Build

50ml La Blanche de Christian Drouin
15ml Crème de banane (or Banana Liqueur)
10ml Simple syrup
25ml Lime juice
2,5 ml Mezcal espadin
2 Sage leafs

Method

Vigorously shaken. Double filtered Glass: Coupette Garnish: Sage leaf

Build

50ml Le Gin Carmina
20ml simple syrup
20ml Lime juice
Mint/basil leaves
Top Soda water

Method

build Glass: fizz/highball Garnish: mint and basil heads Tip: add angostura on top (3-4 Dash)

Build

40ml La Blanche de Christian Drouin
20ml Lemon juice
20ml Peach and Sichuan Pepper Syrup
Top up: St. Germain Elderflower Liqueur Foam

Method

Shaken Glass: Rocks Garnish: Sichuan Pepper

Build

35ml La Blanche de Christian Drouin
25ml Espresso
20ml Coffee Liqueur
10ml Simple syrup

Method

Shaken Glass: Coupette Garnish: 3 coffee beans

Build

25ml La Blanche de Christian Drouin
25ml Espresso
25ml Belvoir Elderflower
Top tonic

Method

Built Glass: Collins Garnish: Cucumber slice

Build

50ml Organic apple juice reduction fortified with Calvados Drouin Sélection and
15ml Espresso
10ml Coffee Liqueur Fair
20ml Arran Gold Cream

Method

Shaken Glass: Coupette Garnish: Grated nutmeg

Build

30ml Calvados Christian Drouin Sélection
20ml White Lillet
10ml Bénédictine
20ml Lime
20ml Granny Smith Syrup
1 barspoon Eau-de-vie de café (Combier)
3 drops Fennel Essence
3 drops Scrappy’s Grapefruit Bitter

Build

50ml Le Gin Calvados Cask Finish
45ml Espresso
20ml Coffee liqueur
10ml Simple syrup

Method

reverse dry shake Glass: coupette Garnish: coffee beans citrus peel Tip: Dissolve a square of dark chocolate in the coffee

Build

40ml Le Gin Pira
30ml Creme de cacao (preferably white)
30ml whole cream or milk ice cream

Method

reverse dry shake Glass: coupette Garnish: grated nutmeg Tip: sprinkle some cocoa powder for extra flavour

Build

25ml Calvados Christian Drouin Sélection
10cl Dry White Vermouth
30ml Fresh Rhubarb Juice
10ml Elderflower Vinegar Vina
10ml Honey Syrup

Method

None Garnish: Twist of Rhubarb

Build

35ml Calvados C. Drouin Sélection
20ml Lemon juice
15ml Home-made Grenadine
20ml Eggwhite
15ml 30&40

Method

Shaken (Reverse Dry Shake) Glass: Coupette Garnish: Dark chocolate and Espelette

Build

15 ml Cherry eau-de-vie (Kirsch)
120 ml Brut Champagne (well chilled)
Garnish: single brandied cherry

Method

Pour the kirsch into the bottom of a chilled flute. Top with well-chilled brut Champagne. Drop a single brandied cherry; the colour is paler than a Kir but the aromatic lift is unmistakable.

Build

45 ml Cherry eau-de-vie (Kirsch)
25 ml Fresh lemon juice
15 ml Rich simple syrup (2:1)
1 fresh egg white (optional but classic)
Garnish: 3 drops Angostura on foam, brandied cherry

Method

Dry-shake kirsch, lemon, syrup and egg white (no ice) for 10 seconds. Add ice and shake hard again for 12 seconds. Double-strain into a chilled coupe. Drop 3 dashes Angostura on the foam and draw through with a pick. Sink a single cherry.

Build

25ml Yellow Chartreuse
25ml Mezcal Verde @mezcalamores @mezcalverde
25ml Rose Petal Liqueur
25ml Fresh Lemon Juice

Method

Shake all ingredients with ice and strain into glass.

Build

40ml Pisco La Diablada
10ml Blue Curacao
5ml Coconut Syrup
10ml Lime Juice

Method

Top up Tonic Water Method: Build Garnish: Wild and terrific gold painted chocolate bear

Build

40ml Gin
10ml Beetroot Schnaps
10ml Pamplemousse Rosé
10ml Blue Curacao
20ml Freshly Squeezed Lemon Juice

Method

Top up with Soda Shake with plenty of passion and ice. Fine strain into a glass filled with fresh ice. Garnish with fresh Dill.

Build

60ml Empress 1908 Gin
15ml Lime Juice
15ml Coconut Cream
15ml Crème de Violette

Method

Shake all ingredients with plenty of ice. Strain into a highball glass. Garnish with mint and dehydrated pineapple.

Build

22.5ml Gin
22.5ml Vodka
22.5ml White Rum
22.5ml Tequila
22.5ml Blue Curaçao
22.5ml Lemon Juice
15ml Sugar Syrup

Method

Top with Lemonade In a shaker, throw everything in with some ice and shake for 10-15 seconds. Strain into a tall glass with ice and garnish with a lemon wheel. Enjoy!

Build

30ml Sloe Gin
30ml Southern Comfort
30ml Amaretto
90ml Orange Juice

Method

Add all ingredients into a shaker with ice and shake. Strain into a highball glass over fresh ice. Garnish with orange wedge Photo credit: @cocktailcollectiveaus

Build

60ml Juno Special Edition Monica’s Gin
20ml Blue Curaçao
20ml Lychee
30ml Freshly Squeezed Lime Juice
20ml Triple Syrup

Method

Shake all with ice, strain into cocktail glass, and for effervescence add up to 30ml sparkling water. Garnish with a Kaffir Lime leaf

Build

45ml Nosferatu Dead Dry Gin @nosferatu_distillery
15ml Fresh Lemon Juice
15ml Maraschino Liqueur
20ml Vedrenne Violette Liqueur @vedrenne_liqueurs_syrups
30ml Aquafab

Method

Garnish: Dehydrated Lemon Add all ingredients to a shaker with a large ice cube and shake vigorously hard. Double strain into a chilled coupe and garnish with dehydrated citrus. Cheers!

Build

45ml Gin
22ml Premium Lime Juice
15ml Premium Simple Syrup
3 drops Flower Water
7ml Premium Blue Curaçao Syrup

Method

Photo credit: @melis_boozy_cure

Build

45ml Gin
15ml Elderflower Liqueur
30ml Riesling Vermouth
3 dashes Absinthe Bitters

Method

Stir all ingredients with fresh ice and strain into a coupe.

Build

45ml Whipping Cream
30ml Strawberry Liqueur
30ml Banana Liqueur
30ml Cocoa Liqueur
22.5ml Cherry Syrup

Method

Garnish: Dehydrated Banana and Strawberry, Cherry and Mini Waffle

Build

120ml Yeastie Boys Gunnamatta IPA
30ml East India Company Gin
15ml Italicus Rosolio di Bergamotto Liqueur
15ml Massenez Apricot Liqueur @distilleriemassenez
15ml Freshly Squeezed Lime Juice
3 drops Ms Betters Bitters Tonic Bitters
3 drops Homemade Habanero Tincture

Method

Garnish: Rosemary and Luxardo Cherry Combine all in a mixing glass with ice, stir for 20-30secs. Strain into a tall glass half filled with cracked ice. Top with IPA and add more ice as required. Garnish and watch the maraschino cherry syrup gradually plume to the bottom like a lava lamp!

Build

60ml The Botanist Gin
15ml Fresh Lemon Juice
7ml Blue Curaçao

Method

Shake the living daylights out of it. Garnish with dried orange from @cocktailkit

Build

30ml The Sailor Gin @tbdistillery
30ml Tequila
15ml Falernum
60ml Pineapple Juice
30ml Lemon Juice
15ml Blue Curaçao

Method

Add all ingredients into a shaker and fill with ice and shake nice and hard. Strain into a tiki mug half filled with ice and then garnish with a dehydrated citrus wheel.

Build

45ml Gin
25ml Blue Curacao
25ml Fresh Lemon Juice
10ml Orgeat
3 drops Wonderfoam (foaming agent)

Method

Add all ingredients and dry shake, add ice and shake again. Fine strain into a nick and nora and garnish with a dehydrated lemon.

Build

50ml Gin
30ml Fresh Lime Juice
25ml Homemade Basil Syrup
20ml Triple Sec
100ml Seltzer
15ml Blue Curaçao
5 drops Jalapeño Hot Sauce

Method

Add the first 5 ingredients to a shaker, gently muddling the leaves. Add ice and shake. Double strain into a glass filled with ice. In a seperate glass, stir to combine the remaining 3 ingredients. Top off with the blue, spicy seltzer. Garnish with dehydrated citrus wheel and a basil sprig.

Build

30ml Naud Vodka @famille_naud
30ml Fresh and Strained Watermelon Extract
30ml Dill infused St Germain
10ml Hexose Syrup

Method

Garnish with Fresh Dill

Build

30ml Elderflower Liqueur
30ml Sauternes Sweet Wine
120ml Tonic Water
1 dash Cardamom & Black Pepper Bitters
30ml Tequila infused with Butterfly Pea Flowers

Method

Build all chilled ingredients in the glass over ice, carefully floating the tequila. Garnish with fresh Elderflower.

Build

30ml Vedrenne Raspberry Liqueur
30ml Cachaça
30ml Vedrenne Cane Sugar Syrup
30ml Raspberry Purée or Crushed Fresh Raspberry

Method

Muddle all ingredients in a glass. Add crushed ice until the top. Stir gently with a cocktail spoon. Cocktail recipe created by Stephen Martin, French mixologist. Photo credit: @vedrenneliqueursyrups

Build

60ml Highclere Castle Gin
15ml Delord Blanche Armagnac @armagnac_delord
7.5ml TBT Violette Liqueur
7.5ml Citric Water

Method

Stir all ingredients (including sage leaf) until properly diluted and chilled. Strain and garnish with lemon peel and sage flowers. Citrix Water* : Take 7.5ml of Water and dissolve a tiny pinch of citric acid in it. Balance is everything, be careful.

Build

45ml VSOP Rhum
60ml Coconut Water
15ml Lime Juice
15ml Honey Syrup
3 dashes Chartreuse Elixir Bitters
2 dashes Angostura Bitters

Method

Shake with crushed ice / Dump in glass / Served garnished! Inspired by David Wondrich and Jim Meehan’s 2008 ‘Chien Chaud’, as found in the PDT book p89!🍸🍸

Build

60ml Bourbon
15ml Creme de Cacao
15ml Sweet Vermouth
2 dashes Cherry Bitters

Method

Stir, serve straight up. Garnish with Neuhaus Dark Chocolate

Build

30ml Gin
22.5ml Sweet Vermouth
22.5ml Red Bitter Liqueur
7.5ml Creme de Cacao
3-6 dashes Chocolate Bitters

Method

Served over a clear block of ice and garnished with organic dark chocolate and orange bark.

Build

45ml Cucumber & Mint Gin @nosferatu_distillery
22ml Elderflower Liqueur
90ml Prosecco
7ml Sugar Syrup
1/3 cup Chopped Cucumber

Method

Muddle cucumber and sugar syrup. Add gin and Elderflower. Shake with ice. Double strain into glass filled with ice. Add the Prosecco and top with Soda. Stir and garnish with a ribbon of fresh cucumber and some dehydrated cucumber. Fresh AF!