6 cl Shanky’s Whip
3 cl vodka
3 cl espresso coffee
3 coffee beans

Fill a shaker with ice, add the Shanky’s Whip, the vodka and the espresso. Shake vigorously until the mixture is well chilled and smooth. Strain into a pre-chilled martini glass and garnish with three coffee beans.

How do you do it?

Place all the ingredients inside an ice-filled shaker, shake vigorously for a few seconds, sing and serve in a cocktail bowl. Garnish with a mint leaf.

• 4 cl Froggy B Vodka
• 2.5 cl Giffard Liquor Menthe Pastille
• 2.5 cl White Cocoa Cream

Place all the ingredients inside a shaker with ice, shake vigorously for a few seconds, sing and serve. Complete with the soda and add a slice of lemon.

• 30 ml Citadelle Gin
• 20 ml Giffard Base Concentrated Black Tea
• 15 ml Giffard Vigne Fruit Cream Pêche
• 20 ml Lemon juice
• Fever-Tree Soda Water

While there is an amazing ed gin variety, embellishments, and glass options available, this is our ultimate recipe for the perfect G&T.

The Spaniards use a cup of the pantry to serve gin-tonic – it’s a large balloon glass that allows the wonderful aromas of the drinks’ vegetables to be released, adding an extra level of flavor. At home, a large glass of wine is a perfectly good substitute. Add the ice first; ideally, they are large, transparent cubes and you should eat them in abundance – the more ice, the slower they will melt and dilute your drink.

How do you do it?

Pour over a measure of gin followed by three times more of premium Indian Tonic Water. As lemon is a sweet citrus fruit, it works great with a typical gin tonic. Here we look for the peel oils instead of the fruit juice, then peel a strip from the outside, turn it over the glass to sprinkle the oil in the drink, and then put it in the glass. Drink from the glass instead of with a cannon to ensure you get the full flavor experience.

• 150ml of Fever-Tree Premium Indian Tonic Water
• 50ml of a classic London Dry gin
• Plenty of fresh ice
• A twist of lime peel

4.5 cl Shanky’s Whip
1 cup of freshly brewed hot coffee
1–2 teaspoons of brown sugar (adjust to taste)
Fresh whipped cream
A pinch of cocoa powder or grated chocolate (optional, for garnish)

Fill a coffee mug with Shanky’s Whip, add brown sugar to taste, pour in the freshly brewed hot coffee and gently stir to combine. Carefully float a layer of whipped cream on top and, if desired, dust with a little cocoa powder or grated chocolate.

Are you in the American South or in the middle of Rye Fields? It doesn’t matter. A Mint Julep could be the cause of it all.

• 4 cl Rye whisky
• 2 cl Cane Sugar Syrup from Giffard Liqueurs and Syrups
• A lot of fresh mint leaves
• Crushed Ice

Place the mint leaves in one hand and gently tap them with the other hand to release the aromatics. Then put the mint, the syrup, and rye whisky in a tall glass. Fill it with crushed ice and stir really well. You can garnish it with fresh mint and enjoy!

How do you do it?

Place all the ingredients directly in an old-fashioned glass filled with ice cubes, mix for a few seconds with a bar spoon and garnish with an orange peel.

• 3 cl Plantation Pineapple
• 3 cl Campari
• 3 cl Sweet Vermute

35 ml FUNKIN Raspberry Purée
15 ml Cointreau
Tsarine Premium Brut

Pour the raspberry purée and the Cointreau into a cocktail glass, top up with Tsarine Premium Brut and garnish with mint and rose petals.

How to make it?

Fill a large wine glass or a highball with plenty of large, fresh ice cubes. Pour over a measure of your favourite vodka then top up with chilled Fever-Tree Mediterranean Tonic Water and garnish with a sprig of lemon thyme or a curl of lemon peel.

• 150ml of Fever-Tree Mediterranean Tonic Water
• 50ml of premium Titos
• Plenty of fresh ice
• Lemon thyme or a twist of lemon peel