Wine & spirits: Tips from the pros

What do professional bartenders know that the rest of us don't? Surely, they must have some trade secrets. Not according to Laura Panter, co-owner of The Martini Club in Toronto, which does for drinks what caterers do for food. Laura will tell you that mixology is neither illusion nor athleticism. It's not a fraternity of old boys trading secret recipes, nor young jugglers with sculpted bodies flipping bottles behind their backs and over their heads.

Today's bartenders are studied, certified and passionate about their profession. They consider themselves more than just skilled executors of classic recipes -- they're also well travelled, self-assured, artistic and inventive, creating avant-garde concoctions for cocktail connoisseurs. In fact, hip New York City bartenders now call themselves "bar chefs."

But what about those in the amateur league? Here are Laura's suggestions if you aspire to serve the most sumptuous libations at home: Learn about flavours and their sources. Familiarity with ingredients and their tastes is essential; confusing lime juice with lime cordial completely changes a cocktail. And deeper knowledge of the amazing spectrum of nonalcoholic bar "condiments," including Angostura Bitters, grenadine and simple sugar syrup, will greatly expand your cocktail repertoire.

With only a question or two about personal preferences, a good bartender can assemble an individual taste profile and tweak a recipe to suit the customer's special predilections. It may be as easy as adding a dose of simple sugar syrup -- a quick-dissolving liquid sugar common in most high-end bars and rarely, if ever, used by the do-it-yourselfer.

Laura says, "Refuse to compromise on quality of ingredients; always use the freshest and purest, especially citrus." She adds that if she can't get them, she may change the drink. Mixing drinks is similar to cooking: you really need to know your ingredients (and whether or not each is essential) before making substitutions or experimenting with an established recipe.