glossary

Infuse

(v.) The practice of steeping herbs, spices, or fruits in alcohol to transfer flavor to the liquid. There are two basic ways of flavoring alcohol: during the distillation process, in…

glossary

Hard Shake

(v.) A highly choreographed and controversial version of the hand shake said to increase emulsification, texture and quality of ice chips that float on a shaken and poured cocktail. Developed…

glossary

Shake

(v.) A cocktail-making technique in which the ingredients are rapidly shaken by hand in a shaker before being strained into the service glass. Cocktails that include “cloudy” ingredients, such as…

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

Float

(v.) A bartending skill used to layer cocktail ingredients in the glass, as seen in drinks such as the Mai Tai, Black and Tan or Pousse Café. Typically a bartender…

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

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.