Sam Wylie-Harris digs out some colourful cocktails and aromatic wines to mirror the blooms at the RHS Chelsea Flower Show

Ahead of the RHS Chelsea Flower show (May 24-28), there couldn't be a better time to plant yourself outside and grow to love these fragrant infusions and beautiful bouquets...

Celebrating its 30th anniversay and fourth Chelsea Flower Show, this year's Cloudy Bay Garden has been designed without borders and cited as the perfect place to escape to with a glass of wine in hand.

Inspired by the winery's 30-year heritage using nature as a source of winemaking inspiration, the layers of complexity in their Cloudy Bay Sauvignon Blanc 2015, Marlborough, New Zealand (£25, Majestic) are a fitting tribute to the diverse soil types that deliver the intricacies of flavour and aroma in this trophy white.

GARDEN OF EDEN

An exciting new release from leading cava producers, Freixenet, Ice Cava edition, Spain (£12.99, Morrisons) is dressed in a swish white bottle and has been created to enjoy in a large wine glass, served over three ice cubes with a couple of sprigs of fresh mint.

Medium dry with peachy aromas and hints of tropical fruits, it's super refreshing and if you fancy stepping into their Garden of Eden, simply add lemon and apple juice and a dash of elderflower to a shaker - mix like mad - strain into a glass and top up with Freixenet Ice Cava and garnish with a slice of cucumber.

PROSECCO THYME

Thanks to mother nature, prosecco producers have confirmed a record harvest for 2015 and Valdobbiadene Prosecco Spumante DOCG, Italy (£7.49, Aldi) is a great example of our growing appetite for this fun fizz. Here's a cocktail recipe in tune with the Fresh Gardens category... innovative and challenging to create, but full of fresh seasonal flavours!

Valdobbiadene Prosecco, 2 large ripe plums, 1/2 cup of white sugar, 1/2 a cup hot water, 4 sprigs of fresh thyme, 25ml fresh lemon juice

Cut the plums into quarters and discard the stones. Muddle the plums in a cocktail shaker. To make thyme syrup, dissolve the white sugar in hot water. Once dissolved, add the thyme sprigs and allow to cool. Half fill a cocktail shaker with ice. Add 25ml of thyme syrup, lemon juice and shake hard. Strain into a chilled flute and top with prosecco.

HIGHLIGHTS

A champagne producer that's synonymous with delicacy and elegance, Champagne Billecart-Salmon Brut Blanc de Blancs, France (£58, www.bbr.com) is made from grand cru chardonnay grapes and mirrors some of the stars of the Great Pavilion. With its white flowery nose infused with vanilla, almonds and brioche, fresh citrusy palate with an underlying minerality, it's the perfect style to enjoy with caviar as it won't overwhelm the delicate, salty taste of the fish eggs.

BELUGA TRANSCONTINENTAL

Fragrant and refreshing (and no relation to caviar!), Beluga Noble Vodka (£27, 70cl, www.waitrosecellar.com) is made from Siberian artesian water and the combination of fresh lychee fruit and delicate elderflower makes this floral cocktail incredibly light, while the addition of orange bitters and lemon peel provides a zingy Mediterranean citrus finish. One for an Artisan Garden.

45ml Beluga Noble Vodka, 15ml lychee liqueur, 10ml lemon juice, 10ml elderflower cordial, 2 dashes of orange bitters, ginger ale

Half fill a cocktail shaker with ice. Add the vodka, lychee, lemon juice, elderflower and orange bitters. Shake vigorously and strain into a chilled martini glass. Top up with ginger ale and garnish with lemon peel.

FLOWER OF LONDON

Creativity was flowing when the gin boffins at Portobello Road Gin (£25, 70cl, Waitrose) went foraging for some edible flowers to complement their blend of nine botanicals in this floral gin cocktail.

25ml Portobello Road Gin, 3 drops of orange flower water, 15ml Creme De Cacao Blanc, 10ml sugar syrup, tiny dash of grenadine, topped with La Mortuacienne pink lemonade

Half fill a cocktail shaker with ice. Add all the ingredients apart from the lemonade. Shake vigorously and strain into a champagne coupet and top with lemonade. Garnish with a selection of edible flowers.

FRENCH FLOWER

Distilled from French wheat and blended with water from Cognac, Grey Goose Original Vodka (£38, 70cl, www.tesco.com) have created the ultimate champagne cocktail to toast the Best in Show medal winners...

50ml Grey Goose Original, 20ml elderflower cordial, 20ml fresh lemon juice, 15ml Creme de Violette, 30ml champagne, violet flowers

Half fill a collins glass with ice. Add the Creme de Violette to the bottom. Shake and strain the vodka, elderflower and lemon juice into the glass. Top with champagne and garnish with violet flowers.

BELVEDERE SPRITZ

A new signature long drink from Belvedere Vodka (£36, 70cl, www.tesco.com), their summer spritz is a low ABV, low sugar cocktail that's beautifully refreshing and just the tonic... Fever-Tree Tonic Water limited edition Malaria No More UK metallic coloured bottles (£1.69, 50cl) have just launched in Asda with 10p from each bottle sold being donated to the charity.

30ml Belvedere, 30ml Lillet Blanc, 70ml Fever-Tree Tonic Water, 70ml soda water, 2 grapefruit slices, 1 sprig of thyme

Half fill a large wine glass with ice. Add the vodka and Lillet Blanc, top with tonic and soda water and garnish with thyme and 2 slices of pink grapefruit.

BEST BUY

Legendary double act... Francis Rossi and Rick Parfitt of rock band Status Quo have teamed up with another pair of great British producers to create a duo of classic drinks.

The Dog of Two Head ale (4.2%abv) has been created with Hobsons Brewery in Shropshire, and Down Down cider (4.6% abv) with Celtic Marches in Herefordshire - both are available from Spar supermarkets nationwide from May 18.

Dog of Two Head is a chestnut amber traditional ale with a modern citrus twist delivered by the British hops. While Down Down is made with the finest fresh-pressed cider apples grown on the Celtic Marches family farm. The ale and cider are sure to be enjoyed by Quo fans, and anyone who loves a great British product.

LIQUID NEWS

Eye of the needle... Coravin, the revolutionary wine system are releasing a stylish, limited edition Coravin Model Two Elite which is available in red, gold and silver.

The new design uses the latest technology to allow users to pour a glass of wine without pulling the cork. However, the new model has been revamped in three sophisticated colours and the faster pouring needle is 20% quicker than its predecessor, the Coravin Model Eight.

Coravin keeps the cork in place, whilst the accompanying gas capsule inserts argon gas into the bottle. The pressure of the argon pushes the wine through the needle, whilst preventing any oxygen entering the bottle. The cork then naturally seals up and means you can have the freedom to pour and serve your favourite wine without having to finish the bottle.

Available in various stockists from June including Hedonism Wines, Berry Bros & Rudd and Fortnum & Mason, the RRP is £279, and the Coravin Model Eight will still be available for £249. The faster pouring needle, £23.95, can be bought separately and used across all Coravin models.

For more info visit www.coravin.co.uk