"Low-and no-alcohol has been a focus of the Cutler & Co. cocktail program for many years, and I love how it presents the opportunity to enjoy a cocktail as an aperitif before delving into the wine list. There are lots of variations on the classic Negroni out there, but personally I enjoy the signature character that Campari brings to the drink. Here, it's blended with a lighter vermouth from the Savoie in France, rather than the darker, richer Piedmontese versions, and gin is substituted by Pearson's Botanicals Rhubarb and Ginger, for complexity and spice. Stirred down, it's a wonderful light and bitter aperitif."

"Is there a better cocktail than a really well-made martini? Icy cold and properly stirred, the combination of the citrus-forward Tanqueray Ten and our house blend of vermouth is a must for a plate of briny oysters or an extravagant tin of caviar."

"I normally gravitate towards more spirit-forward drinks, but this play on the classic Japanese Slipper has a lightness and balance that works so well in the warmer weather. Japanese melon and Riverland dekopon mandarin liqueurs combine with fresh pressed lemon and a little Manzanilla sherry for salty, umami tang. So bright and fragrant."

"A Preakness is a variation on the Manhattan, a favourite late night tipple. The important ingredient here is the Benedictine, which gives a subtle herbal complexity. Rye whiskey is a must – Bourbon is too sweet for this drink – but you can experiment with different combinations of spirit and red vermouth. A twist of lemon provides lift and fragrance."

"The Marionite is a go-to at Marion – particularly well-suited to an afternoon outdoors on Gertrude Street alongside a few simple snacks. It's based on a classic Italian cocktail called the Milano-Torino, a blend of bitter and vermouth, but the Marionite changes seasonally and usually incorporates locally produced spirits. At the moment it highlights the Bitter Tonic Vermouth Rosé from Outlandish Claims. Crafted by Brian Martin of Ravensworth in Canberra District, this is made from Nebbiolo that has aged under a veil of flor yeast (giving that Sherry-like saline tang), aromatised with fragrant and bitter botanicals. It's balanced by an equal part of Contratto Aperitif, a naturally flavoured and coloured bitter whose recipe dates back to 1935. We top it with soda and a wedge of pink grapefruit, but it's also excellent with a splash of Prosecco served in the style of a spritz."