Glossary of Terms

Bartending has its own language, and like any specialized vocabulary, it exists for good reasons—precision, efficiency, and shared understanding. But that doesn't make it less confusing when you're reading a cocktail recipe that tells you to "build in the glass," "express the oils," or use "navy strength" gin, and you're not entirely sure what any of that means. This glossary translates bartending jargon into plain language, explains why certain terms matter, and points you toward the chapters where these concepts are covered in depth.

This isn't a comprehensive dictionary of every obscure term from 19th-century bartending manuals. It's a practical reference for the vocabulary you'll actually encounter when making cocktails at home, reading modern recipes, or talking with bartenders who assume you know what they mean. Some terms are technical and describe specific processes. Others are historical and add context. A few are slang that's become standard. All of them are worth understanding because they communicate important distinctions that affect how your drinks turn out.

Use this glossary in two ways: as a quick reference when you encounter an unfamiliar term, and as a learning tool to understand the conceptual framework behind bartending vocabulary. The language isn't arbitrary—it reflects the accumulated wisdom of generations of bartenders who needed precise ways to describe what they were doing and why it mattered.

Quick Start: Ten Terms You'll Use Constantly

Build - Assembling a drink directly in the serving glass rather than in a shaker or mixing glass. See Chapter 16.

Muddle - Pressing ingredients (herbs, fruit, sugar) to release oils and flavors. See Chapter 9.

Express - Squeezing citrus peel over a drink to release aromatic oils. See Chapter 17.

Strain - Separating liquid from ice or solid ingredients using a strainer. See Chapter 14.

Shake - Vigorously combining ingredients with ice in a sealed shaker. See Chapter 4.

Stir - Gently combining ingredients with ice using a bar spoon. See Chapter 5.

Float - Layering one liquid on top of another using density differences. See Chapter 21.

Neat - Spirit served at room temperature without ice, water, or mixers.

Up - A cocktail served in a stemmed glass without ice (but shaken or stirred with ice first).

Proof - Alcohol content measured as twice the percentage (100 proof = 50% alcohol by volume).

Now for the complete reference.

Core Techniques and Actions

Back - A separate small drink served alongside the main drink, usually water or a chaser. "Whiskey with a water back."

Batch - Pre-mixing multiple servings of a cocktail in advance. See Chapter 23 for proper technique including dilution calculations.

Blend - Using an electric blender to combine ingredients, typically for frozen drinks. Different from shaking because it incorporates air and creates a slushy texture.

Build - Assembling a drink directly in the serving glass rather than mixing it separately. The simplest mixing method. See Chapter 16 for when this is appropriate versus when it creates inferior results.

Bruise - To damage delicate ingredients (especially herbs) by handling too aggressively, extracting bitter compounds. Also incorrectly used to describe shaking gin too hard (this doesn't actually happen—it's a myth). See Chapter 19.

Charge - Adding carbonation to a drink, either from pre-carbonated mixers or using a soda siphon.

Chill - Bringing a glass or ingredient to a cold temperature before use. Affects dilution rates and aromatics. See Chapter 20.

Crush - Breaking ice into small pieces or pressing herbs too aggressively (the latter is usually a mistake). For herbs, see Chapter 19 on why slapping is better.

Dirty - Adding olive brine to a martini. More brine = dirtier. A "filthy" martini has even more brine.

Discard - Pouring out diluted ice water after chilling a glass or after straining a drink.

Double Strain - Straining a cocktail through both a Hawthorne strainer and a fine-mesh strainer to remove ice chips and small particles. See Chapter 14 for when this matters.

Dry Shake - Shaking ingredients without ice first (typically for drinks with egg white), then adding ice and shaking again. Creates better foam. See Chapter 12.

Express - Squeezing a citrus peel over a drink to release aromatic oils, then typically rubbing the peel on the glass rim and either discarding or dropping it in the drink. This actually changes the drink's aroma and flavor. See Chapter 17.

Flame - Igniting oils from a citrus peel over a drink to caramelize them. When done properly, this creates chemical changes beyond showmanship. See Chapter 22.

Float - Carefully layering a liquid on top of another liquid using density differences. Most commonly used for floating high-proof spirit on tiki drinks or cream on Irish coffee. See Chapter 21.

Free Pour - Pouring spirits without measuring tools, relying on count and experience. See Chapter 15 for why this is harder than it looks and when measuring matters more.

Frost - The condensation that forms on the outside of a properly shaken or stirred cocktail, indicating it's reached optimal temperature.

Garnish - Any ingredient added to a finished drink for aroma, flavor, or appearance. Should always serve a purpose beyond decoration. See Chapter 28.

Layer - Similar to floating but can refer to multiple distinct layers in a drink. Requires understanding relative densities of liquids.

Muddle - Pressing ingredients in the bottom of a glass or shaker to release oils, juices, or flavors. Technique matters enormously—gentle pressure for herbs, more aggressive for citrus and sugar. See Chapter 9.

Peel - Thin strip of citrus rind with minimal white pith, used for expressing oils or as garnish. Also called a "twist."

Proof - A measurement of alcohol content. In the US, proof is twice the percentage of alcohol by volume (ABV). So 80 proof = 40% ABV. Historically, proof was the point at which gunpowder soaked in the spirit would still ignite.

Rinse - Coating the inside of a glass with a small amount of spirit (typically absinthe or other aromatic spirit), then discarding the excess. This adds aroma and subtle flavor without changing the drink's proportions.

Roll - Pouring a drink back and forth between two vessels to gently mix without aeration. Creates less dilution than shaking, less aeration than stirring. Rarely used in home bartending.

Shake - Vigorously combining ingredients with ice in a sealed shaker. Creates dilution, aeration, and emulsification. See Chapter 4 for the science of what's actually happening.

Slap - Clapping a fresh herb (especially mint or basil) between your hands before adding to a drink. Releases aromatic oils without extracting bitter chlorophyll. See Chapter 19.

Stir - Gently combining ingredients with ice using a bar spoon in a mixing glass. Used for spirit-forward drinks that should remain clear and silky. See Chapter 5 for proper technique.

Strain - Separating liquid from ice and solid ingredients using a strainer. See Chapter 14 for single versus double straining.

Swizzle - A Caribbean technique using a special forked stick (or bar spoon) inserted into a tall glass of crushed ice, then rapidly rotated between your palms. Creates aggressive mixing and dilution. Most associated with tiki drinks. See Chapter 32.

Temper - Gradually adjusting the temperature of an ingredient to prevent shock. Most relevant when combining cream with acidic ingredients to prevent curdling. See Chapter 31.

Top - Adding the final ingredient (usually carbonated) to a nearly-complete drink. "Top with soda water."

Wet Shake - Normal shaking with ice, as opposed to dry shaking without ice first.

Zest - The colored outer layer of citrus peel containing aromatic oils. Also used as a verb: "zest a lemon."

Equipment and Tools

Bar Spoon - Long-handled spoon with twisted shaft, used for stirring, measuring (typically 1/8 oz or 1 tsp), layering, and various other tasks. See Chapter 43 for its full versatility.

Boston Shaker - Two-piece shaker consisting of a metal tin and either another metal tin or a mixing glass. More professional and versatile than cobbler shakers.

Channel Knife - Tool for cutting thin spiral citrus peels. Creates decorative garnishes but less useful than a Y-peeler for most home bartenders.

Cobbler Shaker - Three-piece shaker with built-in strainer and cap. Easier for beginners but less efficient than Boston shakers and prone to getting stuck.

Hawthorne Strainer - The most common bar strainer, with a spring coil that fits over a shaker tin or mixing glass. Named after a Boston bar, not a person.

Jigger - Two-sided measuring device for spirits, typically showing 1 oz and 2 oz (or 0.75 oz and 1.5 oz). Essential for accuracy. See Chapter 15.

Julep Strainer - Perforated spoon-shaped strainer that fits inside mixing glasses. Less common in modern bartending, mostly replaced by Hawthorne strainers.

Mixing Glass - Heavy glass vessel used with a bar spoon for stirring drinks. Should have thick walls for better temperature retention and weight for stability.

Muddler - Thick stick (wood or plastic) used for crushing herbs, fruit, or sugar. The flat end matters—textured ends can shred herbs too aggressively. See Chapter 9.

Peeler - Y-shaped vegetable peeler, ideal for removing wide citrus peels with minimal pith. More useful than fancy bar-specific tools.

Speed Rail - In professional bars, the metal rack holding frequently-used bottles. In home bartending, the concept of organizing your workspace for efficiency. See Chapter 46.

Strainer - Generic term for tools that separate liquid from ice/solids. Can be Hawthorne, julep, or fine-mesh style.

Tin - The metal cup portion of a Boston shaker. Usually comes in pairs of different sizes that fit together, or used with a mixing glass.

Y-Peeler - Vegetable peeler shaped like a Y, ideal for removing citrus peels. More useful than expensive specialty bar tools.

Ingredients and Components

Absinthe - High-proof spirit flavored with anise, fennel, and wormwood. Historically banned, now legal. Usually used as a rinse in cocktails rather than a primary ingredient.

Amaro - Italian bitter liqueur made from herbs, roots, and citrus. Hundreds of varieties exist, each with different flavor profiles and sweetness levels.

Aperitif - Low-alcohol drink served before meals to stimulate appetite. Examples: Campari, Lillet, vermouth.

Bitters - Concentrated flavoring made from botanicals in high-proof alcohol. Used by the dash or drop. See Chapter 11 for how these work and when to use them.

Cordial - Sweetened, often fruit-flavored liqueur. Also refers to homemade preserved fruit syrups. See Chapter 35.

Curaçao - Orange-flavored liqueur originally from the Caribbean island. Can be clear, orange, or blue. Triple sec is a type of curaçao.

Digestif - Strong, often sweet drink served after meals to aid digestion. Examples: brandy, amaro, grappa.

Fortified Wine - Wine with added spirits (usually brandy), increasing alcohol content and shelf life. Examples: vermouth, sherry, port. See Chapter 25.

Infusion - Spirit that has been steeped with fruits, herbs, spices, or other ingredients to extract flavor. See Chapter 45 for making your own.

Liqueur - Sweetened spirit flavored with fruits, herbs, spices, cream, or other ingredients. Lower proof than base spirits. See Chapter 26 for how these function as shortcuts to complexity.

Modifier - Any ingredient that modifies the base spirit: vermouth, liqueurs, fruit juices. Used in smaller quantities than the primary spirit.

Navy Strength - Gin (or other spirit) bottled at higher proof, typically 57% ABV (114 proof). Name comes from British Royal Navy requirements that spirits be strong enough that gunpowder soaked in them would still ignite.

Overproof - Any spirit bottled above standard proof, typically 100+ proof (50%+ ABV). Creates stronger cocktails with more alcohol presence.

Shrub - Vinegar-based syrup typically made with fruit. Adds acidity and preserved fruit flavor. See Chapter 35.

Simple Syrup - Sugar dissolved in water, typically 1:1 ratio. The most basic sweetener for cocktails. See Chapter 10 for variations and proper technique.

Tincture - Highly concentrated flavor extract made by steeping ingredients in high-proof alcohol. Used in drops or teaspoons, like bitters but without bittering agents. See Chapter 45.

Triple Sec - Clear orange liqueur, a type of curaçao. Examples include Cointreau and Combier.

Vermouth - Fortified, aromatized wine flavored with botanicals. Comes in sweet (red) and dry (white) varieties. Essential for martinis and Manhattans. See Chapter 25 for storage and why it matters.

Well Spirits - The basic, lower-quality spirits used in professional bars for mixed drinks when no brand is specified. At home, your frequently-used standard bottles. Not necessarily cheap, just your everyday options.

Drink Styles and Structures

Aperitivo - Italian tradition of pre-dinner drinks and snacks, also refers to the style of lower-alcohol, bitter cocktails served during this time.

Buck - Cocktail family consisting of spirit, citrus juice, and ginger beer. Moscow Mule is the most famous example.

Cobbler - Drink built over crushed ice and garnished elaborately with fruit. Named for shoemaker's tools because of the layered, cobbled appearance.

Collins - Tall drink made with spirit, lemon juice, sugar, and soda water. Tom Collins (with gin) is the standard template.

Cooler - Similar to collins but can use different citrus and often includes additional flavorings. Less precisely defined.

Crusta - Cocktail served in a sugar-rimmed glass with a long citrus peel lining the inside. Essentially a sour with elaborate presentation.

Daisy - Spirit, citrus juice, sweetener (often grenadine or fruit), served over crushed ice. The Margarita is technically a daisy.

Fix - Spirit, lemon juice, and sweetener served over crushed ice with fresh fruit garnish. Similar to cobblers.

Fizz - Shaken drink with spirit, citrus, sweetener, and soda water. If it includes egg white, it's a Silver Fizz. If egg yolk, a Golden Fizz.

Flip - Drink made with spirit, sugar, and whole egg, shaken vigorously. Rich and creamy. Historical drinks often served hot.

Highball - Simple two-ingredient drink: spirit and carbonated mixer, served over ice in a tall glass. Gin and tonic, rum and coke, etc.

Julep - Spirit, sugar, and fresh mint served over crushed ice. The Mint Julep is the classic example, but the template can be varied.

Manhattan - The template for spirit + vermouth + bitters drinks. Typically whiskey, sweet vermouth, and aromatic bitters.

Martini - The template for spirit + dry vermouth drinks. Stirred, served up. See Chapter 30 for why this drink reveals everything about technique and preference.

Negroni - Equal parts gin, Campari, and sweet vermouth. The template for balanced bitter cocktails.

Old Fashioned - Spirit, sugar, bitters, and citrus peel. The template for the oldest category of cocktails. Built in the glass with ice.

Punch - Large-format drink for groups, historically based on the formula: one of sour, two of sweet, three of strong, four of weak. See Chapter 23 for batching technique.

Rickey - Spirit, lime juice, and soda water with no sweetener. A tart, refreshing highball variation.

Sling - Spirit, citrus juice, sweetener, and water. The Singapore Sling is the most famous, though modern versions differ vastly from the original.

Smash - Spirit muddled with mint and citrus, served over crushed ice. Like a julep but with citrus.

Sour - Spirit, citrus juice, and sweetener in balanced proportions. The fundamental cocktail template. See Chapter 7 for the chemistry of balance.

Swizzle - Tall drink served over crushed ice and "swizzled" with a special stick or bar spoon. Associated with Caribbean drinks. See Chapter 32.

Toddy - Hot drink made with spirit, hot water, sweetener, and spices. Traditional cold-weather and medicinal drink.

Service and Presentation Terms

Back Bar - The shelves behind a bar displaying bottles. In professional bars, this holds premium spirits and rarely-used bottles. The speed rail holds frequently-used bottles.

Call Brand - Mid-tier spirit brand that customers request by name. Better than well spirits, not quite premium.

Chaser - A mild drink consumed immediately after a shot of straight spirit to mask the taste. Different from a back, which is sipped alongside.

Dash - Imprecise measurement, typically 6-8 drops or about 1/32 oz. Used for bitters and tinctures.

Dirty Ice - Ice that's been used once and contains residual flavors or dilution. Should not be reused in fresh drinks.

Down - Another term for "up"—served in a stemmed glass without ice.

Dry - Can mean: (1) less sweet vermouth in a martini, (2) no sweetener, or (3) less sweet in general. Context matters.

Dump - Pouring a drink from shaker into glass without straining, including all the ice.

Frost/Frosted - The condensation on the outside of a properly chilled glass, or the intentional icing of a glass by storing it in the freezer.

Mist - Served over crushed ice, creating a partially diluted, slushy drink as ice melts.

Neat - Spirit served at room temperature in a glass without ice, water, or mixers. Pure and undiluted.

Nightcap - A drink served at the end of the evening, typically spirit-forward or creamy. Originally believed to help you sleep.

On the Rocks - Served over ice, typically in an old fashioned glass. Can refer to straight spirits or mixed drinks.

Perfect - Using equal parts sweet and dry vermouth. A "Perfect Manhattan" uses both sweet and dry vermouth instead of just sweet.

Pony - Small measurement, typically 1 oz. Not commonly used in modern bartending.

Pour - The amount of spirit added to a drink. A "heavy pour" means more than the standard amount.

Premium - Top-shelf spirits, higher quality and price than call brands.

Rim - The edge of a glass, often coated with salt, sugar, or spices. See Chapter 18 for when this enhances drinks versus when it's just decoration.

Rocks Glass - Short, wide tumbler used for drinks served over ice. Also called an old fashioned glass or lowball.

Round - A set of drinks served to a group at the same time. "Next round is on me."

Service - The act of delivering drinks to guests. Also refers to the organizational aspects of making multiple drinks efficiently. See Chapters 39 and 46.

Shooter - Small drink meant to be consumed quickly, typically 1-2 oz, served in a shot glass. Often layered or includes multiple ingredients unlike a straight shot.

Shot - Small pour of straight spirit, typically 1-1.5 oz, consumed quickly.

Speed Pour - Spout inserted in a bottle for faster pouring. Useful in professional settings, often unnecessary at home.

Straight - Spirit served without mixers, though potentially with ice or water. Similar to neat but broader.

Tall - Served in a highball or collins glass, typically with more mixer relative to spirit.

Up/Straight Up - A drink mixed with ice but strained and served in a stemmed glass without ice. The drink was chilled and diluted by ice, but no ice remains in the glass.

Virgin - Non-alcoholic version of a cocktail. See Chapter 40 for how to apply real technique to these drinks.

Well Drink - Drink made with well spirits, the basic house brands.

With a Twist - Garnished with a citrus peel twist, typically expressed over the drink.

Historical and Cultural Terms

Cobbler Shaker - Named after the "sherry cobbler," a 19th-century drink that popularized cocktail shaking and ice-cold drinks.

Cocktail - Originally (circa 1806), specifically a drink of spirits, sugar, water, and bitters. Now means any mixed alcoholic drink. The etymology is disputed—nobody knows for certain why these drinks are called cocktails.

Crusta - 19th-century drink style credited to Joseph Santini in New Orleans, featuring an elaborate sugared rim and citrus peel garnish.

Jerry Thomas - The "father of American mixology," author of the first bartending guide (1862), famous for his elaborate presentation and the Blue Blazer (a flaming whiskey drink poured between vessels).

Mixology - Fancy term for bartending, emphasizing the craft and creativity aspects. Some professionals dislike the pretension, others embrace it.

Prohibition - 1920-1933 period when alcohol was illegal in the US. Drastically changed American drinking culture and cocktail development. Many classic cocktails were created to mask the taste of poor-quality bootleg spirits.

Speakeasy - Illegal bar during Prohibition. Modern bars often adopt the aesthetic (dark, hidden, password entry) as a theme.

Tiki - Mid-20th-century American cocktail movement featuring elaborate tropical drinks, often rum-based with multiple ingredients. More sophisticated than it appears. See Chapter 32.

Why This Vocabulary Matters

Bartending terminology exists because precision matters. "Shaken" versus "stirred" aren't interchangeable—they produce fundamentally different results. "Up" versus "neat" versus "on the rocks" describe meaningfully different ways to serve spirits. "Muddle" versus "crush" communicate different intensity levels that affect flavor.

When you understand this vocabulary, you can read recipes accurately, communicate with bartenders clearly, and think more precisely about what you're making. You don't need to memorize every term—refer back to this glossary whenever you encounter something unfamiliar. Over time, the language becomes natural, and you'll find yourself using these terms because they're the most efficient way to describe what you mean.

The goal isn't to sound impressive at parties by dropping jargon. The goal is to have the vocabulary to understand, describe, and execute cocktail techniques with precision. Language shapes thought—once you have the right words for concepts, you can think about those concepts more clearly and communicate them more effectively.