PUNCH | Glossary

Double Strain

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

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

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

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

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

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

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

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

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

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