My first love has always been wine and, being a snobbish sommelier, I used to look down on bartenders. But the truth is, I knew nothing of the skill of mixology and thought that wine and cocktails dwelt in different galaxies. How wrong I was!

I learnt about cocktails when I joined the Peninsula hotel in Paris seven years ago. The bar team were such fun and I was impressed by their talent and technical skill. They introduced me to classics such as Espresso Martinis, Moscow Mules and many more.

Then I moved to London, joined the Experimental Group — and now I love a good Ramos Gin Fizz. Nicolas Brulin, head bartender at the Henrietta Hotel, made one of the best and I often try to recreate it at home. It brings back fond memories, and holds a special place in my heart.

Charlotte Page is head sommelier at Le Comptoir Robuchon in London

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