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A Decade of Elegance: Ten Celebratory Recipes from over the Years


A Decade of Elegance: Ten Celebratory Recipes from over the Years

Over the past ten years, we've embarked on a tantalising journey through mixology, blending tradition and innovation to craft a collection of cocktail recipes that celebrate the art of mixology. Discover our curation of ten favourite recipes. 

Over the past ten years, we've embarked on a tantalising journey of mixology, blending tradition and innovation to craft an exceptional collection of cocktail recipes. Alongside our cocktails, our meticulously hand crafted crystal glassware has played an indispensable role in elevating the drinking experience, highlighting the intricate details and functional design behind our creations. As we raise a glass to commemorate this extraordinary decade, we invite you to join us in a toast to our milestones. From classic libations to daring innovations, these ten cocktail recipes are testament to the evolution of our craft and the boundless creativity we've had the pleasure of experiencing over the last decade.


Bye Bye Paris, by @pierreboschet




  • 25ml Cognac⁠⁠
  • 80 ml Sparkling Mead made with Lavender Honey⁠⁠
  • 20ml Verjus
  • ⁠15ml Honey Syrup⁠⁠

GARNISH - A delicious whipped cream of goats cheese, honey, and roasted rye bread infused whole milk.

METHOD - Shake all with ice except the sparkling mead. ⁠⁠Pour over clear ice and top with sparkling mead. ⁠⁠

GLASS - Classic Highball


Strawberry & Lime Pisco Sour, by @zestestudio



  • Handful of Strawberries ⁠
  • Juice of 1 Lime⁠
  • 1 Egg White⁠
  • 60ml Pisco⁠
  • 30ml Sugar Syrup⁠

GARNISH - Sliced Strawberry and Lime⁠

METHOD - Blend the strawberries and strain the strawberry juice. ⁠Dry shake all the ingredients vigorously, and then shake over ice. Strain the mixture into a Prism Highball and garnish. ⁠

GLASS - Prism Highball⁠

Peach & Yuzu, by @maickcoolen




  • 60ml Peach infused Pisco
  • 20ml Peach & Yuzu syrup
  • Topped with Soda Water

GARNISH - Peach Slice

METHOD - Stir Over Ice

GLASS - Diamond Highball


Bourbon Goodness, by




  • 45 ml Four Roses Bourbon
  • 25 ml Altos Reposado Tequila
  • 15 ml Sherry (Pedro Ximenez)
  • 2-3 Dashes Angostura Bitters

GARNISH - Express with Orange Zest

METHOD - Stir over Ice and Strain 

GLASS - Prism Goblet


Dante's Fires, by @speakeasieruk



• @realabsinthe Flamed Rinse
• 60ml Black Pepper Linie Aquavit
• 22.5ml Lemon Juice
• 15ml Orgeat
• Handful Muddled Blueberries
• @bettersbitters Foaming Bitters

METHOD - Shake over Ice and Double Strain

GLASS - Classic Coupe

NOTES - Anyone who enjoys a Clover Club, but wants a bit more complexity, give this a go!


Alta Moda, by @thewhiskeymcgee




  • 30 ml Wilderness Trail Rye
  • 45 ml Mulassano Sweet Vermouth
  • 22.5 ml Mulassano Bitter
  • 1 dash Scrappy’s Orange bitters
  • 1 dash Scrappy’s Chocolate bitters

GARNISH - Orange Wheel 

METHOD - Shake Over Ice

GLASS - Star Cut Rocks Glass

NOTES - The rich spice of @wildernesstraildistillery rye is perfect in this improved Boulevardier recipe, paired with the intense botanical bitterness of @bordiga1888 Mulassano Bitter and balanced with the chocolatey nature of Mulassano Rosso Vermouth.


North Sea Oil, by @lrobitschek




  • 45 ml Aquavit
  • 22.5 ml Aperitif wine, such as Cocchi Americano
  • 15 ml Islay whisky
  • 7.5 ml Triple sec

GARNISH - Grapefruit Peel

METHOD - Stir in a Diamond mixing glass, strain over ice and garnish with an expressed grapefruit peel.

GLASS - Diamond Single Old Fashioned

NOTES - This cocktail was originally created by the Nomad Hotel and featured in the Nomad Cocktail book.


Spiced Pear, by @evekalinik 




GARNISH - Dried or fresh slice of pear and Star Anise

METHOD - Place the NLL and gimber into a glass and give it a good stir. Add ice to the glass and top with the tonic.

GLASS - Fluted Double Old Fashioned


Bitter Italian, by @theeducatedbarfly




  • 35 ml Amaro CioCiaro
  • 20 ml Aperol
  • 15 ml Maraschino Liqueur
  • 15 ml Lemon Juice

GARNISH - Lemon Twist 

METHOD - Shake. Strain. Garnish.

GLASS - Prism Double Old Fashioned


Bitter Orange Gin Sour, by @servedbysoberon




  • 45ml Gin of your choice
  • 15ml Triple Sec
  • 10ml Red Bitter Aperitivo
  • 10ml Lemon Juice
  • 20ml (Blood) Orange Juice
  • 1 dash Orange Bitters

GARNISH - Garnish with blood orange wedge

METHOD - Shake all with ice and strain

GLASS - Star Cut Martini