Cocktail Recipe: Viniq-ly Chic

Shimmery purple tinged liqueur Viniq launched in Australia earlier this year, bringing an interesting new product to the shelves, one which is made by fusing premium Vodka and moscato, and fruity notes like peach, citrus, berry, and hints of orange blossom. For Australian cocktail culture, a new liqueur such as this is like a shiny new tool, one which also has the unique look to make for some very attractive concoctions.

The main distinction is the use of “shimmer”, an ingredient used to give frosting its shine or rock candy its sparkle. The “shimmer” in Viniq is powdered mica, a mineral which is often used in baking to result in a pearl-esque sheen to the finished product. The same idea has been harnessed here, and one need but look at an image of the hypnotising purple liqueur to see that it’s worked.

Being that it’s now spring with summer set to wave over us soon, we’ve tapped Viniq Australia who have provided a cocktail recipe for Viniq-ly Chic, a cocktail created by Australian Cocktail Bartender of the Year (2015) Kurtis Bosley to celebrate the liqueur’s Australian arrival.

Viniq-ly Chic

NotesBosley used Creme de Peche de Vigne to complement and lift the peach undertones of Viniq, while a balance of grapefruit and lime dig deep and bring out the sweet and citrus notes to provide some depth. The mint and the bitters were used to finish it off and help strengthen the fresh aroma of the cocktail.


• 50ml VINIQ liqueur
• 15ml Vodka
• 10ml Creme de Peche de Vigne
• 30ml Fresh lime juice
• Dash of Rhubarb bitters
• 10ml Fresh grapefruit juice
• 4 Mint leaves
• 1 Cucumber strip


1. Add all liquid ingredients and 2 mint leaves into shaker, add ice.
2. Shake hard for 10 seconds
3. Double strain into a vintagecoupe, add ice, garnish with a cucumber strip and mint.

You can grab some Viniq from Dan Murphy’s stores across Australia for a RRP of $24.99 (per 375ml bottle). More information on the liqueur can be found HERE.

Image and recipe supplied.


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Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.