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The word "cocktail" is made up of the words "cock" and "tail" and originates from the practice of cockfighting, which was quite common in America in the past. A glass was often raised in honour of the winner at the end of a fight.

Shaking:
To shake in a closed vessel (shaker). Liquids are shaken together until the outside of the shaker is really cold.

Stirring:
Stirring is carried out to mix the various ingredients with each other. However, no bubbles or clouding are formed (as is the case with shaking).

Blending:
This is basically shaking but in an electric blender. Liquids are blended along with eggs, purees, cream and coconut cream. The blending of the ingredients last about 5-10 seconds. The cocktail's consistency is very creamy.

Drinks containing fruit juices are, as a rule, shaken in a shaker (with the exception of tomato juice, for reasons of appearance). Fizzy ingredients such as bubbly mineral water, soda water and lemonade are not shaken along with the other ingredients: they are poured into the glass once the drink has been filtered.

Cocktails comprising only vermouth, spirits, liqueurs etc. and which are to remain clear when they are finished, are stirred.

1-2 ice cubes (depending on the volume and the size of the shaker) are added to the bottom part of the shaker, then the ingredients in the following order: juices, syrups etc. then alcohol. The order has the simple advantage that it can save money: if the ingredients have been mixed up or incorrectly measured, you can start the cocktail again from scratch without having wasted any expensive spirits.

When shaking, ensure that you hold the shaker straight / horizontally over your shoulder and shake vigorously backwards and forwards, parallel to your head. The entire process should take just under 10 seconds. The water which is inevitably produced during shaking doesn't affect the majority of cocktails, but flips and creamy drinks should be shaken for less time so that they are not watered down too much.

The filtering mentioned in many of the recipes simply means pouring out the cocktail into a glass - the best way to do this is to use a bar filter. Ice left-overs are restrained in the shaker.

When squeezing lemons or limes, it is recommended that you wash them under hot water first and roll them about in your hands as you would with a ball. This gives a higher juice yield.

A rim of salt, such as for a margerita, is achieved by rubbing a slice of lemon around the rim and then turning the glass on plate of salt. 

But... for the really thirsty.... an overview of all drink.

4 cl Jägermeister, Jäger on the rocks... Any time, any place. Pure. Ice cold. 

 Taken from: A tip from Jägermeister