Mixed with character

In an old-fashioned (rocks) glass, place a cocktail napkin with a sugar cube on top. Simultaneously drop peach and Angostura bitters onto the sugar cube until they bleed into the napkin. When the liquid is all absorbed into the napkin, drop the sugar cube into the glass, wipe the rim of the glass with the bitters-soaked napkin and discard it.

Muddle the sugar cube, add Diamond Vodka Clear and muddle again. Add ice and stir until the sugar is dissolved. Garnish with peach skin and a sour cherry.

Muddle the rhubarb and strawberries. Add the remaining ingredients and ice to a shaker and shake hard until ice cold. Double-strain, garnish with strawberry and rhubarb.

Place two ounces of fresh, halved cranberries into an iSi Gourmet Whip canister with Diamond Vodka Berry. Double charge and let sit for two minutes. Rapidly release the gas and allow to sit until bubbling subsides. Strain out the solids. Add all ingredients to a cocktail shaker filled with ice and shake until ice cold. Double-strain into a chilled cocktail glass and garnish with several cranberry halves.

Combine Diamond Vodka Cherry, cream and Earl Grey simple syrup in a cocktail shaker with ice. Shake vigorously until frothy (around 10–15 seconds). Strain into a chilled cocktail glass and finish by grating cinnamon and dark chocolate onto the surface.

*Earl Grey simple syrup. Ingredients: 1 cup raw cane sugar, 1 cup water, 3 Earl Grey tea bags.

Combine all ingredients in a cocktail shaker. Shake the ingredients and serve over crushed ice.

Combine the ingredients in a blender and blend for 10–20 seconds. Pour into a Collins or other tall glass.