THE LINGO Are you interested in being a mixologist? Here are some terms you'll need to know.
“Drinks should reflect the same quality as those made a hundred years ago, when bartenders used quality, fresh ingredients and balanced the flavors instead of making them too sweet.” — Molly Wellmann
BITTERS: Bitters are made from herbs and berries and have subtle but significant bitter flavor. CONDIMENT: Ingredients that add flavor and can be anything from bitters and sugar syrup to Tabasco and horseradish. DIRTY: The request to add an olive or a little of the brine to the mix. DOUBLE STRAINING: Straining a drink through a regular cocktail strainer and then a finer strainer. DRY: Cocktails which tend to incorporate dry vermouth. FLAIRING: The theatrical display of shaking a cocktail that can include juggling or throwing. HIGHBALL: The Highball is a spirit on ice with a carbonated mixer. INFUSION: Spirits that have an ingredient that seeps in over days, weeks or months. LIQUEUR: Drinks made by distilling neutral spirits with the like of fruits and herbs. MARTINI: Originally ta gin or vodka and vermouth cocktail. Now it describes any short drink in a martini glass. MIXER: A soft drink that enhances the hard drink. PROOF: One degree of proof is equivalent to one-half of a percent of alcohol volume. ROCKS: Ice in drinks. SOUR: The key ingredients of this drink are lemon juice, sugar and a spirit. To create a Fizz, add soda. SPIRIT: Any alcoholic drink produced by distillation. SPLASH: A liquid measurement that is a bit more than a dash but less than an ounce. STRAIGHT UP OR UP: A cocktail without ice. Source: thecocktaillovers.com
MyLifeStylesMag.com | November/December 2019
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