Rogue Society: master the mini bar
Heading away over the long weekend? Rogue Society are helping you pack light, without sacrificing the gin bar.
If there was ever a time to put your feet up and enjoy a crisp gin and tonic, it's during the lazy summer long weekend.
While most of us are busy settling back into the swing of things at work, Waitangi Weekend marks a welcome break from the return to the daily grind, before we set in for the long-haul.
For those with a penchant for a quality G&T, the prospect of hauling half your liquor cabinet to the beach and back again, may strike some as a little too laborious.
Thankfully, the talented team at Rogue Society have figured out how to quench our thirst while on holiday, with their brand new Mini Bar.
Made from 12 hand-selected wild botanicals and glacial New Zealand water, Rogue Society gin has a big, fresh nose with pronounced aromatic intensity. Juniper, orange peel and deep spices dominate. Vibrant in the mouth, smooth but crisp on the palate with a long finish, it's gritty sophistication at its finest.
Boasting a handy mini 200ml bottle of Rogue Society Classic, four bottles of East Imperial Tonic and two Rogue Society Plastic Tumblrs, the Mini Bar is the perfect accompaniment to balmy summer nights on the deck or an afternoon of backyard cricket.
Consider the Mini Bar your answer to mixology, on the move.
To read more about Rogue Society's Mini Bar, valued at $39.95, simply click here.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.