There are some important things to know that will help you enjoy cocktailing and not feel overwhelmed by just how massive the whole subject really is…

Some overarching basics

Important thing number one: if you are making cocktails for you, the only thing that matters is that you enjoy them!

Important thing number two: have fun experimenting! Start with what you’ve got, and then just build on it one ingredient at a time. You could even just start by pimping your G&T if all you have is gin and tonic. Add lime instead of lemon? If you’ve only got a strawberry & black pepper gin, you really can add fresh strawberries and some crushed black pepper and shake it hard over ice before straining into your gin glass and topping with tonic, even perhaps an elderflower tonic? Start by making small adjustments, and if you’re not sure it’s going to work, make small measures so that if you do have to throw it out, you’re not wasting too much. Although, tbh, I’ve only ever thrown one experiment away and I’m not even going to tell you what that was it was so gross…

Important thing number three: write it all down! This may sound a bit too serious, but if you’ve worked out the perfect quantities and then have too many to remember just what you put in there, you won’t be able to go straight to your best version next time.

Bar hardware

Cocktail shaker

Clearly the most important thing to start with is a cocktail shaker! There are of course cocktails that you build in your glass but you will be glad you’ve invested in at least two shakers.

A small shaker means that when you are making a short but deadly alcohol only cocktail such as a classic martini, or perhaps the cocktail blend that goes straight into a champagne flute before adding fizz, you won’t be leaving too much behind or on the ice.

Something a little larger will be useful for when you’re cocktailing in company, or you just know you’re in the mood for *three* lemon drop martini’s all on your lonesome while you watch that film…

And really, if I’m honest, you can get away without anything else, but if you’re looking for an excuse to shop, you could add these few things…

Strainer

No matter how good the strainer is on your shaker, you will want to buy yourself a separate one too. Buy one that feels good in your hand rather than looks the part: my favourite is the first one I found and is probably the cheapest.

Measures

I like to have a number of different sized measures just in case I’m being uber organised and measuring everything out before mixing. I have a lovely crystal 3oz measure, a whole pile of glass 1oz measures, as well as a couple of larger ones. Do always remember though to use the same measurement within each cocktail: ounces or millilitres or teaspoons etc.

Citrus juicer

Again, I’ve a couple of these but the one I use most often is a simple cheap white plastic version. For cocktails for the two of us, it really is enough and is so easy to clean.

I also have a much more professional electric thing which I do use ahead of cocktail parties, but it sits looking lovely on the work surface for most of the year and probably not worth the investment if you’re only cocktailing every now and again.

Let’s talk about syrup

Simple syrup is exactly as it says: simple. You can make your own by heating one part sugar to one part water until the sugar dissolves, and allowing to cool. I tend to buy mine (Monin in 1ltr bottles) from Amazon because I use so much, but until you know you need it often, it might just be simplest to make yourself a small batch. Don’t keep it in the fridge though, you’ll never be able to pour it!

While you’re shopping, you may come across Gomme Syrup. Gomme contains an Arabic protein from the Acacia tree as a thickener. I use whichever I have to hand or is cheapest at the time: you won’t be able to taste the difference.

But then of course you will see that I use many different types of syrup. Right now, I think I have Rose, Cherry, Watermelon, Gingerbread, Almond, Salted caramel, Grenadine, Mint, Sweet & sour, and I’m sure there are others there too if I looked. I’m a bit like a magpie in that if I see something I’ve not used before, I’m likely to buy it and use it as an excuse to experiment. They won’t go off so really your limitations are your budget and the space in your cupboard.

You can make your own flavoured syrups by steeping an ingredient in a simple syrup, or starting from scratch and heating up your sugar and water with some ginger in it for example. The sky is the limit, but do only make a smallish amount the first time unless you know you’re on a winner.

What about egg white?

You’ll see that many of my cocktails include egg white and might be a little put off, but don’t be. The egg white acts as an emulsifier, binding the ingredients together for a slightly thicker cocktail making for a much smoother taste.

But what if you can’t have or don’t fancy raw egg white in your cocktail? Easy peasy but even more weird is the addition of Aquafaba: the water from your can of chick peas! Yes really. It’s no weirder than knowing that beef bones are in the gelatine that goes to making many of our favourite sweets, but sometimes just the knowing makes it taste weird. Don’t worry though: I’ve done side by side tastings with both ingredients and I wasn’t at all surprised to find that there is a slight difference in the taste. The aquafaba actually makes the cocktails taste slightly sweeter, and I should say that too much egg white leaves a slight chalky taste in the mouth.

Still not sure? You could just leave it out. The taste won’t be noticeably different, but the mouth feel will be very different. Give it a try and see what you think. And then let me know!

But then latterly, I have discovered Ms Betters Miraculous Foaming Bitters and they are so much easier! They come in a little bottle complete with pipette to help you measure it, and best of all, they are vegan friendly so also useful for pregnant friends who can’t have egg whites. They have no taste, and a seemingly endless shelf life: SO much better than wasting eggs or chick peas.

Starting to build your bar

You won’t be thinking about making cocktails unless you already have some booze in your bar. Starting with what you have just makes sense, but then of course you will want to add to it. I would suggest you start with a simple cocktail you like, such as a lemon drop martini. By adding sweet & sour syrup to your bar you could switch your standard lemon drop to become a lemon drop martini #2. Leave out the triple sec and add fizz and you have a French 76, switch vodka for gin and you have a French 75. Building your repertoire one cocktail at a time, one ingredient at a time will help you understand what works with what, and more importantly, what you like and what you don’t.

Having said all of that, you will want to start building your bar so here are some things to help you.

Vodka

Start with a basic Smirnoff or Absolut.

Gin

Greenall’s works fine.

Orange liqueur

You’re likely to have Cointreau but Triple Sec can often be cheaper and at the beginning, can be interchangeable. You can also switch in Grand Marnier but this is a more expensive option and does give you a heavier taste.

Tequila

Gold is probably cheaper, but right now, you can use whichever you have.

Amaretto

Disaronno is the most well-known but other versions are increasingly available and perfectly fine (unless you’re making an Amaretto Sour and Disaronno really is the one you want).

Kahlua

To start with you could use any coffee-based liqueur such as Tia Maria, but Kahlua gives you a much smoother alternative. Coffee tequila is also lovely but often more expensive.

Fruit puree

To fully enjoy many of my recipes you will want to work out your favourite puree, or purees. You can buy them ready made or of course make your own, even resorting to just blitzing up a tin of peaches for starters. You can often substitute a syrup for a puree, but puree is generally a better option.

Shopping on Amazon?

If you’re tempted to buy any of these goodies on Amazon, why not do it via Amazon Smile and nominate The Eye Fund as your designated charity. It won’t cost you a single penny more, but Amazon will make a donation to The Eye Fund every single time you shop. You can still use your current Amazon account, just by starting here: https://smile.amazon.co.uk/

And finally, on the question of booze…

My recipes might just specify a brand, so if you have it, it will probably provide the best results. Switching brands will seldom spoil a cocktail, although switching a fruity gin for a really dry London gin will change the taste fundamentally. It won’t be wrong, it will just be different.