Thank You For Shaking With Us!


We really hope you had a great time and enjoy using the equipment, techniques and skills to shake up some more cocktails.



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Recreate your favourite cocktails at home. 

The Mary Jane

50ml Aperol /Martini Fiero
25ml Vodka
50ml Orange Juice
12.5ml Lime juice
12.5ml Sugar syrup
Bar spoon marmalade
Egg white

Orange peel. Rosemary.

Start by adding your marmalade, egg white and all other liquid ingredients into the shaker.

Create seal and dry shake (without ice).

Once fully shaken, add ice to the shaker then shake again hard.

Double strain into a large rocks glass, keeping the shaker moving whilst pouring.

Garnish with flamed orange peel and if available a sprig of rosemary.

The Mary Jane

Seasonal Sipper

25ml Vodka
Cherry, Mint or another seasonal syrup
1 Whole lime

Lime Wedge

Start by rolling your lime to release the juice.

Chop your lime into half and then each half into three. Either squeeze each piece and chuck into the glass or simply throw all segments into the glass and crush with a muddler or rolling pin.

Now fill your glass to the brim with ice. Add your syrup followed by your measure of alcohol, we make this drink with Vodka but works great with Tequila too.

Continue to stir the drink until the ice begins to melt, continue to dilute the drink to taste.

Garnish with a lime wedge.

The Mary Jane

The Butterfly Effect

50ml Butterfly Gin
25ml Blood Orange or Peach Syrup
25ml Orange
50ml Soda
1 Lemon

Dried Orange / Dried Lime Wheel / Sliced Lemon

Add the ingredients to the glass one by one to create layers, start with the syrup, then the fresh-squeezed orange juice then the butterfly gin and finally a splash of soda water.

Squeeze the lemon into the drink to balance out the flavours.

Garnish with the dried orange wheel placed onto the cocktail.



Christmas bauble

Peachy Bum 

50ml Amaretto
25ml Cherry or Peach syrup
25ml Peach puree
1 Egg white
½ Lemon

Printed cocktail topper or a cherry.

Add all wet ingredients and “dry shake” without ice.

Shake hard to emulsify egg white.

Add ice and shake hard again.

Strain into a tall glass over ice or into a coupe with no ice.

This cocktail works great with a cocktail topper.





Festive Sour

Santa’s Bean 

50ml Irish Cream Liqueur
25ml Chocolate Syrup
25ml Coffee Syrup
10ml Cream

Coffee Beans and chocolate syrup.

Garnish the glass with some of the chocolate syrup.

Add the irish cream, remainder of the chocolate syrup and coffee syrup to a shaker along with a scoop of ice and shake hard.

Strain into the garnished class and top with a trio of coffee beans.







Christmas cream

Gingers Don’t Tan

50ml London Dry Gin
25ml Raspberry Syrup
25ml Lime Juice
Ginger Beer

Lime Wheel or Raspberries.

Add the gin, raspberry syrup and lime juice to a shaker with ice.

Shake hard to combine.

Strain into a chilled hi-ball filled with cubed ice.

Carefully top up the glass with ginger beer so that the red and white components keep separate.

Garnish with a lime wheel or raspberries.

Stir before consuming







Gingers Don't Tan cocktail

Amour Violet 

25ml Vodka
25ml Lavender Syrup
10ml Lemon Juice
50 – 100ml Lemonade or Tonic
Rose Petals

Rose Petals


Start by filling a large gin balloon or wine glass with crushed ice.

Combine the ingredients over the ice including a few rose petals.

Using a bar spoon, thoroughly mix everything together.

Garnish with extra rose petals.







Amour Violet Sour 

25ml Vodka
25ml Lavender Syrup
10ml Lemon Juice
Egg White
Rose Petals

Rose Petals


Add the egg white, vodka, lavender syrup and lemon juice to a shaker.

Shake hard to emulsify the egg.

Add ice to the shaker and shake hard.

Strain into a chilled coupe glass.

Garnish with dried rose petals.







Pomegranate Margarita


50ml Reposado Tequila
25ml Pomegranate Syrup
1 Whole Lime
12.5ml Triple Sec

Dehydrated Lime

Add all wet ingredients and shake with ice.

Shake hard to combine the flavours.

Dirty pour into a tumbler for the best taste or double strain into a coupe with no ice for a more delicate finish.

Garnish with a dehydrated fruit disk.








Raspberry pear martini

50ml Gin
25ml Raspberry Syrup
20ml Pear Syrup
1 Half of a Lime

Freeze Dried Raspberry

Add all wet ingredients into the shaker.

Shake hard until thoroughly mixed.

Strain into a tall martini glass (preferably).

Garnish with a dehydrated raspberry










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