20ml Maraschino Cherry Syrup
20ml Peach Liqueur
15ml Agave Syrup
3/4 Ripe Nectarine
(Peach can be used as a variation)
Juice of 1 whole lemon
1 Egg White
Muddle the Nectarine/Peach with the Maraschino Syrup and Agave Syrup.
Add all the remaining ingredients into the Shaker
Add Ice & Shake for 30 Seconds
Strain into a Cocktail Glass
Garnish with a Marischino Cherry “Gobstopper” in the glass
25ml Fresh Lime Juice
20ml Sugar Syrup
2 Brown Sugar Cubes
Flesh from 1 Whole Passion Fruit
Muddle the Brown Sugar, Passion Fruit and Sugar Syrup in a shaker.
Add the Dappa and Limejuice
Add Ice and Shake Passionately for 30 Seconds
Strain into a Cocktail Glass and garnish with Passion Fruit
5ml of *Christmas Syrup
2.5ml Fresh Squeeze of Clementine Juice
Dash of each Fee Bros Orange & Aromatic Bitters
Stir with crystal clear blocks of ice until the right dilution is achieved.
Serve in a small (100ml) bottle with cork, alongside a rocks glass filled with a block of ice.
Garnish with Orange Zest.
2 Cloves, 1 Cinnamon Stick,, Peel of an Orange. Peel of a Clementine,
1Tsp of chopped Raisins, Pinch of Nutmeg, 2 cups of Sugar,
1 cup water.
Dissolve sugar in water over a pan, add all the rest of the ingredients and simmer on a low heat for 10mins. Bring to the boil, take of the heat and leave to infuse for an hour.
Bottle and keep in the fridge
15ml Clementine juice
10ml lemon juice
1 egg white
1 spoon of sweet mincemeat
50ml of DAPPA
Add all ingredients in shaker with ice and shake hard,
strain everything back to your shaker and shake for a second time to break down the proteins in the egg white. Fine strain into a chilled flute. Garnish with 3 orange rinds thinly cut.
10ml *vanilla & raisin syrup
1/4 of cinnamon stick
1 orange zest
1 shot of strong espresso
Muddle the syrup, cinnamon stick and orange zest.
Add espresso and DAPPA
Shake hard with ice then fine strain into a martini glass
Garnish with grated nutmeg.
2 cups of sugar, 1 cup of water, 1/2 vanilla pod,
3 teaspoons of chopped raisins
Add sugar and water in the pan, until almost dissolved, add vanilla pod and raisins to the syrup.
Bring to the boil then, leave to cool for a further hour.
Fine strain and bottle.
4 wedges of clementine
4 wedges of lime
15ml of *cinnamon honey syrup
Muddle the clementine, lime and syrup, add crushed ice.
Pour the DAPPA stir well and top up with more crushed ice.
Garnish with cinnamon shavings.
*Cinnamon Honey Syrup
1 bottle of honey, 1/2 a cup of hot water, 1 cinnamon stick
Add the honey and water in the pan, start stirring, break the cinnamon stick and add it in,
bring to the boil, take off the heat and leave to infuse for an hour.