Cocktails

Wet the rim of a highball glass and dip it in coarse salt.

Fill the glass with ice, then add 50ml Guardian African Gin and 100ml grapefruit juice and stir gently to combine.

Garnish with a grapefruit slice.

In a mixing glass filled with ice cubes, combine 50ml Safari African Gin and 15ml vermouth, pouring more or less vermouth to your taste.

Stir for 30 seconds

Strain into a chilled cocktail glass

Garnish with a lemon twist or olives

Add 25ml Wild Horse Wooded Gin, 25ml Campari and 25ml sweet vermouth to a mixing glass filled with ice, and stir until well-chilled.

Strain into a rocks glass over a large ice cube.

Garnish with an orange peel.

Add 50ml Lowveld Dry Gin, 25ml lemon juice, ¾ simple syrup and 1 egg white to a shaker and vigorously dry-shake (without ice) for about 15 seconds.

Add 3 or 4 ice cubes and shake vigorously until well-chilled.

Double-strain into a chilled Collins glass and top with 50ml club soda.

Put the 5ml sugar, a dash of bitters and 25ml water in a small tumbler.

Mix until the sugar dissolves if using granulated.

Fill your glass with ice and stir in 50ml Rooibos & Lemongrass Gin.

Add 25ml soda water if you like and mix.

Garnish with the orange and cherry.

In a cocktail shaker, pour 50ml Blueberry & Pimento Gin, 25ml lemon juice, 15ml simple syrup, ½ egg white, if using, and 3 drops of bitters.

When including the egg white, dry shake the cocktail without ice to break up the egg and ensure a thorough mix.

Fill the shaker with ice and shake vigorously for at least 30 seconds.

Strain into an old-fashioned glass filled with fresh ice.

Place 12 basil leaves and ¾ lemon into a cocktail shaker. Gently muddle the lemon and basil “smashing” the ingredients.

Add 10ml sugar syrup and 50ml Strawberry & Wild Basil Gin and top up with ice.

Shake vigorously. Double strain into an ice-filled rocks glass.

Garnish with 3 basil leaves.