Throwing a cocktail party with a half gallon of Castille Rum and a big bottle of Daily's Mix is like having a dinner party and serving everyone Hamburger Helper. If you're looking for a well-made cocktail, there are a few bars that work to preserve art of mixology. One of them is Bar Divani, where Manager Steve Hulsebus and Bartender Torren O'Haire could educate you on how to make yourself a classic cocktail.

"Simple syrup is half water, half sugar," Hulsebus said. "You can either simmer it for a while to make the consistency thicker, or put hot water and sugar in a shaker and there it is."

Easy enough, but why not just dump sugar in your drink?

"The biggest reason why you use simple syrup as opposed to sugar is so you can measure it better," O'Haire said. "If you use just a teaspoon of sugar, you can't really gauge what effect that teaspoon might have on the drink, whereas simple syrup will always be the same."

You can get creative with your syrups. You can use more or less sugar, depending on the type of drink you're making. O'Haire suggests using a heavier syrup for a shorter drink, for a more poignant sweetness.  Creativity comes in with the use of flavoring agents. If you want to create a flavored simple syrup, Hulsebus suggests steeping the mixture like tea, simmering it longer for a more intense flavor. Hulsebus and O'Haire recommend cinnamon, lavender, honey (made by replacing the sugar with honey), ginger or strawberry. A coffee filter can be used to create a smoother syrup. Whiskey and honey are a perfect match, while gin and lavender get along nicely.

"Because it's just sugar and water, you taste it and balance it out yourself," O'Haire said. "Add more water or add more sugar. You're not screwing around with an expensive bottle of liquor."