Cocktails

== Cocktail 001 ==

75 ml Premix 25ml pineapple juice 5 ml grenadine (1 big bar spoon)

Shake all ingredients and double strain in to a Nick and Nora glass. Garnish with 2 raspberries in a bamboo stick.

Premix: 200 ml raspberry vodka 150 ml Chambord 350 ml sake

== Cocktail 002 ==

50 ml Premix 10 ml berry syrup 20ml lemon juice top up fever tree tonic

Shake all ingredients and double strain in to an Old Fashioned glass. Garnish with a slice of lemon.

Premix: 400 ml Jinzu Gin 300 ml Yuzu liqueur

== Cocktail 003 ==

30ml Premix 10ml lemon juice 5 ml ginger syrup (1 big bar spoon) top up with champagne

Shake all ingredients and double strain in to a flute glass and top up with champagne. Garnish with a lemon peel.

Premix: 450 ml Midori 250 ml Yuzu liquer

== Cocktail 004 ==

50 ml Premix 25 ml lemon juice 15 ml ginger syrup 4-5 slices of cucumber

Muddle the cucumbers first and after add all ingredients, shake all and double strain in a grey ceramic glass. (2 ice cubes) Garnish with a slice of cucumber.

Premix: 400 ml Kyu Gin 300 ml St Germain

== Cocktail 005 ==

50 ml Premix 25ml lemon juice 15 ml sugar syrup + 1ml foamer

Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in a Nick and Nora glass. Garnish with a discarded lemon zest and edible flowers.

Premix: 250 ml Whitley Neil Quince Gin 250 ml Pear Sake

== Cocktail 006 ==

75 ml premix 25 ml lemon juice 15ml sugar syrup + 1ml foamer

Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in an Old Fashioned glass. Garnish with a discarded lemon twist.

Premix: 30 ml Whiskey 20 ml Prucia Plum Liqueur 20 ml Pedro Ximenez

== Syrup Making Recipes ==

Ginger syrup:

300g of white caster sugar, 200ml ginger beer (1 bottle fever tree ginger beer), 50g chopped ginger, Cook all in a saucepan in low heat for 30 mins. Strain and bottle.

Berry syrup:

500ml cranberry juice, 750g white caster sugar, 1 small punnet of raspberries/strawberries, 25ml orange blossom water. Chop fruits in a half, heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.

Grenadine:

500ml pomegranate juice, 750g white caster sugar, 25ml pomegranate molasses, 25ml orange blossom water. Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.