We've put together a few of the most popular cocktails and some classics. If your favourite isn't among them let us know - we'd be happy to add your recipes, or source others not included here.

People often ask us about what measure to use. The key thing to remember is to use the same measure for each ingredient, whether it's a shot glass or a 2 litre jug! Serve cocktails really cold, chill the glasses in the fridge to help.

Gomme (sugar) syrup is often used to sweeten cocktails and is a breeze to make. Dissolve a cup of white sugar in a cup of water by slowing bringing them to the boil and simmering for a couple of minutes. When cool, decant the syrup into a clean bottle, label and store in the fridge.

BRANDY BASED
Brandy Alexander - shake together equal parts of brandy, brown crème de cacao and cream, and dust with freshly-grated nutmeg.

Horse's Neck - drop a lemon spiral into a tall glass, anchor with ice cubes, add a measure of brandy and top with dry ginger ale.

Sidecar - shake together two parts brandy, one part cointreau and one part lemon juice.

GIN BASED
Dry Martini - there is no hard and fast rule governing the proportions of gin and dry vermouth which make up this drink. Experiment to find the taste that suits you. Three parts gin to one part vermouth stirred with lots of ice in a mixing glass, strained into a chilled cocktail glass with a plain or stuffed green olive and zest of lemon peel squeezed over the top is divine! Or if you want a big gin hit, rinse out the glass with vermouth then add gin - wow!

Gin & It - stir together equal parts of gin and sweet vermouth. Garnish with a cherry.

Long Island Tea - over ice cubes pour one part gin, one part vodka, one part light rum and two parts cold tea. Top up with cola, stir and garnish with a sprig of mint and a slice of lemon.

Maiden's Prayer - shake together three parts gin, three parts cointreau, one part orange juice and one part lemon juice. Not for the faint hearted!

RUM BASED
Antillano - shake together equal parts golden rum, white rum, pineapple juice and grapefruit juice, a dash of angostura bitters and a teaspoon of grenadine. Pour over crushed ice, garnish imaginatively and serve with straws. A deep peach-coloured long drink which is cool and refreshing.

Cuba Libre - over ice cubes pour one part white rum and the juice of half a lime. Drop in the lime shell and stir in cola to taste.

Pina Colada - Blend together three parts white or golden rum, four parts pineapple juice, two parts coconut cream and two scoops of crushed ice.

Planters' Punch - over ice cubes pour one part golden or dark rum, one part fresh lime (or lemon) juice, a dash of angostura bitters and two teaspoons of grenadine. Top up with soda water and stir. Decorate with slices of orange and lemon.

VODKA BASED
Bloody Mary - shake together one part vodka, four parts tomato juice (or try V8 for a change) a couple of dashes of Worcestershire sauce, a dash of lemon juice and a pinch of celery salt. Add Tabasco and pepper to taste and serve with a stick of celery.

Harvey Wallbanger - over ice cubes pour three parts vodka and eight parts orange juice. Float two teaspoons of Galliano on top and garnish with a slice of orange.

Moscow Mule - over ice cubes pour two parts vodka and one part fresh lime juice. Stir in ginger beer to top up, garnish with a sprig of mint and a slice of lime.

42 Below - squeeze and mash a cut lime with a sugar cube, add ice and one part 42 Below vodka - strain into a shot glass - enjoy!

…AND THE BEST OF THE REST…

Margarita - shake together two parts tequila, two parts fresh lime juice and one part triple sec. Serve in salt-rimmed glass - wipe lime shell around rim of glass & dip in a saucer of salt to coat.

Kir Royale - Pour about a teaspoon of crème de cassis in a champagne flute and top with champagne or good quality bubbles.

Rusty Nail - over ice cubes pour two parts scotch and one part drambuie, drop in a slice of lemon peel.

Rusty Screw - variation on the above. Over ice cubes pour two parts dark rum and one part tia maria.

Pisco Sour - 2 ounces Pisco Bauzá or Pisco Capel, 1 ounce Lime Juice, 1/4 ounce Simple Syrup, 1/2 Egg White,   1 dash Angostura Bitters. Shake hard with ice. Strain into a Champagne Flute Use the bitters as a aromatic garnish to the top of the finished drink.

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