Rishika Baranwal
Served straight from the bottle without ice or mixers, ideal for enjoying the pure flavor of spirits like whiskey.
Served over ice, commonly used for spirits like bourbon, which slightly dilutes the drink while keeping it cool.
Chilled with ice but strained and served without ice, perfect for martinis and other cold, undiluted drinks.
To mash ingredients like herbs or fruits in a glass to release flavors, used in cocktails like mojitos and old fashioneds.
A strip of citrus peel twisted over a drink to release oils before being dropped in, adding aroma and a touch of bitterness.
Concentrated flavor extracts from herbs and spices, used in small amounts to add complexity to cocktails like Manhattans.