Combine all ingredients in a glass over ice. Stir gently. Garnish with rosemary sprig.

In a mixing glass with ice stir Thatcher’s Organic Elderflower Liqueur, Thatcher’s Organic Cucumber Liqueur, and simple syrup until chilled. Strain into champagne flute and top with chilled champagne. Garnish with cucumber ribbon.

In a cocktail shaker with ice add Thatcher’s Organic Vodka, Thatcher’s Organic Elderflower Liqueur, pear puree, simple syrup, and lemon juice. Shake until chilled. Strain into a Collins glass with ice and top with soda water. Stir to combine. Garnish with pear slice and cinnamon stick.

Combine ingredients in shaker. Dry shake. Add ice and wet shake. Strain into Coupe glass and garnish with lime twist.

Muddle mint in the bottom of glass. Then add Thatcher’s Organic Elderflower Liqueur and elderflower syrup (or more if you like a sweeter taste). Add a few ice cubes. Fill the glass with Prosecco and a splash of seltzer. Stir gently to combine. Garnish with lime wedge.

Combine ingredients in shaker with ice. Shake and strain into Collins glass. Add ice and garnish with a thyme sprig, lime, and lemon wheel.

Shake with ice in shaker and strain into Collins glass. Top with lemonade and garnish with blueberries and a rosemary sprig

Combine ingredients in shaker with ice. Strain into Collins glass and top with ginger beer.

Combine ingredients in Collins glass and top with soda water. Garnish with lemon.

Combine Coppercraft Gin, Thatcher’s Organic Elderflower Liqueur, and lemon juice into stirring glass. Stir with ice and strain into Coupe glass. Gently use barspoon to submerge luxardo cherry juice at bottom of glass. Garnish with lemon peel and luxardo cherry.

Combine ingredients in mule mug, add ice, and top with ginger beer. Garnish with lime.