You ever waited 24 hours for a cocktail?
Didn’t think so.
Because most drinks are made fast. Toss a few cubes in, pour the gin, maybe a quick swirl of citrus if you’re feeling fancy, then down the hatch.
But this?
This is not that.
The Sunshine Bound isn’t some throw-together backyard bevvy. It’s a patient pour. A cocktail that rewards the ones who take their time — and know that flavour is built, not rushed.
It spends a full day locked in a jar with herbs, citrus, florals, and a splash of local dessert wine. Steeping. Breathing. Transforming.
And when you finally crack it open, it hits different. It tastes like effort. It smells like the sun kissed your glass. It makes even a midweek evening feel like something sacred.
So if you’ve ever wanted a cocktail that drinks like it’s got a story behind it… this is the one.
From the moment you unseal the jar, you’re hit with a wave of fragrance that’s hard to describe, but impossible to forget.
The sharpness of dried grapefruit peel, softened by the earthy calm of sage.
That fresh, peppery note from lemon thyme mingling with the almost woodsy bite of rosemary. And underneath it all? A floral whisper of chamomile, mellow and warm like a freshly steeped cup of tea on a quiet morning.
This isn’t just flavour. It’s a sensory ritual. And it starts before the gin even hits the glass.
To begin, you’ll need:
Combine all the ingredients in a clean jar. Mix it gently, seal it tightly, and let it sit for 24 hours in a cool, dark spot.
Don’t rush this part.
This infusion is what gives Sunshine Bound its complexity. It allows the ingredients to break down, open up, and marry with the sweetness and depth of the dessert wine. The longer it sits, the richer it gets.
By the time the full 24 hours are up, what you’ll have is a flavour base that’s unlike anything off the shelf, wild, fragrant, and quietly confident.
Once your infusion is ready, the cocktail comes together fast. But every step still matters.
Here’s what you’ll need for the final pour:
Start by filling a mixing glass or cocktail shaker with ice. Pour in 20ml of your homemade infusion, followed by 50ml of Imbibis 3 Myrtles Gin. Stir it slowly and deliberately.
Don’t shake — this isn’t that kind of drink. Stirring allows the botanicals in the gin to mingle with the infusion without bruising the delicate flavours.
While that chills, grab your martini glass and make sure it’s icy cold — this drink deserves it.
Take a fresh lemon wedge and give the glass a quick squeeze over the top. Not too much — just enough to leave a whisper of citrus that plays off the herbs and fruit.
Now strain the cocktail into the glass. Watch the liquid glide in, pale gold and glinting like sunlight off glass.
Garnish with a few olives. Yes, olives. Their subtle brine balances beautifully with the richness of the wine and botanicals. Trust the process.
The first sip is herbal, dry, and slightly sweet. But give it a second.
That’s when the chamomile shows up, soft and floral, before giving way to the deep resinous pull of rosemary. The grapefruit peel adds a bittersweet edge, while the dessert wine smooths everything out like velvet across your tongue.
And right at the end, that clean, elegant finish of Imbibis 3 Myrtles Gin kicks in, crisp, refined, and unmistakably Australian.
This is not a cocktail you down in two sips. It’s a slow-drinker. One that invites you to lean back, breathe deep, and let the complexity unfold.
Sunshine Bound isn’t the drink you serve to everyone. It’s the drink you bring out when you want to impress.
When the weather’s warm, the light’s soft, and you’re craving something that feels special without being showy.
So if you’ve got 24 hours, some patience, and a half-decent gin collection — give this one a go.
It’s not just worth the wait.
It is the wait.
If you want to see a video demonstration of making this cocktail, you can check out this Youtube Video:
