Marionette was concocted by four of Melbourne’s most reputable hospitality professionals; Shaun Byrne, bartenders Nick Tesar (Bar Liberty, Lûmé) and Hugh Leech (Melbourne Gin Company, Gin Palace), and designer Lauren Bonkowski. They work directly with Australian farmers– bringing every last ounce of flavour from Australian produce to consumers across the country.
Orange Curaçao : Marionette’s curacao features Navel, Seville & Blood oranges sourced directly from a third generation citrus farmer from Mildura. The oranges in their many forms are macerated, distilled & barrel aged with cask strength brandy from South Australia to create a truly local option to showcase in classic and “fancy” cocktails.
Blue Curaçao : The Marionette Team was lucky enough to source some extremely rare blue mandarins (ahem) from their citrus grower’s orchards in Mildura. From Marionette’s inception 3 years ago, the team has been working with Glenn, a 3rd generation farmer who grows the navel, seville and blood oranges that shine in Marionette’s ever-popular and 2020 Gold Medal winning Orange Curaçao. This Orange Curaçao forms the base of their new liqueur, but with the addition of those all important blue mandarins.
Dry Cassis : Father & son Rob & Richard Clark have dedicated 20 years to growing the very best blackcurrants. Their traditional White Bud variety thrives in Tassie’s cool climate. Flavourful & distinct, Rob & Richard’s powerful little berries sing in Marionette’s Dry Cassis.
Peach Liqueur : Made using Goulburn Valley Peaches and Nectarines, this delicious liqueur brings light, floral white peach on the nose. Fresh, crisp yellow nectarine palate, with a waxy texture reminiscent of the skin. A sun-soaked peachy dream.
Apricot Brandy : Marionette reached out to the Matovani family who have been farming stone fruit since the 80s. The apricots are macerated, distilled & barrel aged with brandy made by the Angove family who have been distilling for 5 generations in Renmark, SA. The result highlights the quality of its excellent local components.
Amaretto : The backbone of Marionette Amaretto is formed with almonds from the Keen family’s lush biodynamic orchards on the Murray, macerated with a lick of golden syrup & a dash of salt. Marzipan characters of Goulburn Valley apricot kernels held over from Marionette Apricot Brandy and Muscat from Australia’s fortified-wine heartland Rutherglen round out this classic cocktail staple.
Mure : The small Clark family swells over the summer months as old friends return to the farm in Tasmania’s Derwent Valley to help with the berry harvest. By now the crop of thornless Loch Ness blackberries is swollen with vitamins, antioxidants & anthocyanins. These plump, juicy berries are destined for Marionette Mure – a bright, herbaceous liqueur that tastes like summer on the vine.
Nocino: A very limited collaboration with good friend and 2018 World Class Bartender of the Year Orlando Marzo. A February harvest of green walnuts from Michael Edwards’ orchard in the Yarra Ranges form the backbone of Marionette Nocino. Their iconic camphor aroma is complemented by the chocolate notes of toasted wattleseed. The tang of lemon myrtle completes this liqueur, Australian produce truly bringing this classic Italian digestif to life.
Groseille : The chilly winters of the Derwent Valley ensure Richard Clark’s small redcurrant crop is full of goodness by the summer harvest time. It’s with these very Tasmanian berries that Marionette brings back the classic French redcurrant liqueur Groseille. This elusive ingredient will let you create Christmas in a glass, at any time of the year.
