- Dog Cutter Cocktail -

40ml Vsop cognac
20ml blackberry mead
20ml blackberry infused gin
20ml dry curaçao
20ml Lime juice
20ml pineapple & coconut syrup
2 dashes grapefruit bitters

1. Pour mead and blackberry gin into base of highball and fill with crushed ice
2. Shake everything else with ice and strain over the top of the crushed ice
3. Garnish with some dehydrated fruit, pineapple fronds and a pretty (edible) flower

Regrets? No, it's a good laugh, isn't it?
For the yellow part of the drink:

30ml Cachaça
30ml Dry gin
20ml heather mead
20ml lemon
20ml dry curaçao
20ml apricot, Passionfruit & bee pollen syrup
2 dashes dandelion & burdock bitters

For the red and black parts:
30ml hibiscus tea
10ml activated charcoal gin*

1. Shake everything for the yellow part with ice
2. Pour into a highball glass and half fill with crushed ice
3. Pour over the hibiscus tea
4. Add more crushed ice until just before rim
5. Pour over activated charcoal gin
6. Top with more crushed ice
7. Garnish with some lilacs and mint