The traditional cocktail hour occurs before dinner is served (as a ballpark aim for between 5 and 7 pm); nowadays Australians often enjoy cocktails as after dinner treats as well.

Cocktails should be avoided during a meal, as the complex flavours and textures may overwhelm the food. Rather, go for wines or beers that will compliment the dish.

It is common at Australian weddings or other functions for ‘cocktails’ to include red, white and sparkling wines, beer, sparkling water and fruit juice. This works well at a function for the sake of simplicity but should not be encouraged for private events. In other words, never invite friends around for ‘cocktails’ and serve wine or beer instead!

Cocktails can work nicely as either aperitifs or digestifs, especially teamed with suitable nibblies.

An aperitif is a beverage, usually alcoholic, that is designed to whet the appetite before the main meal. Avoid overly complex or cream-based drinks as they will quell rather than improve the appetite. Some examples of aperitifs: champagne or sparkling white wine, the Kir, the Martini.

A digestif is a beverage, usually alcoholic and served in small quantities, designed to settle the stomach and promote good digestion after a meal. Avoid strongly acidic drinks, and very large drinks. Some examples of digestifs: Benedictine, Cognac, Grand Marnier, Sauternes.

Very sweet creamy cocktails work best as substitute dessert options (e.g. the Mudslide), or just before retiring to promote relaxation (e.g. the Brandy Alexander).

Why limit cocktails to the cocktail hour? They can be lovely on a hot afternoon before a BBQ, or on a winter’s afternoon to keep the cold at bay. Go for Collins drinks, fizzes and rickeys in hot weather; and punches, toddies and sangarees for colder weather.

To inspire that sense of wicked decadence, you might consider serving cocktails to friends at special occasion breakfasts or brunches. Suitable drinks include revivers such as the Hair Of The Dog or the Prairie Oyster, or appetite-whetters such as the Bloody Mary or the Mimosa.