Cocktails: the key terms
As with wine, the world of cocktails has its very own vocabulary, often confusing to the outsider. Cocktails: the key terms is our lowdown of some of the principle words and their meanings. COLLINS - Tall cool punch-like drinks. Any basic liquor with the juice of lemon or lime, over ice cubes, in a frosted highball glass. Sugar and soda water are added. A lemon slice is a typical garnish, with a cherry if desired. FLAIR - The act of flipping, spinning, throwing, balancing, catching bottles, drinks, and various bar tools whilst in the process of making cocktails. Available on request in our cocktail making & tasting events. FLOAT - A small amount of liquid poured onto a drink so that it floats on the surface. JULEPS - Made with Kentucky Bourbon and fresh mint leaves (muddled, crushed or whole). May also be made with Rye, Brandy, Rum or Champagne. Typically served with shaved ice in an ice-frosted glass with a mint or fruit garnish and a straw. LONG - Five measures or more of fluid in total. MARASCHINO CHERRIES - (red) cherries, pitted and then macerated in flavoured sugar. MIXOLOGIST - A person skilled in preparing, mixing and serving drinks; a trained individual who serves drinks at a bar. Available via our cocktail making and tasting events. MUDDLE - Combining and mashing ingredients in a vessel using a muddler (an item not dissimilar to a small rolling pin, although we prefer using the super affordable two in one muddling spoon available from Amazon here). NEAT - A drink served without ice or a mixer. ON THE ROCKS - Refers to a drink served over ice. POUSSE-CAFÉ (after coffee) - Refers to the method of adding ingredients (typically over a bar spoon) in order of density, so as to form distinct layers in the glass. ROLL - Ingredients poured from one glass to another to mix contents. SMOOTH - When blending with ice, mixture achieves consistency of thick milkshake. SOUR - A cocktail made by combining a spirit with lemon juice and a little sugar. SPIRAL - Long, coiled virtually pith-free length of citrus peel. For spiralling we use the simple zester/grater/peeler available on Amazon here. STRAIN - Pour out, leaving ice and other solids behind. TWIST - 3-6cm length of citrus peel, held over the drink and twisted in the centre to release a little essential oil onto the surface.