Put all the ingredients except the ice into a cocktail shaker or a large jam jar with a good seal. Shake well to combine.

Add a handful of ice to the shaker and shake vigorously for at least 30 seconds or until the sides of the shaker feel cold. Strain into tumblers with more ice, or into coupe glasses, without ice. Serve with a grapefruit twist garnish.

Muddle cucumber and honey syrup in the bottom of a cocktail shaker. Add the mango puree and lime juice and shake with ice vigorously. Strain into a copper mug. Top with ginger beer and stir.

Delicious with pineapple juice and extra ginger beer. I don't typically strain this drink, but just muddle, mix it all up, then add ice.

Top with soda for a lighter cocktail.

Honey syrup is very easy to make – bring equal parts honey and water to a simmer, take off the heat once the honey has dissolved and pour into a sterilised container. Store in a cool dark place. It will keep for up to two months. Once opened, store in the fridge and use within a month.

Muddle the lemon and thyme in a glass, then add the syrup. Drop in a handful of ice and top with water. A quick stir will seal the deal.

Honey syrup is very easy to make. Bring equal parts honey and water to a simmer, take off the heat once the honey has dissolved and pour into a sterilised container. Store in a cool dark place. It will keep for up to two months. Once opened, store in the fridge and use within a month.

Combine ingredients in a cocktail shaker and shake with ice. Strain over ice into a Collins glass and top with soda/sparkling water.