Glossary of Barspeak:
You essentially pour the contents of the shaker using a cocktail strainer -- either Hawthorne or julep -- into a glass, leaving the remaining ice behind.
Same thing as above, however the contents are also poured through a mesh tea strainer to remove any ice chips or citrus pulp. This is typically only needed when a drink is shaken.
Shaking ingredients with no ice. This is typically done to drinks that call for egg whites. Shaking without ice allows you to emulsify the egg white properly without over diluting the cocktail.
A champagne coupe, great for bubbles of course, but also pretty great for sipping cocktails. Some people complain when they're served drinks in this glass because it appears to hold less volume than a "martini" glass (FALSE) and these people are nitwits. Don't be a nitwit.
Garnish with citrus peel
First you'll need a sharp vegetable peeler, nothing fancy, but a thin blade is best. You can also use a sharp knife, but more risk to your fingers will be involved. Peel a one to two inch piece of the citrus, taking care to not cut too deep (avoid the pith) and then squeeze the peel onto the drink, releasing the oils.
Angostura is the classic, but there are many new ones on the market, often labeled as "Aromatic" so they're pretty easy to spot. Aside from the obvious bitterness often achieved with gentian/cassia/cinchona, the style is characterized by a strong flavor or baking spices (clove, allspice, etc).
The tall, narrow one.
The short, squat one.
The one with the metal scrunchy on it, good for use on mixing tins.
The flat metal one with holes, good for use on mixing pint glasses.
This is a work in progress, more to come! Suggestions welcome.