Our favourite drinks

Here you’ll find our favourite cocktail recipes. Whether you love classic sips or adventurous mixes, these drinks are sure to impress at any gathering. Dive in, shake things up, and enjoy the taste of our personal favourites!

Hedgerow royale

Crushed ice - 50 ml Prosecco - 25 ml sloe gin - 25 ml cherry brandy - 1 rosemary sprig


Fill a coupe glass with a mound of crushed ice, letting it frost the rim as you cascade in the Prosecco. Take the rosemary sprig and lay it across your palm; give it a sharp, confident clap to awaken its piney perfume before nestling it into the glass.
With slow, deliberate motion, ribbon the sloe gin and cherry brandy down the inside of the coupe. They will drift and settle at the base, creating a dusky glow beneath the sparkling surface.
Serve at once, while the aromas rise and the colours remain suspended, an invitation to pause, breathe, and savour.

Limited Edition Cocktail Saucer - Set of Four

mulled wine

200 g caster sugar - 6 cloves - 3 star anise - 1 cinnamon stick - 2 bay leaves - 2 oranges - 1 lemon - 2 × 750 ml bottles of red wine - 100 ml crème de cassis - 1 whole nutmeg, for grating

This spiced red wine captures the warmth of winter in a glass. Castor sugar mingles with cloves, star anise, and cinnamon, while bay leaves and ribbons of orange and lemon zest release bright, fragrant notes. Freshly squeezed orange juice and a splash of crème de cassis deepen the flavour, warmed gently to create a glossy, aromatic elixir. Served with a fine grating of nutmeg, it pairs beautifully with mince pies or simply invites you to savour the season, one comforting sip at a time.

Clay Cup

Homemade Irish cream

250ml single cream - 397g tin condensed milk - 350ml Irish whiskey - 1 tsp coffee essence - 3 tsp chocolate sauce - 1 tsp vanilla extract - 1 tsp almond essence

Put the cream, condensed milk, Irish whiskey, coffee essence, chocolate sauce, vanilla extract, and almond essence into a blender. Blitz on high for about 30 seconds, until the mixture is silky and beautifully unified.
Taste it, this is your moment to adjust. Add a drop more coffee essence for depth, or a touch more chocolate if you crave richness.
Carefully funnel your homemade liqueur into the cooled, sterilised bottles. Seal them, shake gently, and tuck them into the fridge.
Your Irish cream will keep for up to two months, though chances are it will disappear long before that.
Give it a good shake before pouring, serve over ice, swirl into coffee, or slip into hot chocolate for an instant celebration.

Limited Edition Tumbler - Set of Four

Lemon drop martini mocktail

½ lemon - zested, plus 15ml lemon juice - 1 tbsp golden caster sugar - 50ml alcohol-free gin (or use water) - 1 tsp white wine vinegar - 1 tbsp marmalade

On a small plate, tumble together the lemon zest and golden caster sugar until it resembles fragrant, sun-speckled sand. Lightly moisten the rim of a coupe glass with water, then dip it into the citrus sugar, letting it cling in a delicate, sparkling halo. Set the glass aside to dry while you mix the drink.
In a cocktail shaker, combine the alcohol-free gin, lemon juice, white wine vinegar, and a spoonful of bright marmalade. Add a generous handful of ice. Shake with intent until the shaker turns frosty and your hands feel the cold right through. Strain the liquid through a fine sieve into the waiting glass, leaving behind the spent ice and zest. The result should pour out silky, luminous, and irresistibly aromatic.

Limited Edition Cocktail Saucer - Set of Four

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