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Bonfire Pear Sour

Blended Scotch and pear nectar make an autumn sour, with lemon for freshness and rosemary syrup for an herbal finish. Choose a…

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Virgin Paloma

Pink grapefruit and lime give this alcohol-free Paloma its citrus bite, with agave syrup rounding the edges before a soda finish.

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Division Bell

Mezcal, Aperol and maraschino meet fresh lime in a compact sour with smoky, bittersweet and cherry notes.

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El Diablo

Reposado tequila gives this ginger-beer highball a rounded agave base, while cassis brings dark berry depth and lime keeps the finish bright.

Palermo Blood Orange

Gin and Aperol add structure to blood orange and Prosecco, creating a bittersweet sparkling serve.

35 ml London Dry Gin; 50 ml Blood Orange Juice; 20 ml Aperol; 70 ml Prosecco

Orchard Picnic

Apple brandy and peach purée make the base of this orchard highball. Lemon keeps the fruit fresh and ginger ale adds a sweet sparkling…

40 ml Apple Brandy; 30 ml Peach Purée; 20 ml lemon juice; 70 ml Ginger Ale

Garden Gate Gimlet

Gin, fresh lime and basil syrup make a bright herbal Gimlet variation. Shake and strain so the citrus, spirit and syrup combine cleanly.

50 ml London Dry Gin; 25 ml lime juice; 20 ml Basil syrup; 3 leaves Thyme leaves

Country House Cup

Gin, cooled Earl Grey tea and apple juice make an aromatic garden serve with lemon for definition. The tea should be cooled before mixing…

35 ml London Dry Gin; 40 ml Earl Grey Tea; 35 ml Apple Juice; 15 ml lemon juice; 70 ml Ginger Ale

Strawberry Hedgerow

Gin, strawberry and thyme make a fruit-and-herb highball, with lemon adding freshness before the sparkling finish. Mix the purée thoroughly before topping.

40 ml London Dry Gin; 35 ml Strawberry Puree; 20 ml lemon juice; 10 ml Thyme syrup; 70 ml Soda Water

English Summer Rain

Gin, lavender, cucumber and lemon give this garden sour a fresh floral profile. Keep the lavender measured and strain carefully for a clean finish.

40 ml London Dry Gin; 10 ml Lavender syrup; 30 ml Cucumber juice; 20 ml lemon juice; 25 ml Butterfly pea tea

Elderflower Meadow

Elderflower liqueur and green apple juice create a fragrant sparkling serve. The bubbles keep the floral sweetness light, making careful chilling especially important.

25 ml Elderflower Liqueur; 40 ml Apple Juice; 90 ml Prosecco

Chelsea Garden

Gin, rhubarb and grapefruit make an orchard-and-citrus highball, with a sparkling finish to lighten the tart fruit. Use the stated syrup measure so the…

45 ml London Dry Gin; 20 ml Rhubarb syrup; 25 ml Grapefruit Juice; 70 ml Tonic water

October Gold

Apple brandy, honey and lemon make the base of this orchard highball. Ginger beer adds a spicy sparkling finish without hiding the apple.

45 ml Apple Brandy; 15 ml Honey syrup; 20 ml lemon juice; 75 ml Ginger Beer

Chestnut Velvet

Cognac, chestnut syrup and double cream make a short dessert cocktail with a smooth texture and a nutty sweetness. Serve cold in a coupe…

40 ml Cognac; 20 ml Chestnut Syrup; 35 ml Double cream

Toffee Apple Fizz

Vodka and cloudy apple juice make a fruit-led fizz, with salted caramel syrup adding a toffee note and lemon keeping the finish fresh. Mix…

40 ml Vodka; 50 ml Apple Juice; 20 ml lemon juice; 10 ml Salted caramel syrup; 80 ml Ginger Beer

Spiced Orchard 75

Gin, apple and cinnamon form the base of this sparkling orchard serve. Lemon provides the sharp counterpoint before the chilled Prosecco is added gently.

35 ml London Dry Gin; 35 ml Apple Juice; 15 ml lemon juice; 10 ml Cinnamon syrup; 70 ml Prosecco

Fireside Fig

Dark rum and fig syrup create a rich fruit sour, with lemon separating the sweetness from the spirit. A small measure of balsamic vinegar…

50 ml Dark rum; 20 ml Fig syrup; 20 ml lemon juice; 2 ml Balsamic vinegar

Autumn Lantern

Bourbon and pumpkin purée give this autumn sour body, while orange and lemon bring brightness and maple syrup rounds the fruit. Shake thoroughly so…

45 ml Bourbon; 25 ml Pumpkin Puree; 30 ml Orange juice; 15 ml lemon juice; 10 ml Maple syrup

Bonfire Pear Sour

Blended Scotch and pear nectar make an autumn sour, with lemon for freshness and rosemary syrup for an herbal finish. Choose a whisky whose…

45 ml Blended Scotch whisky; 35 ml Pear nectar; 25 ml lemon juice; 10 ml Rosemary syrup

Sunset Credits

Blanco tequila and blood orange make a fruit-forward sour with a clean lime finish and a small measure of agave syrup.

45 ml Blanco tequila; 45 ml Blood Orange Juice; 20 ml lime juice; 10 ml Agave syrup

The Secret Passage

Gin, cucumber and basil syrup make a fresh green sour, with lime bringing definition and a double strain removing fine pulp.

45 ml London Dry Gin; 35 ml Cucumber juice; 20 ml lime juice; 15 ml Basil syrup

Electric Joy

Blanco tequila and passion fruit make a bright tropical highball, with lime, agave syrup and a restrained soda finish.

45 ml Blanco tequila; 35 ml Passion Fruit Puree; 20 ml lime juice; 10 ml Agave syrup; 50 ml Soda Water

Friday Feeling

Raspberry purée and vodka form the base of this sparkling serve, with lemon for brightness and Prosecco added gently at the end.

40 ml Vodka; 25 ml Raspberry purée; 15 ml lemon juice; 70 ml Prosecco

Lisbon Golden Hour

White port and apricot liqueur bring orchard fruit to a tonic serve, with lemon keeping the finish fresh.

60 ml White Port; 15 ml Apricot liqueur; 15 ml lemon juice; 80 ml Tonic water

Havana Last Light

Aged rum and cold-brew coffee create a dark, rounded drink, with coffee liqueur for sweetness and orange bitters for lift.

50 ml Aged Rum; 25 ml Cold Brew Coffee; 15 ml Coffee Liqueur; 2 ml Orange bitters

Kyoto Moonrise

Sake, yuzu and cucumber give this short shaken drink a clean, citrus-led character, with just enough syrup to soften the sharp edges.

60 ml Junmai sake; 20 ml Yuzu juice; 25 ml Cucumber juice; 10 ml Simple Syrup

Amalfi Afterglow

Limoncello and basil give gin a sunny citrus-and-herb direction, finished with soda rather than a heavy sweet mixer.

40 ml London Dry Gin; 20 ml Limoncello; 15 ml lemon juice; 4 leaves Basil Leaves; 75 ml Soda Water

Rosé Vermouth Highball

Rosé vermouth, strawberry and lemon make a fruit-led aperitif highball, with soda added after the still ingredients are mixed.

60 ml Rosé vermouth; 15 ml Strawberry Puree; 10 ml lemon juice; 90 ml Soda Water