To celebrate winning Double Gold at the San Fransisco World Spirits Competition, Nick Strangeway has created a deliciously herbaceous celebratory cocktail, perfect for a summer's evening.

Ingredients:

35ml Hepple Gin

15ml Italicus

10ml Suze

5ml Yellow Chartreuse

50ml Dry English Sparkling Wine

How to mix:

Stir the Hepple Gin over ice with the Italicus, Suze and Yellow Chartreuse. Then strain into a chilled coupe glass. Express the oil from a small twist over lemon over the drink and then top with the sparkling wine. Garnish with an edible flower.

Ingredients:

45ml Hepple Gin
20ml Cointreau
20ml Lemon Juice
5ml Sugar Syrup
10ml Egg White

How to mix:

Shake all ingredients in a cocktail shaker without ice. Add ice and shake vigorously. Strain into a chilled glass. Garnish with a lemon twist (optional).

Ingredients:

50ml Hepple Gin
10ml Palo Cortado Sherry
5ml Tangerine Juice
5ml Creme de Cacoa
1ml Oak Smoked Salt Water

How to mix:

Stir on rock ice and then pour into a chilled coupe glass. Garnish with a twist of Tangerine.