The cocktail hour
Author: Berry Bros. & Rudd
60ml Spice Hunter, Spiced Rum
15ml Tempus Fugit, Crème de Noyaux (or Amaretto)
7.5ml lemon juice
Pour the rum, Crème de Noyaux and lemon juice over cubed ice in a highball glass. Top with San Pellegrino. Garnish with a wedge of blood orange.
25ml No.3 Gin
20ml rhubarb cordial (we used Belvoir)
100ml Berry Bros. & Rudd Crémant de Limoux by Antech
Build in a flute or coupe. Garnish with a strawberry.
Orange & Thyme Negroni
25ml Berry Bros. & Rudd Orange & Thyme Gin
25ml Tempus Fugit, Gran Classico (or Campari)
25ml Lustau Vermut Rojo
Build over ice in a tumbler. Garnish with a piece of orange peel trimmed into a twist – squeeze it over the drink to extract the oils and essence, then drop into the drink and stir.
The Negroni looks fabulous