COCKTAIL ONE – GENTIAN GREY GOOSE VODKA
Top with Rhubarb Sparkling wine
COCKTAIL TWO – RED CARROT AND ST GERMAIN ELDERFLOWER LIQUEUR
3-4 red carrots
Peal the carrots and add this peal to the St Germain and leave to infuse for a few hours. Once infused, Juice the carrots and add this to 50ml of St Germain and ice, shake and serve over ice.
COCKTAIL THREE - MICHTER'S BOURBON + PEAR
75ml pear cordial
Lots of ice in a glass
Make a simple sugar syrup that you can make at home or buy already made. To make at home add 100g sugar and 50ml of hot water to a pan. Once dissolved add tartaric and citric acid, then infused with the chopped up pear. Boil it all together until the pear starts to break down and infuse in to the syrup. Once cooled filter it to remove any bits and add this to bourbon and ice. Like an old fashioned, stir very well to mix it all together and melt the ice a little.