Sip, Serve and Savour

Tasting Notes. The Perfect Pour. Signature Cocktails.

Perfect Serve

Ingredients

  • 50 ml Okavango Gin
  • Premium Indian Tonic Water
  • Squeezed orange zest
  • or slice of ruby grapefruit

Method

  1. Fill a balloon glass with ice and stir to chill.
  2. Pour The Sentinel over the ice.
  3. Top gently with tonic, pouring down the back of a bar spoon to preserve the bubbles.
  4. Stir once. Garnish. Slow down.

Variations

Tasting Notes & Sip me Neat

Tasting Notes

  • Citrus forward with a smooth, clean juniper backbone.
  • Subtle floral and earthy undertones.
  • Inspired by the wild. Made to slow down time.

Enjoy

  • Sip neat, on the rocks, or with a splash of tonic.

Variations

Seasonal GnT's

Ingredients

  • 50 ml Okavango Gin
  • Premium Indian Tonic Water
  • Garnish: rosemary & olive

Method

  1. Fill a copa glass with ice.
  2. Pour in gin and top with tonic.
  3. Garnish and enjoy the season.

Variations

Six Rituals

Recipes from the Delta

Our signature cocktails are expressions of place, crafted around The Sentinel and inspired by our provenance in the Okavango Delta. We believe that gin is one of the world's most versatile spirits, and each recipe invites a different encounter with the Delta, from bright botanical freshness to deeper, more contemplative notes.

Slow your hand, pour with intention, and enjoy the ritual.

Okavango Sunset

Ingredients

  • 50 ml The Sentinel gin
  • 25 ml Aperol
  • 25 ml grapefruit juice
  • 12.5 ml simple syrup
  • 12ml egg white or aquafaba

Method

  1. Shake all ingredients with ice until the tin frosts.
  2. Strain into a chilled coupe glass.
  3. Garnish with wild sage.
  • Glass: Coupe
  • Garnish: Sprig of wild sage

Baboon's Cup

Ingredients

  • 60 ml The Sentinel gin
  • 6 lime wedges
  • 4 cucumber slices
  • 20 ml simple syrup
  • Salt and cracked pepper

Method

  1. Muddle lime, cucumber, and syrup lightly.
  2. Add gin and ice; shake until frosty.
  3. Add muddled fruit to a tumbler, then the liquid and fresh ice.
  4. Finish with salt and pepper.
  • Glass: Tumbler
  • Garnish: A pinch of salt and pepper

African Bees Knees

Ingredients

  • 37.5 ml The Sentinel gin
  • 25 ml lemon juice
  • 25 ml honey syrup
  • Bay leaf

Method

  1. Shake all ingredients with ice until well chilled.
  2. Strain into a chilled coupe glass.
  3. Garnish with bay leaf.
  • Glass: Coupe
  • Garnish: Bay leaf

Bush Bramble

Ingredients

  • 37.5ml The Sentinel gin
  • 25ml berry syrup
  • 12.5ml lime juice
  • 2 sprigs of fresh mint
  • 75ml soda

Method

  1. Shake gin, syrup, lime, and one mint sprig with ice until frosty.
  2. Strain into an ice-filled tumbler.
  3. Top with soda.
  4. Garnish with mint and berries.
  • Glass: Tumbler
  • Garnish: Mint and a few berries

Delta Reviver

Ingredients

  • 50 ml The Sentinel gin
  • 25 ml Cointreau
  • 5 ml Dry Vermouth
  • 10 ml lemon juice
  • 10 ml orange juice

Method

  1. Shake all ingredients with ice until the tin frosts.
  2. Strain into a chilled coupe glass.
  3. Twist a grapefruit peel over the top.
  • Glass: Coupe
  • Garnish: Grapefruit twist

Camp Fire

Ingredients

  • 37.5ml The Sentinel gin
  • 12.5ml smoky whiskey
  • 25ml apricot jam syrup
  • 1 dash Angostura bitters

Method

  1. Shake all ingredients with ice until the tin frosts.
  2. Strain into a chilled tumbler.
  3. Garnish with basil or orange zest.
  • Glass: Rocks glass
  • Garnish: Basil leaf & orange zest

Start with the spirit

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Wild Rituals

Three more pours from the Delta

Baboon's Breakfast

Ingredients

  • 60 ml The Sentinel gin
  • 20 ml simple syrup
  • 2 dashes Worcestershire sauce
  • 2 dashes Tabasco sauce
  • 2 cucumber slices
  • 6 - 8 lime wedges
  • Salt and pepper

Method

  1. Muddle lime, cucumber, Worcestershire, Tabasco and syrup lightly.
  2. Add gin and ice; shake until frosty.
  3. Add muddled fruit to a tumbler, then the liquid and fresh ice.
  4. Top with a crack of salt and pepper.
  • Glass: Tumbler
  • Garnish: Salt and pepper

Seasonal G&Ts

Ingredients

  • 37.5ml The Sentinel gin
  • 180ml premium dry tonic water
  • Ice

Method

  1. Add gin to the glass.
  2. Fill with ice and top with tonic.
  3. Garnish with one of the three seasonal pairings below.
  • Glass: Copa or balloon glass
  • Garnish: Variation 1: 5ml olive brine with an olive and rosemary. Variation 2: a raw beetroot slice with thyme. Variation 3: fresh mango syrup with jalapeño or mild chilli, seeds removed.

French 75

Ingredients

  • 60ml The Sentinel gin
  • 35ml freshly squeezed lemon juice
  • 20ml simple syrup
  • Dry sparkling wine, to top

Method

  1. Add gin, lemon and syrup to a shaker half-filled with ice.
  2. Shake for 20 seconds.
  3. Strain into a flute.
  4. Top with sparkling wine.
  • Glass: Flute
  • Garnish: Lemon slice

Start with The Sentinel

Every recipe begins here

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