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This cocktail is James twist on a vesper with an anise note that tastes amazing.
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Grab a tall glass and fill it with ice, 60ml spiced rum and top it up with your ice tea and add lemon or lime wedges for garnish.
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The honey notes balance perfectly with the salty seaweed tones, subtle spices, cacao, saffron and cinnamon, with a light vanilla and rum flavoured oak finish.
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Is there anything better on a cold winter's day than a boozy coffee or hot chocolate? We think not. Here's what you need.
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Decadent and luxurious, this recipe calls for 70% cocoa chocolate but if you prefer it can be substituted for milk chocolate.
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This is our cheeky take on the classic Cuba Libre. Named after Cuba celebrating its independence we feel this one has to be on the list.