This cocktail uses otherwise wasted pineapple core for juice and its garnish.
A rum-based cocktail using housemade tepache.
A liberating mix of rum, Coca-Cola and just the right amount of lime.
World Class UK 2016's representative draws inspiration from the Freedom Tower in Miami for this frothy cocktail with bee pollen.
Scout London's owner pairs honey wine with shiso and gin.
The cutting edge London bar batches a cocktail with peaty whisky and honey.
Drambuie USA's brand ambassador's cilantro-syrup creation for Tales of the Cocktail 2017.
The Walrus Room London's bartender turns out an effervescent and floral cocktail of mead, gin and citrus.
Eric Stephenson pays homage to this award-winning classic.
The Cannery's bartender builds on the cheese tea cocktail with flavours of chai-infused rum, sherry, orgeat and cream cheese.