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Enjoy cocktails over sunset at The Line & Label

At Peter Teakle Wines, we offer so much more than just wine, just ask our Restaurant Manager, Kristie Brockmuller.

Kristie is the mastermind behind our famous cocktails, from Espresso Martinis to our spicy Margarita. Kristie shares her cocktail recommendations with us below.


You can never go wrong with a classic cosmo, but Kristie recommends this staple when you’re dining on our light bites menu.

“Our Cosmopolitan is made with Finlandia vodka, Cointreau, lime and cranberry juice but it’s the rose water spritz that sets it apart and makes our Cosmo a real aromatic style of cocktail.”

Kristie recommends enjoying this classic as a pre-dinner drink with a cheese board from our light bites menu.

“After all, what more could you want on a Friday afternoon than cocktails and cheese? It’s a perfect combination.”

Old Fashioned

Kristie believes some things never go out of style, including perennial favourite, the Old Fashioned.
“Our Old Fashioned is the perfect post-dinner cocktail and makes for a great palette cleanser. We use local Eyre Peninsula honey for the syrup -  it’s seasonal meaning they only use the honey from the last season, so we are currently using Autumn florals and you only have a few weeks left to try this one as the flavour of honey constantly changes throughout the year.”

Gin Martini

Being based in the seafood capital of Australia, it’s essential that we have a cocktail that perfectly complements the spectacular local produce.
“Our Gin Martini goes perfectly with seafood. It’s quite light and fresh. It’s a classic martini but we have added some thyme syrup which is herbaceous and will stand up with the Asian influences and spices on the menu. I’d recommend having this with market fish or oysters and sashimi.”


Kristie believes no drink says Sunday sesh quite like a classic Margarita.

“A Sunday session calls for tequila so I can’t go past a Margarita. Our Margarita is made with Espolon Tequila, Conintreau, lime, jalapeño and apricot nectar and goes down a treat with our squid, prawns and anything with a bit of spice.”