Blenheim Bouquet is discreet, sensual and immaculately turned out with a flash of heritage flourish. Blenheim Bouquet Cocktail, a bracing mix of citrus oils, spices and woods: Combine a generous 40 ml of 42 Below Vodka with 20 ml of fresh lemon juice, 2 bar spoons of lavender syrup, 1 bar spoon of tarragon syrup, 1/ 2 bar spoon of cracked pink peppercorn syrup (or a few crushed pink peppercorns), and a liberal top up of Prosecco. Garnish with slapped mint and lemon oil (from zest). 1 bar spoon = 5ml. To make a flavoured syrup is surprisingly simple. Just add your flavouring (fresh tarragon, lavender flowers or crushed pink peppercorns) to equal amounts of sugar and water, bring to the boil over a medium heat until the sugar is dissolved and leave to cool. Then strain the syrup and decant into a lovely glass bottle! It will keep for a week or so.