'Tis the season to entertain with homemade cocktails

Delicious cocktails are surprisingly easy to make by following a some handy bartending hacks and keeping the eight products every mixologist has at home.

Citrus and sugar are the must-have non-alcoholic bar staples.

To make sugar syrup, stir equal parts sugar and water until dissolved and refrigerate.

Keep a handful of lemons and limes in the fruit bowl to make classic cocktails and, if feeling adventurous, grab some oranges and grapefruits as well.

A range of cocktail shakers are available from homeware shops but a jar with a secure screw lid is more usable than most at-home cocktail equipment.

Simply add the ingredients and a generous handful of ice to the jar and shake vigorously for ten seconds to create the perfect drink.

Gin is an evergreen crowd pleaser used in drinks from martinis to G&Ts.

There are some wacky, and delicious, experimental gins on the market but opt instead for a London Dry style in cocktails.

Tanqueray, Bombay Sapphire and Beefeater are affordable and appropriate in almost all gin cocktails.

On a sweltering summers day try a classic Tom Collins cocktail with 50 millilitres of gin, 20 millilitres of lemon juice, 20 millilitres of sugar syrup poured into a tall glass. Add as much ice as possible and fill the remaining space with soda water.

Garnish with lemon, berries or delicate herbs for a thirst-quenching cocktail.

Or leave out the soda water and instead shake the gin, sugar and lemon juice over ice.

Add three blackberries to an empty tumbler and muddle to break the fruit apart.

Pour the shaken gin, lemon and sugar over the berries and pack as much ice as possible into the glass for a perfect bramble cocktail.

Negroni lovers already know about Campari. This bitter Italian aperitif is a mainstay in bars around the world.

The intense sweetness and bitterness of Campari can frighten away novice drinkers but paired with a slug of orange or grapefruit juice can cure any dusty Christmas hangover.

If a Negroni, with equal part gin, Campari and sweet vermouth, is not appealing opt for a tropical jungle bird instead.

Add 40 millilitres of the darkest rum available to a shaker with 40 millilitres of pineapple juice, 20 millilitres of Campari, 15 millilitres of lime juice and 15 millilitres of sugar syrup.

Strain the drink into a cocktail glass and have fun with a tiki-style garnish.

This fortified red wine is the third ingredient in a Negroni cocktail and is a refreshing alternative to mulled wine when served simply over ice with a slice of orange.

A little extra expense goes a long way with sweet vermouth, go for something dark-coloured and rich-flavoured from Spain or Italy.

A splash of sweet vermouth can be added to bourbon or scotch to make a delicious 'Manhattan' style cocktail.

Dry vermouth is a quiet achiever but essential in many classic drinks including the martini and 'perfect' Manhattan.

This aromatised white wine is delicious over ice with a slice of orange and has a silky texture and subtle sweetness.

Inexpensive dry vermouth is acceptable in many drinks but avoid using anything too sweet or bitter. The brands Noilly Prat and Dolin are widely loved by bartenders.

Bourbon is the whiskey for those who do not enjoy the smokiness of Scotch and Irish whiskies.

It's widely applicable in classic drinks including old fashioned cocktails, Manhattans and whisky sours.

There is no need to fork-out for expensive corn spirits, mid-range bourbons offer great value for money. Woodford Reserve, Makers Mark and Buffalo Trace are beloved and inexpensive options.

Add an egg white, 50 millilitres of bourbon, 20 millilitres of lemon juice and 20 millilitres of sugar syrup to a shaker, without ice, and shake vigorously for ten seconds.

Add ice and shake again.

Strain into a glass and serve over ice or enjoy the cocktail neat to experience the fluffy meringue texture.

Dark rum is underestimated. This rich molasses spirit is remarkably versatile.

Drink dark rum neat with a bowl of Christmas pudding or add it to a mojito in place of white rum for a richer refresher.

This simple classic cocktail embraces the best products Bundaberg, Queensland has to offer; rum and ginger beer.

Add 50 millilitres of dark rum to a tall glass with 15 millilitres of lime juice. Add a lot of ice and fill the rest of the glass with ginger beer. Garnish with a wedge of lime for the ideal Christmas cocktail.

A curve ball for the liquor cabinet but one that earns it's place.

Yuzushu is made from the Japanese citrus fruit Yuzu which has the acidity of lemon and the warmth of mandarin.

The taste is similar to limoncello but arguably more complex and delicious.

It can be served straight from the fridge as a palate cleanser after a rich meal.

Or pour equal parts yuzushu and soda water over ice for an adult lemonade.

A bottle of expensive yuzushu is noticeably more delicious so consider buying a more premium option.

The importance of bitters cannot be overstated. A drop of this liquid can transform an average cocktail into an exceptional one.

Angostura bitters are a mainstay behind bars around the world for use in classic drinks like old fashioned cocktails, Trinidad sours and lemon, lime and bitters.

Don't be afraid to use a heavy-hand, the days of rolling a single drop around the inside of a glass are long behind us.