Christmas gin distilled with Christmas puddings forms a base Sour with lemon, honey and Benedictine, garnished with a Sherry custard foam.

Pear cinnamon sour cocktail using fresh pear, lemon, cinnamon syrup, sheep’s whey vodka, garnished with pear and a flamed cinnamon stick.

Mini pomegranate and rose daisy with homemade grenadine and rose honey syrup, dry gin, citrus, strawberry and rose fairy floss

Strawberry sour using a strawberry shrub syrup with pink pepper, non-alcoholic distilled spirit for a mocktail and gin for a cocktail.

Corpse Reviver No. 2 twist using lychee shrub syrup, Lillet Rose, Lychee Liqueur, Dry Gin, Ginger Liqueur, fresh lychee garnish.

Pickle twist on vintage Dry Martini using fermented watermelon radishes and brine, dry gin, dry vermouth, bitters, radish pickle garnish.

Honey syrup infused with lemon myrtle leaves to add intense lemon flavour and aroma to cocktails.

Fennel twist on silver sour: fennel flower honey, fennel shrub, fennel infused gin, egg white, fennel pollen and fennel flower garnish.

Fancy silver sour using Australian Daalgaal or Illawarra plum gin, and Ooray or Davidson’s plum meringue and freeze dried plum powder.

Australian finger lime twist on vintage Silver Sour cocktail with honey, lime, finger lime, gin, macadamia liqueur, bitters, egg white.

Shiitake saffron infused Scotch Whiskey, demerara sugar, hot water, garnished with whiskey infused and dehydrated shiitake.