By Marie-Antoinette Issa.
Crafting your own cocktails can be a creative experience. However, without the right know-how, it can sometimes feel like you’re simply stirring up a storm!
To help elevate your DIY bartending skills, some of Australia’s best mixologists shared their top tips on making perfect drinks at home. Here are their top hacks to help you raise the, err, bar!
Grant Collins, Owner of Dry Martini and Gin Lane, Sydney:
Award-winning mixologist Grant Collins has a wealth of experience and a deep love for creating unforgettable bar experiences at his Sydney venues Dry Martini and Gin Lane. However, when it comes to at-home cocktail making, he has a few fundamental rules that’ll ensure your drinks are prepped like a pro.
"Always use fresh juice,” he advises. "Packet juices can contain additives and stabilisers, which can affect both acidity and freshness. Squeeze your juice and let it sit for four hours before use. Try to use it same day to avoid oxidation.”
Ice is another often-overlooked ingredient and Grant is adamant about using the right kind: "Ice is key for making great drinks. Always use as much ice as possible, so your drinks stay icy cold.” For best results, Grant suggests making your own ice with filtered water and a ‘triple freeze’ process to ensure your cubes are clear, hard and dilute slower.
Finally, for the best gin or vodka ‘dry Martini’, Grant notes that temperature and dilution are the two key factors. "A vodka Martini should ideally be served at –5 C and a gin martini as close to 0 C as possible, not colder as it can trap some of the wonderful botanicals within the gin. Or try the 50/50 Martini which is popular as it has a lower ABV,” he says.
Taylor Granchi, Mixologist at Hotel Nacional, Melbourne:
Taylor Granchi, a mixologist at Melbourne’s iconic Hotel Nacional, takes a simpler approach to perfecting the sips snapped online.
"Social media has given us endless cocktail recipes, but they can sometimes be overwhelming,” he says. His advice is to keep it simple and experiment with ingredients you already have on hand.
"Start with a base spirit, add fresh citrus and balance it out with a sweetener. A flavoured Margarita or Daiquiri is always a fun way to play around and make the recipe your own.”
Julien Levy, Mixologist, Bottelon, Brisbane:
Julien Levy, a mixologist at Bottelon in Brisbane, encourages home bartenders to get creative with infusions.
"Make your own infused spirits to expand your cocktail repertoire,” he suggests. You can infuse spirits with herbs, spices, or fruit by placing them in a container and leaving them for a few hours to a few days, depending on how strong you want the flavour.
"Strain it and use your new creations in innovative cocktails like rosemary gin, cinnamon rum, or pear vodka,” he says. Julien believes infusions are a great way to add a unique touch to your drinks, whether you're serving up a simple cocktail or something more intricate.
Nick Vecera, Bar Manager, ARIA, Sydney:
With more than 15 years’ experience across three countries, ARIA's Nick Vecera brings an expert touch to his cocktail advice. One of his key tips is ensuring you have all the right tools.
"Make sure you have the basics: a knife, cutting board, juicer, spoon, shaker and shot measure,” he advises. If you don’t have a cocktail shaker, don’t panic. Nick recommends repurposing a pickle jar! "Add the ingredients as you would a shaker, screw the lid on tightly and shake,” he says.
Nick also encourages home bartenders to keep a well-stocked pantry with simple ingredients like sugar syrup and bitters. "Sugar syrup is so versatile, and you can even use honey and water as an alternative. A drop of vanilla essence can also elevate the flavour."
The final tip from the former Production Manager and Creative Director at Maybe Sammy Cocktails, as well as Venue Manager at La Palma Cocktail Bar? Keep the seasons in mind when thinking about what you’d like to make and learn to make simple things that will level up your cocktails.
"For example, cover lemons or limes with a coat of sugar and leave overnight; the sugar takes the essential oils and juices out of the skin and flesh and creates an ‘oleo’ - citrus sugar. This can be used in a Daiquiri to enhance the flavour of the sugar. It's also amazing in homemade lemonade!”
Benjamin Hickey, Owner and Operator, The Roosevelt, Sydney:
The Roosevelt Sydney’s Benjamin Hickey believes that good ice is crucial to any cocktail.
"Ice isn’t just there to chill; it’s a star player,” he says. "Large cubes are ideal for spirit-forward cocktails and crushed ice suits tropical drinks. Good quality ice will help your drinks stay cold without becoming diluted.”
Benjamin also stresses the importance of fresh ingredients, particularly citrus. "Freshly squeezed lemon or lime juice is the way to go. Don’t use bottled juice - freshness is key to a great cocktail.”
Finally, when it comes to presentation, Benjamin shares an important tip: "Garnishes like herb sprigs or citrus twists aren’t just for looks. They enhance the drink's flavour and don’t forget to keep your glassware in the fridge or freezer before use; it’ll keep your drink colder for longer.”
Kiren Vythilingham, Bar Manager, Arkhe, Adelaide:
Kiren Vythilingham, the bar manager at Arkhe in Adelaide, recommends having a bottle of quality whisky in your collection:
"For anyone who enjoys a unique whisky experience, I’d recommend Laphroaig,” he says. "Its smoky flavour and rich history make it a standout choice. It’s perfect for sipping casually or impressing guests at a dinner.”
Kiren also suggests trying a Laphroaig Paloma for a refreshing cocktail twist. "Rub the rim of a tumbler with lime, dip it into flaky salt and then mix Laphroaig 10-year-old, grapefruit juice, lime juice and simple syrup. Shake, strain and top with soda water,” he explains.
Adrian Richardson, Owner, Bos, Brisbane:
Adrian Richardson, the owner of Bos in Brisbane, and his team of mixologists have a set of go-to rules for making standout cocktails.
"Don’t skimp on the booze,” he advises. "Investing in quality spirits is essential. Your tastebuds will thank you.”
Adrian also suggests pre-batching drinks to make hosting easier. "Batching cocktails allows you to keep the party going without being stuck behind the bar.”
Glassware is also a key player in the at-home cocktail-making game for Adrian. "The right glass turns a good cocktail into a great one. Hunt for unique finds at second-hand shops, or keep it simple - a spritz shines in a classic wine glass. A little effort here makes a world of difference.”
Finally, Adrian also reminds budding bartenders that practice makes perfect: "Even the best bartenders didn’t master their craft overnight. Test out your recipes, tweak proportions and practice your garnishes. By the time your guests arrive, you’ll be ready to impress.”
