Great King Street Highball

40 ml Great King Street - Artist's Blend
60 ml good quality, fresh soda water/club soda
2 dashes Bitters (of your choice)
Fill highball with lots of ice, combine all ingredients, twist, then add lemon zest, approx 2.5cm x 1cm in size. Stir well until cold and let the drink sit one minute for the flavours to integrate.
John Glaser, Compass Box Whisky Co., London

Great King Roy

45 ml Great King Street - Artist's Blend
15 ml Noilly Prat Dry
5 ml Orangerie
Blend all the ingredients together in a mixing glass, stir gently and serve in a coupe glass.
Stanislas Jouenne, LMDW Fine Spirits, Paris

The Fallen Monarch

20 ml Great King Street - Artist's Blend
20 ml Maker's Mark
30 ml Gancia Bianco
2 dashes Absinthe
Ryan Chetiyawardana, Worship Street Whistling Shop, London

The Great King

2 oz Great King Street - Artist's Blend
1 oz Pedro Ximenez Sherry
1 oz Fresh Lemon Juice
1/8 oz Simple Syrup
1 Dash Peychaud's Bitters
1 Egg White
Shake vigorously. Serve up in a cordial. Garnish with one fresh blackberry.
Kenneth McCoy, Ward III, NYC