Ingredients

-50ml Boxer Gin
-3cm cucumber (diced)
-15ml Belvoir elderflower cordial
-5ml fresh lime juice
-Angostura Bitters (dash)
-150ml Fever Tree tonic water
-Garnish, 3-4 basil leaves (no stems)

Directions

Muddle the diced cucumber, the lime juice, the bitters and the elderflower cordial in a glass.
Add the basil leaves and press them gently to release the flavour - slapping the leaves between your two palms will also do the trick.
Add a scoop of ice to the glass, followed by the gin, and shake vigorously for 7-8 seconds.
Strain into a chilled highball glass filled to the brim with ice and top up with the tonic water.
Give the mixture a good stir and garnish with a couple of basil leaves and a slice of cucumber.

Ingredients

-50ml gin (we like Bombay Sapphire for this recipe)
-100ml lemon tonic water (try Fever-Tree)
-10ml orange blossom honey
-Ice
To Garnish :

-Straw
-Long orange peel twist

Directions

Drizzle the honey into the bottom of a tall glass and add the gin.

Stir to mix fully, then add plenty of cubed ice.

Top with the lemon tonic water and stir to combine.

Finish by spritzing the orange peel over the top and sides of the glass. Then, feed the peel into the glass around the ice creating a spiral effect.

Ingredients

-30 mint leaves
-1 shot stem ginger syrup
-1 750ml bottle of light rum
-1L ginger ale
-Juice and pulp of 8 limes

Directions

1-Bruise the mint leaves and put in to a large jug.

2-Mix in the syrup and the lime before adding the rum and ginger ale and serve.

Ingredients

-50ml Don Julio Blanco tequila

-75ml pink grapefruit juice
-10ml fresh lime juice
-1 teaspoon vanilla sugar
-Lime or pink-grapefruit wedge, to garnish

Directions

Add the tequila, juices and sugar to a shaker or jug with ice cubes and shake, or stir, together. Strain into a highball glass filled with ice cubes. Garnish with lime or grapefruit.

Directions

-1 tablespoon flax seed meal or wheat germ
-1 banana
-1/2 cup frozen blueberries
-1 tablespoon peanut butter
-1 teaspoon honey
-1/2 cup plain yogurt
-1 cup milk

Directions

Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.

Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.

Ingredients

- 1 oz. good Gin
- 1 1/2 oz coconut milk, full fat, none of that "low fat" bullcrap
- 1/2 oz Cardamom Syrup
- squeeze of fresh lime
- 3 shakes DRAM Black Bitters
- ground Turmeric root

For the Cardamom Syrup:

- 2 cups sugar
- 2 cups water
- 1/4 cup Cardamom pods
- 2 tsp ground Cardamom

Directions

Combine gin, cardamom syrup, a squeeze of fresh lime and bitters in a cocktail mixing glass. Shake well and vigorously to prevent the coconut milk from curdling, if it does that is quite alright, it won't kill you, it's just the fat congealing because of the alcohol. Strain the mixture into a fresh glass over ice. Dust with a pinch of ground turmeric.

Ingredients

-1.5 oz Yellow Chartreuse
-3 oz organic hot cocoa
-1 cup heavy whipping cream
-1/4 cup sugar
-DRAM Citrus Medica Bitters
-Shaved dark chocolate- the method of shaving doesn't matter, we used the large side of a cheese grater down the side of a dark chocolate bar

Directions

Place a medium sized stainless steel bowl into the freezer for 20 minutes, remove and add the whipping cream plus 2 tablespoons DRAM Citrus Medica Bitters and the 1/4 cup of sugar. Using a hand blender, beat on high until the cream begins to thicken into your desired texture of whipped cream. Cover and place in the fridge.

Add the hot cocoa and Chartreuse to a drinking mug, top with a big dollop of the whipped cream and shaved chocolate.

A robust and sophisticated drink, anytime of the year. This cocktail has a forward Asian pear and gin flavor with a spicy hint of black peppercorn to finish. This is a wonderful way to utilize overly ripe pears in the kitchen, as they muddle well and have a sweetness that works perfectly with the other ingredients. The pear garnish has been soaked in a menagerie of delicious liqueurs and is essential to make this cocktail pop.

Ingredients

- 1 1/2 oz. good Gin
- 1/2 oz DRAM Pine Syrup
- 1 Asian Pear
- black peppercorns
- 3 shakes DRAM Black Bitters

For the soaked Asian Pear Garnish:
- 1 oz Fernet
- 1 oz Black Walnut Liqueur such as Lux Alpina Nocino
- 1 oz DRAM Black Bitters
- sliced Asian pear
20 minutes before making the cocktail, thinly slice half of an Asian Pear. Place the pear slices into a shallow bowl containing all of the ingredients listed above. You can completely submerge the pear, or gradually slide it into the concoction over time to create an Ombré effect. The idea is to have the pear absorb the mixture of bitters and liqueurs. Black walnuts were historically used to dye fabrics, and we've used this idea to create a lovely colored garnish. It's also delicious!

Directions

In a cocktail glass or martini shaker muddle 2 pear wedges per cocktail, along with the black peppercorn until finely mashed. Add ice, gin, Pine syrup and bitters and shake very very well to further pulverize the pear and peppercorn. Using a cocktail strainer, strain the mixture into a chilled martini glass, top with the soaked pear garnish and enjoy!