Bar Terms

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.

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