The mobile Olive bar was lucky enough be asked along to the Ageas Bowl’s newly started Gin & Prosecco Festival – on August 24th. We turned up with an incredible array of gins and special cocktail menu created especially for the day! The cocktail menu was:



Silverback Gin, Sugar, Lemon, Chambord

Method:​ Shake, Strain, Top
Garnish: ​Raspberry Sugar Rim, Raspberry.

Royal Mojito

Plymouth Gin, Lime, Sugar, Cucumber, Mint, Apple

Method: Build, Churn, Top
Garnish: Dehydrated Apple, Cucumber Rose, Mint Sprig

Pink Panther

Beefeater Pink, Pineapple, Lemonade, Grenadine

Method​: Shake, Strain, Top
Garnish​: Pink Wafer, Rosemary

Grape Expectations

Prosecco, Strawberry, Red wine

Method:​ Build, Churn
Garnish​: Grape Stick

Olive You

Prosecco, Passionfruit, Pineapple
Method​: Build, Churn
Garnish​: Olive, Pineapple Leaf, Dehydrated Pineapple.


Tiki Punch

Pineapple, Almond, Lime
Method​: Shake, Strain
Garnish​: Pineapple Leaf, Lime Wheel

Garden Mocktini

Apple, Cucumber, Sugar, Lemon
Method​: Muddle, Shake, Strain
Garnish​: Cucumber Rose, Dehydrated Apple

Elderflower Ice Tea

Elderflower, Tea syrup, Tonic.Method: ​Build, stir, top.
Garnish​: Mint Sprig, Dehydrated Lime