An English and Lithuanian hybrid pop-up bar with a number of bespoke drinks for a country hotel in Hampshire in spring 2014.

Apple Daiquiri, 50ml Bacardi Superior white rum, 35ml pressed apple juice, 12.5ml fresh lime and 5ml simple syrup, served up and garnished with a dried apple slice.

Camomile Sour, 50ml camomile-infused Jim Beam White Label bourbon, 25ml fresh lemon juice, 12.5ml simple syrup and 25ml egg white (optional) blitzed with a stick blender and served on the rocks with a lemon and cherry flag.

Elderflower Gin Fizz, 35ml Gordon’s Dry London gin, 15ml St Germain elderflower liqueur, 25ml fresh lemon juice, 12.5ml simple syrup and 25ml egg white (optional) blitzed with a stick blender and served long with soda water and finished with a twist of lemon peel.

Raspberry Mule, 50ml Russian Standard vodka, 25ml fresh lime juice and 12.5ml raspberry syrup topped with ginger beer and finished with a raspberry garnish.

Sekmines Spritz, 35ml Gordon’s Dry London gin and 15ml Blackdown silver birch vermouth topped with soda and a dash of citrus-rich bitters and optional barspoon of Orgeat (almond) syrup.

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