By Chef Ian — Underground Chef
Let’s be honest — the “non-alcoholic drinks” shelf is getting crowded. And a lot of it is just fancy labels and fizzy sweetness pretending to be grown-up.
Banks Botanicals is different.
Yes, it makes a cracking spritz… but here’s the real reason it’s earned a permanent spot in my world:
It’s not just a drink. It’s a flavour tool.
One bottle that can do multiple jobs — behind the bar and on the stove.
And that’s exactly the kind of pantry item I back: multi-use, full of flavour, no fuss.
Banks is a proudly Australian, alcohol-free botanical spirit with layered notes of citrus, herbs, spice and native botanicals. It’s aromatic and refined — not sugary, not flat, not “kids cordial in disguise”.
It gives you that grown-up flavour hit without the booze… which is a big deal when you’re entertaining people who:
This is a bottle that lets everyone join in — and nobody feels like they’re missing out.
Here’s my rule: If something only does one job, it has to be exceptional to earn space.
Banks does many jobs:
- instant “guest-worthy” drinks
- make-ahead entertaining magic
- lifts sauces and glazes without wine
- adds botanical brightness to desserts
- turns quick pickles into something special
- makes you look like you’ve got hosting all sorted — even when you don’t 😄
In other words: you’ll reach for it more often than you expect.
Banks + sparkling water + lemon
Clean, crisp, refreshing. This is the “I just want something nice” drink.
Banks + tonic + grapefruit slice + rosemary sprig
That “G&T vibe” without the alcohol — and it smells unreal.
Brew a Tea Tonic fruity tea strong → chill it → then mix:
Banks + chilled fruity tea + sparkling water
Bright, colourful, and perfect for long lunches.
This is my favourite entertaining shortcut because you do it once… and it keeps paying you back.
Drop them into a glass and when they melt, the colours bloom.
It’s an instant “WOW”… with almost zero effort.
If you’re entertaining, don’t play bartender all afternoon.
Put a jug or dispenser on the table with:
Guests help themselves, you stay seated. That’s cook smarter, not harder.
Here’s where Banks becomes a genuine pantry gem.
Think of it as a botanical flavour layer — like a mock vermouth that adds aroma, brightness and depth. Perfect for home cooks who want big flavour without extra bottles and complicated steps.
Simmer Banks + a splash of water + lemon peel + cinnamon stick, then poach halved pears until just tender.
Reduce the liquid to a glossy syrup.
Serve with: Greek yoghurt, vanilla ice cream, or on a cheese board.
Sear chicken thighs or pork chops, remove them, then:
Deglaze the pan with a good splash of Banks, scrape the tasty bits, add a splash of stock, reduce.
Finish with a knob of butter + squeeze of lemon.
Result: restaurant-style sauce… without wine.
Reduce Banks + 1 tsp honey until slightly syrupy.
Brush over prawns or salmon right at the end of cooking.
Finish: lemon zest + cracked pepper.
That “what’s that flavour?” moment every cook loves.
Mix Banks + vinegar (50/50) with a pinch of salt and a pinch of sugar.
Pour over sliced red onion or cucumber and sit 20–30 minutes.
Perfect for: burgers, seafood, charcuterie… even Japanese curry rice.
Warm Banks, set with gelatin (or agar), cool, cube.
Serve like botanical “quince paste” with cheddar, triple cream, or terrine.
Looks fancy. Tastes brilliant. Effort level: low.
Mix Banks + citrus juice (lemon/grapefruit) + a touch of honey.
Freeze in a tray, rake with a fork.
Serve over berries, with panna cotta, or between courses as a palate refresher.
Reduce Banks gently by half with a little honey/sugar, cool, then:
If you’d normally reach for white wine, citrus, or a herbal/floral note in a dish — Banks can often do the job.
And if a product can lift your drinks and your cooking?
That’s not a novelty. That’s a keeper.
"Banks Botanicals is one of those bottles you buy for a summer spritz… and then you realise it’s doing ten jobs in your kitchen and on your table. Once it’s in the pantry, you’ll wonder how you entertained without it"
Chef Ian