ANATOMY OF A DISH

Classic cocktails.

Mixing and shaking for a big party is a tall order. Unless you’re willing to employ a bartender or two, it’s a much safer bet to either prepare something that can be made on scale (jugs of Negronis, say) or something that’s designed for a crowd (time to break out the punch bowl). But for a small group, for a short, sweet period of time (it’s called the cocktail hour with good reason), cocktails can be a very beautiful thing. They’re 90 per cent booze and ice, so taking the trouble to track down quality spirits and make up plenty of fresh ice cubes of a decent size ahead of your party lays the foundation for good times. There’s much to be said for the classics here: they have stood the test of time. Pick two, or perhaps three, get to know them inside out, and they’ll serve you as well as you serve them.

When we want to benchmark the classics, our go-to establishments include The Everleigh and Bar Americano in Melbourne, The Gresham in Brisbane, and The Baxter Inn, Restaurant Hubert and Rockpool Bar & Grill in Sydney.