Many cocktails require specific glasswear. Different glasses can have different effects on the temperature, sparkle or crispness of a cocktail. Furthermore many cocktails are partially defined by the glass in which they are served. An example is the Martini with its eponymous stemmed wide-mouthed glass.

Most good cocktail bars in Australia should have a good selection of glasswear including the martini (or cocktail), the highball, the old-fashioned, the balloon (or snifter), the shot, the zombie (or hurricane), the flute, the pony, the Pousse-Café (which also works for sherry and liqueurs), various beer glasses, and red and white wine glasses.

(And then there's the beer glasses, which as we know tend to change capacity and name between different States and Territories. Blossom is no expert, and when travelling she usually (politely but surreptitiously) asks her bartender to give her a quick Beer Glass Masterclass before she makes a fool of herself. Note to readers: bartenders are usually more than happy to provide assistance to a patron who is neatly dressed and polite. And if you're in the ACT, or planning to visit, it's quite easy: middies are the little ones, schooners are the bigger ones, and if there's Guinness on tap you can usually request a pint or half-pint.)

For home use you can get away with martinis, highballs or Collins for tall drinks, old-fashioned for whiskys and other spirits, shots for spirits and liqueurs, and suitable glasses for wines, beers and fortified drinks.

If the occasion is a happy or unexpected one, plastic cups will always work just fine. (Blossom swears by excellent wine in plastic cups with great friends, gorgeous weather and feet dangling in a cool stream.)

Garnishes can be very important. Often they contribute to the flavour, and in some cases they help to define the cocktail. Think of the nutmeg on a Brandy Alexander, or the maraschino cherry in the Manhattan.

Even if the garnish is optional for flavour, it can greatly add to the appeal of a drink—if it is well-chosen and well-presented. Don’t just bung in a straw and an umbrella, think of how the garnish will compliment the drink.

It is advisable to learn how to create the traditional garnishes for your repertoire of personal recipes, and also to research any non-standard options (such as lemon peel or almond-stuffed olives in Martinis).

When creating drinks at home try not to over-do the garnish. It can be very intimidating to receive a drink which is mostly hidden by foliage!

If you are serving cocktails at home, it is polite to ask the recipient before you add a garnish. Allergies aside, some people prefer non-standard garnishes, or no garnish at all.

If you are ordering a drink at a bar, be sure to specify in advance if you would like a non-standard garnish or no garnish. There is no shame whatsoever if you prefer your Martinis to be un-garnished!

If you are presenting somebody with a garnished drink, always provide them with a cocktail napkin or plate on which they can place stalks, umbrellas etc.

It is quite acceptable to eat edible garnishes (including peel) in public. Deposit stalks etc. onto a napkin or plate if it is provided. (If not, then ask for one.) There are no rules about whether you should eat the garnish first, last or at all, it is entirely up to you.