The Second Annual Chilled100 Spirits Awards

Chilled 100 Bartenders Create Unique Broken Shed Cocktails


Broken Shed Vodka is thrilled to partner with three Chilled 100 Bartenders to create one-of-a-kind recipes using its sustainable, premium, New Zealand-made vodka. Broken Shed is created using only three ingredients: two of them water and the other eco-friendly whey. It’s the ideal base for creating infusions and high-quality cocktails.

Carol Donovan, Chicago bartender and owner of Illinois’ Division on the Rocks & Intoxicatingly Fun Cocktails, created her ‘All The Whey’ cocktail using Broken Shed Vodka. Inspired by the holidays, Donovan mixed Broken Shed with freshly squeezed blood orange juice, lemon juice, homemade blood orange oleo-saccharum, and a pomegranate honey reduction for a festive and flavorful sipping experience.




All The Whey


  • 2 oz Broken Shed Vodka
  • 1 oz fresh squeezed blood orange juice
  • 3/4 oz blood orange oleo-saccharum*
  • 1/2 oz pomegranate-honey reduction**
  • 1/4 oz fresh squeezed lemon juice

Preparation: Combine Broken Shed Vodka, blood orange juice, oleo saccharum and lemon juice in a mixing glass.  Shake gently with ice. Strain over fresh ice in a collins glass. Drizzle pomegranate-honey reduction over the top. Garnish with pomegranate arils and blood orange twist.

*Blood Orange Oleo-Saccharum: 4 blood oranges, 1 lemon, 8 oz granulated sugar. Peel the blood oranges and lemons in large strips (do not include any white pith with the peels). Place into gallon sized Ziplock bag, cover with the sugar and seal the bag. Toss to coat peels thoroughly with sugar and allow to sit at room temperature for at least 4 hours and up to 24 hours. Strain out the oil – squeezing the peels to release as much oil as possible. Peels may be discarded. Refrigerate oleo-saccharum until ready to use (up to 1 week). Please note: the peeled fruit should be juiced to also be included in the above cocktail recipe.

**Pomegranate-Honey Reduction: 4 oz pomegranate juice, 2 oz honey. Combine in small saucepan and heat to a slow boil. Continue heating until volume is about half. Allow to cool and transfer to airtight jar. May be stored in the refrigerator for up to 2 weeks.



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