• 60ml of Sea Level London Dry Gin
• 22ml of freshly squeezed Jersey Lemon juice
• Soda
• Zest of half a Jersey Lemon

INSTRUCTIONS

• Half fill a mixing glass with ice.
• Add all the ingredients except the lemon zest and soda.
• Stir together for around 30 seconds.
• Strain into a coupe glass, top up with soda and sprinkle a pinch of lemon zest.

• 60ml Sea Level Old Tom Gin
• 15ml of simple sugar syrup
• 5ml of Yuzu juice
• 120ml soda
• Garnish with a slice of fresh orange

• 100g of caster sugar
• 100ml of water

INSTRUCTIONS

TO MAKE THE SUGAR SYRUP

• Combine the sugar and water in a small pan, heat gently, stirring until the sugar is dissolved.
• Bring to the boil, then turn down the heat and let it simmer for 2 minutes.
• Leave to cool.
• Keep in an air tight jar in the fridge and it will keep for up to 2 weeks.

TO MAKE THE COCKTAIL

• Pour the gin and yuzu juice and simple sugar syrup into a cocktail shaker filled with ice.
• Shake vigorously.
• Fill a highball glass with ice and strain the gin mix into it.
• Top up with the soda water and garnish with the slice of fresh orange.

• 60ml of Sea Level Sgt Percival Pink Gin
• 5ml elderflower cordial
• 120ml prosecco
• Fresh raspberries to garnish

INSTRUCTIONS

• Add the gin and elderflower cordial to a mixer and stir gently.
• Pour into a flute and add the prosecco.
• Garnish with 3 raspberries.

• 60ml of Sea Level London Dry Gin
• 22ml of peach schnapps
• 22ml of lime juice
• 15ml of simple sugar syrup
• 15 ml of egg white
• Twist of lemon peel to garnish

• 100g of caster sugar
• 100ml of water

INSTRUCTIONS

TO MAKE THE SUGAR SYRUP

• Combine the sugar and water in a small pan, heat gently, stirring until the sugar is dissolved.
• Bring to the boil, then turn down the heat and let it simmer for 2 minutes.
• Leave to cool.
• Keep in an air tight jar in the fridge and it will keep for up to 2 weeks.

TO MAKE THE COCKTAIL

• Pour the gin, peach schnapps, lime juice and simple syrup into a cocktail shaker.
• Add the egg white and shake vigorously for 30 seconds.
• Add ice and then shake for a further 30 seconds.
• Strain into a coupe glass and garnish with a twist of lemon peel.

• 60ml Sea Level Old Tom Gin
• Drop of honey
• Ginger ale
• Pinch of bee pollen

INSTRUCTIONS

• Pour the gin into a mixer and add the honey.
• Shake well and then add ice and shake again for 30 seconds.
• Pour into a highball glass and add the ginger ale.
• Sprinkle the bee pollen on top.