Bars & Pubs

Perth’s Best Dessert Cocktails

By Elena Mauen
9th Feb 2018

Cocktail? Yes please! Dessert? Always. Combine the two and we're sold! But where to find the best dessert cocktails in Perth you ask? Well, we’ve done the hard yards and drank our way through the city so you don't have to.

Here are Perth's best dessert cocktails. 

Tavolo | Hot Chocolate Martini


Italian restaurant Tavolo serves delicious pizzas, pasta, desserts and coffee, but if you need one reason to go, it's the cocktails. Their hot chocolate martini is made with chocolate (obvs), marshmallow syrup and Baileys and is topped with toasted marshmallows! If that's not enough, their white hot chocolate martini comes finished with dehydrated raspberries and Nutella.  

Bar Lafayette | Nuts And Berries


Bar Lafayette's Nuts & Berries is made with cream, berries and spices, then shaken with Frangelico and Joseph Cartron Mure liqueur and finished with a shaving of nutmeg. Just what the doctor ordered.

Varnish On King | Dessert Old Fashioned


Whiskey, food, wine and more whiskey. This is exactly what's on offer at Varnish on King and their collection of booze would make Winston Churchill absolutely wild! If you're after a classic with a twist, the Dessert Old Fashioned is for you. Hudson Manhattan Rye, Averna, black walnut, and cold drip coffee finished with a twist of orange. If Christmas was a cocktail, this would be it.

Bobeche | Genesis 4:1


If you haven't been to Bobeche, what have you been doing with your life? This 20s style speakeasy is well known for their teapot cocktails to share, but their menu also has a few modern takes on old classics. The Genesis 4:1 is made with Bulleit Bourbon, honeycomb, chocolate and rosemary and is the perfectly-balanced drink for a serious sweet-tooth.

The Dominion League | Grasshopper


The Dominion League's take on  the Golden Gaytime ice cream is a thing of beauty. Their Grasshopper is made with coffee infused vodka, muscatel liqueur, Golden Gaytime stout reduction, branca menta, choc bitters and a quail egg. Crazy? Yes. But Amazing? Definitely.

Sweetwater Rooftop Bar | Bounty Martini And Espresso Pop

East Fremantle

Sweetwater Bar is rooftop goals and their cocktails are so good we couldn't choose just one. If you don't mind a bounty from time to time, get your hands on their Bounty Martini—Bobmay Sapphire, cocnut and chocolate bitters—or if you prefer your cocktails with a kick of caffeine, their Espresso Pop made with buttersctoch schnapps, barcardi, espresso and walnut bitters and topped with popcorn will do the job.

Halford | The Pink Squirrel


When we tasted Halford's Pink Squirrel for the first time, it was love at first taste. Invented in the 50s by Bryant Sharp at Bryant's Cocktail Lounge in Milwaukee, The Pink Squirrel is a glamorous cocktail with a hint of girliness brought back to life by Halford, and you need it now.

Wildflower | Pavlova Smash


Wildflower might be one of Perth's fine dining institutions, but at their core they just love Aussie classics—hence the Pavlova Smash. A beautiful combination of vodka, chocolate, wattle seed, lime, mint and passion fruit, this is the perfect drink to sip on their rooftop.

Measure Bar | Lemon Meringue

Mount Lawley

Specialising in all things sweet Measure Bar offers an array of delectable desserts in food and cocktail form. The Lemon Meringue—a blend of limoncello, vodka, Cointreau, Drambuie and lemon—made quite an impression on us. 

Percy Flint | Oh Behave

South Fremantle

Percy Flint's Oh Behave is an almighty dessert cocktail if there ever was one. A caramel espresso martini made with spiced rum and topped with toasted marshmallows. Heck yes!

Wolf Lane | Fluffed Up—Sprinkle Me Sweet


Another one topped with toasted marshmallows, Wolf Lane's delightful mix of vodka, Chambord, Granny May’s secret bubble gum mix and cranberry topped with toasty marshmallows is a drink you have to try at least once. Think summer meets s’mores.

Once you're finished with these, check out these Perth bars you should have been to.

Sweetwater Rooftop Bar | Image credit: Elle Borgward

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