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03 Mixology

17 December 2022
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Raising a toast to Queenstown’s very special alpine environment and sensational seasonal produce.

Set on a hillside overlooking Lake Wakatipu, Sherwood Hotel has maintained its reputation as the coolest hotel in Queenstown since it opened in 2014.

Not just loved for its uniquely stylish rooms and laid back yet luxe vibes, it’s also one of the region's hottest spots to eat, drink and be merry.

Here, head bartender Carolina Front shares her recipe for a summer-friendly cocktail that taps beautifully into the Sherwood ethos (and tastes delicious too!).

Sherwood’s Alpine Spring Gin Sour

Ingredients

  • 45ml Rifters Quartz gin
  • 15ml elderflower liqueur
  • 30ml green juice
  • 30ml fresh lemon juice
  • 7 drops cocktail foamer

Located here in the heart of a rich alpine environment, I feel we are very privileged with all the produce we’re surrounded by. My aim is to highlight the products together with the seasons.

We’re also very lucky to have the most beautiful garden, with the best views in Queenstown, and together with the chef and gardener we have all the tools to create!

Plus Queenstown's surroundings are full of fun things for foraging and I’d be a fool not to use them.

We believe supporting local producers, simplicity and following the season is the way to go and a way to be kind to Mother Earth.

My Alpine Spring Gin Sour is made using a great gin made by our friends in Arrowtown. The green juice is made from cucumber and sorrel leaves from our garden, and to add some sweetness I use a homemade elderflower liqueur made from foraged elderflowers blooming around the Queenstown lakes. Pre-shake all ingredients, and then wet shake (with ice). The garnish is a sprig of freshly picked elderflower.

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