(n.) This variation on the fizz was said to have been created by Joe Rickey, a lobbyist from Missouri More


(n.) Rum is a spirit made from fermented sugar cane juice or any of its byproducts, including molasses and More

Rye Whiskey

(n.) Rye whiskey must be made from a grain bill of at least 51-percent rye, with the rest comprised More


(n.) References to sake, a Japanese alcoholic beverage made from rice, date back over a thousand years. The production More

Scotch Whisky

(n.) Scotch, a type of Scottish whisky made from malted barley, must be distilled below 190 proof and aged More


(v.) A cocktail-making technique in which the ingredients are rapidly shaken by hand in a shaker before being strained More


(n.) a cocktail-making tool used to shake ingredients for a cocktail. This tool to shake ingredients for a cocktail comes More


(n.) A fortified wine of 15 to 22-percent alcohol by volume made in the Jerez region of southern Spain, More


(n.) A diminutive mixed drink comprised of one to two ounces of liquid generally served in a shot or More

Shot Glass

(n.) A small glass used to serve shots and shooters, usually made from glass with a thick base and More


1. (n.) A vinegar-based syrup used as a mixer. From the Arabic word sharab, meaning “to drink,” these acidic More


(n.) A precursor to the original “cock-tail” (the Old Fashioned), the slings of the 18th century were nearly interchangeable More

Sloe Gin

(n.): Not a true gin, but a tart-sweet liqueur flavored with black thorn sloe berries (a relative to the More


A julep in miniature, a smash is a mix of a base spirit, sugar and water, served over crushed More


A direct descendant of punch, the basic sour forms the template for a host of modern drinks. First mentions More


(n.) A measurement used to indicate a small imprecise amount of liquid slightly larger than a dash that is More


(n.): A chilled cocktail made from white wine and seltzer or club soda, usually poured in a ratio of More

Straight Up

(phrase) This ambiguous drink order requests that either a spirit be served neat (without ice) or a cocktail be More


(n.) This bartending tool, usually made of metal, is used to strain a chilled cocktail into the service glass More

Swizzle Stick

1. (n.) A bartending tool used to make swizzle drinks, this thin wand comes with short, skewed prongs on More


(n.) Commonly used in 19th-century cocktails in the United States, these sugar-sweetened solutions provide a viscosity as well as More


(adj.) A catchall category for cocktails that use a non-alcoholic mixer, usually juice or soda, and served over ice More

Tennessee Whiskey

(n.) This straight bourbon whiskey made in Tennessee must be distilled from a mash of at least 51-percent corn, More


(n.) One of Mexico’s most famous exports, tequila is made from the heart of the blue agave plants grown More


(n.) Though the modern definition of the toddy almost always points to any alcoholic beverage served hot, it wasn’t More

Tonic Water

(n.) This soda flavored with quinine became popular as a malaria-prevention tonic in the 18th century. In the 17th More

Triple Sec

(n.) One of the two main styles of sweetened orange liqueur, triple sec is thought to have been invented More


(n.) A thin slice of fresh citrus fruit peel used as a cocktail garnish that when squeezed or flamed More


(Adj.) A drink order requesting that a cocktail or spirit be shaken or stirred with ice, then strained and More


(n.) A fortified aromatized wine, vermouth is made by adding a neutral grain spirit to a low-alcohol wine, then More


(adj.) A cocktail made without alcohol, a term most frequently applied to frozen drinks, such as Daiquiris.


(n.) A close relative to neutral grain spirit, vodka is made by distilling almost anything—potatoes, grains, fruits, sugar—to above More

Well Drink

(n.) A cocktail made from house liquor, which is usually a cheaper and less prestigious label; the opposite of More


(n.) A large umbrella of a category covering spirits distilled from a fermented mash of grains. In the United More