Cocktails

Take a small pan, add in all ingredients and bring to a simmer on a medium heat. Stir gently to ensure everything is dissolved. Serve in a heatproof glass or cup and garnish grated chocolate.

Simply combine ingredients over plenty of cubed ice. Stir gently and garnish with a thinly sliced apple fan.

Add all ingredients (keeping a sprig of thyme to garnish) in a cocktail shaker with cubed ice and shake until well combined. Double strain into a coupe or martini glass and garnish with leftover fresh thyme.

Take a small pan, add in all ingredients and bring to a simmer on a medium heat. Stir gently to ensure everything is dissolved. Serve in a heatproof glass and garnish with fresh orange.

All of the ingredients into a cocktail shaker with ice and shake well. Double strain into a martini glass or coupe and garnish with a couple of coffee beans.

Add all ingredients except the soda and around 7 mint leaves into a glass half full with cubed ice. Churn with a bar spoon until combined and top with soda. Give a final stir and garnish with a mint sprig.

Measure all ingredients into a mixing glass with cubed ice and stir until well combined. Double strain into a rocks glass over cubed ice and garnish with lemon peel and thyme.

To make the ganache, use a 2:1 ratio of cream to chocolate. Measure 200g of double cream into a pan with vanilla essence and heat until nearly boiling. Pour over broken up chocolate and stir until smooth and leave to cool. To make the cocktail, add all ingredients into a shaker with cubed ice. Shake…

Add all of the ingredients above into a cocktail shaker with cubed ice. Shake until thoroughly combined and double strain into a coupe glass. Garnish with an edible petal and rosemary sprig.

In a wine glass, simply combine all of the ingredients over cubed ice. Top with soda water and garnish with a thinly sliced apple fan.