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Shake and strain
Using a cocktail shaker, shake the ingredients together with a regular scoop of ice-cubes
(usually 6-8) and pour the contents into the recommended glass, retaining the ice in the shaker.
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Shake and pour
This time shake the ingredients together with a regular scoop of ice-cubes
and pour the entire contents including the ice into the recommended glass.
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Stir and strain
Using a glass mixing jug, stir the ingredients together with a large scoop of ice-cubes
(usually 10-12) and strain into the recommended glass, retaining the ice in the jug.
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Shake and strain
This time stir the ingredients together with a large scoop of ice-cubes
and pour the entire contents including the ice, into the recommended glass.
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Blend until... and pour
Blend all the ingredients together with ice-cubes in a liquidizer or food processor until
smooth or frozen (depending on the recipe). Pour the entire contents into the recommended glass.
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Build
Add a regular scoop of ice-cubes ot the recommended glass and then pour the ingredients over
the ice in the order given. Stir before serving.
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Layer
This will apply to cocktails that have one spirit or liqueur floating on another.
Slowly pour the ingredients, in the order given, into the glass.
Use the back of a spoon to control the flow.
Each ingredient will float on the preceding one.
The order is intended to take advantage of various original gravity ratings.
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Muddle
Muddling is the crushing or mashing of a number of specified ingredients.
A pestle is the most efective tool for this, although you may use the back of a spoon.
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Top, Topping etc
This instruction is given only when a specific measurement is not quoted.
In this instance, fill to the top of the glass with the ingredient required.
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Garnish with...
This either means that you drop the suggested garnish into the finished cocktail or,
in the case of sliced fruit make a cut towards the centre of the fruit and then slide
the garnish on to the rim of the glass.
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Add a twist of...
Unless otherwise stated, cut a thick slice of peel from the citrus fruit referred to,
squeeze the zest from the skin on top of the finished cocktail and drop the peel into the drink.
Only the dry martini and a few others dispense with the peel after using the zest.
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Frosted glass
A frosted glass is one that has spent a minimum of ten mins in the deep freeze.
Exposure to the air leads to an opaque frost covering the surface area.
It does however, rapidly warm up. So, it's a good idea to remove the glass from the freezer
immediately before dispensing the drink and no earlier.
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Salt-rimmed glass
To salt rim a glass, run the lip of the glass thrugh the flesh of a citrus fruit (whichever
one happens to feature in the recipe), and then dip the damp rim into a shallow saucer of salt.
Shake off the excess and the glass is ready. It is important to avoid salt adhering to the
inside of the lip so attempt to wet only the top and outer lip.
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Sugar-rimmed glass
As above, only using granulated sugar.
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