by Tricia

- 1 1/2 Oz Roxane
- 1/2 Oz Combier Pêche de Vigne
- 1 Oz Fresh squeezed Lime
- 1/2 Oz Liquid Alchemist Orgeat
- 1 Egg White

Shake, After Shake & Strain

Garnish with Angostura

- 3/4 Oz lime juice•
- 3/4 Oz Honey syrup
- 1 1/2 Oz ROXANE

Shake with ice. Strain into a chilled Cocktail glass

Garnish with lime zest

by Tricia

- 1 1/2 Oz Roxanne
- 1/2 Oz Ferrand Dry Curaçao
- 1/2 Oz Liquid Alchemist Grenadine
- 3/4 Oz Fresh squeezed Lime

Shake & Strain up into Cocktail Glass

Garnish with Lime wheel

by Cesar

- 3/4 Oz Basil Syrup
- 1 watermelon slice
- 3/4 Oz lime juice
- 2 Oz Roxane

Muddle

Shake and strain in a cocktail glass

Garnish with a watermelon chunk

by Cesar

- 1 Oz lime juice
- 1 Oz Falernum Syrup
- 2 Oz green chili infused Roxane
- 6 coriander leaves
- 3 slices cucumber

Shake with ice. Strain into an Old Fashioned glass filled with ice.

Garnish with Cucumber and a mint sprig.

by Christiano Beretta (Black Pearl, Melbourne)

- 3 Oz ROXANE
- 1 barspoon of sugar syrup
- 1 barspoon of maraschino
- 1 barspoon of Absinthe
- 1 dash of Angostura bitters- Champagne
 

Put all of the ingredients except for the champagne into a mixing glass, fill with ice cubes, chill by mixing with a spoon then filter into a champagne goblet.

Top up with Champagne

Garnish with a Lemon Zest

Top up with champagne and decorate with the lemon zest.

by Francesco Turrini (Milk and Honey, London)

- 2 Oz ROXANE
- 1 Oz Lillet blanc
- 2 bar spoons Campari
- 1 bar spoon Maraschino Liqueur
- I Orange Zest

Put all of the ingredients into a mixing glass, fill with ice cubes, chill the blend by mixing with a spoon, then filter into a pre-chilled cocktail glass.

Extract the orange zest above the glass then decorate with a maraschino cherry.

- 4 Oz tomato-clam juice (Clamato)
- 3 dashes salt
- 3 dashes black pepper
- 2 dashes Tabasco sauce
- 4 dashes Worcestershire sauce
- 1 1/2 Oz Roxane

Shake with ice. Strain into an ice filled Highball glass, rimmed with celery salt.

Garnish with basil leafs and cherry tomatoes.