1. Cut thin slices, about 3 mm, and dry them with kitchen paper.
2. Lay them on baking paper, without overlapping.
3. Fan oven at 80 °C for 3-4 hours, turning them halfway. They're ready when they're dry and not sticky.
4. Let them cool and keep them in an airtight jar.

One tray lasts for weeks. When you serve, just rest one on the ice.

1. With the peeler cut a long strip of peel, working around the fruit. The less white pith, the better.
2. Wrap the strip tightly around a straw and hold it for a few seconds: it takes on the spiral shape.
3. Slide off the straw. Before serving, twist the spiral over the glass: the oils in the peel scent the drink.
4. Hang it on the rim or let it fall down the side of the glass.

They're prepared before the evening and kept in the fridge, covered with a damp cloth.

1. Pick the sprig at the top of the stem, the one with the smallest, prettiest leaves.
2. Hold it in your palm and give it a sharp slap with your other hand.
3. Push it into the ice next to the straw: whoever drinks smells the mint before the first sip.

Until it's time to serve, keep the sprigs standing in a glass of cool water, like flowers.

1. Run the lime wedge along the outer rim, only halfway round.
2. Turn the glass upside down and rest it in the sugar, turning it slightly.
3. Turn it back over and shake off the excess sugar.

Only half a rim: anyone who doesn't want it drinks from the other side. Glasses can be prepared ahead and, kept dry, hold up for hours.

1. Put a mint leaf, a piece of peel or a berry in each cell.
2. Fill with boiled water that has cooled: the ice comes out clearer.
3. Freeze overnight.

Make them once and they last for days in the freezer. At the bar you use them like ordinary ice cubes.

1. Peel the ginger with the edge of a teaspoon.
2. Cut very thin slices, almost see-through.
3. Thread three onto a pick and rest it across the glass.

They're prepared before the evening and kept in the fridge in a closed container.