There was a time when good barmen used to add lemon zest or mint to cocktails. But those days are frowned upon in the craft cocktail community. Today's bartenders are a cult and in this cult the rule is simple: dazzle the audience.While the flares and tricks are still there, local bartenders are exploring various ingredients and pushing taste boundaries.Gearing up for the annual World Class Mixology competition, nearly 200 of South Africa's best bartenders will test their skills against the world's best mixologists in Miami later this year.But what makes a good cocktail, and what makes a great bartender?Bradley Jacobs, former bartender and Cape Town's Diageo brand ambassador, said the term "mixologist" was used frivolously."At the end of the day we are bartenders and the heart of bartending is about creating a great experience."A great bartender is someone who delves into the craft of the trade to create a unique experience for the customer," Jacobs said.This is exactly what one of the national finalists did earlier this month when he used a miniature robot as an assistant during one of the challenges.However it's not the antics or the gimmicks that set South African bartenders apart - it's the ingredients they use.With more that two decades of experience in the industry, Brent Perremore, 40, said it's about creativity."I get bored doing the same thing so I constantly like to create new things. The level of bartending has grown but we need to continue."But Perremore and other craft cocktail creators like an element of danger in their drinks.They still use ingredients like orange peel, but for those looking for more excitement there's Tonka beans, which are poisonous in large doses, squid ink and seaweed.Perremore and Jacobs said that there was a focus on creating liqueurs such as a Rooibos or a popcorn liqueur.One of the drinks Perremore made had vinegar, tequila and coffee in it. Every sip left us more perplexed as we attempted to figure out the ingredients.THE THIEF IN THE NIGHT37.5ml Don Julio reposado tequila25ml Bulleit bourbon20ml lime juice25ml popcorn & oat milk syrup3 dashes of tiki bitters12.5ml egg whiteTopped with home-made banana and ginger beerLightly grated tonka beanMethod: Add all ingredients except banana and ginger beer and the tonka bean to a shaker.Dry shake without ice, then with ice. Strain into a chilled coupette glass.Top with the banana and ginger beer.Lightly grate some tonka bean onto the surface. - Recipe by Brent Perremore..