Reference
Glossary
The vocabulary of the bar, defined in plain language. 66 terms.
B
C
- Chill HazeCocktail Techniques
- The temporary cloudiness that appears in a very cold spirit-forward cocktail.
D
- DashCocktail Techniques
- The imprecise but conventional unit of measure for bitters — roughly 0.6 ml.
- DilutionCocktail Techniques
- The water added to a cocktail by melting ice during shaking or stirring.
- Double strainCocktail Techniques
- Straining a shaken cocktail through both a Hawthorne and a fine-mesh sieve.
- Dry ShakeCocktail Techniques
- Shaking a cocktail without ice before shaking again with ice.
E
- Expressed peelCocktail Techniques
- A citrus peel that has been twisted over the drink and dropped in or discarded.
- ExpressingCocktail Techniques
- Twisting a citrus peel over a drink so its oils spray across the surface.
F
- Fat-WashCocktail Techniques
- Infusing a spirit with the flavor of a fat (bacon, butter, cacao butter) then freezing the fat out.
- FloatCocktail Techniques
- A layer of one ingredient poured gently on top of a finished drink.
- Free PourCocktail Techniques
- Measuring by count while pouring from a speed-pour spout instead of using a jigger.
G
- GarnishCocktail Techniques
- The final decorative element added to a drink — peel, cherry, olive, herb.
J
- Julep StrainCocktail Techniques
- Straining a cocktail with a perforated julep strainer, typically from a mixing glass.
M
- MuddleCocktail Techniques
- Press herbs, fruit, or sugar in the bottom of a glass to release oils and juice.
R
- RinseCocktail Techniques
- Coating the inside of a glass with a small pour, poured out or absorbed.
S
- SpecCocktail Techniques
- The exact recipe of a cocktail — ingredients, ratios, method, glass, garnish.
- SplashCocktail Techniques
- An imprecise small pour, roughly 1/4 oz or a bar-spoon's worth.
- StirredCocktail Techniques
- A cocktail chilled and diluted in a mixing glass with ice using a bar spoon.
- Straight UpCocktail Techniques
- Chilled by shaking or stirring, then strained into a glass without ice.
- StrainCocktail Techniques
- Separate the finished drink from the ice used to chill or shake it.
- SwizzleCocktail Techniques
- A Caribbean stirring technique using a swizzle stick spun between the palms.
T
- TwistCocktail Techniques
- A strip of citrus peel, expressed over a drink and used as garnish.
U
- UpCocktail Techniques
- A chilled cocktail served without ice, typically in a coupe or Martini glass.