glossary

Garnish

(n.) An object placed on or in a finished cocktail that performs a decorative function, though some may also add flavor. Many garnishes are built into traditional cocktail recipes; some…

glossary

Free Pour

(v.) A bartending skill in which the act of portioning a cocktail’s ingredients is done by pouring spirits straight from the bottle, rather than measuring with a jigger first. A…

glossary

Dry

(adj.) A drink order, usually in reference to the contemporary recipe for dry martinis, that specifies dry vermouth to be mixed with gin in a ratio of 1:5, or 6.

glossary

Double Strain

(v.) This cocktail-making technique for shaken drinks requires two strainers (usually a Hawthorne strainer and a fine-mesh strainer) for pouring the liquid from the shaker into the service glass. The…

glossary

Dash

(n.) An imprecise measurement used to indicate a very small amount of liquid, most often used in reference to liquids that are used sparingly, such as bitters or hot sauce.…

glossary

Build in Glass

(phrase) A cocktail-making technique where the unmixed ingredients are poured directly into the serving glass. A cocktail stirrer or straw may be employed or provided to blend the drink.

glossary

Blend

(v.) A cocktail-making technique that involves mixing the ingredients of a cocktail with ice in an electronic blender; the drink may then be referred to as frozen.

glossary

Bitters

(n.) A high-proof alcohol infused with herbs, roots and spices. Invented as a medicinal tonic, they were originally meant to aid digestion and cure a variety of ailments, including colds…