45 ml Monkey 47 gin 30 ml lemon juice 15 ml sugar syrup 10 ml float crème de mûre garnish short straw, blackcurrant

30 ml Deaths Door gin 20 ml blood orange juice 5 ml Deaths Door Wondermint 15 ml Yellow Chartreuse 3 drops Hellfire Bitters 5 ml East Imperial Thai Ginger Ale garnish 2 red chili peppers ’

50 ml Gin Mare 30 ml Hierbas de las Dunas 20 ml lemon juice 15 ml sea salt syrup 1 dash lavender bitters 50 ml cava garnish lemon peel & edible flower

50ml Hendrick’s Gin 10ml Lemon & Dill Cordial 2 dashes Mint Bitters garnish: Big cube of cucumber juice ice

60 ml By the Dutch gin (infused met Nederland’s Camille)
 25 ml Sap van Blauwe Bes 15 ml Suikersiroop 2 Dashes By The Dutch Ginger Bitters. 1 Eiwit garnish
 Camille Bloem

  Glass: Excalibur Stone  Garnish: Sword and Straw 40 ml Porter’s Gin   30 ml Fresh lemon juice 30 ml Earl grey Kombucha 20 ml Manzanilla sherry  10 ml St Germain liqueur 10 ml Rhubarb Cordial

50 ml Copperhead Gin 10 ml Bols Creme de Cassis 20 ml lemon juice 10 ml Sugar syrup 30 gr Movenpick Black Currant sorbet garnish blueberries, blackberries & sprig of mint

45 ml The Botanist gin 20 ml Luxardo cherry liquor 
 20 ml Lemon juice 10 ml Beetroot syrup 1 Eggwhite 1 Thyme sprig garnish thyme sprig

45 ml Sir Edmond gin 30 ml lemon juice 30 ml Aperol syrup* 25 ml egg white foam 3 slices caramelised red chili pepper garnish caramelised red chili pepper * Aperol syrup: 500 ml frsh OJ, 250 ml Aperol, 50 gr sugar. Bring all to boil on a low heat for 15 to 20 mn