Glossary of Bar Terms, Liquors & Ingredients
Age
Often this is used as a measure of quality. It is not always dependable, however,
because ingredients are a factor.
Alcohol
Common to all liquor. Ethyl alcohol, spirits distilled from grain, grape, fruit and
cane are most common.
Ale
Brewed from malt and hops. Usually stronger and slightly more bitter than beer.
Color can vary from light to dark amber.
Aperitif
A French term referring to a light alcoholic drink taken before a meal to
stimulate appetite.
Beer
Beverage brewed from malted barley and other grains cultured with yeast and
flavored with hops. There are many varieties including ale, porter, malt liquor,
bock and lager.
Bitters
A very concentrated flavoring agent made from roots, barks, herbs and/or
berries.
Blended Whiskey
Combines straight whiskey with neutral grain spirits. Straight whiskey dominates
the mix by 20%. Sold at 80 proof.
Bock Beer
German beer that is full-bodied, slightly sweet and ususally dark. Heavier,
darker, richer and sweeter than either lager beer or ale in that order. About 6%
alcohol.
Bottled-In-Bond Whiskey
Straight whiskey, usually bourbon or rye, produced under government control and
supervision. Bonded whiskey must be at least four years old, bottled at 100
proof and produced in one distilling by the same distiller. It must be sorted and
bottled at a bonding warehouse under government supervison.
Bourbon
American Whiskey made using at least 51% corn grain mash in a wheat, oats, rye
& barley combination.
Brandy
A liquor distilled from wine and other fermented fruit juice. Aged in oak casks
and bottled at 80 to 84 proof. The finest Brandies are Cognacs.
Canadian Whiskey
A blended whiskey, which is distilled from rye, corn, and barley. Produced only in
Canada under government control. The Canadian whiskey sold in the U.S. is at
least four years old. Lighter than American whiskey, it is sold at 80 proof.
Chaser
A beverage drunk after another potable.
Cocktail
A beverage that combines an alcohol with a mixer.
Cognac
Suberb brandy of France, made only from grapes grown in the Cognac region of
France
Collins
Tall cool punch-like drinks. Any basic liquor with juice of lemon or lime, over ice
cubes in a frosted highball glass. Sugar and soda water added. Garnished with
lemon slice and a cherry, if desired.
Coolers
A tall drink made with different types of liquor, flavoring, cracked ice,
carbonated beverages and fruit rinds.
Cordial
A liquor (or liqueur) made by mixing or redistilling neutral spirits. Fruits, flowers,
herbs, seeds, roots, plants or juices are used and a sweetening is added. Most
cordials are sweet, colorful and highly concentrated. Many are made from secret
recipes and processes.
Corn Whiskey
A whiskey made from a mash of at least 80% corn. May or may not be aged.
Creme
A cordial with a very high sugar content. Its cream-like consistency gives it its
prefix. It comes in the following combinations:
Creme de Cacao: Made from cacao and vanilla beans.
Creme de Cassis: Made from black currant.
Creme de Mint: Made from mint.
Creme de Yvette: Made from violets.
Distillation
The process of seperating the components in a liquid by heating it to the point of
vaporization, then cooling so it condenses into a purified form.
Fizzes
Made from liquor, citrus juices and sugar. Shaken with ice and strained into small
highball glasses. Soda water is then added (the fizz). Any carbonated beverage,
even champagne, may be used. Some add egg whites or yolks.
Flips
An egg nog and fizz combination. Made with liquor, egg and sugar with shaved ice,
shaken well. Strained into short stemmed glasses for serving. Sprinkled with
nutmeg.
Frappes
Several liqueurs combined and poured over shaved or crushed ice.
Gin
Distilled from grain. Juniper berries and other botanicals give it its flavor. Most
gin is colorless, however, some gins appear golden or straw-colored because of
aging in barrels. Gin is bottled at proofs varying from 80 to 94.
Grain Neutral Spirits
Alcohol distilled from grain at 190 proof. Used in blended whiskeys for making
gin and vodka and other liquors. It is almost tasteless and colorless.
Grenadine
A flavoring for drinks. It is made from pomegranates or red currants.
Highballs
Any liquor served with ice, soda, plain water, ginger ale or other carbonated
liquids.
Hops
A hardy plant that produces conelike flowers. These flowers are used to impart
flavor to beer and ales.
Irish Whiskey
A blend that contains barley malt whiskeys and grain whiskeys. The malt is dried
in coal-fired kilns. The aroma of the fires does not influence the malt. Irish
whiskey is heavier than Scotch and is usually 86 proof. It is produced only in
Ireland.
Jigger
Also called a shot, a jigger is a small drinking glass- shaped container used to
measure liquor.
Juleps
Made with Kentucky bourbon and fresh mint leaves (muddled, crushed or whole).
May also be made with rye, brandy, gin, rum or champagne. Served with shaved
ice in an ice-frosted glass with a mint or fruit garnish and a straw.
Lager
Beer that is stored in a cask or vat until free of sediment and crystal clear. A
light, bubbly and golden brew.
Liqueur
A sweet alcoholic beverage made from an infusion of flavoring ingredients and a
spirit.
Liquor
A distilled, alcoholic beverage made from a fermented mash of various
ingredients.
Malt Liquor
A beer that has a higher alcohol content from 5 - 9 % higher than regular beer.
Maraschino Cherries
Specially treated fruit made from a variety of cherries. Pitted and then
macerated in flavored sugar. Popular as a garnish or ingredient in many drinks.
Mash
Grain or malt that is ground or crushed before being steeped. Used in brewing
beer and in the fermentation of whiskey.
Mead
Beverage made by fermenting honey, water and yeast with flavorings such as
herbs, spices or flowers.
Muddle
To mash or crush ingredients with a spoon or muddler ( a rod with a flattened
end).
Neat
A term referring to liquor that is drunk undiluted by ice, water or mixers.
On The Rocks
A beverage served over ice without adding water or other mixers.
Porter
A heavy, dark-brown, strongly flavored beer. The dark color and strong flavor
comes from roasted malt. Usually higher in alcohol than regular beers.
Potable
Any beverage, particularly those containing alcohol.
Proof
The measure of the strength of the alcohol. One (degree) proof equals one-half
of one percent of alcohol. For example, 100 proof equals 50% alcohol.
Punches
Citrus juices with two or more liquors or wines. Served cold. Hot punches use
milk, eggs and cream.
Rickeys
Made with lime, cracked ice, soda or any carbonated beverage and whiskey, gin,
rum or brandy. Served with the rind of lime. Similar to a collins or sour.
Rum
Made by distilling the fermented juice of sugar cane, cane syrup and molasses.
It is bottled and sold at 80 proof. Aged in uncharred barrels, it picks up very
little color. Caramel is added to create dark rums. Most rums are a blend of
several kinds.
Rye Whiskey
Distilled from a grain mash of 80% corn. It is usually aged in reused, charred oak
barrels.
Sangarees
Made with whiskey, gin, rum or brandy, with port wine floated on top, or with
wine, ale, porter or stout, with a sprinkle of nutmeg. Actually a tall, sweet, old
fashioned (sans bitters).
Scotch Whiskey
Blended whiskeys from native barley grain and Scottish pot stills. All Scotch
blends contain malt whiskey. The smoky flavor comes from drying malted barley
over peat fires. Produced only in Scotland. Exported Scotch is at least four
years old and is usually 80 to 86 proof.
Shot ; Shot Glass
A small amount of alcohol. A shot glass is the drinking glass-shaped container in
which such an amount is measured or served.
Simple Syrup
Simple syrup can be made in a saucepan, gradually stir one pound granulated
sugar into 13 oz. hot water to make 16 oz. simple/sugar syrup. Used as a
mixer/sweetener for drinks.
Slings
Made like sangarees with the addition of lemon juice and a twist of lemon peel.
Served in an old fashioned glass.
Snifter
A short-stemmed, pear-shpaed glass that is larger at the bottom than at the
top.
Sour
A cocktail made by combining liquor with lemon juice and a little sugar.
Stout
A strong, dark beer. More redolent of hops than beer and is made with darkroasted barley which gives it a deep, dark color.
Straight Up
Term used to describe cocktails that are served up without ice.
Sweet And Sour Mix
Sweet and Sour Mix can be made with 1 - 1 1/2 tbs. Lemon Juice and 1 tsp. of
Powdered Sugar. It is used as a mixer for drinks.
Smashes
Small juleps, served in old fashioned glasses. Made with muddled sugar, ice
cubes, whiskey, gin, rum or brandy and soda. Garnished with sprigs of mint and
fruit.
Sours
Made of lemon juice, ice, sugar, with any basic liquor. Similar to highly
concentrated punch. Garnished with a lemon slice and a cherry.
Straight Whiskey
A whiskey that is distilled from grain but not blended with neutral grain spirits
or any other whiskey and aged in a charred oak barrel for at least two years.
Sour Mash Whiskey
A broad category of whiskey whereby a portion of old mash is mixed with new to
help advance the character & smoothness of the flavor.
Swizzle Stick
A twig with a few forked branches on its end. It is usually inserted into the
glass. Used for stirring.
Tequila
A distillate of the sap of the century plant. Sometimes called "Cactus Whiskey".
Mexican spirit distilled from the fermented juice of the blue agave plant.
Toddies
Served hot or cold. A lump or teaspoon of sugar dissolved in a little hot water,
with liquor, ice or hot water added and stirred. Served with nutmeg, clove,
cinnamon or lemon peel.
Triple Sec
A cordial similar to Curacao but less sweet and colorless.
Vermouth
Herb flavored wine fortified with Brandy.
Vodka
A refined and filtered liquor distilled at 190 proof and bottled for sale at 80 to
110 proof. Originally made in Russia from potatoes. It is usually distilled from
corn and wheat in the U.S. The difference between various vodkas depends on
the types of grains used and the distilling and filtering processes. Most
American vodkas are filtered through activated charcoal. Vodka is colorless,
tasteless and odorless. It is not aged.
Whiskey
Made from grains like corn, rye, barley, or wheat. It is distilled from a
fermented mash of the grain, then aged in oak barells. At this stage it is a
water-colored liquid. During the aging period, it gradually attains its amber color,
flavor and aroma. It is bottled and sold at 80 proof. Whiskey of each country is
distinct from that of the others because of the local grain characteristics,
distillation techniques and formulas. Scotland, Ireland, the U.S. and Canada are
major producers.
Wine
Made from the fermented juice of grapes. If another fruit is used it appears on
the label. Under 14 to 20% alcohol.
Part Two
- A–
Abisante - a pale green, anise flavored liqueur
Absinthe - an alcohol containing wormwood
Acerola Pulp - the pulp of the Barbados cherry, a variety of sub -tropical plants which grow
in the Caribbean and Texas
Advokaat - an eggnog liqueur originally from Holland
After Shock - a peppermint and cinnamon flavored liqueur
Akvavit - from Scandinavia, made from rye with an infusion of caraway
Ale - a beer similar to lager, but with more of a bitter taste
Alize - a passion fruit flavored liqueur
Amaretto - an almond -flavored liqueur made from apricot pits
Anise; Anisette - licorice -flavored liqueur made from anise seeds
Apple Brandy, Applejack - Brandy made from Apples
Apple Pucker - an apple -flavored schnapps made by De Kuyper
Apricot liqueur - a cordial made from apricot pits
Armagnac - a brandy like cognac, but distilled only once and available in vintages
-BB and B - a dry blended liqueur made from Benedictine and old Cognac and produced in
France
Banana Liqueur - a sweet liqueur made from bananas
Beer - an alcoholic beverage made from malted barley; flavored with hops after
fermentation
Benedictine - an herb liqueur made from a formula by the Benedictine Monks in France
-CCabernet - a type of red wine, high in tannin and medium to full bodied with a distinctive
flavor of black currant (Cabernet Sauvignon)
Campari - a bright red type of orange bitters named after its Italian inventor
Canadian Whiskey - a liquor made from corn, rye, and barley; always blended and usually
aged for six or more years in oak casks
Cappuccino - a coffee with frothy milk on top, sprinkled with cinnamon and grated
chocolate
Chambord - a French liqueur made from small black raspberries
Chambraise - a French liqueur made from small strawberries
Chartreuse - an herb -based cordial that comes in either yellow or green varieties; created
by Carthusian monks in France in the early 17th century
Chaser - a mild drink, such as beer, taken after a hard liquor
Cider - an alcoholic drink made from the fermentation of apple juice
Cognac - a fine brandy from the Cognac region in France
Cointreau - a high -quality orange -flavored liqueur made from the skins of Curacao
oranges; the generic term is Curacao which if redistilled clear is called triple sec
Cooler - a drink made with wine or another spirit and a carbonated mixer
Cordials - sweetened spirits distilled from fruits, seeds, herbs and peels; also known as
liqueurs
Cream of Coconut - a coconut syrup used in many exotic drinks, especially Pina Coladas
Creme Liqueurs - a group of liqueurs with a high sugar content with a consistency of
cream
Curacao - a delicate orange - flavored liqueur
-DDaktari - a delicious liqueur based on ripe bananas and exotic fruits.
Drambuie - a Scottish liqueur that is a concoction of Scotch, heather honey and herbs.
Dubonnet - see vermouth.
-EEau de Vie - all spirits distilled from fermented fruits, starting with wine-based Cognac and
armagnac.
-FFalernum - a tasty West Indian syrup made from almonds and spices.
Fernandes - a brand of rum distilled in Trinidad.
Fino sherry - a pale, very dry Spanish sherry.
Fior d' Alpi - a liqueur that is flavored with Alpine flowers and herbs. Name means "Alpine
Flowers".
Frangelico - an Italian liqueur flavored with hazelnuts and herbs.
-G-
Galliano - a sweet Italian liqueur that is based on up to 80 herbs, roots, berries, and
flowers from the Alpine slopes to the north of Italy. Flavorings include anise, licorice, and
vanilla.
Glayva - a Scotch-based liqueur that is flavored with heather honey, orange peel, and
various herbs.
Goldwasser - a sweet colorless liqueur that is based on the drink kummel and to which
gold specks are added.
Grand Marnier - a sweet Cognac-based liqueur that is flavored with oranges.
Grappa - an Italian brandy made from distilling grape skins that remain after wine
production.
KKahlua - a coffee-flavored liqueur. Counterpart is Tia Maria.
KeKe Beach - a key lime liqueur.
Klipdrift brandy - South African brandy.
kummel - a sweet liqueur that is flavored with caraway seeds.
Kwai Feh - a lychee-flavored liqueur.
-LLiqueur - a class of spirit that is usually sweet and often served after dinner. It is produced
by either mixing or redistilling spirits with natural ingredients such as fruits, plants,
flowers, or chocolate. Sugar must be at least 2½% of the contents by weight.
Lillet - an aperitif wine produced from a blend of Bordeaux wines, enhanced by liqueurs.
Lillet Blond (Blanc) - an aperitif wine that has subtle flavors of honey, orange, lime, and
mint.
Lillet Rouge - an aperitif wine that is spicy and flavored with essences of vanilla and
berries.
Liqueur Okolehao - Liqueur Okolehao is made with aged whiskey, tropical flavors and the
ancient and revered Hawaiian Ti Root plant.
L'ush Creamed Vodka - vodka flavored with cream soda.
-Mmadeira - a wine resembling sherry traditionally produced in the Madeira Islands, a chain
of 8 islands off the northwest coast of Africa.
Mokatika - coffee liqueur.
Malibu - a white rum-based liqueur which is flavored with coconut.
Mandarine Napoleon - a French brandy-based liqueur that is flavored with tangerine
skins. Grand Marnier is widely preferred to Mandarine Napoleon.
-OOrange Flower Water - a particularly fragrant distillation of orange petals that is used
sparingly to accent mixed drinks.
Oransoda, Lemonsoda, Pelmosoda - fruity soft sparkling drinks made with fresh, natural
juice.
Orgeat - almond syrup.
Oude Meester ginger liqueur - South African ginger liqueur.
Oude Meester peppermint liqueur - South African peppermint liqueur.
-PParfait Amour - a purple liqueur that is flavored with citrus fruits, cloves and other spices.
Name means "Perfect Love".
pastis/ouzo/ojen - a European liqueur that clouds up when mixed with water, hence the
name pastis.
Pernod - French pastis.
Phillips Holiday Nog - egg nog style liqueur.
Pimm's - English in origin, this liqueur has a base of London Gin and flavored with fruit
extracts.
Pineau de Charentes - a fortified red wine that is similar to port.
Pisco - a colorless brandy that is produced in Latin America.
Main producers are Peru and Chile.
Poire William - a liqueur which is flavored with Williams pears.
Port - a dark dessert wine from Portugal.
Pousse-cafe - an after-dinner drink made with liqueurs of varying weights and colors. The
liqueurs must be delicately poured into the glass so that several separate layers of liquid
are the result.
Praline liqueur - a cordial flavored to taste like buttery pecan pralines.
-PParfait Amour - a purple liqueur that is flavored with citrus fruits, cloves and other spices.
Name means "Perfect Love".
pastis/ouzo/ojen - a European liqueur that clouds up when mixed with water, hence the
name pastis.
Pernod - French pastis.
Phillips Holiday Nog - egg nog style liqueur.
Pimm's - English in origin, this liqueur has a base of London Gin and flavored with fruit
extracts.
Pineau de Charentes - a fortified red wine that is similar to port.
Pisco - a colorless brandy that is produced in Latin America.
Main producers are Peru and Chile.
Poire William - a liqueur which is flavored with Williams pears.
Port - a dark dessert wine from Portugal.
Pousse-cafe - an after-dinner drink made with liqueurs of varying weights and colors. The
liqueurs must be delicately poured into the glass so that several separate layers of liquid
are the result.
Praline liqueur - a cordial flavored to taste like buttery pecan pralines.
Prosecco - an Italian sparkling wine.
Punsch/Swedish Punch - a rum-based drink to which other forms of alcohol - including
wine - are added, together with spices such as cinnamon. It is sweetened and then caskaged.
Punt e Mes - see vermouth.
-RRaspberryLliqueur - a raspberry-flavored cordial, sometimes called creme de framboise.
Rhum Barbancourt - Hatian rum.
rock and rye - an amber-colored American liqueur originally made from rye whiskey and
rock candy.
rum - a spirit produced from the fermented juices of sugar cane, sugar cane syrup, sugar
cane molasses or other sugar cane byproducts. It is traditionally produced in the
Caribbean.
rye - a whiskey distilled from a mash containing not less than 51% rye grain, traditionally
produced in the United States and Canada.
-SSabra - Israeli liqueur that is flavored with Jaffa orange and chocolate.
Sake - wine produced from rice.
Sambuca - an Italian licorice-flavored liqueur made from elderberries.
Sauternes - A delicate sweet white wine from the Bordeaux region of France, made from
grapes that have been infected with noble rot.
Schnapps - dry European spirit. Popular flavors include apple, peppermint, peach, black
cherry, cinnamon, and wild berry.
Scotch - whisky distilled in Scotland, usually from malted barley, broadly divided into 2
types - blended and single-malt.
Sherry - a dessert wine from southern Spain.
Simple Syrup - a combination of water and granulated sugar that, when boiled, condenses
into a clear, sweet syrup - often used in cocktail recipes.
Sint Maarten Guavaberry - This liqueur is made from local guavaberries on the island of St.
Maarten/St. Martin.
Skyy Citrus Vodka - vodka flavored with lime, lemon, tangerine, orange, grapefruit.
Skyy Cosmo Mix - non-alcoholic mix flavored with lime, cranberry, orange.
Slivovitz - a European plum brandy whose base fruit is a particular variety of black plum
called Madjarka.
sloe gin - a cordial or liqueur whose characteristic flavor is derived from sloe berries.
Sour Mash - a blended grain mash used to make whiskeys.
Southern Comfort - a fruity American whiskey liqueur.
Spumante - Italian sparkling wine.
Strega - an Italian liqueur flavored with citrus fruits, supposedly based on a witches's
brew. Name means "witch".
Suze - a wine-based liqueur that is flavored with gentian root.
-TTarantula Azul - blue tequila.
tequila - a spirit distilled from the agave plant, produced in Mexico.
Tia Maria - a deep brown coffee-flavored drink that has a base of Jamaican rum.
Counterpart is Kahlua.
Tonic Water - a carbonated beverage containing lemon, lime, and quinine, an alkaloid
obtained from the cinchona bark.
Triple Sec - a type of curacao liqueur.
Tuaca liqueur - a unique blend of brandy, vanilla, and citrus fruit essences. It is produced
in Italy.
-VVan der Hum - a South African brandy-based liqueur which is flavored with naartjies
(tangerine-like orange variety), nutmeg and other spices.
Vermouth - an aperitif wine derived from grapes.
Vodka - a clear spirit that is generally made from grain, but can be distilled from other
starches such as potatoes, corn and beets. Vodkas are commonly flavored with essences of
citrus or other fruits, or spices such as pepper.
-WWhiskey / Whisky- a spirit distilled from fermented grain mash, stored in oak containers.
White Magic - a brand of white rum distilled by Caroni in Trinidad.
Part Three
1. ABV -The measurment for alcoholic strength of a spirit. The
ABV is measured as a percentage part of the entire liquid. For
example an ABV of 30% is 30% alcohol 70% water.
2. Anejo - Tequilla which has been aged for over a year.
3. Agave - The Mexican desert lillies used in the production of
Tequilla and Mezcal.
4. Age Statement - The age on a bottle which refers to the age
of the youngest ingredient.
5. Angel’s Share - The phrase used for the amount of spirit
which evaporates during the distillation process.
6. Aromatized - To flavour with herbs and spices e.g Vermouth
7. Bar Spoon - A long handled spoon used to stir cocktails. These
spoons often come with a spiraled handle to help twirl the
spoon
8. Beading - The method of assessing a spirit’s strength by
shaking the bottle to produce bubbles (beads). The larger the
bubbles and the longer they last the stronger the spirit.
9. Bitters - An extract made from fruits, herbs and roots often
added to a cocktail to help flavour them.
10. Blending - The mixing of different types of spirit or the mixing
of different ages of the same spirit.
11. Boise - Extract from oak chips and spirit used to colour young
brandies.
12. Boston Shaker - Large cup shaped instrument used to help
shake cocktails before thy are served. They come in two halves
with the metal half placed over a mixing glass in order to shake
the drink.
13. Boston Tin - A metal shaker used to mix cocktails.
14. Botanicals - Herbs, peel, flowers etc used to flavour spirits e.g
junipers in gin.
15. Bouilleur - French name for a distiller.
16. Brandewijn - Dutch name for grape spirirt which is now
brandy.
17. Bruising - Bruising or “to bruise” an ingredient often refers to
when a drink is shaken and the alcohol is more violently mixed.
An example is in shaken martinis’ where it is argued the gin can
be bruised as it is made from juniper berries, leading to a
cloudy appearance and altered taste in the finished drink.
18. Cask Strength - The term for a spirit which has been mixed
with water to reduce it’s strength to the standard strength.
19. Cobbler - An iced drink made form sugar mixed with a liqueur,
wine or any fruit juice.
20. Cold Compunding - The term for the method of adding
concentrated flavours to neutral spirits. This is method of
adding flavour is cheaper then infusion but gives a rougher end
product.
21. Collins Glass - A tall glass tumbler used to serve a mixed
drink. The glass usually holds 350-470 ml.
22. Congeners - Chemical compounds produced during the
fermentation, distillation and maturing process. These
compunds contain alot of the flavour in a spirit and the fewer
amount of congeners the stronger the spirit is.
23. Cooler - A drink whose ingredients consist of a wine or spirit
base and is mixed with fruit flavours.
24. Distillation - The method of using heat to extract alcohol from
fermented liquid. Due to alcohol boiling at a lower temperature
then water the vapour given off can be condensed making the
spirit stronger.
25. Dram - The term for a glass of a certain spirit used most
commonly in Scotland, Ireland and Jamaica.
26. Eau-de-vie - The French name for brandy and other spirits
made from fruit.
27. Hawthorn Strainer - A strainer with a wire spring designed to
fit over the top of the sdtainless steel half of a Boston Shaker.
28. Highball Glass - A glas used to serve cocktails, smaller than a
Collins glass holding around 240 - 350 ml.
29. Holandas - Spanish Brandy
30. Infusion - Method of extracting flavour from ingredients by
gently heating them.
31. Mouth Feel - The texture fo a drink when being tasted.
32. Muddle - mixing, blending ingredients via pressing & stirring
them in a glass. Often done using a muddling stick or rolling
pin.
33. Neutral alcohol - A spirit above 95.5% which also contains
few or no congeners.
34. Nose - The aroma of a drink.
35. Overproof - High strength, unaged rum.
36. Paille - French rum aged for less then 3 years.
37. Proof - The american term for ABV, 100 proof is 50% ABV
38. XO - The french name for top quality spirits which have been
aged for 6 to 7 years minimum.