Our experts recommend theirs...

Miriam Nice

BBC Good Food

@miriamjsnice

‘A b&b is one of my favourites. It’s strong, full of flavour and fun to order at the pub as it usually takes ages for the bartender to find the Bénédictine.’

25ml brandy + 25ml Bénédictine. Serve in a tumbler with ice and a cocktail cherry.

Barney Desmazery

BBC Good Food @barney_desmazery

‘The bittersweet flavours of a bicyclette are as suited to a cold winter’s night as they are to a hot summer’s day.’

100ml Campari

+ 200ml dry white wine. Serve in a wine glass with ice and a slice of lemon.

Tom Jolly

Beverage manager, Gleneagles

@thegleneagleshotel @gleneagleshotel

‘It would have to be a scotch & soda.

It’s simple, light and easy to drink. My top whiskies to use would be Bowmore 15, Talisker Storm or Oban 14. The hint of smoke really carries through.‘

50ml whisky + 125ml soda. Serve over ice in a highball glass.

Dominic Whisson

Head bartender, American Bar at the Savoy

@dominicwhisson @thesavoylondon

I’ve familiarised a lot of my guests with the alaska. Yellow Chartreuse is a herbal liqueur with a variety of spices and honey – perfect for the season. 60ml gin + 20ml Yellow Chartreuse. Stir in a mixing glass with lots of ice, then strain into a small cocktail glass.