Bartender's Reference

Alcohol by Volume - the standard measure of alcohol content expressed as a percentage of total liquid volume.

A pre-dinner drink intended to stimulate the appetite, typically lower in alcohol and featuring bitter or dry flavor profiles.

A small spray bottle used to mist spirits or bitters over a cocktail or into a glass for a rinse. Creates an even, fine distribution of aromatic ingredients with minimal liquid.

A long-handled spoon with a twisted shaft, used for stirring cocktails, layering drinks, and measuring small amounts of ingredients.

The primary alcoholic ingredient that forms the foundation of a cocktail, typically comprising the largest portion of the drink.

Preparing cocktails in large quantities ahead of time rather than making them individually. Batch cocktails are mixed, diluted appropriately, and stored for serving, making them ideal for parties and events. Also called batching or pre-batching.

Highly concentrated aromatic flavoring agents made from botanical ingredients, used in small amounts to add complexity and balance to cocktails.

A style of rum made from blackstrap molasses, the dark, thick final byproduct of sugar refining. Blackstrap rums have intense flavors of molasses, coffee, and bitter chocolate. Essential for authentic Corn 'n' Oil and some tiki drinks.

A cocktail preparation method using a blender to combine ingredients with ice into a frozen, slushy consistency.

An electric appliance used to combine and puree ingredients, essential for frozen cocktails and drinks requiring a smooth, uniform texture.

A cocktail preparation method where all ingredients are combined directly in the serving glass, typically over ice, without shaking or stirring separately.

A cocktail ordered by specifying the exact brand of spirit to be used, such as asking for a Tanqueray and Tonic.

A tall, narrow stemmed glass designed to preserve the carbonation and direct the aromatics of sparkling wines and Champagne cocktails.

A milder drink consumed immediately after a shot of liquor to ease the burn or cleanse the palate.

A loosely woven cotton gauze fabric used for straining. In cocktails, it's essential for milk clarification and making clear cordials or shrubs. Multiple layers provide finer filtration. Coffee filters can substitute for very fine straining.

A manual or electric tool designed to extract juice from citrus fruits like lemons, limes, oranges, and grapefruits for use in cocktails.

A traditional terracotta or earthenware vessel used for serving rustic cocktails, particularly those with Latin American origins.

A sealed container used to mix, chill, and dilute cocktails by shaking them vigorously with ice.

A tall, narrow, cylindrical glass larger than a highball, designed for long drinks like the Tom Collins and other refreshing cocktails with significant mixer volume.

A metal drinking vessel traditionally used for Moscow Mules, known for its rapid chilling properties and distinctive appearance.

A stemmed glass with a broad, shallow bowl originally designed for Champagne but now primarily used for serving cocktails served up (without ice).

A small, imprecise unit of measurement for liquid ingredients, typically a few drops from a bottle with a dasher top.

An after-dinner drink intended to aid digestion, typically stronger and featuring herbal, bitter, or sweet rich flavors.

The water added to a cocktail from melting ice during shaking, stirring, or serving, which is essential for proper balance and mouthfeel.

A cocktail variation that includes olive brine, adding a savory, salty quality and a slightly cloudy appearance.

A technique of pouring a shaken cocktail through both a Hawthorne strainer and a fine mesh strainer simultaneously to remove all ice chips and pulp.

In cocktails, refers to drinks made with less sweet vermouth or simply less sweetness overall; in wines and vermouths, indicates low residual sugar content.

A technique of shaking cocktail ingredients without ice first, specifically to emulsify egg white or aquafaba before adding ice and shaking again.

A cocktail template where all main ingredients are used in the same proportion, typically 3/4 oz each. Classic examples include the Last Word, Paper Plane, and Naked and Famous.

The technique of squeezing a citrus peel over a cocktail to release aromatic oils onto the drink's surface before using as garnish.

A sweet, spiced Caribbean syrup or liqueur made with lime, almond, ginger, cloves, and allspice, essential for many tiki cocktails.

A small conical strainer with very fine mesh used for double-straining cocktails. Essential for removing ice shards, fruit pulp, and herb fragments from shaken drinks.

A small mesh strainer used in conjunction with a Hawthorne strainer to remove fine particles like ice chips, fruit pulp, and egg white foam from cocktails.

A dramatic technique where citrus oils are expressed through a flame, creating a caramelized, aromatic mist over the drink. Hold the peel between the flame and the glass, squeeze firmly to ignite the oils.

A family of cocktails containing a whole egg or egg yolk, creating a rich, creamy texture.

A technique of gently pouring a small amount of liquid on top of a cocktail so it remains as a separate layer rather than mixing in.

The technique of pouring spirits directly without using a jigger, relying on counting and experience to achieve accurate measurements.

A decorative and often functional element added to a finished cocktail, providing visual appeal, aromatic enhancement, and sometimes flavor.

The period from roughly 1860-1920 considered the first golden age of cocktails, when professional bartending emerged and many classic recipes were created. Also refers to 1930s-1950s Havana, when American bartenders fleeing Prohibition created Cuban classics like the Daiquiri and El Presidente.

A sweet, red syrup traditionally made from pomegranate juice, used to add color and fruity sweetness to cocktails.

A tall, narrow glass designed for long drinks that combine a spirit with a larger proportion of mixer, typically served over ice.

A tall, curved glass resembling a hurricane lamp, designed for large tropical cocktails and typically holding 15-20 oz.

A handled, heat-resistant glass designed for hot cocktails like Irish Coffee, allowing safe handling of warm drinks.

A double-sided measuring tool used to precisely measure liquid ingredients for cocktails, typically with two different capacities on each end.

A metal cup, traditionally silver or pewter, designed specifically for Mint Juleps and prized for its ability to frost dramatically when filled with crushed ice.

A cocktail technique of carefully floating ingredients on top of each other to create visually distinct bands of color in the glass.

A canvas bag used to crush ice by hand with a mallet, creating the irregular crushed ice preferred for drinks like Juleps and Cobblers.

Cocktails following the Manhattan template of whiskey, vermouth, and bitters. Includes the Rob Roy (Scotch), Brooklyn (rye with dry vermouth), and numerous variations.

A specialized stemmed glass with a wide, stepped bowl designed for serving Margaritas, featuring a broad rim perfect for salt.

A stemmed glass with a distinctive V-shaped conical bowl, designed for cocktails served up without ice.

An 18th-century technique for creating crystal-clear punches. Hot milk is added to an acidic spirit mixture, causing the milk proteins to curdle. When strained, the curds remove tannins, harsh flavors, and color, leaving a silky-smooth, shelf-stable drink.

A large, heavy glass vessel used for stirring cocktails that should remain clear and silky, typically spirit-forward drinks without citrus or dairy.

Supporting ingredients that complement and balance the base spirit in a cocktail, including vermouths, liqueurs, syrups, and bitters.

A cocktail technique of gently pressing fruits, herbs, or sugar in the bottom of a glass or shaker to release their flavors, juices, and aromatic oils.

A description indicating that ingredients have been pressed and crushed to release their flavors before the other ingredients are added.

A pestle-like tool used to crush fruits, herbs, and sugar in the bottom of a glass or shaker to release their flavors and essential oils.

A spirit served at room temperature in a glass without ice, water, or any other additions.

Cocktails following the Negroni template of spirit, bitter liqueur (typically Campari), and vermouth in equal or similar parts. Includes the Boulevardier, Old Pal, and Mezcal Negroni.

A small, elegant stemmed glass with a rounded bowl, named after characters from The Thin Man films and used for spirit-forward cocktails served up.

A small grater specifically designed for freshly grating whole nutmeg. Essential for drinks like the Brandy Alexander, Atholl Brose, and various flip cocktails.

A spirit or cocktail served over ice in a rocks glass.

A sweet almond-flavored syrup made from almonds, sugar, and often orange flower water, essential for tropical and classic cocktails.

Spirits bottled at higher than standard alcohol content, typically above 50% ABV (100 proof), offering more intense flavor and alcohol punch.

A tool used to remove thin strips of citrus zest for garnishes and expressed oils, creating elegant twists and flavor accents for cocktails.

A cocktail made with equal parts sweet (red) and dry (white) vermouth instead of just one type.

A sturdy, tapered glass holding 16 oz (US) or 20 oz (UK), primarily used for beer but also for some mixed drinks and as a shaker tin component.

A tapered spout inserted into liquor bottles that allows for controlled, consistent pouring and faster service.

A measurement of alcohol content primarily used in the United States, where proof equals twice the ABV percentage.

A large serving vessel designed for communal batch cocktails, typically holding multiple quarts and served with a ladle and individual cups.

The technique of coating the edge of a glass with salt, sugar, or other seasonings to add flavor and visual appeal to cocktails.

Coating the inside of a glass with a small amount of spirit (typically absinthe or peaty whisky) to add aromatic complexity. Pour in the spirit, swirl to coat, then discard the excess.

A short, sturdy tumbler with a thick base, designed for spirits served over ice or cocktails built in the glass.

A cocktail mixing method where ingredients are vigorously combined with ice in a sealed shaker to rapidly chill, dilute, and aerate the drink.

A description indicating that the cocktail should be vigorously mixed with ice in a shaker to chill, dilute, and aerate.

A small glass designed for serving spirits neat in a single gulp, or for measuring liquid ingredients.

A liquid sweetener made by dissolving sugar in water, used to incorporate sweetness smoothly into cold cocktails.

A cocktail style where the base spirit remains the dominant flavor, with modifiers playing supporting roles rather than masking the alcohol.

An imprecise measurement indicating a small amount of liquid, more than a dash but less than a full pour.

A cocktail technique using two or more base spirits in combination, creating complexity that neither spirit could achieve alone. Examples include the Vieux Carré (rye + cognac) and Oaxaca Old Fashioned (tequila + mezcal).

A category of Italian cocktails combining a bitter liqueur with prosecco and soda water, served over ice. The name comes from the German word for "spray." The Aperol Spritz is the most famous, but variations use Campari, Select, or other aperitivos.

A cocktail mixing method where ingredients are gently combined with ice using a bar spoon to chill and dilute while maintaining clarity.

A description indicating that the cocktail should be gently mixed with ice using a bar spoon to chill without aeration.

A bar tool that separates ice and solid ingredients from the liquid cocktail when pouring into a serving glass.

A mixing technique using a swizzle stick or bar spoon rotated rapidly between the palms to mix and chill a drink directly in the glass. Traditional to Caribbean cocktails.

A stirring rod with forked branches at the end, traditionally carved from the Quararibea turbinata tree native to the Caribbean. Spun rapidly between the palms to mix and chill drinks directly in the glass.

Pouring a cocktail back and forth between two vessels from a height to aerate and chill without excessive dilution. Traditional for making sangria and used for the Blue Blazer with flames.

A cocktail and aesthetic movement inspired by romanticized Polynesian themes, featuring complex tropical drinks with multiple rums and exotic ingredients.

A sculptural ceramic vessel shaped like Polynesian-inspired figures or objects, used for serving tropical tiki cocktails.

A heat-resistant glass or ceramic mug with a handle, designed for serving hot drinks like Hot Toddies, Irish Coffee, and other warm cocktails.

Premium spirits stored on the highest shelf behind the bar, representing the establishment's finest and most expensive options.

A strip of citrus peel used as a garnish, expressing aromatic oils over the drink and often left in or perched on the rim.

A cocktail that has been chilled (by shaking or stirring with ice) and then strained into a stemmed glass without ice.

A cocktail made with the bar's house spirits, which are typically the most economical options kept in the speed rail or well.

A stemmed glass with a bowl shape designed to enhance the aromatics and drinking experience of wine, also used for certain cocktails.