Champagne Julep

5 Mint Sprigs
1 Tablespoon of Sugar Syrup
1 Dash of Lime Juice
Champagne
Mint Sprig (for Garnish)

Muddle the sprigs, syrup and juice in a highball glass. Add crushes ice, top up the glass with the champagne and gently stir. Add garnish.

Rossini

1 Tablespoon of Raspberry Purée
1 Teaspoon of Chambord
2 Dashes of Orange Bitters
Champagne

Build the ingredients into a champagne flute, topping up the glass with champagne.

Bellini

Half A Skinned Peach
15ml Crème de Pêche
1 Dash of Peach Bitters
Champagne
Peach Ball (for Garnish)

Purée the peach in a blender and add it to a champagne flute. Pour in the crème de pêche and bitters, gently top up the glass with the champagne while stirring carefully and continuously. Add garnish.

Ginger Champagne

2 Thin Ginger Slices
30ml Vodka
Champagne

Press the ginger in a shaker with a muddler, then shake it with the vodka and strain into a champagne flute. Top up the glass with champagne.

New Orleans Sazarac

30ml Pernod
1 Sugar Cube
Dashes of Angostura Bitters
60ml Bourbon

Rinse an old fashioned glass with the Pernod, discard it, then add the sugar, saturate it with the bitters, add ice and top up the glass with the bourbon.

Pink Gin

2 Dashes of Angostura Bitters
60ml Gin

Rinse a cocktail glass with the bitters and add the gin.

Hibiscus

30ml Vodka
60ml Hibiscus Cordial
1 Dash of Lime Juice
1 Dash of Framboise Liqueur
Hibiscus Flower (for Garnish)

Shake and strain ingredients into a cocktail glass. Add garnish.