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Bottle:
1 bottle - 750 ml

Cup:
1 cup - 8 oz
1 cup - 240ml

Dash or Splash:
Universal terms for small amounts. There are approximately 36 dashes in one ounce. When a recipe calls for a variable amount of dashes, for example 2-4 dashes grenadine, this indicates that you are seasoning to taste.

A splash is slightly larger than a dash, but considered to be less and 1/2 oz.

Fill:
Usually designated to nonalcoholic mixers, such as juices or sodas. To fill you pour liquid into cocktail glass until it reaches the appropriate watermark.

Float:
Universal term for layering 1/4 oz to 1 oz spirit on top of a prepared beverage. Best method is to pourliquor over the back side of a spoon or along rim of glass.

Layer:
A method for layering drinks into a glass, each drink is poured over a spoon which is in contact with the surface of the drink layer beneath it. Non-alcoholic liquids tend to be heavier and are thus poured in first.

Muddling:
A method for crushing fruit, pushing it down with a twisting motion using a muddler or other blunt tool e.g. the end of a rolling pin.

Ounce or Pony:
1 oz - 1 shot, jigger or pony
1 oz - 30ml
1 oz - 2 tbsp

Part:
Universal term to indicate ingredient amounts, relative to each other based on the size of the glass e.g. 3 parts ingredient A, 2 parts ingredient B.

Spoon:
Referrring to a bar spoon - long with a twisted stem.
1 spoon - large teaspoon
1 spoon - 1/5 shot

Standard Shaker:
The container comprises 3 parts - the 'can' a cone shaped base, a top with built in strainer and the cap.

1) Combine the ingredients with lots of ice in the can.
2) Place the top and cap on firmly.
3) Shake well for about 15 seconds with one hand on the cap pointing away from guests and the other on the can.
4) Remove the cap, use a finger tp hold the top and pour the drink through its strainer.

Stir:
A method for consistent mixing of a recipe's ingredients over ice in a mixing glass. Place the flat end of a spoon down on top of the ice and stir with a motion making your way down the glass.

Sugar Syrup:
Predissovled sugar for the purpose of sweetening a cocktail. Pour 1 cup of hot water into a saucepan and slowly stir in 2 cups of granulated sugar simmering until the sugar is dissolved. Allow to cool and store in an empty bottle (this will last for a few months refrigerated).

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