Red Breast

• 12

• 2 oz Dewar's 12 Year Old Scotch whisky
• 1⁄2 oz Lime juice
• Top up with Fever-Tree Premium Ginger Beer
• 1⁄2 oz Giffard Crème de Framboise

Red lips

• 12

• 1 1⁄3 oz Hayman's Old Tom Gin
• 2⁄3 oz Aperitivo Luxardo
• 1 oz Lime juice
• 1⁄2 oz Sugar syrup 'rich'
• 1 dash Fee Brothers Gin Barrel Aged Orange Bitters
• 2 dash Saline solution 10:1

Red's Kiss

• 12

• 1 2⁄3 oz Gordon's Premium Pink Gin
• 1 oz Mango juice
• 2⁄3 oz Monin Grenadine Syrup
• 2⁄3 oz Lemon juice
• 6 unit Mint leaves

Retro Revival

• 12

• 1 1⁄2 oz Hayman's London Dry Gin
• 2⁄3 oz Marzadro Grappa Le Dice Otto Lune
• 2 Splash The Bitter Truth Creole Bitters
• 1⁄2 oz Monin Pomegranate Syrup

Rise and Brine

• 12

• 1 2⁄3 oz Hayman's London Dry Gin
• 5⁄6 oz Giffard Rhubarbe Liqueur
• 1⁄2 oz Pickle juice/brine/vinegar from pickled cucumber/gherkin
• Top up with Fever-Tree Handpicked Elderflower Tonic
• 2 barspoon Pomegranate seeds

Roaring TAIgress

• 12

• 1 1⁄6 oz Bols Dry Orange Liqueur
• 1 1⁄3 oz Mount Gay Black Barrel Rum
• 1 1⁄6 oz Andalö Original sea buckthorn liqueur
• 1⁄4 oz Lime juice
• 2 2⁄3 oz Red Bull Black Orange
• 1 oz Don's Mix

Roman Highball

• 12

• 1 1⁄2 oz Amaro
• 3⁄4 oz Ginger liqueur
• 1⁄2 oz Lime juice
• 1 2⁄3 oz Thomas Henry Soda Water chilled

Rose upon Rose

• 12

• 1 1⁄2 oz Hayman's London Dry Gin
• 4 dried Green cardamom pods
• 1 oz Pink grapefruit juice
• 2 dash Angostura Aromatic Bitters
• 2⁄3 oz Monin Rose Syrup

Royal Conection

• 12

• 1 2⁄3 oz Hayman's Old Tom Gin
• 5⁄6 oz Lemon juice
• 1⁄2 oz Pineapple juice
• 1⁄3 oz Sugar syrup 'simple'
• 1 leaf Celery stick

Rusty Anchor

• 12

• ½ oz Lemon juice
• 1 oz Honey herbal liqueur
• 2 oz Tanqueray No. Ten
• 6 oz Angostura Aromatic Bitters

Sakura

• 12

• 1 1⁄2 oz Roku Japanese Gin
• 1 1⁄2 oz Bols Vodka
• 2⁄3 oz Bols Blue Curaçao
• 3⁄4 oz Akashi-Tai Shiraume Ginjo Umeshu
• 3⁄4 oz Lemon juice
• 1⁄2 oz Monin Cinnamon Syrup

SALITA BLOOM

• 12

• 1 2⁄3 oz Ki No Bi dry gin
• 2⁄3 oz Blood orange purèe
• 0.42 oz Yuzu juice
• 2⁄3 oz Lemon juice
• 5⁄8 oz Giffard Rose Syrup
• 1⁄2 oz The London Essence Company Indian Tonic Water

Salmoncito

• 12

• 1 1⁄2 oz Tanqueray London Dry Gin
• 1⁄4 oz Italian red bitter liqueur
• 1⁄4 oz Pink grapefruit juice
• 3 1⁄2 oz Thomas Henry Tonic Water

Sapphire Serenade

• 12

• 1 oz Hayman's London Dry Gin
• 1 oz De Kuyper Blue Curaçao
• 2⁄3 oz Lemon juice
• 5⁄6 oz Monin Lavender sugar syrup
• 1 1⁄6 oz Thomas Henry Tonic Water

Satsuma Gimlet

• 12

• 1 2⁄3 oz Tanqueray London Dry Gin
• 1⁄6 oz Sugar syrup 'rich'
• 1 1⁄3 oz Tangerine / Mandarin / Clementine juice

Satyagraha

• 12

• 1 1⁄2 oz Tanqueray London Dry Gin
• 3⁄4 oz Monin Hibiscus Syrup
• 1⁄2 oz Lemongrass syrup
• 1⁄2 oz Lime juice
• Top up with Thomas Henry Soda Water

Savage growth

• 12

• 1 1⁄2 oz Hayman's Old Tom Gin
• 1⁄2 oz Giffard Ginger of the Indies liqueur
• 2 fresh Strawberries
• 7 leaf Basil leaves
• 5⁄6 oz Lemon juice
• 0.58 oz Monin Kiwi Syrup
• 2 oz Mango juice

Savannah

• 12

• 2 oz Tanqueray London Dry Gin
• 1 oz Orange juice
• 1⁄2 oz White crème de cacao liqueur
• 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer

Scuttle

• 12

• 2 oz Tanqueray London Dry Gin
• 1⁄4 oz Ginger liqueur
• 2 oz Grapefruit juice
• 1⁄2 oz Pineapple juice
• 1⁄4 oz Cream of coconut
• 1 dash Angostura Aromatic Bitters
• 8 fresh Mint leaves
• 1 pinch Salt

Sea And Palm Trees

• 12

• 1 2⁄3 oz Hayman's Old Tom Gin
• 1 fresh Kaffir lime leaf
• 5⁄6 oz Lemon juice
• 1⁄2 oz Sugar syrup 'simple'
• 1⁄3 oz Disaronno amaretto

Sicilian Negroni

• 12

• 1 oz Tanqueray London Dry Gin
• 1 oz Italian red bitter liqueur
• 1 oz Blood orange juice

Silver Bullet

• 12

• 1 1⁄2 oz Tanqueray London Dry Gin
• 2⁄3 oz Kummel liqueur
• 1⁄3 oz Lemon juice

Silver Fox

• 12

• 1 1⁄2 oz Tanqueray London Dry Gin
• 3⁄4 oz Lemon juice
• 1⁄2 oz Monin Almond (Orgeat) Syrup
• 1⁄4 oz Disaronno amaretto
• 1 Splash Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
• Top up with Thomas Henry Soda Water

Sixpence Posset

• 12

• 1 1⁄3 oz Hayman's Old Tom Gin
• 1⁄2 oz Zuidam Rogge Genever
• 5⁄6 oz Whipping cream
• 1⁄2 oz Egg
• 1⁄8 cupful Superfine/Caster/Baker's special sugar
• 2 twist Lemon peel