Ingredients

• 15ml/.5oz Copper Pot 
• 10ml/.33oz Orange liqueur 
• 90ml/3oz champagne
• Chilled champagne flute

Method

Gently mix whiskey and liqueur in glass. Top with champagne. Express lemon peel over top & twist to garnish.

Glass

Champagne Flute

Ingredients

• 60ml/2oz The Harvest
• 10ml/.33oz fresh lime juice 
• 4 dashes of aromatic bitters
• 30ml/1oz Cloudy apple juice 
• 90ml/3oz Ginger beer
• Crystals of ginger

Method

Stir to incorporate, Shake with ice & strain into a tall glass with ice, Garnish with skewered crystals of ginger.

Glass

Highball

Ingredients

• 60ml Red Head
• 1 tsp granulated sugar
• 1-2 dashes angostura bitters

Method

Mix and garnish with orange peel

Glass

Low Tumbler

Ingredients

• 60ml/2oz The Harvest
• 30ml/1oz Raspberry pureé
• 30ml/1oz fresh lemon juice 
• 20ml/. 66oz Egg White*
• * alternative Aquafaba (chickpea water)

Method

Shake with ice & strain into a chilled coupe glass. Garnish with 3 Dried rose buds.

Glass

Coupe

Ingredients

• 45ml/1.5oz The Harvest
• 45ml/1.5oz cranberry juice 
• 45ml/1.5oz pineapple juice
• Lime

Method

Squeeze one lime wedge into glass & discard. Shake all ingredients with ice. Garnish with a lime wedge.

Glass

Highball

Ingredients

• 45ml/1.5oz Copper Pot
• 10ml/.33oz lime juice 
• 1tsp of caster sugar
• 90ml/3oz cranberry juice

Method

Stir to incorporate  Add ice & gently stir. Garnish with seasonal berries

Glass

Highball

Ingredients

• 30ml/1oz Copper Pot
• 20ml/.66oz sweet vermouth
• 15ml/.5oz cherry liqueur
• 20ml/.66oz fresh orange juice

Method

Shake with ice, strain into cocktail glass garnish with orange peel

Glass

Manhattan coupe

Ingredients

• 45ml/1.5oz The Harvest
• 25ml/.75oz sweet vermouth
• 1-2 dashes aromatic bitters

Method

Shake with ice & strain into cocktail glass. Garnish with cherry

Glass

Manhattan Coupe

Ingredients

• 45ml/1.5oz Double Oak
• 10 mint leaves
• 15ml/.5oz sugar syrup
• Ice. Cubed and crushed

Method

Muddle together in glass, Garnish with mint sprig

Glass

Copper Mug / Tumbler

Ingredients

• 45ml/1.5oz The Harvest
• Brown sugar
• 120ml/4oz coffee
• 30ml/1oz Cream

Method

Mix ingredients gently. Top with Cream

Glass

Coffee Glass

Ingredients

• 45ml/1.5oz Double Oak
• 45ml/1.5oz cold brew coffee
• 10ml/.33oz Yellow Chartreuse*
• 4 dashes of chocolate bitters
• * alternatively, Strega, or Benedictine. 

Method

Shake with ice & strain into a chilled coupe glass. Garnish with a Star Anise.

Glass

Coupe

Ingredients

• 30ml/1oz Copper Pot
• 15ml/.5oz orange liqueur
• 15ml/.5oz fresh lemon juice 
• 1tsp caster sugar
• Ginger Ale

Method

Stir to incorporate Whiskey, liqueur lemon juice and sugar, add ice  Top with Ginger ale.  Garnish with a lemon wedge.

Glass

Highball

Ingredients

• 45ml/1.5oz Double Oak
• 30ml/1oz Ruby port
• 1 whole egg
• 10ml/.33oz cinnamon syrup*
• 4 dashes of chocolate bitters
• Syrup - 2 parts sugar to 1 part water, 2 cinnamon quills. Once syrup runs clear, leave cinnamon to infuse as the syrup cools. Remove after 24hours for a rich & fragrant flavour.

Method

Shake hard with ice & strain into a coupe. Grate nutmeg over top. 

Glass

Coupe

Ingredients

• 60ml/2oz The Harvest
• 150ml/5oz Sparkling Water
• 2-3 mint leaves 
• Lemon for garnish

Method

Mix all ingredients in tall glass of ice, Gentle stir to incorporate all ingredients, Garnish with strips of lemon zest spiraled around glass

Glass

Highball

Ingredients

• 60ml/2oz The Harvest
• 30ml/1oz amaretto
• ice

Method

Pour ingredients over ice. Garnish with lemon peel.

Glass

Low Tumbler

Ingredients

• 30ml/1oz Copper Pot
• 20ml/.66oz light rum
• 20ml/.66oz simple syrup
• 30ml/1oz lemon juice

Method

Shake with ice & and strain into cocktail glass

Glass

Coupe

Ingredients

• 30ml/1oz Copper pot
• 30ml/1oz Aged gold rum
• 20ml/.66oz passionfruit syrup
• 30ml/1oz fresh lime juice
• 2 dashes of absinth
• 2 dashes of aromatic bitters

Method

Swizzle with crushed ice and garnish with spent lime shell & flamed cinnamon.

Glass

Coupe

Ingredients

• 45ml/1.5oz The Harvest
• 30ml/1oz lemon juice
• 20ml/.66oz simple syrup
• 10ml/.35oz egg white

Method

Shake well and strain into glass. Garnish with orange slice

Glass

Coupe

Ingredients

• 60ml/2oz The Harvest
• half a lime cut into wedges
• 2oz/.25 cup of diced cucumber
• Mint leaves
• 90ml/3oz lemonade

Method

Gently press down cucumber to extract juice & oil, Clap 6 mint leaves & drop into glass, Add ice, Top with lemonade, Gentle stir to incorporate, Lime wedge & mint sprig for garnish 

Glass

Highball

Ingredients

• 45ml/1.5oz Copper Pot
• 20ml/.66oz Aged gold rum
• 10ml/.33oz Amaro (of choice) 
• 20ml/.66oz fresh lime juice

Method

Cover in crushed ice, swizzle (churn) to both chill & dilute. Cap with crushed ice, Spent lime shell, mint sprig & seasonal berries to garnish.

Glass

Highball

Ingredients

• 60ml/2oz Red Head
• 30ml/1oz Tawny Port
• 10ml/.33oz demerara syrup*
• 4 dashes of citrus bitters
• 2 parts demerara to one part water

Method

Stir over ice & serve in an old fashioned glass over block ice. Express orange oils over top & discard.

Glass

Low Tumbler

Ingredients

• 45ml/1.5oz The Harvest
• 10ml/.33oz Honey syrup (2:1)*
• 15ml/. 5oz fresh lemon juice
• 30ml/1oz pineapple juice
• * 2 parts honey to 1 part water

Method

Shake with ice & strain into a chilled coupe glass. Garnish with Star Anise

Glass

Coupe

Ingredients

• 60ml/2oz The Harvest
• 15ml/.5oz lemon juice 
• 10ml/.33oz Sugar syrup*
• 60ml/2oz Earl grey tea (chilled) 
• 20ml/.66oz Orange juice
• * 2 parts caster sugar to 1 part water

Method

Shake with ice & serve in a chilled tea cup. Garnish with dried citrus wheel. 

Glass

Tea Cup

Ingredients

• 20ml/.66oz seasonal berry syrup*
• 30ml/1oz The Harvest
• 120ml/4oz Champagne**
• *200g Berry (lightly press) 
• 600g caster sugar
• 300ml/10oz water
• Simmer, stir & filter into sterilised bottle.
• ** Champagne, prosecco, Cava can all be interchangeable. 

Method

Stir to incorporate with ice. Strain into chilled champagne flute. Garnish with skewered berries

Glass

Champagne Flute