1. In a glass aside, add 5 cl Adamus
2. On the infuser, place some hibiscus flower petals and make the Gin infusion for about 1 minute
3. Add ice mineral water and gel the service glass. Drain the water that has accumulated
4. Aromatize with a small rosemary branch
5. Add the Gin previously infusioned
6. Add 20cl of Fever Tree Indian

Note
The hibiscus flower placed on the infuser can aromatize many Gins.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest and two pods of cardamom
3. Add 5cl Adamus
4. Add 20cl of Schweppes Pink Pepper

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest, 2 mint leaves and some orange blossom petals
3. Add 5cl of Tanqueray Ten
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with half grapefruit slice and two cardamom pods
3. Add 5cl of Beefeater 24
4. Add 20cl of Fever Tree Indian

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. aromatize with Lime and Grapefruit zest and 3 Juniper berries
3. Add 5cl of Wild Snow Dog
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 1 lime zest and 3 berries Juniper
3. Add 5cl Martin Miller's
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 2 strawberry thin slices
3. Add 5cl of Sipsmith
4. Add 20cl Schweppes Original Tonic
5. Add ground Black Pepper directly into the glass at the serving moment

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lime zest and 2 raspberries
3. Add 5cl of G'Vine Nouaison
4. Add 20cl 1724

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with a orange zest and a small branch of rosemary
3. Add 5cl Gin Mare
4. Add 20cl 1724

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with orange zest and stick of licorice (grate the licorice extract if you prefer)
3. Add 5cl Old English
4. Add 20cl of Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 1 zest lime, 3 cardamom pods and 3 berries Juniper
3. Add 5cl Wild Snow Dog
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with a green apple slice and a stick of cinnamon
3. Add 5cl Martin Miller's Westbourne
4. Add 20cl of Schweppes Original Premium

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 1 lemon zest and 1 slice Cucumber
3. Add 5cl Martin Miller's
4. Add 20cl of Fever Tree Mediterranean
5. Place the Anise in the glass. It's strong aroma dispense any activation.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with Lime zest, 1 bay leaf and ginger slice
3. Add 5cl of Tanqueray Rangpur
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with a green apple slice and two cardamom pods
3. Add 5cl of G'Vine Floraison
4. Add 20cl of Fever Tree Mediterranean    

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with a green apple thin slice, 2 mint leaves and 3 Juniper berries
3. Add 5cl of Wild Snow Dog
4. Add 20cl of Fever Tree Mediterranean

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with two basil leaves
3. Add 5cl of Gold Grail
4. Add 20cl of Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest
3. Add 5cl London Nº 1
4. Add 20cl of Fever Tree Indian
5. Add 2 dashes of Angostura Bitter

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with green apple slice
3. Add 5cl Gin Jinzu
4. Add 20cl of Schweppes Ginger and Cardamom

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 2 cardamom pods and Angelica root
3. Add 5cl Friday
4. Add 20cl of Fever Tree Mediterranean

Note
To enhance the flavor of the angelica root you can grate the root directly into the glass.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 3 coffee beans
3. Add 5cl of Larios 12
4. Add 20cl Schweppes Original Tonic

Note: To enhance the coffee flavor, you can warm the beans with Gin on the bar spoon, or grated directly into the glass.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 1 zest lime and two basil leaves
3. Add 5cl of Gin Tinto
4. Add 20cl of Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 1 lime zest and 3 berries Juniper
3. Add 5cl Filliers Pine Blossom
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 1 orange zest and 3 Allspice grains
3. Add 5cl Fillier's Tangerine
4. Add 20cl of Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest and 3 Allspice grains
3. Add 5cl of Dutch Courage
4. Add 20cl of Schweppes Original Tonic

Note: to intensify Allspice flavor rub the grains between hands or grate directly into glass.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lime and lemon zest and 3 berries Juniper
3. Add 5cl of Bluecoat
4. Add 20cl of Schweppes Original Tonic  

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with orange zest and stick of licorice (grate the licorice extract if you prefer)
3. Add 5cl Bulldog Extra Bold
4. Add 20cl of Fever Tree Indian

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize lime zest and 1 stalk of lemongrass
3. Add 5cl of Blackwood's 60º
4. Add 20cl of Schweppes Original Tonic

Note: to intensify the lemongrass aroma make small blows to easier infusion in Gin Tonic.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lime and lemon zest and 3 berries Juniper
3. Add 5cl of Blackwood's 60º
4. Add 20cl of Schweppes Original Tonic  

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest
3. Add 5cl Bluecoat Barrel Reserve
4. Add 20cl of Fever Tree Indian
5. Add 2 dashes of Angostura Bitter

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lime zest, 1 stick of cinnamon and a small branch of rosemary
3. Add 5cl Big Boss
4. Add 20cl of Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 1 orange zest and two pods of cardamom
3. Add 5cl Beefeater Dry
4. Add 20cl of chweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 3 Juniper berries and some rose petals
3. Add 5cl Amo.te
4. Add 20cl 1724

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest and a small branch of rosemary (burn slightly the branch to increase is flavor)
3. Add 5cl Beefeater Dry
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the service glass. Drain the water that has accumulated in the cup
4. Aromatize with zest lime and 2 grains of Pink pepper
5. Add 5cl de Oxley
6. Add 20cl of Schweppes Pink Pepper

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with a green apple slice and a stick of Cassia
3. Add 5cl of Opihr
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize 1 orange zest and 3 berries Juniper
3. Add 5cl of Mui Gin
4. Add 20cl of Fever Tree Indian  

1. In a glass aside, add 5 cl Magellan
2. On the infuser, place some hibiscus flower petals and make the Gin infusion for about 1 minute
3. Add ice mineral water and gel the service glass. Drain the water that has accumulated
4. Aromatize with 1 zest lemon
5. Add the Gin previously infusioned
6. Add 20cl of Fever Tree Mediterranean

Note
The hibiscus flower placed on the infuser can aromatize many Gins

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with zest orange and 2 clove buttons
3. Add 5cl Opihr
4. Add 20cl of Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with a ginger slice and 3 Juniper berries
3. Add 5cl of G'Vine Nouaison
4. Add 20cl 1724 

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with a Red Apple slice and a Chili seedless
3. Add 5cl of Old English
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with Lime zest
3. Add 5cl of Tanqueray Ten
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize 2 cucumber slices and some rose petals
3. Add 5cl of Hendrick's
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lime zest, 2 leaves of mint and 3 Jamaican pepper grains
3. Add 5cl of Dutch Courage
4. Add 20cl of Ledger's Premium

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 2 thin slices of strawberry and a stick of cinnamon
3. Add 5cl Brockmans
4. Add 20cl of Fever Tree Indian

1. In a glass aside, add 5cl Gin Mare
2. On the infuser, put a few pink pepper grains (15/20) and then infuse in Gin for about 1 minute
3. Add mineral water ice and freeze the service glass. Drain the water that has accumulated in the cup
4. Aromatize with 2 basil leaves
5. Add the Gin previously infusioned
6. Add 20cl of Schweppes Pink Pepper

Note
Pink pepper placed in the infuser can aromatize many Gins.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with orange zest and 3 coffee beans
3. Add 5cl of Citadelle Reserve
4. Add 20cl Schweppes Original Tonic

Note
To enhance the coffee flavor, you can warm the beans with gin on the bar spoon, or grated directly into the glass.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with orange zest and a stick of Cassia
3. Add 5cl of Bombay Sapphire
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with some Almond slices
3. Add 5cl of Nao
4. Add 20cl of Fever Tree Indian

Note
To enhance the almond flavor you can slightly heat it on the stove.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with Lemon and Lime zest and 3 Juniper berries
3. Add 5cl of Tanqueray Rangpur
4. Add 20cl Schweppes Original Tonic    

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest and two cardamom pods
3. Add 5cl Master's
4. Add 20cl of Ledger's Premium

1. In a glass aside, add 5cl Bulldog Extra Bold
2. On the infuser, place 4 cardamom pods, 6 pink and Jamaican pepper grains and about 20 coriander seeds
3. infuse spices in Gin for about 1 minute
4. Add mineral water ice and freeze the service glass. Drain the water that has accumulated in the cup
5. Aromatize with lime zest
6. Add Gin previously infusioned
7. Add 20cl Schweppes Original Tonic

Note
The spices placed on the infuser can aromatize many Gins.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with white Grape carpaccio
3. Add 5cl of G'Vine Floraison
4. Add 20cl of Schweppes Orange Blossom & Lavender

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest and a few leaves of coriander
3. Add 5cl Bulldog
4. Add 20cl Schweppes Original Tonic

1. In a glass aside, add 5 cl Monkey 47
2. On the infuser, put a few pink pepper grains (15/20) and then infuse in Gin for about 1 minute
3. Add mineral water ice and freeze the service glass. Drain the water that has accumulated in the cup
4. Aromatize with lime zest
5. Add Gin previously infusioned
6. Add 20cl of Fever Tree Indian

Note
Pink pepper placed in the infuser can aromatize many Gins.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with bachelor button and 2 cardamom pods
3. Add 5cl Gin Sul
4. Add 20cl of Schweppes Ginger and Cardamom

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 2 thin slices of strawberry and two raspberries
3. Add 5cl of Hayman's 1820 Liqueur
4. Add 20cl 1724

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with grapefruit zest and ginger slice
3. Add 5cl of Beefeater 24
4. Add 20cl 1724

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 2 raspberries and 2 cardamom pods
3. Add 5cl Mui Gin
4. Add 20cl 1724

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with White Grape cut into carpaccio
3. Add 5cl of Ferdinand's Saar Dry
4. Add 20cl of Fever Tree Mediterranean

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with a dried pear slice and 3 Allspice grains
3. Add 5cl of Sylvius
4. Add 20cl of Fever Tree Indian

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with a cucumber slice
3. Add 5cl Copperhead
4. Add 20cl of Fever Tree Elderflower

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with orange zest and a small branch of rosemary
3. Add 5cl of Bollõtâ
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Add 5cl of Filliers Dry Gin 28 Tangerine
3. Add 20cl of Fever Tree Mediterranean
4. Add a slice of dried tangerine

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lime zest
3. Add 5cl Gina
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest, a ginger slice and 3 Allspice grains
3. Add 5cl of Mombasa
4. Add 20cl of Ledger's Premium

1. In a glass aside, add 5 cl Ferdinands Saar Dry
2. On the infuser, place lavender (half the infuser capacity) and make this infusion in Gin for about 1 minute
3. Add mineral water ice and freeze the service glass. Drain the water that has accumulated in the cup
4. Add the Gin previously infusioned
5. Add 20cl 1724
6. Add some petals Rose

Note
Lavender placed on the infuser can aromatize many Gins.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize 1cm pod of vanilla and 3 berries Juniper
3. Add 5cl of Citadelle Reserve
4. Add 20cl of Fever Tree Indian  

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with Lemon  and Lime zest and 2 basil leaves
3. Add 5cl of Seagram's
4. Add 20cl of Fever Tree Indian

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with a thin green apple slice and 3 Juniper berries
3. Add 5cl Plymouth Navy Strength
4. Add 20cl of Fever Tree Indian

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with grapefruit zest 3 cut blueberries in half
3. Add 5cl Brockmans
4. Add 20cl of Ledger's Premium

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lime zest, a stalk of Citronella and 3 Juniper berries
3. Add 5cl of Nº3 London
4. Add 20cl of Fever Tree Indian

Note
To enhance the citronella aroma you can make it small holes to facilitate the Gin and Tonic infusion.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest and 5 coriander seeds
3. Add 5cl of Citadelle
4. Add 20cl of Fever-Tree Indian

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 2 strawberry thin slices and two basil leaves
3. Add 5cl of Citadelle
4. Add 20cl of Fever Tree Mediterranean

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with orange zest and some orange blossom petals
3. Add 5cl of Larios 12
4. Add 20cl Schweppes Original Tonic
5. Grate a bit of nutmeg seed directly into the glass.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with Lime zest, a Kaffir Lime leaf and 3 Juniper berries
3. Add 5cl of Silent Pool
4. Add 20cl Schweppes Original Tonic    

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with orange zest and 3 Juniper berries
3. Add 5cl of Sipsmith
4. Add 20cl of Fever Tree Indian

1. In a glass aside, add 5cl Monkey 47 and 2 Saffron filaments after stirring for 15 seconds
2. Add mineral water ice and freeze the service glass. Drain the water that has accumulated in the cup
3. Aromatize with grapefruit zest
4. Add the Gin previously infusioned
5. Add 20cl 1724

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with Orange and Lime zest
3. Add 5cl of Larios 12
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with orange zest and some coriander seeds
3. Add 5cl of Nº3 London
4. Add 20cl Schweppes Original Tonic

Note
To enhance the coriander seed flavor you can make a previous infusion in Gin with the help of an infuser. Gin already infusioned will be used in step 3.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 2 mint leaves
3. Add 5cl of Wild Cherry Snow Dog Edition
4. Add 20cl 1724

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with orange zest and 2 fresh coriander leaves
3. Add 5cl Copperhead
4. Add 20cl of Fever Tree Mediterranean       

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with orange zest and 3 Allspice grains
3. Add 5cl Master's
4. Add 20cl of Fever Tree Indian

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest and a bachelor button
3. Add 5cl of Silent Pool
4. Add 20cl Schweppes Original Tonic

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest and a Kirsch cherry in syrup
3. Add 5cl of Wild Cherry Snow Dog Edition
4. Add 20cl of Fever Tree Mediterranean

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lime zest, a ginger slice and 2 clove buttons
3. Add 5cl London Nº1
4. Add 20cl of Fever Tree Indian

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with lemon zest and about 1cm vanilla pod
3. Add 5cl Friday
4. Add 20cl of Fever Tree Indian

1. In a glass aside, add 5cl Gold Grail
2. On the infuser, put a few pink pepper grains (15/20) and then infuse in Gin for about 1 minute
3. Add mineral water ice and freeze the service glass. Drain the water that has accumulated in the cup
4. Aromatize with lemon zest
5. Add the Gin previously infusioned
6. Add 20cl of Fever Tree Indian

Note
Pink pepper placed in the infuser can aromatize many Gins.

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize with 2 thin slices of strawberry
3. Add 5cl Bloom
4. Add 20cl 1724