Top Bars Are Mixing With One of Australia’s Most Awarded Gins – And You Can Win Prizes With Your Drink

We’re blessed with plenty of local distilleries around the country. But in a crowded spirits category, McLaren Vale distillery Never Never stands out, leading the way in making Australian craft gin that excites and pushes boundaries. It goes all-in on the fresh aromatics of juniper in its Triple Juniper gin, the citrus-and-salt combo of its coastal Oyster Shell spirit, and fruity richness in the grenache-infused Ginache.

Now, bartenders around the country are getting creative with Never Never gin cocktails across August, mixing up at least two cocktails at each venue: a long and bright serve that riffs on the classic gin and mixer combo, and a three-ingredient cocktail that’ll cause a stir.

Sound good? Even better, Never Never is also giving away 50 $100 gift vouchers to customers who visit participating venues and share a photo of one of the crafty cocktails. That’s $100 you could spend on some of Australia’s best gin and distillery experiences.

Whether you’re curious and just want to try one drink, or want to track all of them down, here are some venues serving the special Never Never drinks to have on your radar.

Melbourne

As the owner of the long-running Gin Palace, Ben Luzz knows his way around a good gin cocktail. A few doors down you’ll also find his other bar, Black Kite Commune, where you can sip a bright Ginache Mandarin Highball and a take on the Mai Tai.

Backed by one of Melbourne’s best (and biggest) selections of rum and gin, it’s only natural that the team at Union Electric is getting in on the Never Never action. Venture under the lightning bolt on Heffernan Lane for not one, not two, but multiple drinks – including the Funky Cold Medina with Oyster Shell gin and grapefruit, and A Stone’s Throw which combines Ginache with apricot brandy.

With gin’s classic English roots, Anglophile restaurant Reed House is a no-brainer for a month of gin cocktails. Pair the Never Never creations – an Oyster Shell Martini with bay leaf oil and roasted chestnut liqueur; the Triple Juniper Blood Orange Highball; and the Ginache Irish Coffee – with a side of Welsh rarebit crumpet or a ramen Scotch egg and you’re laughing.

Sydney

Sydney’s King Clarence puts an inventive spin on classic Korean, Japanese and Chinese flavours thanks to acclaimed chef Khanh Nguyen. The limited-edition drinks (by bartender Charlotte Belvisotti) more than hold their own to pair with the food – think a Wasted Boba with Triple Juniper, citrus scraps, thai basil and boba pearls, or a fruity Metoro Gimlet with Ginache, cherry, yuzu and lemon oil.

The team at Fortunate Son is led by two of the city’s best bartenders – Dylan Howarth & Joshua Noall – and they’ve stepped up with their Never Never cocktails. Here you’ll find the savoury Martini-ish Coach Gibson (blending Oyster Shell gin, olive brine and onion brine) and the French 105, which mixes Triple Juniper gin with breakfast juice and champagne.

Brisbane

Although Frog’s Hollow Saloon has touches of American western saloons, it’s the bar’s cocktails that really make it worth your time – and its Never Never creations are no exception. There’s the Blood and Soil with Ginache and agrum soda, diluted and recarbonated; and Blood and Beyond, mixing Triple Juniper gin with orange skin lillet blanc.

There are few bar institutions left in Brisbane with the heritage charm of The Gresham, and the vintage feel and throwback decor makes it a fine setting to work through some exclusive Never Never cocktails. Its long and bright drink uses Oyster Shell gin and is inspired by the Sunshine Coast, while All Heart, No Brain combines Ginache with white chocolate liqueur and coconut yoghurt.

A basement bar dedicated to both pre- and post-dinner drinking? That’s Before & After, a semi-hidden bar that usually specialises in amaro – though it’s set for a gin-themed change-up thanks to its two new cocktails: the Jasmine Tide, with Oyster Shell gin and jasmine tea soda, and the Never Never Nog that shakes up Ginache, amaro, whole egg and grated nutmeg.

Adelaide

Basement bars and gin just go together, and that’s quickly apparent at Bank Street Social, a subterranean vault of incredible scale (check out those five-metre high ceilings for a start). Off the limited-edition menu, try the Bright Star – with Triple Juniper gin, acid-adjusted mandari juice, yuzu bitters and mandarin syrup – or the Purple Hearts – Ginache, acidified blackberry, falernum, blackberry leather and a meringue foam.

At Latteria, the idea is to capture the spirit of Milan’s all-day-and-night eateries that shift easily from one mode to the next. Here we’re interested in the night-time phase, when Latteria brings out its Italianate cocktails (now with a Never Never twist) to match its snack menu. There’s a Coastline Martini with Oyster Shell gin, white vermouth and salted grapefruit air, and the P-1 Highball with Ginache gin, grenache rosé, honey, grape and thyme ferment, and verjus.

Leading with its nautical theme, Hains and Co has become an obvious favourite for local drinkers – and the stacked drinks menu doesn’t hurt. The inventive Never Never cocktails here include the Velvet Horizon, featuring Ginache gin, fingerlime and an anise myrtle five-spice blend.

This article is produced by Broadsheet in partnership with Never Never Distilling Co. The bespoke Step Into the Never Never drinks are available at participating venues from August 1–31, 2025. Find more information about the collabs – and the promo to win one of 50 $100 vouchers – here. Ts & Cs apply. AU (excl. ACT) 18+ only. Ends 11:59 pm AEST on 31 August 2025. Limit of 1 entry per person. Drink responsibly.