Don is the editor of Thirst magazine.
It's hard to beat a good cocktail and with more people entertaining at home these days, they're not just making a comeback in the bars.
In recent years there has been a big move back towards the classic cocktails, after a long time where cocktails were being mixed for their colour and odd names. These drinks, often involving single entendres and sickly sweet cordials, were thrown together from whatever was lying around. People thought that any three drinks mixed together was a cocktail, when a good cocktail needs much more care and forethought than that.
So after far too many years of having to mix up Slow Comfortable Screws and Screaming Orgasms, bartenders started going back to the original cocktails, the ones that created the ambience of the 1920s, like the martini, the negroni and the Tom Collins.
Thankfully, the punters went along with them and now we have a thriving cocktail culture based on the classics, often served with a local twist.
The first thing to remember about a cocktail is that it should be smooth and refreshing. It doesn't necessarily need garish colour, a silly name or enough booze to fuel a rebellion. It just needs to be balanced and to taste good.
Firstly, make sure you use quality ingredients. There is no use buying all the latest equipment if you're going to be mixing an Old-Fashioned using home-brewed bourbon. Also, it helps to use decent mixers and fresh fruit.
A cocktail book is also handy, especially for the beginner, but all the classic recipes are available on the internet.
Hayman's Old Tom Gin, RRP $47.50
Made using twice the botanicals of standard gin, Old Tom is a supercharged version that leaps out of the glass. Ideal in a martini or Tom Collins.
Maker's Mark Bourbon, RRP $42.99
A fantastic bourbon to sip, but equally good in cocktails. Rich, sweet and slightly smoky, it makes a great Manhattan or Old-Fashioned.
