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.

Due to regulations in your own country of residence, you cannot access this website

By entering you accept the use of cookies to enhance your user experience and collect information on the use of the website. Find out more