Hadiqa
Ingredients: 30ml Tanqueray gin, 90ml Vasse Felix Rosé, 15ml Giffard Pomegranate syrup, 10ml lemon juice, 1 tsp pomegranates (frozen berries will do)
Method: Build into a wine glass over lots of crushed ice
Garnish: Mint and florals
autumn seasonal negroni the flour factory
Ingredients: 30ml Cacao cold-drip, Tanqueray Sevilla, 20ml Lustau Rosso Vermouth, 20ml Ruby Red Bitter, 2 dash Fee Bros Black Walnut bitters
Method: Stir down in a chilled tumbler over a big block of ice
Garnish: Orange twist and wattle seed tuille
floral margarita caballitos Ingredients: 30ml Don Julio Blanco, 15ml Triple Sec, 5ml Maraschino, 30ml lime juice, 15ml berry tea syrup (Berry Tea syrup: 3 tea bags of your choice in 250ml boiling water for 5 mins. Squeeze teabags hard, add 150g sugar and dissolve. Allow to cool and store in the fridge)
Method: Shake up with ice for 15-20 seconds and strain into a chilled coupe glass
Garnish: with as many florals as you can – the more colourful, the better!
So-B(oulevardi)er varnish on king 
