15
Jan,2026
Forget the usual cocktails-this is what girls’ night actually feels like
It’s 8 p.m. on a Friday. You’ve swapped your work heels for sneakers, your laptop for a glass of something bright and green. You’re on the rooftop of The Culpeper in Sydney, the city lights stretching below like scattered glitter. The air smells like mint and thyme. Someone just took a sip of a drink that tastes like summer in a glass-and no, it’s not just gin and tonic. This is the herb garden cocktail scene, and it’s not just trendy. It’s the reason you showed up.
Why herbs make all the difference
Most cocktails are built on sugar, citrus, and alcohol. The Culpeper’s drinks? They start with herbs. Fresh rosemary from their rooftop garden. Basil picked that morning. Lemon verbena grown in pots by the railing. These aren’t garnishes. They’re the foundation.
Herbs add layers you can’t get from syrups or bitters. A sprig of thyme doesn’t just look pretty-it releases oils when you crush it between your fingers, adding earthy depth to gin. Muddled mint doesn’t just sweeten-it cools, clears the head, makes the drink feel alive. You’re not drinking a cocktail. You’re tasting the garden.
At The Culpeper, they don’t just throw herbs in. They grow them. Every plant you see on the bar-sage, tarragon, chives-comes from their own rooftop plot. No imported bunches. No plastic-wrapped supermarket sprigs. This is real, local, seasonal. And it shows in the flavor.
The drinks that make the night
Here’s what you’ll actually order-and why.
- The Thyme & Honey Sour: Bourbon, lemon, house-made honey syrup, and a fat sprig of thyme. The thyme isn’t just floating. It’s lightly bruised before being dropped in, releasing its piney, slightly sweet aroma. It cuts through the bourbon’s heat like a breeze off the harbor.
- The Basil Smash: Vodka, lime, agave, and a handful of fresh basil leaves, muddled hard. This one’s bright, herbal, and slightly peppery. It doesn’t taste like a cocktail. It tastes like you’re standing in a kitchen garden after rain.
- The Rosemary Gin Fizz: London dry gin, soda, a splash of grapefruit juice, and a rosemary stalk as a stirrer. You take a sip, then gently swirl the rosemary. It releases just enough scent to make you close your eyes. It’s the drink you sip slowly, not because it’s strong-but because you don’t want it to end.
- The Lavender Spritz: Prosecco, elderflower liqueur, a drop of lavender syrup, and a single edible flower. It’s light, floral, and perfect for when you’re not trying to get drunk-you’re trying to feel calm.
Each drink comes with a small wooden tag that says what herb was used and where it was grown. You’ll find yourself reading them, comparing notes with your friends. “Oh, you got the tarragon one? That’s my favorite.”
The vibe isn’t loud-it’s intimate
This isn’t a place for bass-heavy music or crowded dance floors. The music is jazz, soft and slow. The lighting? String lights and lanterns. The seating? Low couches, mismatched armchairs, and a few high tables with stools that let you lean over the edge and watch the city blink below.
There’s no pressure to order another round. The staff doesn’t rush you. They’ll refill your water without being asked. They’ll ask if you want the basil swapped for mint. They remember your name after one visit.
That’s the magic. It’s not about being seen. It’s about being present. You’re not here to post a photo. You’re here to laugh with your friends, to feel the cool night air, to taste something you can’t get anywhere else.
It’s not just a bar-it’s a ritual
Girls’ nights used to mean cocktails with names like “Pink Fizz” and “Sugar Rush.” Now? They mean something quieter, deeper. Something that feels like self-care disguised as fun.
At The Culpeper, you’re not just drinking. You’re connecting-to the plants, to the season, to each other. You notice how the rosemary smells like your grandma’s garden. How the mint reminds you of childhood lemonade. How the silence between sips feels just as important as the laughter.
There’s no gimmick here. No neon signs. No overpriced champagne towers. Just herbs, honesty, and a rooftop that feels like your own little escape.
When to go and what to wear
Book ahead. Especially on Fridays. They only have 48 seats on the rooftop, and they fill fast. Reservations open at 9 a.m. every Monday for the next week.
Wear something you feel good in-flowy dress, linen pants, a nice top. No heels needed. The floor is smooth concrete, and you’ll be standing, leaning, laughing, maybe even dancing a little. Comfort matters more than sparkle.
Go between 7:30 and 9 p.m. That’s when the light’s golden, the drinks are cold, and the crowd is just starting to settle in. Too late, and it gets noisy. Too early, and the herbs haven’t had time to warm in the sun.
What you won’t find here
You won’t find pre-made cocktails in bottles. You won’t find frozen margaritas or sugary slushies. You won’t see a menu with 50 drink options. There are only eight. And they change every month, based on what’s growing.
There’s no happy hour. No discounts. No gimmicks. Just one thing: drinks made with care, by people who know what herbs can do.
Why this matters more than you think
In a world where everything’s fast-fast food, fast dating, fast content-The Culpeper does the opposite. It slows you down. It asks you to smell, to taste, to notice.
That’s why it’s not just a rooftop bar. It’s a quiet rebellion. A reminder that the best nights aren’t the loudest. They’re the ones where you feel grounded. Where you taste something real. Where your friends don’t just say “Cheers,” but pause, look at their glass, and say, “Wow. That’s different.”
Do I need to book ahead for The Culpeper Rooftop?
Yes. The rooftop only has 48 seats, and they’re often booked a week in advance, especially on Fridays and weekends. Reservations open every Monday at 9 a.m. for the following week. Walk-ins are rarely possible.
Are the herb garden drinks expensive?
They’re priced at $18-$24 AUD per cocktail. That’s higher than a standard bar, but you’re paying for fresh, hand-picked herbs grown on-site, small-batch syrups, and drinks made to order. No pre-mixed bottles. No shortcuts.
Can I get non-alcoholic versions of these drinks?
Absolutely. Every herb cocktail has a non-alcoholic version called a “Garden Spritz.” Swap the gin or bourbon for sparkling water, add a splash of house-made botanical syrup, and you get the same herbal complexity without the alcohol. The lavender spritz without prosecco? Still magical.
Is The Culpeper Rooftop open year-round?
Yes, but the menu changes with the seasons. In winter, you’ll find warm herb-infused teas and spiced syrups with cinnamon and star anise. Summer brings more citrus and mint. They harvest what’s growing, so what’s on the menu reflects what’s alive in their garden.
Do they have food options?
Yes, but it’s light. Think charcuterie boards with local cheeses, roasted nuts, and olive oil-drenched bread. No heavy mains. The focus is on drinks. The snacks are meant to complement, not compete.
What to do next
If you’ve never tried a drink made with fresh herbs straight from a rooftop garden, you’re missing something rare. Book a table for Friday night. Bring two friends. Order the Thyme & Honey Sour. Don’t rush it. Let the scent rise as you swirl the sprig. Let the silence between sips feel good.
This isn’t just a drink. It’s the kind of night you remember years later-not because it was loud, but because it was quiet in the best way.
