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This month, we partnered with our friends JuneShine, the hard kombucha specialists, who’ve created several one-of-a-kind 6% ABV drinks from all-natural, organic ingredients. Started by a team of adventurers, artists and creatives who share a passion (and the desire to leave a positive impact on the environment), JuneShine’s mission is to brew the highest quality, healthiest jun kombucha - with love. Unlike many of the pre-made drinks out there, JuneShine pride themselves on using no artificial coloring, GMOs, pesticides, or processed corn or rice syrup: making their drinks less taxing on both the body and the environment. Like traditional kombucha, JuneShine contains probiotics, antioxidants, vitamins, and - they promise - a good time. We invited the team to pair up several of their hard kombuchas with our glassware, give you an introduction to what they’re all about, as well as to the world of hard kombucha! What is JuneShine and how did the brand come about? It all started as we were wandering the aisles of our local grocery store. We noticed there was a sustainable, transparent option in nearly every consumer category–except alcohol. This led us to ask: why do we know so much about the food we eat, but so little about the alcohol we drink? With no solid answers in sight, we grew frustrated by the lack of honest transparent alcohol brands catering to our healthy, active lifestyle. And so, we decided to start our own. What’s unique about JuneShine? JuneShine is the most delicious, refreshing, honest hard kombucha around. Our flavors span the spectrum—from tropical to hoppy, bright to bold. Everything we produce is brewed through a two-step organic fermentation process similar to craft beer brewing. We use only 100% organic ingredients—green tea, honey, SCOBY, organic cane sugar, brewers yeast, organic fruit juice and spices. Our brewers come from some of the best craft breweries in the country. And after a myriad of trials, tastings and test batches, we found the perfect recipe to elevate the alcohol content. We use only organic honey and organic cane sugar in our fermentation and the residual sugar in our final product comes from organic fruit. Once complete, we add organic juices and spices to taste, creating unique and refreshingly smooth flavors without the junk found in other mass produced alcoholic beverages. What is kombucha/hard kombucha? Traditional kombucha is made by combining black or green tea with a symbiotic colony of bacteria and yeast (aka. SCOBY) and which causes the beverage to ferment. In the fermentation process, the SCOBY converts the sugar into CO2 and alcohol, in turn creating a bright, bubbly beverage. Traditional kombucha can clock in around 3 percent alcohol by volume (ABV), but anything listed as non-alcoholic will usually be less than 0.5 percent ABV. Making Hard Kombucha takes that process further—intentionally fermented to be an alcoholic beverage. Its ABV is similar to that of beer. After the first fermentation, additional sugar and yeast in a secondary fermentation process that converts that sugar into more alcohol. The specific formula varies significantly from brand to brand. Does glassware factor into what you create – and if so – how? Absolutely! We take great pride in thoughtfully brewing and sharing our hard kombucha. There’s so much delight to be had with the details in every step of the process. Having gorgeous glassware - like NUDE’s - to enjoy the fruits of our labor is like placing the perfect punctuation at the end of a beautiful sentence. Great glassware is just as functional as it is fun. It’s a way to add even more personality to our final product—from the way it helps accentuate the sensory experience to the way it looks and feels in hand. There’s just something so satisfying about seeing something you’ve worked so hard on poured perfectly into a picturesque vessel. Any advice for those looking to make more conscious choices when it comes to the drinks they choose? Ask questions! We know so much about where the food we eat comes from and how/where the clothes we wear are made, but when it comes to alcohol there have always been so many more question marks. But that’s changing. We’ve set out to change the perception of what a beverage can be. Honest. Transparent. Sustainable. We encourage everyone to seek out brands that are transparent and thoughtful in their processes from start to finish.   Featured: NUDE Wayne SOF glass

Creating a cocktail isn’t just about flavour, but about creating a great experience. This month, we invited Murray Anderson (better known as @thewestmount) to curate an edit of cocktails for #NUDEFridayCocktails, showcasing a range of simple, delicious drinks with our glassware. Murray is no stranger to NUDE, having partnered with us multiple times, and consistently bringing an infectious energy and brilliant creations – all the way from sunny Scotland. As a dear friend of ours, we interviewed Murray to let him share more of his story with you, the NUDE community. Read more below, and find a selection of Murray’s June recipes as we head straight into summer. A one on one with Murray Where are you based? Currently, I am living in a small village just outside of Glasgow, Scotland. What led you to mixology – and content creation? Wow, where to start... To cut a long story short, I fell in love with the science of flavour and began to capture some of the cocktails I made with my iPhone. I then began to fall in love with not just the creativity in mixology, but the creativity involved in photography and content creation! Where do you find most inspiration for your work? I love trying to evoke memories in my cocktails and photography, so I tend touse fond memories of my childhood and past experiences. Which ingredient do you find yourself using most – and why? If I could narrow it down to one type of ingredients, it would be fresh herbs. I love using natural ingredients in cocktails and finding ways to get the most out of them too. Does glassware factor into what you create – and if so – how? 100%... I would say it’s a pretty underrated factor in creating a great cocktail. Creating a cocktail isn’t just about flavour, but about creating a great experience. I love keeping cocktails elegant and simple... One of the best ways to elevate a simple drink is through elegant glassware that matches the mood/overall feel of the drink. What does mixology mean to you? Honestly, it’s just about having fun with it. I used to take it all so seriously but I then realised it’s more about creating amazing drinks that people can recreate if they want to. Over the past year, I think we can all agree our bartending skills have massively improved and it’s now so apparent that great cocktails can be made in the comfort of your own home with good friends or family. Most fulfilling part of what you do? Teaching people. Over the past few years, I have learned a few tips here and there and I love passing that information on. Words of advice for those looking to start their mixology journey? Don’t ever be afraid to let your creativity take over. Murray's June recipes for NUDE Thyme Flies Sunshine is calling for a banging rum cocktail, and Murray created this amazing cocktail called Thyme Flier in our NUDE Big Top whiskey glass. Ingredients: 40ml Jamaican Pot Still Rum 10ml Velvet Falernum 5ml blood orange oleo 20ml fresh lime juice 10ml demerara syrup Fresh thyme Watermelon & Lime Negroni  Created as a tribute for World Gin Day, the Watermelon & Lime Negroni cocktail is a great way to celebrate the weekend with friends. Presented in the NUDE Hepburn Lowball glass and created with the Hepburn Mixing glass. Ingredients: Cucielo Rosso Vermouth Campari Watermelon & lime rind infused Gin Garnish with a watermelon wedge and a mint sprig Mulled Port Old Fashioned Created to mark Father's Day 2021, Murray’s Mulled Port Old Fashioned in our NUDE Alba Whisky DOF glass is a simple whisky-based recipe that anyone can make at home - to help celebrate those closest to you that have made an impact on your life.  Ingredients: 50ml Port Cask Malt Whisky 5ml honey syrup 5ml bitter mulled port reduction orange zest Apple & Elderflower Gin Mojito Murray shares his take on the all-time classic Mojito - substituting the traditional rum base in favour of a contemporary gin twist using our NUDE Savage High Ball Glass. Ingredients: 50ml London Dry Gin 15ml elderflower syrup 25ml fresh lime juice 10 mint leaves Top with apple pressé Sannox Bay Murray chose to pair his latest recipe, a simple yet effective whisky-based affair, Sannox Bay in our NUDE Malt Whisky Glass - including a smoked process for extra depth and flair.  Ingredients: 50ml Arran Whisky 10yr 5ml salted apricot syrup 3 dashes of aromatic bitters charred apricot garnish

The world is in bloom, enjoy it with a NUDE spring inspired cocktail This month, we invited mixologist and friend Morten Krag of The Cocktail Blog to create and share a selection of bespoke cocktails for our #NUDEFridayCocktails series. Based in Viborg, Denmark, Morten’s background in mixology stems from an early age and began with distinct memories of many different smells, senses, and colours that arose from his father’s botanically-infused aquavit recipes. For Morten, mixology is not just a career, but a passion in exploring, experimenting, and pushing the boundaries of what the norm is – as an act of expression. What followed from curiosity has turned into a passion spanning all things mixology, including an authoritative Instagram brand and mixology blog sharing new (and old) recipes alike. We invited Morten to share some of his thoughts on his inspirations, favourite ingredient, glassware choices, and more… A one on one with Morten Where are you based? Viborg, Denmark Where do you find most inspiration for your work? Through experimenting in my Home-Bar, from other Mixologists, from the "Gram", from the Classics. Which ingredient do you find yourself using most – and why? I must say Gin - It's incredibly versatile, flexible, crisp, allowing other ingredients to shine as well, and can be enjoyed on its own as well. Does glassware factor into what you create – and if so – how? Glassware (and Ice) plays a vital and important role in my creations. To me a Cocktail is and should be more than ‘just’ the ingredients. A Cocktail should tell a tale, give an expression, offer emotions and tingle one's senses. The glassware plays an important part in doing so. It should complement the Cocktail ingredients, play its part, and be ‘one’ with the Cocktail itself. Starting simple and practicing is your advice for aspiring mixologists – do you have any other words of advice? Don't be afraid to be creative - both inside the glass and outside the glass. You might just find your own style and preferences.  Morten's Spring Recipes for NUDE NUDE Spritz First up this month is Morten’s NUDE Spritz in our Stem Zero Full Bodied White Wine Glass: a homage incorporating the pale pink we’ve come to be known for.  Ingredients: 5cl Rosé Wine 3cl Dry Gin 2.5cl Ruby Grapefruit purée 1.5cl Freshly squeezed lemon juice 1cl Simple Syrup Method: Shake with plenty of ice Strain Top with soda Garnish with pink grapefruit   Land of NUDES This NUDEFridayCocktails is for the gin lovers: using gin as a base alongside Aquavit and Curacao to create a simple recipe with complex flavours in our Big Top Whisky DOF Glass. Ingredients: 4.5cl Dry Gin 1cl Aquavit  1.5cl Dry Curacao 0.5cl homemade Simple Syrup  1 dash Orange Bitters Pinch of sea salt Method: Stir with plenty of ice Strain over a large block of ice Express a lemon zest over the drink and garnish   Echoes of Summer This NUDEFridayCocktails is so pretty you wouldn’t want to drink it, until you have a taste... ‘Nude Savage’ in our Savage Coupetini Glass by Morten of @thecocktail.blog is one we’ll be saving. Ingredients: NUDE Savage 4.5cl Gin  1.5cl Pastis 1 bsp. Grenadine Method: Stir with plenty of ice Strain Express and discard lemon zest Garnish with a Japanese Cherry Tree Flower Pastel Dreams Morten's Bordiga Nuderitivo is an easy making (and drinking) weekend affair, shown in our Mirage Long Drink Glass - and perfect to enjoy in the sunshine. Ingredients: Bordiga Nuderitivo 4cl Gin 2cl Aperitivo  10-12cl Tonic Method: Stir carefully over plenty of ice  Garnish with pink grapefruit  

NUDE Festive Cocktails by Christine Perrett, Social Gin Girl With this year’s holiday season looking a little different, we teamed up with @socialgingirl to inspire you - whether professional or aspiring mixologists - to try something different to celebrate the upcoming year. Originally from South Africa, Christine’s close relationship to mixology stems from an appreciation of the intricacies of craft spirits and a love of entertaining guests. Christine’s belief in drinking consciously - understanding the ingredients that go into our drinks, and focusing on quality over quantity - is reflected in her set of five recipes. As a self-taught mixologist championing a give-it-a-go mindset (and delicious cocktails!): we couldn’t think of anyone better to collaborate with. We hope you will love, will be inspired and try out Christine's recipes for this holiday season. Apple, Cranberry and Maple Negroni 🍁 A warming wintery cocktail served in our NUDE Chill tumbler. Crafted from lead-free crystal, the modern, minimal glass rests atop a marble base which helps to maintain an optimum temperature of your drink — no ice cubes needed. Ingredients: 15ml Campari15ml Dry Vermouth15ml Sweet Vermouth1 barspoon of apple, cranberry and maple syrup* *Syrup: 2 ¼ cups cranberries125ml pressed apple juice125ml water125ml maple syrup Method: Add all the ingredients into a mixing glass Add ice and stir to add dilution and cool  Strain into a glass with lots of ice or a big block of ice  Garnish with fresh thyme and dehydrated cranberry *Apple, Cranberry and Maple Syrup: Add all ingredients to a pot and bring to the boil whilst stirring Reduce heat to low and let it simmer for 10 minutes Take off the heat, leave to cool and steep for 1 hour Strain into a container (keeps in the fridge for 2 weeks)   Festive Afternoon Tea 🍵 An elegant cocktail based on vodka, freshly brewed tea and honey syrup, captured in the tall Fantasy Coupe glass with its sweeping curves. Ingredients: 35ml vodka60ml freshly brewed spiced apple,vanilla, chamomile and passionflower tea (Twinings Sleep)15ml orange honey syrup*60ml cranberry and ginger tonic (Double Dutch) *Syrup: 1 cup honeyZest of one orangeJuice of one orange Method: Add all ingredients except tonic water into a shaker and shake with ice  Strain into glass with lots of ice or a big cube of ice  Top with tonic water Garnish with a slice of orange *Orange Honey Syrup  Zest orange and juice it Add orange juice and honey into a pot Bring to the boil slowly whilst whisking Once it is combined, add zest, stir and leave to cool Spiced Pomguerite 🧡 Whether today is a day of celebration, rest, or otherwise, @socialgingirl’s recipe is sure to spice it up. Served in our Hepburn Lowball glass, part of the Hepburn collection designed by Brad Ascalon. Ingredients: 45ml tequila blanco 22.5ml pomegranate juice 15ml cinnamon infused fino sherry* 15ml Pamplemousse Method: Add all ingredients into a shaker with ice and shake Fine strain into a glass with ice Garnish with an orange slice and fresh mint *Cinnamon infused Fino Sherry: Add 1 stick of cinnamon to 125ml fino sherry in a jar Leave to infuse in a cool, dark place for up to 2 days  Riesling, Blood Orange and Pisco Cocktail 🍊 A perfect and surprising cocktail for New Year, with which you can surely win hearts over. Served in our Balance wine glasses, the rocking effect of the glasses ads that show-stopping effect.  Ingredients: 40ml Riesling Kabinett wine20ml blood orange juice15ml pisco15ml ginger infused Aperol*1 dash of Angosutra bitters15ml winter spiced syrup** **Syrup: 2 cinnamon sticks 2 star anise 5 cloves 250ml water 250ml caster sugar Method: Place all ingredients into a shaker and shake with ice.  Fine strain into glass.  Garnish with rosemary *Ginger infused Aperol: Add sliced 2 inch by 2 inch piece of ginger into a jar with 200ml Aperol Leave in a cool, dark place shaking daily for up to a week.  **Winter Spiced Syrup: Add all ingredients into a saucepan on the hob Bring it to the boil whilst the sugar dissolves Turn down to a low heat and leave to simmer for 20 minutes Take off the heat and leave to cool for an hour Fine strain into a container leaving the spices behind Pour into a container and it will keep for up to two weeks in the fridge Spiced Blackberry Kentucky Buck ❤️ The Spiced Blackberry Kentucky Buck - a perfect accompaniment to bring in the upcoming year and try something new. Served in our NUDE Big Top Highball glass. Why wait for the new year to try something new? Ingredients: 3 fresh/frozen blackberries60ml bourbon22.5ml lemon juice7.5ml cinnamon and vanilla syrup*Ginger beer  *Syrup: 2 cinnamon sticks1 tsp vanilla extract / 1 vanilla pod250ml water250ml sugar  Method: Add all the ingredients into a shaker with ice and muddle blackberries Add ice and shake  Strain into a glass with lots of ice or a big block of ice.  Top with ginger beer  Garnish with rosemary and a blackberry Cinnamon and Vanilla Syrup: Add all ingredients into a saucepan on the hob Bring it to the boil whilst the sugar dissolves Turn down to a low heat and leave to simmer for 20 minutes Take off the heat and leave to cool for an hour Fine strain into a container leaving the vanilla pod and cinnamon behind Pour into a container and it will keep for up to two weeks in the fridge

Form or Function? We speak to mixologist Rémy Savage about mixology’s relationship with glass. Mixology, the art of drink-making, has long since evolved past its roots. The concept was born from the act of creation, and whilst this still lies at the heart of the movement, contemporary mixologists continue to push the boundaries of how cocktails can be made and served. Creative innovations and a shift in the philosophy behind mixology have resulted in drastic changes to how cocktails are conceived. Glassware, ingredients, temperature, music, aesthetic, and setting are all critical aspects which mixologists consider when crafting an experience. " … It's all about the details. I believe that beautifully crafted glassware is going to enhance the experience in a new way very much like in the world of food where plating has become very important," - Rémy Savage More than ever, mixologists acknowledge the need for glassware which is able to meet the industry’s demands through thoughtful design, shape, and feel. Rémy Savage, award-winning bartender, former head of Little Red Door in Paris, the Artesian in London, and now at the head of Le Syndicat, has worked closely alongside NUDE's design team to develop a new collection which reflects this change in the industry. Marrying shape with function, the NUDE Savage Collection was designed with the idea that the drink and glass are two parts of a whole experience. Rémy Savage: ‘For me, the beauty of mixed drinks doesn't necessarily rely on just the drink inside. It's about the entire experience. Flavours are a platform to showcase greater ideas, whether it's art or philosophy. I think that once all these details are expected, then the recipe and of course the glass you choose, can create something that is truly unique and special. That's what we're trying to achieve.’ ‘It's every bartender's dream to have their own range of glassware. I know that for me, personally, having collected glassware for most of my adult life: understanding the process and the craftsmanship that goes behind every single piece of glass that we end up using everyday was just a fascinating process.’  Coming Soon!  NUDE x Rémy Savage Join NUDE to be the first to hear updates on Rémy Savage's collection

Lavender & Blueberry Fizz by Christine Perrett, Social Gin Girl For this week’s #NUDEFridayCocktails, Christine Perrett of @socialgingirl shares a recipe which distils the taste of spring into a simple cocktail, pictured below in our NUDE Hepburn Coupe glass (part of the Hepburn Collection). This simple 4-ingredient cocktail is a seasonal delight inspired by a French 75. Missed out on the previous at home cocktail recipes we’ve been sharing? You can find them all under the ‘Recipe’ tab on the NUDE Glass blog.   Lavender & Blueberry Fizz Recipe:  Add the below ingredients into a mixing glass (pictured NUDE Hepburn Mixing Glass) 45ml Gin (Belvoir Gin from Brentingby Gin for an extra spring floral twist) 7ml Lavender & Blueberry simple syrup* 15ml Lemon juice Stir and strain into a chilled Coupe glass (pictured NUDE Hepburn Coupe Glass) Top with Champagne (or Prosecco)  Garnish with edible viola and lemon twist *Homemade Lavender & Blueberry Syrup  Add 1 cup water, 1 cup sugar and 1 cup blueberries to a pot Bring to the boil Once the sugar has dissolved, add 1 1/2 teaspoons lavender and simmer for 10 minutes Leave to cool and fine strain Simple syrups can be stored in the freezer for prolonged use: they don’t freeze due to high sugar content    NUDE Product:  Hepburn Mixing glass with stirrer Hepburn Set of 2 Coupe glasses   Creator: Christine Perrett Instagram: @socialgingirl

ROSA NUDE by Morten Krag, The Cocktial Blog For the final cocktail recipe in his 4-week takeover of our #NUDEFridayCocktails series, Morten Krag, The Cocktail Blog and NUDE Cocktail winner shares how to create a suitably spring-like gin cocktail pictured below in our NUDE Refine Cocktail glass (part of the NUDE Horeca range). This refreshing recipe is equally at home in a NUDE Hepburn Low Ball Glass or NUDE Fantasy Cocktail Glass.  Missed out on the previous at home cocktail recipes we’ve been sharing this month? You can find them all under the ‘Recipe’ tab on the NUDE Glass blog.  ROSA NUDE Recipe: Add the below ingredients into a mixing glass (pictured NUDE Hepburn Mixing Glass) 6 cl Gin Con Rosa (pink grapefruit gin) 1 cl Dry Fortified Wine (White Vermouth is used here) 1 Dash Orange Bitters (or 2-3 drops of orange oil) 1 Pinch of salt (Icelandic salt flakes used here) Stir with ice, love & patience Strain into a chilled Nick & Nora glass (pictured NUDE Refine Cocktail Glass) Express lemon zest over the glass Garnish with a garden flower   NUDE Product: Hepburn Mixing GlassRefine Cocktail Glass* (NUDE horeca range) *Substitutes:NUDE Hepburn Low Ball GlassNUDE Fantasy Cocktail Glass   Creator: Morten Krag Instagram: @thecocktail.blog

NUDE & HOMEMADE by Morten Krag, The Cocktail Blog Just because you’re making a cocktail at home, doesn’t mean it has to be simple. For this week’s #NUDEFridayCocktails, our NUDE Cocktail winner, Morten Krag, The Cocktail Blog shares a recipe for making homemade grenadine syrup. Below is an easy to make, at home cocktail shaken up in our NUDE Hepburn Mixing Glass and perfectly pictured in our NUDE Hepburn Coupe Glass. NUDE & HOMEMADE Recipe:  Add the below ingredients into a mixing glass (pictured NUDE Hepburn Mixing Glass) 4.5 cl White Rum 2 cl Fresh Lime Juice 1 cl *Homemade Grenadine Syrup Shake all with plenty ice Strain into a coupe Express and discard lime zest *Homemade Grenadine Syrup  2 cups Pomegranate Juice 2 cups Sugar 2 dashes Orange Bitters (or 2-3 drops of Orange oil)   NUDE Product:  Hepburn Mixing glass with stirrer Hepurn Set of 2 Coupe glasses   Creator: Morten Krag Instagram: @thecocktail.blog  

SIMPLY NUDE by Morten Krag, The Cocktail Blog Always wanted to make your own cocktails at home but worried about it being too complicated? Following on from last week’s introduction to our #NUDEFridayCocktails series, we are back with another at home cocktail recipe. This week, our NUDE Cocktail winner, Morten Krag, The Cocktail Blog, has you covered with SIMPLY NUDE pictured below in a NUDE Chill Whisky Tumbler with Marble Base. All you need to make this week’s #NUDEFridayCocktails is gin, bitters, soda water, and ice (citrus fruit and thyme an optional extra for the garnish)!   SIMPLY NUDE Recipe: Add the below ingredients into a small tumbler (pictured Chill Whisky Tumbler with Marble Base 6 cl Gin 3 Dashes Aromatic Bitters Stir with plenty ice Add more ice Top with chilled Soda Water Garnish with *homemade dehydrated citrus fruits (pink grapefruit and blood orange used here) Garnish with fresh thyme *Instructions for dehydrated fruit Cut very thin slices of citrus Put them in the oven at 70-80°C / 158-176°F for 3-4 hours Turn them every hour Consider using hot air function in the last 30-40 minutes if you want them extra dark   NUDE Product:  Chill Whisky Tumbler with Marble Base  Creator: Morten Krag Instagram: @thecocktail.blog

NUDE Bees by Morten Krag, The Cocktail Blog During this time of social distancing, it’s important to stay connected. At the moment things can feel uncertain and each day feels the same. Inspired by feedback from the NUDE Community, we have partnered with our NUDE Cocktail winner and NUDE Insider, Morten Krag, The Cocktail Blog to bring you some cocktail ideas that you can make at home. Each Friday we will be sharing a new recipe on the @nudeglass Instagram account and this blog. We hope our Friday Cocktails might inspire you to dive into your home bar and make a cocktail at home as a fun Friday afternoon treat whether by yourself or virtually with friends and family over a video call. For the first cocktail in the series, Morten has created a recipe that uses four simple ingredients; gin, fruit liqueur, lemon juice, and honey, perfectly presented in NUDE’s Hepburn Coupe.   NUDE Bees Recipe: Add ingredients listed in points 2 to 5 into a cocktail shaker 4 cl Gin 2 cl Liqueur (Cherry Blossom Liqueur used here but the recipe goes well with any liqueur in your cupboard) 2.5 cl Fresh Lemon Juice (or Lime for a more mellow citrus sensation) 1.5 cl Honey (the runnier the better -  and be sure to hit the mixer) Shake with plenty of fresh ice Strain into a freezer chilled coupe Garnish with a *homemade dehydrated Pink Grapefruit (or any available citrus)  Instructions for dehydrated fruit Cut very thin slices of citrus Put them in the oven at 70-80°C / 158-176°F for 3-4 hours Turn them every hour Consider using hot air function in the last 30-40 minutes if you want them extra dark   NUDE Products featured: Hepburn Coupe glass designed by Brad Ascalon Hepburn Mixing glass designed by Brad Ascalon   Creator: Morten Krag Instagram: @thecocktail.blog

To celebrate the Hepburn Collection, designed by Brad Ascalon, we connect this collection to our very first inaugural NUDE Mixologist Competition. Out of dozens of applicants, we have selected 8 finalists. These finalists all have created their NUDE recipe based on NUDE's ethos and inspired by the Hepburn Collection.  We are pleased to introduce you the 8 finalists... Hugo Combe / @hugo.combe - Love LettersInspired by the paradoxical feelings of love and the purity of the Hepburn Collection.   Sondre Kasin / @mrkasin - Illusion Cocktail Illusion Cocktail is a drink that is breathtaking and beautiful in its simplicity and craft; it reflects the perfect balance of elegance and beauty of the Hepburn Collection.   Morten Krag / @thecocktail.blog - The Martini The Martini is the very essence of NUDE's ethos "Simple is Beautiful", it's a clean, fresh, and straightforward cocktail that with th eperfect balance is smooth and sophisticated.   Murray Anderson / @thewestmount - Doctor's Order With a complex journey of flavour, the overall simplicity of Doctor’s Orders still prevails; with both cocktail and glassware proving that less is always more.   Achilleas Plakidas / @achilleaspl - Fall In Fall In marks the transition from summer to autumn. In Summer your soul is free, your mind travels away! But as the seasons change, you have to be more focused.   Jeremy Downer / @downerontherocks - Leaf Me Alone With it’s beautiful golden-yellow hue, sitting perfectly still in the bowl of the Hepburn Coupe, as a small maple leaf floats around the surface like a fallen leaf atop a puddle, it is simultaneously modest and stunning.   Ania Jakutajć-Wojtalik / @aniasvibrantkitchen - Autumn Pear Inspired by her favourite autumn flavours of pear, apple, and cinnamon, Autumn Pear is the perfect cocktail for those cold autumnal days.    Mark Addison / @mark_addison - Cranberry Sauce Punch Based on a jammy swirl of cranberries, spices and orange juice, Cranberry Sauce Punch is reminiscent of everyone’s favorite holiday condiment; topped off with good champagne, the gratitude will definitely be flowing!