Simon Sedgley

This is just one of the best late night sippers. But if, as per the recipe, this is too sweet for your palate (as it is for ours), we suggest omitting the honey syrup and, instead, when preparing the garnish, lifting (by digging deep) the Maraschino cherry out of its jar with a teaspoon and, having skewered the cherry, stir the remaining syrup into the cocktail.

Instead of the coconut water, we go with 10ml coconut rum liqueur. And serve it in a Nick and Nora glass. A beautifully delicate cocktail.

This is our favourite Champagne cocktail...come party time, we make lots of these, Sidecar Royales and Old Cubans. But we hadn't noticed the brining bizzo (not specified in the recipe...not sure why not). But my oh my, a rinse of salty, full-flavoured Kalamata brine sends this into seventh heaven. What a blast!

This charming cocktail invites experiment. The Nonino, as recommended, makes for a subtly sweet, perfectly balanced drink. But if you are after more of an Amaro sour, we think Ramazzotti and Nardini make wonderful alternatives.