Bush Botanical Bitters

A most wonderful addition to any cocktail that needs bitters, but also a wonderful tonic for health. The herbs and flowers in these bitters have so many medicinal benefits, and if you can sneak in a tablespoonful per day (if possible) when you’re run down, it acts as a wonderful pick-me-up.

Bush Botanical Bitters | Warndu Australian Native Food

Bush Botanical Bitters

Makes 500ml


  • 6 finger limes whole or 1 tablespoon of finger lime chips
  • 1 orange
  • 40g dried boobiala (native juniper) 
  • 20g dried whole hibiscus flowers 
  • 4 tablespoons dried banksia or bottlebrush petals
  • 1 tablespoon dried elderflower or elderberry (native if you can get it)
  • 2 tablespoons dried quandong
  • 8 anise myrtle leaves or 8 star anise 
  • 2 tablespoons dried bush mint
  • 2 teaspoons pepper berries 
  • 2 tablespoons honey 
  • 250ml brandy, whiskey, bourbon or neutral spirit
  • sterilised 500ml jar or bottle

Substitution Options:


Cut the grapefruit and finger lime into squares and add to a sterilised jar, along with all the other ingredients. Seal and shake well.

Label and store in a cool, dark place for up to six weeks to infuse.

Strain into a clean jar and use 1–2 tablespoons in your drinks as a bitter flavouring. Label and store in a cool, dark place for up to 2 years.