Bartending Terminology

BOX: Pour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking.

CALL DRINK: A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke)

COBBLER: A tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs.

CHASER: A mixer that is consumed immediately after a straight shot of liquor to create a different taste.

COCKTAIL: Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled.

COLLINS: A drink akin to a sour which is served in a tall glass with soda water or seltzer water.

COOLER: A drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind, served in a collins or highball glass.

CRUSTA: A sour-type drink served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip.

CUP: A punch-type drink that made up in quantities of cups or glasses in preference to a punch bowl.

DAISY: An oversize drink of the sour type, normally made with rum or gin. It is served over crushed ice with a straw, and sweetened with a fruit syrup.

EGGNOG: A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum, or bourbon.

FIX: A sour-type drink similar to the daisy, made with crushed ice in a large goblet.

FIZZ: An effervescent beverage. (ie. that which is carbonated or which emits small bubbles.)

FLIP: A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds.

FRAPPE: A partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice.

GROG: A rum-based beverage with water, fruit juice and sugar, commonly served in a large mug.

HIGHBALL: Any spirit served with ice and soda water in a medium to tall glass(often a highball glass).

JULEP: A drink made of bourbon, mint, sugar and crushed ice.

LACE: Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink.

LOWBALL: A short drink made of spirits served with ice, water or soda in a small glass.

MIST: A liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink.

MULLS: A sweetened and spiced heated liquor, wine or beer, served as a hot punch.

NEAT: The consumption of a spirit as a straight, unaccompanied shot.

NEGUS: A punch-like combination containing a wine, such as port, heated with spices and sweetened.

NIP: A quarter of a bottle.

NIGHTCAP: A wine or liquor taken before bedtime.

ON THE ROCKS: A wine or liquor poured over ice cubes.

PICK-ME-UP: A drink designed to relieve the effects of overindulgence in alcohol.

POSSET: An old British drink from which the eggnog was derived. It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices.

PUFF: A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice.

PUNCH: A party-size beverage consisting of fruit, fruit juices, flavourings and sweeteners, soft drinks, and a wine or liquor base.

RICKEY:A drink made a liquor, usually gin, a half lime and soda water. It is sometimes sweetened, and often served with ice in a rickey glass.

SANGAREE: A tall chilled and sweetened wine or liquor garnished with nutmeg.

SHOOTER: A straight shot of whiskey or other kind of spirit taken neat.

SHRUB: Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled.

SLING: A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. It is served both hot and cold.

Smash: A short julep made of liquor, sugar, and mint, served in a small glass.

Sour: A short drink consisting of liquor, lemon/lime juice and sugar.

Super call: Also known as top shelf or super premium. The high octane, often higher proof alcohols, or super-aged or flavoured versions.

SWIZZLE: A tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or swizzle stick is quickly rotated between the palm of the hands to form frost on the glass.

SYLLABUB: A beverage made from a mixture of sweetened milk/cream, wine and spices.

TODDY: A sweetened drink of liquor and hot water, often with spices and served in a tall glass

TOT: A small amount of liquor.

VIRGIN: A non-alcoholic drink.

WELL DRINK: A liquor and mixer, of which neither are defined brands. (ie. Gin and Tonic, Rum and Coke)