Lilly Lime Bitters by Thomas Opie

A ripper cocktail crafted by Thomas Opie, from Births and Deaths in Wollongong, for the 2019 CAPI Open, landing him in second place!

CAPI_Open Thomas Opie Cocktail Competition Drink Entry


  • 20ml lime oleosachrum
  • 45ml Lilly Pilly shrub
  • 5 dashes of Lilly Pilly seed/sesame oil tincture
  • 20ml sugar
  • Top with CAPI Yuzu


  1. For the shrub:
  2. Leave coated de-seeded Lilly Pilly's with 100g sugar, in the fridge overnight.
  3. After the sugar has extracted some juice, cover the sugared fruit in 200ml apple cider vinegar.
  4. Leave it for 1 day, shaking every so often.
  5. -
  6. For the tincture:
  7. Cut up Lilly Pilly seeds and place them in a mini bottle. Add 2 drops of sesame oil and pour a high proof spirit over the top.
  8. Leave for 10 days.
  9. -
  10. For the lime oleo:
  11. Cover lime husks in 100g sugar and shake in a lidded container.
  12. Leave for 1 week. Half top with water to slightly dilute syrup.
  13. -
  14. For the cocktail:
  15. Build all components in a highball glass.
  16. Ice, and top with CAPI Yuzu.


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