In a cocktail shaker, muddle the one sprig of rosemary gently with the orange juice. Add gin and Thatcher’s Organic Blood Orange liqueur, and a handful of ice cubes to the shaker. Shake the mixture well for about 15-20 seconds to chill the ingredients. Strain the cocktail into a chilled glass filled with ice cubes. Stick the remaining two rosemary sprigs into glass so they stand straight up.

Rub the interior of each glass with the blood orange peel. Fill a glass with ice. Pour in the Gin, Thatcher’s Blood Orange Liqueur, Campari and Sweet Vermouth and stir well. Garnish with fresh blood orange and blood orange peel. Garnish with decorative bats and dry ice. (optional)

Combine all ingredients into a shaker with ice. Shake until well-chilled and strain into a chilled glass. Garnish with lime wheel.

Chill the glass. Add all the ingredients to a shaker and dry shake. Add ice to shaker and shake again. Strain into a chilled coupe glass. Garnish with Peychaud’s bitters on egg foam.

Build in a wine glass :Thatcher’s Blood Orange Liqueur, Coppercraft Vodka and fresh cider, add ice and top with choice of hard cider and stir. Garnish with blood orange slice, apple slice and a cinnamon stick.
Thatcher’s Blood Orange Cinnamon Infusion: Into a container empty a bottle of Thatcher’s Blood Orange Liqueur (save bottle), add 6-8 cinnamon sticks and let sit to infuse for 24 hours. Strain infusion and place back in the bottle.

In a shaker tin with ice, combine and shake all the ingredients except grenadine and soda water until chilled. Strain into a Collins glass with fresh ice and sink grenadine. Top with soda water and garnish with a dehydrated lemon wheel.