Ingredients:
60ml Moore’s Pearl Crush Gin
30ml fresh Lime juice
8 x Mint leaves lightly squeezed between fingers
1 x Maldon Salt Flake
10ml Sugar syrup (2:1 sugar:water)
Garnish: 5cm long Orange zest strips

Method:
Add all ingredients to a cocktail shaker and shake vigorously 30 times. Double strain into small martini glass. To garnish, twist orange zest into a pigtail.

Ingredients:
30ml Moore’s Dry Gin
100ml Fever-Tree Indian Tonic Water
Lime wedge

Method:
Add Moore’s Dry Gin to a stemless wine glass, fill with ice and add Fever-Tree Indian Tonic Water. Squeeze in the juice from the lime wedge and garnish with a fresh lime wedge.

Ingredients:
30ml Moore’s Roots & Leaves Gin
30ml Campari
30ml Sweet Vermouth
Pink grapefruit zest
Pink grapefruit wedge

Method:
Combine Moore’s Roots & Leaves Gin, Campari and Sweet Vermouth in a mixing glass. Stir well and strain over ice into a stemless wine glass. Garnish with a pink grapefruit wedge and zest.

Ingredients:
30ml Distillery Botanica Raspberry Liqueur
20ml Moore’s Dry Gin
15ml lime juice
10ml sugar syrup
Fresh raspberries
Fresh lime

Method:
Add Distillery Botanica Raspberry Liqueur, Moore’s Dry Gin, lime juice and sugar syrup to a cocktail shaker. Shake and pour into a stemless wine glass over a large cube of ice. Garnish with fresh lime and fresh raspberries.

Ingredients:
60ml Moore’s Dry Gin
1 tsp Vermouth
Lime zest

Method:
Stir the Moore’s Dry Gin and Vermouth with ice in a mixing glass. Strain into a chilled martini glass. Serve with a lime zest twist.

Ingredients:
20ml Moore’s Dry Gin
20ml Lemon Myrtle Liqueur
20ml lemon juice
Soda water
Fresh lemon

Method:
Combine the Moore’s Dry Gin, Lemon Myrtle Liqueur and lemon juice in a highball glass over ice. Stir well and top with soda water, garnish with fresh lemon. For a jug, times all the above ingredients by four.

Ingredients:
45ml Moore’s Distillers Cut Juniper Gin
15ml of Moore’s Blood Orange Gin
8ml of Dry Vermouth
Valencia orange

Method:
Add four ice cubes in a martini glass and then the Dry Vermouth. In another glass, combine Moore’s Distillers Cut Juniper Gin and Moore’s Blood Orange Gin with seven ice cubes and stir. Remove the ice from the martini glass, leaving approximately 3mls of Vermouth and then strain both the gins into the martini glass. Garnish with Valencia orange zest.

Ingredients:
30ml Lemon Myrtle Liqueur
15ml lemon juice
100ml ginger beer
Fresh lemon

Method:
Combine Lemon Myrtle Liqueur and lemon juice in a highball glass. Fill with ice and top with ginger beer and garnish with fresh lemon.

Ingredients:
30ml Moore’s Roots & Leaves Gin
100ml Fever-Tree Soda Water
Fresh lime or lemon

Method:
Add the Moore’s Roots & Leaves Gin to a stemless wine glass, fill with ice and top with Fever-Tree Soda Water. Garnish with either fresh lime or fresh lemon.