What's Cooking: Jamie Walker

Jamie Walker says to make cocktails you have to understand the ingredients. Picture / Kenny Rodger

Jamie Walker is cocktail maker to the stars. The Welsh-born, Essex-raised mixologist, who is one of a few managers at the Bombay Sapphire Experience in London, holds mixology sessions and workshops around the world for those keen to learn more about the liquid art of cocktails. He plans to move back to London soon, but at the moment lives in Windsor "across the road from the Queen, but my place is smaller". To make good cocktails "you have to understand ingredients as opposed to just knocking some drinks together. For instance, some lemons are sourer than others." It is his job to go out and drink cocktails once, maybe twice a week. Nice work if you can get it.

Exactly what should we call you?

A mixologist. I've been doing it for 13 years now, although some I know call themselves drinks designers. One even calls himself a spiritual adviser. I don't go that far.

Which celebrities have your acted as a bar consultant for?

Elton John. I did a birthday party for him. Tom Ford, Madonna, Claudia Schiffer and David and Victoria Beckham.

What was your job at the wedding of David and Victoria Beckham?

To create signature cocktails to fit with their theme. In a situation like that you design a bespoke cocktail to match their personalities - couture cocktails. I can't say any more. You have to sign confidentiality agreements before you get a job like that.

What's the appeal of cocktails?

Cocktails are always ongoing and constantly inspiring. I love travelling, being inspired by the places I go and creating new things.

Your current favourite?

The Sapphire French Martini:

50ml Bombay Sapphire

15ml raspberry liqueur

50ml fresh pineapple juice

Shake, then strain into chilled martini glass.

Shaken or stirred?

Definitely stirred for a cocktail that contains spirits or liqueur in its purest form, as shaking can bruise the alcohol. But additives such as juice and cream make the cocktail more robust so it can be shaken.

What are your preferred garnishes?

Garnishes are an integral part of a cocktail so my favourite are either a twist, a flame or a bruised mint.

Anything you'd never garnish with?

Sparklers.

When are cocktails best consumed?

Whenever you feel like it, in moderation.

Favourite bar snack match for cocktails?

Venison dumplings with a Sapphire blueberry martini.

What do you drink when you can't face another cocktail?

Water.

The most exotic location you've had a cocktail?

Hugh Hefner's Playboy mansion.

Hangover cure?

Don't drink too much and drink water between each cocktail. Boring I know, but it works.