Lightly crush 5–6 juniper berries with the side of a spoon or muddler. Place the crushed berries into 2 tablespoons of just-boiled water and steep for 5 minutes. Strain and chill. (If you have unsweetened juniper tea available, use 1 tablespoon chilled.)

Build the Shiraz 'gin' base

In a small pitcher or jar combine 1 cup non-alcoholic Shiraz (or dealcoholized red wine), 1 tablespoon chilled juniper infusion, 2 tablespoons fresh lemon juice and 1 teaspoon simple syrup. Add 2 tablespoons cold water to soften intensity and stir to combine. Taste and adjust: add up to 1 teaspoon more simple syrup if too tart, or another 1 tablespoon lemon if you want brighter citrus.

Cocktail and Garnish

Prepare glass

Fill a highball or Collins glass with 1 cup of ice cubes (or to desired level).

Muddle mint

Place 4 of the mint leaves into the glass and gently clap and press them once or twice with a muddler or the back of a spoon to release aroma—avoid over-muddling to prevent bitterness.

Assemble cocktail

Pour 4 ounces (about 120 ml) of the Shiraz 'gin' base into the glass over the mint and ice. Add 1/2 tablespoon fresh lemon juice. Top with 120 ml chilled soda water, gently stir twice to combine without flattening the soda.

Garnish and finish

Garnish with a lemon wheel or twist and a sprig of mint (use the remaining 2 mint leaves as a light tuck or a sprig). Serve immediately with a straw if desired.