Preparation Methods

Building means pouring ingredients directly into the serving glass over ice and stirring lightly to combine — no shaker required. The simplest method, used for highballs and straightforward mixed drinks.

Stirring in a mixing glass gently chills and dilutes without aeration, producing a silky, clear drink. It's the preferred technique for spirit-forward cocktails — martinis, Manhattans, Negronis — where texture and clarity matter.

Dry shaking — without ice — emulsifies proteins in egg white or cream before the second shake with ice chills and dilutes. The result is a thick, stable foam that floats on top of the finished drink.

Blending combines ingredients with ice at high speed into a smooth, frozen consistency. The technique for frozen cocktails where a slushy, frosty texture is the goal.

Muddling presses fresh herbs, fruit, or sugar in the bottom of a glass or shaker to release their oils and juices. Done with firm but gentle pressure — over-muddling bitter herbs can turn a drink harsh.

Muddling releases aromatics from fresh ingredients, then shaking with ice integrates everything and chills it, and straining removes solids for a clean pour. Used when fresh herbs or fruit are central to the flavor.

Shaking vigorously with ice chills the drink quickly and introduces air, lightening the texture. Essential for cocktails with citrus, egg white, cream, or syrup that need thorough integration.

Swizzling uses a long barspoon or swizzle stick rotated rapidly between the palms through a drink built over crushed ice. The friction chills and dilutes simultaneously until the outside of the glass frosts over.