Absinthe

(n.) This boldly-flavored spirit is flavored with a distinct mix of herbs and botanicals, most often anise, fennel and More

Absinthe Fountain

This theatrical accessory used to dispense ice cold water can be used in the traditional preparation of absinthe along with More

Absinthe Spoon

(n.) Used in the ritual of preparing absinthe, this perforated spoon sits atop a glass of absinthe to hold More

Age

A quantifiable amount of time between a product’s creation and either its on-sale date or consumption. For spirits, age More

Alcohol

(n.) Alcohol meant for consumption is known more scientifically as ethyl alcohol or ethanol, made as a byproduct from More

Angel’s Share

(n.) The small amount of spirit or wine that evaporates while the liquid is aging in barrels.

Aperitif (Aperitivo)

(n.) An umbrella of a drink category relating to the time of consumption rather than a specific drink, an More

Appellation

(n.) A geographic boundary wherein certain winemaking and grape-growing rules must be followed in order for the wine to More

Aquavit

(n.) Similar in structure to gin, this Scandinavian spirit is distilled from grains or potatoes, and flavored with caraway More

Atomizer

(n.) A piece of bartending equipment that allows liquids to be sprayed in a fine mist. Most often thought More

Back

(n.) A secondary order meant to complement the first at a bar served in a separate glass. (e.g. “I More

Backbar

(n.) The area behind the bar with shelves for storing glassware, equipment or extra bottles of liquor.

Bar Spoon

(n.) A bartending tool; usually a long, thin-handled spoon used for stirring, mixing, and layering drinks. A good spoon More

Bitters

(n.) A high-proof alcohol infused with herbs, roots and spices. Invented as a medicinal tonic, they were originally meant More

Blend

(v.) A cocktail-making technique that involves mixing the ingredients of a cocktail with ice in an electronic blender; the More

Bottled in Bond

(phrase) A legal term referring to American spirits (usually whiskey) that have been processed according to regulation of the More

Bourbon Whiskey

(n.) This American subset of whiskey is made from distilling a fermented mash of at least 51-percent corn and More

Brandy

(n.) Brandy is a spirit distilled from fermented fruit juice or fruits. Though most commonly associated with the French More

Buck (Mule)

(n.) Falling under the umbrella of Coolers, this family of drinks distinguishes itself by the addition of ginger ale More

Build in Glass

(phrase) A cocktail-making technique where the unmixed ingredients are poured directly into the serving glass. A cocktail stirrer or More

Cachaça

(n.) Invented in the 16th century soon after Portuguese colonialists introduced sugarcane to Brazil, cachaça is a spirit distilled More

Call Drink

(n.) A drink order in which the specific brand of liquor is specified. (e.g. “I would like a Hendrick’s More

Canadian Whisky

(n.) Legally, Canadian whisky must be distilled from fermented grains, aged for three years in wood casks and bottled More

Cask

(n.) Wooden barrels, or casks, have been used for millennia to transport liquids throughout Asia and Europe, falling out More

Chartreuse

(n.) Invented by Carthusian Monks in the early-16th century for medicinal purposes, Chartreuse is one of the earliest-known herbal More

Chaser

(n.) A mild beverage, usually water or beer, sipped after consuming a shot of hard liquor, or a shot More

Club Soda

(n.) Carbonated water with added minerals—commonly sodium bicarbonate or salt—club soda was designed to approximate mineral water, which is More

Cobbler

An offshoot of the punch family tree, a cobbler is, at its most basic, a mix of a spirit, More

Cocktail Stirrer

(n.) A thin rod, usually made of plastic, glass or metal, used to mix the ingredients of a cocktail, More

Cognac

(n.) This grape brandy is made in the Charente region of France. The Dutch invented cognac in the 17th More

Cooler

(n.) A catch-all category for a broad swath of drinks made by mixing a spirit or fortified wine with More

Cordial

(n.) In the United States, the terms cordial and liqueur can be used interchangeably to denote a sweetened-spirit, though More

Crème de Cacao

(n.): A sweetened liqueur flavored with cacao (cocoa bean) and vanilla. The word “crème” refers to the rich texture More

Dash

(n.) An imprecise measurement used to indicate a very small amount of liquid, most often used in reference to More

Digestif (Digestivo)

(n.) Conceptually paired with the aperitif as book-ends to a meal, the digestif is an after-dinner drink, and is More

Distillation

(n.) A chemical process used to make high-alcohol spirits, distillation separates ethanol (drinking alcohol) from water. The basic steps: More

Double Strain

(v.) This cocktail-making technique for shaken drinks requires two strainers (usually a Hawthorne strainer and a fine-mesh strainer) for More

Dram

(n.) Derived from the Scottish-Gaelic term meaning “drink,” a dram originally indicated a liquid measurement equaling one-eighth of an More

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