The traditional Champagne cocktail, a real Martini and the Cosmopolitan are all you really need for a stylish cocktail bar, but once you start mixing, it is very easy to move on to a range of wild and wonderful creations. During the summer, for example, we mixed Scotch with Kinnie, over plenty of ice and enjoyed our whikini very much.

At this time of year, with pomegranates still available, we serve a very pretty and delicious pomegranate Bellini, with freshly squeezed pomegranate juice in a champagne flute, topped up with Prosecco. Or use the fruit to make a pomegranate margarita to accompany the quesadillas.

And just occasionally, the very retro pina colada comes to mind. For this, to serve eight to 10, you need one litre of pineapple juice, a 400 g can of coconut cream or milk, 300-400 ml white rum and possibly sugar syrup, to taste. Simply put all the ingredients in a jug, and whisk, or use a hand blender until thoroughly mixed. Chill with ice and serve with a small wedge of pineapple on each glass, if you wish. But the classics are hard to beat.

The Classic Champagne cocktail – soak a sugar lump in brandy and place in the bottom of a flute. Add a few drops of Angostura bitter and fill the glass with well-chilled champagne.

The Perfect Martini – one part Dry Martini, four parts Plymouth Gin, a slice of lemon cut in two and ice. Put in a cocktail shaker, shake vigorously until ice cold, and strain into chilled Martini glasses. Of course, in New York bars, they only show the Martini bottle to the gin, so vary the proportions to taste.

Everyone knows the Dirty Martini, using olive brine, but we are particularly partial to the Filthy Martini, using a caperberry, and a dash of its preserving brine.

Cosmopolitan – cranberry juice, Cointreau, lime juice and vodka, shaken in proportions to suit your taste, and strained into chilled Martini glasses.

Flowering Cosmopolitan – for a non-alcoholic version, one teaspoon elderflower cordial, two teaspoons lime juice, half-glass cranberry juice and top up with fizzy mineral water.