(n.) A fortified wine made on the Portuguese island of Madeira, located off the coast of Morocco. Production can More


(n.): A wine bottle containing 1.5 liters, or double the standard bottle.


(n. or v.): A term referring to either grains that have been sprouted and then dried, or the process More

Malt Extract

(n.): An ingredient used in making beer, this product—either a syrup or a powder made from concentrating the sugary More

Malt Liquor

(n.) Not actually a liquor, but rather a beer with an ABV above 5 percent with a reputation for More

Martini & Rossi

(n.): Based in Turin, Italy, this company, which produces a variety of vermouths and sparkling wines, is most famous More


(n.) A mixture of grains and water heated to encourage the extraction of grains’ fermentable sugars. Cereal grains, including More


(n.) This alcoholic beverage made from honey rivals beer for the distinction of oldest alcoholic beverage, with archeological evidence More


(n.): A Greek brand of flavored brandy. Created in 1888, the proprietary recipe contains grape brandy, muscat wine and More


(n.) A Mexican spirit distilled from the agave plant with a distinctive smoky character (technically, tequila is a type More


(n.) Any non-alcoholic component of cocktail or mixed drink, most frequently soda or juice.


(n.) A portmanteau of “mock” and “cocktail,” used to designate a cocktail that contains no alcohol. While this term More


(n.) A spirit produced illegally in the United States, true moonshine can be distilled from any fruits, grains or More


(v.) A bartending technique in which a long blunt instrument is used to mash fruits, herbs, sugar or spices. More


(n.) A bartending tool used to muddle cocktail ingredients. A long-handled rod with a blunt end, usually made from More


(v.) To add spices, sugar and fruit to a heated beverage, usually wine. Common mulling spices include cinnamon, cloves More