How many shakers are gathering dust and how many recipe books have never been opened? It is possible to make your own cocktails, and not just a spritz or a mojito. Here are a few basic principles.

Tumblers, highballs, collins, coupettes, nick & noras, mugs, flutes... How do you choose between all these different shapes and sizes? It's the type of cocktail that determines whether it's a short drink (dry and more alcoholic) or a long drink (with soda, sparkling wine, tea or other); whether it needs a little, a lot, or no ice. A word of advice: Don't forget to put the glass in the freezer a few minutes before preparation. This enhances the cooling of the liquid, which should be served between -4 C and 0 C.

It's the key, and all-too-often-overlooked, element of a good drink. Ice has two essential roles: refreshing the mix and controlling dilution. It's best to set aside a drawer in your freezer for your ice cubes and to avoid any food contact – you don't want your cocktails tasting like peas, do you? And give preference to clear ice: a pure, compact, transparent ice that is highly prized by bartenders. There's no need to stock up on water from the nearest mountain lake; the Nice Company can deliver to your home "anywhere in France within 24 hours," according to its website. Save it for your glasses and use your own ice cubes for the prep.

There's no need to invest in all that sophisticated paraphernalia, but kits with the essential utensils do exist. These include a shaker – Boston (two-piece) or Cobbler (three-piece), it doesn't matter – a mixing glass, a jigger, a strainer and a barspoon. And that's all there is to it! Opt for stainless steel, which will better maintain the right mixing temperature. To get your hands on this type of equipment, there's no shortage of websites aimed at professionals and amateurs alike.

Unless you're always making the same cocktail, it's best ideal to have one reference for each category of spirit: whisky, rum, gin, vodka, cognac, calvados and so on. But also a few must-have French liqueurs (green Chartreuse, Bénédictine, Salers...), a triple sec, an Italian amaro, a sweet vermouth, a dry vermouth and aromatic bitters (a flavor enhancer not to be confused with Italian bitters). And don't forget the soft drinks, essential for long drinks as well as non-alcoholic cocktails: juices, syrups, mixers (tonic water, ginger beer, ginger ale, etc.), soda water, tea or kombucha.

You have 45.96% of this article left to read. The rest is for subscribers only.