3 Cocktail Party Classics

Perfect for an aperitif or a champagne reception, these classic cocktail recipes are sure to get the party started.

Set the standard: Old fashioned

While the Old Fashioned was originally concocted to cover up the taste of bootleg liquor, there’s no excuse for scrimping when it comes to your cocktail. Whether you take yours with brandy, bourbon or whisky, opt for a good quality spirit every time. After all, it’s not like you won’t enjoy a neat serving every now and then.

The method: In a whisky tumbler, stir together a teaspoon of caster sugar, 4 dashes of Angostura Bitters and a splash of hot water.

Next add 3-4 ice cubes to the glass, pour over a shot of your spirit (roughly 25ml) and stir for up to a minute.

Top up with ice and pour another shot of spirit and stir once more. To finish, add the orange peel give it a final quick stir and serve.

Tips & Tricks: The key to a good cocktail - quality ingredients.

From the spirits in the glass to the vessel, invest in the best.

Chill your glasses in the freezer for 10-15 minutes prior to serving for a frosty effect.

To some it may seem kitsch, but cut glass crystal and a garnish of cherries never fails to raise a smile.

Toast with a twist: Raspberry Prosecco

Sommeliers may have felt light headed when news broke last year that sales of Prosecco were outstripping Champagne, but for the rest of us it only confirmed what we already knew.

Sure there’s nothing quite like cracking open a bottle of Bolly, but the new fizz on the block has undoubtedly brought renewed vigour to the cocktail party – the lower price tag giving room for experimentation. Try these fruity mixers and use as a base on which to build your own recipe.

The method: Place 3-4 raspberries in a fluted glass and pour over one part raspberry vodka.

Wet the glass with 1 part Prosecco and allow to fizz for a couple of seconds (this prevents the contents from overflowing) before adding another 3 parts Prosecco.

Tips & Tricks:

Before you even think about mixing your cocktail, make sure the Prosecco is thoroughly chilled! No one wants a tepid glass of bubbles and a warm bottle is also more prone to spray everywhere once opened.

If you really want a frosty glass, try keeping your vodka in the fridge – the high alcohol content ensures it will not become a block of ice (applies to most consumer freezers).

As ever, we stress the importance of investing in a premium spirit - cheaper labels tend to be made using artificial sweeteners rather than infusions of natural fruits and will overwhelm the glass.

Freshen up: Tom Collins

Sure we all love a gin and tonic, but those refreshing junipers were made for so much more. The ideal palette cleanser in the afternoon, evening or night, the Tom Collins is refreshment in a glass.

Invented by the “father of American mixology” Jerry Thomas, this classic gin cocktail dates all the way back to 1876 and has changed little since.

The method: In a cocktail shaker add a teaspoon caster sugar, 2 parts London dry gin and 1 part lemon juice.

Add ice and shake for about 30 seconds before straining into a tall tumbler filled with ice. Top with soda water and a slender lemon slice or curl of lemon zest.

Tips & Tricks:

Always use real lemons, not bottled lemon juice! The aromas and appearance are all part of the theatricality of cocktail making.

If you’re in the market for a clean, unfiltered gin, you can’t go wrong with London based Sipsmith, who make all of their drinks in small batches using traditional copper distilleries.

A favourite of mixologists, we recommended topping up your Tom Collins with spring soda water by Fever Tree.

All of the items featured above are part of Heal’s glassware and barware collections. Back to top