Redwood Cellars

A blend of carefully chosen coffees from around the world and fine 14% New Zealand spirits. Smooth and versatile, it’s delicious on its own, over ice, splashed in piping hot coffee, or as a mixer in any cocktail calling for a quality coffee liqueur.

Not sure what to mix it with? Take a look at some classic cocktail recipes on our Recipes page.

And for something really different, drizzle over ice cream or add to sauces and desserts, such as our easy recipe for “Redwood Truffles.” Yum!

Ingredients:
4 egg whites
1 cup caster sugar
1/4 teaspoon cream of tartar
6 sticks rhubarb, finely chopped
1 packet berry-flavoured drink mix (eg Refresh)
whipped cream
REDWOOD BLACKBERRY NIP

Method:
1.) Beat egg whites until fluffy.
2.) Gradually add sugar, beating well between each addition. Add cream of tartar and beat again until stiff.
3.) Place 6 even portions of meringue mix onto a baking tray lined with baking paper. With the back of a tablespoon, shape each into a ‘nest’.
4.) Bake at 150C for 10 minutes then lower heat to 100C and bake for a further 20 minutes. Turn off oven and leave meringues to completely cool.
5.) Meanwhile, cook rhubarb in 2 tablespoons water, sweetened with packet of berry-flavoured drink until soft.
6.) To serve, fill each meringue nest with rhubarb. Top with whipped cream and drizzled generously with REDWOOD BLACKBERRY NIP.
Thanks to Diane Davidson for submitting this recipe.

Ingredients:
2 eggs, separated
1/2 cup sugar
1 tablespoon water
1 tablespoon instant coffee
1 tablespoon cocoa
1 to 2 tablespoons boiling water
1 teaspoon vanilla essence
REDWOOD MOCHA CREAM LIQUEUR, to taste
1 1/4 cups cream, whipped

Method:
1.) Beat egg whites till stiff.
2.) Add half the sugar and beat again.
3.) In another bowl, beat yolks, water, and the rest of the sugar till thick and creamy.
4.) Mix instant coffee, cocoa, and boiling water to a paste.
5.) Add vanilla and REDWOOD MOCHA CREAM LIQUEUR to taste.
6.) Fold all together with whipped cream and freeze, preferably in an ice cream maker.
Happy ice cream making!
Thanks to Ailsa Wilton for submitting this recipe.

Ingredients:
200 mls cream
50g unsalted butter
1/4 cup REDWOOD MOCHA CREAM LIQUEUR (alternatively try REDWOOD NEW ZEALAND, CHOCOMINT, or BUTTERSCOTCH CREAM LIQUEURS)
450g dark chocolate pieces
250g melted dark chocolate for coating
250g melted white chocolate for coating
*to decorate for Christmas, use raspberry licorice (or other red sweet) & mint leaf lollies (or other green sweet)

Method:
1.) Melt butter in cream, turn off heat and allow to cool slightly.
2.) Mix in REDWOOD MOCHA (or other flavour) CREAM LIQUEUR, and stir in all the dark chocolate pieces until smooth.
3.) Refrigerate until firm enough to roll into small balls (usually overnight), form into small balls and chill again.
4.) Dip or use teaspoon to coat the balls in melted dark chocolate, leaving a hole on top. Refrigerate until solid.
5.) Use teaspoon to put a small amount of white chocolate in the uncoated hole – allow to dribble down the sides. *To decorate for Christmas, use red licorice to make three small holly berries and the green mint lollies to make holly leaves to decorate the top (the white chocolate part). When complete, they look like little Christmas puddings and taste delicious. Makes 30-36.
Thanks to Melanie Baanders for submitting this recipe.

Ingredients:
3 bananas
juice of 1 lemon
1/4 cup icing sugar
300 mls cream
1/2 cup REDWOOD BUTTERSCOTCH CREAM LIQUEUR
3 cups berries (strawberries, blueberries & raspberries)

Method:
1.) Mash the bananas with lemon juice and icing sugar.
2.) Whip the cream to ’soft peak’ stage. Fold in the mashed banana mixture and the REDWOOD BUTTERSCOTCH CREAM LIQUEUR.
3.)Place half the mixed berries in 6 small serving dishes. Spoon the
banana-butterscotch cream over evenly. Top with remaining berries.
Serves 6 and makes a delicious, easily-prepared (no-cook!) summer
dinnerparty dessert.
Thanks to Diane Davidson for submitting this recipe.

Sports the plump, succulent flavours of carefully harvested, sun-drenched Nelson boysenberries. Exotic boysenberries — originally a cross among blackberry, red raspberry and loganberry — are crafted into a rich, reddish-purple sparkling wine that hints of subtle oak essence and boasts a fresh, effervescent nature making it an ideal accompaniment for cheese, fruit, paté, and red meats.

• 2008 Bronze Medal Winner in the Fruit Wine & Cider Makers of New Zealand International Fruit Wine Competition.

Ingredients:
4 lamb shanks
chopped onion
chopped carrot
chopped celery
chopped apples (optional)
olive oil
salt, pepper
spuds
fresh thyme
cinnamon stick
1 1/2 cups OLD MOUT SCRUMPY CIDER

Method:
1.) Season lamb shanks. Seal shanks in olive oil on high heat, then remove.
2.) In same pot with oil, fry onion, celery, and carrot. Add 1/2 cup of OLD MOUT SCRUMPY and reduce.
3.) Add cinnamon stick, shanks, spuds, apples, handful of thyme and 1 cup of SCRUMPY. Add water to just cover meat and veg and cook on low heat for 2-3 hours.
4.) Add salt and pepper to taste.
Good winter dish. Can leave pot on fire for 3 days and simply add more meat and veg to the liquid stock. Great one pot wonder. Cinnamon is important.
Thanks to Cameron Jones for submitting this recipe.

Encapsulate the essence of winter and share your day with friends over a warm glass of Alpine Warmer. A delicious blend of boysenberry and apple wine with a crafted combination of sensory spices warming you from the inside to awaken your senses.

A Redwood original, with a slightly more mellow taste than our popular Mountain Thunder.

Best served warm: simply microwave for 40 seconds per glass, garnish with lemon or orange and cinnamon or just be creative!
750ml 12% Alc. Vol.

• 2006 Bronze Medal Winner in the Fruit Wine & Cider Makers of New Zealand International Fruit Wine Competition.

Ingredients:
1 kg gravy beef (shin) or other casserole beef
Salt and ground pepper to taste
2 tablespoons flour
4 large carrots, scrubbed
1 cup roughly chopped fresh herbs: oregano, rosemary, marjoram, and thyme
2 large onions, sliced
2 cloves garlic, thinly sliced
1-1/2 cups REDWOOD BLACKCURRANT or BOYSENBERRY WINES

Method:
1.) Preheat oven to 150C. Cut beef into 3cm dice and toss in seasoned flour. Chop carrots in 3cm chuncks.
2.) In a large oven-proof, hotplate-proof lidded dish, heat a little oil and brown beef well. Remove, add extra oil and saute carrots, onions and garlic until browned. Cover with herbs, place meat on top and pour in REDWOOD BLACKCURRANT or BOYSENBERRY WINES.
3.) Bring to the boil, cover and cook in oven 3 to 3-1/2 hours until meat is very tender.
4.) Cook on stovetop on medium heat to thicken gravy if necessary. Season and serve with mashed or steamed potatoes and crusty bread or chill, remove any fat and reheat the next day, when the flavours will be even better. Serves 4-6.

Wine suggestion: Redwood Blackcurrant or Boysenberry Wines

Adpated from NZ House & Garden

Chocomint Cream will excite your palate!

Imagine rich chocolate with a hint of mint in a creamy dreamy drink that is delicious over ice or splashed in hot coffee or cocoa.

Excellent in baking and over desserts, too!

Try our easy recipe for “Redwood Truffles.”

Redwood Cellars uses fresh, real cream, so once opened, please keep refrigerated and consume within six months.