Here are a few handy little techniques to master if you wish to wow your friends at the next cocktail night …

Stirring

This is a topic close to Blossom’s heart. Never shake gin. It does change the flavour, and not in a nice way. A good rule of thumb is never to shake any clear drink (Martinis, Vodkatinis etc.): stirring retains the clarity of the drink and makes it far more attractive (sorry, Mr Bond). To stir a drink, pour it over cubed ice in a shaker and stir it for up to 20 seconds. Stirring thickens the texture of the drink, obviously makes it pleasantly cold, and dilutes the alcohol very slightly, which can make it more palatable (with a very pure alcohol such as vodka, too much dilution is undesirable—so don’t use cracked or shaved ice). Obtain a long-handled bar spoon and learn how to use it, or use a swizzle and do the job well.

Shaking

Tom Cruise did it one way. A true screen siren or hepcat does it another. Shaking a drink over ice in a cocktail shaker mixes ingredients, cools and thickens them, and looks fantastic if you do it in a suitably insouciant way. This is important: all drinks that contain fruit juice, eggs, milk or cream, should be shaken: these ingredients are relatively difficult to mix and shaking is far more efficient than stirring. A classic shaken cocktail is the Pina Colada with its fruit juice and coconut cream. Flicking the shaker into the air and rolling it down your arm is completely optional and should be approached with caution: your gorgeous tweed or velvet could be at risk and if you drop the shaker you will look like a nitwit. Shake over cubed or cracked ice: never use shaved ice in a shaker.

Building

Some old-fashioned recipes mention ‘building’ a drink. This is simply when you put the ingredients directly into the glass, then stir them briefly (2 – 3 times). An example of a built drink might be a Screwdriver, a Whisky Sour or a Gimlet. Most built drinks are intended to be served in a highball: learn about the drink in advance to be on the safe side as some use old-fashioned glasses instead. Use a narrow straw (sip stick) to stir, then serve the straw with the drink if it is for a lady (this protects her lipstick). Gentlemen, if you are served a drink with a straw, remove the straw. (Unless you are wearing lipstick, obviously.)* If you think that your male recipient will enjoy stirring the drink a little more, serve the drink in a highball with a swizzle stick. If your built drink includes a wedge of lime, squeeze it into the glass before you add the other ingredients. Other fruits are added later (unless they are muddled, see below).

* Ladies, if you don't want a straw, simply say so. And gentlemen, please indicate if you would prefer a straw. The addition of straws to ladies' drinks by bar staff is not intended to be a sexist gesture: it is simply a traditional method of serving drinks to persons who may or may not choose to wear lippie. As we know, both ladies and gentlemen occasionally enjoy a bit of lip-enhancement - and otherwise. Therefore, don't assume that the bar staff means anything by what they do, simply politely request what you want. Simple, and nobody gets offended.

Layering

A layered drink is called a Pousse-Café. Simply using this term casually around those in the know will make you seem very hip indeed. An example of a popular Pousse-Café is the nefarious B-52. Pousse-Cafés are intended for a specific type of glass (called, in fact, a Pousse-Café) but you can make them in any glass that is not too great in capacity. One useful thing to remember is that the drink will be more successful if the glass has less surface area, so go for a narrow glass rather than a wide-mouthed one. Port and liqueur glasses can work well. The reason that liquors separate into layers is that they have different densities. Generally speaking, those with more sugar have greater density and those with more alcohol have lesser density. It is possible to find relative density charts for most major liquors—however be warned: different manufacturers produce beverages with different densities, so not all Triple Secs will be the same. Prior experimentation is your best bet. To layer drinks, pour them in order with the densest at the bottom. A good technique is to pour gently over the back of a spoon that is touching the glass just above the liquid layer. This will reduce accidental mixing. Apologies to those who adore B-52s, but a Pousse-Café is intended to be sipped, not slammed. Each layer should be enjoyed on its own. A word to the charming: these are really best served at home. They are very annoying for busy bartenders! And a word to the wise home Mixologist: more than three layers will send you demented!

Blending

Seemingly easy: pop the ingredients in a blender with ice and press the button and voila! A lovely alcoholic slushy. (One of the most popular blended cocktails is the Strawberry Daquiri, which is like a lovely strawberry slushy – so very pretty!) However even this is fraught with peril. Get an industrial strength blender. A cheap blender will not withstand the ice and bits of broken blade in drinks will not endear you to your friends. Never fill a blender more than halfway. Always cover before blending (but you already knew that). Do not use cubed ice: even the best blenders will eventually break. And shaved ice will melt due to friction: cracked ice is your only workable option. To crack ice at home put cubed ice into a (very clean) tea towel, cover with a fold of the cloth and hit it a few times with a hammer. Most blended drinks should only take around 20 – 30 seconds of blending: more if there are still lumps of ice visible.

Muddling

This is where you mash solid ingredients (such as sugar, mint leaves or fruit) in the bottom of the glass before topping with liquid. If the muddled ingredients (sugar, mint) are fairly dry, add a little liquid such as bitters or fruit juice to allow it to muddle correctly. How to muddle: pop the ingredients to be mashed into the bottom of a sturdy glass: an old-fashioned or highball is best. Give the ingredients a jolly good mashing with a wooden or steel muddling spoon, a pestle, or the back of a spoon. Make sure the ingredients are really well and truly crushed before adding the rest of the drink. Muddled drinks are adorable, if only because of the use of the word ‘muddle’. Muddle, muddle, muddle. For some reason, it makes Blossom think of donkeys ...

Flaming

Ladies and gentlemen, this is really fraught with peril. Blossom highly recommends leaving it to the professional bar person … and certainly never, ever attempt it at home if you’ve already had a few. Your attempts are likely to range from pathetic failures to nasty burns … or even very serious injuries to you, your guests, your clothing or your home. Anyway, flamed drinks are fussy and over-done, and rarely taste as good as they should. Leave them to the determined-to-get-wasted boors and silly trendy kids and just order something you like.

However, if you find yourself in one of those situations where you have to order a flamed drink (perhaps you are accompanying friends on a night out and not to do so would seem rude) remember to quench the flame before you sip!