This week, Fitzroy’s legendary Black Pearl welcomed a class of thirsty cocktail students through their doors for the second of our bartender masterclasses. With thanks to Schweppes, participants were armed with a toolkit of aromatic spirits, peachy liquors, a host of fresh ingredients and some essential mixers.

Hosted by bartender, Dave Kerr alongside Black Pearl’s Sam Ng, the cool confines of the venue’s upstairs Attic Bar proved the perfect antidote to the lingering heat outdoors.

The class learnt how to muddle, shake and garnish, creating three classic summer refreshments – The Margaret River Swizzle, Despicable You and the Pisco Stu – relishing in their own tasty results as well as the comical banter of the pros behind the bar.

From clapping mint leaves to extract essential oils and flavours, to gathering tips on how to prepare bar quality ice cubes at home (plastic containers and large chiselled chunks are the key), participants walked away with some cocktail knowledge perfect for using at home.

Thanks to Dave Kerr, Sam Ng and Black Pearl for their guidance and hospitality.

Recipes from the day are below, but for more creative inspiration simply visit Cocktail Revolution HQ. Next week, we head to Dave Kerr’s bar, The Beaufort.

Margaret River Swizzle
• 60ml West Winds Cutlass gin
• 30ml pink grapefruit juice
• 10ml lime juice
• 15ml orgeat
• Peychauds bitters
• Schweppes soda water
• crushed ice
• sprig of mint

Pour gin, grapefruit juice, lime juice and orgeat into a Collins glass. Fill with crushed ice, top with Schweppes soda water, add a dash of Peychauds bitters and garnish with a sprig of mint.

Despicable You
• 45ml Jose Cuervo Traditional tequila
• 15ml apricot brandy
• 10ml lime juice
• Schweppes dry ginger ale
• 5 chunks fresh pineapple
• 2 tsp brown sugar
• sprig of mint

Muddle four chunks of fresh pineapple and two bar spoons of brown sugar into a short glass; add tequila, apricot brandy and lime juice. Top with a splash of Schweppes ginger ale and garnish with a chunk of pineapple and a sprig of mint.

Pisco Stu
• 45ml pisco
• 15ml creme de peche
• 45ml mandarin juice
• 15ml gomme syrup (a viscous sugar syrup made with two parts sugar and one part water)
• 3 dashes dandelion and burdock bitters
• 1 egg white
• Schweppes soda water
• sprig of mint
• ice

Double shake egg white, pisco, crème de peche, mandarin juice and gomme with ice and strain into a fancy tall glass or coupette. Top with Schweppes soda water, three dashes of dandelion and burdock bitters and garnish with a sprig of mint.