Tequila Mockingbird by Tim Federle Page A

between a rocks and a Collins glass, but taller than the former and shorter and fatter than the latter. If you could only have one book on a desert island, you’d choose wisely; if you could only have one glass, you’d choose this.
    M ASON JAR (1 CUP TO ½ GALLON ): Though generally used for bottling preserves, this also makes a great container for down-home, country drinks.
    M UG (10 TO 12 OUNCES ): The hardworking coffee cup does double duty for hot alcoholic drinks.
    P INT GLASS (16 TO 20 OUNCES ): An all-purpose beer-chugger, this glass tapers at the bottom, and some have a “bulb” near the lip for a better grip.
    R OCKS ( OR LOWBALL OR OLD-FASHIONED ) GLASS (6 TO 10 OUNCES ): A drink poured “on the rocks”—that’s over ice, rookie—is frequently served in one of these short, heavy tumblers.
    S HOT GLASS ( ¾ TO 2 OUNCES ): For slamming back calmly enjoying a variety of aptly named “shots.” The smallest of drinking vessels, these are also handy as measuring devices.
    S OLO CUP (16 OUNCES ): A plastic red cup that is a typical dorm room and party staple. In a pinch, used for basically every drink ever.

EQUIPMENT
    B LENDER : For frosty, feel-good frozen beverages. Make sure yours can handle ice like a champ.
    J UICER : The classy crowd prefers their lemons and limes (and pomegranates, thank you very much) freshly juiced, whether by hand or by machine—but we won’t balk if you go the bottled route. On average, lemons and limes produce about an ounce of juice each.
    M EASURING CUPS AND SPOONS : Duh, right? Dry cups typically range from ¼ cup to 1 cup. For larger liquid measurements, it’s easiest to have a standard 2-cup glass. Measuring spoons go from ¼ teaspoon to 1 tablespoon.
    P ITCHER AND PUNCH BOWL : Best for serving all the nonfiction characters in your life. Half-gallon pitchers always do the trick; same with a gallon punch bowl.
    S HAKER : An essential device that need not intimidate! Our fave is the Cobbler : a three-part metal contraption (counting the capped lid) with the strainer built right in. The other varieties are the Boston (a glass mixing cup and metal container) and French (basically a Cobbler shaker sans strainer). Both require a separate strainer, and that’s valuable time you could be reading—or drinking.
    S TRAINER : Like a sifter for liquids. If you ignored our advice to buy the all-in-one Cobbler shaker, you’ll want to pick up a Hawthorne strainer, which will fit tight into your shaker’s metal mouth. The Hawthorne filters only the liquids (not the ice) into a cocktail.
    J IGGER : For small liquid measurements. A metal hourglass shape, available in a variety of sizes. We prefer the 1-ounce-over-1½-ounce model—but you should up the dosage if you’re trying to get through Anna Karenina . And just drink straight from the bottle if you’re attempting Walden .
    M UDDLER : Grown-up term for fruit masher. Releases oils and flavors in mints and berries.
    V EGETABLE PEELER ( OR CHANNEL KNIFE ): A handy shortcut for creating twists (see: Garnishes, page 8 ), the peeler removes a thin layer of skin from fruit to add flavor and color.

TECHNIQUES
MAKING A DRINK
    F ILLING : In some recipes, you’re asked to “fill” your glass to the top with a final ingredient—typically Champagne, club soda, or cream. The amount of liquid needed depends on how large your glass is: from 2 to 4 ounces for a flute, to anywhere from 4 to 8 ounces for rocks, highball, or Collins glasses.
    F LOATING : To create pretty layers in the drink, “float” one liquid on top of the other. The easiest method is to invert a spoon and slowly pour liquor/liqueur over the back of the head, letting the liquid pool without breaking the cocktail’s surface—sort of like trying not to cry during Of Mice and Men .
    I CING PUNCHES : For parties, blocks of ice are a cinch. Simply fill a clean, empty milk carton with