Drinksfusion | UK

31/03/2023

Looking forward to our cocktail and chocolate paring session with next week!

Here’s some pictures from the DIY cocktails we paired with William’s delicious couture chocolates during lockdown.
Stay tuned for some divine chocolate and fabulous drinks!

10/03/2023

Home made yuzu foam being added to one of the drinks served at Tate Modern for the “Surrealism Beyond Borders”exhibition
A delicious drink made with Dill Anise aquavit from and wild bilberries pickled in borage honey and Chardonnay vinegar, topped with a foam made from fresh Yuzu.

08/03/2023

Our “Woodland Old-Fashioned” being served up at Tate Modern

A delicious and complex blend of Nikka From the Barrel whisky infused with three types of mushrooms, sweetened with a hint Japanese Umeshu plum wine and seasoned with home-made woodland bitters.
Perfect on a wintery day like today!

01/03/2023

Our “Surreal” Paloma inspired by the Surrealism Beyond Borders exhibition at
Made with and fino sherry, topped with soda made from fermented Sicilian blood orange and winter rhubarb.
Garnished with sugar glass

23/02/2023

A snapshot of the painstaking work that goes into creating beautiful spring inspired drinks!
From an event last year with our friends
Every element hand made as always…

19/07/2022

Summer in a glass!
Our “Strawberries & Cream Punch”
Created for last months preview party.

A delicious summer take on the classic “Clear Milk Punch”
Made with a blend of rums, orange gin from Summer Spirit from ,cider brandy, Palo Cortado Sherry, Earl Grey tea, fresh English strawberries and a hint of citrus.
Sweetened with a summer cordial made from hand-foraged rare pink elderflower, blushed Champagne and borage honey.
We then filter it all through cream to give the drink its delicious creamy character and clear strawberry finish, served over lilac infused ice-spheres.

It’s all about the ingredients and small details when it comes to creating tasty twists on classic drinks!

24/06/2022

Celebrating Swedish with this fabulous tipple “Woodland Sour” which we served last week at the preview party.
Inspired by the summer season and made with wonderful foraged botanicals such as •wild Alexander flowers
• Larch rose
• baby green pine cone
• Ling Heather honey
• Bayleaf gin
•

Garnished with elder leaf, oxeye daisy and dried flower petals

24/06/2022

24/05/2022

Another tipple from our summer menu, made as always from sublime seasonal ingredients.

“Apricot & Meadow Sour”
A delicious blend of
• Hevenus rye whiskey
• Honey Mead
• Ling Heather honey & apricot shrub infused with wild meadowsweet and hogweed.

Here it is served back in 2019 at the Summer Preview Party!

06/05/2022

One of the drink delights from our spring/summer cocktail menu.

“Wild Cherry Tipple”
A blend of London dry gin and Sake infused with foraged lilac and wild cherry blossom petals.
Charged with our homemade fermented Corsican pink grapefruit and rhubarb soda.

Garnished with silver birch, stone crop and spring blossom.

We served this beauty for the Summer Preview Party back in 2019.

06/05/2022

Some fabulous seasonal botanicals foraged for our new spring/summer drinks menu.

Lilac and cherry blossom makes fantastic syrups and liqueurs with their delicate aromas. Perfect for light gin or sake drinks.
And sweet sicily has a fantastic citrus and star anise flavour. Ideal combined with rhubarb and works perfectly in pisco sours or margaritas.

11/03/2022

Our Sicilian twist on the classic delivered today nation wide!
Designed for another fantastic cook along with our friends and the culinary destination of Sicily.

It’s a perfect aperitif alongside the fabulous menu created by chef and author .tish

We made it using an Italian blend of the following artisan ingredients;
• Marolo Grappa Di Moscato
• Contratto Rosso Vermouth
• Contratto Bitter
• A hint of homemade Bronte pistachio bitters
• A shrub made by infusing Italian merlot vinegar with blood oranges grown on the slopes of Mount Etna and a touch of borage honey.
Seasoned with winter spices and left to infuse for two weeks in our cellar.

24/02/2022

Our Mustique Punch is being delivered today across the country for another fabulous cook along with
This time the culinary destination is the Island of Mustique with

We created a punch inspired by the famous Basil’s rum punch using arrack liqueur, fresh citrus and a homemade falernum-spiced pineapple shrub infused with wild British medlars.
It’s then sweetened with a touch of orgeat that we made from toasted coconut and almonds

14/02/2022

A flashback to our collaboration with our friends at for the Japan destination last year.
We created a “Yuzu & Wild Rose Martini” to go with their fabulous menu!
A delicate blend of Mulberry Rose aquavit, Sake and a hint of homemade yuzu liqueur, seasoned with wild rose petals and summer herbs pickled in honey.
Garnished with hand pressed botanicals

The pickled rose petals are delicious and a great way to preserve the vibrant aroma of summer for a valentines drink rather than buying farmed roses.

It’s very simple to do, we used hand-foraged wild roses from Cornwall, picked at their peak, then pickled them in borage honey and apple vinegar. It last for ages!

28/01/2022

A little snapshot from our new seasonal menu “Blood Orange Negroni” taken at a photoshoot with our friends at the earlier this week.

The magic ingredient is adding a touch of our own shrub made from Italian merlot vinegar infused with Sicilian blood orange and sweetened with borage honey to a classic Negroni blend.

This seasonal and delicious take on the famous aperitivo is a perfect way to end dry January!

📸drinksfusion

31/12/2021

Thanks to all our friends, partners, suppliers and clients for making 2021 an exiting year!
We have had the privilege of working on some fantastic events as well as being part of some fabulous collaborations with and
Here’s a few shots of from some of the highlights of the past year.
Happy New Year and looking forward to working with you all in 2022!

07/12/2021

It’s been a busy time for us at Drinksfusion lately as we have served up over 10,000 drinks in less than three weeks!
As always every single one was crafted by hand, made to look the part with unique garnishes and using only the finest seasonal ingredients.
Here’s some shots from the other day when we worked alongside our friends at the and

The mini toffee apples as garnish on our “Iced Chestnut Old Fashioned” made with Hvenus rye whisky and Is Cider from were a hit!
And the pressed mini daises on the “Cloudberry Side Car” also made a great impression.
Not to mention the “Wild-berry Tipple” made with Dill & Anise Aquavit from pickled bilberry and yuzu foam or the “Autumn Gold” made with Calvados, crab apple and golden beetroot shrub charged with tonic.

29/10/2021

With halloween weekend upon us what’s better than a tasty autumn drink garnished with mini toffee apples?

This is our “Iced Chestnut Old-Fashioned” developed back in 2020 to pair with wonderful couture chocolates from as part of our DIY cocktail delivery service.

It’s made using
• Hvenus rye whisky from
• Barrique Iscider from
• Ling Heather honey from infused with chestnut and wild chequer berries
• Home made chocolate bitters

You can see the attention to detail and how we hand made and packed each toffee apple just as with everything we do at
It’s now available from our online store and part of our autumn /winter menu for events as long as stocks last!