Still searching for your drink of summer? While pre-mixes have had a definite glow up since the days of UDLs past and no-booze beers continue to chart, we’ve been riding the latest wave of interesting aperitifs and liqueurs made right here in Australia. Boring booze, take a back seat – these are the best pours to sip, mix and savour this summer.
Departed Spirits Bloody Cello
$50
Yes, that vessel is made from surgical-grade stainless steel. And no, it’s not filled with olive oil. Melbourne’s Departed Spirits is all about subverting expectations, and this blood orange riff on a limoncello is no exception. This “hot mess of a drink” is infused with orange peel and dried husks of ancho chilli. It’s smoky, zesty, bitter and sour, and is begging for a splash of prosecco. Tanica Australian Native Plum Aperitif
$65.90
Davidson’s plum gives Tanica its tangy flavour profile. Described as “botanical not bitter”, this aperitif is bright and fresh; it’s distilled in orange peel, mint, strawberry gum leaf, cinnamon bark, orris and angelica. Serve it as a spritz garnished with citrus and berries, or mix it with sweetened iced tea. DNA Distillery Pear Rakija
$89
Five generations of Balkan spirit-making knowledge and two millennial cousins – Monique Sutevski and James Projcevski – are behind Sydney’s DNA Distillery. This fruity, crisp and slightly savoury pear rakija is based on their dedo’s (grandfather’s) recipe and made using Australian-grown pears before being double-distilled in small batches. It’s lighter, softer and slightly sweeter than classic grape varieties of rakija. Saison Aperitifs Red Vermouth
$55
Vermouth’s comeback has been slow and steady over the past few years. Made in Melbourne by chef-slash-aperitif-nerd Dave Verheul of Embla fame, Saison Aperitifs offer a bright and fresh take on an Italian rosso vermouth to add to your bar. Whether it’s stirred into a batch of Negronis or spliced with a splash of tonic, nothing will make you feel like you’re on holidays more than this ruby-red bottle. Brookie’s Mac Liqueur
$64.90
If you’re already a fan of Brookie’s gins, you’re going to want to grab a bottle of the Byron Bay distillery’s toasty macadamia- and wattleseed-flavoured liqueur. Smooth is an understatement when it comes to the nutty nuances of this caramel-coloured drop. Serve it on ice with a slice of lime or sub it into your favourite tiramisu recipe. This one also comes in a barrel-aged variety. Beechworth Bitters Beetlejuice
$70
Rhubarb, citrus and flowers form the base of this very Aussie amaro. Named for the cochineal bug that lends its carmine colour to the final product, Beetlejuice is a gently bitter drink concocted by Provenance chef and owner Michael Ryan – thankfully, he turned his lockdown project into a lasting product. Say it three times, who knows what might happen? Rhubi Mistelle
$59.95
A fresh take on the often forgotten French aperitif mistelle, Rhubi was originally dreamed up behind the bar of Sydney’s legendary, now-closed Bulletin Place. Fermented rhubarb juice is paired with a juniper spirit and herbal French gentian to create this unique drop. Match the notes of mandarin and grapefruit rind with some complementary fresh citrus as you make a spritz with plenty of ice and soda. Chell-Oh! Caffe
$60
Chell-Oh!’s brand of spirits is a collab effort from Alex Prichard and Matty Opai of Bondi’s Icebergs Dining Room & Bar. And while the limoncello and yuzuchello flavours pack a citrusy punch into spritzers and sips, it’s the coffee iteration that’s got our attention right now. Shake it into an Espresso Martini or serve on the rocks when you need a little evening pick-me-up. 
