Here in Queensland, spring is really just the warm-up act for summer. It’s the time of year when a long lunch calls for another round, after-work drinks turn into dinner and there’s every excuse to try something new. From an Aperol spritz served with green olives to a margarita with a chilli kick, South Bank’s cocktail menus have plenty beyond the usual order. Here are seven worth getting to know.

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Naga Thai - #Don'tBeKoi
Naga Thai’s #Don’tBeKoi is hard to miss. Served in a fish-shaped glass, it combines strawberry and cream tea-infused gin, crème de fraise des bois, lemon and rhubarb bitters, topped with strawberry coconut mousse. It’s certainly a departure from the standard gin and tonic, with a mix of fruit, citrus and cream that makes for a more playful cocktail order.

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OTTO – Aperol Spritz
You know an Aperol spritz is going to be good when it comes served with green olives. At OTTO Brisbane, the Italian classic feels right at home alongside the river views. There’s something to be said for getting the simple things right, and a well-made spritz with a salty olive to finish is a pretty good place to start.

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Southbeach - Limoncello Spritz
With views across Streets Beach and a menu of spritzes to choose from, Southbeach is an easy choice when the group chat starts making plans for drinks. Our pick is the classic limoncello spritz. Fresh, citrusy and uncomplicated, it’s a reminder that sometimes the best cocktail on the menu is the one that doesn’t try too hard.

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Baba Ganouj - Cucumber Marg
For those who like a little heat, Baba Ganouj’s Spicy Cucumber Margarita brings plenty to the table. Chilli-infused tequila does the heavy lifting, balanced by Lebanese cucumber, triple sec and fresh citrus, with a spiced rim to finish. It’s a lively take on the margarita, with the coolness of cucumber keeping the chilli in check.

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Azure - Dirty Spritz
Martini drinkers, meet your new contender. Azure’s Dirty Spritz combines Sunchaser olive vodka, vermouth, soda and lemon, bringing the savoury notes of a dirty martini into spritz territory. It’s less about the sweetness you might expect from a typical spritz and more about the olive-led flavour, making it an interesting alternative for those who prefer their cocktails on the drier side.

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Poppies – Coconut Lime Marg
Coconut tequila, triple sec, simple syrup and lime juice make up Poppies’ coconut margarita. The combination is a familiar one, but the coconut gives the classic a tropical turn without overwhelming the citrus. If margaritas are your usual order, this is a straightforward way to mix things up.

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Poca Madre - Co Kiwi Marg
Kiwi in a margarita might sound unexpected, but Poca Madre makes a convincing case for the combination. The Co Kiwi Marg brings together Teremana Blanco tequila, fresh muddled kiwi, zesty lime and house-infused coconut syrup, finished with a coconut-lime salt rim. The fresh fruit gives it a point of difference from the usual margarita, while the coconut adds a little extra depth.

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