Remove the top from a strawberry, cut into quarters and muddle in a mixing tin / glass. Add the remaining ingredients; ice, shake and fine strain into a chilled coupe. Garnish with a few quick twists of black peppercorn from a pepper mill, and a few atomizer spritzes of 25 year old Pedro Ximenez sherry vinegar (or other high quality balsamic vinegar).

Shake all ingredients with ice then strain into a frozen coupe glass.

Stir, strain, big rock. Twist & drop in.

Blend high-speed 20 seconds to finely chop pineapple and mint. Serve in a glass vessel to show off the colour, garnished with a spring of fresh mint and maybe a pineapple leaf.

Shake with large ice cubes for at least 20 seconds. Pour entire contents of the shaker, pulp and all, into a mule mug. Garnish with a thin fresh lime wheel dipped in cane sugar. (Or double-strain into a chilled coupe, if you absolutely must — but this drink is meant to last for a while on a hot day, not look pretty.)

Build in Mojito style glass, add crushed ice & swizzle. Add more ice & top with bitters. Garnish with mint sprig.

Stir; strain; up.

Build in a wine glass over ice, serve with straw, garnish lavishly.

Highball glass, add ice, seltzer

Stir and strain over fresh ice in a double Old Fashioned glass.