The ØKAR Trilogy is now complete.

The ØKAR Trilogy is now complete.

Years in the making, the ØKAR trilogy is here in full, and can even be enjoyed in a box set. (Full size or mini-fied!)

Once a one-amaro show, Island Bitter is accompanied by two very distinct but complementary sidekicks. Tropic brings fruit to the party, and Mocha is the kind of luscious coffee liqueur espresso-heads dream about.

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Let's take you one epic instalment at a time through The ØKAR Trilogy.

Økar Island Bitter

(A New Bitter) 

Inspired by the wildy popular bitter liqueurs from the north of Italy, Økar Bitter took that blueprint of seasonality, locality and terroir to the nek level. Made exclusively of native Australian fruits and botanicals, Økar Bitter is about as unmistakably Aussie as Vegemite and uses up to 50% less water in its production than using equivalent introduced species. Saving water while watering yourself has never been easier. 

We blend around eight different Aussie fruits and botanicals together for six weeks before filtering and bottling, to give you what some have called Campari with a mullet (a single tear of joy falls down the cheek of a dove).

Økar Tropic

(The Wasted Strikes Back)  

Literally the booze equivalent of ‘paying it forward’. Made with a blend of Gewurtztraminer and Moscato Giallo with a difference - the grapes were going to be thrown away! 

Every year growers have contracts fall through. That’s where we come in. We buy those grapes at a premium price to not only help those growers out but also secure them for the next vintage. That base wine is then fortified with our very own leftover spirit. 

Leftover spirit? That can’t be a good thing, right? Actually, it can. 

We make a lot of gin… a lot, a lot of gin. When we go to bottle we always make more than what we need and put the leftovers in a special vat, labelled ‘mongrel’ (that way we know not to stick it in a bottle - eek!). At the end of the year, we contact the legends at Nippy’s Juice to grab as many leftover orange peels as they’ll let us, which are all destined for landfill. We then take these orange peels along with some native tamarind from our good friend up in the tropical tablelands, Eddie Nye, and macerate the fruit for six weeks. Then we add it to our base wine.

Økar Mocha

(The Return of The Caffeine Bean)

The newest addition to the House of Økar, shaking up what you think coffee liqueur can be. A blend of Mexican, Brazilian and Papuan beans, from our good friends at Mighty Mighty coffee roasters is cold brewed before being fortified with a dense wattleseed spirit. 

We then macerated a combination of more wattleseed, cacao, coconut and Davidson Plum to reconstruct and emphasise the coffee profile when fresh. We then used raw granulated sugar to blend with the fortification, resulting in less sweetness but retaining the oily mouthfeel that is crucial to a high-quality coffee liqueur.

The result is a complex and intricate Coffee Liqueur! Balanced, luscious coffee is complemented by soft tropical fruit, earthy wattleseed and a sweet hit of chocolate and spice.

So you’ve got three amazingly delicious bottles in front of you - but no cocktail recipes? What a stitch-up. 

What we have here are a few more recipes for you to whip out for friends before your next BBQ, or maybe to treat yourself on the weekend!

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The Galah

A twist of the Aperitiki classic the Jungle Bird, The Galah is an incredibly refreshing summer sipper with a great level of complexity. Simple and easy with a dry finish, this recipe will have you shaking the next one before you’ve finished the first.

25ml Økar Island Bitter

45ml Dark Rum

45ml Pineapple Juice

15ml Lime Juice 

15ml Orgeat

Shake all ingredients over ice and strain into a chilled coupette. Garnish with a fresh mint leaf. 

The Ibis

The Bin Chicken is back with some delicious goodies. That’s right - not everything about the Ibis is gross. Inspired by the Pornstar Martini, we want to pay the Ibises back for all the joy they give us on a daily basis. This recipe is tropical deliciousness that keeps on giving. 

30ml Økar Tropic

45ml Gold Rum

45ml Pineapple Juice

15ml Lime Juice 

10ml Passionfruit Syrup

Shake all ingredients over ice and strain into a chilled coupette. Garnish with a fresh mint leaf.

The Magpie

We’ll get to the swooping later. First we need some coffee. Get your night started right with this recipe, inspired by the classic Espresso Martini but with a twist to get you hyped for the night. You might freak out when you see the recipe, but trust us, this is a certified banger.

30ml Økar Mocha

30ml Dark Rum

30ml Espresso

20ml Pineapple Juice

10ml Orgeat

Shake all ingredients over ice and strain into a chilled coupette. Garnish with a pineapple wedge.