• 45ml BH Black Truffle

• 30ml Pineapple Juice

• Mint Sprig

Garnish: Large mint sprig

• Pour all ingredients into a boston shaker and dry shake

• Add ice and shake again to chill.

• Double strain into a martini glass and garnish

• 30ml Blue Harbour Truffle Vodka

• 15ml VSOP Cognac

• 3 dash’s of Cherry Bitters

• 5ml sugar syrup

• Top glass with a dry French Champagne

Garnish: Sunken Cherry and a sugar rim.

• Rim the top of the glass with icing sugar

• Add the 2 dashes of cherry bitters to the glass

• Then add the spirits and sugar syrup straight into the flute

• Sink the cherry to the bottom of the glass

• Top with French champagne

• 30ml Blue Harbour Vodka.

• 30ml Blue Harbour Black Truffle Vodka

• 2 sprig of Sage

• 5ml dry vermouth

Garnish: Sprig of Sage

• Add all ingredients into a mixing glass and stir to chill

• Double strain into a martini glass

• Garnish with the sage resting in the drink and serve

• 30ml Blue Harbour Vodka

• 15ml Blue Harbour Truffle Vodka

• 15ml Lime juice

• 15ml Pineapple juice

• 15ml Agave Nectar

Garnish: Two pineapple leaves and a cherry speared on a small tooth pick

• Add all ingredients to a Boston shaker, and shake

• Double strain into a chilled martini glass

• Add garnish and serve

• 45ml Blue Harbour Black truffle vodka

• 15ml Wild Wombat Coffee Liquor

• 15ml of Espresso

Garnish: Grated cinnamon over the top of the froth

• Add all ingredients into a Boston shaker and hard shake to achieve a nice layer of froth

• Pour into a chilled Latte glass and dust the top of the froth with cinnamon

• 60ml Blue Harbour Vodka.

• 2 sprigs of Thyme

• 15ml Lemon Juice

• 2 dashes of Lemon Bitters.

• 15ml Soda water

Garnish: Long Lemon Zest and a Fresh Sprig of Thyme

• Add all ingredients into a mixing glass and stir to mix and chill

• Strain into a chilled martini glass

• Garnish and serve

• 30ml Blue Harbour Vodka

• 30ml Wild Wombat Coffee Liquor

• 30ml of Espresso

Garnish: Grated cinnamon over the top of the froth

• Add all ingredients into a Boston shaker and hard shake to achieve a nice layer of froth

• Pour into a chilled Latte glass and dust the top of the froth with cinnamon

• 30ml Blue Harbour Chocolate Cream

• 15ml Blue Harbour Vanilla Cream

• 15ml Blue Harbour Vodka

• 15ml Freshly brewed expresso

Garnish: with three beans


• Place the ingredients in the shaker full of ice and shake vigorously

• Strain into chilled cocktail glass. The glass rim should have cocoa powder