Ron Frith | Mix | Reading 25ml Chambord 20ml Tuaca 35ml White Cranberry Juice 2 Lemon Wedges 1 Barspoon Vanilla Sugar

Muddle Ingredients, shake with ice and strain. Pour into frosted Martini glass Garnish with a berry rack (cocktail spear with raspberry, blueberry and blackberry)

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Kyle Gibson | Blanch House | Brighton 35ml Chambord 25ml Ginger Liqueur (Giffard or Berry's work best) 10ml Dubonnet 12.5ml Fresh Lemon Juice Pinch Fresh Ginger Dash Fee Bro's Cherry Bitters Champagne Crown

Shake everything except champagne, double strain into a chilled cocktail glass. Crown (layer) a small amount of champagne over the top.

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Matthew Dakers | Hoxton Pony | London 40ml Chambord 10ml Sweet Vermouth 35ml Apple Juice 10ml Lemon Juice Lemon Sugar 15ml Egg White Raspberry and Cranberry Marmalade

shake all ingrediants double strain into a martini glass. Garnish with toast Coat martini glass with glitter.

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Gabe Toldi 2cl Chambord Black Raspberry Liqueur 2cl Hayman's Old Tom Gin 2cl Lillet Blanc Aperitif Wine 2 Dashes Fee Brothers' Grapefruit Bitters Two Chambord-Soaked Blackberries (Infused for 1 Week in a Sealed Jar)

Stir drink in a chilled, ice filled mixing glass for roughly 15 seconds or until well chilled. Strain into a medium sized cocktail glass. Garnish with Chambord-Soaked Blackberries.

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Vincenzo Calenzo | Galvin at Windows @ Hilton Park Lane | London 25 ml Chambord 25 ml Finlandia Vodka Fresh Lime Squeeze 25 ml Dragon Fruit & Pear Puree 2 Baby Basil leaf

Shake well and strain just once to release the seeds and the smotness coming from the dragon fruit and pear puree. Serve in a chilled martini glass. Garnish with a baby basil leaf.

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Lee Hyde | Laguna | Cardiff 40ml Chambord 20ml Cointreau 5 ml Absinthe 25ml Lemon Juice 25 ml Egg White

Shake initially with just the spring from a hawthorn, then shake thoroughly with hard ice. Fine strain into a chilled cocktail glass. Rim the glass with Lemon Zest. Serve a croissant on the side with homemade chambord and raspberry jam.

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Peter Mierzwa | Merkaba | Brighton 25ml Chambord 35ml Miller's Westbourne Strength 10ml lavender gomme 10ml lemon juice 2 dashes Fee Bros Rhubarb Bitters

For lavender gomme, use 2 barspoons of dried lavender flowers (you can get them in local stores, ex. Taj) for 200ml boiling water, brew for 5 min, fine strain and adding sugar, make gomme. Combine all ingredients in a shaker, shake hard with cubed ice.

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Matt Marriott | Island Bar | Birmingham 25ml Chambord 25ml Hennessy Fine de Cognac 20ml Freshly Squeezed Grapefruit Juice 15ml Freshly Squeezed Lime Juice 2 barspoons Honey

Stir all ingredients. Shake with fresh ice and fine strain into chilled martini glass. Garnish: carbonate 3 small seedless white grapes in a CO2 iSi charger and string on cocktail stick.

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Mallory Scott | Bar Strata | Glasgow 25ml Chambord 25ml Zubrowka Bison Grass Vodka 12.5ml Absolut Kurant 6.75ml Gomme 50ml Tea Palace Nettle Tea 12.5ml Elderflower Cordial 2-3 Fresh Gooseberries

Muddle gooseberries with elderflower cordial and gomme in boston glass. Add nettle tea, Zubrowka, Absolut, and Chambord, and shake with ice. Double strain into Martini glass. Garnish with gooseberry.

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Adam McGurk | Sosho | London 25ml Chambord 10ml Italian Vermouth 15ml Lemon Juice 15ml Earl Grey Tea Syrup 2 Dash Grapefruit Bitters 2 Orange Slices 2 Pink Grapefruit Slices

Muddle ingredients. Shake with ice and strain. Granish with Orange Peel.

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Giulio Amodio | China Tang @ The Dorchester | London 25ml Chambord 35ml Vodka 15 ml Genever Bols 10 ml Elderflower Cordial 10 ml Lime Juice 2 Raspberries 1 strawberry

Shake all ingredients and strain into glass.

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Fabrizio Thiella | Galvin at Windows @ Hilton Park Lane | London 2.5cl Chambord 4cl Martell VSOP Cognac 2cl Cranberry, Raspberry and Elderflower Infused Tea 0.5cl Fresh Squeezed Lemon Juice 1 barspoon Rose Petal Jam 1 Dash Egg White

Ingredients are shake together in a boston glass and strained in a chilled martini glass. The cocktail is served on a small plate with a couple of amaretto biscuits as a garnish, to eat and enjoy with the drink.

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John Morrison | Elliots | Prestwick 25ml chambord 10ml absolut raspberri charged with Moet 10ml homemade hibiscus syrup Edible hibiscus flower* *The Hibiscus flower is an edible aromatic flower which will visually 'BLOOM' in the glass when the cocktail is charged with champagne.

"The Chambord, hibiscus sryup and Absolut Raspberri are shaken in a boston glass. The ingredients are then fine strained into a pre chilled martini glass containing a Hibiscus flower. The cocktail is then charged with Moet and the Hibiscus flower will 'BLOOM' in the glass."

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Janis Clarke | Oscar | Charlotte Street Hotel | London 25ml Chambord 25ml Cognac 5ml (one barspoon) Pernod 25ml Lemon Juice

Shake all ingredients and fine strain into a Martini glass with a 'Chambord sugar' rim. Garnish with a twist of lemon.

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Brun-Noceti Emilie | OXO Tower | London 25 ml chambord 50 ml tanqueray ten gin 10 ml lemon juice 15 ml rose sirop muddled fresh pink grapefruits,fresh raspberries,black pepper add a drop of bubblegum extract top up with champagne

Muddle fresh raspberries, pink grapfruit, and black peper. 50ml of tanqueray ten gin, 15ml of rose syrup, 10ml of lemon juice 1 spray of bubble gum extract double strain top up with champagne.

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David McJannet | Elliots Bar | Prestwick 25ml Chambord 25ml Brugal Enejo Rum 5ml Frangelico 25ml 50/50 5ml Ilex Guayusa* infused gomme 10ml Lime Juice *Ilex Guayasa is a plant derived from the holly tree species, it is high in caffeine and known for its hangover preven.

Fine strained into martini glass. Serve with 3 raspberries as garnish.

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Robert Wood | The Kenilworth Hotel | Kenilworth 25ml Chambord Black Raspberry Liqueur 50ml Croissont infused Grey Goose Vodka 15ml Illy Espresso Liqueur 15ml Fresh Apple Juice Bsp Starbuck's Caramel Syrup

My 'Holly Golightly' cocktail is a representation of Holly's breakfast at Tiffany's. The Croissont infused Vodka, Chambord, Apple and Caramel combine to represent the Danish she eats along with her represented by the Espresso liqueur. The cocktail is garnished with a Edible 'Champagne flavoured' $50 bill that you eat before the cocktail, therefore having Champagne before breakfast.

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