Best Seller
Paloma
Fruity and refreshing
You will receive
  • 1 btl. Jose Cuervo Tequila (70 cl)
  • 12 btl. J. Gasco Sodarosa Evia (20 cl)
Other ingredients
Lime juice
Ideal for
14 servings
How to make Paloma
Rim an ice-filled glass with salt. Add the Jose Cuervo Tequila (5 cl), and lime juice (1 cl), and top up with pink grapefruit soda. Garnish with a pink grapefruit wedge.
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Boodles & Tonic
Brilliant British Gin
You will receive
  • 1 btl. Boodles Gin (70 cl)
  • 12 btl. J. Gasco Indian Tonic (20 cl)
Ideal for
14 servings
How to make Boodles & Tonic
Put a handful of crushed ice in a glass. Pour the Boodles Gin (5 cl) and tonic water (10 cl) into the glass and mix. Rub pepper mint in your hands to release the scent, add to glass and serve.
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Malfy Rosa & Tonic
Italian original
You will receive
  • 1 btl. Malfy Rosa Gin (70 cl)
  • 12 btl. tonic water (20 cl)
Ideal for
17 servings
How to make Malfy Rosa & Tonic
Pour the Malfy Rosa Gin (4 cl) and tonic water (10 cl) into a highball glass full of ice cubes. Mix gently. Garnish with lemon slice.
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Beefeater & Tonic
The queen's guards' favourite
You will receive
  • 1 btl. Beefeater Gin (70 cl)
  • 12 btl. tonic water (20 cl)
Ideal for
14 servings
How to make Beefeater & Tonic
Pour the Beefeater Gin (5 cl) and tonic water (15 cl) in a highball glass with ice cubes and mix well. Garnish with lemon slice.
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Select Spritz
The one and only from Venice
You will receive
  • 1 btl. Select (70 cl)
  • 1 btl. Prosecco (75 cl)
Other ingredients
Soda
Ideal for
10 servings
How to make Select Spritz
Pour the prosecco (7,5 cl) into a wine glass. Add the Select (5 cl) and top up with soda (2,5 cl). Garnish with a big green olive.
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Lillet Vive
Perfect for the summer
You will receive
  • 1 btl. Lillet Blanc (70 cl)
  • 12 btl. tonic water (20 cl)
Ideal for
15 servings
How to make Lillet Vive
Pour the Lillet Blanc (5 cl) and tonic water (10 cl) into a glass of wine filled with ice cubes, and then mix with a bar spoon. Add a slice of cucumber, some blueberries, and garnish with strawberries and fresh mint.
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Monte Mule
Ginger meets Real Taste
You will receive
  • 1 btl. Amaro Montenegro (70 cl)
  • 16 btl. J. Gasco Ginger Beer (20 cl)
Ideal for
17 servings
How to make Monte Mule
Pour the Amaro Montenegro (4 cl), ginger beer (6 cl), lime juice (2 cl) into a glass full of ice and slowly mix. Serve in a cocktail glass and garnish with lime wedge.
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Absolut Mule
A real trend
You will receive
  • 1 btl. Vodka Absolut (70 cl)
  • 16 btl. ginger beer (20 cl)
Other ingredients
Lime juice
Ideal for
15 servings
How to make Absolut Mule
Fill a mule mug with ice cubes. Add the Vodka Absolut (4,5 cl) and lime juice (0,5 cl). Top up with ginger beer (12 cl). Garnish with lime.
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Aperitif
Martini
A real classic cocktail
You will receive
  • 1 btl. gin (70 cl)
  • 1 btl. vermouth dry (100 cl)
Ideal for
11 servings
How to make Martini
Pour the gin (6 cl) and vermouth (1 cl) in a mixing glass with ice. Mix well. Filter the ice in a small cocktail cup. Garnish with an olive.
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Margarita
Mexican taste
You will receive
  • 1 btl. tequila (70 cl)
  • 1 btl. triple sec (70 cl)
Other ingredients
Salt and lemon juice
Ideal for
20 servings
How to make Margarita
Shake the tequila (3,5 cl), triple sec (2 cl) and lemon juice (1,5 cl) with ice. Filter the ice into a cocktail glass with salted rim.
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Daiquiri
Hemingway's favourite Caribbean cocktail
You will receive
  • 1 btl. rum
  • 1 btl. sugar cane syrup (70 cl)
Other ingredients
Lemon juice
Ideal for
15 servings
How to make Daiquiri
Shake the white rum (4,5 cl), sugar cane syrup (1,5 cl) and lemon juice (2,5 cl) with ice. Filter in a small cocktail glass.
Bacardi
Daiquiri with a touch of grenadine
You will receive
  • 1 btl. rum (70 cl)
  • 1 btl. grenadine syrup (70 cl)
Other ingredients
Lemon juice
Ideal for
15 servings
How to make Bacardi
Shake the white rum (4,5 cl), grenadine syrup (1 cl) and lemon juice (2 cl). Filter in a small iced cocktail cup.
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Kir
French aperitif
You will receive
  • 5 btl. white wine (75 cl)
  • 1 btl. crème de cassis (70 cl)
Ideal for
40 servings
How to make Kir
Pour the crème de cassis into a flute glass and top up with white wine (9 cl).
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Boulevardier
Negroni's cousin
You will receive
  • 1 btl. bourbon whisky (70 cl)
  • 1 btl. red vermouth (100 cl)
  • 1 btl. Campari (100 cl)
Ideal for
23 servings
How to make Boulevardier
Pour the same amount of Campari, bourbon and vermouth (3 cl) in an Old-Fashioned glass full of ice. Mix gently. Garnish with orange slice.
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Negroni
The most loved Italian cocktail
You will receive
  • 1 btl. Campari (100 cl)
  • 1 btl. gin (70 cl)
  • 1 btl. vermouth (100 cl)
Ideal for
23 servings
How to make Negroni
Pour the same amount of Campari, gin and vermouth (3 cl) into an Old-Fashioned glass full of ice. Mix gently. Garnish with orange slice.
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Rubino Negroni
Vermouth Nebbiolo Negroni
You will receive
  • 1 btl. Martini Rubino Special Reserve (75 cl)
  • 1 btl. Martini Bitter (70 cl)
  • 1 btl. Bombay Sapphire gin (4 cl)
Ideal for
18 servings
How to make Rubino Negroni
Fill an Old- Fashioned glass with ice, pour the Gin Bombay, Martini Rubino Special Reserve and Martini bitter in the same amount (3 cl), mix and add orange slice.
Americano
A great Italian classic
You will receive
  • 1 btl. Campari (100 cl)
  • 1 btl. red vermouth (100 cl)
Other ingredients
Soda
Ideal for
33 servings
How to make the American
Mix the Campari (3 cl) and vermouth (3 cl) in a glass with ice. Add a splash of soda (2 cl) and garnish with lemon peel.
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Aperol Spritz
The king of aperitifs
You will receive
  • 1 btl. Aperol (100 cl)
  • 2 btl. Prosecco (75 cl)
Other ingredients
Soda
Ideal for
25 servings
How to make Aperol Spritz
Pour the Prosecco (6 cl), Aperol (4 cl) and soda (2 cl) into a wine glass with ice. Garnish with orange slice.
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St. Germain Spritz
The refined cocktail with Prosecco
You will receive
  • 1 btl. St. Germain (70 cl)
  • 2 btl. Prosecco (75 cl)
Ideal for
18 servings
How to make St. Germain Spritz
Fill glass with ice, pour the St. Germain (4 cl), add prosecco (4 cl) and a splash of soda (4 cl).
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Le Grand Fizz
Summer cocktail
You will receive
  • 1 btl. Grey Goose Vodka (70 cl)
  • 1 btl. St. Germain (70 cl)
Other ingredients
Soda, juice of 2 lime wedges, 3 lime wedges
Ideal for
20 servings
How to make Grand Fizz
Fill a balloon glass with ice, add the Grey Goose Vodka (3,5 cl), St. Germain (1 cl), cold soda (6 cl) and the juice of 2 lime wedges. Garnish with 3 lime wedges.
Hugo
Summer cocktail from South Tyrol
You will receive
  • 7 btl. Prosecco (75 cl)
  • 1 btl. Elderflower liqueur (70 cl)
Other ingredients
Soda, fresh mint leaf, lime slice
Ideal for
20 servings
How to make Hugo
Fill a cocktail glass with Prosecco (15 cl), add some fresh mint leaves, a lime slice, a drop of elderflower liqueur (2 cl) and a splash of soda (2 cl).
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Long drinks
Caipirinha
Brazil's national cocktail
You will receive
  • 1 btl. Cachaça (70 cl)
Other ingredients
Lime juice and sugar
Ideal for
14 servings
How to make Caipirinha
Pour the juice of half a lemon and 2 teaspoons of sugar in an Old-Fashioned glass. Fill with ice and caçhaca (5 cl).
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Moscow Mule
Cocktail of the moment
You will receive
  • 1 btl. vodka (70 cl)
  • 16 small bottles ginger beer (20 cl)
Lime juice
Other ingredients
Ideal for
15 servings
How to make Moscow Mule
Pour the vodka (4,5 cl) and ginger beer (12 cl) into a copper or an Old-Fashioned glass. Add lime juice (2 cl) and gently mix. Garnish with lemon wedge.
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Gin & Tonic
The great English classic
You will receive
  • 1 btl. gin (70 cl)
  • 12 small btl. tonic water (20 cl)
Ideal for
17 servings
How to make Gin & Tonic
Pour the gin (4 cl) and tonic water (10 cl) in a highball glass full of ice cubes. Mix well. Garnish with lemon slice.
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Sapphire & Tonic
The quintessence of Gin Tonic
You will receive
  • 1 btl. Bombay Sapphire Gin (70 cl)
  • 12 small bottles tonic water (20 cl)
Ideal for
18 servings
How to make Sapphire & Tonic
Fill balloon glass with ice, pour the Bombay (4 cl), add tonic water until the glass is full, mix with a lime wedge.
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Mai Tai
Delicious hawaiian taste
You will receive
  • 1 btl. white rum (70 cl)
  • 1 btl. dark rum (70 cl)
  • 1 btl. curaçao (70 cl)
  • 1 btl. barley water (70 cl)
Other ingredients
Lime juice
Ideal for
17 servings
How to make Mai Tai
Shake the white rum (4 cl), dark rum (2 cl), curaçao (1,5 cl), barley water and lime juice (1 cl) with some ice. Serve in a highball glass. Garnish with pineapple slice, mint leaves and lime peel.
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Mint Julep
American mojito
You will receive
  • 1 btl. bourbon whisky (70 cl)
Other ingredients
Mint, water and sugar
Ideal for
11 servings
How to make Mint Julep
Crush mint leaves with a teaspoon of sugar and two teaspoons of water in a highball glass. Fill with ice, bourbon (6 cl) and mix. Garnish with mint.
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Sea Breeze
Refreshing like ocean breeze
You will receive
  • 1 btl. vodka (70 cl)
  • 1 btl. cranberry syrup (70 cl)
Other ingredients
Grapefruit juice
Ideal for
17 servings
How to make Sea Breeze
Shake the vodka (4 cl), grapefruit juice (8 cl) and cranberry syrup (2,5 cl) with ice. Serve in a highball glass with lime wedge.
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Perfect Storm
The new trendy cocktail
You will receive
  • 1 btl. dark rum (70 cl)
  • 12 small bottles ginger beer (20 cl)
Ideal for
12 servings
How to make Perfect Storm
Pour the dark rum (6 cl) and ginger beer (10 cl) into a highball glass full of ice. Garnish with lemon wedge.
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Cuba Libre
Cuban rum meets the US
You will receive
  • 1 btl. white rum (70 cl)
Other ingredients
Cola and lime juice
Ideal for
14 servings
How to make Cuba Libre
Pour the cola (12 cl), white rum (5 cl) and lime juice (1 cl) in a highball glass full of ice. Garnish with lime slice.
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Sex on the Beach
The sexiest cocktail
You will receive
  • 1 btl. vodka (70 cl)
  • 1 btl. peach liqueur (70 cl)
  • 1 btl. cranberry syrup (70 cl)
Other ingredients
Orange juice
Ideal for
15 servings
How to make Sex on the Beach
Pour the vodka (4cl), peach liqueur (2 cl), cranberry syrup (4 cl) and orange juice (4 cl) into a highball glass full of ice. Garnish with orange slice.
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Mojito
Cuba national cocktail
You will receive
  • 1 btl. white rum (70 cl)
Other ingredients
Soda, cane sugar and lime
Ideal for
17 servings
How to make Mojito
Crush mint leaves with two teaspoons of sugar lime juice (3 cl). Add a splash of soda, rum (4 cl) and crushed ice. Decorate with mint leaves and lime. Serve with straw.
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Long Island Ice Tea
The strongest of Long Drinks
You will receive
  • 1 btl. vodka (70 cl)
  • 1 btl. tequila (70 cl)
  • 1 btl. white rum (70 cl)
  • 1 btl. gin (70 cl)
  • 1 btl. triple sec (70 cl)
Other ingredients
Cola and lemon juice
Ideal for
47 servings
How to make Long Island Iced Tea
Pour the vodka (1,5 cl), tequila (1,5 cl), white rum (1,5 cl), gin (1,5 cl), triple sec (1,5 cl), sugar syrup (3 cl), lemon juice (2,5 cl) and a splash of cola into a highball glass. Serve with a straw and lemon slice.
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All day
Cosmopolitan
A contemporary classic
You will receive
  • 1 btl. vodka lemon (70 cl)
  • 1 btl. triple sec (70 cl)
  • 1 btl. cranberry syrup (70 cl)
Ideal for
17 servings
How to make Cosmopolitan
Shake the vodka (4 cl), triple sec (1,5 cl), red cranberry syrup (3 cl) and lime juice (1,5 cl) with ice. Filter the ice and serve in a small cocktail cup. Garnish with lime slice.
White lady
Fresh and citrus
You will receive
  • 1 btl. gin (70 cl)
  • 1 btl. triple sec (70 cl)
Other ingredients
Lemon juice
Ideal for
17 servings
How to make White Lady
Shake the gin (4 cl), triple sec (3 cl) and lemon juice (2 cl) with the ice. Filter the ice and serve in a small cocktail cup. Garnish with lime slice.
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Aviation
Top Gun's cocktail
You will receive
  • 1 btl. gin (70 cl)
  • 1 btl. maraschino (70 cl)
Other ingredients
Lemon juice
Ideal for
17 servings
How to make Aviation
Shake the gin (4 cl), maraschino (1,5 cl) and lemon juice (1,5 cl) with ice. Filter the ice and serve in a small cocktail glass. Garnish with lime slice.
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Between the Sheets
Sexy and inebriating
You will receive
  • 1 btl. cognac (70 cl)
  • 1 btl. white rum (70 cl)
  • 1 btl. triple sec (70 cl)
Other ingredients
Lemon juice
Ideal for
23 servings
How to make Between the Sheets
Shake the cognac (3 cl), rum (3 cl), triple sec (3 cl) and lemon juice (2 cl) with ice. Filter the ice and serve in a small cocktail glass.
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French 75
Champagne with a "Sour" touch
You will receive
  • 1 btl. Champagne (75 cl)
  • 1 btl. gin (70 cl)
  • 1 btl. sugar syrup (70 cl)
Ideal for
12 servings
How to make French 75
Shake the gin (3 cl), lemon juice (1,5 cl) and two teaspoons of sugar with ice. Filter the ice. Add the Champagne (6 cl). Mix gently.
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Angel Face
Perfect with dessert
You will receive
  • 1 btl. apricot brandy (70 cl)
  • 1 btl. calvados (70 cl)
  • 1 btl. gin (70 cl)
Ideal for
23 servings
How to make Angel Face
Shake the gin (3 cl), calvados (3 cl) and apricot brandy (3 cl) with ice. Filter the ice and serve in a small cocktail glass.
After Dinner
Rusty Nail
Frank Sinatra's favourite
You will receive
  • 1 btl. Scotch whisky (70 cl)
  • 1 btl. Drambuie (70 cl)
Ideal for
15 servings
How to make Rusty Nail
Pour Scotch whisky (4,5 cl) and Drambuie (2,5 cl) into an Old-Fashioned glass with ice. Mix gently. Garnish with lemon peel.
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Black Russian
The most classic after-dinner
You will receive
  • 1 btl. vodka (70 cl)
  • 1 btl. coffee liqueur (70 cl)
Ideal for
14 servings
How to make Black Russian
Pour the vodka (5 cl) and coffee liqueur(2 cl) in an Old-Fashioned glass with ice cubes. Mix gently.
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B52
The king of flaming cocktails
You will receive
  • 1 btl. coffee liqueur (70 cl)
  • 1 btl. whisky cream (70 cl)
  • 1 btl. Grand Marnier (70 cl)
Ideal for
35 servings
How to make B52
Pour the first coffee liqueur layer into the glass, to then add whisky cream (2 cl) and Grand Marnier (2 cl) on top. Set fire to last layer. Serve with a straw on the side.

Cocktail classification

The word cocktail generally refers to a drink obtained from mixing three ingredients, one of which contains alcohol.

A first classification can be made based on quantity and serving glass: shots or shooters in a shot glass (3 - 6 cl), best known in Italy as cicchetti; short drinks in a small cocktail glass (9 - 30 cl) or Martini glass; medium drinks in short tumbler glasses (18 - 30 cl) like the Old Fashioned; long drinks in high tumbler glasses (25 - 40 cl).

Cocktails are also different in their composition. The first cocktails, today known as Ancestrals, appeared at the beginning of the XIX century. These drinks consisted of a base spirit sweetened with sugar, or with some sweet liqueurs such as maraschino and curaçao, bitter and water or ice. Examples from this category are the Old Fashioned and Sazerac.

Towards the end of the XIX century, vermouth and other fortified wines were added to the Ancestrals to soften the alcoholic component and give a more refined taste and flavours. These cocktails are currently known as Spirit-Forward or French-Italian Drinks. Ingredients are always mixed and never shaken. White and dry French vermouths are generally mixed with gin and vodka; whereas red and sweet Italian vermouths match well with aged spirits, such as whisky and rum. They can be served smooth or with ice. Fruit is only used as syrup or garnish: lemon slice, orange or spirited cherry. This category includes Martini, Negroni, the American and Manhattan.

A cocktail with only an alcoholic base and a filler is also called Highball. One of the most common fillers is soda, so much so that the Whisky & Soda was probably one of the first Highballs, while Gin Tonic and Cuba Libre are among the most famous. Highballs including ginger ale, ginger beer and lemon juice or lime are called Bucks. The most famous is the Moscow Mule, previously known as Vodka Buck. Another Highball sub-category includes cocktails made with vodka and cranberry juice, which are named after Cape Codder, the US region that is best known for growing the fruit. Also the Sea Breeze, Madras, Sex on the Beach and Cosmopolitan belong to this group. Even Exotic, Tropical or Tiki cocktails can be Highballs. They indeed evoke exotic atmospheres (Caribbean, Hawaiian, Polynesian etc.) and their main characteristic is the presence of syrup or fruit juice. Even the Bloodies, whose filler is tomato juice, fall into this category. Bloody Mary is the most famous one.

Sours are made with an alcoholic base, lime juice or lemon and a third sweetener, like sugar, granadine, triple sec or pineapple juice, to balance acidity level. Daiquiri, Caipirinha, Sidecar and Margarita are classic examples of Sours. This category can include Fizzes and Collins, both with soda as a filler. The difference between the two is that Collins are served with ice in the homonymous glass and are mixed, whereas Fizzes are shaken. The John Collins and Gin Fizz are made using the same ingredients but the making is different.

According to Gary Reagan's (The Joy of Mixology) definition, when a cocktail contains a spirit and a liqueur, it is a Duo, while a Trio has one more ingredient like sugar, honey, milk, cream or aromatic herbs. Some of the most famous Duo's are the Black Russian, Godfather and Rusty Nail, whereas the Alexander is the most famous Trio. In this category, we can also find the so-called Dark Drinks, whose main ingredient is coffee, and the Gangsters, whose base can be whisky, amaretto or cognac.

Juleps and Crushed form another category, whose main ingredient are mint leaves, often crushed in the glass with sugar and lime. Mojito, with a white rum base, and Mint Julep, made with barboun, are part of this group.

ByHard Drinks we mean those cocktails with a high alcoholic content, such as the Long Island Iced Tea, which started a sub-category of Iced Tea's, where the various ingredients are replaced with other spirits, liqueurs or fillers. Among Hard Drinks there are also the Pousse-cafés or Layered Drinks, in which the different consistency of various liqueurs is used to create a multi-layered drink with two to seven layers. B52 is the most classic example, with three layers of coffee liqueur, whisky cream and Grand Marnier.

Champagne Cocktails are made with Champagne or sparkling wine, such as the French 75, Mimosa, Bellini, Kir Royale.

The Flip and Nog are made with egg, which is shaken with other ingredients. While the egg white can be found in other Fizzes too, in this case the egg yolk is used too. The only cocktail from this category recognized by IBA (International Bartenders Association) is the Porto Flip, although the most popular is certainly the Eggnog, with milk, egg, nutmeg, typical for the Christmas period in the UK.

And then there are the Punches. This term refers to alcoholic and non-alcoholic drinks, served both hot and cold and with fruit or fruit juice. What also makes Punches special is that they are served in a big bowl (punch bowl), which makes them ideal for parties. Originally from India, it seems the name derives from the Sanskrit word pañca, which means five, like the number of ingredients used to make them: alcohol, sugar, lemon, tea and spices.

Mixing techniques

Every cocktail has a specific mixing technique for blending ingredients based on its composition.

Shaking is about vigorously agitating ingredients for 10-20 seconds in an ice-filled shaker. This method is used when cocktail is made with ingredients with different consistencies, which need to be blended thoroughly, as it is the case with fruit juices, syrups, liqueurs, milk, egg. The mix can then be served straight up, which means in a glass with no ice, or on the rocks, in a short tumbler glass with some more ice. After shaking, straining may come, which consists of filtering the ice and other remains: in this case we have shake and strain; if the cocktail is served with shaken ice instead, we talk about shake and pour.

The process of pouring ingredients into the glass and mix them with a stirrer or bar spoon is called stirring. Less vigorous than shaking, stirring is used when the cocktail is made with ingredients that need to be blended and diluted with a bit of ice.

If the ingredients are poured one over the other in the glass, we call it building. This technique is used for Layered Drinks, where ingredients need to be layered. This method allows for the making of flaming cocktails, in which the last layer, made out of strong alcoholic spirits, is set on fire.

Muddling is about crushing ingredients like mint leaves, lime and sugar in a mortar so they release their aroma. This method is used for Juleps and crushed cocktails.

The last mixing technique is blending, used for frozen cocktails, which is about blending ingredients in a blender until you get a soft granita.

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