ACM spoke to Melbourne's own Orlando Marzo, World Class Global Bartender of the Year in 2018, about simple tricks for home bartenders -- making drinks like the professionals.

These tips will help novice mixologists keep the drinks flowing all summer.

The key to making perfect cocktails at home is focussing on simple details and flourishes, he said.

The flavour and refreshment from a perfectly cold drink, in a frosty glass with a solid ice cube, will elevate any cocktail experience.

Use large-format ice cube trays to make single blocks or spheres, this stops the cocktail becoming watery too quickly, Mr Marzo said.

Put spirits in the freezer for an hour before use, so the alcohol is as palatable as possible, he said.

"It's a level of consideration to heighten cocktails made at home," the bartending champion said.

Keep garnishes simple and functional, like a sliver of orange peel to leave a light aromatic spritz of citrus oil.

The former world champion shared a favourite cocktail for a summer barbeque or dinner party, the espresso martini frappe.

"People are loving bitter drinks like espresso martinis," the Italian-born bartender said.

Measure the ingredients into a blender, Nutribullet or Thermomix to make cocktails for a group, Mr Marzo said.

"If you're trying to shake cocktails for a party, you'll be shaking forever."

To add some extra sweetness, put in a dash of honey or chocolate -- or add a layer of double cream and dusting of nutmeg for an after-dinner treat, he said.

Buying from an accomplished distiller means the spirit or liqueur will have flavours built-in, so home bartenders have minimal work ahead to produce a delicious drink.

A boom in craft spirit-making around Australia means there is likely a distillery around the corner.

"People are more aware of where ingredients are coming from," said Mr Marzo, owner of a bottled cocktail company, Loro.

"It brings a meaningful experience to the dinner table."

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Bottled cocktails, like those made at The Everleigh in Melbourne, are sold in liquor shops around Australia and reduce the work of bartending at home.

A simple cocktail, many novice bartenders struggle with, is a gin martini, Mr Marzo said.

"The temptation is to add olive brine for flavour," he said.

"But it's like you're wearing a beautiful dress and someone throws a blanket over you."

Mr Marzo said he researches and distills Loro cocktails so home drinkers can "feel like they're drinking in a world-class bar".

Mr Marzo said we're seeing a trend of freewheeling fun from top bars in Australia.

"When bartenders get sick of making refined drinks, they're tempted to go back to the nostalgic classics," he said.

"They say 'Hey! What's wrong with a blue lagoon?'"

Focus on finding balance between sweetness and sourness in your drinks, but let go of the constraints, he said.