'Tis the season to be jolly - and your guests soon will be if you hand them one of our delicious, glamorous, Christmassy cocktails. We've got tips on basic equipment and techniques, plus ingredients to stock up on - in fact, all you need to start mixing festive drinks like a pro. Swizzle sticks at the ready... Basic equipment Of course you can probably get by without this basic bar equipment, but if you want to create the right atmosphere and give your guests that little bit of showmanship when you're mixing your drinks, then invest in a few of the following basics: - A measure (or jigger as it's known by professional bartenders) is the most essential piece of equipment. The best one to get is a dual-measure which measures both 25ml and 50ml (single and double measures).
- A shaker is a must if you want to feign professionalism with the all-important wrist action, and there really isn't anything else in the kitchen that will do a suitable job, unless you're willing to mess about with a jam jar and a colander. There are lots of different styles, but don't spend a fortune. Just a stainless steel one with an in-built strainer and twist-off lid is fine.
- A bartender's friend (also known as a waiter's friend) is a handy gadget that removes corks and bottle caps, cuts the foil from wine bottle tops and generally helps you look the part.
- A pestle and mortar which you might have in your kitchen already, is handy for crushing herbs, fresh fruit, lemons and limes, and so on.
- Citrus squeezer - just one of the old-style glass ones is fine.
The five basic techniques
 Follow the measurements exactly
The most important rule when mixing the cocktails is to follow the measurements exactly, using half or full measures (25ml/50ml). This will ensure you get the balance of flavours right and the drink won't taste too strongly of alcohol or have an overpowering taste of any one particular ingredient. There are a few other handy techniques that can help when it comes to putting all the ingredients together too. - Building is the simplest process whereby the cocktail ingredients are simply added to the glass with ice and given a quick stir before serving.
- Blending: some cocktails are blended in a blender with a little crushed ice before being poured into the glass.
- Shaking is the method most people associate with cocktail making. The ingredients are added to the shaker with some ice. Hold onto the lid, shake vigorously for about ten seconds then pour the cocktail through the strainer into the appropriate glass.
- Stirring: certain cocktails, such as Martinis and Manhattans, just need to be stirred carefully (usually over ice) to combine the ingredients before serving.
- Layering: finally, you might use a bit of fancy layering, pouring ingredients over the back of a spoon, which allows them to remain separate in the glass and be tasted individually.
Store cupboard Over the Christmas period it's worth stocking up on some basic bottles and ingredients so you're not caught short when friends or family pop in. - Glasses - anything goes these days, but it's nice to have a few of the following to give your cocktails the edge. The classic Martini glass with slim stem and sloping sides; the highball or other tall, slim glass; shot glasses; champagne flutes. Also handy is a large glass punchbowl and wine, sherry and port glasses. Hot toddy glasses with a stainless steel base and handle are good for Irish coffees and other hot drinks.
- Fresh fruit - always have a few lemons, limes and oranges in the bottom of the fridge - zest, wedges or slices all make good garnishes for cocktails.
- Ice - keep your ice-cube trays topped up or buy bags of ice from the supermarket or you local off-licence.
RecipesOnce you've got the basics in place, get shaking! Here are some festive cocktail recipes that are certain to bring plenty of festive cheer.
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