STRAIN: To pour mixed liquid through a strainer to keep back ice, seeds, lemon  skin and the likes.

SPRINKLE: Squeezing of lemon pieces, sliced as thin as possible, without the bitter white  part.

ANGOSTURA: The most well known bitter liquor, being used sprinkled. Contains among others  china rind, bitter orange skin and many spices.

ANISETTE: Fine anise liquor.

BAR SPOON: Long spoon with the capacity of a teaspoon.

CREME DE CASSIS: Blackcurrant liquor from Burgundy.

DRAMBUIE: Scotch Whisky based liquor, flavored with heath honey and herbs.

SCRAPED ICE: Made with a special ice scraper, some kind of knife. You can also put icecubes into a linen towel and shatter them with a hammer.

GRENADINE: Sweet, alcohol free syrup made from pomegranates.

KAHLUA: Strong, sweet mexican coffee liquor.

LIMETTE  (LIME, LIMONELLE): Sour, aromatic, very juicy small fruit from Mexico, comparable to lemons. Also available as concentrate (Lime Cordial) and frozen.

MEASURING  GLASS: The most important one is a standard measuring glass with a scala for  1/8, 1/5, 1/4 etc. as well as for a "normal" cocktail of 5 cl.

MIXING GLASS: Stable glass with high walls for mixing of cocktails which may not be shaken. Should contain 1 l. Stir with bar spoon or stick.

OLD  FASHIONED GLASS: Whisky glass with sloping walls.

ORANGE BITTER: Bitter essence with orange flavor, sprinkles are being used for spicing of drinks.

PUNT E MES: Reddish-brownish, bitter italian aperitif with orange flavor .

SHAKER: The  best are two-part, well shitting ones, with one half of (silver plated) metal,  the other made of glass.

TUMBLER: Whisky glass with straight walls.

ZESTE: Skin of citrus fruits.

SUGAR SYRUP: Cook and stir 1/4 l water with 250 g sugar, cool not longer than 2 minutes on low heat, remove foam, let it cool down and fill it into a bottle. Keep cool.