We’ve pulled together our most popular recipes additions and our editore’s picks, so theree’s sure to be something tempting for you to try
Recipe from Mickey Minthu, mixologist at Bã Restaurant and Lounge, Fairmont The Palm
Break the ginger roughly, and place it at the bottom of a cocktail shaker.
Add the black tea, store-bought cinnamon syrup, store-bought peach purée, orange juice and the lime juice. Fill the shaker with ice and shake well.
Double strain in tall glass with crushed ice and garnish with a cinnamon stick or candied ginger peel.
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