BLEND
This means the drink begins in a blender, two thirds full with crushed ice. The ingredients are added in the given order and blended until a smooth, even consistency has been achieved.
BUILD
This is a term used for a cocktail, which combines all the ingredients in the glass one by one.
COCKTAIL
The concise Cambridge Dictionary meaning tells us that a cocktail is "a drink, especially an alcoholic one, made by mixing two or more drinks together".
CREAM OF COCONUT
This is a non-alcoholic sticky substance available in cans. It must be refrigerated after opening. It may thicken the cocktail and is an important ingredient of a Pina Colada.
DUST
This is simply a sprinkling of chocolate, nutmeg or anything else added to the top of a drink.
EGGS
Raw eggs can be hazardous to your health so you may decide it is safer to use commercially produced pasteurised egg white in place of fresh egg white or you could use free range and possibly organic eggs. Always store your eggs in a refrigerator and use well within the sell-by-date.
FINE STRAIN
A fine strainer is used to remove small fragments of fruit and/ or flecks of ice. A tea strainer held between the shaker and the glass is perfect for this task. This is sometimes referred to as double straining. Standard Shakers have a built in strainer and Boston Shakers are used with a Hawthorn strainer.
FLAME (OR FLAMBE)
This means the drink should be set alight. Always make sure the flame is out before walking with or tasting the drink.
FLAMED ZEST
This involves burning aromatic oils from fruit zest over a drink. Squeeze the peel to allow the oil to ignite over the drink, then wipe the zest around the ring of the glass to further enhance the citrus flavour.
FLOAT
This is any floating ingredient on top of a cocktail which is usually poured over a spoon.
FREEPOURING
This is pouring a drink into a glass without using a measure. This is usually carried out by experienced bar staff.
FRESHLY SQUEEZED JUICE
Always try to avoid using bottled or canned juices when fresh is recommended, as this usually affects the flavour. Roll the fruit under the palm of your hand before cutting the fruit as this will give you more juice.
FROSTING
This is the frosting effect on a glass when it has been stored in a fridge or freezer
GARNISH
There are various garnishes used to decorate cocktails, usually perched on the edge of the glass. Garnishes can be anything from chocolate to herbs, olives and more often than not fruit.
GARNISH TERMS
HORSE'S NECK
This is the entire peel of a citrus fruit, cut in a spiral and hung from the rim of the glass into the drink.
SAIL/FLAG
This is the whole slice of a citrus fruit on a cocktail stick, usually also with a cherry
TWIST
This is a narrow sliver of fruit zest twisted and dropped into a drink.
WHEEL
This is a whole slice of citrus fruit.
GLASS CHILLING
Leave the glass filled with ice and water while you mix the ingredients required for the drink. Then empty the glass and add the cocktail.
GLASS PRE-HEATING
This involves placing a bar spoon into a glass and adding hot water. Then discard the water and add the drink before removing the spoon. The spoon is there to help distribute the 'shock' of the heat.
GRENADINE
This is a sweet syrup with very little or no alcohol content used in many cocktails.
HALF-AND-HALF
This is a blend of 50% milk and 50% cream pre-mixed by bartenders for use in cocktails.
ICE
A plentiful supply of ice is always vital. Ensure you fill the glass with ice, bearing in mind this does not dilute the drink. Crushed ice should be used in certain recipes and this can be made by using an Ice Crusher or by simply bashing a bag of ice with a rolling pin. Never use ice twice, even if it's for the same cocktail. Always discard ice after straining.
INFUSIONS
In some recipes an infused spirit is an ingredient. One example is vanilla infused spirit, this is made by putting four split vanilla pods in the bottle of spirit and leaving it for two weeks. Warming the bottle and turning it frequently can speed up the process. Herbs spices and fruits can be infused in a similar manner.
LAYER
This is a method of making a drink. It is used to clearly show the different products which combine to make the cocktail. Each ingredient should be carefully poured over a bar spoon in contact with the surface of the drink and they should always be added in a certain order. Generally, drinks with less alcohol content should always be added first as they are heavier in consistency, but there are exceptions (cream and cream liqueurs usually float).
LEMON/LIME WEDGES
You will usually get 8 wedges per piece of fruit. Cut off the ends, slice in half and you'll get 4 wedges per half. They are used either as a garnish or are squeezed for their juice.
MUDDLING
This refers to the crushing of fresh fruits with a blunt instrument such as a pestle or the end of a rolling pin. The pestle should push down on the fruit and be twisted to release as much juice as possible.
PUREE
This is fresh fruit which is chopped and liquidized. For speed, these can be bought pre-packed.
SALT/SUGAR RIM
This is the term for wiping a wedge of lime round the rim of a glass and placing it in a saucer of salt. For sugar, chocolate and so on, wipe a wedge of orange round the rim or place rim on a moist sponge then dip in the appropriate saucer.
SHAKE
With this term, all cocktail ingredients should be added to a Shaker two-thirds full of ice. The Shaker is then shaken vigorously and then the liquid should be poured through a strainer into the glass, leaving the ice behind.
SHOT
This is a 25ml or 1oz measure. A clean medicine measure or half an eggcup can also be used. When using a thimble measure, always fill to the top. The same utensil should be used in each drink to guarantee the same amount is being used for each measure.
refreshingly different