Celebrate World Cocktail Day With These Cocktail Recipes From Some Of Perth’s Best Bartenders

By Anna Franklyn
13th May 2020

Three colourful cocktails sitting on a bar

While we certainly don't need an excuse to enjoy a cocktail or two, we won't say no to another reason to drink.

To celebrate World Cocktail Day this year, we had a chat with a few Perth bartenders so you can recreate your favourite Perth cocktails at home.

The Guildford Hotel's Peach Pimms Sangria


  • 150ml sauvignon blanc
  • 30ml Monin peach purée 
  • 30ml Pimms
  • Top with dry ginger ale
  • To garnish: peach slices, mint leaves and/or lemon clices


  1. Add garnish fruit to glass or jug.
  2. Add wine, peach puree and Pimms.
  3. Add ice and stir.
  4. Top with ginger ale.

Goody Two’s KINOKO


  • 40ml Japanese whisky
  • 15ml Amaro Montenegro
  • 14ml Sansho spiced honey (honey, sansho pepper, clove, star anise, orange peel)
  • 1/2 a fresh passionfruit
  • Top with lemon ginger kombucha
  • To garnish: rosemary sprig and star anise


  1. In a highball glass, build the whisky, amaro, honey and passionfruit.
  2. Add ice and stir the ingredients, pouring in the Kombucha as you stir.
  3. Garnish with a rosemary sprig and a torched star anise. 

ARK Group's Rattlesnake Cocktail


  • 60ml bourbon or rye (We used Woodford Reserve)
  • 25ml fresh lemon juice
  • 15ml sugar syrup
  • 5 dashes of Pernod Absinthe
  • 1 whole egg white
  • To garnish: lemon twist and a dash of bitters


  1. Shake everything in a cocktail shaker and shake without egg for five seconds to emulsify the egg white.
  2. Shake with ice for 8-10 seconds and then strain over ice (a big block if you can).
  3. Garnish with a lemon twist and a dash of bitters.

Palace Arcade's Rocket Juice


  • 100ml banana and coconut cold brew (recipe for this below)
  • 30ml Olorosso sherry
  • 20ml Frangelico


  1. The night before, make the banana and coconut cold brew.
  2. Pour all ingredients into highball glass.
  3. Fill to the top with ice.

Banana And Coconut Cold Brew

  1. Pulse 200g of good quality coffee beans in a blender until no whole beans remain (if you have a coffee grinder, use this on a coarse grind).
  2. Put into container with a handful of dried banana chips and 1L of coconut water.
  3. Let sit overnight or for 12 hours.
  4. Strain using a muslin cloth or a super fine sieve.

Long Chim's Black Rice


  • 50ml gin
  • 30ml black rice cordial
  • 10ml lime juice
  • 1 egg white
  • To garnish: star anise


  1. Shake everything together and pour into a glass.
  2. Garnish with star anise.

Want more? Check out Goody Two's pork and kimchi dumpling recipe

Image credit: Elle Borgward

Get our top stories direct to your inbox.

Get our top stories direct to your inbox.

You May Also Like