- Bar Equipment
13 Terms
- Cocktail Techniques
16 Terms
- Serving & Presentation
8 Terms
- Spirits
13 Terms
- Tasting Terms
11 Terms
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- AbsintheSpirits
- A high-proof spirit made with wormwood, anise, and fennel, historically associated with artists and intellectuals.
- ABVTasting Terms
- ABV stands for Alcohol by Volume, a percentage that tells you how much alcohol is in a drink. A 40% ABV spirit contains 40% pure alcohol by volume. It helps gauge a drink’s strength and compare it with others.
- Appellation d’Origine Contrôlée (AOC)Spirits
- AOC stands for Appellation d’Origine Contrôlée, a French certification granted to certain geographical indications for wines, cheeses, and spirits. In Martinique, the AOC designation ensures that rhum agricole is produced according to strict regulations that govern cane origin, harvest timing, distillation, and aging. It guarantees authenticity, terroir expression, and consistent quality.
- AromaTasting Terms
- Aroma refers to the scent or smell of a spirit, wine, or cocktail, detected through the nose. It's often the first impression of a drink and can reveal notes like fruit, spice, wood, or florals before tasting.
- BalanceTasting Terms
- Balance refers to how well the key elements of a drink—such as sweetness, acidity, bitterness, and alcohol—work together harmoniously. A well-balanced cocktail has no single element that overwhelms the others.
- Bar MatBar Equipment
- A rubber mat placed on the bar to catch spills and provide a non-slip surface for making drinks.
- Bar SpoonBar Equipment
- A long-handled spoon used for stirring cocktails, layering ingredients, and measuring small amounts of liquid.
- BodyTasting Terms
- Body refers to the perceived weight or fullness of a spirit or cocktail on the palate. It can range from light and delicate to full and rich, often influenced by alcohol content, sugar, and texture.
- Boston ShakerBar Equipment
- A two-piece cocktail shaker consisting of a metal tin and a mixing glass, commonly used by bartenders.
- BrandySpirits
- A distilled spirit made from fermented fruit juice, commonly aged in barrels. Cognac and Armagnac are famous varieties.
- BuildCocktail Techniques
- A method of making cocktails directly in the serving glass by adding ingredients in order, often used for simple mixed drinks.
- Citrus PressBar Equipment
- A handheld tool for extracting juice from lemons, limes, and other citrus fruits.
- Clarified CocktailCocktail Techniques
- A cocktail that has undergone a process to remove solids and cloudiness (usually via milk-washing or fine straining), resulting in a clear drink with enhanced texture and smooth flavor.
- Cocktail PickServing & Presentation
- A small skewer used to hold garnishes like olives, cherries, or citrus peels in a drink.
- Column StillSpirits
- A column still, also known as a continuous still, is a type of distillation apparatus used to produce spirits more efficiently than pot stills. It consists of tall columns where alcohol is separated through multiple plates or chambers. Column stills produce lighter, cleaner spirits and are commonly used in the production of rum, vodka, and gin.
- ComplexityTasting Terms
- Complexity describes the number and variety of flavors and aromas in a drink, as well as how they evolve throughout the tasting experience. Higher complexity is often associated with premium or aged spirits.
- Denominación de Origen (DO)Spirits
- A Denominación de Origen (DO) is a designation that certifies a product's origin and production standards, similar to the French [AOC](https://boozeopedia.com/glossary/term/61/aoc). In the Dominican Republic, a DO for rum guarantees that it meets specific geographic and quality requirements, preserving the heritage and authenticity of the spirit.
- Double StrainCocktail Techniques
- The process of pouring a cocktail through both a Hawthorne strainer and a fine mesh strainer to remove small ice shards or pulp.
- Dry ShakeCocktail Techniques
- A technique where egg white or aquafaba is shaken without ice first to create a frothy texture before adding ice and shaking again.
- Edible FlowersServing & Presentation
- Flowers used as a decorative and flavorful cocktail garnish, adding color and aroma.
- Fat WashingCocktail Techniques
- A technique where a spirit is infused with fat (such as butter or bacon fat), then frozen and strained to remove solids, leaving behind a silky texture and rich flavor.
- Fine Mesh StrainerBar Equipment
- A small sieve used to double-strain cocktails, removing pulp, ice shards, or herbs for a smoother texture.
- FinishTasting Terms
- Finish refers to the aftertaste or lingering impression that remains after swallowing a spirit or cocktail. It can be short or long-lasting, and may include evolving notes of spice, sweetness, bitterness, or heat.
- Flash BlendCocktail Techniques
- A quick blend using a small immersion blender or a high-speed shake with crushed ice, often used for tiki drinks.
- FloatServing & Presentation
- A technique where a liquid (often a liqueur) is carefully poured on top of a drink so it rests as a separate layer.
- GarnishServing & Presentation
- A decorative or flavorful addition to a drink, such as citrus twists, cherries, or edible flowers.
- GinSpirits
- A spirit flavored primarily with juniper berries and various botanicals. Common types include London Dry, Old Tom, and Genever.
- Hawthorne StrainerBar Equipment
- A metal strainer with a coiled spring, used to strain ice and solids from mixed drinks when pouring.
- HeatTasting Terms
- Heat refers to the warm or burning sensation often experienced when drinking high-proof spirits. It is commonly felt on the finish and can be desirable in moderation, indicating alcohol strength.
- Ice MoldBar Equipment
- A tool for making large, slow-melting ice cubes or spheres, commonly used for whiskey or craft cocktails.
- InfusionCocktail Techniques
- The process of steeping ingredients such as fruits, spices, or herbs in alcohol to impart new flavors over time.
- JiggerBar Equipment
- A double-sided measuring tool used to pour precise amounts of liquid for cocktails, typically with 1 oz and 2 oz sides.
- Julep StrainerBar Equipment
- A perforated strainer with a shallow bowl and handle, used to strain cocktails from a mixing glass into a serving glass—especially in stirred drinks like the Manhattan.
- LayeringCocktail Techniques
- A technique used to create distinct, colorful layers in a cocktail by carefully pouring liquids with different densities.
- Lewis Bag & MalletBar Equipment
- A canvas bag and wooden mallet used for crushing ice into fine pieces for cocktails like Mint Juleps.
- LingeringTasting Terms
- Lingering describes how long the flavors and sensations of a drink remain after swallowing. A lingering finish can indicate quality and complexity, with evolving flavors that extend the tasting experience.
- MezcalSpirits
- A smoky Mexican spirit made from various types of agave, with a more artisanal production process than tequila.
- Milk-Washing (Clarification)Cocktail Techniques
- A method of clarifying cocktails by adding milk to a mixed drink, causing curdling. The solids are then strained out, leaving behind a clear, silky cocktail with mellowed flavors. Used in classic punches and modern mixology alike.
- Mixing GlassBar Equipment
- A heavy-bottomed glass used for stirring cocktails, often paired with a Hawthorne strainer.
- MouthfeelTasting Terms
- Mouthfeel is the tactile sensation of a drink in the mouth, including its texture, weight, and temperature. Descriptors include silky, oily, dry, creamy, or prickly.
- MuddlerBar Equipment
- A tool used to crush ingredients like herbs, fruit, or sugar cubes to release flavors into a drink.
- MuddlingCocktail Techniques
- The process of crushing fresh ingredients like mint or citrus with a muddler to extract oils and flavors into a drink.
- NoseTasting Terms
- Nose refers to the combination of aromas detected by smelling a spirit or cocktail before tasting. It helps assess the character and complexity of the drink and is often used interchangeably with aroma.
- PalateTasting Terms
- Palate describes the flavors and textures experienced in the mouth when tasting a spirit or cocktail. It includes elements like sweetness, bitterness, acidity, and body, providing the core of the tasting experience.
- Pot StillSpirits
- A pot still is a traditional distillation apparatus used primarily in small-batch rum, whiskey, and other spirit production. It consists of a large boiler that heats a fermented liquid to separate alcohol from water and other compounds. Pot stills produce rich, full-bodied spirits with more flavor complexity than continuous stills.
- Rimmed GlassServing & Presentation
- A glass prepared with a coated rim (e.g., salt for margaritas, sugar for a Sidecar) to enhance the drink’s flavor.
- RinseCocktail Techniques
- A technique where a small amount of a spirit, such as absinthe, is swirled in a glass and then discarded, leaving behind a light coating of flavor.
- RollingCocktail Techniques
- A mixing method where a drink is poured back and forth between two tins to gently combine ingredients without too much aeration.
- RumSpirits
- A distilled alcoholic beverage made from sugarcane byproducts, typically aged in barrels. Styles include white, dark, and spiced rum.
- ScreechSpirits
- A dark rum bottled in Newfoundland, Canada, known for its bold molasses flavor and its role in the humorous 'Screech-In' ceremony that inducts visitors as honorary Newfoundlanders. Originally imported from Jamaica, Screech has become a cultural icon in Atlantic Canada.
- Shrub Cocktail Techniques
- A shrub is a sweetened vinegar-based syrup often infused with fruits, herbs, or spices. Traditionally used as a method for preserving fruit, shrubs are now popular in cocktails for their bright, tangy flavor. They can be mixed with spirits, soda water, or even used in culinary dishes for an added kick.
- SpritzServing & Presentation
- A light mist of an aromatic ingredient, such as absinthe or citrus oil, applied to a cocktail for enhanced aroma.
- Sugar Cube SoakServing & Presentation
- A technique where a sugar cube is soaked with bitters or spirits before being used in a drink, such as an Old Fashioned.
- SwizzleCocktail Techniques
- A stirring technique using a swizzle stick (or similar tool) to mix a drink with crushed ice, commonly associated with tropical cocktails.
- SwizzlingCocktail Techniques
- A technique in which a swizzle stick or bar spoon is rapidly rotated between the palms to mix a drink while keeping it well-chilled and aerated.
- TequilaSpirits
- A spirit made from the blue agave plant, primarily produced in Mexico. It has classifications such as Blanco, Reposado, and Añejo.
- ThrowingCocktail Techniques
- A method of aerating a cocktail by pouring it repeatedly between two mixing vessels from a height, commonly used for drinks like the Blue Blazer or certain sherry-based cocktails.
- VodkaSpirits
- A clear, neutral spirit primarily distilled from grains or potatoes, known for its versatility in cocktails.