Vocabulary every home bartender and cocktail enthusiast should know.
Alcohol by Volume - the standard measure of alcohol content expressed as a percentage of total liquid volume.
Also: alcohol by volume, alcohol content
A pre-dinner drink intended to stimulate the appetite, typically lower in alcohol and featuring bitter or dry flavor profiles.
Also: apéritif, pre-dinner drink
The primary alcoholic ingredient that forms the foundation of a cocktail, typically comprising the largest portion of the drink.
Also: main spirit, primary spirit
Highly concentrated aromatic flavoring agents made from botanical ingredients, used in small amounts to add complexity and balance to cocktails.
Also: cocktail bitters, aromatic bitters
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 ordered by specifying the exact brand of spirit to be used, such as asking for a Tanqueray and Tonic.
Also: call, specified brand
A milder drink consumed immediately after a shot of liquor to ease the burn or cleanse the palate.
Also: back, wash
A small, imprecise unit of measurement for liquid ingredients, typically a few drops from a bottle with a dasher top.
Also: drop
An after-dinner drink intended to aid digestion, typically stronger and featuring herbal, bitter, or sweet rich flavors.
Also: after-dinner drink
The water added to a cocktail from melting ice during shaking, stirring, or serving, which is essential for proper balance and mouthfeel.
Also: water content
A cocktail variation that includes olive brine, adding a savory, salty quality and a slightly cloudy appearance.
Also: filthy, extra dirty
In cocktails, refers to drinks made with less sweet vermouth or simply less sweetness overall; in wines and vermouths, indicates low residual sugar content.
Also: less sweet, brut
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.
A sweet, spiced Caribbean syrup or liqueur made with lime, almond, ginger, cloves, and allspice, essential for many tiki cocktails.
Also: velvet falernum
A family of cocktails containing a whole egg or egg yolk, creating a rich, creamy texture.
Also: Egg Flip
The technique of pouring spirits directly without using a jigger, relying on counting and experience to achieve accurate measurements.
Also: speed pouring
A decorative and often functional element added to a finished cocktail, providing visual appeal, aromatic enhancement, and sometimes flavor.
Also: decoration, finishing touch
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.
Also: pomegranate syrup
Cocktails following the Manhattan template of whiskey, vermouth, and bitters. Includes the Rob Roy (Scotch), Brooklyn (rye with dry vermouth), and numerous variations.
Supporting ingredients that complement and balance the base spirit in a cocktail, including vermouths, liqueurs, syrups, and bitters.
Also: secondary ingredient
A description indicating that ingredients have been pressed and crushed to release their flavors before the other ingredients are added.
Also: crushed, pressed
A spirit served at room temperature in a glass without ice, water, or any other additions.
Also: straight, pure
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 spirit or cocktail served over ice in a rocks glass.
Also: over ice, on ice
A sweet almond-flavored syrup made from almonds, sugar, and often orange flower water, essential for tropical and classic cocktails.
Also: almond syrup
Spirits bottled at higher than standard alcohol content, typically above 50% ABV (100 proof), offering more intense flavor and alcohol punch.
Also: navy strength, cask strength
A cocktail made with equal parts sweet (red) and dry (white) vermouth instead of just one type.
Also: balanced
A measurement of alcohol content primarily used in the United States, where proof equals twice the ABV percentage.
Also: alcohol proof
A description indicating that the cocktail should be vigorously mixed with ice in a shaker to chill, dilute, and aerate.
Also: shake
A liquid sweetener made by dissolving sugar in water, used to incorporate sweetness smoothly into cold cocktails.
Also: sugar syrup, bar syrup
A cocktail style where the base spirit remains the dominant flavor, with modifiers playing supporting roles rather than masking the alcohol.
Also: boozy, strong
An imprecise measurement indicating a small amount of liquid, more than a dash but less than a full pour.
Also: 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 description indicating that the cocktail should be gently mixed with ice using a bar spoon to chill without aeration.
Also: stir
A cocktail and aesthetic movement inspired by romanticized Polynesian themes, featuring complex tropical drinks with multiple rums and exotic ingredients.
Also: tropical, Polynesian pop
Premium spirits stored on the highest shelf behind the bar, representing the establishment's finest and most expensive options.
Also: premium, high-end
A strip of citrus peel used as a garnish, expressing aromatic oils over the drink and often left in or perched on the rim.
Also: citrus twist, peel
A cocktail that has been chilled (by shaking or stirring with ice) and then strained into a stemmed glass without ice.
Also: straight up
A cocktail made with the bar's house spirits, which are typically the most economical options kept in the speed rail or well.
Also: rail drink, house pour
