Cocktails

Ingredients 30ml Encanto Pisco 15ml Lillet Rouge 15ml Fresh Lemon Juice Six Barrel Soda Co Lemonade, to top-up (or Lemonade syrup and soda) 30ml Pineapple Sugar Syrup, made with: 1 Pineapple (Peeled and chopped) 150g Piloncillo Sugar (or palm sugar) Method For the Pineapple syrup, macerate pineapple in grated sugar for 24 hours. Blend and strain. In a boston shaker, add the Pisco, pineapple syrup, Lillet Rouge and lemon juice. Add 2/3 ice and shake hard. Strain into a stemless wineglass over ice. Top up glass with Six Barrel Soda Lemonade and garnish with a pineapple wedge.

Ingredients Grapefruit Hops Syrup 30mL Rum 40mL Lime juice fresh 10ml Soda water, or sparkling wine, to top up Squeeze of fresh grapefruit (optional) Grapefruit and/or dried hops garnish (optional) MethodIn a mixing glass, add our Grapefruit Hops syrup and Rum, then top up with either soda water (from your Aarke machine or at-home sparkling water maker, or bottled) or sparkling wine (your choice!). Add ice and shake very well. Garnish with fresh grapefruit slices and dried hops (optional). Enjoy!

Ingredients45ml Blood Orange Gin45ml Classic Tonic Syrup10ml Sugar SyrupSoda WaterGrapefruit twist garnish MethodIn a Boston tin, add gin & syrups. Shake and strain over ice, in a hi-ball glass. Top with soda water, garnish with grapefruit twist.

Ingredients Lime Syrup 30mL Grapefruit Juice Fresh 30mL Rose petals 1T plus a few for garnish Tequila 40mL MethodIn a mixing glass press the rose petals in Lime syrup, add Tequila and grapefruit juice, add ice shake very well and garnish with a grapefruit twist and a sprinkling of rose petals.