How to shake, stir, and garnish

A drink with juice, egg white, or cream: shake it. Just spirits and liqueur, nothing else: stir it. Shaking gives more texture and a light foam; stirring gives a smoother, silkier result.

Add the ingredients to the shaker, fill it halfway with ice, close it tight, and shake hard for 15 to 20 seconds, more of a sideways motion than up and down. When the shaker feels cold in your hand, it's ready.

With egg white, shake first without ice for about 20 seconds to build the foam. Only then open it, add ice, and shake again.

Add the ingredients to a mixing glass, or the shaker itself unsealed, with plenty of ice. Stir with a bar spoon against the wall of the glass for 20 to 30 seconds. The ice should barely make a sound as it spins once you've got the rhythm right.

Add fruit, herbs, or sugar straight into the glass or shaker and press with the muddler about five times, without overdoing it. Muddling too hard can dull the fruit's flavor or bring out bitterness from the herbs.

For a citrus twist, cut a strip with a peeler, hold it over the drink peel side down, and squeeze to release the oils before dropping it in. Wheels and wedges sit on the rim of the glass. Olives, cherries, or onions go on a pick, to make them easy to fish out later.