It’s Friday and that means cocktail time! Luckily, this weekend in San Francisco some of the city’s top bartenders are joining forces with winemakers, distillers, chefs, farmers, brewers for Cochon555, a whole-hog competition for a cause. Founded to increase education about the responsible sourcing of heritage hogs, Cochon555 events take place across the country.

Today we have tips from three of the participating bartenders on how to make cocktails at home and the trends they love currently. We’ll drink to that!

Oz Serafin from Rusted Mule and The Elite Cafe
My top advice for making cocktails at home is…
When you’re making cocktails at home, be as creative as possible, there’s no one judging or watching, find flavor combinations you would never think of.

My current favorite cocktail trend is…
I don’t like to follow trends, because you lose your creativity and it’s probably been done already. But I like slushy drinks, they’re popping up everywhere.

Dan Gerrard from Smokestack at Magnolia Brewing
My top advice for making cocktails at home is…
Go for it. Get creative. Listen to music. Pour it stiff. Enjoy.

My current favorite cocktail trend is…
Sherry. I am not sure how much of a trend it is at this second, but I love Sherry-forward cocktails. And brandy, I love brandy. Let’s make brandy great again!

Jason Alonzo from Aina
My top advice for making cocktails at home is…
Taste everything as you go to get your proportions right. It’s also super helpful to learn what each ingredient does to the cocktail in those amounts. I find this to be super helpful because if you’re ever having trouble with a drink’s outcome, you can typically find what ingredient is causing the trouble and find a way to fix it. Whether it’s bad fruit, too much of an ingredient, or not enough.

My current favorite cocktail trend is…
I’m really into the Low ABV stuff, and not just because my bar is. I find it really challenges a lot of bartenders to focus on flavor profile as a whole, rather than just making a whiskey drink, or gin drink. I’m finding a lot of cool drinks out there that are really out of the box in their method and flavor. Oddly enough, I feel that there’s much greater a variety in flavor when something isn’t dominated by a spirit.