Shake without ice.

Shake with ice.

When you pour liquid and ice from one side of your shaker to the other or from one glass into another.

When you combine all ingredients in a mixing glass, top with ice, and stir with a bar spoon.

Muddling is a technique that basically just means “mashing” up fruits, vegetables, or herbs to release their flavor. The best way to muddle is to use something with a flat surface area (like the back of a spoon or an ice cream scooper), press down, and turn.

Expression is a term the refers to releasing the oils from citrus and herbs. This is a super-easy way of adding flavor without adding liquid or muddling!

To release the oils from herbs (like mint) lay the fresh mint leaves flat on your palm and smack your hands together, this wakes it up and intensifies the aroma.

To release the oils from citrus (typically lemon, orange, and grapefruit but not usually lime), use a potato peeler to peel off a section of the rind. Try to avoid getting the pith (or the white part) because it’s very bitter! Then with the outer part of the rind facing towards the drink, squeeze it in half lengthwise. You should be able to see the oils shoot out over the top of your drink! Doing this will completely change the flavor of your drink, just by adding the scent of citrus to the top of your cocktail.

Neat is a way of serving a drink, room temperature without ice.

A cocktail served up or “straight up” is a cold or chilled cocktail served without ice.

A cocktail served “on the rocks” is a cocktail served with ice.

This could refer to a couple of different types of ice, either a large ice cube or sphere (typically used for whiskey drinks that you want to water down (also known as dilution), crushed or pebble ice (used for tiki drinks, margaritas, or drinks with a high alcohol content that you want to dilute), or just regular ice for high ball drinks (like a gin and tonic).