Cocktails

Add all ingredients (keeping a sprig of thyme to garnish) in a cocktail shaker with cubed ice and shake until well combined. Double strain into a coupe or martini glass and garnish with leftover fresh thyme.

All of the ingredients into a cocktail shaker with ice and shake well. Double strain into a martini glass or coupe and garnish with a couple of coffee beans.

Add all ingredients except the soda and around 7 mint leaves into a glass half full with cubed ice. Churn with a bar spoon until combined and top with soda. Give a final stir and garnish with a mint sprig.

Measure all ingredients into a mixing glass with cubed ice and stir until well combined. Double strain into a rocks glass over cubed ice and garnish with lemon peel and thyme.

Add all of the ingredients above into a cocktail shaker with cubed ice. Shake until thoroughly combined and double strain into a coupe glass. Garnish with an edible petal and rosemary sprig.

To make the ganache, use a 2:1 ratio of cream to chocolate. Measure 200g of double cream into a pan with vanilla essence and heat until nearly boiling. Pour over broken up chocolate and stir until melted and smooth, leave to cool. To make the cocktail, add all ingredients into a shaker with cubed ice….

In a wine glass, simply combine all of the ingredients over cubed ice. Top with soda water and garnish with a thinly sliced apple fan.

Add all ingredients except the soda into a cocktail shaker or spare glass and muddle together. Strain the liquid into a collins glass over cubed ice and top with soda water. Garnish with fresh mint and an orange slice.

Fill a tall glass with ice and pour over the gin. Mix the sugar into the grapefruit juice and add to glass. Top with the rose lemonade and garnish with pink grapefruit peel.

Peel a thin length of cucumber for your garnish. Roughly chop a quarter of the cucumber into slices and muddle in a shaker with the gin and apple juice. Strain into a glass with cubed ice and top with Soda. Garnish with the cucumber and a thin slice of apple.