Mixologist Richard Woods, of London restaurant Duck & Waffle, takes a culinary approach, borrowing a seasonal bias and ingredients from fashionable kitchens. His current offerings include a Roasted Cosmopolitan (with roasted bone marrow seasoning), a Verde (with gin, Chartreuse, rosemary and kale juice) and an Astoria (with celery, blue cheese distillate, wasabi tarragon and Prosecco). It’s our kind of liquid lunch.

Roasted Cosmopolitan
50ml bone marrow-infused Grey Goose Vodka Citron
20ml triple sec
5ml lime juice
5ml lime cordial
25ml cranberry juice
2tbs cranberry conserve
dash of Mozart Dry

Shake all the ingredients together and double strain into a glass.

50ml gin
15ml green Chartreause
25ml kale juice
15ml lemon juice
20ml agave-infused rosemary

Shake all the ingredients together with ice and strain into a glass. Garnish with lemon zest, a rosemary sprig and lavender stem.