Cocktail Recipes

The simplest way to enjoy Salted Caramel Ginspresso is straight over ice. Smooth, indulgent and ready to drink with no mixing required.

Scoop ice cream into a bowl or glass, pour Salted Caramel Ginspresso generously over the top, and serve immediately as a rich, boozy dessert.

Shake 45ml Salted Caramel Ginspresso, 30ml vodka, 30ml espresso and a pinch of salt over ice until frothy, then strain and garnish with caramel Tim-Tam.

Rim a glass with melted Biscoff and crushed biscuits. Shake 30ml Salted Caramel Ginspresso, 30ml vodka and 30ml cream with ice, then strain in.

Pour Ginspresso straight over ice and let it gently chill and open up as the ice melts, softening the richness for a smooth after-dinner sipper.

Shake 45ml Ginspresso, 30ml Chilli Mandarin Gin and 30ml fresh espresso over ice until frothy, then strain into a chilled coupe glass and garnish with coffee beans.

Pour 30ml Toffee Apple Vodka and 15ml cream liqueur into a shot glass, top with crushed biscuit crumbs and a dusting of cinnamon sugar, and serve immediately.

Fill a copper mug or glass with ice, add 60ml Toffee Apple Vodka, 90ml ginger beer and 60ml soda water. Squeeze in fresh lime and garnish with mint..

Fill a wine glass with ice, add 3 parts Prosecco, 2 parts Toffee Apple Vodka and 1 part soda water, gently stir and garnish with a fresh apple slice.

Pour 50ml Toffee Apple Vodka and 300ml soda water into a slushie machine, run on a frozen cocktail setting until icy, then serve.

Layer Ginspresso-soaked biscuits with freshly made cream in a tray or individual serving jars for the ultimate coffee gin dessert.

Add a scoop of vanilla ice cream to a bowl or glass, then top with 30ml Ginspresso (fresh espresso if desired), and serve immediately as a boozy affogato.