Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• ¾ oz. Suze Liqueur
• ¾ oz. Starlino Apertivo
• 1 dash Bitter Cube Jamaican #2 Bitters
• Orange peel, for garnish

Preparation:

• Stir all ingredients well with ice and strain up into a rocks glass. Garnish with the orange peel.

Ingredients:

• 2 oz. Ha’Penny Rhubarb Gin
• ½ oz. fresh lemon
• ½ oz. simple syrup
• Top with 187ml Prosecco
• Long lemon twist, for garnish

Preparation:

• Shake all ingredients except Prosecco well with ice and strain into a wine glass. Top with the prosecco and garnish with the long lemon twist.

Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• 1 oz. fresh lemon juice
• ½ oz. simple syrup
• ½ oz. strawberry puree
• 1 egg white
• Dash of aromatic bitters
• Club Soda

Preparation:

• Dry shake all ingredients except soda, then add ice, shake well with ice and double-strain into a Collins glass.  Top with club soda.

Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• ¾ oz. Domaine de Canton Ginger Liqueur
• ¾ oz. fresh lemon
• ¾ oz. simple syrup
• Top with Fever Tree tonic
• Blackberry & fennel fronds, for garnish

Preparation:

• Build in an ice-filled wine glass and top with tonic. Garnish and gently stir before service.

Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• ½ oz. Scapegrace Black Gin
• ¾ oz. Cocchi Americano
• ¾ oz. fresh lemon
• ½ oz. simple syrup
• 1 blackberry (muddled)
• Spritz of Crème de Violette (on top)

Preparation:

• Shake all ingredients well with ice and double-strain into an ice filled collins glass. Spritz with Crème de Violette and garnish with a lemon & blackberry basket.

Ingredients:

• 1 ¼ oz. Ha’Penny Rhubarb Gin
• ¾ oz. Sirene Aperitivo
• ½ oz. Bordiga Torino Rosso
• ¼ oz. Clear Creek Cranberry
• Lemon peel, for garnish

Preparation:

• Stir all ingredients well and strain over a since large cube of ice. Garnish with a lemon peel.

Ingredients:

• ¾ oz. Ha’Penny Rhubarb Gin
• ¾ oz. Giffard Frais De Bois
• ¾ oz. Giffard Rhubarbe
• ¾ oz. Heavy Whipping Cream
• ¼ oz. Giffard Vanilla De Madagascar

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass.  Garnish optional.

Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• ½ oz. Pimm’s
• ¾ oz. strawberry syrup
• ¾ oz. fresh lemon juice
• 1 dash cucumber bitters (can be muddled)
• 1 dash mint bitters (can be muddled)
• Mint & dehydrated lemon, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass.  Garnish with mint & dehydrated lemon.

Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• ½ oz. hibiscus
• ½ oz. fresh lemon
• 2 drops rosewater
• Splash of tonic
• Lavender foam

Preparation:

• Shake all ingredients except tonic well with ice and strain into a chilled cocktail glass. Garnish with a splash of tonic, lavender foam and aromatics.

Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• ¾ oz. fresh lime juice
• ½ oz. strawberry syrup
• ½ oz. blood orange
• 1 egg white
• Edible flowers, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass.  Garnish with edible flowers.

Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• ½ oz. rosemary and butterfly pea flower syrup
• ½ oz. fresh lemon juice
• Top with 2 oz. Fever Tree Ginger Beer

Preparation:

• Build in an ice-filled rocks glass.

Ingredients:

• 2 oz. Ha’Penny Rhubarb Gin
• ½ oz. fresh lemon juice
• ½ oz. simple syrup
• Top with sparkling wine
• Lemon twist, for garnish (optional)

Preparation:

• Shake all ingredients well with ice and strain into a Flute glass. Top with sparkling wine.

Ingredients:

• 2 oz. Ha’Penny Rhubarb Gin
• Top with Fever Tree Lemon Tonic
• Lemon slices, for garnish

Preparation:

• Build in an ice-filled rocks glass and garnish with fresh lemon slices.

Ingredients:

• 1 ½ oz. Ha’Penny Rhubarb Gin
• 3 strawberries (sliced)
• ½ oz. fresh lime juice
• Top with sparkling water
• Lime wedge, for garnish

Preparation:

• Place sliced strawberries in the bottom of a highball glass. Build cocktail over ice (crushed ice recommended) and garnish with the lime wedge.