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OUTBACK COOLER: Add the gin, shrub, lemon and orgeat to a shaker with some ice. Give it a quick shake and pour into a chilled highball glass. Fill the glass with ice and top with soda water before giving it a quick stir. Garnish with some cucumber slices, a lemon twist and several mint tips for a fresh bouquet.
For the Shrub: Put all in a sealed container and let to infuse in the fridge for 24h. After a day, stir it well to dissolve any remaining sugar, add to a blender and blend until smooth. Then strain the mixture through a cheesecloth/muslin before bottling. The preparation will last a week or so.
GREEN BEAST: Add all to a shaker with a scoop of ice and shake well. Pour everything into a highball glass, add more ice to fill if needed, and garnish with a single cucumber slice on top.
COPA VERDE: Blend all until very smooth, then pass the mixture through a sieve into a large jug and refrigerate. If the mixture is a touch on the thick side a splash more water can be added, but it should still have the consistency of thick cream. When ready to serve, shake the mixture with ice briefly and strain into Salt or Chilli Salt rimmed shot glasses.