Bartender's Guide to Cocktails: A Complete Recipe Book to Discover the Secrets and Techniques on How to Mix Drinks for the Home Bartender by Brian Cruise

Author:Brian Cruise
Language: eng
Format: mobi
Published: 2020-02-06T18:30:00+00:00

Terms

Aperitif

A drink served prior to eating. The purpose of this is to stimulate one’s appetite in preparation for a meal.

Box

To mix ingredients of the drink quickly without shaking them. Shaker will be turned once and then poured into a glass.

Call Drink

A drink that has a brand which is used in the name and emphasized over the other ingredients. A simple example would be a Sailors and Coke – Sailor Jerry mixed with coke and fresh lime.

Cobbler

Any drink that is served in a high-ball glass with crushed ice, mint leaves and fruit.

Chaser

A drink, usually non-alcoholic, that is drank straight after a shot. This is used for two purposes – either to null the taste of the shot or to emphasis a certain flavor within the shot.

Digestif

A drink served post eating. The purpose is to aid digestion. Examples would be Sambuca, Port or an espresso laced with liqueur.

Lace

The last ingredient added to a cocktail recipe. Often added after the cocktail has been mixed and added to the glass.

Fizz

Does not refer to champagne or Prosecco, instead it simple means any drink that is carbonated. You may hear a bartender or mixologist “adding fizz” which could simply mean soda water.

Frappe

A partially frozen beverage.

High-Ball

Any spirit served with soda/sparkling water in a tall glass, which is where the term high-ball glass comes from.

Low-Ball

Any spirit served with soda/sparkling water in a short glass. Short glass refers to a rocks-glass.

Mist

A drink, usually an after dinner liqueur, poured into a short glass of crushed ice. Name comes from the mist that will rise as the alcohol touches the ice.

Neat

A drink served without ice or any accompanying ingredients. Drink is poured straight from bottle into the serving glass.

Nip

An amount equal to ¼ of a bottle.

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