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.


From Recipes

Desert Oasis

A low sugar, virgin Gin & Tonic. CAPI’s Native Tonic is…

From Recipes

Juicy Pineapple Cups

For those times when a regular ol' glass just won't…

From Recipes

Blood Orange & Campari

Classic Italian flavours mingle together in this grown up spring…

From Recipes

The Jangler by Jangling Jacks

Take a sip, shut your eyes, and leave those winter…

From Recipes

The Tipsy Pig

Here's to the Year of the Pig.

From Recipes

Ruby Red Slow Gin

Raspberry and slow gin make this fruity fizzy a winner…

From Recipes

Garden of Eden

Pick these herbs straight from your garden for that extra…

From Recipes

Vodka Soda

The easy choice for those looking to eliminate sugar from…

From Recipes

Moscow Mule with Flamin' Ginger Beer

Also known as a Vodka Buck, the Moscow Mule is…

Web view not supported. Please update your web view and try again.