Blanda ingredienserna i en shaker och torr skaka först och sedan med kub-is innan du dubbelsilar cocktailen i en coupette eller cocktailglas. Pudra guldpulver genom ett nät för att få rätt Marshallkänsla. Vi använde 250 gram hallon, 250 gram Socker och 250 gram vatten mot 3 Earl Grey påsar.

Mix all the ingredients in a shaker and dry shake before adding in the ice and shake again. Double strain the cocktail in a coupe or a martini glass and garnish with gold powder dusted over a net.

Fill a tall glass with ice. Pour Marshall London Dry Gin on top, accompany the tonic and garnish with rosemary and grape zest.

Start with:
Shake vigorously and strain into a tall glass filled with ice. Top with soda water and garnish with grapezest.

To make Pink Grape syrup, peel the zest from two large pink grapefruits.

Squeeze the juice out of them and measure how much you get out. Pour this into a saucepan and add a lot of purple caster sugar. Squeeze the oils out of the zest down over the sugar and juice and throw in the peels too. Heat, stirring, until all the sugar has dissolved. Remove from heat and allow to cool before pouring your grape sugar mixture into a clean glass bottle

To make the honey, simply mix 2dl of liquid honey with 5cl of hot water in a bowl, add two sprigs of rosemary, and let it sit for 20 minutes. Remove the rosemary and pour the honey into a glass bottle. Combine all ingredients in a shaker with plenty of ice, shake vigorously, and strain into a cocktail glass.

Pour all ingredients into a mixing glass filled with plenty of ice and stir until the glass is cold to the touch. Strain into a cocktail glass and enjoy an really refined experience. For an extra touch of freshness, add a squeeze of lemon zest and voila!