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Recipes

We created over 70 cocktails with Ovant at the centre - no-alcohol, lo-alcohol and some stronger options for everyone to enjoy!

  • No-Alcohol
  • Lo-Alcohol
  • Alcohol
  • No-Alcohol
  • Lo-Alcohol
  • Alcohol
Filter( cocktails)

INGREDIENTS


60 ml Ovant Royal
60 ml Cherry and Balsamic Shrub
1 btl Soda Water

Black Forest Spritz

01

INGREDIENTS


60 ml Ovant Verve
10 ml Salted Rosemary Syrup
7 ml Lemon Juice
1 btl Soda Water

Do It Again, Rosemary

02

INGREDIENTS


60 ml Ovant Royal
15 ml Cinnamon Syrup
1 btl Soda Water

The Ambassador

03

INGREDIENTS


30 ml London Dry Gin
15 ml Vodka
15 ml Lillet Blanc
15 ml Ovant Verve

Ovant's Vesper Martini

04

INGREDIENTS


50 ml Gin
30 ml Ovant Grace
15 ml Simple Syrup
4 pcs Lemon, Wedges
12 pcs Basil Leaves

Ovant's Gin and Basil Smash

05

One of the Founder's favourites.

Tom's Tipple

06

INGREDIENTS


60 ml Ovant Grace
30 ml Mandarin Juice
15 ml Ginger Syrup
1 btl Soda Water

The Revival

07

INGREDIENTS


30 ml White Rum
15 ml Dark Rum
15 ml Cointreau
15 ml Ovant Royal
15 ml Orgeat Syrup
20 ml Lime Juice

Ovant's Mai Tai

08

Named after the famous 135km Cape to Cape Walk that passes just down the road from the Ovant Distillery on its way from Cape Leeuwin to Cape Naturaliste.

Cape to Cape

09

INGREDIENTS


60 ml Ovant Verve
15 ml Cointreau
60 ml Mandarin and Dill Shrub
1 btl Soda Water

Citrus and Herb Delight

10

INGREDIENTS


60 ml Ovant Verve
15 ml Mint and Basil Syrup
4 pcs Lime, wedges
15 pcs Mint Leaves
1 btl Ginger Ale

The Full Minty

11

INGREDIENTS


30 ml Vodka
15 ml Lychee Liqueur
15 ml Ovant Grace
15 ml Fragrant Syrup
15 ml Lime Juice
6 pc Fresh Lychee, deseeded
1 pc Kaffir Lime Leaf

Lychee Seduction

12

INGREDIENTS


60 ml Bourbon
30 ml Ovant Royal
15 ml Lemon Juice
15 ml Cinnamon Syrup
1 Egg White

Ovant's Whiskey Sour

13

INGREDIENTS


45 ml White Rum
45 ml Ovant Grace
4 pc Lime wedges
15 ml Fragrant syrup

The Alegria

14

INGREDIENTS


30 ml Aperol
60 ml Ovant Grace
30 ml Tangerine Juice
15 ml Citrus Syrup
1 dash Orange Bitters

Bittersweet Love

15

This recipe is perfect with a piece of dark chocolate on a Saturday night.

My Guilty Pleasure

16

A summer classic, beloved by all, elevated by Ovant.

Ovant's Number One Cup

17

Stop. Reset. Go again.

Pre-Game Ritual

18

 Favourite recipe of one of our Founders, who has drunk more martinis than 007.

Ovant's Dry Martini

19

INGREDIENTS


45 ml Ovant Verve
45 ml Aperol
1 btl Soda Water

The Portofino Sundowner

20

INGREDIENTS


30 ml Vodka
30 ml Ovant Royal
15 ml Simple Syrup
30 ml Fresh Espresso

Ovant's Espresso Martini

21

INGREDIENTS


60 ml Aperol
60 ml Sparkling Wine
60 ml Ovant Verve

Ovant's Aperol Spritz

22

INGREDIENTS


60 ml Ovant Verve
30 ml Lemon Juice
20 ml Orgeat Syrup
1 Egg White
1 dash Lemon Bitters

Lemon and Lime Sour

23

INGREDIENTS


60 ml Ovant Verve
30 ml Vodka
15 ml Citrus Syrup
1 btl Citrus Soda Water

The Awakening

24

INGREDIENTS


60 ml Ovant Grace
30 ml Blackberry and Blueberry Shrub
15 ml Chambord
15 ml Lemon Juice

Fortune and Fame

25

INGREDIENTS


60 ml Ovant Royal
30 ml Peach Liqueur
15 ml Peach and Thyme Shrub
1 dash Orange Bitters

The Spiced Peach

26

INGREDIENTS


60 ml Ovant Verve
60 ml Strong Chamomile Tea
1 barspoon Lemon Juice
1 tsp Honey

Chamomile Kiss

27

INGREDIENTS


60 ml Ovant Royal
30 ml Lemon Juice
15 ml Cinnamon Syrup
1 dash Angostura Bitters
1 Egg white

The ROYAL Sour

28

Created for Executive Chef Jean-Philippe Blondet, Alain Ducasse at The Dorchester.

Fancy Fig Cocktail

29

INGREDIENTS


60 ml Ovant Verve
10 ml Chilli Syrup
60 ml Ruby Red Grapefruit Juice

Ruby Tuesday

30

INGREDIENTS


30 ml Ovant Verve
10 ml Fragrant Syrup
1 btl Ginger Ale

Rooftops Over Bangkok

31

INGREDIENTS


60 ml Ovant Grace
1 btl Bitter Lemon

The G&B

32

A very gentle nod to one of our muses. A driving force behind no-alcohol, but unwilling to say goodbye to Campari!

Afternoon Heiress

33

Homage to the whisky & soda highball culture of Tokyo, balancing everyday drinking and fine cocktail precision.

The Royal & Soda

34

INGREDIENTS


60 ml Gin
30 ml Ovant Grace
15 ml Lemon Juice
15 ml Honey

Ovant's Beez Neez

35

INGREDIENTS


30 ml Ovant Grace
30 ml Cherry and Balsamic Shrub
10 ml Mint and Basil Syrup
2 pcs Lime, wedges
5 pcs Mint Leaves
1 btl Soda water

The Cherry Smash

36

INGREDIENTS


60 ml Ovant Grace
2 pcs Lemon, wedges
15 ml Salted Rosemary Syrup
1 btl Soda Water
1 dash Lemon Bitters

Gracetown Fizz

37

INGREDIENTS


60 ml Ovant Grace
2 pcs Lime, wedges
15 ml Chilli Syrup
1 pinch Ground Turmeric
1 btl Ginger Beer

Earth and Spice

38

INGREDIENTS


90 ml Ovant Royal
15ml Demerara Syrup
1 dash Orange Bitters

Fashionably Royal

39

INGREDIENTS


60 ml Ovant Royal
60 ml Earl Grey Tea
15 ml Lemon Juice
15 ml Mint and Basil Syrup

A Day at The Races

40

INGREDIENTS


70 ml Ovant Grace
1 btl Tonic Water

The Grace Perfect Serve

41

INGREDIENTS


60 ml Ovant Grace
15 ml Citrus Syrup
1 btl Citrus Tonic Water

Citrus Fields

42

INGREDIENTS


60 ml Ovant Grace
15 ml Mint and Basil Syrup
1 btl Aromatic Tonic Water

Chelsea Aperitif

43

A recipe conceived at 2:30am while listening to legendary Chicago blues singer Howlin’ Wolf.

Smokestack Lightnin'

44

INGREDIENTS


60 ml Ovant Verve
15 ml Limoncello
30 ml Apricot, Vanilla and Mint Shrub
10 ml Lime Juice
40 ml Soda Water

Bean There, Done That

45

INGREDIENTS


60 ml Ovant Royal
60 ml Black Ceylon Tea
15 ml Lemon Juice
5 ml Honey
5 ml Cinnamon Syrup

Goodnight Nurse

46

INGREDIENTS


60 ml Ovant Verve
30 ml Watermelon and Basil Shrub
15 ml Basil and Mint Syrup
15 ml Lemon Juice
1 Egg White

Garden Party Coupe

47

Dedicated to a very large, very tattooed man, infamous throughout Barceloneta’s watering holes.

The Big Prince of Barceloneta

48

INGREDIENTS


90 ml Amaretto
30 ml Ovant Royal
30 ml Lemon Juice
15 ml Simple Syrup
1 Egg White

Ovant's Amaretto Sour

49

INGREDIENTS


45 ml Gin
45 ml Sweet Vermouth
45 ml Campari
15 ml Ovant Verve

Ovant's Negroni

50

INGREDIENTS


70 ml Ovant Royal
1 btl Ginger Ale

The Royal Perfect Serve

51

INGREDIENTS


30 ml Ovant Royal
30 ml Dark Rum
10 ml Simple Syrup
1 pc Passion Fruit
4 pcs Lime, wedges
10 pcs Mint Leaves
1 btl Ginger Beer

Royal Passion

52

INGREDIENTS


60 ml Bourbon
30 ml Ovant Royal
15 ml Mint and Basil Syrup
4 pcs Lemon, wedges
12 pcs Mint leaves

Ovant's Bourbon Smash

53

INGREDIENTS


45 ml Ovant Grace
60 ml Blood Orange Juice
15 ml Ginger Syrup
15 ml Lemon Juice
80 ml Sparkling Wine

It's Your Thing

54

INGREDIENTS


30 ml Sweet Vermouth
30 ml Ovant Grace
30 ml Pomegranate Juice
15 ml Ginger Syrup

Bull's Blood

55

INGREDIENTS


60 ml Gin
10 ml Grand Marnier
15 ml Ovant Grace
15 ml Lemon Juice
1 barspoon Orange Marmalade

Ovant's Breakfast Martini

56

INGREDIENTS


70 ml Ovant Verve
1 btl Soda Water

The Verve Perfect Serve

57

INGREDIENTS


60 ml Ovant Royal
60 ml Lapsang Souchong Tea
15 ml Lemon Juice
15 ml Ginger Syrup

The Smoke On The Water

58

INGREDIENTS


60 ml Ovant Royal
30 ml Sweet Vermouth
1 dash Bitters

The Midtown

59

INGREDIENTS


30 ml Ovant Royal
30 ml Calvados
15 ml Cinnamon Syrup
15 ml Lemon Juice

The Big Apple

60

INGREDIENTS


60 ml Ovant Royal
15 ml Pineapple Juice
15 ml Demarara Syrup
15 ml Lime Juice
10 ml Coconut Cream
10 ml Single Cream

The Perfect Escape

61

INGREDIENTS


60 ml Ovant Grace
15 ml Ginger Syrup
15 ml Lemon Juice
60 ml Rosebud Tea
1 dash Rose Water

Flowers and Petals

62

INGREDIENTS


60 ml Ovant Verve
60 ml Sparkling Dry Apple Cider
15 ml Citrus Syrup

English Summer

63

Shizuoka prefecture is the largest producer of green tea in Japan and one of the proudest tea regions.

Road to Mt. Fuji

64

INGREDIENTS


60 ml Ovant Royal
1 barspoon Orange Marmalade
1 pc Lemon, wedge
½ tsp Brown Sugar
1 dash Orange Bitters

Fool's Gold

65

INGREDIENTS


60ml Gentian Liqueur
60 ml Ovant Verve
1 btl Soda Water

The Suzee Q

66

INGREDIENTS


60 ml Ovant Grace
15 ml Cointreau
30 ml Grapefruit Juice
10 ml Lemon Juice
10 ml Ginger Syrup

The Viper

67

INGREDIENTS


30 ml Galliano L’Autentico Liqueur
60 ml Ovant Verve
30 ml Lemon Juice
15 ml Black Pepper Syrup
1 Egg White
1 dash Bitters

The Tuscan Sour

68

INGREDIENTS


30 ml Ovant Royal
15 ml Mint and Basil Syrup
1 btl Tonic Water

Bright and Bitter

69

INGREDIENTS


30ml Sake
30 ml Ovant Verve
30 ml Kombu Infusion
1 dash Lemon Bitters

Offshore Breeze

70

INGREDIENTS


30 ml Dark Tequila
30 ml Ovant Royal
1 barspoon Tamarind Pulp
15 ml Fragrant Syrup
4 pcs Lime, wedges

Tamarind Twist

71

INGREDIENTS


60 ml Ovant Grace
30 ml Pear Purée
15 ml Ginger Syrup
15 ml Lemon Juice
1 btl Soda Water

Tickled Pink

72

A favourite for one of the Ovant team over a proper lunch.

Lunch with Nicola

73

INGREDIENTS


60 ml Ovant Verve
30 ml Strawberry Shrub
15 ml Mint and Basil Syrup
1 btl Soda Water

Strawberry Kisses

74

A nod to hot summer days spent on the Adriatic coasts, hiking around headlands, amidst fragrant rosemary bushes their scent mingling with the cool sea breeze.

The Evergreen

75

INGREDIENT


60 ml Ovant Royal

Royal, neat

76

INGREDIENTS


60 ml Ovant Grace
45 ml Guava Juice
15 ml Chilli Syrup
15 ml Lime Juice

Ay Caramba!

77

INGREDIENTS


90 ml Ovant Grace
90 ml Raspberry Kombucha
90 ml Soda water

Mr Pink

78

recipe 01

Black Forest Spritz

Ingredients

60 ml Ovant Royal
1 btl Soda Water

Garnish

Cubed Ice
Lemon Zest

glassware & tools

Highball

Technique

Build Ovant Royal and cherry and balsamic shrub into a highball glass filled with cubed ice.
Top with soda water and stir.
Garnish with lemon zest and/or Maraschino cherry.

recipe 02

Do It Again, Rosemary

Ingredients

60 ml Ovant Verve
7 ml Lemon Juice
1 btl Soda Water

Garnish

Rosemary Sprig
Cubed Ice

glassware & tools

Double Rocks

Technique

Build Ovant Verve, salted rosemary syrup, lemon juice and soda water into a double rocks glass filled with cubed ice and stir.
Garnish with a rosemary sprig.

recipe 03

The Ambassador

Ingredients

60 ml Ovant Royal
1 btl Soda Water

Garnish

Orange Zest
Bay Leaf
Cinnamon Stick
Cubed Ice

glassware & tools

Collins

Technique

Build Ovant Royal, cinnamon syrup and soda water in a Collins glass filled with cubed ice and stir.
Garnish with a large piece of orange zest, bay leaf and cinnamon stick.

recipe 04

Ovant's Vesper Martini

Ingredients

30 ml London Dry Gin
15 ml Vodka
15 ml Lillet Blanc
15 ml Ovant Verve

Garnish

Lemon Twist

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Pour all the ingredients into a cocktail shaker filled with cubed ice and shake for 5 seconds.
Double-strain the contents into a chilled coupe glass.
Garnish with a lemon twist.

recipe 05

Ovant's Gin and Basil Smash

Ingredients

50 ml Gin
30 ml Ovant Grace
15 ml Simple Syrup
4 pcs Lemon, Wedges
12 pcs Basil Leaves

Garnish

Basil Sprig
Cubed Ice

glassware & tools

Rocks Cocktail Shaker Muddler Hawthorne Strainer Conical Cocktail Sieve

Technique

Place basil and lemon wedges into a cocktail shaker and pour in simple syrup and muddle.
Add Gin and Ovant Grace to the cocktail shaker and top up with cubed ice. Shake for 5 seconds.
Double-strain into an ice-filled rocks glass.
Garnish with a fresh basil sprig.

recipe 06

Tom's Tipple

One of the Founder's favourites.

Ingredients

60 ml Ovant Royal
15 ml White Vermouth
1 btl Soda Water

Garnish

Orange Zest
Kaffir Lime Leaf
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Royal, white vermouth, and soda water in a highball glass filled with cubed ice and stir.
Garnish with an orange zest and kaffir lime leaf.

recipe 07

The Revival

Ingredients

60 ml Ovant Grace
30 ml Mandarin Juice
15 ml Ginger Syrup
1 btl Soda Water

Garnish

Thai Basil Leaf
Cubed Ice

glassware & tools

Double Rocks Cocktail Shaker Hawthorne Strainer

Technique

Pour Ovant Grace, ginger syrup and mandarin juice into a cocktail shaker.
Fill the shaker with cubed ice and shake for 5 seconds.
Strain into a double rocks glass filled with cubed ice.
Top with soda water and stir.
Garnish with a Thai basil leaf.

recipe 08

Ovant's Mai Tai

Ingredients

30 ml White Rum
15 ml Dark Rum
15 ml Cointreau
15 ml Ovant Royal
15 ml Orgeat Syrup
20 ml Lime Juice

Garnish

Dried/Dehydrated Pineapple or Mint sprig
Ice, cubed and crushed

glassware & tools

Rocks Cocktail Shaker

Technique

Add dark and white Rum, Cointreau, orgeat syrup and lime juice to a cocktail shaker. Add cubed ice and shake for 10 seconds.
Pour contents of shaker into rocks glass and top with crushed ice.
Float Ovant Royal.
Garnish with pineapple or a sprig of mint.

recipe 09

Cape to Cape

Named after the famous 135km Cape to Cape Walk that passes just down the road from the Ovant Distillery on its way from Cape Leeuwin to Cape Naturaliste.

Ingredients

60 ml Ovant Grace
10 pcs Mint Leaves
1 btl Ginger Beer
4 pcs Lime, Wedge

Garnish

Lime Peel, grated
Ice, cubed and crushed

glassware & tools

Mule Mug Cocktail Shaker Muddler

Technique

Add black pepper syrup, lime, and mint into a cocktail shaker and muddle.
Add Ovant Grace.
Fill the shaker with cubed ice, and shake for 5 seconds.
Pour contents of shaker into the mug. Add ginger beer and stir.
Top with crushed ice and grated lime peel.

recipe 10

Citrus and Herb Delight

Ingredients

60 ml Ovant Verve
15 ml Cointreau
1 btl Soda Water

Garnish

Dill
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Verve, Cointreau, mandarin and dill shrub and soda water in a highball glass filled with cubed ice and stir.
Garnish with dill.

recipe 11

The Full Minty

Ingredients

60 ml Ovant Verve
4 pcs Lime, wedges
15 pcs Mint Leaves
1 btl Ginger Ale

Garnish

Mint Sprig
Crushed Ice

glassware & tools

Highball Cocktail Shaker Muddler

Technique

Place mint leaves, lime, and mint and basil syrup into a cocktail shaker and muddle.
Add Ovant Verve and enough cubed ice to almost fill a highball glass and shake for 5 seconds.
Pour entire contents into a highball glass.
Top with crushed ice and ginger ale.
Garnish with a mint sprig.

recipe 12

Lychee Seduction

Ingredients

30 ml Vodka
15 ml Lychee Liqueur
15 ml Ovant Grace
15 ml Lime Juice
6 pcs Lychee, deseeded
1 pc Kaffir Lime Leaf

Garnish

Fresh Lychee, deseeded

glassware & tools

Nick and Nora Cocktail Shaker Hawthorne Strainer Muddler Conical Cocktail Sieve

Technique

Combine lychees, lime juice, and fragrant syrup in a cocktail shaker and muddle.
Add Ovant Grace and lychee liqueur to the cocktail shaker, fill with cubed ice and shake for 10 seconds.
Double-strain into a Nick and Nora glass.
Garnish with fresh lychee.

recipe 13

Ovant's Whiskey Sour

Ingredients

60 ml Bourbon
30 ml Ovant Royal
15 ml Lemon Juice
1 Egg White

Garnish

Bitters

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Add all ingredients into a cocktail shaker and dry shake for 5 seconds.
Add cubed ice and continue to shake for 10 seconds.
Double-strain into a coupe glass.
Garnish with a dash of bitters.

recipe 14

The Alegria

Ingredients

45 ml White Rum
45 ml Ovant Grace
4 pcs Lime, wedges

Garnish

Crushed Ice

glassware & tools

Rocks Cocktail Shaker Muddler

Technique

Add the lime and fragrant syrup into a cocktail shaker and muddle.
Add white Rum and Ovant Grace to the shaker, and fill with enough ice to half-fill a rocks glass and shake for 5 seconds.
Pour entire contents into a rocks glass.
Top with crushed ice.

recipe 15

Bittersweet Love

Ingredients

30 ml Aperol
60 ml Ovant Grace
30 ml Tangerine Juice
15 ml Citrus Syrup
1 dash Orange Bitters

Garnish

Dried Tangerine

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Add Ovant Grace, Aperol, citrus syrup, bitters and tangerine juice to a cocktail shaker.
Fill with ice and shake for 5 seconds.
Double-strain into a coupe glass.
Garnish with a dried tangerine.

recipe 16

My Guilty Pleasure

This recipe is perfect with a piece of dark chocolate on a Saturday night.

Ingredients

90 ml Ovant Royal
2 dashes Chocolate Bitters

Garnish

Orange Zest
Clear Ice Block

glassware & tools

Rocks

Technique

Add a clear ice block to a rocks glass.
Pour over Ovant Royal and chocolate bitters.
Gently stir.
Garnish with orange zest.

recipe 17

Ovant's Number One Cup

A summer classic, beloved by all, elevated by Ovant.

Ingredients

45 ml Pimm's Cup
45 ml Ovant Verve
1 btl Lemonade

Garnish

Fresh Strawberry
Orange Wheel
Lime Wheel
Cucumber, Sliced
Fresh Mint
Cubed Ice

glassware & tools

Collins

Technique

Build Pimm’s Cup, Ovant Verve and mint and basil syrup in a Collins glass filled with cubed ice.
Top with lemonade.
Add the fresh garnish and stir.

*Recipe can be done for parties – multiply the servings accordingly and fill into a large jug with fresh cubed ice.

recipe 18

Pre-Game Ritual

Stop. Reset. Go again.

Ingredients

20 ml Ovant Royal
20 ml Cold Brew Coffee
2 barspoons Single Cream

glassware & tools

Shot Cocktail Shaker Hawthorne Strainer

Technique

Pour Ovant Royal, coffee and citrus syrup into a cocktail shaker, fill with cubed ice and shake for 5 seconds.
Strain into a shot glass and float with single cream.

recipe 19

Ovant's Dry Martini

 Favourite recipe of one of our Founders, who has drunk more martinis than 007.

Ingredients

90 ml London Dry Gin
10 ml Dry Vermouth
1 spritz Ovant Verve

Garnish

Lemon Twist

glassware & tools

Martini or Nick and Nora Mixing Glass Barspoon Atomizer

Technique

Pour Dry Vermouth into a mixing glass filled with cubed ice. Stir to coat the cubes, then strain off the excess, leaving the ice coated in Vermouth.
Pour in the Gin and stir for 10 seconds.
Double-strain into a martini glass.
Spray the atomizer filled with Ovant Verve twice over the finished drink.
Garnish with lemon twist.

recipe 20

The Portofino Sundowner

Ingredients

45 ml Ovant Verve
45 ml Aperol
1 btl Soda Water

Garnish

Orange Slice
Cubed Ice

glassware & tools

Rocks

Technique

Build Ovant Verve and Aperol in a rocks glass filled with cubed ice.
Top with soda water and stir.
Garnish with an orange slice.

recipe 21

Ovant's Espresso Martini

Ingredients

30 ml Vodka
30 ml Ovant Royal
15 ml Simple Syrup
30 ml Fresh Espresso

Garnish

Coffee Beans

glassware & tools

Cocktail Cocktail Shaker Hawthorne Strainer

Technique

Pour ingredients into a cocktail shaker, and fill with cubed ice. Shake for 5 seconds.
Strain into a cocktail glass.
Garnish with coffee beans.

recipe 22

Ovant's Aperol Spritz

Ingredients

60 ml Aperol
60 ml Sparkling Wine
60 ml Ovant Verve

Garnish

Orange Slice
Cubed Ice

glassware & tools

Dry White Wine

Technique

Build Aperol, sparkling wine, and Ovant Verve in a wine glass filled with cubed ice and stir.
Garnish with an orange slice.

recipe 23

Lemon and Lime Sour

Ingredients

60 ml Ovant Verve
30 ml Lemon Juice
20 ml Orgeat Syrup
1 Egg White
1 dash Lemon Bitters

Garnish

Kaffir Lime Leaf

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Add Ovant Verve, lemon juice, citrus syrup, bitters, and egg white to a cocktail shaker and dry shake for 5 seconds.
Fill the shaker with cubed ice and continue to shake for 5 seconds.
Double-strain into a chilled coupe glass.
Garnish with a kaffir lime leaf.

recipe 24

The Awakening

Ingredients

60 ml Ovant Verve
30 ml Vodka
15 ml Citrus Syrup
1 btl Citrus Soda Water

Garnish

Orange Wheel
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Verve, vodka and citrus soda water in a highball glass filled with cubed ice and stir.
Garnish with an orange wheel.

recipe 25

Fortune and Fame

Ingredients

60 ml Ovant Grace
15 ml Chambord
15 ml Lemon Juice

Garnish

Fresh raspberry

glassware & tools

Coupe Mixing Glass Julep Strainer Conical Cocktail Sieve Barspoon

Technique

Add Ovant Grace, Chambord, blueberry and blackberry shrub and lemon juice to a mixing glass with cubed ice and stir for 10 seconds.
Double-strain into coupe glass.
Garnish with a fresh raspberry.

recipe 26

The Spiced Peach

Ingredients

60 ml Ovant Royal
30 ml Peach Liqueur
1 dash Orange Bitters

Garnish

Thyme Sprig
Clear Ice Block

glassware & tools

Rocks Barspoon Mixing Glass

Technique

Add Ovant Royal, peach liqueur, peach and thyme shrub and a dash of orange bitters to a mixing glass.
Fill the mixing glass with cubed ice and stir for 10 seconds.
Strain over a clear ice block into a rocks glass.
Garnish with a sprig of thyme.

recipe 27

Chamomile Kiss

Ingredients

60 ml Ovant Verve
60 ml Strong Chamomile Tea
1 barspoon Lemon Juice
1 tsp Honey

Garnish

Lemon Slice or Chamomile Flower
Clear Ice Block

glassware & tools

Double Rocks Cocktail Shaker Hawthorne Strainer

Technique

Brew 200ml of strong Chamomile Tea, and allow the brew to cool.
In a cocktail shaker, dissolve honey in 60ml Chamomile Tea, add Ovant Verve, lemon juice and cubed ice and shake for 5 seconds.
Strain over an ice block into a rocks glass.
Garnish with a lemon slice or a chamomile flower.

recipe 28

The ROYAL Sour

Ingredients

60 ml Ovant Royal
30 ml Lemon Juice
1 dash Angostura Bitters
1 Egg white

Garnish

1 dash Angostura Bitters

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Add all ingredients into a cocktail shaker and dry shake for 5 seconds.
Add cubed ice and shake for 5 seconds.
Double-strain into a coupe glass.
Garnish with 1 dash of Angostura bitters.

recipe 29

Fancy Fig Cocktail

Created for Executive Chef Jean-Philippe Blondet, Alain Ducasse at The Dorchester.

Ingredients

90 ml Ovant Grace
30 ml Fig Jam
1pc Lemon wedge
1 barspoon Honey

Garnish

Fresh Fig

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Muddle fig jam, lemon wedge, and honey in a shaker.
Add Ovant Grace and cubed ice and shake for 5 seconds.
Double-strain into a coupe glass.
Garnish with fresh fig.

recipe 30

Ruby Tuesday

Ingredients

60 ml Ovant Verve
10 ml Chilli Syrup
60 ml Ruby Red Grapefruit Juice

Garnish

Grapefruit zest
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Verve, chilli syrup and grapefruit juice in a highball glass filled with cubed ice and stir.
Garnish with grapefruit zest.

recipe 31

Rooftops Over Bangkok

Ingredients

30 ml Ovant Verve
1 btl Ginger Ale

Garnish

Lemongrass Stalk
Cubed Ice

glassware & tools

Double Rocks

Technique

Build Ovant Verve, fragrant syrup and ginger ale in a double rocks glass filled with cubed ice and stir.
Garnish with a lemongrass stalk.

recipe 32

The G&B

Ingredients

60 ml Ovant Grace
1 btl Bitter Lemon

Garnish

Lemon Wheel
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Grace and bitter lemon in a highball glass filled with cubed ice and stir.
Garnish with a lemon wheel.

recipe 33

Afternoon Heiress

A very gentle nod to one of our muses. A driving force behind no-alcohol, but unwilling to say goodbye to Campari!

Ingredients

45 ml Campari
30 ml Ovant Grace
1 btl Soda Water

Garnish

Lemon Zest
Cubed Ice

glassware & tools

Highball

Technique

Build Campari and Ovant Grace in a highball glass filled with cubed ice.
Top with soda water and stir.
Garnish with lemon zest.

recipe 34

The Royal & Soda

Homage to the whisky & soda highball culture of Tokyo, balancing everyday drinking and fine cocktail precision.

Ingredients

60 ml Ovant Royal
1 btl Soda Water

Garnish

Grapefruit Zest
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Royal and soda water in a highball glass filled with cubed ice and stir.
Garnish with grapefruit zest.

recipe 35

Ovant's Beez Neez

Ingredients

60 ml Gin
30 ml Ovant Grace
15 ml Lemon Juice
15 ml Honey

Garnish

Lemon Twist

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve Barspoon

Technique

Pour in Ovant Grace, lemon juice, and honey into a cocktail shaker. Stir until honey is dissolved.
Fill the shaker with ice and shake for 5 seconds.
Double-strain into a chilled coupe glass.
Garnish with lemon twist or a candied lemon skin.

recipe 36

The Cherry Smash

Ingredients

30 ml Ovant Grace
2 pcs Lime, wedges
5 pcs Mint Leaves
1 btl Soda Water

Garnish

Mint Sprig
Crushed Ice

glassware & tools

Double Rocks Cocktail Shaker Muddler

Technique

Place mint, lime, and mint and basil syrup into a cocktail shaker and muddle.
Pour Ovant Grace and cherry and balsamic shrub into the cocktail shaker and fill with cubed ice. Shake for 5 seconds.
Pour entire contents of the cocktail shaker into a double rocks glass.
Top with soda water and crushed ice.
Garnish with a sprig of mint.

recipe 37

Gracetown Fizz

Ingredients

60 ml Ovant Grace
2 pcs Lemon, wedges
1 btl Soda Water
1 dash Lemon Bitters

Garnish

Rosemary Sprig

glassware & tools

Highball

Technique

Pour Ovant Grace and rosemary syrup into a highball glass.
Squeeze lemon wedges into the glass and drop in the pieces.
Fill with cubed ice and top with soda water and a dash of bitters. Stir.
Garnish with a rosemary sprig.

recipe 38

Earth and Spice

Ingredients

60 ml Ovant Grace
2 pcs Lime, wedges
15 ml Chilli Syrup
1 btl Ginger Beer
1 pinch Ground Turmeric

Garnish

Long Red Chilli, cut lengthwise
Cubed Ice

glassware & tools

Highball Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve Muddler

Technique

Add lime wedges, chilli syrup and turmeric into a cocktail shaker and muddle.
Add Ovant Grace and cubed ice to the shaker and shake for 5 seconds.
Double-strain into a highball glass filled with cubed ice.
Top with ginger beer and stir.
Garnish with a long red chilli cut lengthwise.

recipe 39

Fashionably Royal

Ingredients

90 ml Ovant Royal
1 dash Orange Bitters

Garnish

Orange Zest
Clear Ice Block

glassware & tools

Rocks Mixing Glass Barspoon Julep Strainer

Technique

Pour the ingredients into a mixing glass filled with ice. Stir for 5 seconds.
Strain into a rocks glass filled with a clear ice block.
Garnish with an orange zest.

recipe 40

A Day at The Races

Ingredients

60 ml Ovant Royal
60 ml Earl Grey Tea
15 ml Lemon Juice

Garnish

Mint Sprig
Crushed Ice

glassware & tools

Rocks Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Brew 200ml of Earl Grey Tea to instructions, and allow the brew to cool.
Pour Ovant Royal, 60ml Earl Grey Tea, lemon juice and mint and basil syrup into a cocktail shaker.
Fill the shaker with ice and shake for 5 seconds.
Double-strain into a rocks glass and top with crushed ice.
Garnish with mint sprig.

Recipe 41

The Grace Perfect Serve

Ingredients

70 ml Ovant Grace
1 btl Tonic Water

Garnish

Lime Wheel
Cubed Ice

glassware & tools

Highball

Technique

Fill a highball glass with ice.
Pour over Ovant Grace.
Top with tonic and stir.
Garnish with lime wheel.

recipe 42

Citrus Fields

Ingredients

60 ml Ovant Grace
15 ml Citrus Syrup
1 btl Citrus Tonic Water

Garnish

Citrus Wheels
Cubed Ice

glassware & tools

Aromatic Red Wine

Technique

Build Ovant Grace, citrus syrup and citrus tonic water in an aromatic red wine glass filled with cubed ice and stir.
Garnish with citrus wheels.

recipe 43

Chelsea Aperitif

Ingredients

60 ml Ovant Grace
1 btl Aromatic Tonic Water

Garnish

Fresh Cucumber
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Grace, mint and basil syrup and aromatic tonic water in a highball glass filled with cubed ice and stir.
Garnish with fresh cucumber.

recipe 44

Smokestack Lightnin'

A recipe conceived at 2:30am while listening to legendary Chicago blues singer Howlin’ Wolf.

Ingredients

60 ml Ovant Royal
1 btl Chinotto

Garnish

Orange Slice
Cubed Ice

glassware & tools

Rocks

Technique

Build Ovant Royal and Chinotto in a rocks glass filled with cubed ice.
Garnish with an orange slice and stir.

recipe 45

Bean There, Done That

Ingredients

60 ml Ovant Verve
15 ml Limoncello
10 ml Lime Juice
40 ml Soda Water

Garnish

Lime Wedge
Cubed Ice

glassware & tools

Highball Cocktail Shaker Hawthorne Strainer

Technique

Add Ovant Verve, Limoncello, apricot, vanilla and mint shrub, and lime juice into a cocktail shaker filled with cubed ice and shake for 5 seconds.
Strain into a highball glass filled with cubed ice.
Top with soda and stir.
Garnish with a lime wedge.

recipe 46

Goodnight Nurse

Ingredients

60 ml Ovant Royal
60 ml Black Ceylon Tea
15 ml Lemon Juice
5 ml Honey

Garnish

Clove Studded Lemon Slice

glassware & tools

Tea Cup or Mule Mug Mixing Glass Barspoon

Technique

Brew 200ml of Black Ceylon Tea to instructions.
Add Ovant Royal, lemon juice, honey, cinnamon syrup and 60ml hot Black Ceylon tea into an empty mixing glass and stir gently.
Pour contents into a tea cup or mule mug, and garnish with a clove studded lemon wheel.
Serve warm.

* add fresh ice cubes for a chilled version.
* For larger parties, multiply the recipe by 6 and keep the mixture warm in a medium-sized pot over low heat.

recipe 47

Garden Party Coupe

Ingredients

60 ml Ovant Verve
15 ml Lemon Juice
1 Egg White

Garnish

Basil Leaf

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Add Ovant Verve, watermelon and basil shrub, basil and mint syrup, lemon juice and egg white to a cocktail shaker and dry shake for 5 seconds.
Fill the shaker with ice and shake for 10 seconds.
Double-strain into a coupe glass.
Garnish with a basil leaf.

recipe 48

The Big Prince of Barceloneta

Dedicated to a very large, very tattooed man, infamous throughout Barceloneta’s watering holes.

Ingredients

60 ml Ovant Grace
30 ml Dry Sherry
15 ml Citrus Syrup
1 btl Tonic Water

Garnish

Lemon Zest
Juniper Berries
Cubed Ice

glassware & tools

Aromatic Red Wine

Technique

Build Ovant Grace, dry sherry, citrus syrup and tonic water in an aromatic red wine glass filled with cubed ice and gently stir.
Garnish with lemon zest and juniper berries.

recipe 49

Ovant's Amaretto Sour

Ingredients

90 ml Amaretto
30 ml Ovant Royal
30 ml Lemon Juice
15 ml Simple Syrup
1 Egg White

Garnish

Lemon wheel or Brandied Cherry
Clear Ice Block

glassware & tools

Rocks Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Add Amaretto, Ovant Royal, lemon juice, simple syrup, and egg white into a shaker and dry shake for 5 seconds.
Fill the shaker with ice and shake for 10 seconds.
Double-strain into a rocks glass with a clear ice block.
Garnish with a lemon wheel or brandied cherry.

recipe 50

Ovant's Negroni

Ingredients

45 ml Gin
45 ml Sweet Vermouth
45 ml Campari
15 ml Ovant Verve

Garnish

Orange Wheel
Clear Ice Block

glassware & tools

Rocks Mixing Glass Hawthorne Strainer Barspoon

Technique

Pour Gin, Sweet Vermouth and Campari into a mixing glass with cubed ice and stir for 10 seconds.
Strain into a rocks glass filled with a large clear ice block.
Float Ovant Verve.
Garnish with an orange wheel.

recipe 51

The Royal Perfect Serve

Ingredients

70 ml Ovant Royal
1 btl Ginger Ale

Garnish

Orange Wheel
Cubed Ice

glassware & tools

Highball

Technique

Fill a highball glass with ice.
Pour over Ovant Royal.
Top with ginger ale and stir.
Garnish with an orange wheel.

recipe 52

Royal Passion

Ingredients

30 ml Ovant Royal
30 ml Dark Rum
10 ml Simple Syrup
1 pc Passion Fruit
4 pcs Lime, wedges
10 pcs Mint Leaves
1 btl Ginger Beer

Garnish

Mint Sprig
Crushed Ice

glassware & tools

Highball Cocktail Shaker Muddler

Technique

Add passion fruit pulp, lime, mint leaves and simple syrup into a cocktail shaker and muddle.
Pour dark Rum and Ovant Royal into the shaker and top with enough cubed ice to almost fill a highball glass.
Shake for 10 seconds and pour entire contents into the highball glass.
Top with ginger beer and crushed ice.
Garnish with a mint sprig.

recipe 53

Ovant's Bourbon Smash

Ingredients

60 ml Bourbon
30 ml Ovant Royal
4 pcs Lemon, wedges
12 pcs Mint leaves

Garnish

Mint Sprig
Crushed Ice

glassware & tools

Rocks Cocktail Shaker Muddler

Technique

Add the mint leaves, lemon wedges and mint and basil syrup into a cocktail shaker and muddle.
Add Bourbon, Ovant Royal, and cubed ice, and shake for 10 seconds.
Pour entire contents into a rocks glass and top with crushed ice.
Garnish with a mint sprig.

recipe 54

It's Your Thing

Ingredients

45 ml Ovant Grace
60 ml Blood Orange Juice
15 ml Ginger Syrup
15 ml Lemon Juice
80 ml Sparkling Wine

Garnish

Grapefruit Zest
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Grace, blood orange juice, ginger syrup, and lemon juice in a highball glass filled with cubed ice.
Top with sparkling wine and stir.
Garnish with grapefruit zest.

recipe 55

Bull's Blood

Ingredients

30 ml Sweet Vermouth
30 ml Ovant Grace
30 ml Pomegranate Juice
15 ml Ginger Syrup

Garnish

Pomegranate Seeds or Lemon Slice
Clear Ice Block

glassware & tools

Rocks Mixing Glass Barspoon Julep Strainer

Technique

Pour sweet Vermouth, Ovant Grace, pomegranate juice, and ginger syrup in a mixing glass filled with ice and stir for 5 seconds.
Strain contents into a rocks glass filled with a clear ice block.
Garnish with pomegranate seeds or a lemon slice.

recipe 56

Ovant's Breakfast Martini

Ingredients

60 ml Gin
10 ml Grand Marnier
15 ml Ovant Grace
15 ml Lemon Juice
1 barspoon Orange Marmalade

Garnish

glassware & tools

Coupe Cocktail Shaker Barspoon Hawthorne Strainer Conical Cocktail Sieve

Technique

Combine all ingredients in a cocktail shaker and mix with a barspoon until combined.
Fill the shaker with ice and shake for 10 seconds.
Double-strain into a chilled coupe glass.
Garnish with confit kumquat or confit grapefruit skin.

recipe 57

The Verve Perfect Serve

Ingredients

70 ml Ovant Verve
1 btl Soda Water

Garnish

Lemon Wheel
Cubed Ice

glassware & tools

Highball

Technique

Fill a highball glass with ice.
Pour over Ovant Verve.
Top with soda and stir.
Garnish with a lemon wheel.

recipe 58

The Smoke On The Water

Ingredients

60 ml Ovant Royal
60 ml Lapsang Souchong Tea
15 ml Lemon Juice
15 ml Ginger Syrup

Garnish

Flamed Orange zest

glassware & tools

Martini Mixing Glass Barspoon Julep Strainer

Technique

Brew 200ml of Lapsang Souchong tea and allow the brew to cool.
Pour Ovant Royal, 60ml Lapsang Souchong tea, lemon juice, and ginger syrup into a mixing glass.
Fill the mixing glass with ice and stir for 5 seconds.
Strain contents of mixing glass into a coupe glass.
Flame the orange zest and garnish.

recipe 59

The Midtown

Ingredients

60 ml Ovant Royal
30 ml Sweet Vermouth
1 dash Bitters

Garnish

glassware & tools

Nick and Nora Mixing Glass Barspoon Julep Strainer

Technique

Add Ovant Royal, sweet Vermouth, and bitters to a mixing glass filled with ice and stir for 5 seconds.
Strain into a Nick and Nora glass.
Garnish with a maraschino cherry.

recipe 60

The Big Apple

Ingredients

30 ml Ovant Royal
30 ml Calvados
15 ml Lemon Juice

Garnish

Apple Chip

glassware & tools

Nick and Nora Cocktail Shaker Hawthorne Strainer

Technique

Add Ovant Royal, Calvados, cinnamon syrup, and lemon juice to a cocktail shaker filled with ice and shake for 10 seconds.
Strain into a Nick and Nora glass.
Garnish with an apple chip.

recipe 61

The Perfect Escape

Ingredients

60 ml Ovant Royal
15 ml Pineapple Juice
15 ml Lime Juice
10 ml Coconut Cream
10 ml Single Cream

Garnish

Pineapple Leaf
Clear Ice Block

glassware & tools

Rocks Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Combine all ingredients in a cocktail shaker filled with ice and shake for 5 seconds.
Double-strain into a rocks glass filled with a clear ice block.
Garnish with a pineapple leaf.

recipe 62

Flowers and Petals

Ingredients

60 ml Ovant Grace
15 ml Ginger Syrup
15 ml Lemon Juice
60 ml Rosebud Tea
1 dash Rose Water

Garnish

Dried Rosebud Petals

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Brew 200ml of Rosebud tea and allow to cool.
Pour Ovant Grace, 60ml rosebud tea, lemon juice, ginger syrup and rose water into a cocktail shaker.
Fill the shaker with ice and shake for 5 seconds.
Double-strain into a coupe glass.
Garnish with dried rosebud petals.

recipe 63

English Summer

Ingredients

60 ml Ovant Verve
60 ml Sparkling Dry Apple Cider
15 ml Citrus Syrup

Garnish

Thyme Sprig
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Verve, citrus syrup, and dry apple cider in a highball glass filled with cubed ice and stir.
Garnish with a sprig of thyme.

recipe 64

Road to Mt. Fuji

Shizuoka prefecture is the largest producer of green tea in Japan and one of the proudest tea regions.

Ingredients

Garnish

Samphire or Lemon Zest
Clear Ice Block

glassware & tools

Rocks Mixing Glass Barspoon Julep Strainer

Technique

Add Ovant Verve, citrus syrup and Genmai-cha infusion to a mixing glass filled with cubed ice and stir for 5 seconds.
Strain the contents into a rocks glass filled with a clear ice block.
Garnish with samphire or lemon zest.

recipe 65

Fool's Gold

Ingredients

60 ml Ovant Royal
1 barspoon Orange Marmalade
1 pc Lemon, wedge
½ tsp Brown Sugar
1 dash Orange Bitters

Garnish

Flamed Orange Zest
Clear Ice Block

glassware & tools

Rocks Cocktail Shaker Muddler Hawthorne Strainer Conical Cocktail Sieve

Technique

Add orange marmalade, lemon wedge, brown sugar and bitters to the cocktail shaker and muddle.
Add Ovant Royal to the shaker, fill with cubed ice and shake for 5 seconds.
Double-strain into a rocks glass filled with a clear ice block.
Flame the orange zest and garnish.

recipe 66

The Suzee Q

Ingredients

60 ml Gentian Liqueur
60 ml Ovant Verve
1 btl Soda Water

Garnish

Fennel Top
Orange Wheel
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Verve and Gentian Liqueur in a highball glass filled with cubed ice.
Top with soda water and stir.
Garnish with a fennel top and orange wheel.

recipe 67

The Viper

Ingredients

60 ml Ovant Grace
15 ml Cointreau
30 ml Grapefruit Juice
10 ml Ginger Syrup
10 ml Lemon Juice

Garnish

Grapefruit Twist
Clear Ice Block

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Add Ovant Grace, Cointreau, ginger syrup, lemon juice and grapefruit juice into a cocktail shaker filled with ice and shake for 5 seconds.
Double-strain into a chilled coupe glass.
Garnish with a grapefruit twist.

recipe 68

The Tuscan Sour

Ingredients

30 ml Galliano L’Autentico Liqueur
60 ml Ovant Verve
30 ml Lemon Juice
1 Egg White
1 dash Bitters

Garnish

1 pinch Freshly grated nutmeg

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve

Technique

Add all ingredients into a cocktail shaker and dry shake for 5 seconds.
Fill the cocktail shaker with cubed ice and shake for a further 10 seconds.
Double-strain into a chilled coupe glass.
Garnish with a pinch of freshly grated nutmeg.

recipe 69

Bright and Bitter

Ingredients

30 ml Ovant Royal
1 btl Tonic Water

Garnish

Orange Wheel
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Royal, mint and basil syrup, and tonic water in a highball glass filled with cubed ice and stir.
Garnish with an orange wheel.

recipe 70

Offshore Breeze

Ingredients

30 ml Sake
30 ml Ovant Verve
1 dash Lemon Bitters

Garnish

Lemon Twist

glassware & tools

Cocktail Mixing Glass Barspoon Julep Strainer

Technique

Add Ovant Verve, Sake, Kombu infusion and lemon bitters into a mixing glass with cubed ice and stir for 5 seconds.
Strain into a cocktail glass.
Garnish with a lemon twist.

recipe 71

Tamarind Twist

Ingredients

30 ml Dark Tequila
30 ml Ovant Royal
1 barspoon Tamarind Pulp
4 pcs Lime, wedges

Garnish

Clear Ice Block

glassware & tools

Coupe Cocktail Shaker Hawthorne Strainer Conical Cocktail Sieve Muddler

Technique

Add lime wedges, tamarind pulp and fragrant syrup to a cocktail shaker and muddle.
Add Ovant Royal, dark Tequila, and cubed ice to the shaker and shake for 10 seconds.
Double-strain into coupe glass with a clear ice block.

recipe 72

Tickled Pink

Ingredients

60 ml Ovant Grace
30 ml Pear Purée
15 ml Ginger Syrup
15 ml Lemon Juice
1 btl Soda Water

Garnish

Thyme Sprig
Cubed Ice

glassware & tools

Highball

Technique

Combine Ovant Grace, pear purée, ginger syrup, and lemon juice in a cocktail shaker filled with cubed ice and shake for 5 seconds.
Double-strain into a highball glass filled with cubed ice.
Top with soda water and stir.
Garnish with a sprig of thyme.

recipe 73

Lunch with Nicola

A favourite for one of the Ovant team over a proper lunch.

Ingredients

30 ml Old Tom Gin
30 ml Ovant Verve
1 dash Grapefruit Bitters

Garnish

Grapefruit Wheel
Clear Ice block

glassware & tools

Rocks Mixing Glass Barspoon Julep Strainer

Technique

Pour Ovant Verve, Old Tom Gin, simple syrup and grapefruit bitters into a mixing glass.
Fill the mixing glass with ice and stir for 10 seconds.
Strain into a rocks glass filled with a clear ice block.
Garnish with a grapefruit wheel.

recipe 74

Strawberry Kisses

Ingredients

60 ml Ovant Verve
1 btl Soda Water

Garnish

Mint Sprig
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Verve, strawberry shrub, mint and basil syrup and soda water in a highball glass filled with cubed ice and stir.
Garnish with a mint sprig.

recipe 75

The Evergreen

A nod to hot summer days spent on the Adriatic coasts, hiking around headlands, amidst fragrant rosemary bushes their scent mingling with the cool sea breeze.

Ingredients

60 ml Ovant Verve
1 btl Mediterranean Tonic

Garnish

Rosemary Sprig
Cubed Ice

glassware & tools

Highball

Technique

Build Ovant Verve, salted rosemary syrup and Mediterranean tonic in a highball glass filled with cubed ice and stir.
Garnish with a sprig of rosemary.

recipe 76

Royal, neat

Ingredients

60 ml Ovant Royal

Garnish

Clear Ice Block

glassware & tools

Rocks

Technique

Add a clear ice block to a rocks glass.
Pour over Ovant Royal.

Recipe 77

Ay Caramba!

Ingredients

60 ml Ovant Grace
45 ml Guava Juice
15 ml Chilli Syrup
15 ml Lime Juice

Garnish

Chilli & Salt
Cubed Ice

glassware & tools

Double Rocks Cocktail Shaker Hawthorne Strainer

Technique

Rim the double rocks glass using lime juice and chilli-salt.
Add Ovant Grace, chilli syrup, lime juice and guava juice to a cocktail shaker filled with cubed ice and shake for 5 seconds.
Strain into the prepared chilli-salt rimmed double rocks glass.

recipe 78

Mr Pink

Ingredients

90 ml Ovant Grace
90 ml Raspberry Kombucha
90 ml Soda water

Garnish

Rosemary sprig
Cubed ice

glassware & tools

Highball Barspoon

Technique

Build Ovant Grace, 90ml raspberry Kombucha, and 90 ml soda water in a highball glass filled with ice.
Gently stir with a barspoon.
Garnish with a rosemary sprig.