Mix the blueberry juice and ginger in a measuring cup and infuse for 5 minutes. Strain the blueberry mixture into a large jug. Add the lemon peel, crushed ice, tonic, sparkling water and a few blueberries. Stir well before pouring into glasses.

Take 2 glasses and squeeze half a lime into each glass. Add the squeezed lime, lime leaves and cucumber to each glass, pressing firmly with a spoon to release the flavours. Fill the glasses with ice cubes and add the ginger ale. Stir well before serving.

Squeeze the juice from the blood oranges into mason jars with a lid or a cocktail shaker. Add the honey, the drops of bitters and drops of vanilla extract to the unchilled juice. Shake well and add ice to cool it down. Pour evenly into four ice filled glasses. Top with sparkling water and add a slice of blood orange on top.

Scoop the flesh from the passionfruit into a large jug. Add the lemon zest, juice, mint, lemon soda and orange blossom water and fill the jug with ice cubes. Stir well and pour into glasses to serve.

Bring the water, pomegranate molasses and star anise to a boil in a small saucepan and turn off the heat. Let the ingredients infuse for 10 minutes. Divide the pomegranate mixture among 4 glasses, add a few basil leaves and fill the glasses with ice. Top each glass with 200ml tonic. Stir well before serving.

For 4 mocktails: muddle 2 tbsp of sugar with half the leaves from the mint using a pestle and mortar (or use a small bowl and the end of a rolling pin). Put a handful of crushed ice into 4 tall glasses. Divide half of the lime juice between the glasses with the mint mix. Stir well, add a straw and top up with soda water.

Start off with the syrup, because it needs to cool in the fridge before you can mix it with the lemon juice. Once cool, mix your strained or unstrained lemon juice with the syrup, stir well and add cold flat or sparkling water.

Place the mango, sugar and water in a saucepan and simmer for 5 minutes. Using a hand blender, puree until smooth. Stir in the rosewater and allow to cool. Divide the mango mixture among 4 glasses. Add the juice of half a lime to each glass and add some mint leaves and crushed ice. Top each glass with 150 ml of sparkling water. Stir gently before serving.

Peel the cucumber and cut it into big slices. Combine the juice of the lemon with the black tea (chilled) and elderflower syrup in a blender. Then add the cucumber to the blender and mix it all together. Strain the liquid to remove the mush. Serve the mocktail in 4 glasses (rocks/small type) with or without ice.