These cocktails were provided by our drink expert Carl Brown.

Pear & Raspberry Bottled Punch

300g Raspberry

700g Pears

100g Walnut

12ea Lemon

2ea Anise

4ea Cardamon

800g Sugar

600ml Brandy

700ml Water

1. Into the brandy add the cardamon (crushed), anise, Walnut (de-shelled).

2. Seal and leave for 24hrs

3. In a pan add the pears and raspberries and water.

4. Bring to the boil then simmer mashing the fruit until soft.

5. Strain through a Jam bag/ tea bowl into a jar. Get as much juice as possible.

6. In a bowl Knead the Lemon rinds with the sugar until oiled are extracted then add Lemon Juice.

7. Strain lemon Sherbet into Berry and pear juice.

8. Pour the brandy in

9. Keeps for a year but I’m guessing it won’t last that long.

Apple and Blackberry Spritz

600g Apples

400g Blackberry

100g Hazelnut

2 sticks Cinnamon

4 Cloves

½ tsp Nutmeg

500g Sugar

500ml Water

250ml Vodka

250ml Apple cider vinegar

1. In a pan add the blackberry and apples plus the water, bring to the boil then simmer until all is soft.

2. Strain through a jam cloth to tea bowl

3. Add the sugar and vinegar and stir together.

4. Add the vodka and spices, seal and leave for 24hrs

5. Strain before using.

To serve just pour out 40ml and top with Prosecco

Strawberry and Rhubarb fizz

700g Rhubarb

300g Strawberry

2 Orange rinds

50ml Ginger

50g Juniper

1ea Rosemary

10ml Vanilla extract

400g Sugar

400ml Water

1. In a pan add the rhubarb, strawberry, orange rind, juniper and water. Bring to the boil and then simmer until soft.

2. Strain through a tea towel into a jar.

3. Add the vanilla and ginger juice and sugar and stir

4. Seal and leave for 24hrs

To serve

5. Add 25ml syrup

6. 50ml whisky

7. 10ml lemon juice

8. Either stir and top with soda

9. Or Shake with rosemary and top with soda