Ingredients

• 60ml/2oz The Harvest
• 15ml/.5oz lemon juice 
• 10ml/.33oz Sugar syrup*
• 60ml/2oz Earl grey tea (chilled) 
• 20ml/.66oz Orange juice
• * 2 parts caster sugar to 1 part water

Method

Shake with ice & serve in a chilled tea cup. Garnish with dried citrus wheel. 

Ingredients

• 45ml/1.5oz Double Oak
• 30ml/1oz Ruby port
• 1 whole egg
• 10ml/.33oz cinnamon syrup*
• 4 dashes of chocolate bitters
• Syrup - 2 parts sugar to 1 part water, 2 cinnamon quills. Once syrup runs clear, leave cinnamon to infuse as the syrup cools. Remove after 24hours for a rich & fragrant flavour.

Method

Shake hard with ice & strain into a coupe. Grate nutmeg over top. 

Ingredients

• 45ml/1.5oz Double Oak
• 45ml/1.5oz cold brew coffee
• 10ml/.33oz Yellow Chartreuse*
• 4 dashes of chocolate bitters
• * alternatively, Strega, or Benedictine. 

Method

Shake with ice & strain into a chilled coupe glass. Garnish with a Star Anise.

Ingredients

• 45ml/1.5oz The Harvest
• Brown sugar
• 120ml/4oz coffee
• 30ml/1oz Cream

Method

Mix ingredients gently. Top with Cream

Ingredients

• 60ml Red Head
• 1 tsp granulated sugar
• 1-2 dashes angostura bitters

Method

Mix and garnish with orange peel

Ingredients

• 60ml/2oz The Harvest
• 10ml/.33oz fresh lime juice 
• 4 dashes of aromatic bitters
• 30ml/1oz Cloudy apple juice 
• 90ml/3oz Ginger beer
• Crystals of ginger

Method

Stir to incorporate, Shake with ice & strain into a tall glass with ice, Garnish with skewered crystals of ginger.