Rosie Davenport looks at cocktails

Cocktail credentials: Bianca has been bar manager at Brighton Rocks in Brighton for four years. In that time she has organised several events including summer street parties and art shows at the venue. She has also overhauled the food offering and introduced a "grazing menu" of global bites to complement the ever-changing cocktail list. Bianca has been in the drinks business for 15 years, working her way up from pot washer to general manager. Her career began back home in Australia where she worked in a number of cocktail bars in Brisbane.

Biggest crime against cocktails: Pitchers. Too often when you buy them in pubs they are just a jug of juice. Consumers are far too aware of the tricks of the trade to be fooled. However, on busy nights, or when you've got an event on, jugs are what it's all about.

Any other short cuts to success? You can use cheaper house spirits in cocktails and get away with it. If pubs want to get into cocktails without buying a lot of ingredients they should invest in a few bottles of different berry liqueurs. Blackcurrant or raspberry are a good start because you can make lots of different drinks with them by simply adding a dash at the end.

Cocktails - Profit or penance? Cocktails are the biggest profit driver in some bars. Instead of having a long cocktail list, pubs could simply put up a small blackboard with a few cocktails on that they could change or add to as they perfect a new one. Then, if customers get into it, they can add a few more.

Converting the cynics: Cocktails are a great way to bring people into spirits generally. I've coined the phrase "converter cocktails" to describe drinks that win people over to things they previously hadn't enjoyed drinking. At one time I didn't like gin, but then I had a Gin Cup and it brought out all the botanicals. It's easy to make:

Just put six to eight mint leaves in a glass, add a shot of simple syrup, the juice of half a lemon and then mix it together and add some ice. Pour two shots of gin on top.

The best thing about converter cocktails is they get people talking about the history and taste of the spirits.

Top training tip: You can't train staff during their regular shift, so ask them to come in at another time and pay them. Arrange an afternoon for the whole team and make the cocktails and taste them to improve their knowledge and to create a fun session. I'll normally use some of the time to go over other things happening at the bar to make full use of the session.

Square Mule

Squeeze 6 wedges of lime into a glass

followed by:

1 shot vodka

1 shot Tuaca

1/2 a bottle ginger beer

and 2 drops Angostura bitters

Bianca Twist

Squeeze 6 wedges of lime in a glass and add:

1 shot Bacardi rum

1 shot Morgan Spiced

Add some ice and top up with cola

"The Morgan Spiced gives a different slant on a Cuba Libre, which is a really easy drink to make. This one's something that every pub could do and it's a really nice drink."

Fruit Bat

Put 2 shots of Bacardi rum in a glass followed by:

4 wedges of squeezed lime

1 bottle pineapple juice

Drizzle 1/2 shot dark rum on top

Garnish with lime

Add dash of gomme syrup

"You can use bottled juice but give it a good shake before pouring it in to give it a nice texture."

Cosmopolitan

Fill a glass with ice, then add:

2 shots vodka

1 shot Cointreau

Juice of 1/2 fresh lime

1 shot cranberry juice

Garnish with burnt orange peel

"To make the burnt peel, cut off a thin slice of orange peel and squeeze it in half. Light the juice that shoots out. It adds a nice bit of theatre and makes the drink more sophisticated."

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Put 2 shots of gin in a glass followed by

1 shot of orange juice

1/2 shot Cointreau

1 shot of pineapple juice

the juice of 1/2 a lime

fill up with ice and top up with lemonade

"The lemonade at the end adds a tang to complement the citrus tastes."