50ml Chocolated

75 ml Vodka

1 tbsp Chocolate Syrup

1 Espresso Shot

50ml Sugar Syrup

Coffee Beans 

Cocoa Powder 

Add Chocolated, Vodka, Espresso shot, Chocolate syrup and Sugar syrup into a shaker with ice and shake hard. 

Dip glass into a syrup then dip into the Cocoa Powder to rim the glass. Starin and pour into martini glass. Garnish with Coffee Beans. Serve and enjoy!

*Chocolate syrup
3tsp of cocoa powder, 3tsp of hot water, Sugar to taste
Add together and mix until smooth

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35ml Dappa

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

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Passionately DAPPA

35ml Dappa

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

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Christmas Spirit

50ml Dappa

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.

*Christmas Syrup
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

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Citrus Twist

15ml Clementine Juice

10ml Lemon Juice

10ml Cointreau

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.

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DAPPA Expresso

10ml *Vanilla & Raisin Syrup

1/4 of Cinnamon Stick

1 Orange Zest

1 Shot of Strong Espresso

50ml DAPPA

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.

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Sweet Cinnamon

4 Wedges of Clementine

4 Wedges of Lime

15ml of *Cinnamon Honey Syrup

50ml DAPPA

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.

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