Muddle kiwi until smooth. Add white rum and bitters and shake. Strain into highball (dont double strain, you want the seeds for aesthetic appeal and garnish) over crushed ice. Top with a strong and spicy ginger beer and garnish with an orange twist.

Muddle lime and mint in a highball until juicy and aromatic. Add syrup, rum and juice. Stir, add ice and stir some more. Top with soda and give a final stir. Suggested garnishes: Sugar cane stick, mint, candied ginger

(Drink is a work in progress)

Muddle peach slices with the simple syrup. add the gin and liqueur and stir until chilled. Double strain into champagne flute or cocktail glass and top with sparking white wine. Garnish with another peach slice.

Shake, double strain, chilled coupe. Express lemon peel high above the glass, rub the stem and underside of the bowl of the glass, and garnish

Combine all ingredients in shaker tin and dry shake to emulsify egg whites. Add ice and shake for 20 seconds. Fine strain into large coupe.

Shake/Strain/Rocks

Build over crushed ice in a wine glass. Gently stir, top off with crushed ice and garnish with an orange peel

Muddle mint leaves and Domaine de Canton in a mixing glass until well expressed. Add gin and lemon juice. Double strain into a mule mug filled with large ice. Top with ginger beer, garnish with a mint sprig and a lemon slice

Lightly muddle, top with crushed ice, garnish with basil and peach slices.

Shake, strain, up or rocks.