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What cocktail should I serve a woman who is coming over to my place for a romantic dinner? I want to impress her.

Elaborately mixed drinks take time to prepare, which is why I would caution against planning mojitos or bellinis or any coloured martinis.

You already have something grilling in the oven, a sauce you must stir and sautéing potatoes that are starting to stick. Now you have to make a peach purée? Too much to do à la minute and you will lose track, like a juggler dropping a ball.

Plain martinis will also trigger a woman's alarm bells, James Bond-y as they might seem: they are so strong on an empty stomach that they might suggest you are trying to get her drunk. Hard liquor is generally not recommended as an aperitif, as its high alcohol content numbs the palate. This is why the Spanish and the British drink dry sherry before a meal.

To come across as sophisticated, only serve fino, the very pale dry kind, such as Tio Pepe. It's hard to come by these days, so having it will add to your international cachet.

You can never go wrong with French tradition, which serves sparkling white wine before dinner (and with dessert, too). The dancing bubbles suggest gaiety and celebration; the subtle flavour won't overwhelm your asparagus soup. And there is no prettier drink than that served in a tall flute.

Champagne is expensive, and it's still slightly more complex than the bubbly of other regions, but you really don't need to go into debt to achieve the same effect: Spanish cava is almost as good and a third of the price.

Try Segura Viudas, an inexpensive and reliable standby. In fact, you should always have a bottle of this chilling in your fridge, for unexpected celebrations or female visits.

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