Glass: Coup

25ml Bourbon
50ml SSR Red
25ml Aperol
15ml Black Cherry
10ml Cointreau
2 x Cloves

Garnish: Orange Zest


  1. Chill stemmed Coup glass. Place glass in freezer, or option 2 place ice in glass to chill.
  2. Place all ingredients into a mixing beaker or glass with heavy base.
  3. Add 2 scoops of cubed ice to the mix.
  4. Stir well, until receptacle becomes cold to the touch.
  5. Strain ingredients from mixing beaker into to chilled Coup glass.
  6. Serve straight up (without ice) and garnish with an zest of orange peel.


Glass: High Ball

50ml SSR Red
40ml Dry Cranberry Juice
20ml Crème De Cassis
4 Fresh Strawberries
15ml Black Cherry
10ml Cointreau
25ml x Mint Leaves

Garnish: Mint Leaf


  1. Take a tall glass and fill it with the strawberries.
  2. Muddle the fruit into a paste.
  3. De-stem the mint leaves and tear mint across the veins and add them to the strawberries.
  4. Add the liquid ingredients along with a scoop of crushed ice.
  5. Churn the ingredients well until completely mixed. Add another scoop of crushed ice and repeat.
  6. Garnish with a mint sprig, and a cap of fresh crushed ice.

rust & dust

Glass: Red Wine

180ml SSR Red
Honey Clove Dusted Rim
1 Sprig of Basil


  1. Dust a stemmed glass with honey and clove dust, then refrigerate.
  2. Pour SSR Red into chilled glass with dusted rim.
  3. Take a leaf of basil and tap the leaf on the rim of the glass to express flavour before gently placing it on the surface of the drink.


Glass: White Wine Glass

180ml SSR White
1 Orange Zest
1 Lemon Zest
Cointreau Rinse

Garnish: Rasberries


  1. Chill a stemmed wine glass.
  2. Rinse glass with Cointreau orange liqueur. Discard excess.
  3. Pour SSR White into chilled glass.
  4. Express the zest of an orange over the liquid and discard the peel.
  5. Express the zest of lemon over the liquid and then place the peel gently on top of the surface of the drink.


Glass: Copa

180ml SSR Rosé
3 Blueberries
2 Sliced Strawberries

Garnish: Strawberries


  1. Place fruit in the bottom of a large stemmed Copa glass.
  2. Lightly press the fruit with a muddler.
  3. Pour SSR Rosé over muddled fruit and swirl gently.
  4. Add a scoop of cubed ice to the glass and stir.
  5. Place a strawberry on the lip of the glass before serving.