Rose Bay’s sun drenched and glistening The Sailors Club played host to our second bartender masterclass this week, as a group of cocktail-making pupils gathered around bottles of Schweppes mixers and liquor, ready to get creative.

The waterside setting proved the perfect scene for cocktail hour, conducted by Melbourne bartender and The Beaufort’s Dave Kerr along with The Sailors Club’s own talent, Alex Carter.

The class learnt how to juice, rim and shake, creating three refreshing summer beverages – an Elderflower Collins, a Sloe Gin Fizz and a classic Paloma – enjoying their tasty creations under the skillful guidance of our pros.

From the amount of ice used when shaking (the more, the better – it binds the ingredients and smoothes out the flavour) to how an egg white’s main protein, ovalbumin, is unbound when shaken, creating a silky and foamy body that feels rich on the tongue, the class were armed with techniques to take home.

Thanks to Dave Kerr, Alex Carter and the scenic Sailors Club.

Recipes from the day are below, but for more creative inspiration simply visit Cocktail Revolution HQ. Next off, we head to Santa Barbara.

Elderflower Collins
• 30ml Ketel One vodka
• 10ml St Germain elderflower liqueur
• juice of 1/2 lemon
• Schweppes soda water
• ice

Pour the vodka, elderflower liqueur and lemon juice into a glass. Fill with ice and top up with Schweppes soda water

Sloe Gin Fizz
• 30ml Tanqueray Gin
• 30ml sloe gin
• 30ml lemon juice
• 20ml sugar syrup
• dash of egg white
• Schweppes soda water
• ice

Dry shake ingredients to emulsify, and then wet shake with ice. Strain into a short glass and top with Schweppes soda water.

• 45mls Jose Cuervo traditional tequila
• Juice of 1/2 lime
• 10mls sugar syrup
• pinch of salt
• Schweppes Agrum citrus blend

Rim a tall glass with sea salt and pour in all of the ingredients, fill with ice and then top with Schweppes Agrum citrus blend to finish.