For a dry martini: 1 measure (25ml) of Pink47 and 1 of dry white vermouth. Shake well with ice and strain into a cold glass. Serve with an almond-stuffed olve or twist of lemon peel. For a sweet martini: try 2 measures of Pink47 and 1 of sweet red vermouth.
Start with plenty of ice in a fine, tall glass with a dash of Angostura bitters over the ice then a slice of lemon, twisted. Add 1 measure of Pink47 and then top up with Indian tonic water.
Mix 1 measure of Pink47 with 1 of lime cordial. Pour into a glass half filled with crushed ice and add slices of lime.
Mix 1 measure of Pink 47 with 2 of mango juice and pineapple juice plus a squeeze of lemon. Pour into a large wine glass half full of broken ice. Top up with champagne and serve with quartered slices of lemon.
Mix 2 measures of Pink 47 with 1 of cranberry juice and the juice of half a lemon (or lime). pour over ice and then top up with soda water or sparkling spring water. Garnish with slices of the fruit and a few fresh cranberries.