Summary

Birrarung Mist

A cocktail that feels like standing on the banks of the Yarra at sunrise, quiet, grounded, and deeply Australian.

Concept & Story

“Birrarung” is the original name for the Yarra River, given by the Wurundjeri Woi Wurrung people, meaning “river of mists and shadows.”

This cocktail is a tribute to that stillness. The moment just before the city wakes. The soft fog rising off the water. The subtle connection between land, botanicals, and culture.

Instead of overpowering flavours, Birrarung Mist leans into restraint, letting native ingredients speak with elegance and clarity. It’s not just a drink, it’s a sensory pause.

You’re not drinking for intensity.
You’re drinking for presence.

Tasting Notes

Aroma
Delicate and herbaceous on the nose. The saltbush introduces a gentle saline minerality, like ocean air drifting inland-layered with soft citrus lift from the lemon myrtle tea. There’s a subtle floral whisper from the vermouth that rounds it out.

Palate
Silky and refined. The Bass & Flinders Gin anchors the drink with clean, structured botanicals, allowing the native elements to weave through without competition.

• Saltbush brings a savoury, almost umami edge
• Lemon myrtle offers bright, zesty citrus cleaner and more lifted than lemon peel
• White vermouth softens and binds, adding gentle sweetness and aromatic complexity

The overall profile is light, soft, and ethereal, with a subtle coastal character.

Finish
Crisp, slightly saline, and lingering. A quiet citrus echo remains on the palate, leaving a refreshing, almost meditative aftertaste.

Recipe

3 Salt bush leaves muddled in a shaker

45ml Signature Bass & Flinders Gin

20ml Lemon Myrtle Tea

15ml White Vermouth

(Stir in mixing glass for 10 seconds)

(Double Strain with Hawthorne and Fine Strainer)

Nick & Nora’s glass 

Salt Bush leaf hanging off the rim.

Instructions  

House Component: Lemon Myrtle Tea (Batch Recipe)

Standard Batch (Approx. 1L)

• 1000g Water
• 110g Sugar
• 7g English Breakfast Tea
• 5g Dried Lemon Myrtle Leaves
• Peel of ½ Lemon (very thin, minimal pith)
• 1g citric acid

Method

1. Heat water to 90–95°C
2. Add all ingredients into a vessel
3. Steep for 20–25 minutes
4. Strain fine
5. Chill before service

Yield & Usage

• Yields approx. 1L finished tea
• Shelf life: 2–3 days refrigerated for optimal freshness
• Use 20ml per cocktail

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Build (Single Serve)

• 3 Saltbush leaves (muddled)
• 45ml Bass & Flinders Gin
• 20ml House Lemon Myrtle Tea (see below)
• 15ml White Vermouth

Method

• Add Salt bush to a mixing glass and muddle
• Add all ingredients into a mixing glass
• Stir down over ice until chilled and diluted (~10 seconds)
• Fine strain into a chilled Nick & Nora glass

Garnish

• 1 Saltbush leaf (lightly clapped, placed on rim)