What else goes in the glass

Citrus squeezed on the spot has a bright acidity that bottled juice loses, and in a sour that's the easiest difference to taste. A juicer earns its place.

Pineapple is the exception: canned is easier and, more to the point, always lands in the same spot, which fresh fruit can't promise.

Soda water, sparkling wine, and ginger beer go in last, never in the shaker. Shake everything else, strain it into the glass, top with the fizzy part, and give it one short stir with the bar spoon, just to bring it together.

Shaken along with the rest, the bubbles are gone and the drink lands flat, and the pressure can pop the shaker open in your hand.

The cubes from a standard tray at home, about 1 inch, are right for shaking and for drinks served over ice.

The big cube, about 2 inches, is for spirit-only drinks like an Old Fashioned: it melts slowly and holds the dilution back while you drink at your own pace.

Crushed ice belongs to tropical drinks and to the julep, which want volume and want to get cold fast.

And the ice you shook with stays in the shaker: fresh ice always goes in the glass. The shaken ice already melted a little and gave that water to the drink.

A citrus twist is the most common garnish, and how to twist and express it lives in the How to shake, stir, and garnish guide.

A cocktail cherry is the dark kind, cured in liqueur, like Luxardo. It's a different thing from the bright red sundae cherry, which is sweet and carries no flavor into the drink.