Threefold Distilling

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Threefold Distilling made for the moment. craft spirits distilled in south australia

13/10/2026

SNACK + SIP 🌶️🥥
Episode 5 - Aguachile Prawns + Kiin Coconut Gimlet
A little heat and a very good excuse to make a cocktail.

AGUACHILE PRAWNS
What you’ll need
• Fresh prawns, whole, with heads and shells
• 1 pasilla chilli, dried
• 1 guajillo chilli, dried
• 2 fresh red chillies
• 2 garlic cloves
• Vermouth
• 2 cucumbers
• 1 lime
• 1 large bunch of coriander
• ½ red onion
• ½ avocado
• Olive oilPRAWN STOCK
• Peel the prawns, reserving the heads and shells. Butterfly the peeled prawns by slicing them lengthways, then set aside in the fridge.
• Cut the dried and fresh chillies in half and remove the seeds.
• Heat a dry frying pan over medium heat. Lightly char the chillies for a few minutes, turning occasionally. Set aside.
• Add the chopped garlic, prawn heads and shells to a pot over medium heat.
• Use a wooden spoon to crush the prawn heads, releasing all that flavour.
• Add a generous splash of vermouth, scraping the bottom of the pot to lift all the flavour.
• Bring to a gentle boil and cook for a few minutes.
• Remove from the heat and leave to steep like a tea.

AGUACHILE DRESSING
• Roughly peel and chop the cucumbers.
• Add the cucumber and charred chillies to a Thermomix or food processor.
• Strain 100–150ml of the prawn stock into the mixture.
• Add the zest and juice of one lime, along with the leaves from a large bunch of coriander.
• Blitz until smooth, then strain through a fine sieve or tea strainer.

CURING THE PRAWNS
• Place the butterflied prawns in a mixing bowl.
• Add 2–3 generous spoonfuls of the cucumber and chilli dressing and toss to coat.
• Arrange the prawns on a plate and place in the fridge for 5–10 minutes to cure.

TO SERVE
• Finely chop the remaining coriander leaves and red onion.
• Dice half an avocado.
• Arrange the prawns on a plate and finish with the chopped coriander, red onion, diced avocado, a little lime zest and a drizzle of olive oil.KIIN COCONUT GIMLET
What you’ll need
• 30ml Threefold Kiin Island Time Gin
• 30ml Threefold Coconut Gin Liqueur
• 30ml freshly pressed cucumber juice
• 20ml fresh lime juice

07/10/2026

SNACK + SIP 🌿🍋
Episode 4 - Mediterranean Basil Gimlet + Chimichurri Sardines
Fresh, smoky, herby and made for a sunny afternoon.

CHIMICHURRI
• 1 bunch parsley
• 1 bunch basil
• 1 bunch coriander
• small bunch fresh oregano
• 3 cloves garlic
• 1 green chilli
• fresh chives
• olive oil
• sherry vinegar
• lemon
• salt
• cracked black pepper
• herbs de Provence

METHOD
• Pick the leaves from the parsley, basil, coriander and oregano, discarding the stems.
• Finely chop all the herbs and place in a bowl.
• Finely chop the garlic, green chilli and chives, then add to the herbs.
• Add a generous amount of olive oil, enough to create a loose, spoonable sauce.
• Add a splash of sherry vinegar, a squeeze of lemon and a pinch of herbs de Provence.
• Season generously with salt and cracked black pepper, then mix well.
• Allow the chimichurri to sit for a little while before serving so the flavours can come together.

SARDINES
• Whole sardines, bones in
• olive oil
• salt

METHOD
• Heat a little olive oil in a heavy-based pan over high heat, or prepare a hot barbecue.
• Season the sardines with salt and place over the heat.
• Cook for approximately 2–3 minutes on each side, depending on their size, until the skin is crisp and the flesh is cooked through.
• Remove from the heat and rest briefly.

TO SERVE
Spoon a generous amount of chimichurri onto a serving plate and place the grilled sardines over the top. Finish with another spoonful of chimichurri and a squeeze of fresh lemon.

MEDITERRANEAN BASIL GIMLET
• 60ml Threefold Mediterranean Gin
• 25ml fresh lemon juice
• 20ml simple syrup
• pinch of salt
• 8 fresh basil leaves

METHOD
• Add all ingredients to a cocktail shaker.
• Fill with ice and shake well.
• Double strain into a chilled Nick & Nora glass.
• Garnish with a fresh basil leaf.

Save this one for when the sun is out and you’ve got the grill on 🌿

🏷️ Snack and Sip, Cooking series, Cocktail recipes, Threefold Distilling, Mediterranean Gin, Basil Gimlet, Chimichurri Sardines, Adelaide Food, At Home Rec

28/09/2026

SNACK + SIP 🍊🥂
Episode 3 - Aromatic Martini + Burnt Butter Scallops
A little boozy, a little buttery, very good.

BURNT BUTTER SCALLOPS
What you’ll need 
• scallops, roe on
• 100g raw almonds
• 200g unsalted butter
• 1 orange
• 1 lemon
• Rosé vermouth
• Fresh chives
• Thick-cut white bread
• Salt

ROASTED ALMONDS
• Preheat oven to 180°C.
• Spread the raw almonds over a baking tray and roast for 8–10 minutes, until golden and fragrant.
• Allow to cool
BURNT ORANGE BUTTER
• Melt the butter in a pan over medium heat.
• Once melted, transfer to a mixing bowl and place the bowl over an ice bath.
• Whisk continuously until the butter cools and begins to come together.
• Add the zest of one orange and a squeeze of fresh orange juice.
• Continue whisking until light, smooth and whipped.

SCALLOPS
• Heat a pan over medium heat and season the scallops with a pinch of salt.
• Sear the scallops, keeping the roe on for an extra touch of sweetness.
• Add a splash of rose vermouth to deglaze the pan
• Reduce the heat to low-medium and add 2–3 tablespoons of the whipped orange butter.
• Finish with a squeeze of lemon to cut through the richness.
Serve alongside lightly toasted thick-cut white bread. Finish with freshly chopped chives and a generous grating of the roasted almonds.
Then use the bread to mop up every last bit of that burnt orange butter. You’ll want to.

AROMATIC MARTINI
• 70ml Threefold Aromatic Gin
• 20ml rose vermouth
• 6 drops orange bitters
METHOD
• Add all ingredients to a mixing glass.
• Fill with ice and stir until icy cold.
• Strain into a chilled Nick & Nora glass.
• Garnish with an orange peel.
Save this one for the weekend or whenever scallops and martinis feel like the right idea. 🍊

🏷️ Snack and Sip, Cooking series, Cocktail recipes, Threefold Distilling, Aromatic Gin, Burnt Butter Scallops, Adelaide Food, At Home Recipes, Drink Pairings

23/09/2026

A little more sun.
A little less jacket.
A spritz in hand.

Spring looks good from up here 🌞

WHAT'S GOING ON IN THERE? 👀 A loaded still, a few hours of patience and a whole lot of good stuff coming through the oth...
22/09/2026

WHAT'S GOING ON IN THERE? 👀

A loaded still, a few hours of patience and a whole lot of good stuff coming through the other end.

Just another day at Threefold.

15/09/2026

Luke + Jamie hit the markets to stock up for the next round of Snack + Sip. Which apparently means buying an unreasonable amount of food.

Tough gig, really. 🍅🧀🍊

More Snack + Sip coming soon. 👀

Picture this: a slow fire, an Oaxacan kitchen, and a heat that loiters with intent. 🌶️Meet Chilli Liqueur, made for thos...
10/09/2026

Picture this: a slow fire, an Oaxacan kitchen, and a heat that loiters with intent. 🌶️

Meet Chilli Liqueur, made for those who like their drinks with a little more oomph!

At its heart are four dried Mexican chillies, bringing earthy richness, smoky depth and warming spice. Two fresh chillies add brightness, vibrancy and that unmistakable hit of heat.

The result is spice, smoke and soul all wrapped up in one seriously delicious cocktail ingredient.

Your home bar just got a little more interesting.
Available now! Grab your bottle https://threefolddistilling.com.au/products/chilli-liqueur 🌶️

We’ve been a little quiet around here. But in our defence, we’ve had three very good reasons… 👀 Threefold has welcomed T...
09/09/2026

We’ve been a little quiet around here. But in our defence, we’ve had three very good reasons… 👀
Threefold has welcomed THREE new little members to the family. (Safe to say, we’ve had a bit of a baby boom)

The distilling hasn’t stopped, the drinks haven’t stopped, and neither has the Threefold chaos. We’ve got plenty to catch you up on, and there’s a lot coming your way.

Your free Shiraz Gin is getting nervous.There are only a few hours left to claim it.Buy any 2 bottles, add a bottle of S...
03/07/2026

Your free Shiraz Gin is getting nervous.

There are only a few hours left to claim it.

Buy any 2 bottles, add a bottle of Shiraz Gin, enter code EOFY26 at checkout and we'll take care of the rest.

Future you is watching, don't let them pay full price.

Offer ends 5th of July.

Address

1/524 ANZAC Highway
Glenelg East, SA
5045

Opening Hours

11am - 6pm

Telephone

+61881232959

Website

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