2 cups light brown sugar
2 cups caster or granulated sugar
2 1/2 cups water
2-3 slices from a 5cm ginger root
1 large star anise
6 black cardamom pods, lightly crushed
10 green cardamom pods, lightly crushed
6 black peppercorns
1 cinnamon stick
Juice from 1⁄2 a lime
1 strip of lime rind
6 Asian pears, peeled, stalks still on
35ml rum

For the garnish
2 cinnamon sticks
2 pear slices
2 dark glacé cherries or maraschino cherries

1. In a medium saucepan, combine sugar and water, dissolving the sugar over low heat.
2. Add spices and lemon, bringing the mixture to a simmer for 10 minutes to infuse the spices.
3. Add the pear and simmer for 10-12 minutes until tender. Remove pears and syrup to cool.
4. Place one pear on a plate, pour 35ml of rum into a ladle, light it carefully, and pour over the pear to flambé. Once cool, cut two slices from the middle and pin onto a cocktail pique with a cherry at the base.
5. Pour rum into two glasses, strain 10-20ml of syrup into each, stir, and add Unshackled Sparkling, pear garnish, and a gently smoking cinnamon stick on the glass rim.

Unshackled Cocktail with sparkling wine
Grapefruit and Thyme Spritz made with Unshackled Sparkling wine by Tastemade


For the ice cubes
Grapefruit and lemon zest and pieces, cut into
medium sized strips
Thyme sprigs
Edible flowers (cornflowers, alyssum or borage are

For the infusion
1-2oz agave syrup
A handful of thyme sprigs
Pink grapefruit juice from 1⁄2 a grapefruit, zest and
segments from the other half
Zest strips and wedges from half a lemon
2 tsp grated root ginger plus 3 long slices
1 1/3oz vodka

For the cocktail
Squeeze of grapefruit juice
8 1/2oz Unshackled Rosé

To garnish
White sugar
Lime zest and segment for coating rim
Pink grapefruit peel/slice
Thyme sprigs

1. Put the flowers, zest and herbs in ice-cube trays.
2. Top up with water and freeze.
3. Add the infusion ingredients to a mixing glass/large sturdy glass, muddle with a muddler or small rolling pin. 
4. Rim two highball glasses by coating with the lime segment then dipping into a plate of sugar mixed with a little lime zest.
5. Strain the infusion between the two rimmed glasses over the garnished ice.
6. Add a squeeze of grapefruit juice, the Unshackled Rosé and slice or twist of pink grapefruit.