Created by Danielle Tatarin of The Designer Cocktail Company, and featured in BC Liquor 'Taste' magazine under an article for signature wedding cocktails. In a cocktail shaker with ice, shake up the vodka, absinthe, coconut water syrup and the lemon bitters. Strain into a champagne flutre and top up with champagne. Garnish with some grated lemon zest. ...

Put the basil leaves and the lemon bitter together into the glace then muddle Add crush ice Pour the gin, the peach liqueur then the Rose Lemonada Soda Stir gently ...

Layer ½ shot of violet syrup, ½ shot of bourbon into a shot glass. Use a barspoon to create separate layers of the liquids in the glass. Pour some drops of lemon bitters to create a thin border between the syrup and the bourbon. ...