Serve:
Combine ingredients into a cocktail shaker, add ice, and shake. Double strain into a chilled coupe glass and garnish with a sprig of rosemary.

Spirited Option:
Replace 1.5oz Rasasvada Rose Bergamot with 1oz Tequila and 1oz Rasasvada Rose Bergamot.

Serve:
Combine ingredients into a mixing glass. Add ice and stir until the outside of the mixing glass is very cold. Strain into a chilled martini glass.

SERVE:

In a mixing glass, add ice, Rasasvada Rose Bergamot, yuzu juice, rhodiola, and St. John’s wort. Stir until mildly chilled, and strain into a flute.
Top with sparkling water.

Serve:
For fluffy grapefruit juice, juice grapefruits with a high speed radial juicer. Spinning the juice in a blender can also create fluff. Combine ingredients into a Collins with ice. Gently Stir. Garnish with Maldon salt and a grapefruit wedge.

Spirited Option:
Add 1oz Spirit of your choice.

SERVE:

In a double rocks glass, add ice and all ingredients. Stir until combined.

GOOSEBERRY EXTRACTION:

In a small saucepan, add 55g of dried gooseberries to 800ml of filtered water. Slowly simmer for 20-25 min or until the color is out of the gooseberry. Double strain into a storage vessel
and allow to cool.

PASSIONFRUIT CONCENTRATE:

In a large mixing bowl, add 20g of passionfruit powder and 200ml of filtered water. Mix until well incorporated. Set aside in a storage vessel and seal.

GOOSEBERRY / PASSION FRUIT EXTRACTION:

In a bar bottle, add 100ml of gooseberry extraction to 200ml of passionfruit concentrate. Place in a large storage vessel and seal. Can keep for two days. Makes 6-7 cocktails.

SERVE:

In a mixing glass, add all ingredients with ice. Stir gently for 25 seconds or until chilled. Strain into a double rocks glass with fresh ice. Garnish with a fresh orange twist.

SERVE:

In a mixing glass, add all ingredients with ice. Stir gently for 25 seconds or until chilled. Strain into a double rocks glass with fresh ice. Garnish with a fresh orange twist.

SERVE:

In a Collins glass, add ice and pour Rasasvada Rose Bergamot on top. Add fresh pineapple juice, fill with sparkling water, and finish with three drops of echinacea.

Serve:

Combine ingredients (except tonic water) into a cocktail shaker. Add ice and quickly shake. Double strain cocktail into a wine glass. Add ice and top with elderflower tonic water. Garnish with rose petals and enjoy.

Serve:

In a cocktail shaker, combine all ingredients, add pebble ice. Shake hard for 10 seconds. Pour all ingredients including ice into a stemmed cocktail glass. Top with additional ice to fill to top of glass and garnish generously.

Spirited Option:

Add 1.5oz Oloroso Sherry

SERVE:

In a Collins glass, add ice and pour Rasasvada Rose Bergamot on top. Fill with sparkling water and garnish with a large manicured orange twist.

Serve:
Add all ingredients to a shaker with ice and then shake for 15 seconds. Strain into rocks glass with ice. 

Spirited Option:
Replace 0.75oz Rasasvada Rose Bergamot with 0.75oz tequila or 0.75oz mezcal.

SERVE:

In a cocktail shaker, combine all ingredients with ice. Shake hard for 25 seconds and double strain into a chilled coupe glass. Garnish with a manicured lime twist.

Serve:
Add ice to a Collins glass, combine all ingredients then top with Fever Tree Indian Tonic Water. Garnish with a lime wheel.

Spirited Option:
Replace 1.75oz Rasasvada Rose Bergamot with 1oz Gin and 0.75oz Rasasvada Rose Bergamot.

Serve:

Combine ingredients into glass. Add ice and garnish with celery.