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Chocolate Negroni

TIP: To make rosemary syrup, add 500g white sugar to 500ml water. Stir and add 4-5 fresh rosemary sprigs. Allow to infuse for an hour and strain off into a sterilised container. This will keep at room temperature for several weeks and is an excellent thirst-quencher.

Cucumber & Rosemary Gimlet 50ml Hendricks Gin 30ml fresh lime juice 20ml rosemary infused sugar syrup (see instructions above on how to make this yourself)

Method Place all ingredients into a mixing glass, add good-quality ice and stir 30-40 times until the drink is mixed and chilled. Strain into a chilled martini glass.

45ml Sacred Springs Limited Edition Chocolate Gin 30ml Lillet Blanc 30ml Domaine De Canton Ginger Liqueur  2 dashes chocolate bitters

Method Place all ingredients into a mixing glass, add good-quality ice and stir 30-40 times until the drink is mixed and chilled. Strain into a chilled old-fashioned glass over large ice cubes. Serve with a burning cinnamon stick.

Mai Tai 45ml Havana Anejo Rum 15ml Orgeat syrup 15ml fresh lime juice 15ml triple sec 2 dashes orange bitters 2 dashes Angostura bitters

Method Place all ingredients into a cocktail shaker with good-quality ice. Shake hard and strain off into a glass mug filled with crushed ice. Garnish with mint sprig, a cherry and a float of Goslings Black or Havana club 7-year-old (5ml).

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Profile for WildTomato

Wild Tomato December 2017  

WildTomato is Nelson & Marlborough's magazine. We focus on inspiring journalism, stunning photography and beautiful design. www.wildtomato.c...

Wild Tomato December 2017  

WildTomato is Nelson & Marlborough's magazine. We focus on inspiring journalism, stunning photography and beautiful design. www.wildtomato.c...