Cocktails: Measures and other details


Drop: a drop
Dash: 1/4 teaspoon
Ounce: is the standard measure in bartending. If you cannot get a measurer, most pousse café glasses have 2 oz. capacity.
Jigger: 1 1/2 oz.
Bottle: 700 ml. = 23 oz. / 750 ml. = 25 oz. / 1 litre = 34 oz.

The glasses

image of the glasses used in bartending

1. Pousse café glass
2. Old-fashioned glass
3. Highball glass
4. Long drink glass

image of the cups used in bartending

1. Martini glass
2. Champagne glass
3. Sours glass
4. Tulip glass
5. Flute glass


Direct cocktail. You just pour all the ingredients to the glass and garnish.

Stirred or refreshed cocktail. You pour the ingredients into an auxiliary recipient; cool it before serving the final glass.

Shaken cocktail. In theory, it is made in a shaker. In real life, some of them can be direct as well.

Blended cocktail. You make it in a blender. You can also prepare shaken cocktails by blending if you don't have a shaker at home.


The best garnishes for a cocktail are definitely decorative but comestible. Thus, pieces of fruit, stirrers, straws, nutmeg or cinnamon in powder or a crowned cup are the favourite of bartenders. To crown a glass you need to wet its rim with either lemon or orange juice and then turn it upside down over a saucer filled with salt or sugar. Be creative. Have fun with it.

Knowledge + Food and beverages