glossary

Atomizer

(n.) A piece of bartending equipment that allows liquids to be sprayed in a fine mist. Most often thought of as a fussy way of adding small amounts of vermouth…

glossary

Twist

(n.) A thin slice of fresh citrus fruit peel used as a cocktail garnish that when squeezed or flamed over the surface of a cocktail, contributes citrus aroma and flavor.…

glossary

Swizzle Stick

1. (n.) A bartending tool used to make swizzle drinks, this thin wand comes with short, skewed prongs on one end. While traditionally made of wood from the Caribbean swizzlestick…

glossary

Shaker

(n.) a cocktail-making tool used to shake ingredients for a cocktail. This tool to shake ingredients for a cocktail comes in two main styles: the traditional, or cobbler shaker, and the…

glossary

Mull

(v.) To add spices, sugar and fruit to a heated beverage, usually wine. Common mulling spices include cinnamon, cloves and citrus peel. This tradition, often associated with winter holidays, has…

glossary

Muddler

(n.) A bartending tool used to muddle cocktail ingredients. A long-handled rod with a blunt end, usually made from wood, fancier versions have indentations on the blunt head to better…

glossary

Muddle

(v.) A bartending technique in which a long blunt instrument is used to mash fruits, herbs, sugar or spices. Depending on what is being muddled, the action serves different functions:…

glossary

Jigger

(n.) A bartending tool used to measure small quantities of liquid. In 19th-century recipes, this measurement was imprecise, but some speculate it correlated with either the pony glass or something…