Cocktail Glossar2021-06-29T12:33:17+02:00

Cocktail Glossar

Bar spoon2021-06-29T12:22:40+02:00

You need a bar spoon to stir drinks. It also serves as a unit of measurement at the bar. One bar spoon unit (BL) corresponds to approx. 5ml. The other side of the bar spoon is a tamper or a small plate, depending on the model. This makes it easy to mash or crush smaller ingredients.


Centilitre (or “cl” for short) is a measure of quantity commonly used in the bar scene. 1cl corresponds to 10ml.


The word dash is an indication of quantity and stands for a splash or a drop. It is usually used in connection with cocktail bitters. As a rule, a dash corresponds to about 0.08 to 0.1 cl. At the bar, people work with so-called dash bottles. As an experienced bartender, you know what the quantity is in your own bar. The rule at home is: less is more – you can always top up a little later.

Dry Shake2021-06-29T12:25:55+02:00

Dry shaking means shaking in a shaker without ice. As ice cubes in the shaker make it difficult for foam to form, a dry shake is mainly used for drinks containing protein.


A jigger is a small measuring cup that is used when mixing cocktails. It makes it easier to measure out the drink ingredients. Usually, a European jigger has a double bar measure consisting of a combination of 2-3cl and 4-5cl.

A little tip for at home:
Instead of a professional jigger, you can also use an egg cup. These often also have a measurement of 5cl.

Mixing glass2021-06-29T12:28:28+02:00

A mixing glass is used in cocktail making to mix and cool liquids. The mixing glass is used instead of a shaker when ingredients can be easily combined. Cocktails that consist only of spirits, for example, are stirred. For cocktails with clear ingredients, such as a martini cocktail, you prevent the drink from becoming cloudy by stirring it instead of shaking it. Shaking the drink in a shaker can produce quite a lot of meltwater. This is why drinks such as Old Fashioned, Manhattans, and Martinis are always prepared in a mixing glass.

Strainer/ Fine Strainer2021-06-29T12:30:38+02:00

The strainer is one of the most important bar tools – suitable for the home bar as well as for the bar itself. The strainer is used to retain pieces of fruit, spices, or herbs and ice remaining in the shaker. Additionally using a fine strainer (small kitchen strainer, tea strainer) can retain even the smallest particles. Straining a drink twice is called double straining or finestrain.

Straining/ double straining2021-06-29T12:19:54+02:00

Straining is the process of simply sieving the cocktail out of the cocktail shaker or mixing glass. This retains the larger pieces of ice and prevents them from entering the glass. A so-called strainer is used for this.

Double straining is the simple straining by means of a strainer, in which a fine strainer is additionally used. This retains even the smallest pieces of ice and prevents them from entering the glass.

Zest/ Spray with zest2021-06-29T12:32:09+02:00

Zests are thin strips of citrus fruit peel that are peeled off with the help of a peeler. It is important to use only the upper peel, which is free of bitter substances, and not the white lower peel. Make sure that the fruit is untreated and washed thoroughly. The zests are used to flavour the surface of the drink and give it the final touch. The term “twists” refers to a twisted peel.

Drinks are spritzed with zest by placing the zest on the side, slightly above the drink, and squeezing the zest between the fingers – this allows the essential oils in the peel of the citrus fruit to escape.


Go to Top