My first attempt at making a cocktail at home and I have chosen this deliciously sweet caramel crunchie shot.

I make a pretty green Hulk cocktail and practice my shaking technique!

Sink the Pink served with buckets of personality at Blame Gloria. A mix of Lemongrass-infused Eristoff vodka, lychee liqueur, pink grapefruit soda, Prosecco makes this delicious cocktail.

I loved Rainbow's energy as we made these espresso martini's together. 25ml vodka 25ml freshly brewed espresso coffee 25ml coffee liqueur (we used Tia Maria) 4 coffee beans (optional) Add ingredients into a cocktail shaker. Shake until the outside of the cocktail shaker feels icy cold. Strain into the chilled glasses. Garnish with coffee beans.

A double shot of Boe passionfruit served over ice, topped with lemonade and garnished with pineapple, grapefruit and edible flowers makes a refreshing burst of fruity passion. A double thumbs up and an 11 out of 10 voted by the customer at the bar - who may have had one or two already!

At The House of Suntory they are all about simplicity, class and craftmanship. An oriental twist on the espresso martini served with Haku Vodka, a jasmine syrup which is in tune with their oriental flavours and a cold brew cofee - enjoyed with handcrafted and stamped icecubes.

I asked Paul at The Cliff Beach Bar in Barbados to invent me a new cocktail based on Whitley Neil's rhubarb and giner gin - mainly because I loved the colour of the bottle! This is what he came up with - delicious! I have called it the Cliffhanger! Ingredients: 65 ml Whitley gin - rhubarb and ginger 35 ml dry orange liqueur 25 ml lime juice 10 ml campari 30 ml fresh grapefruit juice Topped up with proseco

Salam mixes us up a Middle Eastern spin on a Tom Collins - fragrant and flowery with a hint of spice - very refreshing! 25 ml pomegratate, rosewater, cardoman, star anise and black pepper syrup 50 ml Aviation gin 25 ml lemon juice Topped with a dash of soda

On the first day of opening this cute little bar and restaurant in Soho, we were treated to the manager's favourite alternative to Aperol Spritz using Rinomato Americano Bianco, a splash of white wine and a dash of soda water - garnished with a slice of lemon and an olive from Puglia!

Morgan mixes us a simple Welsh Rose garnished with a strawberry and two rasberries - sweet and tasty - yum! 12.5 ml Lanique Vodka 12.5 ml elderflower cordial Topped up with Prosecco

Irish whisky and honey liqueur make this a perfect Old Fashioned combination for those with a sweeter tooth. Smoked with whisky woodchips made for an awesome presentation. 50 ml Slane Irish Whisky 25 ml Honey and PX Poured over a large icecube Smoked in a box with whisky wood chips

Life in the cocktail bar of an Emirates A380. I think he could do with attending a cocktail masterclass!

Here we make a Popcorn Highball and Something Slushy! For an easy (yet delicious) Rum Popcorn Old Fashioned recipe combine 15ml MONIN Popcorn Syrup,3 generous dashes of orange bitters and 60ml of dark rum in a mixing glass and fill with ice. Stir well and strain into a old fashioned glass full of ice. Finish with a orange peel twist. Garnish with a caramel popcorn and enjoy!

This is a gin and tonic using Hoxton gin which uses a range of botanicals including coconut, grapefruit, juniper and ginger to reinvigorate this classic cocktail. Here I use 50 ml of gin and top it up with the new Schweppes range of light tonic but it would go equally as well with the ginger ale. The brandied grapefruit garnish sets it off perfectly.

Loving the decoration of this stand using the wild meadow flowers of the Ramsbury Estate, complementing the botanical notes of the Ramsbury Single Estate Gin. Here I pour an Estate Spritz which infuses green apple, aromatic basil and sweetness from a strawberry garnish, as well as Ramsbury Single Estate Vodka. Spritz

Fabulous views and talented mixologists make the Radio Rooftop Bar a venue not to be missed. I loved the Ruby Spark - a punchy mix of rhubarb, vodka, cacao liqueur and a dash of lemon - but his twist on the Espresso Martini by adding some sugar, vanilla syrup and maple syrup was amazing!