📲📞 We’re only One Call/Email away: 0420 222 313 / orders@3two1.com.au
The 3Two1 cocktail home. Recipes from the portfolio, techniques from the trade, masterclasses for the bar team and a full library of Giffard syrup pairings.
Every drink on this site starts with one of two questions: what does the spirit do best? or what does the venue need most? Use the tiles below to jump into the right answer — the recipe library, the technique pieces, the Academy programmes, or the syrup-by-syrup recipe collections.
Every recipe published by 3Two1, organised by base spirit and by brand. Specs, builds, garnishes and venue-tested ratios.
Browse recipes → Trade ContentTechnique pieces, syrup theory, pour-cost arithmetic, batching, garnish ideas and back-bar essays — written for working bartenders.
Read the blog → TrainingBartender education programmes, brand masterclasses and the Giffard West Cup competition. Free for trading partners.
See the Academy → RangeThe full Giffard syrup range. Single-fruit, classic and modern flavours pressed in the Loire Valley since 1885.
Shop the range →Ten in-depth recipe and technique deep-dives across the most-used flavours in the Giffard syrup range. Each post pairs the syrup with two or three working specs, plus notes on substitutes, batching ratios and shelf-life.
Each linked post sits in the cocktail-recipes blog and includes the full syrup spec, three recipes, and bartender notes.
Arette, Casa San Matías, Pueblo Viejo, La Dama. Margarita variations, palomas, agave old fashioneds.
Browse tequila → JamaicaWorthy Park estate rums, Rum-Bar overproof. Daiquiris, hurricanes, mai tais and pot-still neat pours.
Browse rum → FranceThe Giffard liqueur range. Modifiers for classics, builds for modern drinks, single-fruit crèmes.
Browse liqueurs → PeruDemonio de los Andes. Pisco sours, chilcanos, and serious neat pours from the Ica Valley.
Browse pisco →Building a cocktail programme for a new venue? Open a trade account and we will bring the recipes, the spec sheets and the training to your bar.
Thanks for subscribing!
This email has been registered!