Ingredients

• 60ml cold brew coffee

• 20ml sweet vermouth

• 20ml Scotch whisky

• 7.5ml honey syrup (3 parts honey: 1 part water)

• 2.5ml Bénédictine

• Float of salted cream (for 1000g of double cream, mix 1g of sea salt)

• 1 cardamom, grated

Method

Pour all the ingredients into an Irish coffee glass or your favourite cocktail glass, and add the cream on top, then garnish with the grated cardamom.

Ingredients

• 50ml koseret vodka (see recipe below)

• 100ml olive oil vodka (see recipe below)

• 10ml Picpoul de pinet

• 1ml sugar syrup

• 1g fleur de sel

Koseret vodka

• 2.5g rare koseret tea

• 50ml vodka

Infuse at room temperature for 30 minutes.

Olive oil vodka

• 20ml olive oil

• 100ml vodka

Mix together, freeze and strain when the olive oil has solidified (around 2 hours).

Method

Add all ingredients to a cocktail glass with ice and stir thoroughly. Strain into a chilled coupe glass and garnish with three olives on a cocktail stick.

Ingredients

• 40ml gin (better a floral gin, light in juniper)

• 25ml Cocchi Storico vermouth

• 25ml fig-infused Campari

Method

Chill and dilute, then serve over an ice cube. Garnish with a coin cutout from a fig leaf. For the fig-leaf Campari, infuse a bottle of Campari for 2 days with 5-6 fig leaves.

Ingredients

• 0.1g sea salt

• 25ml chilled mineral water

• 10ml Noilly Prat dry vermouth

• 20ml Aalborg dill akvavit

• 50ml Luksusowa vodka (or another potato vodka)

Method

Scale the recipe as required and bottle. Place the bottle in the freezer for 2-3 hours before serving. Serve in small martini glass (approx. 4-5.5oz). Garnish with a sprig of fresh dill or a few drops of dill oil.

Ingredients

• 50ml Adelphi private stock

• 35ml Port of Leith oloroso sherry

• 4 dashes Angostura bitters

Method

Combine the ingredients in a shaker over ice and stir. Serve in a chilled Nick & Nora glass. Garnish with an orange twist.