Ingredients

• 60ml/2oz Red Head
• 30ml/1oz Tawny Port
• 10ml/.33oz demerara syrup*
• 4 dashes of citrus bitters
• 2 parts demerara to one part water

Method

Stir over ice & serve in an old fashioned glass over block ice. Express orange oils over top & discard.

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

• 30ml/1oz Copper Pot
• 20ml/.66oz light rum
• 20ml/.66oz simple syrup
• 30ml/1oz lemon juice

Method

Shake with ice & and strain into cocktail glass

Ingredients

• 30ml/1oz Copper pot
• 30ml/1oz Aged gold rum
• 20ml/.66oz passionfruit syrup
• 30ml/1oz fresh lime juice
• 2 dashes of absinth
• 2 dashes of aromatic bitters

Method

Swizzle with crushed ice and garnish with spent lime shell & flamed cinnamon.

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 Double Oak
• 10 mint leaves
• 15ml/.5oz sugar syrup
• Ice. Cubed and crushed

Method

Muddle together in glass, Garnish with mint sprig

Ingredients

• 45ml/1.5oz Copper Pot
• 20ml/.66oz Aged gold rum
• 10ml/.33oz Amaro (of choice) 
• 20ml/.66oz fresh lime juice

Method

Cover in crushed ice, swizzle (churn) to both chill & dilute. Cap with crushed ice, Spent lime shell, mint sprig & seasonal berries to garnish.

Ingredients

• 30ml/1oz Copper Pot
• 15ml/.5oz orange liqueur
• 15ml/.5oz fresh lemon juice 
• 1tsp caster sugar
• Ginger Ale

Method

Stir to incorporate Whiskey, liqueur lemon juice and sugar, add ice  Top with Ginger ale.  Garnish with a lemon wedge.

Ingredients

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

Method

Mix and garnish with orange peel

Ingredients

• 15ml/.5oz Copper Pot 
• 10ml/.33oz Orange liqueur 
• 90ml/3oz champagne
• Chilled champagne flute

Method

Gently mix whiskey and liqueur in glass. Top with champagne. Express lemon peel over top & twist to garnish.

Ingredients

• 45ml/1.5oz Copper Pot
• 10ml/.33oz lime juice 
• 1tsp of caster sugar
• 90ml/3oz cranberry juice

Method

Stir to incorporate  Add ice & gently stir. Garnish with seasonal berries

Ingredients

• 30ml/1oz Copper Pot
• 20ml/.66oz sweet vermouth
• 15ml/.5oz cherry liqueur
• 20ml/.66oz fresh orange juice

Method

Shake with ice, strain into cocktail glass garnish with orange peel