Five Ways to Customize Our Cocktail with Herbs and Spices

Ready-to-drink cocktails have quietly changed how Australians entertain at home. The Original Bartenders Cocktails® range offers a convenient base that anyone can build on, and a few herbs and spices from the garden or pantry turn a single pour into something personal.

From long afternoons on a Sydney balcony to winter gatherings in a Perth lounge room, seasonal ingredients shape the way Australians drink. Working with a premixed cocktail is mostly about layering flavour, aroma and colour rather than rewriting the recipe. The following sections walk through five approachable techniques, with a final note on native botanicals that brings an unmistakably Australian accent.

Basil, mint and tender herbs

Tender herbs bruise easily, so they want gentle handling. Tear basil leaves just before dropping them into the glass, slap mint along the palm to release the oils, and use fresh coriander sparingly when the recipe already carries citrus. A single large leaf acts as garnish while a few smaller pieces muddled at the bottom build depth.

In Melbourne's laneway bars, basil has long been paired with strawberry and citrus, a lane this premixed cocktail sits comfortably in. Try muddling four or five basil leaves with a spoon of strawberry jam, then top with the chilled cocktail and a splash of soda. The herbaceous lift balances the sweetness of the fruit without overwhelming it.

Sydney entertaining happens on balconies and small courtyards through the warmer months, so pots of mint and basil sit within arm's reach. Pick them in the morning when the essential oils are most concentrated, then store cut stems in a glass of water on the bench until happy hour arrives.

Rosemary, thyme and sturdy herbs

Sturdy herbs take more time and handling than tender ones. Rosemary sprigs hold their shape in a tall glass of ice, thyme steeped into a quick syrup adds savoury depth, and a single bay leaf dropped into a shaker introduces a quiet herbal backbone that complements tequila.

Across Brisbane backyards, a Sunday barbecue drifts past sunset, and a rosemary-scented cocktail suits that slow transition from grill to conversation. Bruise one short rosemary sprig in the palm, drop it into a rocks glass over ice, then pour the cocktail over the top. The piney aroma pairs comfortably with char-grilled lamb or chicken.

In Adelaide, thyme-infused simple syrup has become a quiet favourite among home mixologists. Simmer equal parts sugar and water with three thyme sprigs for five minutes, strain, cool, and store in a clean jar. A teaspoon stirred into a premixed cocktail introduces a savoury lift that works particularly well with the strawberry notes in this range, especially when the bottle has been chilled well in advance of pouring.

Cinnamon, clove and warming spices

Warming spices turn a light, fruit-led cocktail into a serve suited to cooler evenings. Cinnamon sticks double as stirrers, whole cloves add a slow build of fragrance, and a cracked cardamom pod introduces a perfumed finish. Ground versions should be used sparingly because they cloud the drink and settle at the bottom.

In Hobart and across the Tasmanian highlands, autumn brings cooler nights that call for a spiced serve. Warm a rocks glass with hot water, dry it, then pour in the cocktail and slide a thin cinnamon stick down the side of the glass. A single clove tucked against the rim carries fragrance without dominating the fruit.

Footy season across the country, whether AFL in Melbourne or NRL in Sydney, has its own pre- and post-match rituals. A spiced premixed cocktail served in a tumbler alongside a plate of party pies feels like an updated take on the classic supporters' bar. Keep ground spices in a small pinch pot so a light dusting across the top of the drink finishes the serve.

Citrus zest and dried peels

Citrus zest brightens a cocktail without diluting it. A wide strip of lemon peel squeezed over the glass releases the oils, a thin orange wheel tucked into the rim adds visual appeal and a slow release of aroma, and a wedge of grapefruit folded into the glass offers sharper bitter notes. Dried peels, gently crushed, give a more concentrated hit that suits longer drinks.

Lemon myrtle and dried lime leaf, both widely available through Australian grocers, lean into the same bright citrus family while adding a local accent. Crushed dried lime leaf stirred into the drink introduces a subtle perfume that sits comfortably alongside strawberry and tequila.

For Sydney harbour viewing parties over the summer holidays, a grapefruit twist over a tall glass of the cocktail over ice keeps the serve restrained and elegant. The grapefruit oils float briefly on the surface, releasing aroma with each sip without shifting the underlying balance of the drink.

Infused syrups, shrubs and botanical extracts

Homemade syrups and shrubs push the customisation further. A herb-infused syrup turns a single pour into something resembling a craft bar serve, while a shrub, which is a sweetened vinegar concentrate, sharpens the fruit and adds a savoury undertone. Both keep for several weeks in the fridge when stored in a clean jar with a tight lid.

For Australians who like to push customisation even further, options such as lab-tested botanical concentrates sit alongside the more familiar vanilla, almond and coffee drops on the experimental shelf. A single measured drop can shift the personality of a premixed drink without overwhelming the base.

In Perth, where dry summers encourage lighter drinks, a strawberry and basil shrub poured over the cocktail with a splash of sparkling water makes for a long, bright serve. To make the shrub, simmer chopped strawberries with sugar and a splash of red wine vinegar, strain, cool, and store. A thirty-millilitre measure stirred into the cocktail is plenty, with extra held back in the fridge for the next batch.

Native Australian botanicals

Australia's native pantry offers flavours that read as distinctly local. Lemon myrtle brings a citrusy lift, wattleseed adds a roasted coffee-nut character, Tasmanian pepperberry introduces a gentle heat, and finger lime pearls give a sharp, popping acidity. Even a small pinch changes the conversation of the drink.

A pinch of wattleseed whisked into a syrup and stirred through a premixed cocktail creates a nutty undertone that suits the strawberry base beautifully. Tasmanian pepperberry, used sparingly, replaces black pepper in savoury serves and works on a Brisbane evening alongside grilled seafood or chicken.

Finger lime is the showstopper. Spoon the tiny citrus pearls over the top of a finished serve and they glisten in the glass, releasing bursts of lime as they're sipped. For entertaining around a Melbourne rooftop or a Sydney patio, the visual moment is half the appeal, and the flavour brightens the cocktail without overpowering it.

Building a customised serve is a quiet ritual rather than a complicated one, which suits the relaxed pace of entertaining across Australia. A small herb garden, a few spices, a citrus zester, and a jar of homemade syrup cover most of what the average host needs to put a personal stamp on a premixed cocktail. Details on how customer information is handled across Australian orders sit in our privacy practices. The most successful custom serves tend to start with one fresh ingredient per drink, slowly layered over time, with brief notes kept on what works best with each bottle in the range; over a season, that small notebook becomes the most useful piece of the kit.