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.

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

Ingredients

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

Method

Pour ingredients over ice. Garnish with lemon peel.

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

Ingredients

• 15ml/.5oz Copper Pot 
• 10ml/.33oz Orange liqueur 
• 90ml/3oz champagne*
• Chilled champagne flute
• * Champagne, prosecco, Cava can all be interchangeable. 

Method

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

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.