Know the language, then get back to making drinks. These short definitions explain the terms used throughout our tool and technique guides.
Equipment
Bar spoon. A long-handled spoon for working in a tall mixing vessel. Its bowl is not necessarily a calibrated measure.
Boston shaker. A two-piece shaker made from compatible vessels, commonly two metal tins or a tin and purpose-made glass.
Cobbler shaker. A three-piece shaker with a body, a straining top and a cap.
Fine strainer. A small mesh sieve used to catch fragments that pass through the primary strainer.
Hawthorne strainer. A perforated plate with a spring coil, commonly used with a shaker tin.
Jigger. A small measure for cocktail ingredients. Capacities and graduations vary.
Julep strainer. A perforated bowl-shaped strainer commonly used in a mixing glass.
Muddler. A tool for pressing ingredients to release juice or aroma.
Methods
Build. Combine a drink in its serving glass rather than mixing it in a separate vessel.
Dilution. Water added to a drink, including water from melting ice during mixing.
Double strain. Pour through a primary strainer and a fine mesh strainer in sequence.
Express. Release aromatic oils from citrus peel, commonly by bending it over the drink.
Muddle. Press ingredients in a vessel using a muddler.
Shake. Mix ingredients with ice in a closed shaker to chill, dilute and aerate them.
Stir. Mix ingredients with ice using a spoon, with less aeration than shaking.
Serving language
Neat. Served without added ice or a mixer.
On the rocks. Served over ice.
Up. Chilled during preparation and served without ice in the glass.
Working ice. Ice used during mixing rather than necessarily retained for serving.
Measurements
US fluid ounce. A volume of approximately 29.57 mL. It is different from an Imperial fluid ounce, approximately 28.41 mL.
Dash. A small quantity delivered by a dasher or similar dispenser. The actual amount varies with the bottle and technique.
Learn the equipment in Bar Tools, or practise with Techniques.