Ingredients:

• 30ml Don Julio 70 tequila
• 30ml Aecorn Aperitif Dry or Luxardo Bitter Bianco
• 20ml Cocchi Americano
• 10ml Dolin Dry White
• Pink grapefruit zest

Method:

• Add all ingredients into an ice filled stirring glass
• Stir for 20 seconds, strain and serve into a tumbler glass filled with cubed ice
• Garnish with pink grapefruit zest

Recipe by Bar Hacha, London

Ingredients: 

• 35ml Roe & Co Irish whiskey
• 20ml plum liqueur
• 3ml orange bitters
• Soda
• Prosecco
• Mint sprig
• Dried orange ring

Method: 

• Mix the ingredients except the dried orange.
• Pour over ice and stir.
• Charge with soda and prosecco
• Garnish with mint sprig and dried orange ring and mint sprig.

Recipes and pictures courtesy of World Class drinks and Oxo Tower Bar / Ketel One Vodka

Ingredients:

• 20ml Ketel One vodka 
• 40ml elderflower liqueur 
• 40ml apple juice
• 20ml cranberry juice 
• 20ml lemon juice
• 5ml rose syrup
• Edible flower

Method: 

• Mix all the ingredients together, except the flower.
• Shake & strain.
• Garnish with edible flower.

Recipes and pictures courtesy of World Class drinks and Oxo Tower Bar / Ketel One Vodka

Ingredients:

• 40ml Talisker whisky 
• 15ml apple brandy
• 5ml Belsazar dry vermouth
• 40ml apple juice
• 10ml simple syrup
• Top up with Cider Brut
• Cut apple and mint sprig

Method: 

• Mix all the ingredients except for the cut apple and mint sprig.
• Shake & strain over cubed ice.
• Charge with cider brut.
• Garnish with cut apple and mint sprig.

Recipes and pictures courtesy of World Class drinks and Oxo Tower Bar / Ketel One Vodka

Serves 8 from a pitcher with ice.

Ingredients:

• 230ml Compass Box The Peat Monster
• 230ml triple sec – suggest Cointreau
• 230ml red vermouth
• 5ml Angostura bitters

Method:

• Combine all ingredients and leave in a bottle to settle for at least 24 hours.
• Mix a ratio of 1 part Summer Cup to 2-2.5 parts ginger beer 
• Build in a jug or glass filled with fresh, clean ice
• Garnish with multiple citrus wedges and mint sprigs
• How you drink The Peat Monster is up to you. It’s delicious served on the rocks or neat too, its smokiness complementing the fired flavours from a delicious grill.

Recipes and picture courtesy of Pitt Cue and Compass Box.

Ingredients:

• 50ml Ketel One Vodka
• 10ml White Balsamic Vinegar
• Ripe Campari Tomato
• Pinch of Salt & Pepper
• Touch of Sugar
• Garnished with seasoned Cherry Tomato

Method: 

• Muddle the tomato
• add all the ingredients in the shaker
• add ice
• Shake & Double Strain in a Martini Glass

Recipes and pictures courtesy of LPM Mayfair

Ingredients:

• 50ml Zacapa 23 rum
• 20ml Caol Ila 12 whisky
• 20ml agave syrup
• 20ml lime juice
• 2ml Angostura bitters
• Burnt lime wheel

Method: 

• Mix all the ingredients except for the burnt lime wheel.
• Shake & strain over clear ice cube.
• Garnish with a burnt lime wheel.

Recipes and pictures courtesy of World Class drinks and Oxo Tower Bar / Ketel One Vodka

Ingredients:

• 25ml Tanqueray No. TEN gin 
• 25ml Ketel One vodka
• 20ml Kwai Feh lychee
• 40ml fresh grapefruit juice 
• 15ml gomme syrup
• Grapefruit

Method: 

• Mix all the ingredients except for the burnt lime wheel.
• Shake & strain.
• Garnish with grapefruit twist.

Recipes and pictures courtesy of World Class drinks and Oxo Tower Bar / Ketel One Vodka

Ingredients:

• 50ml Ketel One Botanical Cucumber & Mint
• 150ml soda water
• Garnish: sprig of mint

Method:

• Serve Ketel One Botanical Cucumber & Mint with soda water over ice in a wine glass. 
• Garnish with a generous sprig of mint.

Recipes and pictures courtesy of World Class drinks and Oxo Tower Bar / Ketel One Vodka

Ingredients:

• 50ml Ketel One Botanicals Peach & Orange Blossom
• 150ml soda water
• Garnish: wedge of orange

Method:

• Serve Ketel One Botanical Peach & Orange Blossom with soda water over ice in a wine glass. 
• Garnish with a wedge of orange.

Recipes and pictures courtesy of World Class drinks and Oxo Tower Bar / Ketel One Vodka

Ingredients:

• 50ml Ketel One Botanical Grapefruit & Rose
• 150ml soda water
• Garnish: wedge of grapefruit

Method:

• Serve Ketel One Botanical Grapefruit & Rose with soda water over ice in a wine glass. 
• Garnish with wedge of grapefruit. 

Recipes and pictures courtesy of World Class drinks and Oxo Tower Bar / Ketel One Vodka

Ingredients:

• 25ml Remy Martin 1738 
• 25ml Pandan Liqueur 
• 10ml Minus 8 Verjus
• 17.5ml Banana Vinegar

Method:

• Shake all ingredients together 
• Fine strain into a tulip glass 
• Garnish with seasonal dust (optional)

Recipe by Scarfes Bar and picture by Addie Chinn

Ingredients:

• 25ml Olives Leaf Hendrick’s Orbium 
• 10ml Aqua di Cedro Nardini 
• 10ml Noilly Prat Dry
• 2.5ml Suze Saveur d’Autrefois 
• 60ml Gentleman Soda

Method:

• Pour all ingredients into a flute 
• Garnish with 3 Kalamata olives

Recipe by Scarfes Bar and picture by Addie Chinn

Ingredients:

• 60ml Reggae Zacapa 
• 20ml Drunk Orgeat 
• 60ml Hemp & Birch milk 
• 2 dashes Angostura Bitter

Method:

• Shake all ingredients together 
• Pour into a highball glass
• Garnish with matcha weed

Recipe by Scarfes Bar and picture by Addie Chinn

Ingredients:

• 45ml Maker’s Mark  
• 20ml Noilly Prat Amber
• BBQ Spices 
• Grilled Corn
• Kola 
• Marshmallow 
• Earl Grey Tea

Method:

• Combine all ingredients together 
• Let rest over night
• Coffee filter strain
• Serve over ice block into a goblet glass

Recipe by Scarfes Bar and picture by Addie Chinn

Ingredients:

• 55ml Rastafarians Vermouth 
• 120ml Lucky Saint

Method:

• Pour all ingredients into a bellini glass

Recipe by Scarfes Bar and picture by Addie Chinn

Ingredients:

• 40ml Grey Goose 
• 15ml Grand Marnier 
• 35ml Coconut Water 
• White Chocolate
• Frosties

Method:

• Let rest over night
• Coffee filter strain
• Serve over ice block into a bellini glass 
• Garnish with French toasted brioche

Recipe by Scarfes Bar and picture by Addie Chinn

Ingredients:

• 35ml Chivas Mizunara 
• 15ml Nutella Liqueur 
• 2.5ml Maple Wood Tonic Wine 
• 45ml Sassy Small Batch Cider

Method:

• Combine all ingredients together 
• Serve in a highball with ice blocks 
• Garnish with a small golden apple

Recipe by Scarfes Bar and picture by Addie Chinn

Ingredients:

• 50ml Macallan 12 
• 10ml Coffee & Lemon Sepia 
• 20ml Persian Dates Wine 
• 2 dashes Brazilian Bitter

Method:

• Stir all ingredients together 
• Serve into nick & nora glass

Recipe by Scarfes Bar and picture by Addie Chinn

Ingredients:

• 35ml Avion Tequila
• 20ml Hysterie Liqueur
• Passion Fruit
• Curry Leaf
• Tumeric Powder 
• 15ml White Peony Tea
• 30ml Perrier-Jouët Grand Brut

Method:

• Combine all ingredients together 
• Let rest over night
• Strain the coffee
• Serve over an ice block into a martini glass 
• Top up with Perrier-Jouët Champagne

Recipe by Scarfes Bar and picture by Addie Chinn

Ingredients:

• 30ml Glenfiddich 15yo 
• 10ml Cynar
• 45ml Watermelon & Blueberry 
• 10ml High Proof Carrot 
• 2.5ml Lemon Juice

Method:

• Shake all ingredients together
• Fine strain into a goblet glass on ice block 
• Garnish with 3 purple carrot slices

Recipe by Scarfes Bar and picture by Addie Chinn

Ingredients:

• 25ml Dingle Original Gin/Dingle Vodka
• 15ml Crème de Menthe
• 10ml Crème de Cacao Brun
• 10ml Crème de Cacao blanc
• 50ml Single Cream
• 5ml Vanilla Syrup
• Ice
• Mint leaves to garnish

Method:

• Shake all ingredients vigorously to chill and dilute.
• Fine strain and serve straight up
• Garnish with single mint leaf
• For a lighter version, or for those lactose intolerant, soya/almond milk can be used to substitute the single cream

Recipe and picture by Dingle Distillery

Ingredients:

• 350ml Dingle Gin
• 1 cup Rose Petals
• 75ml Orange Blossom Water
• 20ml Violet Essence
• 1 Vanilla Pod

Method:

• Add all the ingredients to a sealable container and allow the gin to infuse for 24-48 hours.
• Strain out the solids and petals and either serve immediately or decant into miniature bottles.
• Perfect as a champagne topper with a splash of strawberry liqueur to sweeten, or serve with soda water for a refreshing floral cocktail. 

Recipe and picture by Dingle Distillery

Ingredients: 

• 50ml Patrón Silver tequila 120ml Watermelon juice 15ml Fresh lime juice 25ml Simple syrup
• Pinch of salt
• Slice of watermelon for garnish

Method:

• Slice off a bit of watermelon flesh and put it into a blender to puree lightly, enough to liquefy the mixture.
• Strain through a fine mesh strainer to remove and pulp.
• Combine Patrón Silver, watermelon juice, lime juice, simple syrup and salt and stir to thoroughly combine.
• Serve over cubed ice in a rocks glass and garnish with a wedge of watermelon.

Recipe and photo by Patrón Tequila

Ingredients:

• 35ml Grey Goose
• 15ml St~Germain
• 15ml lemon juice
• 60ml soda water
• Splash of extra virgin olive oil Zest of a lemon

Method:

• Mix all ingredients together in a glass.

Recipe and photo by Grey Goose

Ingredients: 

• 30ml Quick Brown Fox
• Tonic Water

Method: 

• Pour Quick Brown Fox into a highball glass, add ice, top slowly with tonic. 
• Garnish with citrus wedge.

Recipe and picture by Quick Brown Fox.

Ingredients:

• 60ml Bourbon or Rye Whisky
• 30ml Quick Brown Fox
• 2 dashes of bitters

Method: 

• In a mixing glass, stir ingredients down with ice. 
• Strain into a tumbler glass over larger ice cubes. 
• Garnish with a cherry.

Recipe and picture by Quick Brown Fox.

Ingredients:

• 40ml Quick Brown Fox
• 20 ml Fresh Lemon Juice
• 10ml Crème de Mure
• 40ml Ginger Ale
• 7.5ml Orgeat
• 20ml Blended Scotch

Method: 

• Add all ingredients (except ginger ale) to a shaker, fill with ice. 
• Shake hard and double strain into a highball glass. 
• Add Ginger Ale. 
• Garnish with fresh strawberry or lemon zest.

Recipe and picture by Quick Brown Fox.

Ingredients: 

• 30ml Mac.
• 30ml Espresso
• 30ml Vodka
• 10ml Sugar Syrup

Method: 

• Shake with ice and strain into a Martini Glass. 
• Garnish with macadamia nuts or coffee beans.

Recipe and picture by MAC. By Brookie’s.

Ingredients:

• 50ml Kavka vodka
• 1 scoop mango sorbet
• 15ml Campari
• 5ml lemon juice

Method:

Shake the ingredients together, strain into a Nick&Nora glass over ice and garnish with an orange or lemon peel.

Picture and recipe by Kavka Vodka.

Ingredients:

• 60ml Cocchi Rosa
• 100ml Premium tonic water
• Fresh strawberries and basil for garnish

Method: 

• Pour the Cocchi Rosa into a wine glass filled with cubed ice. 
• Top up with the tonic water and stir. 
• Finish with freshly sliced strawberries and basil leaves for a stunning, all natural bittersweet aperitivo with flavours of wild rose and summer berries.

Picture and recipe by Cocchi Rosa.

Ingredients:

• 50ml Plantation Stiggins’ Fancy Pineapple rum
• 25ml lime juice
• 25ml sugar syrup

Method:

• Shake the ingredients together and serve over ice for a delicious, summery pineapple bouquet.

Picture and recipe by Plantation.

Ingredients:

• Ramsbury Gin 50ml
• Pressed Tomato Juice 120ml
• Lemon Juice 15ml
• Coral HOT Sauce
• Celery leaf
• Roasted Baby corn
• Big Boy tomato

Method:

• Fill glass with ice
• Build all ingredients over ice
• Garnish

Picture and recipe by Ramsbury.

Ingredients:

• 50ml Ramsbury Vodka
• 10ml briottet apple liquor
• 10ml briottet basil liquor
• 5ml Supasawa
• Top with tonic water
• Strawberry 
• Basil leaf

Method:

• Fill a wine glass with ice
• Build all ingredients over ice
• Garnish

Picture and recipe by Ramsbury.

Ingredients:

• 20 ml Don Papa Rum
• 5 ml Lime Juice
• 50 ml Ginger Beer
• 1 Dash Angostura Bitters
• Ice

Method:

• Serve over ice in an Old Fashioned glass.
• Garnish with mint leaves.

Picture and recipe by Don Papa. 

Ingredients:

• 30ml Don Papa Rum
• 10 ml White Vermouth
• 20 ml Aperol
• Ice

Method: 

• Stir over ice into a High Ball glass.
• Garnish with a sprig of rosemary and slice of blood orange.

Picture and recipe by Don Papa.