At this most frenetic of times, is it really worth fussing with shakers and muddlers? Before I started mixing drinks at home, I’d have agreed that it’s a bit too much like hard work. But with the right ingredients and a few basic rules, it’s easy to make cocktails – and it’s worth it when you see how delighted friends and family are when you present them with a sensational drink for festive sipping.
First, some advice from expert bartender Oskar Kinberg, who runs Oskar’s Bar at Michelin-starred Dabbous restaurant in London. “Variations on sours are a good place to start, using 50ml spirit, 20ml lemon juice and 15-20g sugar (see formula, far right). Think of lemon and sugar as seasoning,” says Oskar. “It’s good to use a recipe at first, but don’t be scared of experimenting. What’s the worst that can happen?”