• In a cocktail shaker, combine the first 4 ingredients.
• Dry shake (without ice) vigorously for about 10-15 seconds to emulsify the ingredients and create a frothy texture.
• Add ice to the shaker and shake again until well-chilled.
• Strain the mixture into a chilled coupe glass.
• Finish by adding 3 dashes of black pepper tincture on top for a spicy kick.

• In a cocktail shaker, combine all the ingredients.
• Fill the shaker with ice cubes.
• Shake vigorously for about 15-20 seconds until well chilled.
• Double strain the mixture into a chilled coupe glass to remove any ice shards.

• Fill a glass with ice.
• Add the first 5 ingredients and stir gently to combine the ingredients.
• Top up the glass with the sparkling blood orange soda.
• Give it a final stir and garnish with a sprig of mint.

• Combine all liquid ingredients and heat them to 60°C.
• Serve the concoction in a glass tea cup.
• Garnish with an orange wedge and/or a candied angelica root for an added touch of flavour and presentation.

• Combine the Assam tea leaves and the white vermouth, and allow them to infuse for 1 hour.
• Strain the mixture to remove the tea leaves.
• Add the remaining ingredients and stir well.
• Serve over ice in a rocks glass.
• Garnish with cubeb berries for a finishing touch.

• In a glass filled with crushed ice, assemble the Opihr Gin, pineapple syrup, lime juice, mint, and coriander leaves.
• Stir the ingredients thoroughly.
• Top the mixture with soda water and give it another gentle stir.
• Garnish the drink with fresh mint and coriander sprigs for a delightful presentation.

• Start by pouring the gin into a glass filled with ice.
• Top it up with ginger ale, then gently stir until properly cooled.
• Finish by garnishing with a combination of red and green chili for a hint of spice and visual appeal.

• Combine all ingredients in a wine glass filled with ice, gently stirring until thoroughly chilled.
• Elevate the presentation with a grapefruit wedge garnish to add a revitalising touch.

• Prepare in an Opihr Globe glass (or Collins glass) filled with ice.
• Stir the ingredients thoroughly and garnish with a twist of grapefruit peel.

*If opting for the essential oil, add a couple of droplets to the glass with the ice, stir gently, then proceed to build the drink with the remaining ingredients.

• To prepare the cumin espresso, start by combining 2.5g of cumin powder, 12 table spoons of instant coffee (such as Nespresso Intenso), and 500ml of hot water in a jug.
• Stir vigorously until thoroughly mixed.
• Then, add the remaining ingredients to the mixture.
• Shake the concoction well and double strain it.
• Serve in a small cocktail glass.