Techniques

Batch

Preparing cocktails in large quantities ahead of time rather than making them individually. Batch cocktails are mixed, diluted appropriately, and stored for serving, making them ideal for parties and events. Also called batching or pre-batching.

Blend

A cocktail preparation method using a blender to combine ingredients with ice into a frozen, slushy consistency.

Also: blended, frozen

Build

A cocktail preparation method where all ingredients are combined directly in the serving glass, typically over ice, without shaking or stirring separately.

Also: built, in-glass

Double Strain

A technique of pouring a shaken cocktail through both a Hawthorne strainer and a fine mesh strainer simultaneously to remove all ice chips and pulp.

Also: fine strain

Dry Shake

A technique of shaking cocktail ingredients without ice first, specifically to emulsify egg white or aquafaba before adding ice and shaking again.

Also: pre-shake

Express

The technique of squeezing a citrus peel over a cocktail to release aromatic oils onto the drink's surface before using as garnish.

Also: expressed, twist

Fat Washing

A technique for infusing spirits with the flavors of fat by combining warm fat with spirit, then freezing so the fat solidifies and can be strained out while its flavor compounds remain in the liquid.

Flame

A dramatic technique where citrus oils are expressed through a flame, creating a caramelized, aromatic mist over the drink. Hold the peel between the flame and the glass, squeeze firmly to ignite the oils.

Float

A technique of gently pouring a small amount of liquid on top of a cocktail so it remains as a separate layer rather than mixing in.

Also: floated, topped

Hard Shake

A full-body shaking technique developed by Kazuo Uyeda at Tender Bar in Ginza, Tokyo, using a corkscrew motion to move ice diagonally through the shaker for maximum aeration with minimal dilution.

Layer

A cocktail technique of carefully floating ingredients on top of each other to create visually distinct bands of color in the glass.

Also: layered, float

Milk Clarification

An 18th-century technique for creating crystal-clear punches. Hot milk is added to an acidic spirit mixture, causing the milk proteins to curdle. When strained, the curds remove tannins, harsh flavors, and color, leaving a silky-smooth, shelf-stable drink.

Muddle

A cocktail technique of gently pressing fruits, herbs, or sugar in the bottom of a glass or shaker to release their flavors, juices, and aromatic oils.

Also: muddled, mashed

Rim

The technique of coating the edge of a glass with salt, sugar, or other seasonings to add flavor and visual appeal to cocktails.

Also: rimmed, salted

Rinse

Coating the inside of a glass with a small amount of spirit (typically absinthe or peaty whisky) to add aromatic complexity. Pour in the spirit, swirl to coat, then discard the excess.

Roll

A gentle mixing technique that moves a cocktail back and forth between a shaker tin and a mixing vessel to combine ingredients, add slight aeration, and incorporate texture without the aggressive chilling or dilution of a full shake.

Shake

A cocktail mixing method where ingredients are vigorously combined with ice in a sealed shaker to rapidly chill, dilute, and aerate the drink.

Also: shaken

Stir

A cocktail mixing method where ingredients are gently combined with ice using a bar spoon to chill and dilute while maintaining clarity.

Also: stirred

Swizzle

A mixing technique using a swizzle stick or bar spoon rotated rapidly between the palms to mix and chill a drink directly in the glass. Traditional to Caribbean cocktails.

Throwing

Pouring a cocktail back and forth between two vessels from a height to aerate and chill without excessive dilution. Traditional for making sangria and used for the Blue Blazer with flames.

Wet Shake

A two-stage shaking technique where ingredients are first shaken without ice to build foam, then ice is added and shaken again to chill and dilute. Standard method for egg white and aquafaba cocktails.

Whip Shake

A short, aggressive shake using only a small amount of crushed or pellet ice — typically three to five small pieces — to aerate a drink and create a frothy, lightly textured result without heavy dilution.