Dandelion Mojito


Makes 1 bottle

1 bottle white or gold rum

1 bunch mint

75g (21/2oz) demerara (light brown cane) sugar

2 tbsp dandelion flowers

Half a lime, to serve

Soda, to top

Mint, to garnish


In a jug, infuse the rum with a washed bunch of mint (cut the lower woody stems away, then add to jug, leaves down), sugar and dandelion flowers.

Leave for 3 hours. Ensure the sugar is dissolved, then strain and bottle.

To serve, add 2 shots (50ml/2oz) to a glass filled with ice, squeeze in 2 wedges of lime, top with soda and garnish with a sprig of mint.



2 Starkrimson or Seckel pears (redskinned, crisp and floral varieties)

100g (31/2oz) pearl barley

1 shot (25ml/1oz) Seedlip Garden

1 tsp ling honey

Soda, to top


Pearl barley water (makes enough for 10 or so serves): Slice 300g (10.oz) of the pear then add to a large pot with 700ml (1. pints) water and the pearl barley. Bring to the boil and simmer for 20 minutes. Allow to cool, then press through a sieve.

To serve, add to a shaker the Seedlip Garden, 1 shot (25ml/1oz) pearl barley water and the honey. Stir to dissolve the honey, then add ice, short shake and double strain into a flute. Add a slice of pear, then top with chilled soda water.

Bottle Daisy


Makes 1 bottle

100g (31/2oz) sugar

6 cubes fresh or tinned pineapple

Half a vanilla pod

Pinch salt

6 black peppercorns

1 tsp coriander seed

400ml (14oz) citrus vodka

Berries – bowls of strawberries, raspberries, blackberries

Citrus – wedges of lime, lemon, orange, grapefruit

Herbs – bunches of basil, mint, rosemary, thyme

Bitters – dasher bottles of orange bitters, Angostura


Mixers – chilled bottles of soda, ginger ale, ginger beer, fresh lemonade


Vanilla pineapple sizzurp:

Heat a pan with 120ml (4.8oz) water and bring to the boil. Remove from the heat and immediately add the sugar, pineapple, vanilla – seeds scraped into the pot – salt, peppercorns and coriander seed. Swirl about, allow to infuse as it cools, then strain. In a clean bottle, mix the vodka with cold syrup. Keep cold until ready to use.

To serve, on the table set a big bowl of ice and some small rocks and hi-ball glasses along with the bottle, ingredients and some teaspoons and chopsticks.

Chopsticks are better than spoons for getting in among the ice and giving your drink a stir. Use the basic formula below, but allow people to chop and change according to taste: 2 shots bottle mix 2 squeezes citrus dash bitters + a couple of berries, and mixer. Garnish with (spanked) herb.