Fish sauce and Asian cooking go hand-in-hand, but drinks-wise the fermented fish distillate doesn’t tend to make an appearance. But Melbourne restaurant Uncle hopes to prove the potential of the salty liquid in its new drinks menu. The Vietnamese eatery has been experimenting with barrel-aged fish sauce in its tipple, resulting in the See You Bye drink.

Created by in-house cocktail expert and restaurant manager Pete Siganto, the drink is a combination of the Tromba Bianco tequilla, with hints of lime, coriander, lemongrass, mint, chilli, topped off with palm syrup.

“I had the idea for the cocktail at a tequila tasting. I wanted to ‘Asian up’ tequila and use fish sauce in a similar way that a margarita incorporates salt,” says Pete. “So far guests have been embracing the unusual cocktail and it’s become one of Uncle’s best-sellers.”

The See You Bye cocktail is available on both Uncle’s St Kilda and Collins St menu for $18.50.