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1. Berry Frosé     Makes 4

375ml (half a bottle) of Avgvstvs Organic Rosé

10 strawberries

2 Tbsp sugar

30ml vodka

Juice of 1/2 a lemon

Fresh As freeze-dried raspberries , to top


Pour Rosé into ice cube trays and freeze until solid, 8 hours or overnight. Combine the strawberries and sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices. Add the vodka, lemon and Rosé cubes. Blend and serve with a garnish of freeze-dried raspberries. 


2. Seedlip Mocktail     Makes 1

50ml garden Seedlip

30ml Alain Milliat white peach nectar

10ml lime juice

Soda to top

Lime wedge, to garnish


Combine seedlip, nectar and lime juice in a cocktail shaker and shake well. Pour into a tall glass filled with ice, top with soda and a lime wedge. 

3. The Venetian     Makes 1

30ml Aperol

1 Tbsp Aroha elderflower cordial

1 Tbsp brandy


Andreola Verv DOC Prosecco , to top

Orange peel, to garnish


Combine Aperol, elderflower cordial and brandy in a cocktail shaker and shake well. Pour into a short glass full of ice. Top with Prosecco and garnish with an orange peel twist. 


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