BYRON: The Cocktail Lovers Guide to Byron Bay

Cocktails. Sharp, sweet, fruity, creamy, floral, herbal, or distinctly boozy. Byron is awash with them and with this beachside paradise, its blue-sky days and balmy nights inviting you to chill out and immerse yourself in all that a coastal holiday should be, it’s time to share with you our cocktail lovers guide to Byron Bay.

Along with us, Mel Gubbin, design guru behind the sumptuous fit out of Spell & The Gypsy’s stunning boho fashion boutique, has done her own research on the best Byron has to offer cocktail-wise, and nominates Raes on Wategos as one of her fave places to enjoy fine dining and a cocktail overlooking one of the most idyllic ocean-side spots in Byron. We also favour St Elmo for a cocktail or two, and together with the nachos and jalapeno poppers at everyone’s favourite Mexican cantina Miss Margarita, we’re happy to sit and watch the passing parade in Jonson St, sipping on a wicked Mezcal Margarita their friendly staff has whipped up. It’s why we’ve included on the list The Wild Rose Cocktail from Rae’s, Brookies G&T from St Elmo’s and the subtle blend of mescal tequila and fresh lime which is the Miss Margarita classic cocktail.

And who doesn’t love a frozen margarita with the freshest of local fruits at its base, like the offering from Byron’s own authentic Mexican taqueria, Chupa Cabra, so we’ve included their Frozen Passionfruit Margarita on the list too.

But maybe it’s not getting down and chilled out at one of Byron’s growing gourmet foodie spots with great food but rather dreaming of blue Byron days poolside at The Bower – a Cherry Dusk Cocktail in hand, a platter of delicious morsels from the sumptuous platter menu within arms reach, or a mouth-watering something from General Store Byron Bay which is just next door.

Or you can DIY in one of the superbly provisioned bespoke kitchens in Bower House of Bower Cottage after a jaunt to one of the local markets on your retro Lekker bike, fitted out with the must-have wicker basket just awaiting an artisan loaf and the freshest seasonal ingredients for your own platter creation. Holidays are all about choices aren’t they?

You should be here with us, but if you can’t come now, muddle up one of these cheeky cocktails at home that we’ve sourced specially for you – Beach Byron Bay’s Cherry Dusk and Chupa Cabra’s Frozen Passionfruit Margarita – while you’re waiting to join us to taste test some of the cocktails on Our Cocktail Lovers Guide to Byron Bay. They all get our tick of approval.

OUR COCKTAIL LIST:

THE GRATEFUL UNDEAD – No Bones Byron Bay – Two rums, a dash of cinnamon, orange and pineapple

ESPRESSO MARTINI – Targa – Vodka, espresso, honeycomb dust

BAM BAM THANK YOU MA’AM – Balcony Bar – Bam Bam Spiced Rum, honey, ginger, lemon syrup, pineapple juice, orange bitters & salt with a dehydrated pineapple shard

MEZCAL MARGARITA – Miss Margarita: A subtle blend of fine mezcal, tequila, fresh lime, salted rim

SALTED CARAMEL WHITE RUSSIAN – The Mez Club – Vodka, coffee liquor, milk, caramel

EX LOVER – Light Years – Gin, Brookies Slow Gin (Plum), watermelon, mint, lemon, egg whits, chilli sugar rim

FRANGELICO SOUR – The Italian – Frangelico, Buffalo Trace Bourbon, lime juice, hazelnut syrup, hazelnut crumble rim

THE BOUNTY HUNTER – Treehouse Belongil – 1800 Coconut Tequila, Kahlua, double shot espresso and coconut infused syrup. Served with grated coconut and chocolate

BROOKIES GIN & TONIC – St Elmo – Brookie’s Dry Gin (Byron Bay) with aniseed myrtle and finger lime

THE WILD ROSE – Rae’s on Wategos – Wild Rosé, Capi Sparkling Tonic, Beirut Rose Water and mint

LYCHEE CHILLI COCONUT MARTINI – Loft Byron Bay – Chilli Infused Soho Lychee Liquer, Organic Tintenbar Vodka, fresh lemon juice, coconut syrup

CHUPA CABRA'S FROZEN PASSIONFRUIT MARGARITAS

INGREDIENTS

200ml good quality blanco tequila
12 passionfruit or two small tins unsweetened passionfruit pulp
Ice
Salt or Tajín seasoning to rim

Syrup:

3 cups white sugar
2-3 cups water

METHOD
The team at Chupa Cabra use a big churning slushie machine to make our frozen margaritas but you can get the same effect with a blender or Nutri-bullet.

Mix sugar and water together, dissolve over low heat. Cool and store in fridge. For margaritas, reserve half a passionfruit per margarita. Pass remaining pulp through a sieve by stirring vigorously until as much orange liquid as possible is removed from seeds. Add this liquid, tequila and 60mls syrup to a blender and cover with lots of ice. Blend until smooth. Wet rim of glasses with a lime wedge, then dip in salt or Tajín. Fill glasses with frozen margarita, garnish with half a fresh passionfruit. Serves 4.

BEACH BYRON BAY'S CHERRY DUSK COCKTAIL