Following is a list of terms you might come across in the bar
APERITIF
A cocktail served before dinner to stimulate the appetite.
BLEND
To use an electric blender to make a smooth liquid from fruit, juice, coconut
cream, or cream.
BRUT
Dry (when referring to champagne)
BUILD
To pour the ingredients directly into a mixing or serving glass.
DASH
A small amount that flows when a bottle is quickly inverted once.
DIGESTIF
A cocktail served after dinner to aid digestion.
FLOAT
To float one spirit or liqueur over another, creating a layered drink.
FROSTED GLASS A glass that’s been chilled in the freezer.
FROSTED RIM
A glass which has a salted or sugared rim.
MIXING GLASS
A large glass with measurements marked on the side.
MUDDLE
A term meaning to crush with vigor.
NEAT
Serving a drink “straight,” without any ice, water, or mixer.
ON THE ROCKS
A drink poured over ice cubes.
PROOF
American description of alcohol content: 100 proof is 50 percent alcohol by
volume (abv) .
POUSSE-CAFE
A drink made of layers, created by floating a liqueur or spirit over a heavier one,
followed by the next lightest.
SHAKE
To use a cocktail shaker to combine all the ingredients.
SHORT DRINK
Served in an old-fashioned glass.
STIR
To mix ingredients in a mixing glass.
SPIRAL
A thin peel of orange, lemon, or lime cut in an horizontal direction around the
fruit to use as a garnish.
TALL DRINK
Served in a highball with ice and measures 8oz/24cl at the most.
TWIST
A thin, long strip of peel twisted in the middle and dropped into the drink.
ZEST
A strip of lemon or orange peel.
Sarav 