We refer to several basic drinking making procedures in our drink recipes, the descriptions of which are below.

• BUILD IN GLASS — The term means to pour the recipe ingredients in the order listed directly into the ice filled service glass.

• BLEND THOROUGHLY — Blended drinks are tall, colorful, loaded with flavor and less potent than their shaken counterparts. Making drinks with a blender affords a wide and diverse range of ingredients.

(a) The desired result of blending is to produce a silky smooth, slushy drink that can be loudly slurped through a straw. To achieve the objective, add a scoop of ice and the recipe ingredients into the blender. There should be about an equal volume of liquid ingredients to the amount of ice used.

(b) After blending for 10-15 seconds, if the drink is too thick to easily pour into a glass, add a shot of the drink mix and blend the contents for another few seconds. That should take care of it. On the other hand, if the resulting drink is thin and too liquid, add more ice to the canister and give the drink another 5-10 second blast.

(c) When preparing milkshake-like drinks made with ice cream, sorbet or sherbet, we recommend blending the concoction without adding ice.

• FLASH BLEND — Occasionally a recipe may call for the ingredients to be flash blended. In this instance, the products are to be poured into an empty blender canister and the machine quickly turned on and off. Remember to put the lid on. The short burst not only integrates the products thoroughly, it also lightens the drink by injecting it with a bazillion tiny air bubbles.

 • MUDDLE AND ADD ICE — There are drink recipes in which the initial step calls for combining a number of ingredients into an empty, 16-ounce mixing glass and then mashing them with a muddler into a curious-looking soup. Afterwards, ice and the remaining ingredients are added, the contents vigorously shaken and then strained into a awaiting cocktail glass.

• SHAKE AND STRAIN — This is a standard drink making technique involving a cocktail shaker or two-part mixing set. The intent of handshaking is to thoroughly mix the ingredients and to develop a frothy head of foam. This technique is used for preparing cocktails to be served straight up (chilled, without ice), as well as those served on the rocks (over ice). In each case, add a scoop of ice and the recipe ingredients into a mixing glass or cocktail shaker. Once the set is secure, shake the contents vigorously for at least a count of ten. Afterwards, strain the icy cold concoction into a chilled cocktail glass and serve immediately.

• SHAKE AND DOUBLE STRAIN — More often than not, muddling ingredients creates a preponderance of pulp and tiny particles swirling about the cocktail. Those are not part of the grand design. They are best removed by pouring the cocktail through a fine mesh tea strainer immediately after hand shaking. The result is a pristine cocktail without a trace of floating debris.