Try 50:50 in your prosecco to make a Nettle Bellini, Your guests will be swinging from the chandelier a long time before the starter arrives !! If you don't have a chandelier, try just a 'girly splash' in your fizz.

All our gin liqueurs work in sparkling water but Stinging Nettle in particular makes a refreshing gin spritzer.....try it with ice and a slice of lemon, or lime and grapefruit is awesome too !! Why the perfect pairing? This tonic pulls forward and complements the juniper in this gin to offer a classical G&T – it is also fantastic with a splash of cranberry juice. It has a pleasant earthy taste, and you definitely know its nettle based, with a taste reminiscent of the Nettle Cordial we made last year. We are storing it in a dark cool place and will be testing it regularly to see how it matures over time. How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year.Why the perfect pairing? The orange gin is strong enough to hold the sweet hibiscus; together they make for a full bodied long serve. We loved it so much we served it at our Good taste launch party. To make I collected approximately 40 nettle tops, which I washed and dried in a salad spinner, and then popped in a jar with the zest of 2 lemons. JJ Whitley have produced a rather unique gin made using nettles, not the first botanical that comes to your mind when you think of gin! It is interesting, in a delicious way. Imagine the fresh smell you get walking in a forest on a summer evening when the sun comes out after the rain bottled… If you’ve not tried it yet we suggest you get yourself a bottle of JJ Whitley Nettle Gin!

Why the perfect pairing? Nettle and basil complement each other beautiful with subtle earthy and peppery notes. Our Nettle Liqueur is definitely a more earthy affair than that, but is equally simple to make, and really tastes rather good.Herbs & plants: rosemary, thyme, lavender, mint, elderflowerRemember, the more you use the stronger the flavour. Use around 200-400g of fruit per litre of spirit. Ingredients: 35ml Liverpool Valencian Orange Gin, 125ml Lamb & Watt Hibiscus Tonic Water, 25ml freshly squeezed pink grapefruit juice, 1 tsp pomegranate seeds, grapefruit zest to garnish Method: Serve long over ice and garnish with a slice of cucumber. J.J. Whitley London Dry Gin with Lamb & Watt Original Tonic Lamb & Watt Basil Tonic is beautiful and herbaceous yet with a hit of natural quinine that leaves you in no doubt you are drinking a tonic; the basil lasts well and leaves behind a satisfying dry finish. Why the perfect pairing? The basil complements the flavours of this gin without overpowering the rhubarb or the ginger, meaning you won’t miss a thing.

Ingredients: 35ml Whitley Neill Quince Gin, 100ml Lamb & Watt Cucumber Tonic Water, 2 squeezes fresh lemon juice, 2 squeezes fresh lime juice, 10ml Elderflower cordial, cucumber to garnish This Blood Orange Gin is the latest addition to the range… and judging by how good Malfy Con Limone is, we are sure that it will not disappoint! We can see ourselves making lots of Negronis with this one – it’s a dangerous one. Kew Gardens Organic Gin Method: Serve long over ice and garnish with a thin slice of ginger and a wedge of lemon. Whitley Neill Quince Gin with Lamb & Watt Cucumber Tonic

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Method: Serve long over ice and garnish with the grapefruit zest. Whitley Neill Rhubarb & Ginger Gin with Lamb & Watt Basil Tonic Ingredients: 35ml J.J. Whitley London Dry Gin, 100ml Lamb & Watt Original Tonic Water, 10ml freshly squeezed lemon juice, 35ml cranberry juice and a lime wedge to garnish

We’d drink Tarquin’s Seasonal special all year long. Better than Christmas cake in a bottle, this gin tastes like nutmeg, cinnamon, marmalade, glacé cherries and almonds – yum! There are young nettles wherever we look at the moment, here in our part of the UK. I’m not sure when it crossed my mind to try and make a liqueur from them, but the seed got planted so I decided to give it a go. Fruit, cream, herbs, spices, flowers or nuts are the traditional choices, but you will also find some more imaginative creations on the internet including various candy concoctions such as Skittle Vodka. Method: Serve long over ice and garnish with the fresh lime wedge. J.J. Whitley Nettle Gin with Lamb & Watt Basil There’s certainly no shortage of flavoured gins in the supermarkets these days – everything from violets and geraniums to blood oranges and grapefruits make their way into the staunchly British spirit. But while these are at best overly sweet and at worst full of artificial flavourings, it’s far tastier and cheaper to make your own. And best of all – all it requires is a bit of sugar, some gin, your chosen fruit and time for everything to infuse together.The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month. When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment. A liqueur is simply a sweetened alcoholic beverage made from a distilled spirit such as vodka that has been flavored. Over the 48 hours our infusion got progressively darker, and to be honest I expected it to taste pretty disgusting when I tried it, but in fact it tastes really rather good.