The intimacy of The Carrington's upstairs space known as The Apartment played host to the first of our bartender masterclasses. The rotunda shape of the room and the woven raffia detail of the ceiling helped make this venue the perfect setting to shake, stir, squeeze and drink.

Hosted by bartender Dave Kerr, along with The Carrington's own Josh Wright, 30 would-be bartenders clustered around the neatly arranged highballs, jiggers, Mexican elbows and martini glasses, ready to be filled with carefully measured shots of booze and a range of Schweppes mixers.

On the menu was a trio of cocktails designed to be easily made, easily built upon and, of course, easily drunk. Essential principles of cocktail making were explained, including some of the more scientific aspects of how the quality of ice can affect a drink and the role of sugar in making your choice of poison taste all the better. Armed with a few basic tricks, we were shown exactly how to get a little more creative with our mixing and now have no excuses to serve an uninspired beer or wine to guests.

And whilst it seemed that participants improved their drink-making skills as the hour went on, it was in no doubt thanks to a generous hand of the clear liquid drink components and the sparkling bubbles of Schweppes. We recommend that you definitely do try these at home.

Many thanks to Dave Kerr, Josh Wright and The Carrington for their time, wisdom and banter. Next up, we head to The Sailors Club. For more creative recipes, be sure to visit Cocktail Revolution HQ.

Drink One: Grapefruit Collins
• 45ml gin
• juice of half a grapefruit
• juice of half a lemon
• Schweppes soda water
• ice
Pour all ingredients into a glass and top with ice and soda water. Garnish with a lemon wedge to finish.

Drink Two: Polish Breakfast (Martini)
• 45ml Ketel One Vodka
• 1 tsp breakfast marmalade
• juice of half a lemon
• dash of orange bitters
• dash of Schweppes Agrum citrus blend
• ice
Shake all ingredients together and strain into a martini glass.

Drink Three: Dry Mai Tai
• 4 chunks of pineapple with 1 tsp sugar
• 45ml dark rum
• 15ml orgeat syrup
• juice of half a lime
• Schweppes dry ginger ale
Muddle the pineapple chunks in a cocktail shaker and then add the rum, syrup, juice and ice. Shake and strain into an ice-filled glass, top up with some dry ginger ale and garnish with a pineapple wedge.