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Where to drink mocktails this Dry July

This year on Dry July, skip the booze hit the Australian Bitters mocktails at these Melbourne bars

There's so much more to mocktails than the humble lemon lime and bitters, and Melbourne is not short of top notch bars willing to whip up a decent booze-free mocktail. Australian Bitters has teamed up with the Dry July Foundation this winter to make Dry July a little tastier and they've collaborated with bartenders from around Melbourne and beyond to come up with delicious concoctions that will change the way you think about mocktails. 

Here are seven delicious recipes to try at home, or if you'd rather leave the shaking and stirring to the experts, try them out in situ. 

#AustralianBittersxDryJuly #mymocktail


Madame Brussels

Citrus Anemone

- 60ml fresh pink grapefruit juice
- 30ml housemade persimmon shrub syrup (pulped persimmons, sugar and white vinegar)
- 10ml Australian Bitters
- 10ml fresh lime juice
- 10ml orgeat syrup
- Pinch of salt

To serve
Build all ingredients into a highball. Add 50ml of soda water, allow to combine, fill with ice and stir. 

To garnish, cut open a finger-lime and expel the globules into the drink. It’s nature’s bubble tea!

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Nieuw Amsterdam

Pineapple and Capsicum Sour

- 40ml pineapple juice
- 20ml green capsicum juice
- 30ml lime juice
- 15ml habanero spice syrup
- 4 dashes Australian Bitters

To serve
Shake and strain into a double rocks glass over a large ice cube. Top with ginger foam and three drops of Australian Bitters.

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The Post Office Hotel

Hibiscus Fizz

- Hibiscus syrup
- Lime juice
- A sprig of mint
- Australian Bitters
- Soda water

To serve
Combine all ingredients in a tall glass. Top with ice and soda water. Garnish with a sprig of mint. Easy!

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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 savory 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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The Woolshed

Chai Brew

- 1cm cube quince paste
- 2 bar spoons brown sugar
- 8 dashes Australian Bitters
- 5ml ginger syrup (one whole fresh ginger peeled and cut then infused in 500ml hot simple syrup, cool overnight)
- 5ml burnt orange syrup (rind of two large oranges charred with blow torch and infused in 500ml hot simple syrup, cool overnight)
- 120ml cold masala chai tea
- 5ml lime juice

To serve
Place quince paste, brown sugar, and bitters in mixing glass, crush with back of bar spoon to create paste. Add brewed tea, lime juice, ginger and orange sugar syrups. 

Top with ice and stir with bar spoon five times to mix all ingredients well (do not dilute). Double strain into chilled martini glass.

To garnish, squeeze orange rind over glass with flame, rim glass, and place to float on drink.

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Carlisle Wine Bar

The Bitter End

Sugar Syrup Ingredients

- 240g castor sugar
- 500ml filtered water
- 1 orange quartered and burned on chargrill
- 1 red chilli burned on chargrill
- Place all ingredients in a pan and reduce by 1/3rd

Mocktail Ingredients
- 60ml fresh pink grapefruit juice
- 30ml sugar syrup
- 4 dashes Australian Bitters
- Stick of rosemary

Place fresh pink grapefruit juice into a mocktail shaker, add sugar syrup and Australian Bitters.
Grab a brandy glass and burn a 2 inch stick of rosemary, capture the smoke and place a glass upside down on a napkin.
Turn over the glass and add 1 large cube of ice.
Pour over the mix from the shaker into the glass and garnish with rosemary.

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Rolls Royce 2.0

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

To serve

Shake all ingredients together and serve in a tall glass.

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