10 Gin Cocktails To Make This Weekend

Shake everything together with ice and pour into a salt-rimmed old fashioned glass filled with ice.

Garnish with a slice of dried blood orange.

Pour all ingredients into a shaker tin. Seal and dry shake.

Pour into a glass and garnish with a fresh raspberry.

Stir the ingredients over ice and strain into a chilled martini glass.

Garnish with a twist of citrus.

Stir over ice in a mixing glass and strain into a chilled martini glass.

Garnish with a twist of pink grapefruit.

Put the gelatine leaves in a bowl and cover with cold water and leave for 10-15 minutes.

Meanwhile, heat the water and sugar in a small saucepan, on a low heat stirring occasionally until the sugar has dissolved.

Bring to the boil and let it bubble for 6 minutes until it has turned syrupy, set aside to cool ever so slightly.

Squeeze the excess water from the gelatine leaves and add them to your syrup mixture, stir until dissolved.

Add the gin, elderflower tonic and lemon juice and strain into a clean jug.

Divide between two glasses and chill for a minimum of four hours.

When ready to serve decorate with lemon slices and sprigs of mint.

Shake the gin, lime cordial and lemon juice with ice.

Fine strain into a chilled glass and serve.

Fill a cocktail shaker with ice, and pour in the lemon juice, sugar syrup and gin.

Shake well, then strain into a sparkling wine flute. Top with the brut.

Leave to settle then fill up with more sparkling wine. Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest.

Get your glass. We recommend an elegant long glass like a 'flute' or champagne glass which will help to preserve your prosecco bubbles. You want your glass nice and cold before you start. Pre-chill your glass by putting some ice into it. If you don't have enough ice, run the glass under some cold water and dry it, or find a suitable way to get it nice and cold!

Get your cocktail shaker. Add 40ml of Roobee rhubarb pink gin. Add 20ml of sugar syrup (you can make your own by adding 2 parts sugar 1 part hot water and let it chill). Now add your fresh lemon juice. Squeeze out half a lemon into a 25ml measure over your shaker.

Add in lots of ice, then give it all a proper firm shake.

Freshly ice up your pre-chilled glass. Double-strain your liquid from your cocktail shaker, through a strainer and into your glass. Fill the glass up halfway, then top your glass up with prosecco.

Get a long peel of lemon and a sprig of fresh mint and delicately place into your glass so it rests on the top.

Fill a tall glass with ice.

Pour all liquid ingredients other than the soda wate rinto a tall, chilled tall glass. Add a few mint leaves or basil. Top with soda and using a long spoon or utensil, gently stir the ingredients to mix.

Add more ice if necessary and garnish with a juicy wedge of grapefruit.

Half fill a large mixing glass with ice and pour in the ingredients. Stir for at least 30 seconds to combine the flavours.

Strain over ice into an old fashioned glass.

Garnish with a twist of orange peel.