The crushing of fruit or herbs, to allow the flavours to be released. You can use a muddler, a pestle or even the end of a rolling pin. Push down with a twisting action.

A typical measure is 25ml, however as long as you make each shot the same size you can't go wrong.

To salt the rim of a glass, moisten the edge with a wedge of lime and dip the upturned glass into a saucer of salt. For sugar, chocolate, coconut etc moisten the edge with a damp sponge first and then dip into the saucer.