Blood, Sweat & Tears

25ml Solbeso

25ml Bénédictine

50ml Blood Orange Puree

2 Dash The Bitter Truth Lemon Bitters

15ml Rich Simple Syrup

Glass: Tall

Method: Swizzle

Ice: Crushed

Garnish: Dehydrated Blood Orange Wheel

The inspiration for this actually came from the Bénédictine. One of my favorite liqueurs and has always mixed to well with orange. Mostly sat gaining dust on the back bar only to be used when that one off customer orders a Singapore Sling, because they stayed at the Raffles Hotel one time and yes, I know their's was different. I'm sorry I've never been there.


Anyway, Orange - Blood orange, you see the progressing. I chose Solbeso because of it's high orange and floral notes, it mixed perfectly with the Bénédictine so well I want to use this cocktail a basis for more experimentation ....See Below.


25ml Solbeso

12.5ml Passionfruit Liqueur

12.5ml Apricot Liqueur

50ml Chinese Rose Tea

12.5ml Aqua Riva Organic Agave Syrup

2 Dash The Bitter Truth Creole Bitters

12.5ml Citric Acid Solution


Glass: Martini

Method: Shake & Fine Strain

Ice: None

Garnish: Forraged Leaves

You Beso Call Sol


Cacao & Coffee

25ml Solbeso

25ml Ron Zacapa 23yr

30ml Fresh Italian Espresso (Straight from the machine)

15ml Agave Syrup

2 Dash Fee Brothers Cherry Bitters


Glass: Short

Method: Shake & Strain

Ice: Cubed

Garnish: Speared Cherries

This one is a shout out to one of my nearest and dearest- Steve Arthurs. I have worked with Steve for many years and he created this wonder on day playing with the classic combination of Coffee and Cherry.


We argued over the use of Ron Zacapa 23yr in the menu however settled on the use of Havana 7yr instead. Steve secretly spited me for this I think. In truth it was perfect the former way...using Zacapa. So Steve here you go, in true form Cacao & Coffee.


I was impressed by this drink thinking, Solbeso and Coffee? That wont work, but the sweet blend with the added Fee Brothers Cherry Bitters really brought this cocktail to a new light. It was a perfect up sell to an Espresso Martini and one for any coffee lover out there.

Pina Passion Colada

25ml Solbeso

20ml Abelha Cacacha

10ml Suze

50ml Pineapple Juice

25ml Fresh Coconut Milk

12.5ml MONIN Passion Fruit


Glass: Tall

Method: Shake & Strain

Ice: Cubed

Garnish: Cocktail Umberella, Speared Cherries and Pineapple Leaves


I'm gonna say it. The Pina Colada is my favorite drinks in the world. There is not a time in my life where I don't think the creamy coconut goodness wouldn't have made things better. So it's no surprise that the Latin American spirit found it's way into one of my all time top drinks.


The concept for this was simple. All my favorite things in one glass...


One point worth noting here, when using pineapple leaves as a garnish for any drink make sure you wash them. The fine white powder you seen of the leaf is made from the pineapple itself as a protection from insects and other pathogens from sticking to it or infecting it has also been rumored to contact Penicillin. So please Wash Your Pineapples people.

You Beso Call Sol. I love that show...


So I created this drink for a 'Bartenders Choice' menu in a bar I worked in Newcastle Tiger Hornsby.

I wanted to incorporate Rose Tea into a drink, which I love drinking at home.

I can't really place my thought process here as this cocktail took me a long time and many tries to get where I was happy with it.


The Citric Acid Solution was fun to play with, I wasn't sure what ratio to mix the acid to water but I just kept adding water until it was super tart, but a nice fluid liquid. For more information on Citric Acid I've attached a link to A Bar Above where they have a great video on who to use citric acid in cocktails -

Gingerbread Road

25ml Solbeso

25ml Bénédictine

1 Egg

15ml MONIN Gingerbread Syrup


Glass: Steamed Wine

Method: Shake & Dry Shake

Ice: None

Garnish: Coco Sprinkled Glass

So as I said above I wanted to revisit the mix of Solbeso and Bénédictine. I absolutely love this pairing.


With Christmas looming round the corner I wanted to create something that was Christmas in a glass. I didn't want to make a Turkey and Cranberry Mojito but something I'd enjoy drinking. I also have a soft spot for gingerbread.


The gingerbread works so well with the herbal notes of the Bénédictine and Orange from the Solbeso. Originally this cocktail was meant to be a Flip style drink, with the inclusion of cream however a simple mistake I forgot to add the cream on the recipe when I first made it for a friend and was so surprised at how the Egg alone acted as a mixer. Instead of leaving the drink thick like I assumed it gave a fantastic creamy texture.


This one is a winner with me. The use of the egg will put a lot of people off but I always use Lion stamped eggs. These are salmonella free and safe to consume raw.

Solbeso Tommy's

50ml Solbeso

25ml Fresh Lime Juice

15ml AquaRiva Organic Agave Syrup


Glass: Short

Method: Shake & Strain

Ice: Dirty Drop

Garnish: Lime Wheel

So I'd always loved Solbeso in a margarita, but I'd never had a Tommy's until I met my partner Molly, she's a bartender to and introduced me to a range of classic drinks I'd not tried before.


The Tommy's was so simple 3 ingredients a true classic. Tequila, Lime & Agave. We subbed the tequila one day for Solbeso and it blew our minds.


This is now my drink of choice or at least it will be when Solbeco is available in more places!