Cocktail jargon explained

A classy cocktail is a timeless concoction, so stock up on a few basics and get mixing. Your friends will have as much fun watching you make them as they will drinking them. By Susy Atkins.

• DASH A small amount of liquid – only a few drops – tossed into the mix.
• SPLASH A larger dash! More like a tablespoonful.
• MUDDLE Mushing up ingredients such as fruit, mint or sugar in the bottom of a glass with a pestle or the end of a small rolling pin.
• SHAKE Using a cocktail shaker with ice cubes will mix, chill and dilute the drink. Use a clean, sealable jar if you haven’t got a shaker. Shake for about 10 seconds.
• STRAIN The top of the shaker has a strainer in it so that ice, pith and pips don’t get into the drink. Use a tea strainer if you don’t have a shaker.
• STIR Instead of shaking, you can stir cocktail ingredients in the cocktail shaker or in a jug. Whether to stir or shake is controversial, as James Bond can testify. Stirring is recommended for simple blends such as the classic martini, where a smooth, silky texture is required. Fruity, frivolous drinks are often better shaken for a slightly frothy, aerated effect. But it’s really up to you.
• GLASSES The classic upside-down cone shape is the ‘martini’ glass. Use it for small cocktails and turn to a ‘highball’ – a tall, straight-sided glass – for longer drinks. I use small white wine glasses for cocktails sometimes; again, you can use whatever you like.
• SUGAR SYRUP Also known as simple syrup, this is just a basic sugar solution. You can buy it ready-made, or just shake up equal measures of caster sugar and water until the sugar has mostly dissolved. Leave it to settle for a few minutes, then shake hard again. Stick it in the fridge and use within a month.
• ICE Most recipes call for either ice cubes (often just used in the shaker, then discarded) or chipped/crushed ice (put the cubes in a plastic bag and whack with a rolling pin if you don’t have an ice crusher!). Make ice cubes from bottled water if you can, as tap water can smell and taste of chemicals.
• DECORATION Use your imagination: pick small sprigs of fruit (blackcurrants or redcurrants) or individual berries such as raspberries or blueberries, and try using them frozen. Try flowers – tiny sprigs or individual petals (washed before use). You can also decorate a glass with citrus slices, lemon or lime, or unpeeled white peach slices. Stirring summer cocktails with lemongrass stalks or cinnamon sticks is a lovely idea.