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

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.

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 

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.

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

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