Gordon Ramswine’s The Cycleway Mirage
By Chef Gordon Ramswine
A bright coastal highball that looks like pure summer—crisp gin, cheeky feijoa, and a sparkle of soda that says “all good, mate.” Fresh, breezy, dangerously drinkable.
Then the horopito slips in quietly, a peppery little memo at the back of the throat reminding you this isn’t just beach fluff. It smiles sweetly, then files a formal objection
Ingredients
Ingredients (serves 2–3)
• 45 ml NZ gin (ideally one with native botanicals like kawakawa/mānuka/horopito)
• 20 ml feijoa shrub or feijoa syrup (shrub = drier, punchier)
• 10 ml dry vermouth
• 5–7 ml fresh lime juice
• 2 dashes horopito tincture or 1 dash Angostura + tiny pinch cracked black pepper (backup)
• 2 drops saline (or a tiny pinch of sea salt)
• Chilled soda water (to top, ~90–120 ml)
• Garnish: lime peel + a small kawakawa leaf (optional)
Method
1. Build in a tall glass packed with ice.
2. Add gin, feijoa shrub, vermouth, lime, tincture, saline.
3. Stir 5–6 seconds to chill.
4. Top with very cold soda. One gentle lift-stir.
5. Express lime peel over the top; drop in (and add kawakawa leaf if using).
Menu Description & Serving Notes.
RANSWINE’S NOTES
Fast swaps
If you want it more “dangerous summer”: swap soda for chilled brut prosecco and reduce shrub/syrup to 15 ml.