Bartending 101 Lesson 2 (Basic Terms)
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| Age | show 🗑
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| show | Common to all liquor. Spirits distilled from grain, grape, fruit and cane are most common
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| Ale | show 🗑
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| Aperitif | show 🗑
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| show | Includes French & Italian types of vermouth & the quinined or other aperitif wines of various countries.
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| Beer | show 🗑
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| show | A very concentrated flavoring agent made from spices, roots, barks, herbs and berries. Usually used to provide a smoothness to some whiskey.
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| Black & Tan | show 🗑
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| show | Straight whiskey combined with neutral grain spirits.
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| show | German beer that is full-bodied, slightly sweet and usually dark. Heavier, darker, richer and sweeter than lager or ale.
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| show | Straight whiskey, usually bourbon or rye, produced under government control and supervision. Must be at least 4 years old, bottled at 100 proof and produced in one distilling by the same distiller.
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| show | A wine’s fragrance or aroma.
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| show | American whiskey made using at least 51% corn grain mash combined with wheat, oats, rye and barley.
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| show | To pour into and out of a shaker, usually only once to give a drink a quick mix without shaking.
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| show | A liquor meaning “burnt wine”, distilled from wine and other fermented fruit juice and aged in oak casks and bottled.
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| Build | show 🗑
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| show | A blended whiskey, distilled from rye, corn and barley. Only produced under Canadian government control. If sold in the United States, it is at least 4 years old.
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| show | A drink made of liquor of defined brand and a mixer.
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| show | A drink of a milder beverage taken after a drink of liquor.
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| show | A tall drink of any liquor served in a collins glass with shaved or crushed ice and garnished with fruit and mint sprigs.
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| Cocktail | show 🗑
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| show | Brandy made only from grapes in the Cognac region of France.
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| show | Any basic liquor combined with lemon or lime juice and served on the rocks in a tall, frosted highball glass. Served with sugar and water, along with a lemon slice or cherry garnish.
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| Cooler | show 🗑
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| Cordial | show 🗑
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| Corn Whiskey | show 🗑
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| Creme | show 🗑
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| show | A sour drink served in a glass that’s completely lined with an orange or lemon peel cut in a continuous strip.
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| Cup | show 🗑
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| Daisy | show 🗑
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| Dessert Wines | show 🗑
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| show | The process of separating the components in a liquid by heating it to the point of vaporization, then cooling it so it condenses in a purified form, increasing the alcohol content.
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| Draft Beer | show 🗑
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| Dry | show 🗑
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| Egg Nog | show 🗑
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| Falernum | show 🗑
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| show | A sour drink similar to the daisy, but made with a large amount of crushed ice in a large goblet.
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| show | An effervescent drink made from liquor (typically gin), citrus juices & sugar and shaken with ice and strained into a small highball glass. Soda water, any carbonated beverage or champagne can be used for the “fizz.”
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| show | Includes sherry, port, Madeira & Marsala, etc.
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| show | An often fruity drink that combines several liqueurs and poured over shaved or crushed ice, or partially frozen.
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| show | A spirit distilled from grain. Usually colorless, but some have a golden or straw color because of aging in barrels. Juniper and other botanicals give it its flavor.
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| show | Alcohol distilled from grain at 190 proof. Used for making gin & vodka. It is colorless and nearly tasteless.
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| show | A nonalcoholic syrup flavoring for drinks, made from pomegranate or red currants.
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| show | A rum-based beverage which also includes water, fruit juice & sugar, commonly served in a large mug.
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| show | Juice of apples that is expressed and fermented.
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| Highballs | show 🗑
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| show | A blend that contains barley-malt whiskeys and grain whiskeys, dried in coal-fired kilns. Heavier than Scotch, and only produced in Ireland.
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| show | A small drinking glass-shaped container used to measure liquor. Also called a shot.
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| show | Made with Kentucky bourbon, sugar and fresh mint leaves and served with shaved ice in a frosty glass with a mint or fruit garnish.
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| show | To pour onto the top of a drink, normally the last ingredient added.
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| Lager | show 🗑
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| show | A short drink made of spirits served with ice, water or soda in a small glass.
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| show | A fortified aperitif.
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| show | A beer that has a higher alcohol content than regular beer.
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| show | Specially treated cherries, pitted and then macerated in flavored sugar. Very popular as a garnish.
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| Marasala | show 🗑
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| show | Grain or malt that’s ground or crushed before being steeped. Used in brewing beer and in the fermentation of whiskey.
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| Mead | show 🗑
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| Mist | show 🗑
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| Muddle | show 🗑
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| show | A term referring to a drink served without ice, water or mixers. The opposite of “on the rocks.”
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| show | A heated, punch-like combination of wine, spices & sweeteners.
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| Nightcap | show 🗑
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| show | A very small bottle.
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| show | Serve the drink over ice.
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| Orgeat | show 🗑
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| Pick-Me-Up | show 🗑
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| show | Full-bodied wine fortified with brandy and fermented.
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| show | A heavy, dark-brown, strongly flavored beer. The dark color and strong flavor come from roasted malt. Typically higher in alcohol content than other beers.
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| show | An old British drink from which eggnog was derived, consisting of heated ale or wine curdled with milk, eggs & spices.
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| Pousse-Cafe | show 🗑
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| Proof | show 🗑
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| Puff | show 🗑
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| Punch | show 🗑
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| show | Old term for tonic water. Quinine was used for medicinal purposes in the 1800’s, hence the term Doctor’s tonic. So next time you order a vodka tonic, you can tell your doctor it was in the best interest of your health!
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| Rickey | show 🗑
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| show | A spirit made by distilling the fermented juice of sugar cane, cane syrup and molasses. It is bottled and sold at 80 proof. Caramel is added to create dark rums.
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| Rye Whiskey | show 🗑
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| Sangaree | show 🗑
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| show | A generic term used in Europe to describe distilled liquors.
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| Shandy | show 🗑
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| Sherry | show 🗑
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| show | A straight shot of whiskey or other spirit taken neat and swallowed in one drink.
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| Shot | show 🗑
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| Shrub | show 🗑
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| show | Granulated sugar and hot water combined by heating. Used a sweetener for drinks.
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| Sling | show 🗑
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| Smash | show 🗑
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| show | A short-stemmed, pear-shaped glass used for serving aromatic spirits such as brandy.
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| Sour | show 🗑
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| Soda Water | show 🗑
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| Spirits | show 🗑
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| show | A quick press of the soda gun provides a splash of the required beverage.
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| Stout | show 🗑
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| Straight Up | show 🗑
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| show | Also known as top-shelf or super-premium. Often higher proof alcohols, or super aged or flavored versions.
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| show | Whiskey that is distilled from grain but not blended with neutral grain spirits or any other whiskey, aged in a charred oak barrel for at least 2 years.
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| show | A broad category of whiskey in which a portion of old mash is mixed with new to help advance the character and smoothness of the flavor.
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| Swizzle | show 🗑
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| Syllabub | show 🗑
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| Tall | show 🗑
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| Tequila | show 🗑
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| show | A drink, served hot or cold, in which a lump or teaspoon of sugar is dissolved in a little hot water, combined with liquor, and stirred. Served with nutmeg, clove, cinnamon or lemon peel in a tall glass.
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| Tot | show 🗑
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| Triple Sec | show 🗑
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| Up Drink | show 🗑
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| show | A term used to classify a type of grape used in the production of wine. A varietal wine uses only one grape variety.
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| Vermouth | show 🗑
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| Virgin | show 🗑
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| Vodka | show 🗑
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| Water Back or Back | show 🗑
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| show | A non-brand name bar drink. Often placed in the speed rail of a bar for easy access.
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| show | Spirit distilled from a fermented mash of grains such as corn, rye, barley or wheat, aged in oak barrels. After distillation, it is a water-colored liquid and gradually changes to an amber color during the aging period.
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| Wine | show 🗑
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