2 oz Gin 375
3/4 oz raspberry & green alder syrup
3/4 oz lemon juice
1 egg white

Combine all ingredients together in a shaker without ice. Shake well then add ice and shake vigorously once more. Filter in a glass previously filled with ice. Garnish with local organic raspberries. Admire your creation!

Combine 500g of sugar with 500ml of water in a pot over medium to low heat.

Stir until sugar has dissolved and add half a pint of raspberries along with 6g of green alder (or green peppercorns).

Let simmer for 30-45 minutes. Remove raspberries and green alder. Let cool and filter. Store syrup in an airtight container for up to 1 month in your fridge.

1 3/4 oz London Fog-infused Gin 375
3/4 oz fresh lemon juice
3/4 oz honey syrup
1 oz heavy cream (35% M.F.)
1 egg white (3/4-1 oz)
1 oz club soda
2 drops orange blossom water

In a shaker, combine all ingredients except club soda and shake with 3 ice cubes, long and hard until the ice has melted and the texture is thick and frothy. Strain into a chilled highball glass and allow to settle for a few minutes until the froth has slightly thickened. Top slowly with club soda. An engineering marvel!

Gin infusion: Combine 4oz of Gin 375 Digestif with 1/2 tsp loose leaf London Fog Tea (black tea with bergamot and vanilla) and allow to mixture to infuse for 40 minutes. Strain before use.

Honey syrup: Mix 50ml of water and 100ml of honey in a saucepan and bring to a boil. Stir and let stand until cool