Cocktails | Product | Liquor Trolley | Glossary of Terms


Absinthe is historically described as a distilled, highly alcoholic beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium (wormwood), together with green anise, sweet fennel, and other medicinal and culinary herbs. Absinthe traditionally has a natural green colour but may also be colourless. (more)
Absolut Vodka:
Produced near Åhus, Skåne, in southern Sweden, it was bought for 5.63 billion Euros in 2008 from the Swedish State. Absolute is the third largest brand of alcoholic spirits in the world after Bacardi and Smirnoff, and is sold in 126 countries (more)
Absolut Vodka:
A rating in used in France for Cognac and Armagnac which has been aged for two years in wood.
Usually determines the year something was vintaged or bottled. It is important that you are aware of the shelf-life of each product in your bar to prevent using inferior products. Products that are wine based and liqueurs with low alcoholic content have a very short self-life once opened and there is no indication on the bottles to help you.
Common to all liquor. Ethyl alcohol, spirits distilled from grain, grape, fruit and cane are most common.
Amaretto is a sweet, almond-flavoured, Italian liqueur. (more)
American Whiskey:
Is a distilled beverage produced in the United States from a fermented mash of cereal grain which must contain 51% of that grain if mentioned on the label. (more) (video)
American Shaker:
A two piece shaker, half glass and half stainless steel. (more)
Angel Strainer:
A round headed strainer with a spring and wing type lugs. Used to strain cocktails from the ice. Fits on top of shaker or mixing glass. (more)
A concentrated bitters made of water, 45.6% alcohol, gentian root, and vegetable flavouring extracts by House of Angostura in Trinidad and Tobago. (more)
The appellation d'origine contrôlée (AOC) which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institute national des appellations d'origine, now called Institute national de l'origine et de la qualité (INAO). It is based on the concept of terroir.
Aquavit is a distilled potato- or grain-based spirit common across the Scandinavian countries, similar in taste to vodka. The name is derived from the Latin aqua vitae, "water of life." Most commonly flavoured with caraway, it can also be prepared by infusing it with combinations of ginger, fennel, anise, coriander, fresh berries, and citrus fruits. 
Alternate Spellings: Akvavit (in Danish and Swedish); Akvaviitti (in Finnish); Ákavíti (in Icelandic); Akevitt (in Norwegian).(more)
Armagnac is a grape brandy produced in Gascony in the South West region of France (more)
Atsby Aberthorn is hand-crafted, a New York Vermouth made with vintage chardonnay. (more)
Aurum (liqueur)
Aurum is a sweet Italian liqueur produced in Pescara since 1925, it has a 40% alcoholic volume. (More)
Australian Coffee:
A liqueur coffee made with Bundaberg Rum, sugar and topped with cream.
Bailey's Irish Cream:
Bailey's Irish Cream was created in Dublin by Gilbey's of Ireland in1974 as the first Irish cream liqueur on the market. (more)
A term used for a wine bottle size, usually champagne. It is equivalent to 16 standard bottles and holds 12000 ml or 96 x 125 ml glasses. (more)
Bar Runner:
A length of cloth with rubber underlay that sits on top of the bar for customers drinks. Saves bar-top from getting water or beer marked.
Bar Spoon:
Long twisted handle spoon with muddler a one end and 5ml measure head on the other. Should be used by bartender to stir all necessary drinks for customers.
Beverage brewed from malted barley and other grains cultured with yeast and flavoured with hops. There are many varieties including ale, porter, malt liquor, bock and lager.
Bénédictine is a herbal liqueur produced in Fécamp in Normandy, France since the 19h century. (more)
A vermouth that is golden in colour and is a slightly more sweet than dry vermouth.
Bison Grass.
Hierochloe odorata, also known as English buffalo grass or sweet grass and sometimes vanilla grass, is an aromatic herb which grows in northern Eurasia and in North America. It is used in herbal medicine and in the production of distilled beverages, mainly vodka (e.g., Żubrówka, Wisent). It owes its distinctive sweet scent to the presence of coumarin. (Wikipedia)
A very concentrated flavouring agent made from roots, barks,
herbs and/or berries. (more)
Blended Whisky:
Combines straight whiskey with neutral grain spirits. Straight whiskey dominates the mix by 20%. Sold at 80 proof US. (more)
Blue Curacao:
A member of the "curacao" liqueur range, flavoured with the dried peel of the laraha citrus fruit, grown on the island of Curaçao. The blue colour is achieved by adding of food colorant, most often E133 Brilliant Blue.
Bock Beer:
either lager beer or ale in that order. About 6% alcohol.
Boston Shaker:
Two piece shaker, both parts metal. (more)
Box Shaking:
American Whiskey made using at least 51% corn grain mash in a wheat, oats, rye &amp; barley combination. (more)
A liquor distilled from wine and other fermented fruit juice. Aged in oak casks and bottled at 80 to 84 proof US. Arguably, the finest brandies are Cognacs and Armagnac from France. (more)
Brandy Balloon:
Pear shaped glass with small stem for drinking cognac, Armagnac or any decent brandy on its own. Also called a "Snifter".
Brandy Snifter:
Pear shaped glass with small stem for drinking cognac, Armagnac or any decent brandy on its own. Also called a "Balloon".
Break Strain:
A term recognised after using an American or Boston shaker to strain a cocktail by simply breaking the shaker slightly to pour the drink. This can hold back the ice without the use of a conventional strainer.
Call Brand:
A liquor and mixer, of which the liquor is a defined brand. (i.e. Tanqueray and Tonic, Bacardi and Coke)
Calvados is an apple brandy from the French region of Lower Normandy. (more)
Calypso Coffee:
A liqueur coffee made with Tia Maria, sugar and topped with cream.
An alcoholic apéritif obtained from the infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water. (more)
Canadian Whisky:
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 US. (more)
Caribbean Coffee:
A liqueur coffee made with dark rum, sugar and topped with cream.
A French vermouth notably lighter and less pungent than it's commercial counterparts. (more)
Champagne is a sparkling wine produced from grapes grown in the Champagne Region of France following rules that demand secondary fermentation of the wine in the bottle to create carbonation. Some use the term champagne as a generic term for sparkling wine, but many countries reserve the term exclusively for sparkling wines that come from Champagne and are produced under the rules of the appellation. (video)
Chartreuse: is a French liqueur made by the Carthusia Monks since 1737 according to the instructions set out in the secret manuscript given to them by François Annibal d'Estrées in 1605. It comes in two colours, green and yellow. (more)
A beverage drunk together with, or after another.
Small cardboard shape designed to sit under beer glass to save bar from getting wet.
Traditionally a short potent mixture of alcoholic liquor and bitters. However, it is now the term used for any style of mixed ingredients prepared by any method.
Cocktail Napkin:
Small square paper napkin to go under customers drinks.
Cocktail Shaker:
Two or three pieces of equipment when put together are designed to shake cocktails. (more)
Brandy produced in France from an area of the same name. Must come from one or more of six regions within that area. Usually of very good quality. (more)
Colheita Port:
A tawny port from a single vintage is called Colheitas. (more)
Cointreau is a brand of triple sec (an orange-flavoured liqueur) produced in Saint-Barthélemy-d'Anjou, France. It is drunk as an apéritif  or in cocktails. It was originally called "Curaçao Blanco Triple Sec". (more)
A hi-ball style drink named after its creator "John Collins". Originally made using Old Tom sweet gin, and it became popular known as the "Tom Collins". However, most any London dry gin is used these days with the addition of lemon juice, sugar and soda water with a splash of bitters.
Commandaria Wine:
Concord Grapes:
Ephraim Wales Bull developed the first Concord grapes, after extensively cultivating a range of New World grapes. It is possible that he crossed his grapes with Old World grapes, but in either case he developed a consistent, very cold hardy grape which was released on the market in 1854. He named his grapes after Concord, Massachusetts, the town very close to his homestead. Today, Concord grapes make up almost a tenth of the American grape crop. "Wise Greek"
Cooling distilled vapours back into a liquid to produce a pure spirit.
Tall drinks made with different types of liquor, flavouring, cracked ice, carbonated beverages and fruit rinds.
Term used for a concentrated soft non-alcoholic fruit drink. However, it is also the name given in the US for 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, colourful and highly concentrated. 
Corn Whiskey:
A whiskey made from a mash of at least 80% corn. May or may not be aged. (more)
Cranberry Bitters:
Adding a tart sweetness to your favourite drinks, Cranberry Cocktail Bitters is new. One of the companies to produce this unique product is "Fee Brothers" in Rochester N.Y. (more)
A liqueur with a very high sugar content. Its cream-like consistency gives it its prefix. It comes in the following: (more)
Crème de Banana (banana).
Crème de Cacao: (cacao and vanilla beans).
Crème de Cassis: (black currant).
Crème de Cerise: (cherry).
Crème de Fraise: (strawberry).
Crème de Framboise: (raspberry).
Crème de Menthe: (mint).
Crème de mûre: (blackberry).
Crème de Noyaux: (almond).
Crème de Rose: (rose petals).
Crème de Yvette: (violets - vanilla).
Note: There is no "cream" in these products.
Creole Bitters:
Bitter, sweet and spicy. According to the traditional Creole style, fruity and floral aromas unite with the flavours of anise, caraway and fennel. 200ml, 39% Alcohol by Volume. (more)
A drink served in a crusted glass that has a complete spiral of orange peel inside.
Term used when rimming a glass with sugar (See "rimmed").
Crusted Port:
Crusted port is bottled unfiltered. Unlike vintage port, which has to be sourced from grapes from a single vintage, crusted port does not. Like vintage port it needs to be decanted before drinking. (more)
A punch-type drink that made up in quantities of cups or glasses in preference to a punch bowl.
Is a liqueur flavoured with the dried peel of the laraha citrus fruit, similar to an orange, grown on the island of Curaçao. (more)
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.
Dark Rum:
Also known by it's particular color, such as brown, black, or red rum, it classes a grade darker than gold rum. (more)
A small amount splashed into the drink without measuring. E.g. "bitters". Approximately, each dash = 1ml
A decanter is usually used when fine wine or port has created a crust of sediment that must be separated from the wine before drinking. (more)
Something that is placed on the side of the glass to enhance the appearance of the drink.
The process of separating the components of a fermented liquid by heating it to the point of vaporization and then condensing it by cooling to produce a pure spirit.
A place where an alcoholic substance is converted to a pure spirit through distillation.
Double Strain:
To use a fine strainer as well as a Hawthorne to filter the ice and any impurities that may cloud the cocktail. Example could be mint leaves or herbs shaken with the mixture. (more)
Drambuie is a sweet, golden coloured liqueur made from malt whisky, honey, and spices. Produced in Broxburn, Scotland. (more)
Drinks Tray:
Round tray made of silver, wood or plastic designed to carry drinks from bar to table.
Drinks Trolley:
Wagon designed to carry after dinner style drinks (digestives). Served at table in restaurants when customers are having coffee. (more)
Dry Shake:
Shaking without ice. Usually applied when using egg white, as maximum frothing is necessary.
Dry Vermouth:
An aromatized fortified wine from France or Italy, with no added sugar. (more)
Dubonnet is a  French sweet, wine-based aperitif. (more)
Dutch Coffee:
A liqueur coffee made with Genever gin, sugar and topped with cream.
Eaux de Vie:
Eaux de Vie is a French term for fruit brandy and translates to "water of life". Made from a variety of fruit, the best comes from the Alsace wine region in France. (more)
Traditionally a Christmas or holiday drink with eggs and cream beaten together with sugar and usually a dark spirit such as rum or brandy.
Electric Juicer:
Machine designed to squeeze citrus juice in quantity.
Tools of the trade. Mixing utensils needed to make great cocktails. (more
Evian Water:
Discovered by a French nobleman during the French Revolution, Evian Water stems from a source that was thought to hold curative and restorative powers from the start. Evian begins as water that emerges from the Source Cache in France in a mountain tunnel at 52.88 degrees Fahrenheit. (more)
Fernet Branca:
A bitter, aromatic spirit, it is made from a number of herbs and spices which include myrrh, rhubarb, chamomile, cardamom, aloe, and saffron, with a base of grape distilled spirits, and coloured with caramel. (more)
Ferrarelle Mineral Water:
Ferrarelle is Italy's number one brand of sparkling mineral water was established in 1893, though Italians have been drinking from its source for hundreds of years. (more)
Fiji Mineral Water:
Finlandia Vodka:
Finlandia is produced from Finnish-grown six-row barley and pure glacier water. Finlandia was launched in Scandinavia in 1970 and in the United States in 1971. (more)
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.
Flavoured Rum:
The term used when rums are infused with flavours of fruits, such as banana, mango, orange, citrus, coconut, star fruit or lime. (more)
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.
Fortified Wine:

Fortified wine is wine with an added distilled beverage (usually brandy). Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it. Many different styles of fortified wine have been developed, including Port, Sherry, Madeira, Marsala, Commandaria wine and the aromatized wine Vermouth.
Frangelico Liqueur:
One or more liqueurs poured over shaved or crushed ice. made into a small glass and served with straws.
French Coffee:
A liqueur coffee made with Grand Marnier, sugar and topped with cream.
French Vermouth:
A dry vermouth from France, more directed at Noilly Prat Blanc, which is the driest of all vermouths. (more)
Gaelic Coffee:
A liqueur coffee made with Scotch Whisky, sugar and topped with cream.
An edible substance which goes into the drink to compliment the flavour and enhance its character. Only translucent drinks should be garnished.
Garrafeira Port:
Garrafeira is an unusual and rare intermediate vintage dated style of port made from the grapes of a single harvest that combines the oxidative maturation of years in wood with further reductive maturation in large glass demijohns.(more)
Holland gin or Dutch gin. (more)
German Coffee:
A liqueur coffee made with Kirsch, sugar and topped with cream.
Founded in 1888, Gerolsteiner Sparkling Mineral Water is the number one water export in Germany. (more)
Distilled from grain with the addition of botanicals such as juniper, coriander and citrus peel to give it its flavour. London dry is the most popular gin, but there are other more traditional gins which come from Holland. Generally, most gin is colourless, however, a very few appear golden or straw-coloured because of aging in barrels. (more)
Golden Rum:
also called "amber" rums, are medium-bodied rums that are generally aged. These gain their dark color from aging in wooden barrels . (more)
Gomme Syrup:
A French term which is sometimes called "simple syrup" or "sugar syrup", is made up by boiling a quantity of water and adding and dissolving the same quantity of fine white sugar until smooth. Used for sweetening cocktails.
Grain Neutral Spirit:
Alcohol distilled from grain at 190 proof. Used in blended whiskeys for making gin and vodka and other liquors. It is almost tasteless and colourless.
Grand Marnier:
Grand Marnier is an orange-flavoured cognac based liqueur created in 1880 by Alexandre Marnier-Lapostolle. (more)
Grape Brandy:
A spirit distilled from local grapes. Each grape growing country has its own particular style, the post popular being "Cognac" which is produced from the area of that name in France.
Deep red non-alcoholic syrup made from pomegranates, used to colour and flavour some drinks.
Rum mixed with water, fruit juice and sugar.
Hawthorne Strainer:
Tool used to hold back ice when pouring cocktails from shaker or mixing glass. Has a spring around outside which fits inside pouring vessel. (more)
Any liquor served with ice, soda, plain water, ginger ale or other carbonated liquids. Usually made in a tall, straight sided glass of the same name (hi-ball).
Highland Coffee:
A liqueur coffee made with Scotch Malt Whisky, sugar and topped with cream.
A hardy plant that produces cone-like flowers. These flowers are used to impart flavour to beer and ales.
Hors d'age:
These are Cognacs or Armagnac that are too old to determine the age, although ten years plus is typical, and are usually of great quality.
House Brand:
Product bought in bulk (great quantity) by a company at a reduced price and sold in the bar when customers do not ask for a specific brand. (e.g. Gin and tonic or rum and coke).
Ice Bucket:
Bucket for holding ice, water and chilled wine. Should be placed in wine stand or on plate with napkin
Icelandic Glacial:
Icelandic Glacial is a premium brand of mineral water from Iceland. The water, which is sourced at Iceland's 4,500-year-old Ölfus Spring, is pretty special. (more)
Ice Mould:
A Sphere ice mould which connects two pieces together which can hold filtered water to make an ice-ball about the size of a golf ball. Excellent for keeping drinks colder for longer periods.
Ice Scoop:
Used to Scoop ice. Small ones used for making drinks and large one for ice machine.
Ice Tongs:
Small tongs used in a bar or hotel room to pick-up ice from small bucket.
Ice Well:
Stainless steel basin with drainage that holds ice.
Ice Wine:
Imbue is a modern style vermouth that is blended in the Willamette Valley in the United States of America. (more)
Irish Coffee:
A liqueur coffee made with Irish Whiskey, sugar and topped with cream.
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 US. It is produced only in Ireland. (more)
Italian Coffee:
A liqueur coffee made with Amaretto, sugar and topped with cream.
Italian Vermouth:
sweet vermouth from Italy. (more)
The main objective of the IVDP is to place under a single entity the certification of all products (port) of origin in the Douro demarcated region.
Jamaican Coffee:
A liqueur coffee made with Jamaican Rum and Tia Maria, sugar and topped with cream.
Also known as junever, geniever, genever, or in the English speaking world Holland gin or Dutch gin. (more)
A term used for a wine bottle size, usually champagne. It is equivalent to 4 standard bottles and holds 3000 ml or 24 x 125 ml glasses. (more)
A measure of alcohol which is sometimes referred to as a "shot", Measured from a small drinking glass-shaped container.
Piece of equipment designed to hand squeeze citrus fruit. (more)
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. The most popular is the "Mint Julep".
Julep Strainer:
A round headed strainer for straining cocktails from ice. It has no spring and fits inside the ice shaker or mixing glass. (more)
The flavour of a particular berry commonly used as one of the botanicals when making gin.
Kentucky Coffee:
A liqueur coffee made with American Bourbon Whiskey, sugar and topped with cream.

To add an ingredient to make the drink stronger. Usually added after the drink has been made.
Beer that is stored in a cask or vat until free of sediment and crystal clear. A light, bubbly and golden brew.
Late Bottled Vintage Port:
Late bottled vintage. Usually relates to port. See "Late Bottle Vintage"
Lemon Squeezer:
Small instrument designed to squeeze juice from single slices of lemon or lime. (more)
Light Rum:
Also referred to as "silver" or "white" rum, in general, has very little flavour aside from a general sweetness. Light rums are sometimes filtered after aging to remove any color.  (more)
Lillet is a brand of French aperitif wine. (more)
Liqueur Muscat:
A Liqueur Muscat is a fortified wine made in Australia from the Muscat Blanc à Petits Grains or Muscadelle grapes. The wine is sweet, dark, highly alcoholic wine that has some similarities to Madeira and Malaga. The grape is most commonly produced in Victoria in the wine regions of Rutherglen and Glenrowan. Liqueur Muscat essentially starts out being a late harvest wine with the grapes allowed to stay on the vine till they are in a partially raisined state. (more)
Liqueur Port:
Liqueur Port is a popular product to Australia and is usually the result when a portion of each harvest is set aside to be aged in cellars for many years. Assembled from stocks of Grenache, Shiraz and Pedro of various vintages, which have been matured in small old oak barrels and fortified with brandy spirit, to construct a rich and complex fortified wine. (more)
A sweet alcoholic beverage made from an infusion of flavouring ingredients and a spirit. sometimes referred to as cordials or stickies.
A distilled, alcoholic beverage made from a fermented mash of various ingredients.
London Dry:
London dry is referred to a style of gin made in London, England. It is dry only in the sense that it lacks sugar to make it sweet. (more)
To shake ingredients longer than usual to ensure complete mixing.
Louis XIII:
Louis XIII is a fine brandy from the area of Cognac in France. (video)
A term used for a wine bottle size, it is equivalent to 2 standard bottles and holds 1500 ml or 12 x 125 ml glasses. (more)
Malt Beer:
A beer that has a higher alcohol content from 5 - 9 % higher than regular beer.
Mandarine Napoleon:
Mandarine Napoleon is a mandarin flavoured liqueur from Belgium. (more)
Manischewitz is a company based in the United States which specializes in producing kosher foods and beverages. While they make a wide assortment of products, including matzo, the name Manischewitz is often used as a synonym for the sweet kosher wine they produce. Kosher food must meet a number of conditions to be considered in keeping with Jewish dietary laws. This means that the ingredients in Manischewitz, the equipment with which it is processed, and the way it is handled all must meet very specific requirements so that it is deemed kosher. "WiseGeek"
Marasca Cherry:
The Marasca cherry is a type of sour Morello cherry known only from cultivation. The Marasca cherry as grown in coastal Croatia is reputed to attain its finest flavour. The fruit's largest yield is in Zadar in Croatia, but it has been successfully cultivated in northern Italy, Slovenia, southern Hungary and Bosnia and Herzegovina.
Maraschino Cherries:
Specially treated fruit made from a variety of cherries. Pitted and then macerated in flavoured sugar. Popular as a garnish or decoration in many drinks.
Grain or malt that is ground or crushed before being steeped. Used in brewing beer and in the fermentation of whiskey.
Mash Tun:
Vat where mash of wine or beer is fermented.
Beverage made by fermenting honey, water and yeast with flavourings such as herbs, spices or flowers.
A term used for a wine bottle size, usually champagne. It is equivalent to 8 standard bottles and holds 6000 ml or 48 x 125 ml glasses. (more)
Mexican Coffee:
A liqueur coffee made with Kahlua, sugar and topped with cream.

Mexican Elbow:
Tool used to squeeze the juice from lemon or lime wedges. (more)
Mineral Water:
Mineral water is water from a mineral spring containing various minerals such as salts and sulphur compounds. Mineral water can be sparkling (with effervescence), or still (without effervescence). (more)
A spirit shaken with crushed ice and served unstrained in an old-fashioned style glass.
Non-alcoholic cocktail. E.g. Virgin Mary.
Monk's Coffee:
A liqueur coffee made with Bénédictine, sugar and topped with cream.

Mountain Valley:
Mountain Valley spring water, is bottled at its source in the hills between the Glazypeau and Cedar Mountains in Arkansas. Mountain Valley Spring Water has a unique mineral composition that is believed to have medicinal properties that can help alleviate chronic disorders. (more)
Wine or beer that has been spiced then heated.
Navy Rum:
A tot of rum given to sailors on-board British Navy vessels. (more)
A term used for a wine bottle size, usually champagne. It is equivalent to 20 standard bottles and holds 15000 ml or 120 x 125 ml glasses. (more)
A term referring to liquor that is drunk undiluted by ice, water or mixers.
Term used for a drink before bed.
A term used for a normal measure of drink. In the US it can be a term for a quarter bottle.
Nip Measure:
Standard measure used for measuring spirits.
Nip Pourer:
Pourer with built in measure:
Noilly Prat:
The driest of all French Vermouths, sometimes referred to simply as "French".
Normandy Coffee:
A liqueur coffee made with Calvados, sugar and topped with cream.

Old Tom:
Refers to a slightly sweetened gin, originally produced in London, England. Excellent ingredient for a Tom Collins Cocktail. (more)
A beverage served over ice without adding water or other mixers.
Over Proof. Usually spirits are sold at 40% ALC/VOL = US 80% proof unless he laws of the country stipulate higher. Anything sold over these margins are recognised to be "over proof" (O.P.)
Optic Measure:
Translucent measure that measures drinks according to marks around the inside.
Optic Pourer:
Translucent fixture set on a wall or stand that automatically pours standard measures.
Orange Bitters:
a cocktail flavouring made from the peels of Seville oranges, cardamom, caraway seed, coriander and burnt sugar in an alcohol base. Angostura Orange Biters = 28.00% ALC/VOL. Fee Brothers Orange Bitters = 39.00% ALC/VOL. Gary Regan Orange Bitters = 45.00% ALC/VOL. (more)
Over Proof Rum:
are much higher than the standard 40% ABV [80 proof], with many as high as 75% [150 proof] to 80% [160 proof] available. One example is Bacardi 151. They are usually used in mixed drinks. (more)
Peach Bitters:
Peach Bitters are a contemporary interpretation of a classic style of bitters. Fresh and fruity with a delicate peach nose, balanced with hints of almonds and backed up with spices and balanced bitter nuances. Try puting a few drops on top of a "Bellini" cocktail. (more)
Perrier Water:
Peychaud Bitters:
Originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue, now Haiti, who settled in New Orleans, Louisiana, in 1795, is distributed by Sazerac. It is a gentian-based bitters, comparable to Angostura bitters, but with a lighter body, sweeter taste and more floral aroma. Peychaud's Bitters is an important component of the Sazerac Cocktail. It is now produced by the Buffalo Trace Distillery of Frankfort, Kentucky. (more)
A bottle size usually referring to champagne. It holds 200 ml, equivalent to 2 standard drinks glasses. (more)
A drink designed to balance the body after de-hydration, usually due to a hangover.
Is a brand of fruit cups, but may also be considered a liqueur. It was first produced in 1823 by James Pimm. (more)
A jug-like container usually used for water or sangria.
Refers to a style of gin made in Plymouth, England. (more
Poitín (anglicized as poteen or potcheen) is a traditional Irish distilled, highly alcoholic beverage (60%-95% Alc/Vol). Poitín was traditionally distilled in a small pot still and the term is a diminutive of the Irish word pota, meaning "pot". Traditionally distilled from potatoes, it is one of the strongest alcoholic beverages in the world, and for centuries was illegal in Ireland. Today it is produced from distilled malted barley or grain.
A heavy, dark-brown, strongly flavoured beer. The dark colour and strong flavour comes from roasted malt. Usually higher in alcohol than regular beers.
Any beverage, particularly those containing alcohol.
Prince Charles Coffee:
A liqueur coffee made with Drambuie, sugar and topped with cream.
Ingredients you use when making drinks. (more) (see list)
The measure of the strength of the alcohol. One (degree) proof equals one-half of one per cent of alcohol. For example, 100 proof equals 50% alcohol.
Proprietorial Liquors:
A drink made from equal parts spirit and milk, topped up with soda. Usually served in the afternoon.
Citrus juices with two or more liquors or wines and usually served cold. Hot punches use milk, eggs and cream.
Punt e Mez:
An Italian vermouth created by the Carpano distillery in Turin. (more)
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.
To coat the top of a glass with sugar or salt. This is done by dipping the rim of the glass in lemon or egg white and then dipping into whatever substance needed. The most common of these cocktails is the Margarita.
Roman Coffee:
A liqueur coffee made with Galliano, sugar and topped with cream.
Rose Port:
Rose port is a very recent variation on the market, first released in 2008 by Poças and byCroft, (more)
French term usually used when champagne is exchanged for a table wine top-up in a cocktail. Example is "Kir Royale" where a normal "Kir" where crème de cassis is normally topped-up with white table wine is replaced by champagne.
Royale Coffee:
A liqueur coffee made with Cognac, sugar and topped with cream.

Ruby Port:
Ruby port is the cheapest and most extensively produced type of port. (more)
Made by distilling the fermented juice of sugar cane, cane syrup and molasses. It is bottled and sold at 80 proof US.. Aged in uncharred barrels, it picks up very little colour. Caramel is added to create dark rums. Most rums are a blend of several kinds. (more)
Russian Coffee:
A liqueur coffee made with Vodka, sugar and topped with cream.
Rye Whisky:
In the United States, "rye whiskey" is, by law, made from a mash of at least 51 per cent rye. (The other ingredients of the mash are usually corn and malted barley.) It is distilled to no more than 160 (U.S.) proof (80% abv), and aged in charred, new oak barrels. Rye whiskey that has been so aged for at least two years may be further designated as "straight", as in "straight rye whiskey. (more)
S. Pellegrino:
The spring of San Pellegrino mineral water is sequestered in the mountains north of Milan, Italy, and was made famous by quenching the thirst of Leonardo da Vinci who firmly believed in the water’s curative powers. (more)
Sabra Liqueur:
Sabra liqueur is a chocolate-orange flavoured liqueur produced in Israel. (more)
A term used for a wine bottle size, usually champagne. It is equivalent to 12 standard bottles and holds 9000 ml or 72 x 125 ml glasses. (more)
Sambuca is an Italian anise-flavoured, usually colourless, liqueur. (more)
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.
Scandinavian Coffee:
A liqueur coffee made with Aquavit, sugar and topped with cream.
A bottle - first a Low German word that was borrowed into French and then borrowed back to the Upper German and used to draw is - is originally a vessel for liquids, later, a hollow or unit of volume for beverages. Traditionally, a pint of half a pint or a quarter of a degree.
Meaning "Scotch Whisky". Blended whiskeys from native barley grain and Scottish pot stills. All Scotch blends contain malt whiskey. The smoky flavour 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 US. (more)
Seville Coffee:
A liqueur coffee made with Cointreau, sugar and topped with cream.
One or more liquors poured into a short glass and taken in one swallow.
A small amount of alcohol. Usually measuring 1-2 oz
Shot Glass:
The drinking glass-shaped container measuring 1-2 oz from which a "shot" is usually drank in one swallow.
A mixture of two parts sugar to every one part pureed fruit, heated until smooth and then mixed with two parts apple cider vinegar to every three parts puree.
Silver Rum:
Also referred to as "light" or "white" rum, in general, has very little flavour aside from a general sweetness. Light rums are sometimes filtered after aging to remove any color.  (more)
Simple Syrup:
Simple syrup should 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. (more)
Made like Sangarees with the addition of lemon juice and a twist of lemon peel. Served in an old fashioned or hi-ball glass.
Sloe Gin:
Sloe gin is a red liqueur flavoured with sloe (blackthorn) drupes, which are a small fruit relative of the plum. (more)
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.
Is a famous vodka family name.Founded in Moscow by Pyotr Arsenievich Smirnov (1831-1898), the son of illiterate Russian peasants. It is now distributed in 130 countries.(more)
A short-stemmed, pear-shaped glass that is larger at the bottom than at the top. Usually referred to brandy balloons or wine tasting glasses.
A professional wine waiter who has a great knowledge wine varietals, vintages and ports.
A cocktail made by combining liquor with lemon or lime juice and a little sugar. Most popular being the Whiskey Sour.
Sour Mash Whiskey:
A broad category of whiskey whereby a portion of old mash is mixed with new to help advance the character and smoothness of the flavour. (more)
Sour Mix:
Made by mixing sugar syrup with lemon juice. It is used to balance sweetness and acidity in certain drinks such as Daiquiris and Margaritas. (more)
Speed Rack:
Place to keep house branded or often asked for spirits for easy access to pour whilst working. Usually sunk into the bar counter or hangs from service counter.
Spiced Rum:
Spiced Rums obtain their flavours through the addition of spices and, sometimes, caramel. (more)
Standard Shaker:
Three piece shaker with built in strainer. (more)
Stolichnaya Vodka:
Originally a Russian vodka but now the Internationally distributed Stolichnaya is distilled and bottled in Latvia. (more)
A strong, dark beer. More redolent of hops than beer and is made with dark-roasted barley which gives it a deep, dark color. Most popular stout is "Guinness".
Term used to describe cocktails that are strained into a glass without ice.
Straw Gin:
Sometimes known as "yellow Gin" is gin that has been in contact and taken its colour and characteristics from wood while aging. (more)
Straight Whisky:
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. (more)
Style Glass:
An appropriate glass in the style that suits the drink (Each bar has a different range of glassware).
Sugar Syrup:
An even mixture of sugar and water, boiled over heat to produce a sweet syrup which is then chilled and can be used to make sour mixes or to add sweetener to cocktails. (Gomme) (more)
Sultan Coffee:
A liqueur coffee made with Baileys Irish Cream, sugar and topped with cream.
Sweet-and Sour Mix:
Sweet Vermouth:
Sometimes referred to as "Italian" is an aromatized fortified wine from Italy or France, sweetened with either cane sugar or caramelized sugar. (more)
Swizzle Stick:
A twig with a few forked branches on its end. It is usually inserted into the glass. Used for stirring.
A mixture of milk or cream, wine, spices and sugar.
Tawny Port:
Tawny ports are wines, made from red grapes, that are aged in wooden barrels. (more)
A metaxa distillate of the sap of the blue agave plant, mainly grown in Mexico. Only metaxa taken from the blue agave plant can be called tequila. Sometimes called "Cactus Whiskey". (more)
Tia Maria:
Tia Maria is a coffee liqueur made originally in Jamaica using Jamaican coffee beans, (more)
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. A similar alternative is the Hot Buttered Rum.
Tools of the Trade:
Equipment. Mixing utensils needed to make great cocktails. (more
Top Shelf:
A more expensive product than normal, and therefore, not as popular as house brands and usually kept on shelves less convenient to reach.
A small measure of liquor.
Triple Sec:
A cordial similar to curacao but less sweet and colourless. Most popular example is "Cointreau". (more)
Trolley Jockey:
A waiter or wine waiter (Sommelier) who is in charge of taking a selection of digestive liquors to a table on-board a trolley at the end of a meal.
Ty Nant:
Ty Nant carbonated water, springs from a source in Wales’ Cambrian Mountains, this carbon-filtered sparkling water first made a name for itself in London's high-end hotels in 1989. (more)
Scottish for "water of life" (whisky)
Is a digestive bitter produced in Germany, made of aromatic herbs from 43 countries. It is based on a secret and proprietary recipe, guarded by the Underberg family since the company was founded by Hubert Underberg-Albrecht in 1846. (more)
Herb flavoured wine fortified with Brandy. Comes mainly from Italy or France. (more)
Vintage Port:
Vintage port is made entirely from the grapes of a declared vintage year. (more) (video)
Virgin Cocktail:
A mixture of the non alcoholic ingredients of a specific cocktail. (Served as a non-alcoholic drink) (e.g. Virgin Mary - A bloody Mary without any vodka).
A refined and filtered liquor distilled at 190 proof and bottled for sale at 80 to 110 proof US. Originally made in either Russia or Poland, 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. Vodka is filtered through activated charcoal. It is colourless, tasteless and odourless and it is not aged. (more)
Volvic spring water, is bottled exclusively at its unique source in France and available in more than 60 countries (more)
"Very Special" or 3-Star, aged at least three years in wood. A rating used for Cognac and Armagnac.
"Very Superior Old Pale" or 5-Star brandy, aged at least five years in wood. A rating used for Cognac and Armagnac. (more)
Waiters' Cloth:
Cloth for using during service. It has multiple uses and a waiter should always carry one.
Waiters' Friend:
A handy fold-up corkscrew with small knife blade and leaver to assist in pulling corks.
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Whey can be fermented and is a common ingredient used in the manufacture of Baileys Irish Cream.
Scottish and Canadian way of spelling the "uisce beatha" ("Water of Life" in Gaelic). Whisky is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn. Whisky is typically aged in wooden casks, made generally of charred white oak.
Irish whiskey maintains its additional 'e' in its spelling due to a rich and diverse history, as opposed to regional spelling differences between Ireland and Scotland. The 'e' in whiskey was one of the central goals of the Irish Revolution in 1999, with many Irish Republicans fighting for their right to consume 'whiskey'. American Irish adopted the "e" when they started to distill whiskey in the US. (more)
Whiskey Barrel Aged Bitters:
In business since 1863, Fee Brothers produce this spicy rich tasting aromatic bitters which is made in newly emptied oak charred Tennessee Whiskey barrels. Only bottled once a year in the spring and when its done its done until the following year. (17.5% Alc/Vol). (more)
White Port:
White port is made from white grapes and can be made in a wide variety of styles. (more)
White Rum:
Also referred to as "light" or "silver" rum, in general, has very little flavour aside from a general sweetness. Light rums are sometimes filtered after aging to remove any colour.  (more)
Made from the fermented juice of grapes. If another fruit is used it appears on the label. Under 14 to 20% alcohol.
Wine Rack:
Piece of furniture with holes for holding wine bottles on their side.
Wine Stand:
Metal stand for holding ice bucket at dining room table.
Witch's Coffee:
A liqueur coffee made with Strega, sugar and topped with cream.
"Extra Old" brandy, Napoleon or Vieille Reserve, aged at least six years, Napoleon at least four years. A rating used for Cognac and Armagnac.
Yellow Gin:
Sometimes known as "Straw Gin" is gin that has been in contact and taken its colour and characteristics from wood while aging. (more)
Known in English as Bison Grass Vodka. (more)