In a quart jar combine apple cider vinegar, apples, peppercorns, and sugar. Apply a watertight lid and shake jar. Allow the jar to sit in your refrigerator for four days, shaking daily. Strain 3 oz shrub into a clean cocktail shaker, add Thatcher’s Organic Elderflower Liqueur and sparkling water or prosecco. Shake and strain into a chilled coupe.

In a small pitcher, combine Thatcher’s Organic Elderflower Liqueur, sherry, lemon juice, soda water, and figs. Stir to combine and serve over highballs stuffed with plenty of crushed ice.

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.