Victoria’s spirits industry has grown quietly but confidently over the years. We’ve got more than 180 world-class small-batch distilleries – many of which have won awards and been recognised internationally – scattered across the state, in places like Melbourne, Yarra Valley, Mornington Peninsula, the Great Ocean Road, High Country and more.

They’re experimenting with everything from grape-based gin to whisky finished in unconventional casks – and those exciting bottles aren’t just reserved for cellar doors or to order for home. They’re increasingly finding their way onto the shelves of top bars. What better way to support local than twice in one drink?

All that creativity is on display at Serves of State, a Victoria-wide initiative pairing 45 local distilleries with venues across Melbourne and Geelong. The bars are serving exclusive cocktails made with local spirits for a limited time – from January 19 to February 1.

Each venue has developed three of its own uniquely Victorian drinks, ranging from spritz-style serves to classics with a twist. Try the cocktails and vote for your favourites to decide which venue takes the title of Victoria’s first 2026 Serve of the State.

Here’s what to order (and where to go) depending on the spirit you’re in the mood for.

Gin

Summer calls for gin, and Melbourne’s bars are answering. Gemini twists the Negroni into briny territory with its Dirty Gemini, built on Cedar Fox Oak gin and layered vermouths. Gin Palace goes bold and savoury with the Blonde Revolver, fat-washing Dutch Rules Thai gin with sesame oil and balancing it with watermelon and shio koji.

Fine diner Brae offers the minimalist Peace & Glory, made with Four Pillars Rare Dry Gin that’s been EVOO-washed and mixed with vermouth and rainwater. Meanwhile, Le Bar Supper Club in Beaumaris delivers a house take on the Melbourne Martini using Patient Wolf Pink Lake gin, celery vermouth and olive mist.

Across the program, more gin-led serves spotlight Victorian distilleries like Anther, Rocky Jones, Naught Distilling, Brogan’s Way, Great Ocean Road Gin, Gindu, Nagambie 3068, Darling Gin, Bellarine Distillery, Kilderkin Distillery, Still Life Spirits and Noodledoof.

Vodka

Vodka takes a precise, savoury turn across the city. At Cumulus Inc, Itinerant Spirits’ Vansetter vodka is treated with restraint, accented by dry vermouth, framboise and grapefruit oil for a clean serve. Greek restaurant Tzaki’s Smokey Mastini riffs on a Martini format, blending Thirsty Group’s Baxter vodka with mastiha, dry vermouth and a subtle hit of retsina. Renard in Ballarat rounds out the category with the Inn Keeper, an ultra-cold, dill-infused serve made with Grand Master Distillery’s Nuve Vodka that’s all about texture and aromatic clarity.

Whisky

Whisky shows its versatility in everything from sours to spritz-adjacent serves. Carlton pub The Lincoln uses 36 South Double Grain Whiskey, fortified riesling and spiced sultana syrup in a drink called Sultana & Grain, while Bar Clara is balancing Morris single malt with Suze and vermouth. Over in Geelong, Daisy lifts Bakery Hill whisky with stone fruit and tea. Plus, get other drinks made with products from Imbue Whisky, In Good Spirits, Chief’s Son, Kinglake Distillery, 36 South Whisky and Starward Whisky.

Rum

Rum skews both tropical and restrained. Hotel Railway Brunswick’s Corsair heads into tiki-adjacent territory, layering Hunter’s spiced rum with passionfruit, coconut water syrup, lime and PX sherry. Farmer’s Daughters’ Rooftop brings things back to espresso hour, infusing Jimmyrum Silver with coffee beans and folding it through hazelnut and cacao for a rounded bittersweet finish. Flinders Lane newcomer Blackbird freezer-batches a clean, aromatic serve built on Antagonist Spirits’ Sun Baked Sundae, lifted by Vietnamese mint and date.

Other spirits and liqueurs

Beyond the big four, creativity peaks. Black Kite Commune blends Marionette elderflower liqueur with white vermouth, verjuice and yuzu bitters. Meanwhile, Bar Ampere leans punchy with a drink centred around Rothwell Yuzucello with prosecco; another with Schnapps Idea’s Pear Packham brandy; and a third drink with Beechworth Bitters Black Forest Amaro.

Elsewhere, other bars are experimenting with Maidenii dry vermouth, Molly Rose Veraison pastis, Bass & Flinders Noble Stranger brandy, Swiftcrest Distillery Dutch Apple moonshine, Noble Bootleggers Terroso Amaro, Sundays Distillery limoncello, Three Chain Road orange liqueur, Saint Felix bitter citrus aperitivo, Lake Meran Sunset Aperitivo, White Possum Distillery lychee liqueur, Big Tree Distillery ruby elderflower liqueur and more.

This article is produced by Broadsheet in partnership with Vic Distilled. Check out all the participating bars and what they’re offering at Serves of State at vicdistilled.com.au.