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. 16. "If you do ask for [a martini] dry, that means you're getting very little vermouth or less vermouth. [2], Furthermore, "straight" is also a term of art for a particular type of whiskey produced in the United States. Subscriber One of the most well-known varieties is Angostura. If they have fresh herbs or whatever, they're going to be able to muddle that in your drink," Dornemann said. When using a Boston Shaker, place the larger metal half over the 16 ounce mixing glass. [4], While the meaning of "up" and "neat" is ordinarily clear, some clarification may be needed for "straight" and "straight up", to determine whether the spirit is intended to be chilled and strained or served undiluted at room temperature.[2]. Simple Syrup: Simple syrup is sugar dissolved in water. Infuse:  A method of imparting flavor into a liquid by soaking herbs, spices or fruits in it for a length of time. Schnapps: A clear alcohol often flavored with fruit and spices. Boston Shaker: A device used to mix cocktails by shaking. Grenadine: A thick, bright-red syrup that is traditionally made from pomegranates. Often, the bartender will hang the rind of the citrus on the glass as a garnish (see martini photo above). 43. 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. Most scotch has a distinct smoky flavor from drying the malt with a peat fire. 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. Bitters come in a variety of flavors. 56. Vermouth: A fortified wine flavored with aromatic herbs. 9. Virgin: A term referring to a cocktail prepared without alcohol. 2) A cobbler shaker, a large metal tumbler with a metal lid and built-in strainer. There's a reason why bartenders twist citrus rinds before adding them to a glass. If you like a wet martini, I would do more of a 50/50, or a heavier amount of dry vermouth.". You don't want to get any of the fruit. Proof: An American standard for measuring the alcohol content in a distilled spirit or liqueur. Liqueur is synonymous with cordial. Today, most tonic water contains synthetic quinine. Most often, you hear someone order a dry martini. Neat: A type of drink where the spirit is served in a lowball glass without ice or water. 22. Fizz: A mixed drink category that features an acidic element, such as lemon juice, a sweetener, a base spirit, and carbonated water. This bitter compound is added into cocktails for a layer of complexity. A dry martini uses dry vermouth sparingly at a 5:1 gin to vermouth ratio. Read more: How to make the perfect gin martini, Drinks poured over ice are often referred to as "on the rocks." Quinine: An extract from the cinchona tree. "Egg white in your cocktail is a very commonly practiced thing since the beginning of cocktails. Vodka: A clear spirit of Russian origin made primarily from grains, but can also be made from potatoes, fruits, or sugars. 45. It is often used as a mixer with gin and vodka. 48. For example, a dirty martini adds a splash of olive juice, which clouds the color and adds a briny flavor. Straight Up: This term generally refers to a drink that is shaken or stirred with ice and then strained and served sans ice. 91. 1) The Boston Shaker, which is made up of a tin can and tempered glass. [1][2] Neat drinks are typically served in a rocks glass, shot glass, snifter, Glencairn glass, or copita. These terms commingle as well; it is common in many locales to hear a "beer back" ordered as the chaser to a shot. 58. 95. Vose told INSIDER that both cocktails and sipping spirits can be ordered on the rocks, or over ice. Whether you're a cocktail aficionado or a casual drinker, you'll want to familiarize yourself with words like "neat," "bitters," and "shaken." 33. The idea is that a guest should get the drink in the most perfect way possible when they get it.". Double Strain: A drink preparation technique where you use two strainers, typically a Hawthorn strainer and fine mesh strainer, for pouring the drink into the serving glass to prevent any small particles from entering the finished cocktail. Billy Robin McFarland / Contributor. It’s aged for three years in wooden casks. On The Rocks: A drink order that refers to liquor or liqueur being served over cubed ice. Alcoholic beverages are sold in a wide variety of sizes, for example: Rather than use measuring equipment, professional bartenders usually use a pour spout inserted into the mouth of the bottle, which restricts the flow of liquid to a standard rate allowing reasonably accurate time-based pours. If it's extra dry, very, very little vermouth," Vose said. 69. Today we'll start with some groups of terms that can cause confusion for those of us on both sides of the bar. Brandy: A spirit distilled from primarily grapes, but also fermented fruit mashes, such as apples, peaches, and plums. 2. Sour: A sour is a type of mixed drink made from a base liquor, a citrus, such as lemon or lime juice, and a sweetener. Rather than the standard 4:1 gin to vermouth ratio, a wet martini utilizes a 3:1 ratio or a 1:1 ratio for an extra wet martini. Virgin: A term referring to a cocktail prepared without alcohol. Whether you're a cocktail aficionado or a casual drinker, you'll want to familiarize yourself with words like "neat," "bitters," and "shaken.". , you press the ingredients against a glass to release their flavor. You must be of legal drinking age to enter this site. 21. Most often used in reference to water, mixers or syrups. 97. 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. Muddler: A bartending tool, typically wooden, used to crush fruit, sugar or herbs in a glass. Mist: A spirit served over crushed ice. Please drink responsibly. The distilled liquor is stored for at least 2 years in charred white oak barrels, giving it a distinct smoky flavor. When it comes to cocktails, egg whites are a standard ingredient. Apéritif / Digestif . Pour Spout: A rubber or metal attachment that fits on the neck of the bottle that helps with a cleaner pour and regulating the flow of liquid. 67. 100. Curaçao: Named after a Caribbean island where bitter oranges are grown, Curaçao is a liqueur flavored with the dried peel of the citrus fruit. ♦1. While bourbon is produced in other states as well, many favorite brands, such as Jim Beam® and Maker’s Mark® are produced in Kentucky. A "chaser" in the UK however usually refers to a shot taken after a pint of beer or similar. It is a drink reserved for after dinner. Absinthe: Absinthe is a distilled spirit with a distinct anise flavor. Agave: A succulent native to Mexico and the American Southwest used to make tequila and agave nectar. 18. Liqueur: An alcoholic product containing at least 2.5% sugar. Up: Another way to order a cocktail “straight up”. "Bitters, in general, are a concentrated herbal tincture, so a lot of them have proprietary ingredients. It is often used as a mixer in cocktails like the margarita or Long Island Iced Tea. Various unique terminology is used in bartending. Distillation: The process of purifying spirits, where the fermented product is heated to separate the alcohol from the water. A shot of whisky, tequila, or vodka, when served neat in a shot glass, is often accompanied by a "chaser" (a mild drink consumed after a shot of hard liquor) or a "water back" (a separate glass of water). 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. Prohibition affected everything from popular bitters to whiskey sales. More than a pretty garnish, the peels have been ". Rye: A whiskey typically produced in America or Canada, distilled from a mash containing a minimum of 51% rye, with the rest being a mix of wheat, corn and malted barley. Roberto Machado Noa / Contributor. There are two styles of Vermouth, sweet or dry, and it is often used in famous cocktails like the martini. Alcohol is distilled from the fermented mash. Liquor: A distilled spirit, typically with a higher alcohol content than that of beer or wine. Some examples of sours are a margarita, a whiskey sour and a sidecar. Vose said that Dead Rabbit is minimal about garnishes, so the peels are discarded after their oil has been expressed. Vodka is typically distilled and then bottled un-aged at 80-proof or higher. They don't divulge every single ingredient. When you muddle fruit or herbs, you press the ingredients against a glass to release their flavor. 62. Dornemann recommended mixing Angostura bitters with pineapple juice as an alternative to a drink with a higher alcohol content. An extra-dry martini will only have a drop or two of vermouth in it. Blend: A cocktail-making technique where one places ingredients into an electronic blender and blends until smooth. 51. 88. 6. 44. 61. 73. 8. A drink may specifically be ordered "no chaser" as well. Kentucky: While you may know Kentucky as one of 50 states, bourbon enthusiasts know it as the birthplace of their favorite spirit. Wedges: A wedge is a triangular chunk of fruit (typically lemon, lime or orange) used to garnish a drink. "On the rocks" refers to liquor poured over ice cubes, and a "rocks drink" is a drink served on the rocks. Irish Whiskey: Made in Ireland, Irish Whiskey is comprised predominantly of the fermented mash of barley. Vodka: A clear spirit of Russian origin made primarily from grains, but can also be made from potatoes, fruits, or sugars. 23. Helen H. Richardson / Contributor. 27. ", Read more: 10 subtle signs your food has expired. Prohibition: A time in American history, from 1920 to 1933, in which the federal government banned the production, transportation and sale of alcohol. "Muddling is gonna be a normal skill set that any bartender is probably going to be able to do.

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