You don't need a backbar. You need ice that hasn't started melting, and a shake that actually hurts your hands.

Most first drinks at home taste thin because the ice is wet and the shake is polite. Fresh, hard cubes chill faster and dilute less. Ten to fifteen seconds of a real shake is what gives you the texture — the drink should frost the tin.

That's the whole method behind Three Pours. Three recipes, same three tools: jigger, shaker, strainer.

Red Bliss is the one I'd make for someone who swears they hate bitter drinks. Select, elderflower, lemon. Light, floral, done.

If you want the exact pours, they're in the guide.