Shake Cognac, Honey Syrup, and Lemon juice. Double strain into a rocks glass with a large rock of ice. Top with Champagne and garnish with candied ginger on a pick.

Build each ingredient in a shaker (except for bitters and lime peel), add a large ice cube, and shake for 25 seconds. Double strain into chilled coup glass. Twist, drop, and drink!

Shake, strain, up.

Add all the ingredients into mixing glass and fill up with ice. Shake vigorously and strain into an ice filled highball glass. Top up with 40ml Kombucha Cranberry and gently stir. Garnish with sprig of mints, thin slices of ginger and a physalis. Enjoy!

Stir ingredients over ice. Strain into coupe and garnish with edible flowers.

Stir, strain in a double old fashion glass over 1 large ice cube

Add all ingredients to a mixing glass, stir until is cold strain in a rock glass over a king ice cube ,garnish with orange peel

Make an oleo-saccharum: Place the peels of 6 lemons in a glass bowl, add the sugar, muddle, then cover in plastic wrap and let sit somewhere warm for a few hours, or in the refrigerator overnight. When the oleo-saccharum is ready and you're ready to make the punch, juice all the lemons and dissolve the oleo-saccharum into the lemon juice. In a large saucepan, heat the milk until steaming, stirring constantly. Remove from the heat and add the remaining ingredients. Stir vigorously until the milk curdles and the clear liquid separates. Strain through cheesecloth and adjust for strength (with water) or sweetness (with syrup). May be served warm or cold. Grate nutmeg to garnish.

Build, stir, and serve.

Shake without Champagne, add Champagne, fine strain into a coupe, garnish with an edible flower.