Did someone say it’s cocktail hour?

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	11

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	19
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	0
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	0

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£22.81 excl VAT	19

Create a stir in your bar or restaurant with these three stunning summer cocktails.

Pekoe Spritz ingredients

Shake all of the ingredients except the sparkling wine, double strain into a wine glass filled with ice.
Top up with Prosecco.
Garnish with Sosa Freeze-dried Whole Raspberries, mint and icing sugar.
“Tea and infusions offer brilliant flavour profiles to a wide range of cocktails.
Here, the Dilmah Blueberry and Pomegranate Tea combines the woody sweetness of pomegranate with the soft berry tones of blueberry.” Says Luca.
Tea leaves are graded based on their quality and condition.
The highest grades are referred to as ‘orange pekoe’ and the lowest are ‘fannings’ or ‘dust’.

Double shake and serve in a Nick & Nora glass with a whole dried apricot on a stick.
Sosa Albumina (500g) is a powdered self-mounting egg white powder, which mounts 25% more than fresh egg and is five times more stable. It helps bind the ingredients together and adds a fluffy texture to the drink.