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

40 ml Diplomático Reserva Exclusiva 20 ml Rittenhouse 30 ml Lapsang vermouth 2 drops TFB Aztec 2 drops saline solution

50 ml Patron Silver 50 ml rosé 20 ml limoensap 15 ml agave siroop 10 ml grenadine garnish 1 slice dragon fruit

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

50 ml Highland park dragon legend 
 10 ml Ancho Reyes verde 20 ml raspberry herb syrup 30 ml lemon juice 30 ml apple ginger kombucha garnish sage, rosemary & raspberry

50 ml Naked Grouse 10 ml Five Spice Syrup Top with Apple Cider garnish Elster apple

  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

40 ml Union 55 rum 20 ml lemon juice 15 ml honey syrup 2 dashes Fee Brothers Celery bitters Top with ISI foam (Apple, Elderflower, Lemon, Egg white) garnish celery leaf Foam recipe: in a ISI cream siphon. Cloudy apple juice 75ml, Lemon juice 15ml, Elderflower cordial 25ml, Egg white 80ml, N2O gas canister x 2.

  Barrel aged cocktail Glass: rocks Garnish: Big ice cube (T&S stamp), edible 4 leaf clover Method: Stir Ingredients: Roe & Co Irish Whiskey Guinness Vermouth Pear Cider Amaro Oolong Tea