50ml Bulleit

3 dashes of Peychard bitters

Small dash of Sugar Syrup

15ml of Pastis

Fill an Old Fashioned glass with crushed ice and the Pastis, top with soda (this is to chill and flavour the glass)

Into a mixing beaker with ice stir the Bulleit, Peychard bitters and sugar syrup until chilled. Empty the contents of the Old Fashioned glass and strain contents of the mixing beaker into it

35ml Bulleit Bourbon

20ml Chambord

75ml Cranberry Juice

25ml Fresh Lemon Juice

Dash of Sugar syrup

Shake ingredients with ice and serve in an ice filled Collins glass

Garnish with an Orange twist

50ml Bulleit Bourbon

100ml Cranberry Juice

7ml Sugar Syrup

3ml Freshly squeezed Lime Juice

Shake ingredients with ice and strain contents into an ice filled rocks glass

Garnish with cherry on a cocktail stick and a lime wedge

35ml Bulleit Bourbon

15ml Chambord

25ml Lemon Juice

Large dash of sugar syrup

Ginger Ale

Shake ingredients and pour into a Collins glass filled with ice

Top with the ginger ale

50ml Bulleit Bourbon

2 Dashes of Angostura Bitters

10ml Sugar Syrup

Mix the sugar syrup and Angostura in a rocks glass, add an ice cube and stir

Add half the Bourbon whilst continuing to stir and add 3-4 more ice cubes. Add the rest of the bourbon, still stirring, and top up with ice

Squeeze in some orange zest and garnish with an orange twist

35ml Bulleit Bourbon

25ml Fresh Lemon

Splash of egg white

Large dash of sugar syrup

Port wine Shake well and pour over ice into a Collins glass

Float a splash of port wine on the top

20ml Bulleit Bourbon

20ml Kahlua

20 ml green Creme de Menthe

Layer in order- start with green creme de Menthe then the Kahlua and float the Bulleit on top

Serve in a shot glass

35ml Bulleit Bourbon

12.5ml Midori

12.5ml Lime Juice

75ml Apple Juice

Ginger Beer

Shake ingredients and strain into a hi-ball filled with ice

Top with ginger beer and garnish with star fruit

35ml Bulleit Bourbon

20ml Framboise

75ml Cranberry Juice

25ml Fresh Lemon Juice

Dash of Sugar syrup

Shake ingredients with ice and serve in an ice filled Collins glass

Garnish with an Orange twist

25ml Bulleit Bourbon

25ml Cognac

20ml Peach Liqueur

8-10 Fresh Mint Leaves

Soak mint in peach liqueur and muddle in an Old Fashioned glass. Add crushed ice and pour in the spirits, giving a little stir. Then use a pineapple wedge to wipe the rim of the glass making sure some of the juice goes in to the drink

Garnish with a sprig of mint