cocktail terms
Tonic Water: A bitter carbonated drink made with quinine and sugar. 70. 61. In bartending, the terms "straight up" and "up" ordinarily refer to an alcoholic drink that is shaken or stirred with ice and then strained and served in a stemmed glass without ice. 25. Vose told INSIDER that both cocktails and sipping spirits can be ordered on the rocks, or over ice. Although banned for decades due to supposed hallucinogenic properties, the rumors were dismissed and the American government relaxed restrictions on the green drink. 63. [3] For example, the label of a bottle of top-shelf bourbon typically identifies the product as "Kentucky straight bourbon whiskey" (since about 95% of all bourbon is produced in Kentucky). The process gives you "a little more control over the dilution," Vose said. Vermouth: A fortified wine flavored with aromatic herbs. Curaçao: Named after a Caribbean island where bitter oranges are grown, Curaçao is a liqueur flavored with the dried peel of the citrus fruit. Unlike its Scottish cousin, Irish Whiskey mash is usually dried in kilns or ovens, rather than over a peat fire, giving it a lighter flavor. If a drink pairs egg yolk with soda water, it's known as a golden fizz. Single Malt: Malt whiskey or scotch made at a single distillery and not blended with any other malt. Drinks establishments will often have a lower-priced category of drinks, known as "well drinks" or "rail drinks", and a higher-priced category known as "top-shelf" or "call" drinks, and will use upselling by offering the higher-priced category when taking orders. 44. 20. Flavored with warm spices like cinnamon and cloves, Angostura bitters are a key ingredient in an old fashioned. 34. 90. The proof is double the percentage of alcohol so 40% alcohol equals 80-proof. The USA and Ireland spell whiskey with an “ey”, whereas in Scotland and Canada, the extra “e” is omitted. , you press the ingredients against a glass to release their flavor. 55. 52. Scotch: A whisky produced in Scotland from malted barley and aged for three years in oak barrels. Vodka: A clear spirit of Russian origin made primarily from grains, but can also be made from potatoes, fruits, or sugars. Proof: An American standard for measuring the alcohol content in a distilled spirit or liqueur. Vodka can be stored as a liquid well below the freezing point of water because of its high proof and low particulate content, and cocktails made with sub-freezing vodka are sometimes requested to minimize the amount of added water from melted ice during shaking. This bitter compound is added into cocktails for a layer of complexity. "If you ask for something perfect, for instance, if you ask for a perfect Manhattan, that means you would like equal parts dry and sweet vermouth," Vose told INSIDER. It’s served in a tall glass, known as a highball glass, over ice. 31. Sour Mix:  A mix made of approximately equal parts lemon or lime juice and simple syrup. When you muddle fruit or herbs, you press the ingredients against a glass to release their flavor. Since they're slightly alcoholic, bitters can also be enjoyed on their own as shots. Shot glasses can range in size, though they commonly come in 1 to 1½ ounces. Cordial: Synonymous with liqueur in the United States, a cordial is a sweetened spirit. Read more: How to make the perfect gin martini, Drinks poured over ice are often referred to as "on the rocks." Twist: A type of garnish that utilizes the peel of a lemon, lime or orange. These terms commingle as well; it is common in many locales to hear a "beer back" ordered as the chaser to a shot. 12. 16. 43. To learn more about bartending terminology, INSIDER talked to Christoph Dornemann, head bartender at Arnaud's French 75 Bar in New Orleans, Louisiana and Jillian Vose, beverage director at The Dead Rabbit Grocery and Grog in New York City, New York. In bartending, the terms "straight up" and "up" ordinarily refer to an alcoholic drink that is shaken or stirred with ice and then strained and served in a stemmed glass without ice. 57. "Bitters, in general, are a concentrated herbal tincture, so a lot of them have proprietary ingredients. It is narrower and slightly taller than its highball glass cousin. Dry: Dryness in a drink means it has more bitterness and less sweetness. Distillation typically takes place in a pot still or a column still. The julep strainer is designed for straining drinks from a mixing glass. Most often, you hear someone order a dry martini. Often times, you can purchase premade sour mix. It's a mixture of spices, roots," said Dornemann, who suggested learning what kind of bitters you like best and specifying them when you order a drink. 98. It will eventually settle. We simply face the skin side of the peel a few inches away from the drink and we express the oil on top," she told INSIDER. Distillation: The process of purifying spirits, where the fermented product is heated to separate the alcohol from the water. Tequila: A spirit produced in the Jalisco state of Mexico from the Weber Blue Agave. For other uses, see, Learn how and when to remove these template messages, Learn how and when to remove this template message, "Standards of Identity for Distilled Spirits, Title 27 Code of Federal Regulations, Pt. Mull: The process of adding spices, sugar and fruit to a hot beverage. 86. since, Like many other professions, bartending comes with its own lingo. 42. 82. Punch: A multi-serving drink, made with five ingredient variations: sugar, spirits, water, spice and citrus. 19. Up is a drink that has been shaken or stirred with ice, but then strained to remove the ice before serving. 14. Quinine: An extract from the cinchona tree. Vodka: A clear spirit of Russian origin made primarily from grains, but can also be made from potatoes, fruits, or sugars. A drink may specifically be ordered "no chaser" as well. Canadian Whisky: Canadian Whisky must be distilled exclusively from grains, like corn, rye, and barley, although corn is the most prominent. Wet: Wet typically refers to a martini style made with more vermouth. Flavored with warm spices like cinnamon and cloves, Angostura bitters are a key ingredient in an old fashioned. Shot Glass:  A small serving glass used to serve shots or shooters. Stirred: A term used when the ingredients need to be gently mixed, often with a bar spoon. If it's a Negroni, I would put it in an old fashioned [glass] with a big chunk of ice," she said. "So when people shake a martini or something like that, it eventually will come down, the ice chips will eventually melt, and it will eventually get to be clearer. 28. Mixer: A non-alcoholic ingredient in a cocktail or mixed drink, typically a soda or juice. Whether you're a cocktail aficionado or a casual drinker, you'll want to familiarize yourself with words like "neat," "bitters," and "shaken. Tequila is clear or golden and is often served in mixed drinks or as a shot with salt and lime. 47. [1][2] Neat drinks are typically served in a rocks glass, shot glass, snifter, Glencairn glass, or copita. "If you do ask for [a martini] dry, that means you're getting very little vermouth or less vermouth. Canadian Whisky tends to be lighter and smoother than other styles of whisky. 67. To learn more about bartending terminology, INSIDER talked to Christoph Dornemann, head bartender at Arnaud's French 75 Bar in New Orleans, Louisiana and Jillian Vose, beverage director at The Dead Rabbit Grocery and Grog in New York City, New York. Hawthorne Strainer: One of two types of popular strainers. Dram: Typically used to describe scotch, the word dram derives from the Gaelic word meaning “drink”. 58. It’s a basic ingredient of many cocktails and bartenders prefer mixing with simple syrup versus granulated sugar because the crystals are already dissolved and won’t sink to the bottom of a glass. Looking for smart ways to get more from life? Añejo: Añejo translates to aged and refers to aged tequila. Boston Shaker: A device used to mix cocktails by shaking. Synonyms: admixture, alloy, amalgam… Find the right word. All Rights Reserved. Bitters come in a variety of flavors. 39. There are two styles of Vermouth, sweet or dry, and it is often used in famous cocktails like the martini. If you want to up your home bar game, however, you can express citrus rinds yourself. An extra-dry martini will only have a drop or two of vermouth in it. What they really want is neat, neat being a poured, measured shot into a glass," Dornemann told INSIDER. Ethyl Alcohol: Also known as grain alcohol, ethyl alcohol is the intoxicating ingredient in any spirit, wine or beer. Dirty: To make a drink dirty means to change the color and taste slightly by changing an essential ingredient, typically for a martini. 11. Lowball: A broad term used for a drink that is served in a lowball glass, also known as a rocks glass or old fashioned glass. Cognac must be aged at least two years in limosin or troncais oak barrels.

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