Here are some of our favourite classic cocktails to enjoy drinking from our beautiful lead crystal glasses

If you have a favourite recipe, please email it to us at shop@yourlifeyourstyle.co.uk

An Old Fashioned is one of the oldest cocktails and gives its name to our classic tumbler. To make one, begin with a sugar cube and two dashes of orange bitters (alternatives are one dash of orange bitters and one dash of Angostura Bitters or Curacao) and a small amount of soda water (or just plain water), just enough to dissolve the sugar. Some people use sugar syrup instead of solid sugar. Muddle (i.e. squash) this together with a spoon or, if you have one, a muddler (a barperson's pestle). Fill the glass with ice and then comes the whisky. The preferred spirit is bourbon but a blend works just fine. How much you pour depends on your taste- 2 to 3 fl oz (60 -90ml). If you prefer your whisky diluted, use a smaller amount and add some more soda water. Finally add orange zest then garnish with an orange slice and, if you like a bit of show business, a cherry.

Harvey Wallbanger is a classic Highball cocktail drink. To make it, half fill the glass with ice, then add two parts vodka and four parts fresh orange juice. Next float one part Galliano on top. You can stir the mixture all together if you prefer. Garnish with a slice of orange. 

Our favourite drink on a hot afternoon is a Mojito (pronounced 'Mohito'). Wendy's husband Andy makes a mean Mojito. He puts about a dozen mint leaves in his mortar and adds a small amount of fresh lime juice (approx 3 teaspoons) and sugar syrup or caster sugar (approx two teaspoons). He muddles (i.e. squashes) these together with his wooden rolling pin to bring out the flavour of the mint and then pours the mixture into a highball glass. Alternatively you can put the ingredients straight in the highball glass and muddle them using a spoon or wooden pestle.

He then puts ice (shaved or crushed ice is good) in the glass and pours a generous measure of rum- he likes the oakiness of 8 year old Bacardi rum. He tops this up with a small amount of soda water. If it's a party, he goes wild and substitutes sparkling wine for the soda water, which is called a Mojito Royale. Finally he garnishes with a sprig of mint. Drink with a straw.

The classic Martini is our favourite drink for winding down at the end of a busy day. Pour a small amount of dry vermouth (Noilly Prat is our favourite) into the glass and swirl it round the insideof the glass until it's coated. (You can do this with your finger if you're feeling naughty.) Pour away any excess. Add gin (we recommend Gordon's Export) or vodka to a glass or cocktail shaker of ice and agitate gently (Sorry, Mr Bond, we don't want the ice to break up by shaking it, we just want to chill the spirit). Strain into the glass. For garnish, we prefer a twist of lemon peel squeezed to bring out the flavoursome oil. Others like the traditional olive- for a Dirty Martini, add some olive juice. Martinis are best when they're very cold so try keeping your vodka in the freezer and your glass in the fridge.

To make an Alexander, mix equal parts of gin (we recommend Gordon's Export), white creme de cacao and fresh cream in a cocktail shaker. Add ice and and shake them. Strain into the martini glass. Garmish the surface of the drink with chocolate shavings (or nutmeg or cinnamon, if you prefer). A Brandy Alexander substitutes brandy for gin and prefers a mix of dark and white creme de cacao with a nutmeg topping.

To make a Manhattan, stir together two parts rye whiskey, one part sweet vermouth and a dash of angostura or orange bitters with plenty of ice. Once its chilled, strain the resulting mixture into the martini glass and add a cherry.

To make a White Lady, take two parts gin, one part Cointreau (or triple sec), one part lemon juice and a small amount of egg white. Shake all the ingredients together in a cocktail shaker with lots of ice but do it gently so the ice doesn't break. Strain into a martini glass.

The classic Champagne Cocktail begins with a sugar cube in your champagne flute. Add enough angostura bitters to dissolve the sugar (probably half a dozen drops). Then add a small measure of brandy and top up with champagne.

The Bellini is another classic champagne drink, simply made by half filling your flute with peach juice (or a third glass of peach puree) and topping up with champagne or (traditionally) Proscetto. Make sure your glass and all the ingredients are chilled.