Dry shake all the ingredients, except for garnishes, and pour into Collins glass. Top with gold dust and sugared berries.

In a shaker with ice, add Thatcher’s Organic Vodka, Thatcher’s Organic Hibiscus Liqueur, and juices. Pour the drinks into glass, and top them up with more pink lemonade if needed. Stir in edible glitter, and garnish with rainbow candy.

Fill a cocktail shaker with ice. Add Thatcher’s Organic Hibiscus Liqueur, Thatcher’s Organic Elderflower Liqueur, Licor 43, cranberry juice, and freshly squeezed lemon juice. Shake the ingredients well for about 10-15 seconds to chill. Strain into a chilled champagne flute or coupe glass. Top with champagne.

Muddle the jalapeno slices and sugar in a shaker before adding cherry juice, Thatcher’s Organic Hibiscus Liqueur, Thatcher’ Organic Small Batch Vodka, and pink lemonade to the mix. Fill the shaker with ice cubes and shake well. Strain into a chilled glass and serve.

Add Thatcher’s Organic Hibiscus Liqueur, Thatcher’s Organic Small Batch Vodka, peppermint schnapps, crushed ice, and cranberry juice to the shaker. Shake and strain into a chilled glass filled with crushed ice. Garnish with cranberries.

Shake the hibiscus liqueur, vodka, and grapefruit juice with ice, then strain into a glass filled with ice. Top with tonic water and garnish with a grapefruit peel.