3 parts Mirabeau dry gin
2 parts Cointreau
1 part freshly squeezed blood orange juice
½ part freshly squeezed lime juice
Step 1Shake everything together with ice and pour into a salt-rimmed old fashioned glass filled with ice.
Step 2Garnish with a slice of dried blood orange.
50ml of pineapple juice
37.5ml of Roku Gin
25ml of lemon juice
12.5ml of raspberry syrup
Step 1Pour all ingredients into a shaker tin. Seal and dry shake.
Step 2Pour into a glass and garnish with a fresh raspberry.
50ml of No.3 Gin
20ml of vodka
10ml of bianco vermouth
2 dashes of Angostura bitters
Step 1Stir the ingredients over ice and strain into a chilled martini glass.
Step 2Garnish with a twist of citrus.
60ml of No.3 Gin
20ml of Lustau rose vermouth
A twist of pink grapefruit, to garnish
Step 1Stir over ice in a mixing glass and strain into a chilled martini glass.
Step 2Garnish with a twist of pink grapefruit.
4 gelatine leaves
125g of caster sugar
125g of caster sugar
125ml of gin
150ml of elderflower tonic
1 tbsp of freshly squeezed lemon juice
Step 1Put the gelatine leaves in a bowl and cover with cold water and leave for 10-15 minutes.
Step 2Meanwhile, heat the water and sugar in a small saucepan, on a low heat stirring occasionally until the sugar has dissolved.
Step 3Bring to the boil and let it bubble for 6 minutes until it has turned syrupy, set aside to cool ever so slightly.
Step 4Squeeze the excess water from the gelatine leaves and add them to your syrup mixture, stir until dissolved.
Step 5Add the gin, elderflower tonic and lemon juice and strain into a clean jug.
Step 6Divide between two glasses and chill for a minimum of four hours.
Step 7When ready to serve decorate with lemon slices and sprigs of mint.
60ml of dry gin
37.5ml of lime cordial
22.5ml of lemon juice
Step 1Shake the gin, lime cordial and lemon juice with ice.
Step 2Fine strain into a chilled glass and serve.
45ml of Chapel Down Bacchus Gin,
Chapel Down Brut NV
15ml of lemon juice,
7.5ml of sugar syrup,
Fresh lemon zest, to garnish
Step 1Fill a cocktail shaker with ice, and pour in the lemon juice, sugar syrup and gin.
Step 2Shake well, then strain into a sparkling wine flute. Top with the brut.
Step 3Leave to settle then fill up with more sparkling wine. Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest.
40ml of rhubarb gin
20ml of sugar syrup
25ml of lemon juice
Step 1Get your glass. We recommend an elegant long glass like a 'flute' or champagne glass which will help to preserve your prosecco bubbles. You want your glass nice and cold before you start. Pre-chill your glass by putting some ice into it. If you don't have enough ice, run the glass under some cold water and dry it, or find a suitable way to get it nice and cold!
Step 2Get your cocktail shaker. Add 40ml of Roobee rhubarb pink gin. Add 20ml of sugar syrup (you can make your own by adding 2 parts sugar 1 part hot water and let it chill). Now add your fresh lemon juice. Squeeze out half a lemon into a 25ml measure over your shaker.
Step 3Add in lots of ice, then give it all a proper firm shake.
Step 4Freshly ice up your pre-chilled glass. Double-strain your liquid from your cocktail shaker, through a strainer and into your glass. Fill the glass up halfway, then top your glass up with prosecco.
Step 5Get a long peel of lemon and a sprig of fresh mint and delicately place into your glass so it rests on the top.
50ml of Hayman’s Exotic Citrus Gin
10ml of lemon Juice
10ml of grapefruit juice
15ml of 1:1 sugar syrup
5-6 basil or mint leaves (optional)
Step 1Fill a tall glass with ice.
Step 2Pour all liquid ingredients other than the soda wate rinto a tall, chilled tall glass. Add a few mint leaves or basil. Top with soda and using a long spoon or utensil, gently stir the ingredients to mix.
Step 3Add more ice if necessary and garnish with a juicy wedge of grapefruit.
25ml of Regal Rogue Wild Rosé vermouth
25ml of Malfy gin
25ml of Campari
2 dashes of Fee Brothers rhubarb bitters
An orange, for garnish