Get some tips this Dry July!

Berry Faux-Jito

By Diggers at the Entrance on

Location: The Entrance NSW

Website: www.diggersattheentrance.com.au

Mocktail: Berry Faux-jito


  • 4 dashes Australian Bitters
  • Mixed fresh berries
  • 120ml apple juice
  • Fresh mint
  • 30ml simple syrup
  • 10ml raspberry syrup


Combine all ingredients in a shaker with a large scoop of ice.

Shake vigorously until shaker has iced over. Double strain into martini glass and garnish with maraschino cherry and mint leaf

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Fig Fall

By Tetsuya's Restaurant on

Location: Sydney NSW

Website: tetsuyas.com/about

Mocktail: Fig Fall


  • 120 ml bio-dynamic pear juice
  • 15 ml lime juice
  • 10 ml gomme (sugar syrup)
  • 20 gr house-made fig paste
  • 4 dashes Australian Bitters
  • Egg white
  • Shaved orange peel & ginger


Garnish with dehydrated Bosc pear & orange.

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Bittered Strawberry Pavlova

By The Fiddler on

Location: Rouse Hill NSW

Website: www.thefiddler.com.au

Mocktail: Bittered Strawberry Pavlova


  • 3 bar spoons of Bittered Strawberry puree (fresh strawberries, sugar syrup, lime juice, Australian Bitters)
  • 2 bar spoons of Spiced apple puree (granny smith apples, cloves, star anise, cinnamon, red wine, sugar)
  • 1 bar spoon passionfruit pulp
  • 90ml orange juice
  • 30ml apple Juice
  • Squeeze of fresh lime juice
  • 3 dashes of Australian Bitters
  • 5ml of fresh cream


  • Shake all ingredients, strain into chilled Martini glass.

For Desert:

  • Spiced apple puree, passionfruit puree, bittered strawberry puree all decorated on plate.
  • Place 1 meringue on plate, top with fresh cream and a strawberries.

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Rolls Royce 2.0

By Quban Bar on

Location: Geelong, VIC

Website: www.quban.com.au/

Mocktail: Rolls Royce 2.0


  • 25ml kale juice
  • 25ml celery juice
  • 30ml green apple juice
  • 15ml ginger syrup
  • 10-12 mint leaves
  • 30mls pineapple juice
  • 15mls lemon juice
  • 2 dashes of Australian Bitters Orange
  • 2 dashes of Aged Australian Bitters Spice Barrel


Shake all ingredients together and serve it in a tall glass.

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The Belasyse

By The Belasyse on

Location: Perth CBD WA

Website: thebelasyse.com.au/

Mocktail: The Belasyse


  • 80ml cold pressed apple juice
  • 15ml monin elderflower syrup
  • 10ml australian bitters
  • 5 x slivers anch chilli
  • Pinch of fresh shaved nutmeg


  • 1 egg white
  • 30ml monin elderflower syrup
  • 30ml fresh squeezed lemon juice
  • Pinch sea salt
  • 1/4 tspn ‘loius francois’ super nutrose stabiliser garnish:
  • Mint
  • Orange slice


Whisk foam ingredients, pour mixture into whipping siphon and charge with NO2, set aside. Combine ingredients for drink in tumbler, shake then strain over ice into glass garnish with orange and mint. Serve with two cocktail straws, top with foam and a dash more of Australian Bitters finishing with a small amount of orange zest.

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La Passionata

By Cafe Delmar on

Location: Cockle Bay Wharf NSW

Website: www.cafedelmar.com.au

Mocktail: La Passionata

  • 60ml orange juice
  • 30ml pineapple juice
  • 3 dashes of Australian Bitters
  • 2 drops of orange blossom water
  • 2 spoons of passionfruit
  • 2 spoons of rock candy syrup


Shake with ice and pour it into glass and garnish with sprig of mint

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The Aussie St. Clements

By The Boulevard on

Location: Perth CBD WA

Website: www.theboulevardhotel.com.au/

Mocktail: The Aussie St Clements


  • 60 ml fresh orange juice
  • 3 dashes Australian Bitters
  • Top with Cascade Tonic Water
  • Sugar syrup to taste
  • Garnish with orange wedge and lemon myrtle leaf


Build in tall glass over ice, and garnish.

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An Evening Tonic

By Toko Melbourne on

Location: Prahan VIC

Website: www.toko-melbourne.com/

Mocktail: Aussie Sunset


Shrub ingredients

  • 600g golden caster sugar
  • 350g frozen strawberries
  • 300ml apple cider vinegar
  • 6 sprigs rosemary
  • Zest of 2 oranges

Mocktail Ingredients

  • 5 dashes Australian Bitters
  • 30ml homemade strawberry and rosemary shrub
  • Fresh knob of ginger, muddled – kick and health booster
  • 2 cherry tomatoes, muddled – adds a savoury element

To serve

  • Begin by making shrub.
  • Shake and strain the mocktail ingredients into a highball glass, top up with soda
  • Garnish with a strawberry, cut to shape like Australia and one sprig of charred rosemary.

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Chai Brew

By The Woolshed Pub on

Location: Docklands Vic

Website: www.woolshedpub.com

Mocktail: Chai Brew


  • 1cm cube quince paste
  • 2 bar spoons brown sugar
  • 8 dashes Australia Bitters
  • 5ml ginger syrup (1 whole fresh ginger peeled and cut then infused in 500ml hot simple syrup. Leave in fridge overnight to cool)
  • 5ml burnt orange syrup (rind of 2 large oranges charred with blow torch infused in 500ml hot simple syrup. Leave in fridge overnight to cool)
  • 120ml cold Masala Chai tea
  • 5ml lime juice


Place quince paste, brown sugar and bitters in mixing glass, crush with back of bar spoon to create paste. Add tea, lime juice, ginger & sugar syrup. Top with ice stir with bar spoon 5 times to mix all ingredients well (do not dilute) martini glass. Squeeze...

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