Gullivers’ Travels

By Carl Reavey


Developed by Gareth Wainwright from The Landmark in Johannesburg

  • 60ml Botanist Gin
  • 15ml Cinzano Dry Vermouth
  • 15ml Cape Point Cordial*
  • 3 Dashes Fernet Branca
  • 3 drops Wild Sage infused olive oil**

Wild Sage olive oil
Place a sprig of wild sage into a small saucepan with extra virgin olive oil. The pan must be cold before placing the ingredients together. Set the hob to a medium heat and remove once frying begins.


Add all ingredients except the wild sage olive oil to a mixing glass filled with very hard ice. Stir until chilled and diluted. Drop in the wild sage olive oil into a chilled champagne coupette. Strain the cocktail into the glass. Fold the zests of 1 lemon over the top.