Mixology Glossary

A

Aeration: The process of allowing a liquid, typically wine, to mix with air. This enhances its flavors and aroma.

Agave: A succulent plant primarily grown in Mexico. Its sap is fermented and distilled to produce tequila and mezcal.

Aperitif: A light alcoholic beverage consumed before a meal. It is believed to stimulate the appetite.

B

Back: A non-alcoholic drink served alongside a shot. It’s usually consumed after the shot to cleanse the palate.

Bitters: A concentrated alcoholic solution with herbal essences. Used in many cocktails to provide depth and balance.

Blender: An electric device used to mix, purée, or emulsify ingredients. Essential for making smoothies and blended cocktails.

Boston Shaker: A two-piece cocktail shaker consisting of a metal tin and a mixing glass. Preferred by many professional bartenders.

Build: The technique of making a cocktail by adding ingredients directly to the glass. Often used for layered drinks.

C

Chaser: A drink consumed immediately after a shot. Typically lighter in flavor, it can help neutralize strong tastes.

Cobbler: A style of cocktail characterized by its use of fresh fruit and crushed ice. Usually garnished with fruit slices.

Cocktail: A mixed drink containing one or more types of spirits and mixers. Often includes juices, bitters, or other flavorings.

Curaçao: A liqueur flavored with the dried peel of the Laraha citrus fruit. Often colored blue, orange, or clear.

D

Dash: A small amount of liquid, less than 1/8 of a teaspoon. Often refers to the addition of bitters to a cocktail.

Digestif: An alcoholic drink consumed after a meal. Intended to aid digestion.

Double Strain: The technique of using both a regular strainer and a fine mesh strainer. Removes small particles from a cocktail.

Dry: Refers to a drink that is not sweet. Also can mean a vermouth with little sugar.

E

Egg White: Used in cocktails to add froth and a creamy texture. Must be shaken vigorously.

F

Fizz: A type of cocktail that contains acidic juice and carbonated water. Known for its frothy and bubbly character.

Flair Bartending: The art and skill of entertaining patrons by juggling and manipulating bar tools. Often seen in competitions.

Float: The technique of gently pouring one ingredient over another. Creates layers in a drink.

Free Pour: Pouring ingredients without using a measuring tool. Requires skill and practice to get accurate amounts.

G

Garnish: Decorative elements added to a cocktail. Can be fruits, herbs, or other items to enhance appearance and flavor.

H

Highball: A type of cocktail served in a tall glass. Typically consists of one spirit and one mixer, like gin and tonic.

I

Infusion: The process of extracting flavors from ingredients by soaking them in alcohol. Commonly used with fruits, herbs, and spices.

J

Jigger: A measuring tool used in bartending. Ensures consistent and accurate pours.

K

L

Layer: The technique of carefully pouring ingredients to sit on top of each other. Creates visually distinct layers in a drink.

M

Muddle: To press ingredients against the side of the glass. Releases flavors and juices, especially with fruits and herbs.

N

Neat: A way to serve a spirit without any mixers, ice, or water. Poured straight from the bottle.

O

On the Rocks: Serving a drink over ice. Typically refers to spirits but can be used for cocktails too.

P

Peg: An old term for a standard measure of spirits. Equivalent to a shot.

Q

R

Rim: The act of coating the edge of a glass with a liquid and then dipping it in salt, sugar, or other ingredients. Adds flavor and visual appeal.

S

Shake: Mixing ingredients together by shaking them with ice in a cocktail shaker. Introduces air, dilution, and chills the mix.

Simple Syrup: A basic syrup made by dissolving sugar in water. Used to sweeten cocktails.

Sour: A family of cocktails made with a base spirit, lemon or lime juice, and a sweetener.

Spirits: Distilled alcoholic beverages. Include whiskey, rum, vodka, gin, etc.

Stir: Mixing cocktail ingredients with a bar spoon. Chills and dilutes without introducing as much air as shaking.

Strainer: A tool used to separate solid ingredients from a liquid. Essential when serving shaken or stirred cocktails.

T

Tincture: A concentrated solution made by soaking herbs, spices, or other ingredients in alcohol. Used to add flavors to drinks.

Twist: A piece of citrus peel, often twisted over a cocktail. Releases essential oils and adds aroma.

U

Umbrella: A decorative paper or plastic piece used as a garnish. Common in tropical drinks.

V

Vermouth: A fortified wine flavored with various botanicals. Essential in many classic cocktails.

W

Well: The area of a bar where the most commonly used spirits are kept. Also refers to house-brand spirits.

X

X-factor: The unique and often indefinable quality that makes a particular cocktail stand out.

Y

Yield: The amount of drink a particular recipe produces. Important for batched cocktails.

Z

Zest: The outer, colored part of citrus fruit peel. Used for garnish and flavoring.

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