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Lesson 2: Terms
Bartending 101 Lesson 2 (Basic Terms)
| Term | Definition |
|---|---|
| Age | Often used as a measure of quality. |
| Alcohol | Common to all liquor. Spirits distilled from grain, grape, fruit and cane are most common |
| Ale | Typically stronger and more bitter than beer. Brewed from malt & hops. Color varies from light to dark amber. |
| Aperitif | A French term referring to a light alcoholic drink taken before a meal to stimulate your appetite & enjoyment of food and wine that follow. |
| Aromatized Wine | Includes French & Italian types of vermouth & the quinined or other aperitif wines of various countries. |
| Beer | Beverage brewed from malted barley & other grains cultured with yeast and flavored with hops. Different varieties include: ale, porter, malt liquor, bock, pilsner and lager. |
| Bitters | A very concentrated flavoring agent made from spices, roots, barks, herbs and berries. Usually used to provide a smoothness to some whiskey. |
| Black & Tan | A mixture of equal parts of light & dark beer or ale. |
| Blended Whiskey | Straight whiskey combined with neutral grain spirits. |
| Bock | German beer that is full-bodied, slightly sweet and usually dark. Heavier, darker, richer and sweeter than lager or ale. |
| Bottled-in-Bond Whiskey | Straight whiskey, usually bourbon or rye, produced under government control and supervision. Must be at least 4 years old, bottled at 100 proof and produced in one distilling by the same distiller. |
| Bouquet | A wine’s fragrance or aroma. |
| Bourbon | American whiskey made using at least 51% corn grain mash combined with wheat, oats, rye and barley. |
| Box | To pour into and out of a shaker, usually only once to give a drink a quick mix without shaking. |
| Brandy | A liquor meaning “burnt wine”, distilled from wine and other fermented fruit juice and aged in oak casks and bottled. |
| Build | Build the drink in a glass starting with the ice and add the ingredients. |
| Canadian Whiskey | A blended whiskey, distilled from rye, corn and barley. Only produced under Canadian government control. If sold in the United States, it is at least 4 years old. |
| Call Drink | A drink made of liquor of defined brand and a mixer. |
| Chaser | A drink of a milder beverage taken after a drink of liquor. |
| Cobbler | A tall drink of any liquor served in a collins glass with shaved or crushed ice and garnished with fruit and mint sprigs. |
| Cocktail | A beverage that combines an alcohol with a mixer and usually served chilled. |
| Cognac | Brandy made only from grapes in the Cognac region of France. |
| Collins | Any basic liquor combined with lemon or lime juice and served on the rocks in a tall, frosted highball glass. Served with sugar and water, along with a lemon slice or cherry garnish. |
| Cooler | A tall drink made with different types of liquor, flavoring, cracked ice, carbonated beverages & citrus fruit rinds. |
| Cordial | A liqueur made by mixing neutral spirits. Fruits, flowers, herbs, seeds, roots, plants or juices, along with sweetener are added. |
| Corn Whiskey | Whiskey made from a mash of at least 80% corn. |
| Creme | A creamy cordial with a very high sugar content. Come in various flavors including cacao & vanilla bean, black currant, mint and violet. |
| Crusta | A sour drink served in a glass that’s completely lined with an orange or lemon peel cut in a continuous strip. |
| Cup | A punch made up in quantities of cups or glasses. |
| Daisy | An over-sized sour drink, normally made with rum or gin served over crushed ice and sweetened with fruit syrup. |
| Dessert Wines | Fortified wines to which alcohol has been added during fermentation. |
| Distillation | The process of separating the components in a liquid by heating it to the point of vaporization, then cooling it so it condenses in a purified form, increasing the alcohol content. |
| Draft Beer | Served from a tap. Make sure to chill the mug! No one wants a hot beer! |
| Dry | A term used to describe the lack of sweetness in wine, liquor or a cocktail. |
| Egg Nog | A traditional holiday drink containing eggs beaten with cream or milk, sugar and brandy, rum or bourbon. |
| Falernum | A syrup from the Caribbean made of mixed fruits, sugar cane & spices. Used as a sweetener in mixed drinks. |
| Fix | A sour drink similar to the daisy, but made with a large amount of crushed ice in a large goblet. |
| Fizz | An effervescent drink made from liquor (typically gin), citrus juices & sugar and shaken with ice and strained into a small highball glass. Soda water, any carbonated beverage or champagne can be used for the “fizz.” |
| Fortified Wine | Includes sherry, port, Madeira & Marsala, etc. |
| Frappe | An often fruity drink that combines several liqueurs and poured over shaved or crushed ice, or partially frozen. |
| Gin | A spirit distilled from grain. Usually colorless, but some have a golden or straw color because of aging in barrels. Juniper and other botanicals give it its flavor. |
| Grain Neutral Spirits | Alcohol distilled from grain at 190 proof. Used for making gin & vodka. It is colorless and nearly tasteless. |
| Grenadine | A nonalcoholic syrup flavoring for drinks, made from pomegranate or red currants. |
| Grog | A rum-based beverage which also includes water, fruit juice & sugar, commonly served in a large mug. |
| Hard Cider | Juice of apples that is expressed and fermented. |
| Highballs | Any liquor served in a medium to tall glass with ice, soda, water, ginger ale or other carbonated beverages. |
| Irish Whiskey | A blend that contains barley-malt whiskeys and grain whiskeys, dried in coal-fired kilns. Heavier than Scotch, and only produced in Ireland. |
| Jigger | A small drinking glass-shaped container used to measure liquor. Also called a shot. |
| Juleps | Made with Kentucky bourbon, sugar and fresh mint leaves and served with shaved ice in a frosty glass with a mint or fruit garnish. |
| Lace | To pour onto the top of a drink, normally the last ingredient added. |
| Lager | A light, bubbly and golden brew of beer that’s stored in a cask or vat until free of sediment and crystal clear. |
| Lowball | A short drink made of spirits served with ice, water or soda in a small glass. |
| Madeira | A fortified aperitif. |
| Malt Liquor | A beer that has a higher alcohol content than regular beer. |
| Maraschino Cherries | Specially treated cherries, pitted and then macerated in flavored sugar. Very popular as a garnish. |
| Marasala | Fortified dessert wine. |
| Mash | Grain or malt that’s ground or crushed before being steeped. Used in brewing beer and in the fermentation of whiskey. |
| Mead | Beverage made by fermenting honey, water and yeast with flavorings such as herbs, spices or flowers. |
| Mist | A liquor (usually an after-dinner liqueur) served over a glass of crushed ice. |
| Muddle | To mash or crush ingredients with a spoon or muddler ( a rod with a flattened end). |
| Neat | A term referring to a drink served without ice, water or mixers. The opposite of “on the rocks.” |
| Negus | A heated, punch-like combination of wine, spices & sweeteners. |
| Nightcap | An alcoholic drink taken before bedtime. |
| Nip | A very small bottle. |
| On the Rocks | Serve the drink over ice. |
| Orgeat | A nonalcoholic flavoring syrup prepared with almonds. |
| Pick-Me-Up | A drink designed to relieve the effects of a hangover. |
| Port | Full-bodied wine fortified with brandy and fermented. |
| Porter | A heavy, dark-brown, strongly flavored beer. The dark color and strong flavor come from roasted malt. Typically higher in alcohol content than other beers. |
| Posset | An old British drink from which eggnog was derived, consisting of heated ale or wine curdled with milk, eggs & spices. |
| Pousse-Cafe | A drink made from several liqueurs and cordials, each having a different weight & color so that when one is poured on top of another they layer and “float.” |
| Proof | The measure of the strength of alcohol. One proof equals one half (1/2) of 1% total alcohol. |
| Puff | A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served on the rocks. |
| Punch | A mixture of citrus juice with 2 or more liquors or wines, served chilled in a large punch bowl. |
| Quinine | Old term for tonic water. Quinine was used for medicinal purposes in the 1800’s, hence the term Doctor’s tonic. So next time you order a vodka tonic, you can tell your doctor it was in the best interest of your health! |
| Rickey | A drink made with whiskey, gin, rum or brandy combined with lime or lemon juice, cracked ice, soda or any carbonated beverage. Sometimes sweetened and garnished with a lemon or lime rind. |
| Rum | A spirit made by distilling the fermented juice of sugar cane, cane syrup and molasses. It is bottled and sold at 80 proof. Caramel is added to create dark rums. |
| Rye Whiskey | Distilled from a grain mash of 80% corn & usually aged in reused, charred oak barrels. |
| Sangaree | A tall, sweet, old-fashioned sans bitters made with whiskey, gin, run or brandy, with port wine floated on top, or with wine, ale, porter or stout & garnished with a sprinkle of nutmeg. |
| Schnapps | A generic term used in Europe to describe distilled liquors. |
| Shandy | A beer cocktail originating in Great Britain, combining beer & ginger ale. |
| Sherry | A wine fortified with brandy, added after fermentation. |
| Shooter | A straight shot of whiskey or other spirit taken neat and swallowed in one drink. |
| Shot | A small amount of alcohol, typically 1 oz. |
| Shrub | A combination of spirits, fruit juices and sugar aged in a sealed container such as in a cask or crock & then bottled. |
| Simple Syrup | Granulated sugar and hot water combined by heating. Used a sweetener for drinks. |
| Sling | A beverage made like a Sangaree, with the addition of lemon juice and twist of lemon peel, served in an old fashioned glass. |
| Smash | A short julep made of liquor, sugar and mint, served in a small glass. |
| Snifter | A short-stemmed, pear-shaped glass used for serving aromatic spirits such as brandy. |
| Sour | A short drink made by combining liquor with lemon or lime juice and a little sugar or sour mix. |
| Soda Water | Also known as carbonated water. |
| Spirits | Alcoholic liquids distilled from fermented grapes, fruits, grains, potatoes or sugar cane. |
| Splash | A quick press of the soda gun provides a splash of the required beverage. |
| Stout | A strong, dark beer made with dark roasted barley, which gives it a deep, dark color. |
| Straight Up | Another term used to describe cocktails served without ice. |
| Supercall | Also known as top-shelf or super-premium. Often higher proof alcohols, or super aged or flavored versions. |
| Straight Whiskey | Whiskey that is distilled from grain but not blended with neutral grain spirits or any other whiskey, aged in a charred oak barrel for at least 2 years. |
| Sour Mash Whiskey | A broad category of whiskey in which a portion of old mash is mixed with new to help advance the character and smoothness of the flavor. |
| Swizzle | A tall, traditional rum-based cocktail filled with cracked ice. |
| Syllabub | A beverage made from a mixture of sweetened milk or cream, wine & spices. |
| Tall | Double the mix in a tall glass but no extra alcohol. |
| Tequila | Mexican spirit distilled from the fermented juice of the blue agave plant. |
| Toddy | A drink, served hot or cold, in which a lump or teaspoon of sugar is dissolved in a little hot water, combined with liquor, and stirred. Served with nutmeg, clove, cinnamon or lemon peel in a tall glass. |
| Tot | A small amount of liquor. |
| Triple Sec | A cordial similar to Curacao, but colorless and not as sweet. |
| Up Drink | A drink served in a stemmed glass. |
| Variety | A term used to classify a type of grape used in the production of wine. A varietal wine uses only one grape variety. |
| Vermouth | Herb-flavored wine fortified with brandy and used in Martinis. |
| Virgin | A drink with no alcohol. A nice alternative for your DD! |
| Vodka | A refined & filtered liquor originally made in Russia from potatoes. Often distilled from corn & wheat in the U.S. |
| Water Back or Back | A small glass of water served at a 45 degree angle behind the customer’s drink. |
| Well Drink | A non-brand name bar drink. Often placed in the speed rail of a bar for easy access. |
| Whiskey | Spirit distilled from a fermented mash of grains such as corn, rye, barley or wheat, aged in oak barrels. After distillation, it is a water-colored liquid and gradually changes to an amber color during the aging period. |
| Wine | A drink made from the fermented juice of grapes. If another fruit is used, it will appear on the label of the bottle. |
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