We’re overwhelmed with all of these amazing brands we work with and what each bring to the table. We’re here to give you the list of our favourite cocktails we have to offer and how to bring them to life. Bookmark this page and your weekend’s sorted for all four seasons.
Select a brand and start exploring!
60ml Abelha Organic Cachaca 3yr Gold
10ml Lemongrass Syrup
10ml Bitter Truth Golden Falernum
2 Dashes Bitter Truth Lemon bitters
125ml Fentimans Bitter Lemonade
Fill a highball glass 3/4 with ice. Add all the ingredients and gently stir for 10 seconds. Garnish with a lemon twist
50 ml Abelha Organic Cachaça Silver
4 Lime Wedges
2 Teaspoons White Caster Sugar
Muddle the limes and the sugar, add the Abelha Organic Cachaça, and fill with crushed ice. Stir for 10 seconds
50ml Gosling’s Black Seal Rum
Gosling’s Stormy Ginger Beer
Fill a tall glass 3/4 with ice, add ginger beer to 3/4 level. Layer 50ml Gosling’s Black Seal Rum. Garnish with a lime wheel
50ml Goslings Gold Seal Rum
50ml Goslings Stormy Ginger Beer
100ml Lemonade
Fresh Mint
Into a glass filled with ice, pour Gold Seal Rum, lemonade, and ginger beer. Clap 2-4 mint leaves to release flavourful oils, add to other ingredients and stir to combine. Garnish with lemon wheel and additional mint sprig
25ml Goslings Gold Seal Rum
25ml Goslings Black Seal Rum
50ml Orange juice
50ml Pineapple juice
Dash of Grenadine
Dash of The Bitter Truth Old Time Aromatic Bitters
Add all ingredients to a glass with cubed ice and stir (swizzle). Garnish with an orange slice, fresh pineapple, and maraschino cherry on a stick
40 ml Hernö Gin
10ml Maraschino liqueur
5ml Creme de Violette liqueur
15ml lemon juice
Add everything to a shaker and fill with ice. Shake for about 10 seconds and strain into a coupette. Garnish with a lemon zest. This one will be loved by everyone, herbal, fresh and well balanced. Add more of the violette liquer and less Maraschino if you’re a sucker for violette, who isn’t?
30ml Hernö Gin
15ml lemon juice
15ml simple syrup
Champagne to top
Add all the ingredients into a shaker and fill the shaker with ice, shake for about 5 seconds. Strain it into a champagne flute and top with ice cold champagne. Add Hernö Sloe Gin to get an even cooler champagne cocktail.
40ml Hernö Navy Strength Gin
15ml Sweet Vermouth
5ml Maraschino liqueur
2 Dashes Jerry Thomas Bitters
Add all ingredients to a mixing glass, fill it up with ice and stir for about 10 seconds. Strain it into cocktail glass or a coupette. Add orange zest to the glass after everything is poured in.
50ml Hernö Old Tom Gin
30ml Lemon Juice
20ml Simple Syrup
Soda Water
Add the Hernö Old Tom Gin, fresh lemon juice and simple syrup into a highball glass, fill the whole glass with ice, top with soda and give it a nice quick stir, garnish with a lemon wedge and a straw.
Matsui Sakura
Vermouth Dry
Vermouth Red
Angostura Bitters
Pour a few drops of Angostura bitters, 2cl Vermouth dry and 1cl Vermouth red into a glass filled with ice, followed by 5cl Matsui Sakura stir and pour through a cocktail strainer into a martini glass.
Matsui Peated
La Okinawa
Lemon juice
Sugar syrup
Pour 5cl Matsui Peated, 2 cl La Yuzu or La Okinawa, 1cl lemon juice and 1cl sugar syrup into a shaker filled with ice.
50ml Gin Or Vodka
10ml Dry Vermouth
2 Dashes Bitter Truth Olive Bitters
In a mixing glass stir all ingredients for 15 seconds and fine strain into a pre-chilled martini glass.
Garnish with an olive
60ml The Bitter Truth – Pink Gin
10ml Dry Vermouth
Stir ingredients with ice and fine strain into a cocktail glass.
Garnish with an orange twist
50 ml The Bitter Truth E**X**R
5ml fresh Lime Juice
100ml Ginger Ale
Build in long drink glass on ice & stir. Garnish with a twist of orange.
50ml Dry Gin
30ml Lime Cordial
10ml The Bitter Truth Violet Liqueur
Shake with ice & strain into a rock glass with ice.
Garnish with a lime wedge
Combine ice and tequila. Top with ginger beer, then slowly pour in British Cassis (it will settle to the bottom). Squeeze lime over, then drop wedge into drink and serve.
Garnish with a lime wheel and rosemary sprig
Pour over crushed ice and garnish with lemon peel and blackcurrant.