30 Aug

Recipe Series: Mandarin & Basil Gimlet

The perfect cocktail for spring; citrusy, sweet and refreshing, created by our Assistant Food & Beverage Manager, Shaun White, who won Queenstown’s ‘Bartender of the Year’ in 2021. A firm favourite at the iconic Eichardt’s Bar.


  • 60ml gin (try something with a good juniper backbone and some spice to it – Scapegrace Gold Gin or Roots Marlborough Dry Gin are some of our favourites)
  • 30ml of freshly squeezed mandarin juice (can also substitute for Tangelo juice, or a combination of grapefruit and orange juices) 
  • 20ml simple sugar syrup (equal parts white caster sugar and water) 
  • 20ml freshly squeezed lime juice  
  • 6 fresh basil leaves  
  • 1 or 2 dashes of bitters (preferably something floral and citrus focused, such as the ‘Bittermens Boston Bitters’. Avoid root or bark heavy bitters, like angostura bitters, for this recipe) 


  • Muddler
  • Boston Shaker
  • Hawthorn and Mesh Strainer
  • Ice
  • Champagne Coupe or Martini Glass


  1. Add the gin and the fresh basil to a small Boston shaking tin or glass and muddle well 
  2. Add in the gin, juice sugar syrup, lime and bitters and then top with lots of ice.
  3. Place the larger tin on top of the smaller tin/glass and tap firmly to set. Shake the tins vigorously for 10 seconds and tap firmly on the side to release.
  4. Strain into a coupe or martini glass using a fine mesh strainer and a hawthorn strainer together to remove the basil leaves.  
  5. Garnish with a fresh Basil leaf floating on top.  

Tip: Always serve your drinks in a pre-chilled glass! 

Tip: For a non-alcoholic version try using 30ml of Seedlip Garden 108 or Seedlip Grove 42 in place of the gin. Omit the bitters from the recipe.  After shaking the rest of the ingredients in the Boston shaker, strain into a tall glass and top with lots of ice, and finish with a splash of Fevertree Indian tonic. Garnish with Fresh Basil.