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One of the things I have found over my years of learning about the spirits business is that there are some basic rules when it comes to mixing a great party cocktail. Stirred, not shaken 1 - Use the proper method to make the drink. You might be surprised when I explain that shaking a martini, for instance, has a negative impact on the outcome. Stir it. The same applies for almost any other cocktail. A number of things require muddling, such as Old Fashioneds and Mojitos. You have to muddle firmly to release juices, and a gentle muddle will result in muted flavors. And adding ingredients in the improper order can also impact things - always add soda or sparkling water last, for instance. You don't want to agitate carbonated drinks...trust me. So many choices, so much expense 2 - Don't automatically use top-shelf liquors as your base, particularly if you're making drinks for a number of people. Some top shelf brands will suffer with the addition of sugars and/or fruit flavors...

I am a fan of many types of gin, and appreciate when someone else discovers the category and joins in. Here Masterchef Dean Banks talks with The Spirits Business about his new gin . Unfortunately, I cannot agree with this chef's assertions against artisan gin. Yes, there is a lot to be said for a clean, straightforward gin. Those make for the best mixers. And can be quaffed clean, maybe on ice. And yes, some of the recent trend towards flavored gins - beyond the usual recipes and creations - has produced some excessive and even untasty products. But every palate is different. And - unlike most liquors - gin distillers create a unique recipe for each brand. It's one of the primary attractions of the category, although it also acts as a deterrent for people unfamiliar with gin. If the first gin you taste disagrees with your palate then you're unlikely to try something else. (Hence the argument for brands such as Hendrick's, Ford's and Tanqueray, which ...