Blender. Automatic shaker used to prepare thick shakes and frozen cocktails. To prepare one cocktail takes about 8 icecubes, or 160 grams. Ice should make up about 1/3 of the volume of the finished cocktail. Put all the necessary ingredients in the blender, add ice and blend, then pour the prepared mixture into a glass.

Citrus knife. Knife used to separate the peel of citrus fruit from the pulp.

Citrus press. Looks like a nutcracker, a special press for easily squeezing the required amount of lime, lemon or other citrus juice into a glass or shaker.

Cocktail glass. Also known as martini glass or champagne coupe. Can be either triangular or rounded. Typically, the glass is first cooled, then the contents of the shaker are poured in through a strainer. The long stem keeps the glass and the cocktail cool. Standard volume is 90 to 150 ml.

Cocktail spoon. Many cocktails are not whipped or whisked, but stirred. For stirring use a cocktail spoon, which provides easy access to any part of a vessel filled with ice and ingredients. The spoon is also useful for pouring in and arranging layers in layered cocktails.

Cocktail stick. Small sharp stick for decorating cocktails with olives, berries, fruits and so on.

Cocktail strainer. Used in conjunction with the shaker. Thanks to the strainer, when pouring the contents of the shaker into the glass, we can avoid getting unexpected ingredients into the finished drink.

Cream siphon. Made of thick glass or iron. Wider spout, better suited for heavy cream, distinguishes it from a water siphon. Standard volume 1 to 2 liters.

Cup. Small vessel with a handle, designed for drinking hot beverages. Usually made of glass, porcelain or earthenware. Standard volume 200 ml.

Flute. A sophisticated glass for cocktails based on sparkling wine. The long stem keeps the glass cold and stops the cocktail warming up. Standard volume is 150 ml.

Highball glass. The most common glass, also known as a Collins. Typically, the glass is filled with ice first then, using the strainer, the ready contents are poured out of the shaker or mixing glass into the highball glass. Standard volume is 200 to 400 ml.

Irish coffee glass. Used for serving warming cocktails such as Irish coffee, grog or mulled wine. Standard volume is 200 to 250 ml. The neat handle stops hands getting burned on the hot glass.

Milk jug. Large vessel with a handle and spout. Typically used for long or soft drinks. Can be made of plastic, glass, porcelain or metal. Standard volume is 500 to 3,000 ml.

Mixing glass. Glass part of Boston shaker, used for cooling and mixing the ingredients. First it is filled with ice cubes and the ingredients poured in. Then the ingredients are carefully mixed with a cocktail spoon and the contents poured through a strainer into a glass.

Muddler. Like a pestle, looking like a small baseball bat. Used to crush the ingredients in a shaker, mixing glass or in a glass.

Pitcher. Small stainless steel jug, used for frothing milk, whipping cream and preparing warming cocktails

Rocks glass. Also known as old-fashioned, lowball glass or tumbler. Typically, the glass is filled with ice and the ingredients poured straight over the ice. Rocks glasses are also used for drinking spirits in their pure form with ice. Standard volume is 200 ml.

Set. When you want to carry everything away all at once, you need a glass set, a small tray which, when filled with crushed ice, is able to accommodate a number of different cocktails and keep them chilled.

Shaker. The main piece of equipment used for the mixing and cooling of many cocktails. There are European shakers, with a built-in strainer, or Boston shakers. The shaker is normally filled with ice and ingredients. The contents are then shaken until the metal part becomes cool. Then the contents of the shaker are poured through a strainer into a glass.

Shot glass. Used for serving shots and layered cocktails. Cocktails in shot glasses are meant to be drunk quickly, in one gulp. The ideal option for busy and lively parties. Standard volume 40 to 60 ml.

Sling glass. More glamorous version of the Highball glass. Standard size 200 to 250 ml.

Sundae dish. Small metal or glass bowl, usually fluted and stemmed, for serving desserts and unusual cocktails.

Tea strainer. Used in conjunction with a shaker and cocktail strainer for filtering the cocktail twice from the shaker into the glass to remove the smallest particles and stop foreign bodies getting into the finished cocktail.

Whisk. Tool for whipping, made out of wire on a wooden, metal or plastic handle. Making vigorous movements with the hands can whip up not just cream, but unusual foams to decorate cocktails.

Wine glass. A misleading name, since it is used not only for wine. Perfect for cold drinks and some cocktails with sparkling wine. The standard volume of the glass most suitable for cocktails is 200 to 300 ml.