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Master The Menu: The Please & Thank You Cocktail

You can now make The Butler’s favourite cocktail at home with this recipe!

The Butler’s Please & Thank You cocktail has been a crowd favourite since we opened our doors in 2014, and now we’re sharing the secret recipe for you to make this delightful drop at home.

The tale goes like this: You take a seat at the pub’s bar, and those with good manners would request, “A schooner of beer, please and thank you, bartender.” Since opening The Butler in 2015, our vision was to be a forward-thinking restaurant, focusing on cocktails while also paying tribute to the global pub culture, particularly that of Sydney, and thus the Please & Thank You cocktail came into being.

With flavours inspired by a simple Lychee Martini, we jazz it up a bit with the addition of gin, elderflower liquor, pink grapefruit and vanilla bean syrup. I’ll take another, please & thank you!


Vanilla Bean Syrup
1 cup sugar
1 cup water
1 vanilla bean

30ml Tanqueray Gin
15ml Fiorente
30ml fresh lemon juice
30ml grapefruit juice (freshly squeezed or store bought – either will be fine)
15 ml lychee juice (canned is fine)



First, make vanilla bean syrup: heat sugar and water until dissolved, adding scraped vanilla. Let it simmer and cool. You need 15 mls of the syrup for the cocktail, so save the rest for later.

Chill your cocktail glass with ice.

In a shaker with ice, mix all ingredients vigorously for 10-15 seconds.

Strain the cocktail into the chilled glass.

For garnish, we use baby’s breath flowers with a wooden peg, but you can choose your own decoration!

Tag @thebutlersydney if you shake this up at home, or try it for yourself on our menu.