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Plus: F&W’s Ultimate Cocktail Guide

Bartenders often coat only half of the rim of a glass so there’s a choice of sides to sip from.

1. Spread a few tablespoonfuls of salt (preferably kosher), sugar or other powdered or very finely crushed ingredient on a small plate.

2. Moisten the outer rim of the glass with a citrus-fruit wedge, water or a syrup or colorful liquid like pomegranate juice. Then roll the outer rim of the glass on the plate until lightly coated.

3. Hold the glass upside down and tap to release any excess.

A twist adds concentrated citrus flavor from the peel’s essential oils.

1. Use a sharp paring knife or vegetable peeler to cut a thin, oval, quarter-size disk of the peel, avoiding the pith (the white spongy part).

2. Gently grasp the outer edges skin side down between the thumb and two fingers and pinch the twist over the top of the drink.

3. Rub the peel around the rim of the glass, then drop it into the drink.

Flaming a lemon or orange twist caramelizes the zest’s essential oils.

1. Cut a thin, oval, quarter-size piece of peel with a bit of the pith intact.

2. Gently grasp the outer edges skin side down between the thumb and two fingers and hold the twist about 4 inches over the cocktail.

3. Hold a lit match over the drink an inch away from the twist—don’t let the flame touch the peel—then pinch the edges of the twist sharply so that the citrus oil falls through the flame and into the drink.

Cocktails made with eggs should be shaken well to emulsify them. Double shaking ensures the drink won’t be overdiluted.

1. Add all ingredients—except ice or carbonated beverages—to the shaker and shake for 10 seconds (this is known as “dry shaking”).

2. Add the ice to the shaker, then shake the drink again.

Drinks made with muddled fruit and herbs are sometimes double strained to remove tiny particles, so the cocktail is pristine and clear.

1. Place a very fine tea strainer over the serving glass.

2. Make the drink in a shaker, then set a Hawthorne strainer over the shaker and pour the drink through both strainers into the glass.

Perfect Ice Cubes

Using the correct ice is key to a great drink. For most drinks, the bigger the pieces, the better. Large chunks of ice melt more slowly, and dilute drinks less. Detail-obsessed bars such as Little Branch in New York City cut their ice from large blocks. The exception to the big-ice rule: the crushed ice in juleps and swizzled drinks. Besides melting quickly, which dilutes potent drinks and makes them less overpowering, crushed ice also adds an appealing frost to glasses.

Pour water into a large, shallow plastic container and freeze. To unmold, warm the bottom of the container in hot water.

Cover cubes in a clean kitchen towel and pound with a hammer or rolling pin.

Fill ice trays with hot filtered water.

Use Tovolo’s flexible silicone Perfect Cube ice trays (surlatable.com).