DRINK ONE - Lovers Daiquiri


50ml White Rum (Bacardi Superior, Plantation 3*, Matusalem Platino all work well)

20ml Fresh lime juice

15ml Sugar syrup (made 2:1, sugar:water)

35ml Fresh strawberry juice (made using a centrifugal juicer)

2 Fresh mint leaves

1 dash Orange bitters

Directions: Chilled champagne flute. Shake all well with ice and fine strain into chilled flutes. Garnish with a thin strawberry slice on the rim of the glass.

DRINK TWO - Deliciously Sour (Delicious Sour twist)


40ml Avallen Calvados (a young, bright Calvados)

20ml Crème de Peche (peach liqueur)

25ml Fresh lemon juice (always use freshly squeezed)

10ml Orgeat syrup (almond syrup)

15ml Egg white (use lion brand eggs in UK, washed before cracking)

1 dash Peach bitters

Directions: Chilled martini or coupe glass. Shake all ingredients briefly with ice to chill. Strain cocktail into one half of the shaker, discard the used ice, re-close the shaker and shake again very hard to create a mousse-like consistency. Pour into the chilled glass. Garnish with one spot of angostura bitters, discarded lemon zest and a few toasted almonds on a fine green apple slice.

DRINK THREE - Barbarella (Rhubarb Negroni)


35ml Warner Edwards Rhubarb Gin

25ml Aperol 2

5ml Martini Rubino Vermouth

Directions: Simply stir over loads of ice and garnish with a large pink grapefruit twist in a short glass. An easy way into Negroni-land.