- Bar Equipment
12 Terms
- Cocktail Techniques
11 Terms
- Serving & Presentation
8 Terms
- Spirits
8 Terms
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- AbsintheSpirits
A high-proof spirit made with wormwood, anise, and fennel, historically associated with artists and intellectuals.
- 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.
- 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.
- Channel KnifeBar Equipment
A bar tool used to cut citrus peels into long, thin strips for garnishes.
- Citrus PressBar Equipment
A handheld tool for extracting juice from lemons, limes, and other citrus fruits.
- Cocktail PickServing & Presentation
A small skewer used to hold garnishes like olives, cherries, or citrus peels in a drink.
- 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.
- 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.
- 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.
- 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.
- MezcalSpirits
A smoky Mexican spirit made from various types of agave, with a more artisanal production process than tequila.
- Mixing GlassBar Equipment
A heavy-bottomed glass used for stirring cocktails, often paired with a Hawthorne strainer.
- 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.
- 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.
- 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.
- TequilaSpirits
A spirit made from the blue agave plant, primarily produced in Mexico. It has classifications such as Blanco, Reposado, and Añejo.
- VodkaSpirits
A clear, neutral spirit primarily distilled from grains or potatoes, known for its versatility in cocktails.
- WhiskeySpirits
A distilled alcoholic beverage made from fermented grain mash, aged in wooden casks. Includes subtypes like bourbon, Scotch, and rye.
- Zest TwistServing & Presentation
A curled citrus peel used as a garnish to add aroma and visual appeal to cocktails.