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How better to kick off the celebrations of Negroni week (18-24 September) than catching up with our Milan based friend, Founder and Creative Director of Atelier Gourmode, Clara Nanut. Clara gives us an insight into all things Negroni whether it’s cosying up for a homemade version of the classic Italian cocktail or heading down to the chicest spot in town to test out the experts at the Bulgari. However you take your Negroni, take it in a NUDE Glass. By Clara Nanut @gour.modeA bittersweet symphony of a deep ruby red, a clichéd choice but always a good choice, one of the many Italian genial inventions, synonymous of the worldwide famous aperitivo. 
Italians love it both perfect serve and “sbagliato” but but let’s go with order. History of Negroni See, rumor has it... that it all started in the far 1919, when a thirsty Count called Camillo Negroni, asked his bartender friend at Caffe Casoni in Florence, to strengthen his favourite cocktail – the Americano – by replacing the soda water with gin.The history blends with the legend but of some things we can be sure: we Italians love to enjoy life, know how to enjoy a good Negroni and that today I have the flattering task to tell you how.   How Clara likes it at home As a Milanese by adoption and as a tastemaker – which doesn’t strictly contemplate the complex cocktail handicraft - I could never sip it at home except in its “Sbagliato” version, which means of course “Mistaken”. It was invented by chance at Bar Basso in the 1970's, when a happy accident occured between the bottle of gin and Prosecco, which gave to this iconic recipe the well-known sparkling and refreshing twist.Ingredients: 1 part Prosecco 1 part Sweet Vermouth 1 part Bitter Ice Orange slice or peel Serve it in a Caldera glass and treat yourself to this relaxing time.   How Clara likes it at the cocktail bar Perfect serve, of course! If at home we can’t reach perfection, at the counter we expect it indeed. A local insider would choose the exclusive and secluded Bulgari Bar and order a pure classic Negroni with a fancy allure.Ingredients: 1 part Gin 1 part Sweet Vermouth 1 part Bitter Ice Orange slice or peel Ask the barman to pour it in an Alba glass, sip it and enjoy.

It's time to raise a toast to the spirit that brings joy and excitement to millions around the world—tequila! World Tequila Day is just around the corner, and we're here to help you celebrate in style. Indulge in the rich heritage and vibrant flavours of tequila like never before, our passion for craftsmanship and design has led us to curate a remarkable collection of glassware that enhances the true essence of tequila. Elevate your tequila game this year with our meticulously crafted glasses and stunning decanters. Test out the ultimate Tequila Day recipe, The Paloma, from @thewestmount. Ingredients: 60ml Blanco tequila 20ml fresh lime juice 15ml agave syrup Three Cents pink graprefruit soda Garnished with a grapefruit wedge and Tajin seasoning Method:  Add blanco tequila, lime and agave to a shaker tin and shake with ice until ice cold, Fine strain into a Tajin rimmed Big Top highball and top with pink grapefruit soda!

Looking forward to the longest day of the year? As the summer solstice approaches, it's time to elevate your cocktail game with our stunning glassware. Whether you're sipping on a refreshing gin and tonic or a fruity margarita, our elegant glasses will make your summer solstice celebration even more special. Recreate your own Hibiscus & Rose Martini created by @thewestmount below: 50ml London Dry gin 10ml Hibiscus infused Dry Vermouth di Torino 2 dashes of orange bitters Rose water mist Garnished with orange zest For this cocktail we used our Big Top coupe glass which is a refreshingly modern take on the collection’s circus theme. The pure and refined silhouette is cast from clear lead-free crystal and typified by a generous bowl, as well as a tapered stem etched with a raised linear pattern for a delightful, tactile finish. The perfect vehicle for our Summer Solstice cocktail.

It’s World Cocktail Day! @thewestmount has created a special cocktail to mark the day so celebrate with us and make your own Vanilla Clover Club. Ingredients:  50ml London Dry Gin  10ml Raspberry Vanilla Syrup   25ml Lemon Juice   1 Egg White or Vegan Alternative   Raspberries to garnish  Method: Add all ingredients to a cocktail shaker and shake with ice until cold. Reverse dry shake your cocktail and fine strain into a chilled Hepburn Coupe Glass. Garnish with 3 skewered raspberries and enjoy!  Inspired? Discover our Hepburn mixology range.  

Today we’re introducing Denis Gor (@denisgor). As a professional bartender and mixologist, as well as a certified sommelier, it’s no surprise that Denis - based in Louisville, Kentucky - has placed highly in two of our editions of our annual Mixology Competition.  We first noticed Denis’ work through his remarkable grasp of mixology and commitment to his craft, packaged with a beautiful visual language. We thought his work would be a perfect fit with NUDE Glass, and it didn’t take long for us to start working together… Those who follow us on Instagram (@nudeglass) may already recognise his striking style, and mouth-watering cocktails. Today, we’re showcasing a range of different cocktails Denis has created, paired especially with a range of our collections: from festive-inspired drinks to a romantic Valentine’s affair.  Fair Isle Collins 60ml London dry gin 20ml Meyer lemon juice 20ml Grenadine 2 dashes Angostura bitters Soda water, to top Sage, to garnish Shake the first four ingredients together and strain into a Hepburn Collins glass filled with ice. Top with soda and garnish with fresh sage. The Fair Isle Collins has a beautiful red/green color contrast to bring in the familiar festive season colors. I wanted to use pomegranates with meyer lemons as both fruits are in season now, and the Angostura bitters added a hint of baking spice to round out the botanicals used in the gin. Evergreen Daiquiri 45ml Blanche Armagnac 15ml Rhum Agricole Blanc 20ml Kiwi syrup* 20ml Lime juice 2 dashes Spruce and Birch bitters Absinthe, to garnish from an atomizer Shake all ingredients without absinthe and strain into Hepburn coupe glass. Garnish with a pump of absinthe. *Kiwi Syrup is equal parts by weight strained kiwi juice and sugar blended together. The Evergreen Daiquiri was inspired by the festive association we have with the color green. I used several ingredients that are naturally green in color, such as limes, kiwi, and sugar cane. The spruce and birch bitters reminded me of the smell of a fresh Christmas tree, and the botanicals in absinthe added a lovely anise bouquet to perfume the cocktail. Holiday in the Sun 15ml Campari 15ml Overproof Jamaican rum 30ml Cinnamon-grapefruit cordial* 20ml Coconut syrup** 2 scoops Blood orange sorbet 60ml Brut Champagne or Cava Lime zest, to garnish Pour the sparkling wine into the Stem Zero Volcano glass. Blend remaining ingredients together with a cup of crushed ice, then pour into the glass over the sparkling wine and garnish with fresh lime zest. Serve with a straw. *Cinnamon-grapefruit cordial 250g Grapefruit juice 250g Sugar 10g Grapefruit peel 2.5g Citric acid 2 Ceylon cinnamon sticks Sous vide at 135F for 2 hours, then strain out peels and leave cinnamon sticks to infuse in the fridge overnight before straining. **Coconut syrup Blend together equal parts by weight of full-fat coconut milk and simple syrup.  This cocktail was inspired by the Champagne Pina Colada served at Coupette in London. Holiday parties are often celebrated with Champagne, so I wanted to imagine what it would be like if somebody decided to go on holiday to a warmer climate rather than stay somewhere cold? The blood orange sorbet was tied together with the blend of Campari and cinnamon-grapefruit cordial. The funky rum and coconut syrup provided the tropical, warm-weather feeling, and lime zest was used on top for a little bit of aromatic brightness. Pome and Fir Old Fashioned 45ml Calvados VS 15ml Douglas Fir Eau-de-vie 10ml Quince syrup* 2.5ml Pastis Lemon twist, to garnish Stir, strain over a big piece of ice into a Wayne rocks glass. Garnish with an expressed lemon twist. *Quince syrup is 1/2 of a quince simmered in simple syrup over medium-low heat (covered) for about 20 minutes. Calvados is one of my favorite spirits to use this time of year as the apple flavors are incredibly familiar to us. I added a Douglas Fir eau-de-vie to bring in familiar Christmas tree notes, and wanted to express more of those pome fruit notes by complimenting the Calvados with a quince syrup. A little bit of pastis added a final anise note to tie the eau-de-vie together with the pome fruits, and the lemon was used to brighten up the cocktail. Bouquet Negroni Housed in our Finesse Whisky SOF Glass, Denis’ ‘Bouquet Negroni’ is a romantic take on the classic cocktail. 30ml Blanco Tequila 30ml Bianco Vermouth 20ml Italicus 10ml Campari 1 dash Rosewater Stir and strain into a rocks glass and garnish with a lemon wedge.

This month, we partnered with our friends JuneShine, the hard kombucha specialists, who’ve created several one-of-a-kind 6% ABV drinks from all-natural, organic ingredients. Started by a team of adventurers, artists and creatives who share a passion (and the desire to leave a positive impact on the environment), JuneShine’s mission is to brew the highest quality, healthiest jun kombucha - with love. Unlike many of the pre-made drinks out there, JuneShine pride themselves on using no artificial coloring, GMOs, pesticides, or processed corn or rice syrup: making their drinks less taxing on both the body and the environment. Like traditional kombucha, JuneShine contains probiotics, antioxidants, vitamins, and - they promise - a good time. We invited the team to pair up several of their hard kombuchas with our glassware, give you an introduction to what they’re all about, as well as to the world of hard kombucha! What is JuneShine and how did the brand come about? It all started as we were wandering the aisles of our local grocery store. We noticed there was a sustainable, transparent option in nearly every consumer category–except alcohol. This led us to ask: why do we know so much about the food we eat, but so little about the alcohol we drink? With no solid answers in sight, we grew frustrated by the lack of honest transparent alcohol brands catering to our healthy, active lifestyle. And so, we decided to start our own. What’s unique about JuneShine? JuneShine is the most delicious, refreshing, honest hard kombucha around. Our flavors span the spectrum—from tropical to hoppy, bright to bold. Everything we produce is brewed through a two-step organic fermentation process similar to craft beer brewing. We use only 100% organic ingredients—green tea, honey, SCOBY, organic cane sugar, brewers yeast, organic fruit juice and spices. Our brewers come from some of the best craft breweries in the country. And after a myriad of trials, tastings and test batches, we found the perfect recipe to elevate the alcohol content. We use only organic honey and organic cane sugar in our fermentation and the residual sugar in our final product comes from organic fruit. Once complete, we add organic juices and spices to taste, creating unique and refreshingly smooth flavors without the junk found in other mass produced alcoholic beverages. What is kombucha/hard kombucha? Traditional kombucha is made by combining black or green tea with a symbiotic colony of bacteria and yeast (aka. SCOBY) and which causes the beverage to ferment. In the fermentation process, the SCOBY converts the sugar into CO2 and alcohol, in turn creating a bright, bubbly beverage. Traditional kombucha can clock in around 3 percent alcohol by volume (ABV), but anything listed as non-alcoholic will usually be less than 0.5 percent ABV. Making Hard Kombucha takes that process further—intentionally fermented to be an alcoholic beverage. Its ABV is similar to that of beer. After the first fermentation, additional sugar and yeast in a secondary fermentation process that converts that sugar into more alcohol. The specific formula varies significantly from brand to brand. Does glassware factor into what you create – and if so – how? Absolutely! We take great pride in thoughtfully brewing and sharing our hard kombucha. There’s so much delight to be had with the details in every step of the process. Having gorgeous glassware - like NUDE’s - to enjoy the fruits of our labor is like placing the perfect punctuation at the end of a beautiful sentence. Great glassware is just as functional as it is fun. It’s a way to add even more personality to our final product—from the way it helps accentuate the sensory experience to the way it looks and feels in hand. There’s just something so satisfying about seeing something you’ve worked so hard on poured perfectly into a picturesque vessel. Any advice for those looking to make more conscious choices when it comes to the drinks they choose? Ask questions! We know so much about where the food we eat comes from and how/where the clothes we wear are made, but when it comes to alcohol there have always been so many more question marks. But that’s changing. We’ve set out to change the perception of what a beverage can be. Honest. Transparent. Sustainable. We encourage everyone to seek out brands that are transparent and thoughtful in their processes from start to finish.   Featured: NUDE Wayne SOF glass

Creating a cocktail isn’t just about flavour, but about creating a great experience. This month, we invited Murray Anderson (better known as @thewestmount) to curate an edit of cocktails for #NUDEFridayCocktails, showcasing a range of simple, delicious drinks with our glassware. Murray is no stranger to NUDE, having partnered with us multiple times, and consistently bringing an infectious energy and brilliant creations – all the way from sunny Scotland. As a dear friend of ours, we interviewed Murray to let him share more of his story with you, the NUDE community. Read more below, and find a selection of Murray’s June recipes as we head straight into summer. A one on one with Murray Where are you based? Currently, I am living in a small village just outside of Glasgow, Scotland. What led you to mixology – and content creation? Wow, where to start... To cut a long story short, I fell in love with the science of flavour and began to capture some of the cocktails I made with my iPhone. I then began to fall in love with not just the creativity in mixology, but the creativity involved in photography and content creation! Where do you find most inspiration for your work? I love trying to evoke memories in my cocktails and photography, so I tend touse fond memories of my childhood and past experiences. Which ingredient do you find yourself using most – and why? If I could narrow it down to one type of ingredients, it would be fresh herbs. I love using natural ingredients in cocktails and finding ways to get the most out of them too. Does glassware factor into what you create – and if so – how? 100%... I would say it’s a pretty underrated factor in creating a great cocktail. Creating a cocktail isn’t just about flavour, but about creating a great experience. I love keeping cocktails elegant and simple... One of the best ways to elevate a simple drink is through elegant glassware that matches the mood/overall feel of the drink. What does mixology mean to you? Honestly, it’s just about having fun with it. I used to take it all so seriously but I then realised it’s more about creating amazing drinks that people can recreate if they want to. Over the past year, I think we can all agree our bartending skills have massively improved and it’s now so apparent that great cocktails can be made in the comfort of your own home with good friends or family. Most fulfilling part of what you do? Teaching people. Over the past few years, I have learned a few tips here and there and I love passing that information on. Words of advice for those looking to start their mixology journey? Don’t ever be afraid to let your creativity take over. Murray's June recipes for NUDE Thyme Flies Sunshine is calling for a banging rum cocktail, and Murray created this amazing cocktail called Thyme Flier in our NUDE Big Top whiskey glass. Ingredients: 40ml Jamaican Pot Still Rum 10ml Velvet Falernum 5ml blood orange oleo 20ml fresh lime juice 10ml demerara syrup Fresh thyme Watermelon & Lime Negroni  Created as a tribute for World Gin Day, the Watermelon & Lime Negroni cocktail is a great way to celebrate the weekend with friends. Presented in the NUDE Hepburn Lowball glass and created with the Hepburn Mixing glass. Ingredients: Cucielo Rosso Vermouth Campari Watermelon & lime rind infused Gin Garnish with a watermelon wedge and a mint sprig Mulled Port Old Fashioned Created to mark Father's Day 2021, Murray’s Mulled Port Old Fashioned in our NUDE Alba Whisky DOF glass is a simple whisky-based recipe that anyone can make at home - to help celebrate those closest to you that have made an impact on your life.  Ingredients: 50ml Port Cask Malt Whisky 5ml honey syrup 5ml bitter mulled port reduction orange zest Apple & Elderflower Gin Mojito Murray shares his take on the all-time classic Mojito - substituting the traditional rum base in favour of a contemporary gin twist using our NUDE Savage High Ball Glass. Ingredients: 50ml London Dry Gin 15ml elderflower syrup 25ml fresh lime juice 10 mint leaves Top with apple pressé Sannox Bay Murray chose to pair his latest recipe, a simple yet effective whisky-based affair, Sannox Bay in our NUDE Malt Whisky Glass - including a smoked process for extra depth and flair.  Ingredients: 50ml Arran Whisky 10yr 5ml salted apricot syrup 3 dashes of aromatic bitters charred apricot garnish

The world is in bloom, enjoy it with a NUDE spring inspired cocktail. This month, we invited mixologist and friend Morten Krag of The Cocktail Blog to create and share a selection of bespoke cocktails for our #NUDEFridayCocktails series. Based in Viborg, Denmark, Morten’s background in mixology stems from an early age and began with distinct memories of many different smells, senses, and colours that arose from his father’s botanically-infused aquavit recipes. For Morten, mixology is not just a career, but a passion in exploring, experimenting, and pushing the boundaries of what the norm is – as an act of expression. What followed from curiosity has turned into a passion spanning all things mixology, including an authoritative Instagram brand and mixology blog sharing new (and old) recipes alike. We invited Morten to share some of his thoughts on his inspirations, favourite ingredient, glassware choices, and more… A one on one with Morten Where are you based? Viborg, Denmark Where do you find most inspiration for your work? Through experimenting in my Home-Bar, from other Mixologists, from the "Gram", from the Classics. Which ingredient do you find yourself using most – and why? I must say Gin - It's incredibly versatile, flexible, crisp, allowing other ingredients to shine as well, and can be enjoyed on its own as well. Does glassware factor into what you create – and if so – how? Glassware (and Ice) plays a vital and important role in my creations. To me a Cocktail is and should be more than ‘just’ the ingredients. A Cocktail should tell a tale, give an expression, offer emotions and tingle one's senses. The glassware plays an important part in doing so. It should complement the Cocktail ingredients, play its part, and be ‘one’ with the Cocktail itself. Starting simple and practicing is your advice for aspiring mixologists – do you have any other words of advice? Don't be afraid to be creative - both inside the glass and outside the glass. You might just find your own style and preferences.  Morten's Spring Recipes for NUDE NUDE Spritz First up this month is Morten’s NUDE Spritz in our Stem Zero Full Bodied White Wine Glass: a homage incorporating the pale pink we’ve come to be known for.  Ingredients: 5cl Rosé Wine 3cl Dry Gin 2.5cl Ruby Grapefruit purée 1.5cl Freshly squeezed lemon juice 1cl Simple Syrup Method: Shake with plenty of ice Strain Top with soda Garnish with pink grapefruit   Land of NUDES This NUDEFridayCocktails is for the gin lovers: using gin as a base alongside Aquavit and Curacao to create a simple recipe with complex flavours in our Big Top Whisky DOF Glass. Ingredients: 4.5cl Dry Gin 1cl Aquavit  1.5cl Dry Curacao 0.5cl homemade Simple Syrup  1 dash Orange Bitters Pinch of sea salt Method: Stir with plenty of ice Strain over a large block of ice Express a lemon zest over the drink and garnish   Echoes of Summer This NUDEFridayCocktails is so pretty you wouldn’t want to drink it, until you have a taste... ‘Nude Savage’ in our Savage Coupetini Glass by Morten of @thecocktail.blog is one we’ll be saving. Ingredients: NUDE Savage 4.5cl Gin  1.5cl Pastis 1 bsp. Grenadine Method: Stir with plenty of ice Strain Express and discard lemon zest Garnish with a Japanese Cherry Tree Flower Pastel Dreams Morten's Bordiga Nuderitivo is an easy making (and drinking) weekend affair, shown in our Mirage Long Drink Glass - and perfect to enjoy in the sunshine. Ingredients: Bordiga Nuderitivo 4cl Gin 2cl Aperitivo  10-12cl Tonic Method: Stir carefully over plenty of ice  Garnish with pink grapefruit  

NUDE Festive Cocktails by Christine Perrett, Social Gin Girl. With this year’s holiday season looking a little different, we teamed up with @socialgingirl to inspire you - whether professional or aspiring mixologists - to try something different to celebrate the upcoming year. Originally from South Africa, Christine’s close relationship to mixology stems from an appreciation of the intricacies of craft spirits and a love of entertaining guests. Christine’s belief in drinking consciously - understanding the ingredients that go into our drinks, and focusing on quality over quantity - is reflected in her set of five recipes. As a self-taught mixologist championing a give-it-a-go mindset (and delicious cocktails!): we couldn’t think of anyone better to collaborate with. We hope you will love, will be inspired and try out Christine's recipes for this holiday season. Apple, Cranberry and Maple Negroni 🍁 A warming wintery cocktail served in our NUDE Chill tumbler. Crafted from lead-free crystal, the modern, minimal glass rests atop a marble base which helps to maintain an optimum temperature of your drink — no ice cubes needed. Ingredients: 15ml Campari15ml Dry Vermouth15ml Sweet Vermouth1 barspoon of apple, cranberry and maple syrup* *Syrup: 2 ¼ cups cranberries125ml pressed apple juice125ml water125ml maple syrup Method: Add all the ingredients into a mixing glass Add ice and stir to add dilution and cool  Strain into a glass with lots of ice or a big block of ice  Garnish with fresh thyme and dehydrated cranberry *Apple, Cranberry and Maple Syrup: Add all ingredients to a pot and bring to the boil whilst stirring Reduce heat to low and let it simmer for 10 minutes Take off the heat, leave to cool and steep for 1 hour Strain into a container (keeps in the fridge for 2 weeks)   Festive Afternoon Tea 🍵 An elegant cocktail based on vodka, freshly brewed tea and honey syrup, captured in the tall Fantasy Coupe glass with its sweeping curves. Ingredients: 35ml vodka60ml freshly brewed spiced apple,vanilla, chamomile and passionflower tea (Twinings Sleep)15ml orange honey syrup*60ml cranberry and ginger tonic (Double Dutch) *Syrup: 1 cup honeyZest of one orangeJuice of one orange Method: Add all ingredients except tonic water into a shaker and shake with ice  Strain into glass with lots of ice or a big cube of ice  Top with tonic water Garnish with a slice of orange *Orange Honey Syrup  Zest orange and juice it Add orange juice and honey into a pot Bring to the boil slowly whilst whisking Once it is combined, add zest, stir and leave to cool Spiced Pomguerite 🧡 Whether today is a day of celebration, rest, or otherwise, @socialgingirl’s recipe is sure to spice it up. Served in our Hepburn Lowball glass, part of the Hepburn colletion designed by Brad Ascalon. Ingredients: 45ml tequila blanco 22.5ml pomegranate juice 15ml cinnamon infused fino sherry* 15ml Pamplemousse Method: Add all ingredients into a shaker with ice and shake Fine strain into a glass with ice Garnish with an orange slice and fresh mint *Cinnamon infused Fino Sherry: Add 1 stick of cinnamon to 125ml fino sherry in a jar Leave to infuse in a cool, dark place for up to 2 days  Riesling, Blood Orange and Pisco Cocktail 🍊 A perfect and surprising cocktail for New Year, with which you can surely win hearts over. Served in our Balance wine glasses, the rocking effect of the glasses ads that show-stopping effect.  Ingredients: 40ml Riesling Kabinett wine20ml blood orange juice15ml pisco15ml ginger infused Aperol*1 dash of Angosutra bitters15ml winter spiced syrup** **Syrup: 2 cinnamon sticks 2 star anise 5 cloves 250ml water 250ml caster sugar Method: Place all ingredients into a shaker and shake with ice.  Fine strain into glass.  Garnish with rosemary *Ginger infused Aperol: Add sliced 2 inch by 2 inch piece of ginger into a jar with 200ml Aperol Leave in a cool, dark place shaking daily for up to a week.  **Winter Spiced Syrup: Add all ingredients into a saucepan on the hob Bring it to the boil whilst the sugar dissolves Turn down to a low heat and leave to simmer for 20 minutes Take off the heat and leave to cool for an hour Fine strain into a container leaving the spices behind Pour into a container and it will keep for up to two weeks in the fridge Spiced Blackberry Kentucky Buck ❤️ The Spiced Blackberry Kentucky Buck - a perfect accompaniment to bring in the upcoming year and try something new. Served in our NUDE Big Top Highball glass. Why wait for the new year to try something new? Ingredients: 3 fresh/frozen blackberries60ml bourbon22.5ml lemon juice7.5ml cinnamon and vanilla syrup*Ginger beer  *Syrup: 2 cinnamon sticks1 tsp vanilla extract / 1 vanilla pod250ml water250ml sugar  Method: Add all the ingredients into a shaker with ice and muddle blackberries Add ice and shake  Strain into a glass with lots of ice or a big block of ice.  Top with ginger beer  Garnish with rosemary and a blackberry Cinnamon and Vanilla Syrup: Add all ingredients into a saucepan on the hob Bring it to the boil whilst the sugar dissolves Turn down to a low heat and leave to simmer for 20 minutes Take off the heat and leave to cool for an hour Fine strain into a container leaving the vanilla pod and cinnamon behind Pour into a container and it will keep for up to two weeks in the fridge

Lavender & Blueberry Fizz by Christine Perrett, Social Gin Girl For this week’s #NUDEFridayCocktails, Christine Perrett of @socialgingirl shares a recipe which distils the taste of spring into a simple cocktail, pictured below in our NUDE Hepburn Coupe glass (part of the Hepburn Collection). This simple 4-ingredient cocktail is a seasonal delight inspired by a French 75. Missed out on the previous at home cocktail recipes we’ve been sharing? You can find them all under the ‘Recipe’ tab on the NUDE Glass blog.   Lavender & Blueberry Fizz Recipe:  Add the below ingredients into a mixing glass (pictured NUDE Hepburn Mixing Glass) 45ml Gin (Belvoir Gin from Brentingby Gin for an extra spring floral twist) 7ml Lavender & Blueberry simple syrup* 15ml Lemon juice Stir and strain into a chilled Coupe glass (pictured NUDE Hepburn Coupe Glass) Top with Champagne (or Prosecco)  Garnish with edible viola and lemon twist *Homemade Lavender & Blueberry Syrup  Add 1 cup water, 1 cup sugar and 1 cup blueberries to a pot Bring to the boil Once the sugar has dissolved, add 1 1/2 teaspoons lavender and simmer for 10 minutes Leave to cool and fine strain Simple syrups can be stored in the freezer for prolonged use: they don’t freeze due to high sugar content    NUDE Product:  Hepburn Mixing glass with stirrer Hepburn Set of 2 Coupe glasses   Creator: Christine Perrett Instagram: @socialgingirl

ROSA NUDE by Morten Krag, The Cocktail Blog For the final cocktail recipe in his 4-week takeover of our #NUDEFridayCocktails series, Morten Krag, The Cocktail Blog and NUDE Cocktail winner shares how to create a suitably spring-like gin cocktail pictured below in our NUDE Refine Cocktail glass (part of the NUDE Horeca range). This refreshing recipe is equally at home in a NUDE Hepburn Low Ball Glass or NUDE Fantasy Cocktail Glass.  Missed out on the previous at home cocktail recipes we’ve been sharing this month? You can find them all under the ‘Recipe’ tab on the NUDE Glass blog. ROSA NUDE Recipe: Add the below ingredients into a mixing glass (pictured NUDE Hepburn Mixing Glass) 6 cl Gin Con Rosa (pink grapefruit gin) 1 cl Dry Fortified Wine (White Vermouth is used here) 1 Dash Orange Bitters (or 2-3 drops of orange oil) 1 Pinch of salt (Icelandic salt flakes used here) Stir with ice, love & patience Strain into a chilled Nick & Nora glass (pictured NUDE Refine Cocktail Glass) Express lemon zest over the glass Garnish with a garden flower   NUDE Product: Hepburn Mixing GlassRefine Cocktail Glass* (NUDE horeca range) *Substitutes:NUDE Hepburn Low Ball GlassNUDE Fantasy Cocktail Glass   Creator: Morten Krag Instagram: @thecocktail.blog