FRED CAMPBELL

Getting the mix right for cocktails is quite a skill. Fred Campbell, spirits expert and founder of Cock & Tail drinks catering company, shares his advice on the combinations that form the base of the perfect cocktails

WHEN DID COCKTAILS BECOME SO POPULAR? Before setting up Cock & Tail in 2014, I worked in hospitality, and gradually began to notice that people were becoming interested in cocktails rather than just opting for wine, beer or prosecco. Then suddenly, a few summers ago, everyone started drinking Aperol Spritz, which kickstarted a wider interest in a whole range of spirits and cocktails.

WHICH SPIRITS SHOULD WE STOCK UP ON

FOR OUR CHRISTMAS COCKTAILS?

Vodka and gin have arguably been the most popular spirits, and people have also really got behind all the many different types of gin – pink, botanical and sloe to name just a few – so they’re worth having. I think we’ll start to see something similar emerge with tequila.

WITH THAT IN MIND, WHAT’S THE BEST TEQUILA TO USE?

Silver (Blanco) tequila can be used in cocktails, but can also be enjoyed alone. The darker Anejo (aged) tequila won’t hold up as well in cocktails but is great for sipping. CAN YOU SUGGEST SOMETHING DIFFERENT TO TRY FOR CHRISTMAS? Eastern Influence is truly delicious. Brew a strong cup of jasmine tea with three teabags then discard. Mix with a cup of caster sugar to make a syrup. Put 30ml vodka, six cucumber chunks, 20ml lime juice and 15ml of the tea syrup into a shaker. Hard shake over ice for 10 seconds. Fill a highball glass with ice, strain cocktail into the glass. Top up with a third of a bottle of ginger ale. Stir. Garnish with a mint sprig.