Shinta Mani Wild’s new cocktails feature ingredients foraged from the forest, creating a true “forest to glass” experience.

Shinta Mani Wild, part of the Bensley Collection, is where conservation meets hospitality. The resort, co-founded by Bill Bensley and Sokoun Chandpreda, aims to protect its surrounds from poaching and logging. It serves as both a luxurious getaway and a hub for research and conservation.

The resort offers 15 tents, each inspired by the 1967 Cambodian travels of King Sihanouk and Jackie Kennedy, as well as the local wildlife and culture.

Community Engagement and Education

One notable aspect of Shinta Mani Wild is its involvement with the local community. The resort offers long-term employment opportunities, many of which go to former poachers, and provides hospitality education through the Shinta Mani properties and hospitality school in Siem Reap. This initiative helps instil a conservation mindset among the staff and guests alike.

During their stay, guests can participate in conservation activities, learning about and contributing to the preservation of the natural environment.

Plant Forward Drink Menu

The resort’s “Plant Forward” mission is reflected in its newly revamped drink menu, emphasising sustainability and the importance of nature.

The signature cocktails have been crafted to elevate the guest experience while aligning with the resort’s mission. The main idea behind these drinks is to highlight the importance of respecting and caring for the Earth, recognizing nature as a vital source of life and livelihood.

Ingredients from Nature

Located in between three national parks, Shinta Mani Wild uses foraged botanical herbs and traditional medicines to create its infusions. These drinks incorporate exotic and natural ingredients such as roots, seeds, flowers, leaves, and stems, all sourced locally from within the property’s perimeter. This approach supports the local community ensuring the freshness and authenticity of the ingredients.

Nature-Inspired Cocktail Selection

Flower – Garnished with butterfly pea flower and dust, this elegant and beautiful cocktail is made with butterfly pea gin, peach liqueur, butterfly pea syrup, lime juice, and egg white.

Leaf – A refreshing, citrusy, and thirst-quenching drink, garnished with lemon zest and basil. Its ingredients include seeker dry gin, pineapple juice, lime juice, Thai green syrup, egg, and holy basil.

Seed – Smooth, warm, and a slow drink, garnished with star anise. Made with Ketel One vodka, Seeker Cointreau, pastis, sweet vermouth, and star anise.

Root – Creamy, bold, and digestive, garnished with ginger slice and dry galangal. It contains Napolean VSOP, pineapple rum, sweet vermouth, G&G spice, simple syrup, star anise, and egg yolk.

Stem – A spicy, elegant, and smoky drink, garnished with a smoked cinnamon stick. Crafted with cinnamon gin, Suze, and Martini Bianco.

In addition to creating a sustainable drink menu, Shinta Mani Wild has implemented practices to minimise waste and promote reuse.

This commitment to sustainability is evident throughout the resort, from the planning of the tent locations to the all-inclusive experience offered to guests. Meals, adventures, drinks, spa treatments, and wellness activities are all part of the package, ensuring that guests can fully enjoy their time immersed in the Cambodian jungle without distractions.