Bartending Terms

Lambic

A beer brewed with spontaneous fermentation. It's a style of Belgian ale that doesn't rely on carefully selected yeast added by the brewer. Instead, the wort is left in open tanks to invite the region's microorganisms into the sugary feast. The result is a wild, funky, sour beer that varies wildly from batch to batch. Fruit lambics such as kriek and framboise are also produced, and gueuze is a blended lambic. For all its wildness, lambic adheres to more brewing rules than many other styles of beer. Traditional lambic and gueuze methods are protected by European Union law, which lays out certain requirements. The mix of wild yeasts and bacteria used to ferment lambic ensures that it changes with each batch. The other ingredients are more precisely prescribed. Lambics must contain a minimum of 30 percent unmalted wheat (40 percent is traditional), which provides some heft to the body. The hops need to be aged at least one year, with many brewers extending that to three years. These stale hops account for a beer with almost no detectable hoppiness and a negligible bitterness (IBU). The beer must also be aged for one year, though two years is typical. Fruit Lambic: Unlike others, in lambics, the fruit doesn't sweeten the beer. Instead, the yeast captures the fruit's essence during fermentation. Fruited lambics tend to be a bit less complex, and the sour qualities of the beer support and enhance the flavors of the fruits or berries. Kriek (cherry) and framboise (raspberry) are the two most popular fruit lambics. Other flavors include cassis (blackcurrant), pêche (peach), pomme (apple), though any fruit may be used. Gueuze (pronounced gurz, gurz-ah, or gooz) is a lambic made by blending old and new batches. Considered the best because of the amazing complexity, gueuze blends lambics aged for one, two, and three years. They must be bottle fermented and are highly carbonated with an enhanced tartness. Lambic beer is best served at cellar temperatures, or between 40 and 50 degrees Fahrenheit. Traditionally, it's served in either stemmed tulip glasses or straight-walled tumblers. Kriek may also be served in a glass similar to a brandy snifter, and framboise lambics in Champagne flutes. Champagne-style bottles are most common for lambic beers, and most are 750 milliliters, just like wine. A few brewers offer smaller 250-milliliter bottles. In Belgium, it's common for waiters to rest the bottle in a basket so the neck leans upward after pouring lambics for patrons. Since it is so carbonated, lambics need to be poured very slowly. This also avoids disturbing the sediment; A small amount of lambic can be discarded directly after opening to remove sediment as well. Tilt the glass and pour onto the side of the glass, slowly moving the glass to an upright position as it fills. https://www.thespruceeats.com/lambic-beer-profile-352848

Blanc de Noirs

A champagne made with 100% "black" wine grapes like pinot noir and/or pinot meunier.

Fizz

A drink that is carbonated or emits small bubbles.

Comparison of Crème de Menthe and Peppermint Schnapps

Both have similar flavors, but schnapps is more medicinal with a strong spicy finish.

Crémant

Traditional-method sparkling wine produced in French regions other than Champagne.

Rusty Nail

1.5 ounces scotch 3/4 ounce Drambuie Add the scotch and Drambuie into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over one large ice cube.

Screwdriver

1.5 ounces vodka Orange juice, freshly squeezed, to top Fill a highball glass with ice, then add the vodka. Top with the orange juice.

Prosecco

"Italy's answer to champagne," a white sparkling wine that's available from dry to semi-sweet. Prosecco has protected status to ensure quality and is only produced in the Veneto region in northeast Italy. The bright and effervescent wine features flavors of melon, pear, and honeysuckle, and is lovely for toasts, sipping, pairing with foods, and making cocktails. It is relatively low in alcohol. Prosecco is medium-bodied and since it is a white wine, low in tannins. A whiff will reveal aromas of apple, pear, and citrus. On the palate, prosecco's high acidity is balanced out by its effervescence. Flavors of green apple, peach, lemon peel, pear, tropical fruit, cream, and floral notes like honeysuckle are common. Many proseccos can also have a yeasty characteristic similar to a lager beer. Light-bodied and bubbly, prosecco is a crowd-pleaser. Prosecco is available in three different levels of sweetness: Brut: The driest option and most common; 0-12 grams per liter of residual sugar Extra Dry: Slightly sweeter than brut; 12-17 grams per liter of residual sugar. Dry: The sweetest, but not sweet enough to be a dessert wine; 17-32 grams per liter of residual sugar https://www.thespruceeats.com/prosecco-wine-italian-bubbly-3511228

Tequila Shot

"Lick, shoot, suck" Lick salt Take shot quickly Suck on lime

Sex on the Beach

1 1/2 ounces vodka 1/2 ounce peach schnapps 1/2 ounce Chambord or crème de cassis (optional) 1 1/2 ounces orange juice, freshly squeezed 1 1/2 ounces cranberry juice Garnish: cocktail umbrella Add the vodka, peach schnapps, Chambord (if using), orange juice and cranberry juice to a shaker with ice and shake. Strain into a highball glass over fresh ice. Garnish with a cocktail umbrella.

Cognac

A rich, velvety brown brandy made from white grapes and protected in creation. The area around the commune of Cognac, France, is divided into six grape-growing regions. Officially, the main grape varieties used in cognac must be ugni blanc, folle blanche, and colombard; there are also less common grapes used in small quantities in production, including jurançon blanc, sémillon and folignan, to name a few. Once harvested, the grapes are fermented for five to seven days, generally speaking, and the resulting wine is typically between 8.5% and 9.5% alcohol by volume. It is then distilled twice in copper pot stills, which produce a colorless eau-de-vie. Then the spirit is aged in oak barrels for at least two years, and once ready, the single-barrel cognac (often still referred to as an eau-de-vie despite having been aged) is blended with cognacs of varying ages and qualities to create the final product. Cognacs are classified into a few general categories: VS, or very special, must be aged at least two years; VSOP, or very superior old pale, must be aged at least four years; and XO, or extra-old, must be aged at least ten years. These age requirements pertain to the youngest cognac used in the blend and not the oldest. Previously, six years was the minimum age for an XO cognac, but now the term Napoléon is used to reference cognacs aged between six and ten years. There are two additional classifications beyond these main categories that cover cognacs that have seen more age than XO: XXO (extra extra old) is reserved for cognacs that have been aged for 14 years or longer, and Hors d'age is used colloquially to cover ultra-high-quality cognacs that fall beyond the age scale altogether, though they are technically recognized as equal to the XO classification. As a general rule of thumb, older cognacs should be reserved for sipping neat, with perhaps a drop or two of water to open them up. Younger cognacs are perfect for mixing and are the base of many classic cocktails. The main aromas of cognac are vanilla (sometimes subtle), prune, caramel, orange, and apricot. Flowers and fruits indicate a younger cognac, whereas jammier notes imply an aged cognac. Nutty notes can usually also be noticed. Cognac has a somewhat vinous flavor since it is distilled from wine. Its taste may consist primarily of spices, leather, caramelized fruit, and citrus. Almost any Cognac, regardless of age, will contain flavors of vine flowers; fresh fruits; sweet spices, such as vanilla and cinnamon; dried fruits, such as apricots or peaches; and candied fruits. Beyond these, Cognac can develop flavors of chocolate, leather, Port or Sherry wine, toffee, and exotic spice the longer it is aged. High-quality cognac is usually quite dry as the beverage can only be sweetened with no more than 1.5 grams per liter of sugar. Combined with the tannins, an old cognac often has a smooth mouthfeel with a velvety texture. However, younger cognacs can be a little more lively with a robust character and a spicy primary taste. Some cognac producers add caramel to make the cognac appear darker (and thus more aged) — this can be detected if the cognac has an acute sweetness. The tulip glass and the brandy snifter are usually chosen for cognacs. The reasons for using these are to do with the shape, and the way the glass narrows towards the rim in order to intensify the bouquet (aroma) of the cognac. https://alkypal.com.au/spirits/cognac-and-brandy/cognac.html https://www.liquor.com/articles/cognac-101/

Nip

A quarter of a bottle.

Porter

A style of dark beer that, with the exception of Baltic porter, is brewed with top-fermenting ale yeast. These beers are known for their deep ruby brown to black color, dark malts that often impart chocolate and caramel flavors, and well-balanced, hearty characteristics. There are many broad interpretations of the modern porter and a number of styles within this category. English brown porters showcase the original characteristics of the entire porter style. Typically, the brew is very dark brown with some showing a red tint. It's almost opaque, though it should be clear when light does find its way through. The nose usually contains mild notes of roasted grains, chocolate, and toffee. There can also be undertones of coffee or licorice. The mouthfeel is thin but not watery. The flavor is always mild with none of the harsh or bitter notes of stout. These porters are often made with Fuggles hops and British pale ale malts enhanced with brown, crystal, and chocolate malts. The alcohol is moderate, typically between 4.5 percent and 6 percent ABV, with an IBU range of 20 to 30. Baltic porters are lagered and cold-fermented with lager yeast, so they're the exception to the porter's ale classification. Originally brewed in England and strong enough to withstand sailing across the North Sea, the style is now commonly brewed in Scandinavia, the Baltic States, Poland, and Russia. These bold brews have the maltiness of a brown porter with the roasted crispness of schwarzbier. Full-bodied with a mouthfeel often described as silky and creamy, Baltic porters often display a balance of smoke, roasted malt, and hoppy bitterness (35 to 45 IBUs) in the taste. The beers are deep ruby to black and can be cloudy. High in alcohol, they range from 7 percent to 10 percent ABV. The American porter is English inspired but has a distinctly American character with few style rules. Each brewer adds their own twist, though there's generally a nice balance of flavors. Some have big hop bitterness while others are as mild as the English style, and a few are excellent session beers. Generally medium brown to black in color, U.S. craft brewers like to experiment and produce chocolate, coffee, and vanilla porters. Many are also barrel-aged in former whiskey barrels. American porters may be a mild 4 percent to a stronger 7 percent ABV. As with imperial stouts, American imperial porters amplify every element of the beer style. They often have a moderate caramel, cocoa, and malt sweetness that complements native American hops. Every variable is up to each brewer's interpretation, so the malt and hops selection and the hoppiness changes from one beer to the next. They are almost always black and highly alcoholic, ranging from 7 percent to 12 percent ABV. Though not stronger in alcohol, robust porters are a more flavorful version of brown porters. The bitterness and roasted malt flavors are more pronounced. It's the porter style that often comes closest to stouts and brewers may choose one label or the other for any particular beer. The primary difference is that the roasted flavors come from malt, not the roasted barley of stouts. Robust porters do have the sharp bitterness of black malt with apparent hop bitterness (25 to 40 IBUs), both of which are offset by caramel and malt sweetness. The alcohol in these dark to black brews is generally a moderate 5.1 percent to 6.6 percent ABV. Smoke porters are most often a robust porter with smoky flavors added with the use of wood-smoked malt. Brewers typically promote the type of wood they use, and each will impart different nuances to the beer's final taste. Most smoke porters don't have a big hoppiness, though the IBUs range from 20 to 40. These beers can get strong, and generally fall between 5.1 percent and 8.9 percent ABV. Most ales are best served between 50 and 55 degrees Fahrenheit, and porters follow this line of thought. Keep bottles in a cool place to get these "cellar temperatures" but avoid the refrigerator for the best drinking experience. Nonic pint glasses are the preferred vessel for almost every porter. The bulbous, tall glass shows off the aromatic brews nicely while making them easy to drink. American imperial porters are often served in a stemmed tulip. The typical beer pouring style is also preferred for porters: Tilt the glass to a 45-degree angle, gently pour onto the side of the glass, and slowly raise it upright. This should produce a nice balance between the beer and the foamy head. https://www.thespruceeats.com/porter-beer-profile-353347

GSM

A wine blend of Grenache, Syrah, and Mourvèdre.

Ouzo

An anise-flavored liquor produced from grape must. It can only be made in Greece and Cyprus and may include other spices beyond anise. No other beverage is as uniquely Greek or as closely linked to a culture as ouzo is to Greece. Greeks drink the most ouzo and ouzeries (ouzo bars) serve it alongside appetizers called meze. Often drunk on its own or gently diluted, ouzo has a very strong anise (black licorice) flavor that takes some getting used to. It is also a potent liquor that is not for the faint of heart. Ouzo is made similar to tsipouro, the Greek equivalent to Italy's grappa. Tsipouro had long been made in Greece and is a brandy distilled from the must or remnants of grapes pressed for winemaking. Using the same type of base (though considerably stronger), ouzo is traditionally distilled in copper pot stills and flavored with anise. Other spices like cardamom, cinnamon, clove, coriander, fennel, mint, and mastic may be used in a distillery's recipe as well. Greek law states that the finished distillate must contain no less than 20 percent of the original ouzo yeast and be bottled at a minimum of 37.5% alcohol by volume (ABV, 75 proof). Most ouzo falls around 80 proof. While that seems mild in comparison to high-proof whiskeys and rums, ouzo is potent and fiery. The high sugar content delays the release of the alcohol into your system. Drinkers are advised to use caution because the effects of ouzo will sneak up. Ouzo tastes clear and silky, with a distinct licorice flavor. Ouzo is customarily served neat, without ice, and often in a tall, skinny glass called a kanoakia (similar to a highball glass). Greeks may add iced water to dilute the strength, which causes the liquid to turn an opaque, milky white. Known as the "ouzo effect," it's due to the anise oils and is similar to the louche produced when pouring absinthe. If ice is added directly to the ouzo, unsightly crystals will be created on the surface of the drink. https://www.thespruceeats.com/greek-ouzo-anyone-1705998

Roll

The process of blending ingredients by repeatedly pouring from one vessel to another.

Muddle

To grind and crush different ingredients with a tool called a muddler.

Comparison of Eau-de-Vie and Fruit Liqueur

Fruit liqueurs contain added sugar; eaux-de-vie do not. Additionally, eaux-de-vie may be considered less cloying than liqueurs.

Jäger Bomb

1 8.4-ounce can energy drink, such as Red Bull 1 1/2 ounces Jägermeister Pour the energy drink into a pint glass. Pour the Jägermeister into a shot glass. Drop the shot glass filled with Jägermeister into the pint glass.

Bacardí Cocktail

2 ounces Bacardí Ocho rum 3/4 ounce lime juice, freshly squeezed 3/4 ounce grenadine Add all ingredients into a shaker with ice and shake until well-chilled. Strain into a chilled coupe glass.

Moscato

"Moscato "is the Italian word for the muscat family of grapes. Frequently, a lightly sparkling, low-alcohol sweet white wine. With flavors of citrus, stone fruit, and orange blossom, moscato d'Asti is a crowd favorite with new and seasoned wine drinkers alike. Although authentic moscato d'Asti and Asti spumante (two popular types of moscato wine) can only be made in Piedmont, Italy, muscat grapes are grown and used to make wine around the world. Most widely available moscato wine is made in the style of moscato d'Asti. The frizzante (semi-sparkling) wine is known for its perfume-like fragrance, light-body, low alcohol content, and dazzling fruit-forward profile with a welcoming sweet factor. Moscato's inherent aromatics include orange blossom, honeysuckle, almonds, and ginger with flavors of ultra-expressive fruit like green grapes, citrus, and ripe peach. The delicate cascade of bubbles, light body, and sweetness make it refreshing when paired. The white wine is low in tannins, but there are red wine grapes in the muscat family. Black muscat can be used to make a red moscato with berry and floral notes, although it's not particularly common. Most moscato wines are white, with varying levels of sweetness, acidity, and bubbles.

Pernod

(aka Pernod Anise) A French anise-flavored liqueur invented in 1920, after absinthe was banned in 1915. Pernod is made with star anise, fennel, and other herbs and botanicals. The anise or black licorice flavor is very strong, though some say it's not quite as potent as similar liqueurs like absinthe and pastis. Pernod Anise has a strong black licorice flavor, with subtle notes of fennel, coriander and mint. https://www.acouplecooks.com/pernod/

Dirty

Adding a slight twist in color and taste by changing a core ingredient.

Sour Beer

Beer offering a puckery taste that is not found in more conventional brews. Also called wild beer or Brett beer, these brews are acidic, tart, complex, and refreshing. The style is surprisingly diverse and brewed as both ales and lagers, encompassing beers of every color and style. Not all sour beers are labeled "sour." Saccharomyces is the standard brewer's yeast species used to make beer. To create a sour-tasting beer, a wild yeast species called Brettanomyces (often abbreviated "Brett") may be introduced to the wort. Some brewers introduce bacteria like Lactobacillus and Pediococcus, which produce lactic acid (as in yogurt). There are also times when acetic acid is used or fruit is added during the second fermentation to impart a sour taste. In sour beers, wild yeast and/or bacteria methods are common: • Mixed fermentation uses a combination of Saccharomyces and Brett along with bacteria. Wild fermentation may use Brett alone or pair it with Saccharomyces and is fermented longer than normal beer. • Spontaneous fermentation can take years and relies on the natural organisms present in the environment or a beer's ingredients. • Due to its untamed nature, brewing sour beer with wild yeast and bacteria is difficult to restrain. Many breweries choose not to dabble in wild yeast sours because it can contaminate beers that are highly controlled and throw off the entire production. Typically, only U.S. craft breweries place the word "sour" on a label. Some use "wild ale" in the beer's name, and other may use "Brett beer." Other sour beers have names that need to be committed to memory: Berliner Weisse, a German wheat beer, was traditionally an ale, but now commonly a lager. It's known as a low ABV (2.8 percent to 3.4 percent) beer that's pale (2 to 4 SRM), cloudy, and highly carbonated. With nearly indetectable hoppiness (3 to 6 IBUs), Berliner Weisse is refreshingly tart. Flanders, a Belgian beer that is also called Flemish ale, is fruity and sour with a signature red color (12 to 25 SRM). It's a blend of young and old beers fermented in open oak vats that add to its complex taste. Moderately alcoholic at 4.8 percent to 6.6 percent ABV, Flanders tends to be gently hoppy, at around 12 to 25 IBUs. A cloudy, top-fermented German beer, gose (or gueuze) is known for its salty, herbaceous tones, often with hints of coriander and a lemony snap. The pale beer (3 to 9 SRM) is both sharp and thirst-quenching and must be made from at least 50 percent malted wheat. The alcohol content averages 4.4 percent to 5.4 percent ABV, while the bitterness falls in the mild 5 to 15 IBU range. Lambic, a Belgian ale, is often spontaneously fermented and includes a high concentration of wheat for a crisp tartness. The color can vary, from pale to dark gold (6 to 13 SRM), depending on the age, and it's often a blend of young and old beer. Fruit lambics, including cassis, cherry (kriek), and raspberry (framboise) are popular, though a variety of fruits (e.g., blackberry, peach, strawberry) are used as well. Lambics can get be a bit strong, with an ABV between 5 percent and 8.9 percent, though the bitterness remains tame at around 9 to 23 IBUs. Another beer traditionally from the Belgian province of Flanders, oud bruin is a dark copper or brown color (15 to 22 SRM). With its vinegar-like acidity, it concentrates on a fruity tartness with rich malt and can be slightly hoppy (15 to 30 IBUs). The ABV may be anywhere from a mild 4 percent to a rather strong 11 percent. Sour beers are best served between 45 and 50 degrees Fahrenheit. The slight chill relaxes some of the more poignant acidic notes, making the brew more enjoyable to drink. For glassware, the stemmed tulip is a favorite when serving sours because the shape enhances the aromatic experience. Some drinkers prefer gose at refrigerator temperatures and opt for a tall fluted glass instead. As with any beer, when pouring sours tilt the glass and slowly bring it upright as the glass fills. https://www.thespruceeats.com/beginners-guide-to-sour-beers-4707030

Must

Grape juice before or during fermentation.

Grenache

(gruh-NASH) Also known as Garnacha in Spain and cannonau in Italy, one of the most widely planted grapes in the world. Since it is often used for blends, it is not as well known as wines like pinot noir. Grenache is a high-alcohol wine bursting with red berries and notes of spice and citrus. It pairs well with a wide variety of flavorful and spicy foods. The main flavor profile of grenache is sometimes described as fruit roll-up. Red and dark fruits are at the forefront like black cherry, raspberry, blackberry, and strawberry balanced by a bit of spicy black pepper, cinnamon, and star anise as well as hints of tobacco and bay leaf. The nose is similar, with jammy fruits, citrus zest, and spice. Grenache tends to be high alcohol with low to moderate acidity and tannins. It has a luxurious, silky mouthfeel and lingering finish. thespruceeats.com/discover-garnacha-grenache-3511180 https://www.foodandwine.com/wine/grenache-wine-everything-to-know

Nonic Pint Glass

A glass similar in shape to the standard pint but with an aroma bulb near the top of the glass. It's primarily used with ales and lagers.

Gomme Syrup

("Gomme" is French for "gum.") A variation of simple syrup. It differs from regular simple syrup in that it contains gum arabic, a sub-Saharan tree sap which emulsifies the mixture and allows for a higher ratio of sugar to water without crystallization (which would give the syrup a chunky or rough texture). Since it contains gum arabic, gomme syrup adds not only sweetness but a slight change in the mouthfeel of drinks. The texture of gomme syrup is often described as "smooth" or "silky."

Methoxypyrazines

("Pyrazines", for short) A compound that occurs naturally in Cabernet Franc vines as natural defense system against pests, and causes its bell pepper, grass, elderflower, pea, and bittersweet chocolate aromas.

Malted Barley

(Also known simply as malt) The brewer's preferred grain for making beer. In its most basic form, it is barley that has been allowed to germinate by soaking the grain in water. This prepares the starches to be converted into fermentable sugars. Very few brewers still malt their own grain. Malting begins by soaking either two-row or six-row barley. It is dumped into steeping tanks where it spends a couple of days soaking up water. The barley is then transferred to a huge room where it is aerated, turned regularly, and held at around 60 F. The goal is to encourage the grain to germinate to make it more open to the fermentation process in which the starches are converted to the sugars that become alcohol. At this point, it is called "green malt." However, don't want the barley to sprout too much. After about five days of soaking, the grain will want to take root and grow a new plant. Maltsters — the skilled people in charge of the malting process — want to stop the germination process before this happens. This is done with heat. Maltsters kiln, or dry, the green malt by slowly raising the temperature to more than 120 degrees F. The final temperatures vary depending on what kind of malt they want in the end. No matter the temperature, the result is the same: the growth of the sprouts is stopped. What is left is a dried barley grain full of sugar, starch, and a particular kind of enzyme called diastase. It is during this stage where the final beer begins to take its shape. The level of heat that the green malt is subjected to will play a big role in the final style of beer that is produced. It has much to do with determining the color of beer: • Low temperatures will form the base for pale-colored beers, including pale ales and lagers. • Increase the temperature a little more and the malt can be used to make amber-colored beers, such as amber ales, Scottish ales, and Oktoberfest. • At even higher temperatures, the malt will create dark brown beers like brown ales and dunkels. • The highest temperatures are used to make the darkest, almost black, beers. These include porters and stouts. To further complicate matters, the finished malt may be roasted after kilning. This is done at high temperatures in a roaster. The level of roasting will factor into the darkness of the beer as well as the amount of carbonation it has. During the fermentation stage, a particular strain of yeast is introduced to further define the beer. For instance, pale ales and lagers require almost the same level of kilning. When you combine this malt with an ale yeast, you get a pale ale. If you were to use lager yeast with the same malt, the result is a lager. After the grain is transferred to the brewery, the brewer will add the grain to hot water, known as "strike water." This will encourage the diastase to convert the starch into simple sugars. Once those sugars are dissolved in the hot water, the brewer will have wort and be ready to start fermentation in order to make beer. https://www.thespruceeats.com/what-is-malted-barley-beer-brewing-353281

Cynar

(CHEE-nar) An Italian amaro that calls for a secret blend of herbs and spices, with one ingredient that is both known and stands out: artichoke. The unique blend creates a smooth, slightly sweet blend with a slightly bitter finish that is guaranteed to satisfy. It's slightly vegetal, with a light smokiness and a richness that lends well to a medium/full-bodied amaro. Cynar is a style of amaro called cariciofo, which translates to artichoke. These amari are born from a historic tradition of boiling the less edible parts of the artichoke in water or wine. Its ABV is 16%, significantly lower than most amari. Cynar is far more subtle than most amari — the 13 different herb and bitter profiles are balanced by a sweetness that doesn't overpower. It's slightly vegetal and sweet with a bitter backbone. https://www.foodandwine.com/cocktails-spirits/what-is-cynar

Carafe

(Cuh-raf) A glass container with a flared lip used for serving liquids, especially wine and coffee.

Dunkel

(German for "dark") A classic pub beer from Bavaria. The original lager style, it's made with dark roasted malts with a red-tinted color from amber to mahogany. The flavors include nuts, bread, coffee, and chocolate marked with the characteristic lager crispness and a delicate hoppiness. The alcohol content and bitterness is relatively low.

Gewürztraminer

(ga-VERTZ-trah-mee-ner) A white wine grape originating in the Alsace region of France. It is a classic grape that likes cool climates like northeast France, Germany, and northern Italy, and is used to make a white wine of the same name. It is typically very affordable and pairs well with spicy, flavorful foods. The predominant nose and flavor is lychee—a sweet, tropical fruit. It is higher in alcohol than comparable white wines. The classic, tell-tale aroma of lychee is Gewürztraminer's trademark and a dead giveaway in a blind tasting. The fruity scent is sweet and lightly tropical. Smokey notes, rose petals, grapefruit, and the richer character of pineapple may all make their way into the well-woven aromatics of a great bottle of Gewürztraminer. Gewürztraminer tends to have medium to low acidity, and while it is often made in a dry style, the dynamic aromatics and fuller mouthfeel can give a palate impression of sweetness. The exact level of sweetness will depend on the bottle, as it can be made in dry, off-dry, and sweet styles. On the palette, Gewürztraminer can exhibit flavors of ripe peach, orange, and honey, as well as the telltale lychee. Since it is a white wine made from pink grapes, it is low in tannins. https://www.thespruceeats.com/gewurztraminer-wine-grapes-3511260

Méthode Traditionnelle / Méthode Champenoise

(Internationally translated to "Traditional Method") A sparkling wine production method whereby wine undergoes a second fermentation process in the bottle to produce carbon dioxide — that soft, bubbly mouthfeel in sparkling wine and particularly Champagne and Cava. The entire secondary fermentation process takes about two full weeks. 1. Tirage: First, the grapes are harvested, pressed (in a process referred to as la cuvée), and the resulting grape must is transformed into alcohol through one round of fermentation. The winemaker then adds a mixture of sugar and yeast cells called liqueur de tirage to the still wine. 2. Bottling: Next, the base wine is decanted into bottles and fitted first with a crown cap like a bottle of beer (not a cork). The bottles are then racked horizontally in pupitres, or wooden racks. 3. Riddling, or remuage: Riddling refers to the daily quarter-turn the racked wines receive in order to unsettle and rotate the sediment — a cloudy byproduct of yeast called lees — in the bottle. 4. Disgorgement, or dégorgement: In the final phase, bottles are flipped upside down, to encourage the lees to settle in the neck of the bottle. Disgorging allows the winemaker to remove the lees after its job is done, without sacrificing the pristine sparkling wine left behind: Most do this by freezing only the neck, and quickly extracting the solids. 5. Dosage, or liqueur d'expédition: With the lees removed, the bottles are in need of a small top-off. This is referred to as the dosage, a mixture of sugar diluted in wine. Levels of dosage influence both the dryness and/or sweetness on the palate. Some winemakers prefer to skip this step entirely. https://www.masterclass.com/articles/how-to-make-sparkling-wine-using-the-methode-champenoise

Orgeat Syrup

(Pronounced "ohr-zhat") An almond-flavored syrup commonly used in classic and tropical cocktails, including the original Mai Tai. The milky syrup is made out of almonds, water, sugar, and orange flower water. Primarily used in drinks—both with and without alcohol—and prized for its sweet, nutty flavor, orgeat syrup can also be used in desserts and baked goods. Orgeat comes from the French word orge ("barley") and has roots in the Latin word hordeaceus, meaning "made with barley." Barley was no longer used, however, once it was discovered that the almonds allowed the syrup to soak up more flavor. Before modern refrigeration, orgeat syrup was used as a shelf-stable milk substitute in food and drinks. It is an emulsion—which accounts for its milkiness—of water and the oil extracted from blanched and ground almonds (also often roasted). When tiki bars became popular in the United States, orgeat and falernum were often employed to give the elaborate tropical rum and fruit cocktails a flavor boost. The flavor of orgeat syrup is multi-dimensional when compared to other almond syrups. The sweet, nutty taste is accented with a delicate bitterness and floral notes from orange flower water. The flavor is very similar to marzipan. Almond syrup is the best substitute for orgeat syrup; it's typically sweeter, and the taste is nuttier without the floral aspects of orgeat. In alcoholic drinks, amaretto liqueur makes a decent substitute. It is equally sweet and has a slight bitterness, though it lacks the floral flavor and will increase a cocktail's alcohol content. With either substitution, an equal measure can be used. https://www.thespruceeats.com/what-is-orgeat-syrup-760284

Lillet

(Pronounced lee-LAY) A French aromatized wine, similar to vermouth, that's made with grapes from Bordeaux and flavored with herbs, spices, and citrus, and fortified — which means the ABV is increased — with citrus liqueur. It clocks in at 17% ABV, so it's stronger than wine but less boozy than spirits, and is meant to be enjoyed as a pre-dinner aperitif. The original formula contained quinine — the bitter compound found in tonic water that was once used to treat malaria — but it was removed in 1985. That makes the current formula lighter and more citrusy. Lillet can come in blanc, rosé, and rouge styles. The most classic, though, is Lillet Blanc, which is crisp and light, with subtle floral, herbal and citrus notes. (Lillet Rosé is more berry-forward.) The Blanc is composed of Semillon, and tasting notes include candied oranges, honey, and pine resin. The Rosé is a blend of Merlot, Cabernet Sauvignon, and Sémillon, and purports aromas of berries, orange blossom, and grapefruit. And the Rouge is a blend of Merlot and Cabernet Sauvignon, with notes of ripe dark fruits, fresh oranges, berries, vanilla, and delicate spices. Each variation is crafted from a blend of 85% Bordeaux-region wines and 15 percent macerated liqueurs such as citrus liqueurs, and blended in French oak barrels to age like any other Bordeaux wine. Since it is an aromatized wine-based aperitif with a higher alcohol by volume than most wine, oxidization will happen a bit slower than that of an average wine. That said, it is best practice to keep Lillet stored in the refrigerator to ensure its freshness lasts. https://www.thekitchn.com/what-is-lillet-259684 https://vinepair.com/articles/ntk-lillet-liqueur-guide/

Appellation / AOC

(Short for Appellation d'Origine Contrôlée) A description awarded to French wine guaranteeing that it was produced in the region specified, using vines and production methods which satisfy the regulating body.

Kirsch

(Short for Kirschwasser) A clear, colorless eau-de-vie traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. (It is now also made from other kinds of cherries.) The cherries are fermented completely, including their stones. Unlike cherry liqueurs and other cherry brandies, kirschwasser is not sweet. It is sometimes distilled from fermented cherry juice. As it's not aged in contact with wood (barrels are coated with wax to prevent this happening), kirsch is clear in colour, and the flavor subtly hints at its cherry origins, rather than being sweet and cloying. https://www.bbcgoodfood.com/glossary/kirsch-glossary

Cabernet Sauvignon

(Sometimes simply referred to as "cab.") A wine using deep blue grapes that are a cross between cabernet franc and sauvignon blanc with thick, durable skin and hearty vines. The wine tends to be robust with medium acidity and tannins and flavors of rich, dark fruit. It has slightly elevated levels of alcohol for red wine and pairs well with food. Cabs are decidedly dry in style and range from medium-bodied to full-bodied. They are characterized by higher tannins, which serve to provide structure and complexity while supporting the rich dark fruit characteristics. The popular red wine displays medium acidity and is commonly paired with food. The most common aromatic and flavor components found in cabernet sauvignon are dark fruits like plum, black cherry, and blackberry along with warm spice, vanilla, licorice, and black pepper. You will frequently whiff aromas of tobacco and leather. https://www.thespruceeats.com/quick-guide-to-cabernet-sauvignon-3511217

Crème de Mûre

A blackberry liqueur. Crème de Mûre is powerful and layered: fruity, rich, bold, sweet, bright, and jammy all at once, with a sweet tart finish. It tastes similar to a blackberry candy.

Cachaça

(pronounced kah-SHAH-sah) A distilled spirit made from sugar cane juice. It is produced exclusively in Brazil and is often erroneously thought of as a style of rum. Cachaça was most likely created before rum and is credited by many historians as Latin America's first distilled beverage. It is a requirement that cachaça is fermented from freshly-pressed sugar cane juice. The cane must be grown in Brazil, though distillers use different varietals to impart subtle variations in the cachaça they produce. The juice is fermented with yeast to convert the sugar into alcohol and then distilled. Typically, it undergoes a single distillation and premium cachaças tend to use copper pot stills. Some styles of cachaça are bottled directly after distillation or a period of resting in stainless steel tanks while others are aged. Aging makes cachaça truly unique. Distillers may use American or French oak barrels, either new or used (previously housing spirits like bourbon or brandy). They may also use any variety of indigenous woods to create their barrels and each adds to the uniqueness of the cachaça. A cachaça aged in Brazil nut barrels will have a completely different flavor profile than one aged in zebrawood, for instance. The majority of cachaça is 40 percent alcohol by volume (ABV, 80 proof). Some producers choose to bottle their specialty cachaças at a higher proof. As is the case with whiskey, this means you're getting a liquor with a fuller flavor. The flavor of cachaça can vary greatly, though it often has a subtle sweetness (much less than rum). It's often vegetal and has a few fruity notes. Many of the more industrial brands can have a chemical alcohol taste while top-shelf brands will have a more pronounced fruitiness and delicious undertones of sweets. https://www.thespruceeats.com/what-is-cachaca-760699

Widow's Kiss

1 1/2 ounces Calvados 3/4 ounce Yellow Chartreuse 3/4 ounce Bénédictine 2 dashes Angostura bitters Garnish: Cocktail cherry or sliced strawberry Pour Calvados, Chartreuse, Benedictine, and bitters into a mixing glass and fill with ice. Stir briskly for 30 seconds. Strain into a chilled cocktail glass. Garnish with the cherry or strawberry.

Americano

1 1/2 ounces Campari 1 1/2 ounces sweet vermouth Soda water, chilled, to top Garnish: orange twist Fill a highball glass with ice, then add the Campari and sweet vermouth. Top with the soda water and stir gently to combine. Garnish with an orange twist.

Irish Coffee

1 1/2 ounces Irish whiskey 2 teaspoons brown sugar Hot brewed coffee, to top Garnish: whipped cream Fill an Irish Coffee mug with hot water, let sit for 2 minutes, then discard the water. Add the whiskey and sugar to the heated glass, fill with the coffee, and stir. Top with an inch of unsweetened lightly whipped cream.

Zombie

1 1/2 ounces Jamaican rum 1 1/2 ounces Puerto Rican gold rum 1 ounce 151-proof demerara rum 1/8 teaspoon Herbsaint or Pernod 3/4 ounce lime juice, freshly squeezed 1/2 ounce Donn's mix* 1/2 ounce falernum 1 teaspoon grenadine 1 dash Angostura bitters Garnish: mint sprig Add the Jamaica rum, Puerto Rican gold rum, demerara rum, Herbsaint or Pernod, lime juice, Donn's mix, falernum, grenadine and bitters into a blender, then add 6 ounces of crushed ice. Blend at high speed for no more than 5 seconds. Pour the contents into a tall glass or Tiki mug and add additional crushed ice to fill, if necessary. Garnish with a mint sprig. *Donn's mix: Bring 3 crushed cinnamon sticks, 1 cup sugar and 1 cup water to a boil, stirring until the sugar is dissolved. Simmer for 2 minutes, then remove from the heat and let sit for at least 2 hours before straining into a clean glass bottle. To finish the mix, add 1 part of the syrup to 2 parts fresh grapefruit juice. Cover and keep refrigerated for up to 2 weeks.

Pink Lady

1 1/2 ounces London Dry gin 1/2 ounce applejack 3/4 ounce lemon juice, freshly squeezed 1/4 ounce grenadine 1 egg white Garnish: brandied cherry Add all ingredients into a shaker and vigorously dry-shake (without ice). Add ice and shake again until well-chilled. Strain into a chilled cocktail glass. Garnish with a brandied cherry.

7 & 7

1 1/2 ounces Seagram's 7 Crown whiskey 4 ounces 7UP Fill a highball glass with ice. Add the whiskey and 7UP and stir gently.

Amaretto Sour

1 1/2 ounces amaretto liqueur 3/4 ounce cask-proof bourbon 1 ounce lemon juice, freshly squeezed 1 teaspoon rich simple syrup 1/2 ounce egg white Garnish: lemon twist Garnish: 2 brandied cherries Add amaretto, bourbon, lemon juice, simple syrup and egg white to a shaker and dry-shake (no ice) for 15 seconds. Add ice and shake again until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a lemon twist and 2 skewered brandied cherries.

Brown Derby

1 1/2 ounces bourbon 1 ounce grapefruit juice, freshly squeezed 1/2 ounce honey syrup Garnish: grapefruit twist Add the bourbon, grapefruit juice and honey syrup into a shaker with ice and shake until well-chilled. Fine-strain into a cocktail glass. Express the oil from a grapefruit twist over the drink and drop the twist into the drink to garnish.

Cosmopolitan

1 1/2 ounces citron vodka 3/4 ounce Cointreau 3/4 ounce lime juice, freshly squeezed 1/2 ounce cranberry juice cocktail Garnish: lime wedge Add the vodka, Cointreau, lime juice, and cranberry juice cocktail into a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass. Garnish with a lime wedge.

Breakfast Martini

1 1/2 ounces gin 1/2 ounce orange liqueur (such as Combier) 3/4 ounce lemon juice, freshly squeezed 1 barspoon orange marmalade Garnish: lemon wheel Add the gin, orange liqueur, lemon juice, and marmalade into a shaker with ice and shake vigorously until well-chilled. Double-strain into a chilled coupe glass. Garnish with a lemon wheel. *Not a true martini

Sea Breeze

1 1/2 ounces vodka 3 ounces cranberry juice 1 1/2 ounces grapefruit juice, freshly squeezed Garnish: lime wheel Add the vodka, cranberry juice and grapefruit juice into a highball glass with ice and stir. Garnish with a lime wheel.

Mai Tai

1 1/2 ounces white rum 3/4 ounce orange curaçao 3/4 ounce lime juice, freshly squeezed 1/2 ounce orgeat 1/2 ounce dark rum Garnish: lime wheel Garnish: mint sprig Add the white rum, curaçao, lime juice and orgeat into a shaker with crushed ice and shake lightly (about 3 seconds). Pour into a double rocks glass. Float the dark rum over the top. Garnish with a lime wheel and mint sprig.

Boulevardier

1 1/4 ounces bourbon (or rye) 1 ounce Campari 1 ounce sweet vermouth Garnish: orange twist Add bourbon, Campari and sweet vermouth into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over fresh ice. Garnish with an orange twist.

Appletini

1 1/4 ounces vodka 1 ounce Calvados 1 1/4 ounces Granny Smith apple juice 1/4 ounce lemon juice, freshly squeezed 1/4 ounce simple syrup Garnish: brandied cherry Garnish: Granny Smith apple slices Add crushed ice into a cocktail glass and set aside to chill. Add the vodka, Calvados, apple juice, lemon juice and simple syrup into a shaker with ice and shake until well-chilled. Discard the ice from the cocktail glass and double-strain the mixture into the glass. Garnish with a skewered brandied cherry and 3 Granny Smith apple slices. *Not a true martini

Harvey Wallbanger

1 1/4 ounces vodka 1/2 ounce Galliano L'Autentico liqueur 3 ounces orange juice, freshly squeezed Garnish: orange slice Garnish: maraschino cherry Fill a tall glass with ice, then add the vodka and orange juice and stir. Float the Galliano on top. Garnish with a skewered orange slice and maraschino cherry.

Steamer

1 cup milk, or milk alternative 3 tablespoons ​flavored syrup, or to taste Whipped cream, optional Gather the ingredients. Using a frothing wand or on the stovetop, steam the milk or milk alternative. Add the flavored syrup into the bottom of a large mug or cup. Pour the steamed milk into the glass and stir the drink, if needed. Add the whipped cream, if using, and enjoy!

Ginger Beer

1 cup water 2 tablespoons finely grated fresh ginger (use a Microplane or a food processor) 1/2 teaspoon fresh lime juice 1 teaspoon light brown sugar Sparkling water, seltzer or club soda, to taste (optional) Add the water to a small saucepan and bring to a boil. Stir in the grated ginger. Remove from the heat and cover the saucepan. Allow to sit for 1 hour. Strain through a fine chinois or cheesecloth. While straining the ginger, use a spoon or ladle to firmly press down on the ginger to extract more flavor. The appearance will be cloudy, but this is natural. Add the lime juice and brown sugar, and let cool. Add sparkling water, seltzer or club soda, to taste, if desired. Funnel into a glass bottle. Cap tightly and store in the refrigerator. This ginger beer keeps for two weeks. Ginger beer is the more robust version of ginger ale. It often has less carbonation than other sodas and is typically made with a combination of ginger, lemon, and sugar. Where ginger ale is sweet, ginger beer is spicy and some brands are spicier than others. Despite its name, most ginger beer does not contain alcohol, though "hard" ginger beers are available.

Caipirinha

1 lime, cut into wedges 2 teaspoons sugar 2 ounces cachaça Garnish: lime wheel In a double rocks glass, muddle the lime wedges and sugar. Fill the glass with ice, add the cachaça, and stir briefly. Garnish with a lime wheel.

Golden Cadillac

1 ounce Galliano L'Autentico liqueur 1 ounce white crème de cacao 1 ounce heavy cream Garnish: chocolate shavings Add the Galliano, white crème de cacao, and heavy cream into a shaker with ice and shake until well-chilled. Strain into a cocktail glass or coupe glass. Garnish with freshly shaved chocolate.

Lynchburg Lemonade

1 ounce Jack Daniel's Tennessee whiskey 1 ounce triple sec 1/2 ounce lemon juice, freshly squeezed 1/2 ounce simple syrup 4 ounces lemon-lime soda Garnish: lemon wedge Add the Jack Daniel's, triple sec, lemon juice and simple syrup into a shaker with ice and shake until well-chilled. Strain into a highball glass filled with ice. Top with the lemon-lime soda and stir gently and briefly to combine. Garnish with a lemon wedge.

Suffering Bastard

1 ounce bourbon 1 ounce London dry gin 1/2 ounce lime juice, freshly squeezed 2 dashes Angostura bitters Ginger beer, to top Garnish: mint sprig Add the bourbon, gin, lime juice and bitters into a shaker with ice and shake until well-chilled (about 30 seconds). Strain into a Collins glass over fresh ice. Top with the ginger beer. Garnish with a mint sprig.

Buttery Nipple / Butterball

1 ounce butterscotch schnapps 1/2 ounce Irish cream liqueur Add the butterscotch schnapps into a shot glass. Layer the Irish cream liqueur over the schnapps by pouring it slowly and carefully over the back of a spoon.

Mule

1 ounce dark rum, vodka, tequila, mezcal or gin 1 ounce peach schnapps 1/2 ounce lime juice, freshly squeezed 1/4 ounce ginger juice Fentimans ginger beer, to top Garnish: lime wedge Add your preferred spirit (dark rum, vodka, tequila, mezcal or gin), peach schnapps, lime juice and ginger juice into a Collins glass over ice. Top with the ginger beer. Garnish with a lime wedge.

Negroni

1 ounce gin 1 ounce Campari 1 ounce sweet vermouth Garnish: orange peel Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled. Strain into a rocks glass over a large ice cube. Garnish with an orange peel.

French 75

1 ounce gin 1/2 ounce lemon juice, freshly squeezed 1/2 ounce simple syrup 3 ounces Champagne (or other sparkling wine) Garnish: lemon twist Add the gin, lemon juice and simple syrup to a shaker with ice and shake until well-chilled. Strain into a Champagne flute. Top with the Champagne. Garnish with a lemon twist.

Grasshopper

1 ounce green crème de menthe 1 ounce white crème de cacao 2 ounces heavy cream Garnish: nutmeg, freshly grated (optional) Add the green crème de menthe, white crème de cacao and heavy cream into a shaker with ice and shake vigorously until well-chilled. Strain into a chilled cocktail glass. Grate nutmeg over the top of the drink, if desired.

Cuba Libre

1 ounce rum 3 ounces Coca-Cola Garnish: lime wedge Fill a highball glass with ice, then add rum and Coca-Cola. Garnish with a lime wedge. Squeeze the lime into your drink, if desired.

Mudslide

1 ounce vodka 1 ounce coffee liqueur 1 ounce Baileys Irish cream 1.5 ounces heavy cream Garnish: chocolate shavings Add the vodka, coffee liqueur, Baileys and cream to a shaker with ice and shake until well-chilled. Strain into a chilled fizz glass or coupe. Garnish with freshly shaved chocolate.

Boilermaker

1 ounce whiskey (usually bourbon or rye) 8 ounces beer Pour the whiskey into a shot glass. Fill a pint glass halfway with beer. Drop the shot glass into the beer.

Old Fashioned

1 teaspoon sugar 3 dashes Angostura bitters 1 teaspoon water 2 ounces bourbon (or rye whiskey, if preferred) Garnish: orange twist Add the sugar and bitters into a mixing glass, then add the water, and stir until the sugar is nearly dissolved. Fill the mixing glass with ice, add the bourbon, and stir until well-chilled. Strain into a rocks glass over one large ice cube. Express the oil of an orange twist over the glass, then drop into the glass to garnish.

Ramos Gin Fizz

2 ounces gin 3/4 ounce simple syrup 1/2 ounce heavy cream 1/2 ounce lemon juice, freshly squeezed 1/2 ounce lime juice, freshly squeezed 3 dashes orange flower water 1 fresh egg white Club soda, chilled, to top Add the gin, simple syrup, heavy cream, lemon and lime juices, orange flower water and egg white into a shaker and dry-shake (without ice) vigorously for about 10 seconds. Add ice and shake for at least 15 seconds, until well-chilled. Strain into a Collins glass. Pour a little bit of club soda back and forth between the empty halves of the shaker tins to pick up any residual cream and egg white, then use that to top the drink.

Gin & Tonic

2 ounces gin 4 ounces tonic water Garnish: 2 lime wheels or other seasonal garnishes you may prefer Fill a highball glass with ice, then add the gin. Top with the tonic water and gently stir. Garnish with lime wheels or seasonal garnishes

Cuvée

A blend of wine, which could be of different varieties, regions or vintages, or it could be of different barrels or vats from the same estate or vineyard.

How to shake a cocktail

1. Pour the ingredients into a cocktail shaker tin. 2. Fill the shaker with ice (some bartenders do this before pouring). 3. Secure the lid or shaker tin. 4. Hold the shaker with both hands (one on each piece) and shake vigorously in a horizontal motion over your shoulder. 5. Shake for a slow count of ten or until the outside of the shaker frosts up. 6. Strain your cocktail into a chilled glass. Remember to strain over fresh ice when preparing drinks served on the rocks. Typically, the advice is to shake a cocktail for about 10 seconds, or until the (stainless steel) shaker tin becomes nice and frosty. For most people and drinks, this is enough time to produce an excellent cocktail. However, if you naturally put a lot of force behind your shake, you might shorten that to as little as 5 seconds to avoid overly diluted drinks. Some drinks should be shaken longer and harder. For cocktails that have many ingredients or ingredients that don't mix well such as eggs or cream, shake the drinks for at least 30 seconds to ensure a proper mix. Egg cocktails are often best with a dry shake, so hold the ice and give the ingredients an initial shake, then add ice and shake as normal. When using a cobbler shaker, place a finger on top of the lid to hold that in place as well. It's important to use quality ice whenever mixing a drink. Shaking dilutes cocktails, and that water needs to be as pure and fresh as possible. Cubes work out well and should not be shattered but have rounded edges after the shake. The smaller the cube, the more water is added, so consider reducing the shaking time. Crushed ice breaks down quickly and is rarely used. There's also a difference between wet and dry ice — "dry" meaning straight out of the freezer, which reduces dilution. Either type of ice works depending on the bartender. https://www.thespruceeats.com/how-to-shake-cocktails-760319#:~:text=Hold%20the%20shaker%20with%20both,drinks%20served%20on%20the%20rocks.

Mojito

3 mint leaves 1/2 ounce simple syrup 2 ounces white rum 3/4 ounce lime juice, freshly squeezed Club soda, to top Garnish: mint sprig Garnish: lime wheel Lightly muddle the mint with the simple syrup in a shaker. Add the rum, lime juice and ice, and give it a brief shake, then strain into a highball glass over fresh ice. Alternatively, you can use pebble ice instead and gently swizzle it all together. Top with the club soda. Garnish with a mint sprig and lime wheel.

Skeleton Key

1.25 ounces bourbon whiskey 3/4 ounce elderflower liqueur 1/2 ounce freshly squeezed lemon juice 3 to 5 ounces ginger beer 8 dashes bitters Build the bourbon, elderflower liqueur, and lemon juice in a collins glass filled with ice. Top it off with ginger beer. Garnish with bitters. Serve with a straw.

Jack Rose

1.5 ounces applejack or apple brandy 3/4 ounce lemon juice, freshly squeezed 1/2 ounce grenadine Garnish: lemon twist Add the applejack, lemon juice and grenadine into a shaker with ice, and shake until well-chilled. Fine-strain into a coupe glass, and garnish with a lemon twist.

Brandy Alexander

1.5 ounces cognac 1 ounce dark crème de cacao 1 ounce cream Garnish: grated nutmeg Add cognac, dark crème de cacao and cream into a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass or a coupe glass. Garnish with freshly grated nutmeg.

Sidecar

1.5 ounces cognac 3/4 ounce orange liqueur (such as Cointreau) 3/4 ounce lemon juice, freshly squeezed Garnish: orange twist Garnish: sugar rim (optional) Coat the rim of a coupe glass with sugar, if desired, and set aside. Add the cognac, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled. Strain into the prepared glass. Garnish with an orange twist.

Gin Buck

1.5 ounces gin 1/2 ounce lemon or lime juice, freshly squeezed Ginger ale or ginger beer, to top Garnish: lemon or lime wedge Fill a Collins glass with ice, then add the gin and lemon or lime juice. Top with ginger ale (or ginger beer) and stir briefly to combine. Garnish with a lemon or lime wedge.

Danny Ocean

1.5 ounces reposado tequila 1/4 ounce maraschino liqueur 3/4 ounce freshly squeezed lemon juice 3/4 ounce freshly squeezed pink grapefruit juice 1/2 ounce agave nectar Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into an old-fashioned glass filled with ice.

Greyhound

1.5 ounces vodka or gin Grapefruit juice, freshly squeezed, to top Garnish: lime wheel Fill a rocks glass with ice, then add the vodka or gin and the grapefruit juice and stir gently. Garnish with a lime wheel.

Mary Pickford

1.5 ounces white rum 1.5 ounces pineapple juice 1 teaspoon grenadine 6 drops maraschino liqueur Add the white rum, pineapple juice, grenadine and maraschino liqueur to a cocktail shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass.

Vesper

3 ounces gin 1 ounce vodka 1/2 ounce Lillet blanc aperitif Garnish: lemon twist Add the gin, vodka and Lillet blanc into a mixing glass with ice and stir until well-chilled. Strain into a chilled cocktail glass. Express the oils from a lemon twist over the drink, rub the twist along the rim of the glass and drop it into the cocktail.

Arnold Palmer

1/2 Fill Iced Tea 1/2 Fill Lemonade Lemon Wedge

Irish Slammer/ Irish Shot

1/2 ounce Irish whiskey 1/2 ounce Baileys Irish cream Guinness beer Add the Baileys and whiskey into a shot glass, pouring slowly to create a layered effect. Drop the shot into a pint glass filled half to three-quarters with the Guinness. Drink immediately. An Irish slammer must be drunk quickly—not just because it's a party shot, but because the Irish cream will curdle if the drink is left to sit for even a minute. The combination of the acidic beer and the cream will cause a reaction in the drink, resulting in a curdled, unpleasant texture. (This drink used to be called the Irish Car Bomb, but the term was deemed offensive and altered.)

Kir Royale

1/2 ounce crème de cassis Dry Champagne (or other sparkling wine), to top Garnish: lemon twist Pour the crème de cassis into a Champagne flute. Top with the Champagne. Garnish with a lemon twist.

Shirley Temple

1/2 ounce grenadine 1/4 ounce lime juice, freshly squeezed 5 ounces ginger ale, chilled Garnish: Luxardo maraschino cherries Fill a Collins glass with cubed ice. Add the grenadine and lime juice. Top with the ginger ale and gently stir to combine. Garnish with two skewered Luxardo maraschino cherries.

Tequila Daisy

1/2 ounce lemon juice, freshly squeezed 1/2 teaspoon superfine sugar 2 ounces tequila 1/2 ounce Grand Marnier Club soda, chilled, to top In a shaker, stir together the lemon juice and sugar. Add the tequila and Grand Marnier, and fill with ice. Shake until well-chilled, then strain into a chilled cocktail glass. Top with a small splash of club soda.

Roy Rogers

1/2 to 1 ounce grenadine, to taste 6 ounces cola Maraschino cherry garnish Pour the grenadine into a Collins glass filled with ice. Top with cola. Stir well. Garnish with a maraschino cherry.

B-52

1/3 ounce coffee liqueur 1/3 ounce Baileys Irish cream liqueur 1/3 ounce Grand Marnier liqueur Pour the coffee liqueur into a shot glass. Slowly layer the Baileys on top of the coffee liqueur and the Grand Marnier on top of the Baileys.

Posset

1/4 cup mace 15 allspice berries 1 teaspoon whole cloves 1 teaspoon grated fresh cinnamon 16 ounces heavy cream 4 eggs 6 ounces sugar 24 ounces India pale ale 8 ounces porter 3 ounces Strega liqueur 1 ounces allspice dram 1 ounces Velvet Falernum Garnish: grated nutmeg Place the mace, allspice berries, cloves and cinnamon on top of a square of cheesecloth, and use kitchen twine to tie tightly into a spice sachet. Turn a slow cooker on high. Add the cream and eggs, and whisk until homogenized. Once warm, whisk in the sugar until dissolved, then add the pale ale, porter, Strega, allspice dram, Velvet Falernum and the spice sachet. Continue to cook on high for 2 hours, until the mixture forms what is essentially a cooked layer of egg and curd on top. Turn temperature down to warm until you're ready to serve. To serve, whisk into fine curds, then spoon into coffee mugs. Grate fresh nutmeg on top to garnish.

Kir

1/4 ounce crème de cassis liqueur 5 ounces dry white wine, chilled In a wine glass, pour the crème de cassis. Slowly top with the white wine.

Slippery Nipple

1/4 ounce grenadine (optional) 1/2 ounce sambuca, chilled 1/2 ounce Irish cream liqueur If using, add the optional grenadine into a shot glass. Layer the sambuca on top by slowly pouring it over the back of a spoon (or add it into a shot glass, if not using grenadine). Layer the Irish cream on top, using the same spoon.

Glögg

2 750 mL bottles red wine 1 1/2 750 mL bottles port 1 cup vodka 1 cup light brown sugar 1/2 pound dried figs, sliced 1/2 pound raisins 2 oranges, peeled and juiced 7 green cardamom pods 5 whole cloves 4 long peppers 3 cinnamon sticks 2 whole star anise pods Garnish: raisins Garnish: sliced blanched almonds Add the red wine, port, vodka, brown sugar, dried figs, raisins, orange peels and juice, cardamom pods, whole cloves, long peppers, cinnamon sticks and star anise pods into a large saucepan over medium heat. Heat to a simmer, then remove from the heat and let stand for 2 hours. Strain, discarding the solids, and reheat to serving temperature. Serve in glass mugs. Garnish each mug with raisins and sliced blanched almonds. Serves about 16.

Eggnog

2 eggs, separated 1/4 cup sugar, divided 1 1/2 cups whole milk 1/2 cup heavy cream 1/2 cup rum, bourbon or brandy Garnish: grated nutmeg In a large bowl, beat the egg yolks with 3 tablespoons of the sugar until fluffy. Stir in the milk, heavy cream and your spirit of choice. In a separate bowl, beat the egg whites with the remaining 1 tablespoon of sugar until soft peaks form. Fold the egg whites into the yolk mixture. Divide between four rocks glasses or punch or tea cups. Garnish each with freshly grated nutmeg.

Bacardí Cocktail

2 ounces Bacardí Ocho rum 3/4 ounce lime juice, freshly squeezed 3/4 ounce grenadine Add all ingredients into a shaker with ice and shake until well-chilled. Strain into a chilled coupe glass.

Dark 'n Stormy

2 ounces Gosling's Black Seal rum 1/2 ounce lime juice, freshly squeezed Ginger beer, to top (about 5 ounces) Garnish: lime wheel Add rum and lime juice to a tall glass filled with ice. Top with the ginger beer. Garnish with a lime wheel.

Fuzzy Navel

3 ounces peach schnapps 3 ounces orange juice, freshly squeezed Add the peach schnapps and orange juice into a highball glass over ice, and stir briefly to combine. Garnish with an orange slice.

Aperol Spritz

3 ounces prosecco 2 ounces Aperol 1 ounce club soda Garnish: orange slice Add the prosecco, Aperol and club soda to a wine glass filled with ice and stir. Garnish with an orange slice.

Nightcap

2 ounces Goslings Gold Seal rum 2 ounces cold brew-coffee 1/2 ounce grade A maple syrup Zest of 1 orange 1 dash Angostura bitters San Pellegrino tonic water, to top Garnish: orange peel Add the rum, cold-brew, maple syrup, orange zest and bitters to a shaker with ice and shake until well-chilled. Strain into a highball glass over large ice cubes. Top with the tonic and stir gently. Garnish with an orange peel. *Use your favorite bottled cold-brew coffee or make some yourself by soaking 140 grams ground coffee beans in a coffee filter with 32 ounces water for 12 hours. After steeping, remove the grounds by straining through a coffee filter.

Tom Collins

2 ounces London dry gin 1 ounce lemon juice, freshly squeezed 1/2 ounce simple syrup Club soda, to top Garnish: lemon wheel Garnish: maraschino cherry Add the gin, lemon juice and simple syrup to a Collins glass. Fill with ice, top with club soda and stir. Garnish with a lemon wheel and maraschino cherry (optional).

Floradora

2 ounces London dry gin 1 ounce lime juice, freshly squeezed 1/2 ounce raspberry syrup* Ginger beer or ginger ale, chilled, to top Garnish: raspberries Add the London dry gin, lime juice and raspberry syrup into a shaker with ice and shake until well-chilled. Double-strain into a highball glass over fresh ice. Top with the ginger beer (or ginger ale) and stir gently and briefly to combine. Garnish with skewered raspberries. *Raspberry syrup: In a bowl or other large container, muddle a 12-ounce pack of frozen raspberries and 3 cups simple syrup. Let stand for 12 hours, then strain out and discard solids. The syrup will keep, refrigerated and tightly sealed, for up to one week.

Margarita

2 ounces blanco tequila 1/2 ounce orange liqueur 1 ounce lime juice, freshly squeezed 1/2 ounce agave syrup Garnish: lime wheel Garnish: kosher salt (optional) Add tequila, orange liqueur, lime juice and agave syrup to a cocktail shaker filled with ice, and shake until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a lime wheel and kosher salt rim (optional).

Tequila Sunrise

2 ounces blanco tequila 4 ounces orange juice, freshly squeezed 1/4 ounce grenadine Garnish: orange slice Garnish: cherry Add the tequila and then the orange juice to a chilled highball glass filled with ice. Top with the grenadine, which will sink to the bottom of the glass, creating a layered effect. Garnish with an orange slice and a cherry.

Whiskey Sour

2 ounces bourbon 3/4 ounce lemon juice, freshly squeezed 1/2 ounce simple syrup 1/2 ounce egg white (optional) Garnish: Angostura bitters Add bourbon, lemon juice, simple syrup and egg white, if using, to a shaker and dry-shake for 30 seconds without ice. Add ice and shake again until well-chilled. Strain into a rocks glass or a coupe. Garnish with 3 or 4 drops of Angostura bitters.

Brandy Daisy

2 ounces brandy 2 dashes rum 2 to 3 dashes orange curaçao liqueur 3/4 ounce freshly squeezed lemon juice 3 to 4 dashes simple syrup 1 ounce soda water In a cocktail shaker filled with ice, pour the brandy, rum, curaçao, lemon juice, and simple syrup. Shake well. Strain into a chilled cocktail glass. Top with soda water.

Smith & Kearns

2 ounces coffee liqueur or crème de cacao 2 ounces cream 1 to 2 ounces club soda, to taste In a cocktail shaker filled with ice, pour the coffee liqueur and cream. Shake well. Strain into a highball glass filled with fresh ice. Top with club soda.

Stinger

2 ounces cognac 1 ounce white crème de menthe Add the cognac and white crème de menthe into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over crushed ice.

Bramble

2 ounces gin 1 ounce lemon juice, freshly squeezed 2 teaspoons simple syrup 1/2 ounce crème de mûre Garnish: lemon half-wheel Garnish: fresh blackberry Add the gin, lemon juice and simple syrup into a shaker with ice and shake until well-chilled. Fine-strain into an Old Fashioned glass over crushed ice. Slowly pour the crème de mûre over the top of the drink Garnish with a lemon half-wheel and a fresh blackberry.

Gin Fizz

2 ounces gin 1 ounce lemon juice, freshly squeezed 3/4 ounce simple syrup 1 egg white (about 1/2 ounce) Club soda, to top (about 1 ounce) Add the gin, lemon juice, simple syrup and egg white to a shaker and vigorously dry-shake (without ice) for about 15 seconds. Add 3 or 4 ice cubes and shake vigorously until well-chilled. Double-strain into a chilled Collins glass and top with club soda.

Clover Club

2 ounces gin 1/2 ounce lemon juice, freshly squeezed 1/2 ounce raspberry syrup* 1 egg white Garnish: 3 raspberries Add the gin, lemon juice, raspberry syrup and egg white into a shaker with ice and shake vigorously until well-chilled. Strain into a chilled cocktail glass. Garnish with 3 speared raspberries. *Raspberry syrup: Add 1 cup sugar and 1/2 cup water to a pot. Stir over medium heat until the sugar has dissolved. Reduce heat to low, add 1/2 cup fresh raspberries, and macerate into a pulp. Fine-strain to remove the berry's tiny seeds. Optionally, add 1/2 oz vodka as a preservative. Refrigerate in a jar until ready for use.

Gin Rickey

2 ounces gin 1/2 ounce lime juice, freshly squeezed Club soda, to top Garnish: lime wheels Fill a highball glass with ice and add the gin and lime juice. Top with club soda. Garnish with 2 lime wheels.

Aviation

2 ounces gin 1/2 ounce maraschino liqueur 1/4-1/2 ounce crème de violette 3/4 ounce lemon juice, freshly squeezed Garnish: brandied cherry Add the gin, maraschino liqueur, crème de violette and lemon juice to a shaker with ice and shake until well-chilled. Strain into a cocktail glass. Garnish with a brandied cherry.

White Lady

2 ounces gin 1/2 ounce orange liqueur or triple sec 1/2 ounce lemon juice, freshly squeezed 1 egg white Add the gin, orange liqueur, lemon juice and egg white into a shaker and dry-shake (without ice) vigorously. Add ice and shake again until well-chilled. Strain into a chilled cocktail glass.

Bee's Knees

2 ounces gin 3/4 ounce lemon juice, freshly squeezed 1/2 ounce honey syrup Garnish: lemon twist Add the gin, lemon juice and honey syrup into a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass. Garnish with a lemon twist.

Vieux Carré

3/4 ounce George Dickel rye whiskey 3/4 ounce cognac 3/4 ounce sweet vermouth 2 teaspoons Benedictine liqueur 4 dashes Dale DeGroff's pimento aromatic bitters Garnish: maraschino cherry or lemon twist Add the rye whiskey, cognac, sweet vermouth, Benedictine and bitters into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over fresh ice or a cocktail glass. Garnish with a cherry, a lemon twist or both.

Hot Buttered Rum

2 ounces gold rum 1 tablespoon hot buttered rum batter* Boiling water, to top Garnish: nutmeg, freshly grated Garnish: cinnamon stick Add the rum and batter into a mug. Fill with boiling water and stir. Garnish with freshly grated nutmeg and a cinnamon stick. *Hot buttered rum batter: In a large mixing bowl, add 1 pound softened butter, 1 pound brown sugar, 1 pound white sugar, 1 tablespoon ground cinnamon and 1 teaspoon each ground clove and ground nutmeg. Stir to combine, then add 1 quart of lightly softened vanilla ice cream and stir again. Transfer to a container with a lid, seal and store in the freezer.

Piña Colada

2 ounces light rum 1 1/2 ounces cream of coconut 1 1/2 ounces pineapple juice 1/2 ounce lime juice, freshly squeezed Garnish: pineapple wedge Garnish: pineapple leaf Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds. Strain into a chilled Hurricane glass over pebble ice. Garnish with a pineapple wedge and pineapple leaf.

Daiquiri

2 ounces light rum 1 ounce lime juice, freshly squeezed 3/4 ounce demerara sugar syrup Garnish: lime twist Add the rum, lime juice and demerara sugar syrup to a shaker with ice, and shake until well-chilled. Strain into a chilled coupe. Garnish with a lime twist.

Hurricane

2 ounces light rum 2 ounces dark rum 1 ounce lime juice, freshly squeezed 1 ounce orange juice, freshly squeezed 1/2 ounce passion fruit puree 1/2 ounce simple syrup 1 teaspoon grenadine Garnish: orange half-wheel Garnish: preserved cherry Add the light and dark rums, lime and orange juices, passion fruit puree, simple syrup and grenadine into a shaker with ice and shake until well-chilled. Strain into a large Hurricane glass over fresh ice. Garnish with an orange half-wheel and a preserved cherry.

Mimosa

2 ounces orange juice, freshly squeezed Sparkling wine, chilled, to top Pour the orange juice into a Champagne flute. Top with the sparkling wine.

Pisco Sour

2 ounces pisco 1 ounce lime juice, freshly squeezed 1/2 ounce simple syrup 1 egg white Garnish: Angostura bitters Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously. Add ice and shake again until well-chilled. Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.) Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.

Chilcano

2 ounces pisco 1/2 ounce lime juice, freshly squeezed Ginger ale, chilled, to top 2 drops Angostura bitters Garnish: lime twist Fill a highball glass with ice, then add the pisco and lime juice. Top with ginger ale and add the drops of bitters. Garnish with a lime twist.

Rum & Coke

2 ounces rum Cola, chilled, to top (4-6 ounces, to taste) Add all ingredients into a highball glass filled with ice and stir gently and briefly to combine.

Manhattan

2 ounces rye whiskey 1 ounce sweet vermouth 2 dashes Angostura bitters Garnish: brandied cherry (or lemon twist, if preferred) Add the rye whiskey, sweet vermouth, and bitters into a mixing glass with ice and stir until well-chilled. Strain into a chilled Nick & Nora or coupe glass. Garnish with a brandied cherry (or a lemon twist, if preferred).

Paloma

2 ounces tequila 1/2 ounce lime juice, freshly squeezed Grapefruit soda, chilled, to top Garnish: lime wheel Garnish: salt rim (optional) Rub a lime wedge around the edge of a highball glass, and dip the rim in salt (optional). Add the tequila and lime juice to the glass, and fill with ice. Top with grapefruit soda, and stir briefly and gently to combine. Garnish with a lime wheel.

Black Russian

2 ounces vodka 1 ounce Kahlúa Add vodka and Kahlúa into a mixing glass with ice and stir until well-chilled. Strain into a rocks glass over fresh ice.

White Russian

2 ounces vodka 1 ounce Kahlúa 1 splash heavy cream Add the vodka and Kahlúa to a rocks glass filled with ice. Top with the heavy cream and stir.

Moscow Mule

2 ounces vodka 1/2 ounce lime juice, freshly squeezed 3 ounces ginger beer, chilled Garnish: lime wheel Fill a Moscow Mule mug (or highball glass) with ice, then add the vodka and lime juice. Top with the ginger beer. Garnish with a lime wheel.

French Martini

2 ounces vodka 1/4 ounce crème de cassis 1 3/4 ounces pineapple juice Add the vodka, crème de cassis and pineapple juice into a shaker with ice and shake until well-chilled. Fine-strain into a chilled cocktail glass. *Not a true martini

Kamikaze

2 ounces vodka 3/4 ounce orange liqueur 3/4 ounce lime juice, freshly squeezed Add the vodka, orange liqueur and lime juice to a shaker with ice, and shake thoroughly until well-chilled. Strain into two shot glasses.

Sangria

2 tablespoons sugar 1 orange, cut into wedges 1 apple, cored and diced 1 lemon, cut into wedges 1/2 cup brandy 1/2 cup orange juice 1 bottle dry red wine (like Rioja) Garnish: orange wheel In a large pitcher, add the sugar, orange, apple and lemon and muddle for 30 seconds. Add the brandy and orange juice and muddle again for 30 seconds. Add the red wine and stir. Serve in a red wine glass with ice, and garnish with an orange wheel.

Gimlet

2.5 ounces gin 1/2 ounce lime juice, freshly squeezed 1/2 ounce simple syrup Garnish: lime wheel Add the gin, lime juice and simple syrup to a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass or an rocks glass filled with fresh ice. Garnish with a lime wheel.

Martini

2.5 ounces gin or vodka 1/2 ounce dry vermouth Add the gin or vodka, vermouth and olive brine to a mixing glass filled with ice and stir until well-chilled. Strain into a chilled cocktail glass. Garnishes may include a green olive of a lemon twist.

Shooter Glass

A glass similar in to the shot glass but heavier, taller, and thinner. It features a flared rim, a thick sham for creating dynamic illusion and presentation, and excellent clarity for showing off desserts. Holds a volume of about 2 oz.

Singapore Sling

3/4 ounce gin 1/4 ounce Benedictine 1/4 ounce Grand Marnier 1/4 ounce Heering cherry liqueur 1 ounce pineapple juice 1/2 ounce lime juice, freshly squeezed 1 dash Angostura bitters Club soda, chilled, to top Garnish: orange slice Garnish: cherry Add the gin, Benedictine, Grand Marnier, cherry liqueur, pineapple juice, lime juice and bitters into a shaker with ice and shake until well-chilled. Strain into a highball glass over fresh ice, and top with the club soda. Garnish with an orange slice and a cherry.

Last Word

3/4 ounce gin 3/4 ounce green Chartreuse 3/4 ounce maraschino liqueur 3/4 ounce lime juice, freshly squeezed Garnish: brandied cherry (optional) Add the gin, green Chartreuse, maraschino liqueur and lime juice into a shaker with ice and shake until well-chilled. Strain into a chilled coupe glass. Garnish with a brandied cherry (optional).

Blood and Sand

3/4 ounce scotch (choose one that isn't too peated) 3/4 ounce sweet vermouth 3/4 ounce Heering cherry liqueur 3/4 ounce orange juice, freshly squeezed Garnish: orange peel Add the scotch, sweet vermouth, cherry liqueur and orange juice into a shaker with ice and shake until well-chilled. Strain into a chilled coupe or cocktail glass. Garnish with an orange peel.

Blue Hawaii

3/4 ounce vodka 3/4 ounce light rum 1/2 ounce blue curaçao 3 ounces pineapple juice 1 ounce sweet and sour mix* Garnish: pineapple wedge Garnish: cocktail umbrella Add vodka, light rum, blue curaçao, pineapple juice and sweet-and-sour mix into a shaker with ice and shake until well-chilled. (Or blend all ingredients with ice in a blender.). Strain into a Hurricane glass over crushed or pebble ice. (Or pour from blender into glass with no ice.) Garnish with a pineapple wedge and cocktail umbrella. *Sweet-and-sour mix: Mix 1 part sugar with 1 part water. Add fresh lime juice to taste.

Long Island Iced Tea

3/4 ounce vodka 3/4 ounce white rum 3/4 ounce silver tequila 3/4 ounce gin 3/4 ounce triple sec 3/4 ounce simple syrup 3/4 ounce lemon juice, freshly squeezed Cola, to top Garnish: lemon wedge Add the vodka, rum, tequila, gin, triple sec, simple syrup and lemon juice to a Collins glass filled with ice. Top with a splash of the cola and stir briefly. Garnish with a lemon wedge. Serve with a straw.

Wassail

4 12-ounce bottles brown ale (such as Sam Smith nut brown ale) 4 ounces oloroso sherry 2 apples, scored 1 teaspoon lemon zest 1 long orange peel studded with cloves 2 cinnamon sticks 6 cardamom pods 1/2 cup brown sugar, packed Garnish: 10-12 apple slices Garnish: freshly grated nutmeg Add the beer, sherry, apples, lemon zest, orange peel, cinnamon and cardamom into a pot and simmer on low heat for about 30 minutes, until the apples soften. Add brown sugar to taste (about 1/2 cup) and stir until dissolved, then remove from heat. Divide among 10 to 12 punch cups or mugs, garnishing each with freshly grated nutmeg and an apple slice. Serves 10-12.

Mint Julep

8 mint leaves 1/4 ounce simple syrup 2 ounces bourbon Garnish: mint sprig Garnish: Angostura bitters (optional) In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup. Add the bourbon then pack the glass tightly with crushed ice. Stir until the cup is frosted on the outside. Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters (optional).

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Triple Sec

A French orange liqueur. Sec means "dry" in French and triple sec is often thought to mean "triple dry," though it can refer to a triple-distilled liqueur. Today, "triple sec" is more of a generic term for an orange liqueur and there are many brands that vary greatly in quality, flavor, and sweetness. Cointreau and Combier are the most trusted premium brands available; many are considerably lower in quality, typically not palatable on their own. This liqueur is often clear, though some with a brandy base may have a golden color. Most triple sec is 60 proof; Cointreau and Combier Original are 80 proof. https://www.thespruceeats.com/understand-your-orange-liqueur-options-759911

Liebfraumilch

A German white wine that became known for being "sweet and cheap" after the Chamber of Commerce of the city of Worms made the decision to the designation out of its strict geographical limits, allowing it to be used for any wine made in the Nahe, Pfalz, Rheinhessen or Rheingau wine regions. According to German wine law, it is considered a 'quality wine' which has to contain at least 70% of Riesling, Silvaner, Mueller-Thurgau or Kerner grapes. https://blog.liebherr.com/appliances/us/sweet-cheap-liebfraumilch/

Pint Glass

A basic tall, tapered beer glass with straight sides. Holds about 16 oz., which is enough room for a full bottle of beer and its foamy head. Pint glasses are the most common on the market, serving as an old standby when a versatile glass is needed. The heads on these beers should be small to medium, so the glass shape need not promote carbonation. Although plenty of beers in this category have strong, hoppy attributes, they still have more straightforward, bold tastes rather than complex, multi-faceted smells and flavors. These beers should be served in glasses that are durable, have a large capacity, and have large openings for sizable gulps; they can be served in large quantities. Pint glasses may also be called mixing glasses, and can be used to mix drinks too.

Session Beer

A beer of lighter body and alcohol of which one might expect to drink more than one serving in a sitting.

Double Rocks Glass

A bigger version of the rocks glass. It should only be about two ounces bigger than a single rocks glass, not twice the size, meaning it will hold about 10-12 oz.

Zombie Glass

A glass similar to the Collins and highball, but taller. Holds about 10 oz. dimensions.com/element/zombie-glass

Akvavit / Aquavit

A Scandinavian spirit distilled from potatoes or grains and flavored with caraway and other aromatics like citrus peel and whole spices. Also known as aquavite, akvavit, akevitt, or snapps, it's the national spirit of Sweden, Norway, and Denmark, and can range in color and flavor depending on the maker. Aquavit is produced very much like vodka or gin, with a distillate of neutral grains or potatoes and infusion of flavoring ingredients. While caraway is the signature spice of aquavit, dill is also very common. The European Union (EU) law requires that caraway and/or dill are included, though other herbs, spices, and citrus flavorings are allowed. Among those are anise, cardamom, citrus peel, clove, juniper, coriander, cumin, and fennel. Aquavit is typically not barrel-aged, leaving a clear or light-colored spirit that features the unadulterated taste of the aromatics used to flavor it. However, aquavit made in Norway is often aged in used sherry casks, which lends a golden color and stronger flavor. Aquavit must be bottled at a minimum of 35 percent ABV (70 proof), though it most often reaches 42 percent to 45 percent ABV (84 to 90 proof). Aquavit, especially when unaged, has a neutral background flavor similar to vodka. At the forefront are the flavorings, with caraway up top—like rye bread but in spirit form. The herbaceous flavor is supported by other aromatics like dill, fennel, anise, and clove. Aquavit is a dry spirit and can be almost savory, like a less floral and citrusy gin. Barrel-aging aquavit, depending on what barrels are used, tends to add sweetness and nuttiness. https://www.thespruceeats.com/what-is-aquavit-4687051

Pisco

A South American brandy distilled from fermented grape juice using specific grape varietals. It has been produced exclusively in Peru and Chile for centuries. Both countries lay claim to pisco's origins and adhere to regulations that produce distinct styles. The taste varies, ranging from a semi-sweet to dry eau-de-vie. Peru makes the most pisco, and Peru and Chile have different regulations regarding its production. For both, the grapes are juiced, then fermented for a few weeks. The resulting wine is then distilled in copper pot stills, vaporizing the liquid and condensing it into a high-alcohol liquor. In Peru, pisco must be made from eight grape varietals, and it can only be distilled once. The pisco cannot be diluted or include any additives, nor is it barrel-aged. Instead, it must rest for at least three months in stainless steel or glass containers. Traditionally, long clay jars called botijas were used for both fermentation and resting. Chilean pisco regulations are a bit more relaxed, but can only use three grape varietals. It may go through multiple distillations and diluted with water to bottling strength. Aging is allowed and produces a transparent amber liquor. Most often, American or French oak or native rauli beech barrels are used. The taste of pisco varies greatly. Like brandy, it's reminiscent of "burnt" wine. The aroma tends to be stronger than the taste. Well-made pisco is surprisingly smooth, and low-quality pisco is described as funky or musty. It's either semi-sweet or dry, with grape flavor notes, along with herbal, earthy notes comparable to tequila. Chilean pisco is often more floral. https://www.thespruceeats.com/peruvian-and-chilean-pisco-brandy-3029209

Bourbon

A barrel-aged distilled spirit made primarily from corn and produced in the U.S. By far, bourbon is the most popular style of American whiskey. Bourbon must be made with a minimum of 51% corn, which gives the whiskey a noticeable sweetness. Most bourbons, however, are made with over 70% corn. Grains like barley, wheat, and rye make up the rest of the mash bill. Rye provides a spicy note to bourbon whereas wheat provides a softer, sweeter note. It is often in the non-corn portion of the mash bill where bourbons become distinct from one another. Traditionally, bourbon is double distilled to ensure smoothness and quality, though that's not a requirement. Bourbon cannot, however, be distilled to more than 160 proof initially. Bourbon must go into the barrel at no more than 125 proof. If the distillate is higher than that, it must be diluted with water before it goes into a barrel. Bourbon may not be bottled lower than 80 proof, though many are stronger than that. Some are bottled at cask strength (or barrel proof), meaning that they are not diluted with water between the barrel and the bottle. By law, bourbon must be aged in new oak barrels. These barrels must be charred on the inside. Since bourbon distillers cannot legally reuse their barrels, they are often sold after the first use to age other liquors, including rum and tequila. By law, no flavorings or color additives may be added to bourbon. Bourbon's general flavor profile can be characterized as having big vanilla, oak, and caramel notes. This makes it a perfect whiskey for mixing into cocktails as well as enjoying straight or on the rocks. Technically, apple, cinnamon, and other flavored "bourbons" are whiskey liqueurs. They are not a true bourbon and cannot legally be labeled as one. https://www.thespruceeats.com/a-beginners-guide-to-understanding-bourbon-760384

Tawny Port

A barrel-aged red wine port with flavors of caramel, spice, hazelnuts, and dried fruit. Tawny ports are also classified based on their vintage, typically 10, 20, 30, and 40 years.

Peychaud's Bitters

A bitters distributed by the American Sazerac Company. It is a gentian-based bitters, comparable to Angostura bitters, but with a predominant anise aroma combined with a background of mint, making it sweeter. Peychaud's Bitters is the definitive component of the Sazerac cocktail. https://www.acouplecooks.com/what-are-bitters/

Marsanne

A bold and dry white wine produced from the grape variety of the same name. It is one of the most well-known and highly regarded white grape varieties in the Rhône Valley, where it arguably reaches its peak in the appellation Hermitage. There, it is typically blended with Roussanne to produce a wine that, while made in even smaller quantities than its red counterpart (red Hermitage is based entirely on Syrah), enjoys a passionate following among its most ardent collectors. Marsanne wine is not limited to the Rhône Valley, though. Marsanne tends to boast the kind of deep, occasionally creamy textures that fans of certain styles of Chardonnay often love, yet its aroma and flavor profiles are quite different from that. In certain blends, given the character of many of the other Rhône-associated varieties, it can easily appeal to fans of more aromatic grapes like Albariño and Sauvignon Blanc as well. Marsanne generally boasts notes of stone fruit and beeswax. As it ages, drinkers might be able to taste almonds and a nod in the direction of honey. Waxiness can also often be detected alongside a seam of minerality. Marsanne's acidity can vary, depending on its level of ripeness at harvest (grapes picked earlier tend to have higher levels of acidity), though acid tends to be on the lower side and there is often a sense of weight that grows more pronounced with maturity. https://www.foodandwine.com/wine/white-wine/everything-you-need-to-know-about-marsanne

Pastis

A booze-heavy, anise-flavored spirit and aperitif most commonly produced in the south of France. The spirit generally clocks in at around 40-45% ABV and boasts less than 100 grams per liter of sugar. The name pastis comes from the Occitan word for mash-up. Although artisanal versions exist, most commercial pastis is made by mixing a neutral base spirit with licorice flavoring. In smaller-production distilleries, anise essence/extract may be used instead. Pastis' legal definition describes the booze as an anise-flavored spirit bottled at 40% or more ABV. On its own, pastis, like many spirits/liqueurs, shows a caramel-like hue. However, when a splash of water is added to it, the drink takes on a cloudy, pale yellow hue. This is because pastis contains terpenes, which become insoluble when diluted below a 30% ethanol percentage. This is how the drink gets its signature cloudiness in the glass once water is added. https://www.tastefrance.com/us/stories/article/everything-you-need-know-about-pastis https://bespokeunit.com/spirits/pastis/

Amaro

A broad category of regional Italian bitters. (Amaro is Italian for "bitter.") Made from either a neutral spirit or brandy, this bitter liqueur a curated blend of botanical ingredients — typically an inherited recipe that includes herbs, spices, and flowers, as well as barks and roots like gentian root, cinchona, and wormwood. Amaro liqueur styles vary depending on the region in which they're produced; Alpine amaro tends to be spice- and mint-heavy, while coastal amaro is generally lighter-bodied and more citrus-forward. Ingredients in other amaro styles include licorice, star anise, artichoke, and rhubarb. There are no strict rules when it comes to amaro production, and most recipes are closely guarded family secrets. Ultimately, each producer is free to exhibit their own style. For the most part, bittersweet amaro is served neat as an after-dinner drink traditionally consumed at sundown or enjoyed as a midnight digestif. Amaro that is dark, full-bodied, and densely spiced aids with digestion and makes for an ideal nightcap when served neat. Amaro labeled "aperitivo" tends to be light-bodied and low in alcohol, making it the ideal beverage to enjoy as an aperitif. Since they're quite bitter on their own, amari like Campari, Cynar, and Aperol beg for a lengthener like soda water or a sparkling wine like prosecco to truly shine. Amaro is traditionally made by infusing grape brandy with a (usually secret) mix of herbs, flowers, aromatic bark, citrus peel and spices — a blend that can include anything from cardamom to elderberry flowers. Then it's sweetened with sugar syrup and aged, sometimes for years. It's silky, like a liqueur; bitter and sweet in varying degrees; and aromatically complex. https://www.masterclass.com/articles/how-to-drink-amaro

Fizz Glass

A broad term usually referring to either a glass that resembles a deeper version of a coupe with a widened lip or a tall glass such as a Collins or highball.

Wheat Beer

A category of beer originating in Bavaria. It is typically a top-fermented ale, uses at least 30 percent wheat in the brewing process, and comes in a variety of styles. The most widely known wheat beer is hefeweizen, a refreshing style from Germany. Wheat beers are typically light in color, low to medium in alcohol content, and can be cloudy or clear in appearance. They may be brewed with or without hops, depending on the variety, and tend to lack bitterness, making them easy drinkers. Wheat beer is more of a category than a style of beer and includes several different varieties. Many styles of wheat beer are from Bavaria, but the popularity of these easy-drinking brews has spread throughout the world. Hefeweizen: "Hefe" is the German word for yeast, which gives this classic style its cloudy appearance and fruity flavor. Light in color and low in bitterness, hefeweizen is bubbly and drinkable, often featuring hints of banana and clove. Made with at least 30 percent malted wheat, American wheat beer is light and drinkable. Made with lager or ale yeast, this style tends to be slightly hoppier than German-style wheat beers. The beer pairs well with a variety of foods. Bubbly, tart, and refreshing, Berliner-style Weisse is often flavored with fruity syrups like raspberry, peach, and grapefruit. Typically unfiltered, it is pale and very low in bitterness and alcohol content. Flemish for "white beer," Belgian-style witbier is a variety of beer all its own. The pale beer is brewed using unmalted wheat and is spiced with coriander and orange peel. It's refreshing with subtle spicy notes. A cross between a hefeweizen and dunkel, Dunkelweizen is darker in color than other wheat beers, and has a sweet maltiness. It is still lacking in bitterness and can have notes of banana or vanilla from the ale yeast. Most wheat beers are best served at 45 to 50 F in a flute or vase glass. Chill the glass first for a few minutes or rinse with cold water before pouring. Berliner Weisse and witbier should be served in tulip glasses. Wheat beers tend to be highly carbonated, so the pour is key: Tilt the glass almost horizontally and set the mouth of the bottle inside, pouring slowly along the side of the glass. Once most of the beer has been poured, tilt the glass up and pour faster, creating a generous foamy head. The popular American beer Blue Moon started the trend of serving wheat beer with an orange slice. Most Germans would scoff at this fruity garnish, as it is not traditional. Some bars and breweries serve their wheat brews with a lemon or orange garnish, but it's recommended to taste a new beer without the fruit accompaniment first in order properly to assess its flavors. https://www.thespruceeats.com/wheat-beer-profile-353432

Torani Pump

A device used to dispense a measured amount of syrup into a beverage. It is a common kitchen tool used to make flavored coffees and other drinks. The pump is filled with syrup and then inserted into a bottle or container of coffee. The user then presses the pump to dispense the desired amount of syrup into the drink. Most Torani syrup pumps are built to dispense between 1/2 and 3 ounces of syrup per pump.

Acquavite d'uva

A distillate similar to Grappa that results from the distillation of white grapes such as Prosecco and Riesling.

Spumante

A category of wines that produce foam when the bottle is opened, caused by the presence of carbon dioxide produced by fermentation, not added. Spumante sparkling wine, since it is a category of wine, can be produced in any area and with any grape variety. Prosecco on the other hand, can only be produced in certain areas using certain grapes and only with the Charmat method. There's no difference between prosecco and spumante sparkling wine in terms of varieties, influenced by the amount of sugars present: both can be dry, brut and the varying levels in between. Prosecco, however, is not necessarily a sparkling wine: It can also be "frizzante" (or gently sparkling, a version with fewer bubbles) or still.

Rye

A cereal grain closely related to wheat and barley. Many common food and beverages contain rye, including bread, crackers, beer, and whiskey. Rye flour is prized for being low in gluten and high in soluble fiber. In the United States, rye whiskey refers to whiskey that has been distilled using at least 51% rye (the remainder of which is usually comprised of corn and barley). The use of the name "rye whiskey" is regulated by law in the United States. Rye whiskey that has been aged for more than two years is then designated as straight rye whiskey. In Canada, there are no laws regulating the use of the name rye whiskey. Historically, most Canadian whiskeys were distilled with rye grains, although today it may be made with any ratio of corn to rye. Some Canadian whiskeys contain as little as one part rye to nine parts corn, while other more traditional whiskeys contain 100% rye. Since there are no regulations, Canadian whiskey is generally referred to as rye whiskey or even just rye. Because it is difficult to separate the bran from the center of the rye grain, rye flour tends to have a higher nutrient content than their wheat counterparts. Rye is high in fiber, protein, iron, and minerals such as manganese, phosphorus, zinc, and magnesium. Dark rye flour has the highest nutrient content as it has retained most of the bran. Light rye flour and bread made with a mix of rye and wheat flours will only retain a fraction of these nutritional elements. https://www.thespruceeats.com/what-is-rye-1328644

Tulip Glass

A champagne glass similar to the flute. It retains the longer stem and bowl of the flute, but the rim flares out instead of in. Holds about 6 oz. (though 4 is the usual pour).

Blanc de Blanc

A champagne made with 100% chardonnay grapes.

Astringency

A characteristic of beer taste mostly caused by tannins, oxidized phenols, and various aldehydes (in stale beer). Astringency can cause the mouth to pucker and is often perceived as dryness. https://www.craftbeer.com/beer/beer-glossary#Lautering

Rancio

A characteristic of cognac that gradually develops during the aging process. The word is used to describe certain aromas, flavors, and mouthfeel that only begin to become apparent after eau-de-vie has spent a lengthy period within oak barrels — anywhere from 10-20 years is considered to be the point at which rancio begins to evolve. The longer a cognac remains in oak barrels, the more intense the rancio becomes.

Cobbler Shaker

A classic three-piece shaker with a shaking tin, built-in strainer, and cap.

Maraschino Liqueur

A clear, cherry-flavored liqueur that is made from Marasca cherries. The liqueur has a bitter-dry flavor profile, allowing for the taste of cherry-flavored drinks without the overwhelming sweetness. The Tapiwa cherry tree grows wild along the Adriatic Sea coast and produces small, sour marasca cherries. The city of Zadar (or Zara) became a hub of maraschino production by the mid-1800s. Though it's made in other countries today, the Italian Veneto and Croatian Dalmatia regions continue to produce some of the best maraschino liqueurs. The region is also the main source for marasca cherries as they don't have quite the same taste when grown elsewhere. Maraschino is made in a similar method to brandy, but the pits (stones) of the marasca cherries are included along with the fruit. This contributes a slightly bitter almond flavor to the clear, dry spirit, similar to how amaretto traditionally gets its almond flavor from apricot pits. The modern production of maraschino liqueur varies greatly by the distillery making it. In general, it begins with maceration of crushed marasca cherries and their pits in alcohol. Luxardo, for example, infuses the cherries in alcohol for three years inside larch wood vats. The liquid and solids are distilled in copper pot stills and the "heart" (the middle of the distillate with the cleanest flavor) is rested in wooden vats made of ash. Finally, it's blended with simple syrup to reduce it to bottling strength. Some distilleries include other varieties of cherries or ingredients such as herbs, spices, and honey in their recipes, so you will notice a difference from one brand to another. Most maraschino liqueurs are 32 percent alcohol by volume (64 proof). Maraschino liqueur has a bitter-dry flavor with the taste of sour cherry and hints of almond. There is an underlying sweetness, though it's not as sweet as other liqueurs. https://www.thespruceeats.com/what-is-maraschino-liqueur-760276

Plymouth Gin

A clear, slightly fruity, full-bodied gin that is very aromatic. Only one distillery, Plymouth, Coates & Co., has the right to produce it today, so it is both a style and a brand name. It's softer than a London Dry gin, with a more gentle juniper influence. On the nose, Juniper dominates, but the sweetness is balanced out by dry coriander and cardamom notes. On the palate, it has a creamy sweetness that isn't cloying, with juniper and vanilla evolving into a light lemony flavor. Sweet juniper, tart citrus, and dry coriander all blend for a finish that lingers. It is typically a good choice for cocktails that include fruits, but its more muted flavors risk getting overwhelmed in stronger cocktails.

Quinine

A drug used to treat malaria that was also used in tonic and Lillet (called Kina Lillet) for flavor. Cinchona bark, which contains quinine, is used in a number of bitter liqueurs and amari to add earthy, tannic and barky notes to the flavor profile. Isolated quinine that flavors tonic water is sharp and bitter, and many people describe it as a "pure" bitter note compared with a tangy or mentholated bitterness found in other bitter botanicals like gentian and wormwood.

Vodka

A clear, unaged spirit produced using any ingredient that has fermentable sugars. Cereal grains like rye, barley and wheat are most common, but vodka can also be made with potatoes, grapes or sugar beets, among other things. Though the legal definition of vodka is a "colorless, odorless, flavorless" spirit, differences in aroma and taste can definitely be discerned among brands as well as among those made with different bases. Vodka is a vast and varied category of liquor and unlike some other spirits, there are no set regulations governing its production. Vodka is a rectified spirit, meaning that it is often distilled at least three times. Some are distilled five or more times. It has become common practice for a vodka brand to broadcast that their vodka has been distilled X number of times. The assumption is that the more times it is distilled, the cleaner and smoother it is. Generally, this is true. As vodka takes each trip through the still, the "heads" and "tails" are often removed. These are the parts of the distillate found on the top and bottom of a finished batch. By taking only the "heart" of the distillate, the vodka becomes cleaner and has fewer impurities. After distillation, vodka may be filtered, often through charcoal. Vodka requires no aging and is ready to drink right away. However, it is cut with water from still strength to bottling proof, which is typically 40 percent alcohol by volume (ABV, 80 proof). Though less common, 100-proof vodka and higher are available. Vodka's neutral taste also relies on one very important factor: water. Vodka is known for lacking a distinct taste. Instead, a stylistic difference in brands is their texture on the tongue, referred to as the mouthfeel. Some vodka, such as Absolut, has an oily, silky texture with a hint of sweetness, while others like Stolichnaya are clean, watery, and have a medicinal finish. Vodka is not necessarily tasteless or odorless, though, and there are distinct differences between vodkas. The flavor of vodka is subtle and often like a clear grain. The heat of vodka is another term you may hear. This is the burn that is revealed on the tongue or back of the throat when you drink it straight and another way of indicating a vodka's smoothness. Less expensive brands tend to burn in the mouth and throat, while premium brands are generally smooth and subtle. Vodka may be sipped neat, but it is most often mixed in cocktails including like the Vodka Martini, Moscow Mule and Cosmopolitan. The name vodka comes from the Slavic word "zhiznennia voda," which is interpreted as "little water," or "water of life." https://www.thespruceeats.com/vodka-101-760707

Kahlúa

A coffee liqueur that's made in Veracruz, Mexico with rum, sugar, vanilla bean, and coffee. There's no dairy in Kahlua. Kahlua is dark brown in color and not creamy at all, though many popular drinks that use it add cream. Kahlua has a full-bodied, rich and sweet flavor. It tastes strongly of coffee, with notes of vanilla and caramel on the finish. Kahlua is 20% ABV (alcohol by volume), so it is relatively low in alcohol. Compare it to 40% ABV like whiskey, rum, vodka and gin.

Bottle-in-bond Bourbon

A complicated designation, but essentially a label stating that the whiskey is the product of one distillery from one distilling season. These whiskeys must be aged at least four years and bottled at a minimum of 100 proof.

Punt

A concave indentation in the bottom of some wine (and beer) bottles. Also called a dimple or kick-up. There is no consensus as to why bottles are made with punts.

Angostura Bitters

A concentrated bitters based on gentian, herbs, and spices. Angostura bitters do not contain Angostura bark. Angostura bitters are the most popular type of cocktail bitters, manufactured by the House of Angostura in Trinidad and Tobago. The small bottle is easy to recognize with its unusually oversized white label (apparently a sizing mishap that the company decided to stick with). The flavor is bitter and spicy, with hints of clove and cinnamon. The exact recipe of what is in Angostura bitters is a closely guarded secret, but it's made with gentian and other herbs and spices. https://www.acouplecooks.com/what-are-bitters/

Martini Glass

A conic glass with a wide brim that allows for gin's aromatics to shine and steep sides that help keep garnishes in place. Sometimes criticized for being easy to spill. Holds about 8 oz. https://www.dimensions.com/element/martini-glass

Stout Glass

A contoured version of the pint glass.

Julep Cup

A cup made from silver or another shiny metal. This cup comes in different finishes and styles, with the major distinction being on the base and tip. They are relatively tall, with the cylindrical sides narrowing towards the base. The cup does not have a neck and holds about 10.5 oz. https://www.dimensions.com/element/julep-cup

Crème de Cassis

A dark French blackcurrant liqueur with a dark berry flavor. Crème de cassis is sweet, with a rich, dark berry flavor, with a fragrant, lush and fruity aroma. https://www.acouplecooks.com/creme-de-cassis/

Schwarzbier

A dark German lager, originating from the eastern state of Thuringia. This rarer style is characteristically dark chestnut to ruby-black in color with a complex taste featuring roasted malt and bitter chocolate and licorice. It has a dry, smooth finish, low alcohol content, and mild bitterness.

Stout

A dark, top-fermented beer. There is a traditional belief, strongly held by many, that stout is the offspring of porter. However, there are some pretty good reasons to question it. How it came to be called stout is less clear but it is known that many porters brewed with higher gravities were called "stout porters." If the porter as progenitor theory is false, it is apparent that stout was originally used as an adjective to describe the great black beer. Exactly when and how it was shortened to stout is impossible to say. A well-pulled draught stout should be creamy with a thick, persistent head while stout from a bottle will seem more bubbly and less silky with a shorter-lived head. This is because draught beer is infused with beer gas, a blend of nitrogen and carbon dioxide while bottled beer is carbonated with carbon dioxide alone. Consistent across all stouts is black unmalted barley. This contributes most of the color and flavor characteristics common in all stouts. A great number of adjuncts from coffee to oatmeal to milk sugar have been added with fine results. The head of a stout should be thick and is usually tan to brown. Its body should be very dark brown or black. Stouts are typically opaque but if any light does find its way through the beer should be clear. The nose should be grainy and can carry hints of coffee, chocolate, licorice, and molasses with no apparent hops. The flavor is similar to the nose and should be rich and full. The mouthfeel should be anything but watery. A good stout can be silky, full, and creamy. https://www.thespruceeats.com/stout-beer-profile-353366

Chasse-café

A dated term referring to a small serving of spirits taken to remove the taste of coffee, tobacco, etc.

Turbidity

A description for hazy, murky beer with sediment in suspension.

Hop Back

A device that is inserted in line as the beer is transferred and cooled from the hot boiler into the fermenter. The main purpose of a hop back is to transfer delicate hop oils and aromas that would otherwise be boiled off in the boiler.

Poco Grande Glass

A glass similar in shape to the hurricane glass, but shorter and wider. Holds about 13.25 oz.

Tequila

A distilled beverage made from the blue agave plant. Tequila has a unique earthy flavor with an alcohol kick. Dependent on where the agave was grown and the style, each tequila is slightly different. Blanco tequilas offer the purest tequila taste, with an earthy, semi-sweet, distinctly agave flavor. Tequila made in lowland areas tends to be fruitier and earthier, while tequila from the highlands is greener and brighter. With barrel aging, tequila begins to take on oaky flavors of varying degrees. https://www.thespruceeats.com/all-about-tequila-760706

Soju

A distilled spirit from Korea that's traditionally made from rice. It may be made from sweet potato, barley, tapioca, or wheat or any combination of the ingredients. The clear alcoholic beverage is sometimes called Korean vodka because of its neutral flavor. The word soju means "burned liquor," referring to how the alcohol is distilled at a high temperature. It is a clear distilled liquor made from rice, like many drinks in Korea. Following the liberation of Korea from Japan and the Korean War years in the 1950s, soju production was again put into jeopardy—this time by the rice shortage in the 1960s. The government made it illegal to use rice for soju, so distilleries began to use sweet potatoes, wheat, barley, and tapioca as replacements. The ban was lifted in the 1990s and today some soju is once again distilled from rice. It's not uncommon for soju to be made with a combination of starches. Most bottles of soju will fall in the range of 16 percent to 45 percent alcohol by volume (ABV, 32 to 90 proof). Many members of the older generation prefer the stronger bottles of soju, but younger drinkers like the milder taste of the lower alcohol content varieties. Soju has a clean, neutral taste. People often say that the taste reminds them of vodka, but most commercial soju sold today has a sweeter and less aggressive flavor than vodka. There is typically an astringency to the flavor, so you may notice a bitterness underneath the soju's subtle sweetness. Sweet potato soju will be sweeter than soju made from other starches. https://www.thespruceeats.com/korean-rice-liquor-soju-2118527

Gin

A distilled spirit that is made from grain and flavored with botanicals. It is most noted for its pine flavor due to its main ingredient, juniper berries. There are a variety of styles, from the famous London dry gins to modern gins that are less piney and more approachable. The name comes from genièvre, the French word for "juniper." Juniper berries must be included in order for a liquor to be classified as gin. Gin is a light-bodied distilled spirit that is made of a mash of cereal grains, usually corn, rye, barley, and wheat. Producers cannot qualify their gin by age and, generally, only genever is barrel aged. For that reason, most gin is clear. Some get a slight golden color due to certain methods used to incorporate the flavors into the gin. The use of botanicals during distillation sets gin apart from the other liquors, particularly vodka. It is not a simple infusion. Instead, the botanicals are introduced in the still while the liquor is being made to create a very concentrated and well-rounded flavor. Any range of botanicals may be used, lending to each gin's unique flavor profile; unlike other spirits, every gin you pour can be an entirely new experience. Gin has an herbal flavor marked with citrus and spices. Most gin is dry with a noticeable pine flavor because juniper dominates traditional recipes. The oldest styles tend to be sweeter while modern styles put less emphasis on the juniper and may focus on another herb, fruit, or spice flavor. https://www.thespruceeats.com/introduction-to-gin-760701

Tennessee Whiskey

A distinct style of whiskey that must adhere to strict requirements and can only be produced in the state of Tennessee. It is primarily made of corn and uses the "Lincoln County Process" which gives the whiskey its unique character of charcoal mellowing. Jack Daniel's is the top-selling whiskey in the world. By law, Tennessee whiskey must be produced in the state of Tennessee. It also must be made from a mashbill that is at least 51 percent corn. Other grains, including barley, rye, and wheat, can constitute the remainder. The whiskey is distilled no higher than 80 percent alcohol by volume (ABV, 160 proof) and cannot be barreled over 125 proof. It needs to be bottled at a minimum of 80 proof, though some barrel strength whiskeys are bottled as high as 125 to 140 proof. The Lincoln County Process must be done after distillation and prior to aging. Though other whiskeys may also use charcoal filtering, it's typically after aging, so the timing is key in defining Tennessee whiskey. During this mellowing process, the "new make spirit" (also called "white dog") fresh off the still is slowly dripped through charcoal derived from sugar maple trees. This mellows out the distilled spirit, removing many of the congeners (impurities) and lending a richness to the whiskey. The result is a whiskey that many people find to be lighter and smoother than many bourbons, though it is in no way lacking in flavor. The final step in making Tennessee whiskey is barrel aging. The whiskey is required to be aged in new, charred oak barrels. There is no minimum aging requirement, just as there is not one for bourbon. There are exceptions for both styles: If the whiskey is labeled "Straight," the minimum is two years and for a "Bottled-In-Bond" label, it must be aged at least four years. Tennessee whiskey is often described as a lighter version of bourbon. The charcoal mellowing takes some of the harshness (or boldness) out of the whiskey. It still has the toasted oak, caramel, and vanilla notes found in other whiskeys and there is a hint of charcoal or burnt wood. https://www.thespruceeats.com/tennessee-whiskey-basics-760385

Armagnac

A distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using column stills rather than the pot stills used in the production of cognac, which is made predominantly from ugni blanc grapes. The resulting spirit is then aged in oak barrels before release. Like any grape-based spirit, Armagnac begins as a wine. But while cognac's base wine is fermented to be a neutral means to an end (most cognac producers do not tend their own vineyards), Armagnac producers, with little exception, are grower-producers, often with vineyards steps from where the distilling takes place. Many also produce table wine as well as Armagnac (cognac producers do not, as a rule). Of the 10 grape varieties allowed for use in Armagnac, four dominate: ugni blanc, baco blanc, folle blanche and colombard. An ancient fifth, plant de grasse, is making a comeback as a few producers experiment with it. The most commonly planted is ugni, at around 55%. The second is baco at 35%, then folle and colombard. While cognac is twice-distilled to make the final spirit as neutral as possible, Armagnac goes through its often-fire-fueled squat column stills once, leaving the spirit at a lower proof and with many of its aromatic-holding congeners intact. What this means is that Armagnac smells and tastes more intense than cognac. Unlike Cognac, Armagnac is a region dominated by dozens and dozens of small to medium-size multigeneration family producers who not only have relatively small production but who begin making choices about the expressiveness of their spirit right in their own vineyards, tended for decades. Blanche versions are very perfumy; they're fruit- and floral-forward. Aged versions tend to cleave to spirits like rye and rum. https://www.liquor.com/articles/brandy-armagnac/

Pick-me-up

A drink made to alleviate the effects of too much indulgence in alcohol.

Call Drink

A drink ordered with a specific brand of alcohol; in other words, a drink where the brand is called out. Also known as a "top-shelf drink" because the liquors being called are usually more expensive and on a display customers can see.

Bruised

A drink that has been shaken too long and has a shabby appearance.

Chaser

A drink that is swallowed immediately after a shot of liquor, typically tequila, has been consumed. This is to create a different taste aside from the straight, sometimes overwhelming, alcohol.

Copa / Balloon Glass

A glass similar in shape to the red wine glass, consisting of a large round bowl on a long stem. Holds up to about 14 oz.

Lambrusco

A family of red grapes from Italy that are commonly used to make a sparkling red wine of the same name. Lambrusco comes in a number of varieties that range from dry to sweet and can vary in color from light red to deep inky purple. It is typically made in a frizzante (lightly sparkling) style and is relatively low in alcohol. Lambrusco is fruit-forward, with flavors of berries and some floral notes depending on the variety. Lambrusco is available in dry (secco), semi-sweet (semisecco), and sweet (dulce) varieties. The best wines tend to be secco or semisecco, and cheaper, lower quality lambruscos are frequently overly sweet. Depending on the style, the flavor profile and characteristics like tannins, acidity, and color can vary. Overall, lambrusco is strong on berries like blackberry, boysenberry, raspberry, and strawberry as well as dark cherry flavors. Some varieties have notes of rhubarb, fragrant florals like violet, baking spice, pink grapefruit, orange zest, and pepper. The nose can include hints of raisin, almond, spice, and ripe fruit. Lambrusco can range from lighter-bodied, low tannin, and pale red to dark, inky, and full-bodied wines. Most varieties have bright acidity, although the acidity is more pronounced in the lighter-style lambruscos. The Italian red wine is often lightly bubbly (frizzante) but can occasionally be made as a full-on sparkling wine. https://www.thespruceeats.com/sparkling-red-lambrusco-2017663

Why do beer glasses have flared rims?

A flared rim allows a beer to be placed at the front of the tongue. Convex glasses help concentrate foam.

Snifter

A footed glass that is wide at the bottom and tapers to the top, used for brandy and other drinks. It has an extremely short stem with a bowl narrowing to the top but a wider base. These features serve different purposes as the narrow top traps the aroma of whisky or brandy while the rounded bottom enables the warming of the liquor when cupped in the hand — at least in theory. Holds about 9 oz., though the standard pour is about 2 oz. https://www.dimensions.com/element/snifter-glass

Marsala Wine

A fortified wine made in Sicily (near the village of Marsala) and commonly used for cooking and baking. It's available in varying levels of sweetness and is categorized and priced based on its color and how long it has been aged. Marsala tends to have a nutty, brown sugar flavor with notes of dried fruit and can be lightly sweet (dry) to very sweet. Because it is fortified with brandy, it is higher in alcohol than most wine, especially when aged for a long period of time. The flavor and color of a Marsala can vary depending on its color, sweetness, and age classifications. Overall, Marsala wine can exhibit nutty and sugary aromas and flavors of honey and toffee, walnut, vanilla, stewed fruit like apricot as well as dried fruit, licorice, and tobacco. It is typically low in tannins (except for rubino) and low in acidity. Marsala has increased in quality and is now more commonly served as an aperitif and dessert wine. Marsala is available in three levels of sweetness (dry, semi-sweet, and sweet), color (white, amber, and red), and age (Younger wines are typically used for cooking and baking, while older ones are better saved for use as an aperitif (dry) or dessert sip (sweet)). https://www.thespruceeats.com/what-is-marsala-wine-3510909

Vermouth

A fortified wine that is flavored with a variety of herbs and spices. It is traditionally made in two major styles: dry (white) vermouth and sweet (red) vermouth. Dry vermouth, originating in France, is famously used to make martinis and is dry and floral. Sweet vermouth usually comes from Italy, is sweet, spiced, and herbal, and is used in cocktails like Manhattans and negronis. Dry and sweet vermouths are also enjoyed as an aperitif. Since vermouth is a fortified wine, it is slightly high in alcohol when compared to non-fortified wine. Dry vermouth is also known as white vermouth or French vermouth. It is often clear or very pale yellow in color. The name "dry" signifies its flavor profile and it often contains just 5 percent sugar. Its blend of botanicals pairs well with gin to make classic martinis. Sweet vermouth is also known as red vermouth or Italian vermouth thanks to its color and origin. It has a significantly sweeter profile than dry vermouth and can include up to 15 percent sugar. While it is sweet, it's not as intense as sweet liqueurs like amaretto. Sweet vermouth can also have a notable vanilla aroma mixed with notes of spice and herbs, making it a perfect pair with dark spirits like whiskey and brandy. Although it is most common to see red sweet vermouth, a white version—labeled as bianco or blanc—is also produced. The aromas and flavors in vermouth can vary widely depending on the style and maker. Dry vermouths are light-bodied and low in tannins and can have a floral, herbal, and fruity nose and flavor profile with a bracingly dry finish. Sweet vermouths are often medium-bodied with some tannins and tend to exhibit dark fruits, spice, vanilla, caramel, cocoa, and herbs. Wine is turned into vermouth by aromatizing wine with botanicals then fortifying it with a small amount of distilled spirit like brandy. The wines are usually aged and comprise at least 75 percent of the mix. Dry vermouths also pair well with funky cheeses while sweet vermouths compliment dry, salty cheeses like pecorino. Dry vermouth can also be used in place of white wine when cooking. A twist of lemon or orange helps bring out the flavors of vermouth. https://www.thespruceeats.com/all-about-vermouth-760251

Sherry Wine

A fortified wine with a long history from Southern Spain. It's a high-alcohol wine made using the historic solera system (a barrel aging and blending system) and is produced in a variety of styles, from dry to sweet and light to intense. Most sherry exhibits nutty, dried fruit, and saline flavors. It is often stereotyped as a cooking wine or a sweet dessert wine, but can be far more nuanced and varied. All sherry is made using white wine grapes and is therefore typically low in tannins. https://www.thespruceeats.com/sherry-wine-information-3511309

Acquavite

A generic term synonymous with distillate.

Saccharomyces

A genus in the Kingdom of fungi that includes many species of yeast used to ferment beers.

Cordial Glass

A glass featuring a short stem and bowl that narrows to the base but widens towards the rim. It is also called a pony glass, is short and thinner, and is made of more delicate glass. Holds about 1.5 oz. https://www.dimensions.com/element/cordial-glass

Glencairn Whiskey Glass

A glass featuring a solid concave base, a bowl that narrows towards the bottom and top but broadens near the center. The tampered mouth enables you to smell all nuances from the whisky. The glass has no stem. Holds a volume of about 6.5 oz. https://www.dimensions.com/element/glencairn-whisky-glass

Neat Glass

A glass featuring curved sides promoting swirling of alcohol; larger surface area for the easy smell of aromas; a low profile to bring out the flavorful aromas; and the ability to hold it at the neck or on one's palms. These features make it the best nosing glass and tasting of spirits. Looks similar to a flattened Glencairn whisky glass and holds about 2 oz.

Margarita Glass

A glass made of acrylic spotting long stems and a stepped-diameter bowl resembling a champagne coupe. Most Margarita glasses have their tops wide and the bottom of the bowl narrower. Holds a volume of about 9 oz.

Grappa Glass

A glass resembling the champagne flute or mini wine glass and featuring a long stem holding a rounded bowl. Their center cinches like an hourglass but widens at the top. Holds about 3 oz. https://www.dimensions.com/element/grappa-glass

Absinthe Glass

A glass specially designed with a reservoir in the stem for measuring the amount of Absinthe you are serving besides creating a nice and thick louche. Above the reservoir is the typical glass shape where the liquor blends with water. Holds about 7 oz. https://www.dimensions.com/element/absinthe-glass

Yard Glass

A glass used majorly for special toasts and drinking demonstrations. It is extremely tall and narrow and features a trumpet-shaped opening, a bulb at the bottom, and a widening shaft in the middle. These features make drinking difficult, especially when air gets in it. Holds about 48 oz. https://www.dimensions.com/element/yard-glass

Hurricane Glass

A glass whose bottom half looks like a wine goblet that suddenly narrows 2/3 of the way up the glass, and then opens up to a brim that is almost as wide as the bottom. Often reserved for fruity tropical drinks. Holds about 15 oz. https://www.dimensions.com/element/hurricane-glass

Cosmopolitan Glass

A glass with a classical V-shaped bowl held by a solid base. They have a low profile and are durable for easy and quick cleanup. Hold a volume of about 8.25 oz.

White Wine Glass

A glass with a longer stem to maintain cold temperature and a smaller mouth to reduce the rate of oxidation. The standard wine pour is 5 oz.

Petit Verdot

A grape that hails from Bordeaux, where it is most often used in the region's famous red blends to add dark violet color, stouter tannins and impart concentrated fruit flavor on the palate. Since Petit verdot tends to ripen later in the season it carries a "hit or miss" reputation, depending on the vintage, as to whether or not the fruit will make it to harvest and be a viable addition to a Bordeaux blend. Petit verdot is a highly concentrated grape, exuding abundant color, structure, and flavor. Classified as red wine, the intense hues lean well into the blue-black range, often with a fuller body, higher alcohol content, and decidedly dry taste profile. With remarkable tannic structure, medium to high acids, (depending on the region), and black fruit dominating the aromatics and palate flavors, petit verdot can be a loud, rambunctious wine that may well be softened by age or blending. The expected aromas circle around vanilla, smoke, spice, cedar, molasses and even tar. The petit verdot flavor profile often includes dense, dark fruit, to the tune of blackberry, black cherry, and black plum. https://www.thespruceeats.com/discover-petit-verdot-wine-3511191

Crème de Menthe

A green (though white versions exist) sweet mint liqueur that infuses a cooling flavor into drinks. Crème de menthe has a very sweet flavor with a strong cooling peppermint finish. It is 18% ABV (alcohol by volume), so it has a relatively low alcohol content similar to most sweet liqueurs. https://www.acouplecooks.com/creme-de-menthe/

Collins Glass

A high and narrow glass designed — similarly to a Champagne flute — to preserve carbonation. Use a Collins glass for long and refreshing serves made with plenty of fizz and ice. The Collins glass is narrower and taller than a highball glass. Holds about 11.5 oz. https://www.dimensions.com/element/collins-glass

Amber Lager

A lager noted for being simultaneously sweet and crisp, a characteristic of a specific blend of hops. Vienna lagers are similar but use a lighter roasted malt than the Munich-derived märzens. Amber lagers tend to be slightly stronger, averaging around 5 percent ABV. Most famous among the amber lagers, märzenbier (March beer) is well-known as Oktoberfest.

Lauter Tun

A large vessel fitted with a false slotted bottom (similar to a colander) and a drain spigot in which the mash is allowed to settle and sweet wort is removed from the grains through a straining process.

Red Wine Glass

A large, bowl-shaped glass with a wide mouth on a stem that is perfect for allowing the wine to breathe (oxidize) without exposing so much surface area that it loses the rich aroma. Some full-bodied whites can also be served in these glasses. The standard wine pour is 5 oz.

Simple Syrup

A liquefied form of sugar that is commonly used to sweeten cocktails, iced tea, iced coffee, lemonade, and other cold drinks. Because it is a liquid sweetener, it is much easier to blend into cold beverages than regular sugar. The process of turning sugar into a syrup consists of boiling sugar with water. Typically, the ratio of sugar to waterfalls between 1:1 to 2:1. The mixture is simmered for around 10 minutes, usually until the liquid has reduced to about half its original volume. Thus, if you used 1 cup water and 1 cup sugar (or 2 cups total), you would simmer the mixture down to about 1 cup. Simple syrup will usually keep for 6 months or more. To prolong its shelf life, you can add a small quantity of vodka (about 1 shot of vodka per 2 cups of simple syrup). Flavored simple syrups also exist and are prepared by adding an ingredient or two to the sugar-water mixture as it is boiling or cooling, and then (if the additive is solid) straining the syrup to remove the ingredient. Using a different type of sugar will alter the flavor, color, and texture of the final product. https://www.thespruceeats.com/what-is-simple-syrup-765759

Limoncello Liqueur

A liqueur made by soaking lemon zests in neutral grain alcohol for a month or more. The result is a thick, sweet dessert cordial with an intense lemon flavor. While limoncello is customarily enjoyed on its own for dessert, it also makes a brilliant cocktail ingredient, prized for its sweet, citrusy flavor that makes equally delicious mixed drinks. Limoncello is made by steeping lemon zest in a grain alcohol that is similar to vodka. This extracts the oils and infuses the lemon flavor into the liquor. Sorrento lemons are common in Italian limoncello, while American-made versions tend to use California lemons. Since lemon peels are used, organic fruit is often preferred in order to avoid possible contamination from pesticides and other chemicals. Once infused, the liquor is then blended with simple syrup to obtain the desired balance of citrus flavor and sweetness. It's also common to clarify limoncello to make it less cloudy, though even this method retains limoncello's signature yellow color. Most limoncello is bottled between 28 percent and 32 percent alcohol by volume (ABV, 56 to 64 proof). Limoncello is a very sweet liqueur with an intense flavor of lemons. It lacks the tartness of lemon juice and is more like a spiked, highly-concentrated, citrus-flavored syrup that's very delicious. https://www.thespruceeats.com/what-is-limoncello-760253

Irish Cream

A liqueur made of Irish whiskey, cream, chocolate, and sugar that can also include other flavoring ingredients such as coffee and vanilla. Irish creams range from pale brown to beige in color and from 15% to 20% alcohol by volume (30 to 40 proof). As with any cream liqueur, Irish cream should be stored carefully. It is not a super-sensitive liqueur in that it needs to be refrigerated, but the cream and sugars can cause it to go bad. Finish an opened bottle within a year, if not much sooner. Do not expose open or unopened bottles to extreme heat or store it in a very warm location. It is a natural choice for any recipe that calls for a "cream liqueur." There are also non-alcoholic Irish cream-flavored syrups available for use in coffee, cooking, mocktails, and homemade Irish creams. https://www.thespruceeats.com/irish-cream-liqueur-760273

Glayva

A liqueur originally produced in Scotland. Glayva is made from a blend of aged Scotch whiskies, a selected range of spices, Mediterranean tangerines, cinnamon, almonds and honey. It has a deep golden color and a distinctive flavor. Like Drambuie, its ingredients include honey and spices mixed with Scotch malt whisky. The name originates from a Gaelic phrase, "Glè Mhath", meaning "very good". https://en.wikipedia.org/wiki/Glayva

Crème Liqueur

A liqueur with a high sugar content — this doesn't indicate whether it contains dairy.

Well Drink

A liquor and mixer, of which neither are defined brands — for instance, a Gin and Tonic. In other words, a drink coming from the bartender's well.

Madiera Wine

A long-lasting fortified wine that is made on a small Portuguese island of the same name. It is often served as an aperitif or dessert wine depending on the level of sweetness and is used in cooking, especially for making sauces. Madeira tends to have a rich flavor with nutty and caramel notes. Since it is fortified with brandy, it is a high-alcohol wine. Madeira is classified according to a number of designations, including vintage, grapes used, and sweetness. There are a few variations on the production method, but Madeira must be oxidized and heated (a process called "maderization," named after the wine). This makes for a fortified wine that can last for centuries. Madeira wine is available in varying levels of sweetness. Most Madeiras have at least some sweet notes thanks to the maderization process. All Madeira is subjected to heat to develop its signature caramel notes and extend its shelf life. Mass-produced Madeiras use estufa, large tanks that heat the wine consistently for three months. This simulates a longer process but can produce a burnt flavor. High-end Madeiras are aged in oak barrels in a heated room for several years, with some makers using only solar heat. In addition to rich notes of caramel, honey, and brown sugar, Madeira is often nutty, herby, spicy, and earthy, with flavors of orange peel, coffee, and dried fruit. Thanks to much of the oceanside location of many vineyards, the wine also has hints of salinity. The nose tends to carry caramelized notes at the forefront. The medium-bodied wine is medium to low in tannins, depending on the grapes used and its hue. https://www.thespruceeats.com/madeira-fortified-white-wine-3510912

Shochu

A low-alcohol Japanese distilled spirit made from barley, rice, or sweet potato, similar to soju.

Dry Shake

A method in which all the ingredients should be added into the cocktail shaker except the ice. This way, the ice doesn't dilute the cocktail.

Sour Glass

A miniaturized version of a white wine glass. Used for simple but flavorful cocktails, this glass is made to enjoy small drinks. Usually holds between 3 and 6 ounces.

Bordeaux Blend

A mixture of two or more of Bordeaux's grapes that boasts flavors of plum, black currant, and cedar with fresh floral notes. The medium to full-bodied red wine is dry with a standard alcohol level for red wine and pairs well with food. The red Bordeaux blend is a dry, medium to full-bodied wine high in tannins with medium acidity. Because a Bordeaux blend can be made with several different red wine grapes from different regions in differing proportions, the color, amount of acidity, texture, and exact flavors can vary. Overall, Bordeaux blends are full of dark fruit flavors like juicy plum and black currant with a slight pucker from the tannins. Notes of cedar and graphite can be found on the palette and on the nose, as well as floral aromas. https://www.thespruceeats.com/bordeaux-wine-basics-3510917

Moscow Mule Mug

A mug that keeps drinks colder and adds flavor and aroma to the drink within due to its copper design. One shouldn't nurse drinks in the mug for too long — copper may leach into the drink. (Some mugs, however, are designed to prevent this.) Holds about 19 oz. https://www.dimensions.com/element/moscow-mule-mug

Tannin

A naturally occurring polyphenol found in plants, seeds, bark, wood, leaves, and fruit skins. Tannin in wine adds both bitterness and astringency, as well as complexity. It is most commonly found in red wine, although some white wines have tannin too (from aging in wooden barrels or fermenting on skins). Tannins are generally more dominant in younger red wines that haven't had the time to soften up with age. A wine with high tannins can be described as bitter and astringent. Red wines are in contact with the grape for a longer period, which is why they tend to have higher tannins. Tannins can also come from the oak barrels used for many aged wines. These wood tannins are absorbed into the wine and, in the case of oak, vanilla flavors become apparent in the wine. Tannins are often described as the textural component that "dries the mouth" when drinking red wines. Tannins are largely responsible for giving red wines a defined structure or "body." It is similar to how a skeleton provides support for the body and allows movement. Tannins are often one reason why it is recommended that you allow a wine to "breathe" or aerate before drinking it. The air softens the tannins, particularly in young red wines. Tannins are also found in teas, nuts like walnuts and almonds, dark chocolate, spices like cinnamon and clove, a few fruits like pomegranate and grapes, quince, and red beans. Tannins aren't necessarily a good or bad thing in wine, and different wine drinkers may prefer different tannin levels. https://www.thespruceeats.com/what-are-tannins-in-wine-3511353 https://winefolly.com/deep-dive/what-are-wine-tannins/

Mocktail

A non-alcoholic drink prepared using fruit juices or other soft drinks.

Mixer

A non-alcoholic drink that accompanies alcoholic drinks.

Virgin

A non-alcoholic drink.

Proof

A number that is primarily used in the United States to denote the taxes a distiller needs to pay on a certain amount of liquor. American drinkers tend to use proof to describe the potency of liquor as well, like ABV. In the United States, the proof scale for the strength of alcoholic beverages is 200 degrees, with each degree equal to 0.5% alcohol by volume. Thus, a 100-proof spirit is 50% alcohol. Proof is only used on distilled spirits —​ not beers and wines. A spirit's proof is double its ABV — a 45% ABV drink is 90-proof. Because the system is dated and convoluted (and because each country has its own system for determining proof, with 57% ABV equating to 100 proof in England, 100% ABV equating to 100 proof in France and 50% ABV equating to 100 proof in the U.S.), the term has largely fallen by the wayside.

Pilsner Beer

A pale lager with a crisp, refreshing taste that's lightly hopped. It is a bottom-fermented beer with lightly kilned malted barley and moderate alcohol. Pilsner is brewed with pilsner malt and lager yeast, which is bottom-fermenting and distinguishes lagers from ales. Lightly kilned malted barley, spicy hops that so define the aroma and flavor of this style, lager yeast, and soft water are all that's needed for the skilled brewer to produce a fine pilsner. These ingredients combine for a clean, simple beer. The head of a pilsner is white and dense, and the body is almost always straw-colored. The aroma should contain hops with a hint of graininess. The flavor is simple, with light grain and hops bittering, while the finish is clean and refreshing. All pilsners are noted for their refreshing crispness, low-range alcohol content, and delicate bitterness. https://www.thespruceeats.com/pilsner-beer-history-profile-and-ingredients-353311

Ale

A particular style of beer that is, at its most basic, defined by the yeast used during the fermentation process. Ales tend to highlight fruity flavors. Ales are brewed using yeast that tends to flocculate or gather toward the top of the fermentation tank during the brewing process. This is the primary difference between an ale and a lager because lagers use a bottom-fermenting yeast that produces that crisper flavor in the final brew. While most beers do not require aging, ales are even better when they are either unaged or aged for a very short time. If any aging is done to an ale, it is usually no more than a few weeks. Compared to other beers, ales tend to be flavorful, more robust and complex beers; ales tend to be fruitier and more aromatic; and many ales have a stronger bitter note or IBU. Ales are generally best when served closer to room temperature. However, there are too many styles of ale to warrant such a general recommendation. There is a trend among ales, though: the lighter (both color and flavor) the ale, the colder it should be served. https://www.thespruceeats.com/what-is-ale-353243

Galliano L'Autentico

A popular Italian liqueur with a golden yellow color. The unique herbal flavor medley is dominated by vanilla and anise, though its taste is complex. While it's great for cocktails, it also makes a nice digestif. Galliano is one of the many herbal liqueurs which have a proprietary and secret recipe. It uses a blend of around 30 Mediterranean herbs and spices including anise, cinnamon, juniper, lavender, musk yarrow, peppermint, star anise, and vanilla. The rest is kept a secret, as is most of the production, though it's said to involve seven infusions and six distillations. The liqueur is bottled at 42.3 percent alcohol by volume (ABV, 84.6 proof). The height of the Galliano bottle makes it stand out as much as the striking color. It is a towering 18 inches tall, a skyscraper compared to almost every other bottle of liquor on the shelf. For this reason, you will often see that elegant bottle of Galliano standing on the sidelines in the only place of the back bar where it will fit. Galliano L'Autentico is sweet and has an herbal bouquet accented with vanilla and anise. It is delicious in both its aromatic complexity and its mellowness. https://www.thespruceeats.com/what-is-galliano-lautentico-liqueur-760240

Amaretto

A popular almond-flavored liqueur that is most often made with apricot kernels, though the flavor can come from almonds. The name amaretto is derived from the Italian word "amaro," which means "bitter" and is used to describe bitter aperitifs and digestifs like Amaro Averna. The suffix "etto" adds "little" to the definition, so "amaretto" is often interpreted as "little bitter." Though amaretto is thought of as an almond-flavored liqueur, most quality amarettos are flavored with apricot pits. Some recipes do use almonds and others employ a combination of the two. The flavor is often from an extract added to a base liqueur. Some amarettos infuse or distill other botanicals, such as vanilla, into the liqueur. They're often sweetened with dark or burnt sugar and that gives the liqueur its dark amber color. This liqueur is prized for its sweet taste of almonds as well as its slight bitterness. The sweetness varies from one brand to another and you might detect notes of herbs and spices in a few. Premium amarettos tend to be less sugary than many of the cheaper options, which can be cloying at times. https://www.thespruceeats.com/what-is-amaretto-liqueur-760248

Cherry Heering Liqueur

A popular cherry-flavored liqueur produced in Denmark from Stevens cherries, spices, and neutral grain alcohol. It's frequently classified as cherry brandy and an essential ingredient in classic cocktails like the Singapore sling and blood and sand. Preferred by bartenders worldwide, the ruby-red liqueur is one of the best-tasting cherry spirits on the market. It is a good substitute for cherry brandy in drink recipes, as well as maraschino liqueur, though Cherry Heering is sweeter. The ruby-red liqueur is naturally flavored with Stevens cherries, a dark variety of the fruit native to Denmark that's known to grow wild. The cherries are lightly crushed then soaked with a spice blend in neutral grain spirits. The mixture ages in casks for three to five years and is circulated every few months before the spirit is bottled at 24 percent ABV (48 proof). The Heering website states that Cherry Heering contains nuts. Since Cherry Heering is naturally flavored, it lacks the medicinal cough syrup-like taste of many cherry-flavored distilled spirits. Instead, it is sweet and rich like cherry jam with a lovely fruit tartness and hints of wood and almond. https://www.thespruceeats.com/what-is-cherry-heering-760236

Grenadine

A red non-alcoholic syrup with a sweet tart flavor, made from pomegranate juice (though many modern brands are full of corn syrup and food coloring). The name comes from the French word for pomegranate, grenade. Grenadine has a flavor that's both sweet and tart, with a fruity finish. It's most commonly used to add color to drinks, but it also adds sweetness. https://www.acouplecooks.com/grenadine/

Comparison of Crème de Cassis and Crème de Mûre

Crème de Mûre has an even stronger, more developed berry flavor.

Port Wine

A popular fortified wine from Portugal with a rich history. The sweet wine is served the world over as a digestif and dessert wine and is made using a variety of grapes in two major styles: ruby and tawny. Port can exhibit flavors of caramel, berries, chocolate, and spice and is high in alcohol thanks to the addition of brandy. The name "port" is derived from the coastal city of Porto, and authentic port is only produced in the Douro Valley. Port is a sweet wine, full-bodied, and typically lacking in acidity, although lighter-hued ports have some bright acidity to balance the sweetness. You'll find aromas of dried fruit, dark fruits like plum, spice, and wood. It is typically served with or as dessert and the flavors and tannins can vary depending on the type of port. https://www.thespruceeats.com/what-is-port-wine-3510911

Chartreuse

A popular herbal liqueur produced by French monks from a 400-year-old recipe. Both Green Chartreuse and Yellow Chartreuse use a secret blend of 130 herbs and plants, though they're differentiated by certain ingredients. Chartreuse pairs wonderfully with desserts and chocolate (especially Green Chartreuse). Chartreuse is one of the oldest and most mysterious spirits still available. To this day, the distillation process is handled by monks at the Chartreuse Monastery in Vauvert and the distillery in Voiron. Only two monks from the order know the secret herbal recipe, which was laid out in a manuscript in 1605. The two monks charged with the duty oversee the entire production of Chartreuse. It begins in the monastery's herb room where a precise selection of herbs is bagged. These are taken to the distillery and macerated with a neutral alcohol spirit, and then distilled. The liquor is then aged for five years in large oak casks. Both Green and Yellow Chartreuse obtain their signature color naturally through their ingredients. There are no artificial ingredients or colors added, and only a small amount of sugar for sweetness. An outside company handles the bottling, packaging, and sales of Chartreuse. The profits help fund the entire monastery and allow them to continue their religious pursuits. Chartreuse offers a wonderful bouquet of herbs in a gently sweet, very smooth liqueur. The two styles have their own foreground flavors based on the individual recipes. Both types of Chartreuse use 130 herbs, plants, and flowers found in the French Alps and the process for distilling them is the same. The difference is determined by the herbs used and this affects which flavors are most noticeable. https://www.thespruceeats.com/about-chartreuse-liqueur-760267

Grand Marnier

A popular orange liqueur made in France from a blend of French cognac and bitter orange liqueur. The familiar bottle that adorns bars worldwide is technically called Cordon Rouge, though it's most often simply called Grand Marnier. It is the best-known French liqueur on the market and among the top choices for orange liqueurs in the world. Originally named Curaçao Marnier, the name was changed to Grand Marnier (due to a suggestion by César Ritz, founder of the Ritz Hotel) because it was a "grand" liqueur. The now-famous expression is also called Cordon Rouge and its bottle was designed to look like a traditional cognac still adorned with a red wax seal and red ribbon. At the most basic, Grand Marnier is a cognac-based liqueur flavored with a bitter orange distillate. The production process is more complicated. The cognac used in the blend is made from Ugni Blanc grapes grown in the Cognac region of France. It is double-distilled in copper pot stills and aged in oak casks before blending and being sent to Grand Marnier. A separate process creates the orange distillate. The flavor comes from sun-dried bitter orange peels which are harvested while green to capture the most intense flavor essences. They're then macerated into neutral alcohol and slowly distilled. The two spirits are then blended together by Grand Marnier's master blender: 51 percent cognac and 49 percent orange liqueur. It is bottled at a full 40 percent alcohol by volume (ABV, 80 proof), making the liqueur as strong as most brandy, whiskey, and other base distilled spirits. The amber-colored liqueur offers a brilliant taste of bitter orange against a backdrop of fine brandy. The cognac itself imparts vanilla, oak, and toffee flavors, which adds to the liqueur's complexity. https://www.thespruceeats.com/grand-marnier-tips-hints-and-substitutions-1805681

Pale Ale

A popular style of beer that's hop-forward with a malty flavor, a golden to amber color, and moderate strength. Brewed with pale malt and ale yeast, pale ales bridge the gap between dark stouts and light lagers. They are full of flavor, but not too heavy, so the style is very approachable. The English pale ale style was adopted by Belgians, Americans, and other brewers in the world, with each taking the beer in a slightly different path. The traditional British pale ale (or English-style pale ale) includes bitter and ESB ("extra special bitter") beers. It's a pleasant and understated beer with a malty profile, just enough woody or lightly floral hops for balance, and some fruity notes in the full body. The bitterness ranges from 20 to 40 IBUs; the color is typically golden to copper; and the clarity is clear to brilliant. The American pale ale (APA)'s maltiness is often dialed down and it uses more aggressive North American hops. It is often an exciting and spicy brew with a medium body and citrus and tropical fruit accents. They range from deep golden to copper to light brown in color. The mid-range alcohol content and 30 to 50 IBU range is also characteristic of pale ales. India pale ales (IPAs) has developed into a style of its own but is still a pale ale. The signature profile of an IPA is an amplified hoppiness, bitterness, and alcohol content. The English-style IPA retains a rounded flavor and hop-malt balance signature of the country's pale ales. Typically, they're 5 percent to 7 percent ABV and just 35 to 63 IBUs. Ameican IPAs are fruitier, more floral, and even hoppier—typically between 50 and 70 IBUs. Imperial (or double) IPAs max everything out. It's the beer for "hopheads" with IBUs that can reach 100 and alcohol content between 7 percent and 11 percent ABV. Belgian-style pale ales feature more caramel and toasted malt flavors and golden to copper colors. The hoppiness is noticeable, but relatively mild, falling in the 20 to 30 IBU range. It's a session beer with distinct influence from the English ales. Most pale ales are best served at cellar temperature, between 50 and 60 degrees Fahrenheit. Some IPAs and American pale ales are better just a little colder, but not below 45 degrees. As a general rule, the hoppier the beer, the warmer it should be. For glassware, the nonic pint is a good general choice. The standard pint glass works well, too. Belgian and American pale ales, including IPAs, are often served in a stemmed tulip. This glass maintains the beer temperature while showcasing the head and carbonation. When pouring pale ales, tilt the glass at a 45-degree angle, and pour onto the side of the glass. As it fills, straighten it to an upright position. https://www.thespruceeats.com/pale-ale-guide-352844

Rosé Port

A port made with red wine grapes with flavors of red berries. Rosé port is sweetened with cranberry and brown sugar.

Autolysis

A process in which excess yeast cells feed on each other producing a rubbery or vegetal aroma in beer.

Jacking

A process in which liquor is frozen and the liquid (the alcohol) that doesn't freeze is poured off, making the liquor stronger because the ethanol is more highly concentrated. Also known scientifically as freeze distillation.

Palo Cortado

A rare sherry that begins life as a Fino and progresses to an Amontillado but ends up with the richer style of an Oloroso. Palo Cortado can contain up to 22 percent alcohol. This sherry has a dry palate and an enchanting reddish-brown color and dramatic aromas and rich, full flavor.

Malbec

A red wine made from grapes originating in Cahors in the Bordeaux region of France; also now the iconic grape and signature red wine of Argentina. Malbec wines exhibit flavors of juicy red and purple fruits, and, similar to most other red wines, are slightly high in alcohol. Malbec wines are dry, full-bodied, and exhibit rich, dark fruit nose and flavors like blackberry and red plum. They're juicy and jammy, with notes of vanilla, tobacco, dark chocolate, and oak. With medium acid and moderate levels of tannins, they pair well with food. High-quality Argentinian malbecs effectively reflect their terroir, with high altitude wine boasting red fruit flavors like cherry and raspberry and more floral notes. French malbecs are typically on the earthier side. https://www.thespruceeats.com/what-are-malbec-wines-3511186

Ruby Port

A red wine port that presents flavors of berries, spice, and chocolate. Most vintages are best when aged 20 to 40 years, while more affordable options like "reserve" are meant to be enjoyed sooner.

Aperitif

A refreshing alcoholic drink that is served before a meal to stimulate the appetite. The word stems from the Latin "apierire," meaning "to open, or uncover." These short, often aromatic, drinks are designed to whet the appetite and prepare the palate and stomach for food and the taste sensations that come with it. Apéritifs are very common in Europe, particularly in France and Italy. They're often served as parlor drinks before dinner. A full-course meal is not required, though. In some countries, it's also popular to meet friends after work to enjoy apéritifs, maybe with some light appetizers. There are many types of apéritifs, though all favor a general taste profile: Sugar tends to limit the amount of non-sugary foods that a person wants to eat, so apéritifs lean toward a drier, more bitter (or herbal) flavor. The appetite is also diminished when there's too much alcohol in the system, and that is why apéritifs are often low-proof. Apéritifs include wines and fortified wines, botanical or bitter spirits, and many are served with carbonated beverages. https://www.thespruceeats.com/what-is-an-aperitif-759924

Brewpub

A restaurant-brewery that sells 25% or more of its beer on site. The beer is brewed primarily for sale in the restaurant and bar. The beer is often dispensed directly from the brewery's storage tanks. Where allowed by law, brewpubs often sell beer "to-go" and /or distribute to off-site accounts.

Sake

A rice-based alcohol primarily made in Japan. Sake is typically referred to as "rice wine" but it is actually produced by brewing, in the same way as beer. It is a clear, low-proof, alcoholic beverage that is made from rice, yeast, water, and koji (a sort of sweet, fragrant mold injected into steamed rice or barley to aid fermentation). Sake is categorized based on grade, style and the amount of polishing the rice receives. A label may have each of these three elements on it to indicate the sake's quality. Sake should also not be confused with soju (or shochu), which is a Korean spirit that is produced from rice or grains like barley. https://www.thespruceeats.com/sake-basics-and-recipes-760704

Taproom

A room in which alcoholic drinks — almost always beer — are available on tap and are served over a counter, often from a brewery directly to customers. Some breweries have created taprooms in areas where they do not have a brewery, such as bars in hotels or inns. The term is, at its most basic level, synonymous with bar, though different brewers and customers expect different things of the term, including connection to craft brewing, extensive community participation, bright and lively atmosphere. In some locations, taprooms are unable to sell their own food, but they may offer prepackaged options. Other taprooms, meanwhile, may be known for the food they pair with beer.

Beer Sampler Glasses and Beer Paddles

A setup that exhibits multiple beers simultaneously on a wooden paddle for customers to taste. Customers can then sample each from the beer flight and determine which they like best. Any beer can be put in a sampler glass and placed on a paddle, though fine craft beers are the most popular samples. The types of glasses used for sampling beers are usually, though not always, between the size of a shot glass and a regular beer glass. https://www.webstaurantstore.com/guide/528/beer-glass-buying-guide.html

Oloroso

A sherry that is dark in color and rich in flavor. Oloroso can be sweet or dry. Olorosos typically have a remarkable walnut aroma and a swirled caramel flavor with 18 to 19 percent alcohol.

Cream Sherry

A sherry with a mahogany color and velvety smooth texture. Cream sherry is a full-bodied sweet sherry made from Amontillado or Oloroso and sweetened with PX. It can vary greatly in quality.

Sour

A short drink consisting of liquor, lemon/lime juice and sugar.

Pony Shot

A shot equaling 1 fluid ounce.

Shot

A shot glass full of booze, meant to be drunk quickly and completely. Also, a measure equaling approximately 1 fluid ounce, though it more vaguely refers to a small amount of alcohol ranging from 1 to 1.5 fluid ounces.

Sambuca Fly

A shot of sambuca served with a roasted coffee bean in the glass, which is chewed when drinking.

Neat

A shot straight from the bottle without adding ice or any other ingredient.

Demerara Syrup / Rich Simple Syrup

A simple syrup variation made with a type of light brown, raw sugar called Demerara sugar. Some prefer it because it has a richer flavor than traditional simple syrup. However, it has a brownish hue, so it will alter the color of clear or light-shaded drinks

Vintage Port

A single-vintage red wine port made in the best production years. Vintage port is often considered to be some of the best port and is barrel-aged aged two to four years before bottle aging. Single-quinta ports come from a single estate. Single-year vintage ports that are barrel-aged for seven years before bottling are called Colheita.

Shot Glass

A small glass designed to hold small measurements of spirits or liquor. Shot glasses are available in various shapes, with the most common having a wider mouth and narrowing towards the base. Shot glasses usually only hold about an ounce of drink.

Ammazzacaffé

A small glass of liqueur usually consumed after coffee to dull its taste or the caffeine effect. It is a common Italian custom, especially after a generous festive meal.

Jigger

A small pair of connected measuring cups used to measure the amount of alcohol in drink preparation. Jigger sizes vary, ranging from 1/4 ounce to 2 1/2 ounces, and, typically, the larger cup is twice the volume of the smaller cup. For instance, the most common jigger measures the standard 1 1/2-ounce shot, and the opposite end holds 3/4 ounce of liquid. Shot glasses are often a suitable substitution for a jigger.

Liqueur de Tirage

A solution of wine, sugar and yeast added to a bottle of still base wine to begin the traditional method of making Champagne, or méthode traditionnelle. The addition of the liqueur de tirage triggers the secondary fermentation which gives sparkling wine its bubbles.

Cava

A sparkling wine similar to champagne but using different grapes than in Champagne (in this case, Macabeo, Parellada, and Xarello dominate, though some producers use a bit of Garnacha and Monastrell, as well as the Chardonnay and Pinot Noir familiar to fans of Champagne). Both Cava and Champagne are produced via the Traditional Method. In addition, the terroir is not the same as it is in Champagne. Most Cava is produced in Catalonia, where soils and climate set it apart from its famous French counterpart. In general, Cava boasts an earthy, savory core around which other notes of hard autumn orchard fruit and citrus can be discerned. Cava is a light to medium bodied, typically dry, sparkling wine - with zesty citrus flavours, a distinct minerality and racy acidity. Cavas aged longer on the lees often develop a beautiful baked apple note and a pronounced nuttiness. The bubbles are very fine and produce a lovely mousse which contributes to a smooth and creamy mouth feel. Dominant flavours typically include lemon/lime, quince, almond, and tart apple. Secondary flavours often include brioche, fig, and a chalky minerality. Macabeo is the primary grape used in Cava production. Despite its importance, Macabeo tastes somewhat simple. It has faint floral aromatics, a lemony flavor with a slightly bitter finish that tastes similar to green almonds. Xarello (sounds like 'Cheryl-ooh') on the other hand, is much more aromatic with rich floral aromas and pear/melon-like notes. The last grape, Parellada, is blended for its ripping high acidity and zesty citrus flavors. Together the three Spanish grapes create a balanced fruity sparkling wine that's less sweet than Prosecco but not as nutty as Vintage Champagne. https://www.foodandwine.com/wine/champagne-sparkling-wine/differences-between-champagne-prosecco-and-cava https://sparklingwinos.com/cava-101-what-is-cava/

Charmat Method / Tank Method

A sparkling winemaking process that traps bubbles in wine via carbonation in large steel tanks. This technique is also called metodo Italiano, the Marinotti method, the tank method, or cuve close ("sealed tank," from the French cuvée, or vat). Prosecco and Sekt are made via this method. This winemaking technique allows for sparkling wine production to be done in volume at a lower price than other methods. This also means that the result is usually considered less quality than wines like Champagne. The Charmat method begins with the creation of an uncarbonated base wine. This wine is mixed with a measure of sugar and yeast (together called the liqueur de tirage), then put in a large stainless steel pressure tank, or autoclave. The yeast and sugar cause a second fermentation in the closed tank, which is held under pressure so the carbon dioxide from the fermentation is forced into the wine. The second fermentation takes one to six weeks, after which the fizzy wine is immediately filtered and bottled. The dosage is added at bottling, usually to a brut level of sweetness (6-12 grams of sugar per liter). Because Charmat method sparkling wines are bottled directly after secondary fermentation without additional aging, the wines have a fresh fruit character. This makes the Charmat method ideal for wines made from aromatic grape varieties like moscato and riesling. The technique will help retain the grapes' aromas more than the traditional method, which introduces more nutty, toasty flavors from aging on the wine's lees (dead yeast cells from fermentation). Wines carbonated via the Charmat method have two to four atmospheres of pressure, which means that they have softer carbonation than wines made in the traditional method (which have five to seven atmospheres of pressure). Charmat method wines are filtered, so there is never any sediment in the bottle and the wines are crystal clear. https://www.masterclass.com/articles/how-to-make-sparkling-wine

Crème de Violette

A specialty liqueur that's made with violets with either a brandy base, a neutral spirit base, or a combination of the two. The taste profile and aroma are distinctly floral and sweet, and reminiscent of the violet candies popular in the early to mid-20th century.

Speed Pourer

A stainless steel or plastic spout that is inserted into the most often used liquor bottles in a bar. It offers precise control when pouring alcohol into a glass or cocktail shaker.

Alcohol by Volume (ABV)

A standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of milliliters (mL) of pure ethanol present in 100 ml (3.5 imp. fl. oz.; 3.4 US fl. oz.) of solution at 20°C (68 °F). ABV = (((OG - FG) x 1.05) / FG) / 0.79 These two numbers will remain consistent across all beer recipes: 1.05 is the weight of ethyl alcohol .079 is the density of ethyl alcohol Put more simply, (Alcohol Content x Liquor Volume / Total Drink Volume) x 100 = % Alcohol by Volume

Bock

A strong, malty, and warming German sipping lager. A number of sub-styles are included, such as light-colored and creamy maibocks (or pale or helles bocks), dark and rich doppelbocks, and sweeter, almost chocolaty, dark and American bocks. Most are at least 6 percent ABV but can reach 10 percent. Eisbock is the strongest and most flavorful, with an average of 9 percent to 13 percent ABV due to freeze-distillation.

Brown Ale

A style of beer born in England and adopted by craft brewers, primarily in the United States and Scandinavia. Known for its comforting malt flavors, this beer often has delicious notes of bread, caramel, chocolate, nuts, and raisins. Relatively mild bitterness and a hoppy flavor in the background to accent the malt further defines the style. One characteristic should remain true for well-brewed brown ales: a strong malty center. This beer is a celebration of the maltster's art. The yeast is usually an English ale variety that adds traces of fruity flavors and aromas such as plums, raisins, or ripe apples. Hops are often evident in the northern styles as well as most of the American brews but should never dominate. The mouthfeel of most browns ranges from medium to light with a decent amount of carbonation. For most of the 20th century, English brown ale was defined by geographical terms. Southern English browns were dark, sweet, and tended to have lower gravities than their northern brethren. Northern English browns were lighter in color and crisper. Today the line between English brown ale substyles is not quite so clear. English brown ales range from 15 to 25 IBUs and 3 percent to 7 percent ABV. They're generally copper to brown colored. Inspired by British browns and porters, American homebrewers found brown ale an enjoyable undertaking. Craft brewers then adopted this style and have taken it in many different directions. American brown ales range from soft, sweet, dark ales to bright, fizzy hop-busters. They generally feature roasted malt, caramel, and chocolate notes, with moderate bitterness (25 to 45 IBUs; some exceed this) and alcohol (4.2 percent to 8.8 percent ABV). Following the line of imperials and other "strong" adaptations of beer styles, strong brown ale is a robust version. The flavors, alcohol, and sometimes the hoppiness are all intensified in varying degrees, and they're generally the darkest brown ales. "Nutty" has been used to describe the flavor and color of some beers for a very long time. Nut brown ale is also often used by U.S. brewers to describe an English-style brown. However, the popularity of nut-flavored beers has driven some brewers to use adjuncts derived from various nuts (e.g., hazelnut, pecan) in their brews. Brown ale's maltiness is a natural companion for this introduction. Many brewers also simply enhance a beer's natural nutty notes with special combinations of malts and hops. https://www.thespruceeats.com/brown-ale-style-profile-352842

Irish Whiskey

A style of whiskey that is most often triple-distilled from unmalted barley that is typically blended with grain whiskey, though there are single malts as well. Made entirely in Ireland, it's a favorite worldwide, especially in the U.K. and U.S., due to its exceptional smoothness. Traditionally (and by law), Irish whiskey needs to be distilled in the country of Ireland from a mash of malt and cereal grains. Irish pot still whiskey can only be distilled in pot stills within Ireland from a mash of cereal grains that are ordinarily grown in Ireland. Irish whiskey is typically distilled from unmalted barley, though some may include malted barley. Closed kilns are used to dry the malt so it is only exposed to hot air and not smoke. Fermentation can include additional enzymes to prepare the starches for conversion to alcohol. After that, it is distilled three times in copper pot stills—some, particularly grain whiskeys, use continuous column stills. By Irish law, all whiskeys must be aged a minimum of three years in barrels. They can be new or previously used and often once housed sherry, bourbon, or rum. The majority are blended whiskeys that include grain whiskey after barreling. Single malt whiskeys are found in the premium range. Irish whiskeys are typically bottled at 40 percent alcohol by volume (ABV, 80 proof) or slightly higher; some reach 120 proof. Many of today's Irish whiskeys defy these production norms, introducing peat, various grains, and experimenting with different types of wood casks. Irish whiskey has a distinct flavor profile that can generally be described as light and fruity with evident cereal grain notes. The aging also imparts that signature whiskey oakiness and caramel. https://www.thespruceeats.com/irish-whiskey-basics-760222

Crème de Cacao

A sweet chocolate liqueur. White crème de cacao is sweet, with a strong milk chocolate flavor and vanilla notes. The dark variety is sweet with a richer, dark chocolate flavor. It can also be drunk straight as a digestif after a meal. https://www.acouplecooks.com/creme-de-cacao/

Julep

A sweet flavored drink made from a sugar syrup, sometimes containing alcohol or medication. In 15th century Europe, the drinks were simply a blend of sugar and water, used as a vehicle for medicine. By the late 17th century, the term split: In Europe it referred to a sweet drink (which could be medicinal) while in the U.S. it referred to a cold cocktail. The term does not indicate use of a specific alcohol, though mint juleps traditionally use bourbon. The original term ("gul-ab")'s translation meant "rosewater." https://www.bonappetit.com/test-kitchen/ingredients/article/the-etymology-of-the-word-julep

Liqueur / Cordial

A sweetened distilled spirit. Flavored with a variety of fruits, nuts, herbs, and spices, as well as things like chocolate and coffee, liqueurs contribute more flavor than alcohol to cocktails and mixed drinks. As drink ingredients, liqueurs are just as important as the base liquors in the bar. Cordial and liqueur are often used interchangeably to described these sweet distilled spirits. However, cordial has a few other meanings in the drink world as well: Cordial is often used for the sweetest distilled spirits that are very dessert-like. You might see "cordial" on labels for chocolate or cream spirits, for instance. Cordial can also describe a nonalcoholic, syrupy drink such as a lime cordial or elderflower cordial. It's used more often in the United Kingdom. Historically, cordial described a sweet medicinal tonic that was rather pleasant to take. Liqueurs begin with a base liquor. It can be anything from neutral grain alcohol to brandy, whiskey, or rum. Sugar is often added along with a mix of herbs, fruits, spices, and other ingredients to obtain the desired flavor. Several liqueurs use artificial flavors and colors. The exact process of adding flavor depends on the style of liqueur and each producer's specific method. In general, all of the ingredients are blended according to their specific recipe. The amount of sugar added varies as well, and some are cloying while others are off-dry. "Crème" liqueurs have a lot of sugar but are not creamy. Due to the sugar and other flavoring ingredients, many liqueurs are low-proof spirits. Due to their sweet nature, many liqueurs can be considered digestif and are great when served straight with dessert. If you like, chill the bottle or serve it on the rocks. https://www.thespruceeats.com/understanding-liqueurs-and-cordials-759932

Old Tom Gin

A sweeter version of London dry gin. Simple syrup distinguishes this older style from its contemporaries and many include notes of citrus. Old Tom was the original gin used for the popular Tom Collins and the gin of choice for much of the 19th century. While Old Tom gin must include juniper, like any other gin, clear-cut guidelines similar to those for bourbon or tequila are absent. Old Tom gin can be aged, have added sugar, and use a neutral base spirit, but none of these are requirements. What is understood is that the distilled endgame falls somewhere between malt-heavy genever and biting London dry gin. https://www.liquor.com/articles/what-is-old-tom-gin/ https://www.thespruceeats.com/introduction-to-gin-760701

Highball Glass

A tall and narrow glass. Many industry professionals prefer it to the Collins glass; its smaller size often makes for less dilution and a more balanced drink. Highball glasses are shorter and wider than Collins glasses. Holds about 10.5 oz. https://www.dimensions.com/element/highball-glass

Spritzer

A tall, chilled drink, usually made with white wine and seltzer at a 50/50 ratio. Fermented simple syrup can be used instead of white wine to keep it sweet but flavor neutral.

Pilsner Glass

A tall, narrow glass with a flute shape that allows for a greater release of aromatics, making it perfect for lighter beers such as pilsners and some lagers. It has a wider rim than most glassware, allowing for a good head. Holds between 10 and 14 oz. Beers in this category include low to medium alcohol-level pilsners, ales, and lagers that are light, low on hop flavor, and refreshing. Heads on these beers are deep, but also airy and foamy. Carbonation and sparkling colors should be shown off in a long, slender pilsner glass that highlights the bubbles rising from the bottom to the top. Pilsner glasses typically taper gradually as they reaches the top, lending itself to smooth, easy drinkability.

Decanting

A technique that removes sediment from wine before drinking. After allowing the sediment to settle by standing the bottle upright for the day, the wine is poured slowly and carefully into another container, leaving the sediment in the original bottle.

French / Parisian Shaker

A two-piece shaker that uses a cobbler-style top but doesn't have a cap and built-in strainer. These are generally more expensive and rare than the other two styles of shaker.

Boston Shaker

A two-pieces shaker consisting of a large shaking tin and a smaller tin or pint glass and requiring a separate strainer.

Orange Bitters

A type of cocktail bitters made with orange peel, first introduced in the 1860s and 1870s. Orange bitters have a distinct citrusy flavor from orange peel, with hints of cardamom, caraway, coriander, anise, and cinnamon. https://www.acouplecooks.com/what-are-bitters/

Schnaps / Schnapps

A type of distilled spirit, though the name refers to two totally different styles of liquor. Originating in Germany, real schnaps (spelled with just one "p") are made by fermenting fruit juices and the base liquor. These are fruit brandies, or eau de vie, and a strong, often clear, distilled spirit, much like a lightly-flavored vodka. Schnapps in North America, on the other hand, describes a category of sweetened liqueurs ranging in flavor from fruits like apples to butterscotch, peppermint, and root beer. Both styles come in various flavors, and European schnapps are often drunk straight, while North American schnapps are best reserved for mixed drinks. In Europe, schnaps can describe any strong distilled spirit, particularly those of at least 32 percent alcohol by volume (ABV, 64 proof). However, the schnaps label is most often used for unaged fruit brandies (or obstler) fermented and distilled from fresh fruit juices. While a few craft distillers in the U.S. make true schnaps, most North American-style schnapps tend to be much sweeter. Popularly made in both the U.S. and Canada, this type of schnapps is often made by mixing neutral grain spirit with fruit syrup, spices, or other flavors. While rye and wheat are most common, the grain could also be barley, buckwheat, or oats. Schnapps comes in a wide variety of flavors. European schnaps tastes like other fruit brandies, offering an authentic fruit taste against a rather strong alcohol background. It tends to be somewhat dry and has a clean finish. While sweeter than European schnaps, North American schnapps is often drier than other sweet liqueurs. For example, peppermint schnapps is not as sweet as crème de menthe. And yet, apple schnapps is known to be rather sweet with a tart fruit flavor that will make your mouth pucker. https://www.thespruceeats.com/what-is-schnapps-759917

Fuggles Hops

A type of hops produced in England whose main application is aroma. Fuggle is a workhorse hop in terms of style, favored in darker beers like porter, stout, and mild. It adds a classic English signature used alone or as part of a blend for late and dry-hopping English bitter, pale ale, and ESB. Earthy-sweet and round with warm wood and mild tree fruit aromatics, Fuggle is a pleasingly mild hop. Late additions and dry hop can break towards grassy. https://bsgcraftbrewing.com/fuggle/#:~:text=Fuggle%20is%20a%20workhorse%20hop,%2C%20pale%20ale%2C%20and%20ESB.

Black Sambuca

A type of sambuca which consists of witch elder bush and licorice. Usually, it will also contain anise, but the anise's presence is far less prolific in black sambuca. Black sambuca is also served neat and often in a snifter glass rather than a shot glass, and is usually ink-colored.

Column Still

A type of still often much taller than pot stills and containing multiple chambers stacked on top of each other, sometimes reaching several stories high. Column stills can be made of copper or stainless steel, and occasionally a mix of the two. Stainless steel columns usually contain copper elements inside the still, as the metal is essential in removing sulfur, which adds sour flavors to the distillate. Column distillation works like a series of pot distills taking place on top of one another. In this process, the heat source (steam) exists inside the still, running from the base through its many chambers, and up to the top of the still. Wash enters near the top of the column and sinks down through the chambers in liquid state. As the ethanol heats and evaporates, it rises back through the chambers, condensing and re-evaporating at each stage. In each of the chambers, ethanol loses impurities like water and congeners before it finally reaches the top of the still in a very pure form. From here, the ethanol vapor exits, passing through a cooling condenser and into a collection vessel. https://vinepair.com/articles/pot-column-distilling-vodka/

Canadian Whisky

A type of whiskey that is light-bodied, versatile, and very mixable. Canadian whisky can only be produced in Canada. It is made primarily of corn or wheat and supplemented with rye, barley, or barley malt. It is aged in used oak barrels for a minimum of three years, although most are aged for four to six years. Almost all Canadian Whiskey is a blend of various grain whiskeys of different ages. It is a complicated process that requires a master blender to create the smooth Canadian whiskeys tasted in the bottle. When a cocktail calls for "whiskey" without suggesting a specific style, a good Canadian whisky will work well — it's extremely versatile and works with most types of whiskey cocktail. Most of the time, Canadian whisky also skips the "e" in whiskey, following in the Scotch tradition. https://www.thespruceeats.com/basic-styles-of-whiskey-759256

Pinot Noir

A type of wine grape and a style of red wine that is typically light to medium-bodied, fruit-forward, and relatively low alcohol compared to other red wines. Originally from Burgundy, the pinot noir grape is notoriously hard to grow. Pinot noir is a light to medium body, medium-dry red wine that is typically fruit-forward. When tasting, you're greeted with an earthy, herbal, and spicy nose. Flavors of dark cherries, red currants, and berries are common, along with notes of mushroom and soil. You might taste hints of vanilla, spice, chocolate, tobacco, and oak. Pinot noir's medium acidity and low to medium tannins make this an especially balanced red wine. https://www.thespruceeats.com/pinot-noir-wines-3511077

Mexican Stinger

A variant of the Stinger in which the brandy (cognac) is substituted for tequila.

Bar Simple Syrup

A variation of simple syrup made without boiling the mixture. To prepare it, simply shake a bottle containing equal parts of sugar and water until the sugar has fully dissolved. Although this preparation method is easy, it does not make as thick or flavorful of a syrup.

Fino

A very dry, light-bodied sherry with a straw-like color. The characteristic aroma associated with Fino is almond, and the wine has a crisp, saline quality. It is meant to be consumed right away and is about 15-16 percent alcohol.

Decanter

A vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters, which have a varied shape and design, have been traditionally made from glass or crystal. Their volume is usually equivalent to one standard bottle of wine (0.75 liter).

Champagne

A well-loved variety of sparkling white wine produced according to specific rules in the Champagne region of ​France from a few specific varieties of grapes: pinot noir, chardonnay, and pinot meunier. With effervescent flavors of citrus, almond, and apple, champagne comes in varying levels of sweetness and has a moderate amount of alcohol. Champagne often exhibits aromas like toast, raw almonds, and lemon peel. Bright citrus and apple flavors marry with toasty and nutty flavors for a refreshing experience. A hint of cream in the flavor and the texture is sometimes found on the palate. Champagne is high in acidity, balanced by its light body and delicate bubbles. Most are white wines and therefore low in tannins. Depending on how much sugar (dosage) is added for the secondary fermentation, champagne will have varying levels of sweetness. The sugar and sweetness level is indicated by the terminology on the label. Champagne can also be classified based on the grapes used. https://www.thespruceeats.com/what-is-champagne-1328734

Scotch Whisky

A whisky only made in Scotland and notable for its distinct smoky flavor from the malt drying process, which is partly done over a peat-fueled fire that allows the smoke to come in direct contact with the malt. By tradition and standard, Scotch whisky uses the spelling for whiskey without the "e". Although the smoky aspect defines scotch, each region of Scotland produces different and distinct flavor characteristics. This is particularly evident in single malts. Scotches feature either "single malt" or "blended" on the label along with an age statement. In the case of blended, the age is that of the youngest whiskey in the blend. Single malt scotch is produced by a single distillery. Single malts tend to have more flavor than blended scotch and are used to create those blends. After distilling the malted barley twice in pot stills, a 140 proof spirit called "plain British spirit" is pumped into oak casks and is aged for at least three years. A number of single malts can be aged for 20 or 30 years. It's customary to enjoy single malts neat or on the rocks, though some cocktails do call for a single malt scotch. The majority of scotch sold is blended and it is preferred for scotch cocktails. They tend to be more mixable with a variety of ingredients and are often sold at a more reasonable price than the single malts. The harder flavors of single malts are softened by blending them with grain whiskeys in a cask for several months after each has been aged separately. Scotch blends are an art and each scotch house has its own secret recipe and master blender. While the exact blends are often unknown and very unique, it is not uncommon for 20 to 25 whiskeys to be used in a blend with around 20 to 50 percent of those comprised of single malt whiskeys. The higher-end blended Scotches will include more single malts, which leads to a deeper flavor. https://www.thespruceeats.com/basic-styles-of-whiskey-759256

Muscadelle

A white grape variety famous both as the third component of white Bordeaux wines and as one of the constituent varieties used in the luscious sweet wines of northeastern Victoria in Australia. It is more commonly found as a sweet wine, and its grapey, floral characteristics have led it to be named after the Muscat grape family, to which it is unrelated. While Muscadelle only usually makes up a small amount of the white Bordeaux Blend, it offers some aromatic vibrancy. Although Muscadelle has decreased in popularity in French vineyards, it found a foothold in Victoria, Australia, where it goes by the name of Topaque (due to a historical misunderstanding of the variety of grape) and is used to create rich, luscious fortified wines with a deep golden hue. Grapes are left on the vine until they are semi-dried, and then are partially fermented and fortified with neutral grape spirit. They are then aged, usually in barrel, where they start to develop rich flavors of caramel and butterscotch. The wines are lavishly sweet with a silken texture and have the ability to age well for many years. https://www.wine-searcher.com/grape-300-muscadelle

Chardonnay

A white grape variety that is notable for its ability to both express the land in which it's grown and showcase the style of the winemaker. Because of that, it can be a bit of a chameleon, covering the full spectrum from crisp and refreshing to velvety and generous. It's also one of the main grape varieties responsible for Champagne. In France's middle Burgundy region, winemakers grow Chardonnay grapes that are crafted into wines that often have the ability to age and evolve for decades. Further north in Burgundy, the Chardonnay wines of Chablis are produced in the opposite style, with a focus on chalky minerality and mouthwatering acidity. In the south of Burgundy, the Chardonnays often represent excellent value that's hard to find in other parts of Burgundy. In Napa Valley and Sonoma's Russian River Valley, Chardonnay tends to be produced in a richer style, often with oak and a certain amount of butteriness (the result of a process called malolactic fermentation) that lend it depth and creaminess. In Champagne, Chardonnay is one of the three main grape varieties permitted, along with Pinot Noir and Pinot Meunier. Blanc de Blancs Champagne, for instance, is pure Chardonnay. When grown in cooler areas or harvested on the early side, its acidity makes it particularly vibrant. If it's planted in a warmer climate, or allowed to ripen for a longer period of time, Chardonnay often takes on a delicious sense of decadence. Chardonnay naturally has fruit notes that are often described as reminiscent of melons and autumn orchard fruit like apples and pears. When grown in more calcium-rich soils, it often has a certain subtle brininess to it, as well as hints of chalk. Warmer-climate Chardonnays often showcase more tropical fruit, and tasting notes of pineapple, papaya, mango, and guava are common. Oak-influenced Chardonnays typically have flavors and aromas of cinnamon, clove, and vanilla, and if it's gone through malolactic fermentation, hints of butter are likely to be found. Oaked Chardonnays are rich, full-bodied and often have additional oak-aged flavors of vanilla, baking spices, or butter. Flavors range from tropical (pineapple or mango) in warm climate regions to leaner green apple and citrus in cooler climates. Unoaked Chardonnay taste similar to zippy styles of Pinot Grigio or Sauvignon Blanc, but without "green" flavors. Depending on how ripe the grapes get, the flavor ranges from citrus and green apple to overripe peach and canned pineapple. By law, if a label says "Chablis," it must be Chardonnay. https://winefolly.com/grapes/chardonnay/ https://www.foodandwine.com/wine/chardonnay-wine-guide

Tempranillo

A wine grape that is used to make medium to full-bodied red wine, principally in Spain. The deeply colored grapes produce wines that are fruit-forward with hints of citrus and savory notes. Typically oak-aged, the wine is often labeled as "Rioja" in Spain (after the region) and is known as "Tinta Roriz" in Portugal. Tempranillo is somewhat high in alcohol, with levels in line with other red wines. The tempranillo grape can result in red wine with a range of characteristics depending on how it is handled by winemakers. Ranging from medium to full-bodied with medium tannins and medium-low acidity, the dry red wine often carries a heady mix of red and black fruit on the nose and palate like sweet cherry and plum. Savory herbal and earthy notes like tobacco and dill mix with citrus peel for a balanced flavor profile. Oak aging adds touches of vanilla and cocoa. Aging can also greatly affect the flavor of tempranillo, adding depth and dimension to quality bottles. https://www.thespruceeats.com/what-is-tempranillo-3511203

Albariño

A white wine grape primarily grown in Spain (and Portugal). The resulting light-bodied white wines are dry, relatively low alcohol, and refreshingly acidic, making them especially food-friendly and perfect for drinking on a hot day. Flavors and aromas of sweet melon, citrus, and honeysuckle are common. Albariño is a dry white wine with aromas of citrus and peach. On the palate, the wine can exhibit characteristics of grapefruit, lemon peel, apricot, and sweet melon. Because the grapes tend to grow in coastal regions, they can also have a touch of salinity. Some wines may exhibit a slightly bitter finish, similar to citrus pith. Overall, albariño is light-bodied and low in tannins but high in acid. The high acidity makes this wine refreshingly mouth-watering and best served well-chilled. Albariño should be drunk while young (preferably within 16 months) since the wine can develop undesirable flavors if left in the bottle for too long. The hardy vines are traditionally grown on overhead pergolas, protecting the thin-skinned, small grapes from mildew and rot. The grapevines prefer well-draining sandy or granite soils on land that experiences cool, coastal climates with sunny days. https://www.thespruceeats.com/albarino-white-wine-3511154

Pinot Blanc

A white wine grape used to make a dry French wine by the same name, pinot bianco in Italy, and Weissburgunder (VICE-bur-gund-er) in Germany and Austria. The grape is a white mutation of pinot gris (itself a mutation of pinot noir) and originates in Burgundy, France. Pinot blanc grapes can be used to make still, sparkling, and sweet dessert wines, and is often compared to chardonnay owing to its high acidity. Depending on the treatment of the grapes, pinot blanc can be light and refreshing, or oaked and full-bodied. Pinot blanc wine exhibits a strong fragrance with notes of apple and almond, and is medium to high in alcohol content. Pinot blanc is very similar to chardonnay in that it is dry, has a medium to full body, and bright flavor. It is characteristically high in acidity, which can lend it a sour to tart profile depending on how the wine is made. Especially when oak-aged, the wine can take on a creamy, textured mouthfeel. Pinot blanc often exhibits notes of citrus, pear, apple, and occasional smoke or mineral undertones. The nose is almond, light spice, and sometimes fruitiness. Unoaked pinot blanc is low in tannins. https://www.thespruceeats.com/what-is-pinot-blanc-wine-3511194

Viognier

A white wine produced from the grape variety of the same name. In the Northern Rhône, the grape won't typically appear on the label -- instead, the name of one of two appellations will be emblazoned: Condrieu, or Château-Grillet, the latter of which is comprised of a single producer of the same name. Viognier is a deliciously aromatic grape variety that has the unique ability to smell like it should be sweet while still possessing the ability to be vinified into a delicious dry wine. As a result, it appeals to a wide range of wine drinkers, and often suits those who prefer more generous wines as well as those who shy away from overly creamy and thickly-textured whites. Because Viognier can be produced in styles that range from lively to more creamy, producers can really craft it in a way that best expresses both the land in which it's grown, as well as their particular vision. It also takes well to oak, meaning that more viscous, creamy Viogniers often appeal to fans of rich Chardonnay, yet with a totally different aroma and flavor profile. Viognier tends to show generous stone fruit; apricot, peach, white peach, and nectarine are common descriptors, though orange and citrus oil can also be discerned. There is also often a honeyed character to white wines made from Viognier, and this aspect is magnified in sweeter bottlings; late-harvest Viognier, for example, is often ambrosially rich. As Viognier ages — though its lower acidity means that finding older ones are relatively rare, as acid is one of the aspects of white wine that allows it to age — nutty notes like almonds may emerge. It sings on a palate-coating and savory note. Blended into red wines, Viognier may lend lift to more savory Syrah. Serving temperature is key when it comes to Viognier. Cooler bottles will be more lively and brightly fruity in character, whereas less-chilled ones will allow the flowers and honey to shine more brightly. https://www.foodandwine.com/wine/viognier-wine-guide

Semillon

A white wine produced from the grape variety of the same name. It's most frequently associated with the whites wines of Bordeaux, where it is generally blended with Sauvignon Blanc and Muscadelle. Semillon is far less famous than many of its white-grape counterparts (Chardonnay, Sauvignon Blanc, Riesling, etc.). However, its round, occasionally waxy texture lends a silky mouthfeel without the necessity of oak (though it takes well to wood aging) and it shines in both its youth and as it matures. Semillon typically shows notes of stone fruit like apricots, orchard fruit along the lines of pears and apples, and occasional hints of herbs or white licorice. When botrytized (that is, affected by the botrytis cinerea fungus that dehydrates the individual grapes, changes their flavors and aromas, and is the key to many of the greatest sweet wines of the world), aromas and flavors of honey, ripe tropical fruit, and occasionally honeysuckle emerge. Its often waxy texture rewards drinking at a slightly less-cold temperature than lighter-textured white wines such as Sauvignon Blanc and Pinot Grigio, and even when blended with Sauvignon Blanc, the subtle sense of richness it adds makes the wine shine even more brightly after it's been in the glass for a few minutes. Semillon is best enjoyed from a standard white wine or universal glass. https://www.foodandwine.com/wine/white-wine/semillon-wine-guide

Pinot Grigio

A white wine that is often light, crisp, and dry with plenty of zippy, mouth-watering acidity. It goes by several different names depending on the country—pinot grigio in Italy, pinot gris in France, grauer burgunder in Germany, and grauburgunder in Austria. Like other white wines, it is relatively low in alcohol. Pinot grigio is a dry, light-bodied wine with aromas of lemon-lime, pear, and stone fruit like peach and apricot. You may also notice scents of almond, baking spices, or honeysuckle. Flavors can range from melon to green apple, and some even offer a subtle tropical or citrus fruit. Often, there is honey, raw almond, or mineral aspects as well. Medium to high acidity keeps the refreshing wine from being too sweet. Pinot grigio often has a very smooth and almost silk-like texture that leaves an impression on the palate. Pinot grigio is low in tannins and tends toward a leaner body style in Italy. However, the same grape in France (especially Alsace), Germany, Oregon, and other New World areas often lean a bit fuller-bodied and richer than their Italian cousins. https://www.thespruceeats.com/quick-guide-to-italys-pinot-grigio-3511262

Roussanne

A white-wine grape named after its skin color (when ripe), a reddish-gold pigment that equates to the French word roux (meaning "russet"). With its traditional blending partner, Marsanne, Roussanne is a key ingredient in a number of French white wine blends. Roussanne is a much more forgiving variety in the winery, where it can be blended and manipulated into complex and prestigious wines. Roussanne is very similar to Viognier as both have a rich, often oily, texture and can display spiced, apricot flavors. Roussanne on its own is characterized by herbal, tea-like aromas. On the palate, it typically shows pears and honey with notable intensity. When blended with Marsanne, it provides aromatic intensity to complement its richer counterpart's structure and body. https://www.wine-searcher.com/grape-424-roussanne

Field Blend

A wine blend made with different varieties that are both harvested and vinified together.

Riesling

A wine grape with German origins that can be used to make white wine in a range of styles. From dry to sweet and light to medium-bodied, Riesling often exhibits flavors of juicy citrus, fresh pineapple, and stone fruit like apricot. The white wine pairs well with a range of foods, offering a nice counterpoint to spicy food. Riesling has a low to average amount of alcohol, depending on the style. Riesling wines can be highly aromatic with apple, peach, and pear at the forefront mixed with delicate floral undertones and often honey and spice on the nose. A hint of petroleum can sometimes be detected, produced by a natural chemical compound called TDN. On the palate, Riesling echoes the apple, pear, and peach along with citrus like lemon peel and lime and tropical fruit like ripe pineapple. Rieslings tend to pick up a noticeable minerality from their native soils, explaining why hints of slate or limestone can be exhibited. Depending on the style of Riesling, the white wine is high in acidity and low in tannins. Riesling can be made in varying degrees of sweetness, with dry options often available from the Alsace, Austria, Australia, New York, Germany. Sweet Riesling is often made in California and in Germany. https://www.thespruceeats.com/understanding-riesling-wines-3511263

Single-Varietal Wine

A wine made (primarily) with one type of grape. Each country has different rules for how much of the variety should be included to be labeled as a varietal wine.

Wine Blend

A wine made with a blend of several grape varieties. Most wine blends are mixed after the fermentation (and aging) is complete, though field blends also exist.

Cru

A wine term used to indicate a high-quality vineyard or group of vineyards. By implication, a wine that displays (or is allowed to display) the name of its cru on its wine label is supposed to exhibit the typical characteristics of this cru.

Syrah/Shiraz

A wine that's produced from the grape of the same name. The usual (French) term is Syrah, but the Australian term (on equal footing with Syrah) is Shiraz. It's most frequently crafted as a red wine, which makes sense given the thicker skins, tannins, and phenolic compounds that can be extracted from them during maceration and fermentation. However, Syrah is also an important player in the world of rosé. Syrah has the ability to find its footing on the more savory end of the spectrum, sometimes featuring telltale bacon and peppercorn notes (as well as occasional hints of flowers like violets), as well as in more fruit-forward styles. Syrah bridges the stylistic spectrum, able to function as both a fruit-forward and generous red wine and savory, spicy, and meaty one. It also is one of those grape varieties that is highly sensitive to temperature, yet also quite adaptable. Whether it's grown in a more moderate climate or a warmer one (which it usually prefers), Syrah has a wonderful ability to express the land in which its roots are sunk and the character of the vintage. Its tannic structure is notably pronounced, it has the ability to achieve generous levels of alcohol, and its balance between fruit and spice allows it to work with heavier and bolder foods. Syrah tends to showcase fruit on the darker end of the spectrum, with bramble berries, mixed mountain berries, and plums as common tasting notes. In cooler locations and vintages, red fruit can also be found. Savory notes of cracked peppercorns, leather, and bacon are also common, as are hints of flowers like violets. Given its thicker skin, Syrah's tannins often allow it to age with notable longevity, depending on where it's grown and the style in which it's vinified. And while it's not uncommon to find bottles of Syrah or Shiraz with alcohol levels pushing 15% or higher, there are also excellent options with more moderate levels of alcohol. The best find a balance between spice and savory notes and generous ripe fruit. It may seem counterintuitive, especially given the tannic structure of Syrah, but serving it at slightly less than room temperature is ideal, as warm Syrah can often come off as boozy and unbalanced. Decanting or vigorous swirling in a Syrah or Cabernet Sauvignon glass can also help with mitigating high tannic levels. https://www.foodandwine.com/wine/red-wine/syrah-wine-guide

Sazerac

Absinthe, to rinse 1 sugar cube 1/2 teaspoon cold water 3 dashes Peychaud's bitters 2 dashes Angostura bitters 1 1/4 ounces rye whiskey 1 1/4 ounces cognac Garnish: lemon peel Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube, water and the Peychaud's and Angostura bitters. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled. Strain into the prepared glass. Twist the lemon peel over the drink's surface to express the peel's oils, then garnish with the peel.

Waldorf

Absinthe, to rinse 2 ounces rye whiskey 3/4 ounce sweet vermouth 3 dashes Angostura bitters Garnish: lemon twist (optional) Rinse the inside of a chilled coupe with absinthe and set aside. Add the whiskey, vermouth and bitters to a mixing glass with ice and stir until well-chilled. Strain into the coupe. Garnish with a lemon twist, if desired.

Craft Brewery

According to the Brewers Association, a brewery that produces no more than six million barrels of beer per year, employs a brewer certified by the Alcohol and Tobacco Tax & Trade Bureau and has less than 25% of its business owned or controlled by an alcohol producer that doesn't meet those other criteria. Beer must also be its primary business. There is, however, no legal definition of what is and isn't a craft brewery, so breweries that don't fit the above definition may still call themselves craft breweries. Most craft breweries have a focus on innovation, hyperlocality, and personability as well as a quality-over-quantity mindset. https://www.winemag.com/2021/08/26/craft-beer-definition/

Comparison of Simple Syrup and Agave Syrup

Agave nectar is much sweeter than simple syrup (which isn't even as sweet as sugar), so measurements of the syrup will have to be adjusted accordingly. Agave nectar is also more velvety, according to some sources.

Comparison of Ale and Lager

Ales tend to be more flavorful, noted by fruit flavors (via top-fermenting yeast) while, in comparison, lagers tend to be crisper (via bottom-fermenting yeast). These top-fermenting yeasts used to produce ales also prefer warmer temperatures. The range will vary, generally between 60 to 72 F. Lager yeasts react best at temperatures 20 degrees colder than that. Lagers can also age longer than ales, tend to have more carbonation than ales, and are less bitter.

Comparison of Pilsner Beer and Lager

All pilsners are lagers, but pilsner is just one style of beer within the lager family, which includes dark and amber beers as well. Pilsner happens to be the most recognizable and has the signature look and taste of what many beer drinkers expect from a lager.

Digestif

An alcoholic beverage served after a meal with the intention of aiding digestion. There are many styles of digestifs. A digestif is both what you drink and when you drink it. Traditionally, a digestif is considered any alcoholic beverage that you would enjoy after a large dinner, and a variety of beverages fall into this category. They are often characterized by a high alcohol content with a deep, sometimes rich, flavor profile. For liqueurs, digestifs often encompass stomach-settling herbs and spices and have a bitter-sweet taste. Digestifs are not necessarily dessert drinks. You can enjoy them during, after, or instead of dessert, but a digestif tends to be far less sweet and higher in alcohol than the typical dessert cocktail. It's also rare to find a digestif with cream, chocolate, or any other decadent ingredients. https://www.thespruceeats.com/what-is-a-digestif-4160394

Comparison of Cherry Heering and Kirsch

Both Cherry Heering and kirsch are cherry brandies, though the difference is significant. Cherry Heering is decidedly sweeter, has a deep red color, and a very distinct cherry taste with hints of almond. On the other hand, kirsch is clear, dry, and has a bitterness contributed by the cherry pits.

Sur-Lie Aging

Allowing a wine to rest on the dead yeast cells after fermentation has completed. During sur lie ageing, the lees decompose, releasing sugars and proteins into the wine, which is how the signature aromas and flavors associated with sur lie-aged wines come to life. Additionally, the proteins released combine with tannins, which can help soften the mouthfeel of a given wine. Lees ageing can enhance wines in a variety of ways by adding weight, flavor, and/or complexity to the final wine. Flavors and aromas commonly associated with sur lie-aged wines include bread, grains, nuts, and yeast. They often show a good amount of texture on the palate, though aren't necessarily overly weighty or clunky. In general, sur-lie ageing is more commonly associated with white and sparkling wines than red wines, though sur-lie-aged reds do exist. Winemakers who choose to implement sur lie ageing must work very carefully, as leaving untouched lees on the bottom of a vessel for too long can create undesirable aromas (sulfur) in the wine. To avoid this, many producers implement bâtonnage, otherwise known as lees-stirring. Bâtonnage eschews the formation of hydrogen sulphide and also ensures that the wine has homogenous contact with the lees. Lees also absorb oxygen, which can help the wine resist oxidation. https://www.decanter.com/learn/what-is-sur-lie-ageing-and-what-does-it-do-to-wine-ask-decanter-465202/#:~:text=What%20does%20sur%20lie%20ageing,the%20process%20is%20done%20carefully.

Moonshine

Also called "white dog" or, in Ireland, potcheen. Moonshine purists define the spirit as a homemade, unaged whiskey, marked by its clear color, corn base and high alcohol content—sometimes peaking as high as 190 proof. Traditionally, it was produced in a homemade still and bottled in a mason jar. Historically, it referred to unaged whiskey; essentially, raw whiskey straight out of the still (possibly diluted) without the mellowness, color, or extra flavors imparted by wood barrels. It was once relegated to backwoods stills and illegally-made homemade liquor, but there is a growing legal market for it today. Moonshine was usually made of barley or corn mash, though it's also made with sugar and rye. https://www.thespruceeats.com/history-of-whisky-1807685 https://www.tastingtable.com/694451/what-is-moonshine-cocktails/

American Pilsner

Also called American pale lager, an adaptation of the pilsner recipes to use ingredients native to America, including corn and North American hops. Today, American pilsner can be found on the labels of two distinct versions. Craft breweries have revived the classic American pilsner, which fell out of favor after Prohibition. It's very similar to those of Germany: refreshing, crisp, and a nice malt hoppiness. In contrast, pilsner is popular among mass-brewed light beers. These have a softer flavor (often described as "watered down") and may include rice. The light pilsners have more hoppy character than the average light lager.

Green Chartreuse

Also known as Chartreuse Verte, the original formula and the most commonly used. It is bottled at 55% alcohol by volume (ABV, 110 proof). The higher alcohol content intensifies the floral and herbal flavor, which has hints of cinnamon, citrus, clove, rosemary, and thyme.

Dosage

Also known as liqueur d'expedition. In bottle-fermented sparkling wines, a small amount of wine (usually mixed with sugar) that is added back to the bottle once the yeast sediment that collects in the neck of the bottle is disgorged.

Coupe Glass

Also known as the Champagne Coupe or the Champagne saucer, a stemmed glass featuring a broad, shallow bowl. This glass was originally developed for champagne, but changing tastes have replaced it with the fluted glass as the go-to glass for champagne drinkers. A shift from sweeter champagnes to dryer versions and the changing tastes of the public meant the shape of the coupe both allowed the increased carbonation to disperse too quickly and didn't adequately concentrate the aroma of the wine, so coupe glasses fell out of favor in the 1960s. Holds about 6 oz.

Supercall

Also known as top shelf or super premium. The high octane, often higher proof alcohols, or super-aged or flavored versions.

Scrumpy

An English-style cider whose definition is somewhat blurred. In general, the name bespeaks a "rough" reputation. Scrumpy is higher in alcohol content and tannins. It is usually still rather than sparkling and cloudy rather than clear, and it is usually made in small batches using traditional methods.

Sambuca

An Italian alcoholic beverage with a distinct licorice flavor, typically made from star anise and other flavorings and often used in making cocktails or enjoyed as a digestif or ammazzacaffé. The primary flavoring in sambuca is the essential oils of star anise, which give the drink its distinct licorice flavor. Sugar is typically added to sweeten the drink slightly, and other flavorings such as elderberry can also be added. Though usually clear, also referred to as white, it can also be a dark blue in color, which is often called blue or black, and even red- and green-tinted varieties can also be found. Sometimes, when served neat in a shot glass (or, with black sambuca, a snifter), it can also be briefly lit on fire before drinking. In the case of Sambuca Flies, this toasts and slightly caramelizes the coffee beans, but in versions where the coffee beans are absent the ritual is mostly for visual effect. In some cases it may also strengthen the flavor or burn off some of the alcohol. Sambuca is produced using a pure and neutral base alcohol distillate derived from either grain or molasses. In some cases, the alcohol base is distilled locally but it may also be imported. Typically, sambuca's ingredients consist of the alcohol, star anise, and sugar. Occasionally, green anise is used instead. Additionally, sambuca may also include other botanicals including elderflower, fennel, and licorice. Firstly, demineralized water is heated to around 70°C (150°F) and is combined with the sugar to produce a syrup. Sambuca contains a significant amount of sugar, which equates to an average of 350 grams per liter or 47 ounces per US gallon. Afterward, the star anise is blanched and then crushed before its essential oils are extracted through steam distillation. However, most sambuca producers will often import the star anise as an essential and will rarely undertake the process themselves. Finally, the ingredients are combined and left to rest for just under a week in large steel tanks. Once the mixture has settled, it is always filtered at room temperature as chill-filtering would cause a louche effect and remove the essential oils. Sambuca has a legal minimum ABV of 38%. While on some occasions, brands will abide by this to the letter, the majority of producers will retail sambuca of at least 40% and sometimes slightly more at around 42% ABV. https://bespokeunit.com/spirits/sambuca/

Aperol

An Italian orange liqueur aperitif with a bright orange flavor and color. It is not sweet, but bitter. Aperol is infused with bitter and sweet oranges along with a proprietary recipe of herbs and roots. It mixes very well in simple, high-end cocktails and is bottled at 22 proof.

Beer

An alcoholic beverage usually made from malted cereal grain, flavored with hops, and brewed by slow fermentation. In the vast majority of the world's beers, the grain base is barley. The brewing process commonly begins with malted barley, or "malt." The brewer mills the malt, cracking the grains between rollers to expose more surface area. Then the malt is heated with water in a mash tun. At the end of mashing, the starches in the malt have been broken down into simple sugars, resulting in wort. The brewer rinses the malt ("sparging") in a lauter tun (or mash tun, if the brewery is smaller) and strains it to get the last of the sugars into solution. The used malt is now spent grain. The wort is piped into the next large tank in the brewery, the brew kettle. Here, hops are added and boiled with the liquid, providing bitterness and aroma. After boiling, the wort is rapidly cooled until it is at the right temperature to add yeast. The yeast is pitched in to the sweet wort, where it consumes the sugar, releasing alcohol and carbon dioxide in the process. After a while, the food runs low, and the increasingly alcoholic atmosphere becomes unfriendly: the yeast slow down, or even die. Fermentation is complete. The young beer is transferred to conditioning tanks to age, a process that can go from a few days to several weeks (or, occasionally, years) depending on the style. https://allaboutbeer.net/learn/beer/

Liquor

An alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. The primary ingredient defines the type of liquor that is produced. Another term for liquor is "distilled spirit." Once fermented, the liquid is distilled through either a column still or a pot still. Alcohol has a lower boiling point than water, so the still's heat forces the alcohol in the fermented liquid to evaporate. The water is left behind, and the alcohol vapor is forced into the next stage of the still. Depending on the setup, this may be a series of coils or another pot. When the vapor is cooled, it condenses and creates a concentrated alcohol liquid. Called the "distillate," alcohol straight from the still is so strong that it is undrinkable. After distillation, the distillate may be filtered, aged, or flavored (or a combination of any or all three). It is also diluted with water to the bottling strength—the alcohol by volume (ABV), or proof, on the label. The exact process depends on the type of liquor being made and each distiller's preferred method for any of the distillation steps. https://www.thespruceeats.com/what-is-the-definition-of-liquor-759920

Wine

An alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir, and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. Technically, any fruit is capable of being used for wine, but if it just says "wine" on the label, then it's made with grapes. https://winefolly.com/deep-dive/what-is-wine/

Grappa

An alcoholic grape pomace (or "vinaccia") drink specific to Northern Italy made from discarded grape stems, seeds, and skins. In the European Union, grappa must specifically use grapes and come from Italy, San Marino, or the Italian areas of Switzerland to earn the name "Italian grappa." By contrast, in the United States, "grappa" might refer to grape pomace brandy from any region of the world. After the winemaking process, distillery workers use the leftover pomace to make grappa. The fermentation and distillation process utilizes steam-injected alembics (distilling equipment; see https://www.grappa.com/eng/news_det.php/titolo=the_alembics_of_grappa/idsottocat=3/idnews=127) rather than water-based alternatives. Grappa producers without access to steam-powered equipment can instead use fire to distill grappa. Producers must leave water entirely out of the process for the drink to truly be grappa. A nickname for grappa is "firewater," and the beverage has more of a bite to its flavor profile than one might expect. It's closer to tequila than grape juice in its powerful aroma and taste. The high alcohol by volume (ABV) in straight grappa overpowers most other flavors — most grappas range from 35% to 60% alcohol content. There may be slight flavor differences based on the age or type of grapes in the grappa. https://www.masterclass.com/articles/what-is-grappa

Standard Reference Method

An analytical method and scale that brewers use to measure and quantify the color of a beer. The higher the SRM is, the darker the beer. In beer, SRM ranges from as low as 2 (light lager) to as high as 45 (stout) and beyond.

Herbsaint

An anise-flavored liqueur that originated in New Orleans. The drink is loosely modeled on absinthe — it's green and herbaceous, with dominant anise and licorice notes. Unlike absinthe, this liqueur is wormwood free, and it has more in common with the French pastis. https://www.tasteatlas.com/herbsaint-liqueur

Absinthe

An anise-flavored spirit that was originally 136 proof and made with grande wormwood. It is typically made by distilling neutral grain spirits with herbs, predominately anise, florence fennel and grande wormwood. Other herbs such as angelica root, coriander, dittany leaves, hyssop, juniper, nutmeg, melissa, star anise, sweet flag, and veronica are also used. The color of the distillate is clear and is often bottled this way in a style known as Blanche or la Bleue or as a bright green. The coloring is added, either through the chlorophyll from steeping herbs like hyssop, melissa and petite wormwood in the liquor or adding artificial coloring. Other absinthes are available in red or blue hues. This potent liqueur was outlawed in many countries for years following multiple instances of harmful effects and even deaths of its drinkers, most of which were due to over-indulgence of the green spirit. Most absinthe falls in the 90-148 proof (45-74% ABV) range. Abisante, Anisette, Pernod and Herbsaint are often used to replace absinthe in cocktail recipes. Absinthe is commonly classified as a liqueur, but it does not contain any sugar and is actually a liquor. It is not recommended to drink absinthe straight because of its potency and pungent taste. Instead, the best way to drink absinthe is to dilute it with water by pouring it over a sugar cube. The traditional preparation is called an "absinthe ritual," and you can try the "absinthe drip." There's also a safe way to flame absinthe. Absinthe is on the list of spirits that taste a bit like black licorice, thanks to the flavor extracted from herbs such as anise and fennel. The best quality absinthes have just a hint of licorice flavor. https://www.thespruceeats.com/absinthe-faqs-and-cocktails-760256 https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-absinthe

Why is vodka a common ingredient in cocktails?

Because of its subtle flavor, vodka easily takes on the character of a drink.

Calvados

An apple (or pear) brandy (eau-de-vie) produced in a protected region of Normandy, France. Calvados is distilled from cider made from specially grown and selected apples, from over 200 named varieties ranging from sweet to tart to bitter. The fruit is harvested and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two or three years of aging in oak casks, it can be sold as calvados. The longer it is aged, the smoother the drink becomes. Usually, the maturation goes on for several years. Double distillation is authorized for all calvados, but it is required for some. Double distillation is carried out in a traditional alembic pot still. Single continuous distillation is done in a column still. Arguments for and against the two processes are that the former process gives the spirit complexity and renders it suitable for longer aging, whilst the latter process gives the calvados a fresh and clean apple flavor but with less complexity. https://en.wikipedia.org/wiki/Calvados

Bitters

An aromatic mixture with high alcohol content used as a flavoring, made from herbal extracts

Speed Rack

An assortment of liquor bottles within easy reach of the bartender, sometimes not visible to customers, and containing the least expensive liquor that goes into the bar's cheapest drinks. The speed rack is stocked with the bottles that the bartender uses most often. It typically includes one bottle of the essential liquors—gin, rum, tequila, vodka, whiskey (and, often, bourbon), and triple sec. Also referred to as the well or the rail. https://www.thespruceeats.com/call-drink-well-drink-bar-terminology-759930

Strega

An herbal Italian liqueur with a unique flavor and a distinctive bright yellow color. It's a digestif (or amaro) made from a secret recipe that includes about 70 botanicals, most notably saffron, mint, and juniper berries. Strega is the Italian word for "witch" and the liqueur is sometimes referred to as the "witches liqueur." The liqueur, known simply as Liquore Strega, is made of natural ingredients and uses a proprietary recipe that combines 70 herbs and spices. Though not all of them are disclosed, the ingredient list includes Ceylon cinnamon, Florentine iris, Italian Apennine juniper, Samnite mint, fennel, and saffron. Saffron is the key to Strega's signature yellow color. Mint and juniper are the most pronounced flavors within the herbal mixture. Before bottling at 40 percent alcohol by volume (ABV, 80 proof), the liqueur is aged in ash barrels "over a long period of time" to allow the various flavors and aromas to blend together. The liqueur often makes an appearance in pop culture. It is frequently the drink of choice for Italian characters in movies, TV, and literature. Strega is also known for stunning, artistic posters and advertising campaigns. Many of the vintage posters are prized collectibles today. Strega is sweet but has a soft, light body. The flavor is dominated by mint and juniper with hints of anise and fennel popping out of the herbal bouquet. https://www.thespruceeats.com/strega-liqueur-profile-and-cocktails-760262

Bénédictine D.O.M.

An herbal liqueur produced in France. Its recipe comes from a 16th-century monk and includes a secret blend of 27 herbs and spices in a neutral spirit that's sweetened with honey. The recipe for Bénédictine is proprietary and one of the "secret" recipes seen so often on the liqueur side of the distilled spirits industry. There are a few aspects to the two-year production that are revealed. Bénédictine is made of 27 herbs and spices. It's believed that it includes hyssop, lemon balm, juniper, aloe, arnica, and cinnamon. The brand, however, only reveals angelica and saffron, making no other claims or allusions as to what the exact ingredient list entails. The distillers at Bénédictine do reveal that those 27 ingredients are divided into four groups. Each group is combined with neutral spirits and distilled either once or twice in copper stills. The result is four distillates called esprits. The esprits are aged for eight months then blended with honey for flavor and infused with saffron for color. This blend is double-heated to finish the flavor before going into oak barrels to age for four months. Before bottling, the liqueur is filtered. It can be difficult to describe its taste. None of the botanicals used to make it dominates the blend and it is not medicinal like other herbal liqueurs. Instead, it has the flavor of sweet honey accented with holiday spices, stone fruits, and an herbal nuance. In some respect, it's reminiscent of brandy mixed with gin and sweetened with honey. The term "D.O.M." found on the label stands for "Deo Optimo Maximo," which translates to "God, infinitely good, infinitely great," serving as a reminder of the liqueur's origins at the abbey. https://www.thespruceeats.com/benedictine-d-o-m-liqueur-760249

Cocktail

An iced drink of wine or distilled liquor mixed with flavoring ingredients. Historically, the term "cocktail" only referred to a very specific type of beverage: one made with spirits, sugar, water, and bitters. This definition is still sometimes held onto.

Splash

An informal measurement for liquid, usually less than .5 oz, poured freely for more than a quick dash but less than a full count. Wikipedia equates it to approximately 1/5 fluid ounces or 5.91 mL.

Amontillado

An off-dry sherry with a deeper brown color and a lovely nutty flavor. Amontillados have a hazelnut aroma with a wash of umami on the palate. It typically hovers at 18 percent alcohol.

Syllabub

An old drink that usually featured a base of white wine or hard cider, frothed or "whipt" with cream (or milk) and sugar. Egg white was also a common addition. Alternative or additional wines and spirits included sherry, Madeira, ale, brandy and red wine. The Syllabub was traditionally flavored with all manner of spices, herbs and citrus. Later, the drink became a popular dessert.

Beer Growlers

Beer growlers, ceramic, metal, or glass jugs used to transport beer, have become a very popular method of beer sampling. When a beer is on tap, a growler permits the customer to take home a substantial quantity of the brew. Typically made of glass with either a screw-on cap or hinged porcelain gasket cap, beer growlers can keep beers perfectly fresh for more than a week. Though any type of beer can be put in a growler, they are most often used to transport craft or specialty beers, including ales and lagers. https://www.webstaurantstore.com/guide/528/beer-glass-buying-guide.html

Icewine/Eiswein

An ultra-rich, super sweet dessert wine made from the intense liquid of grapes frozen on the vine. The tradition of making ice wine is well-rooted in Austria and Germany (locally known as eiswein), but Canada is one of the world's leading regions. The specialty wine is notoriously hard to produce and is sold in half-size bottles for a premium. Like many dessert varieties, it's lower in alcohol than most wines, and displays notes of sweet fruits and honey. Ice wine is a sweet dessert wine. In fact, it's one of the sweetest wines you can find, but the intense sweetness is balanced by plenty of bright acidity. With strong flavors of honey, citrus, stone fruit like peach and dried apricot, and juicy tropical fruits like mango, ice wine made from white grapes still retains a freshness on the palate. Red grape ice wine has notes of berries like strawberry and some light spice. Both can exhibit a floral nose and a lingering, silky sweet finish and tend to be low in tannins. The exact characteristics of ice wine will vary greatly depending on the grape varietals used and the treatment. Some ice wines are aged in oak barrels, adding a layer of complexity. https://www.thespruceeats.com/things-to-know-about-ice-wine-3511303

Pedro Ximénez (PX)

An ultra-sweet, almost syrup-like dessert sherry made from sun-dried grapes of the same name. Pedro Ximénez has a flavor profile that leans towards toffee, fig, date, and molasses. It is also used to sweeten other types of sweet sherry.

When should a cocktail be shaken or stirred?

Any booze-forward drink should be stirred. Stirring these drinks produces a silky mouth-feel with precise dilution and perfect clarity. Shaking adds texture and aeration, changes the mouth-feel and binds ingredients that would readily separate with simple stirring. Stirring cocktails that require shaking actually ruins them. If you don't shake ingredients that need to bind together, one sip might be boozy, the next citrus-puckering and the third a mouthful of bitters. All the flavors are there, but the drink tastes incomplete. The ingredients separate, depending on how you tilt the glass. You need to shake drinks that contain cream, egg whites and juices, especially citrus. Drinks with herbs can also be shaken, and double straining with a tea strainer after shaking is also recommended. Shake cocktails with nonalcoholic mixers, lots of flavors, or heavy ingredients (fruit juices, cream liqueurs, simple syrup, sour mix, egg, dairy, or any other thick or flavorful nonalcoholic mixers), and the goal of shaking is to: 1. Thoroughly mix the drink's ingredients and create a unified flavor. 2. Aerate the cocktail for a lighter mouthfeel. 3. Give the drink a good chill. 4. Add enough dilution to knock the strength of the drink down, making it more pleasant to sip. Ingredients more prone to separating, such as egg whites or heavy cream, should be shaken longer and more forcefully to ensure binding. Stir cocktails that include only distilled spirits or very light mixers (including bitters). Stirring is a gentler technique for mixing cocktails, though it's often done for at least 30 seconds, which is longer than the typical shake. It is used to delicately combine the drinks to create a crystal-clear cocktail with a perfect amount of dilution from the ice. Many gin and whiskey cocktails are stirred because shaking is said to "bruise" the spirit (though that is up for debate). Stirring does, however, produce a silkier mouthfeel, which is ideal for booze-heavy drinks. https://www.thekitchn.com/when-to-shake-when-to-stir-how-james-bond-destroyed-the-cocktail-behind-the-bar-218060 https://www.thespruceeats.com/shaken-or-stirred-760306

Tumbler

Any glass with a flat bottom, no stem or foot, and no handle — especially rocks glasses.

Emulsion

Any mixture of two or more immiscible liquids in which one liquid is dispersed in the other via another substance — an emulsifier.

Applejack / Apple Brandy

Apple brandy is a brandy that must be made from 100% apples. Applejack originally referred simply to apple brandy — one of, if not the, most popular drink in the American colonial period. By the modern definition, though, it is an apple brandy that is a blend of at least 20% apple distillate with neutral grain spirit and that must be aged at least two years in oak. Thus applejack (by its modern definition) is mellower than rich apple brandy and cannot technically be called brandy because of its mixture with other spirits (unless it doesn't have "blended" on the label). The traditional method of making the drink featured jacking the cider. Modern commercially produced applejack is often no longer produced by jacking, though, but rather by blending apple brandy and neutral grain spirits (meaning it may no longer be applejack (old definition) or brandy by technical standards). There are no rules regarding aging of applejacks and apple brandies, so they can come aged or unaged. https://www.seriouseats.com/best-apple-brandy liquor.com/articles/applejack-apple-brandy/

Comparison of Galliano and Strega

At first glance, they look similar because each is a brilliant yellow color. Tastewise, the two are very different. Where Galliano is focused on vanilla and anise, Strega's flavor is dominated by mint, juniper, and anise.

Beer Mugs and Steins

Beer mugs and steins stand out from other types of beer glasses because of the mood they give the beer drinker; their historical use as beer glasses makes them popular souvenirs. The beers that fill these glasses include traditional, medium alcohol-level ales and lagers that are not as filling as heavy stouts or Belgian beers. Although plenty of beers in this category have strong, hoppy attributes, they still have more straightforward, bold tastes. Since there doesn't have to be a focus on retaining understated smells and flavors, glass-shapes can be more simple, open, and cylindrical. These beers are typically served in glasses that are durable, have a large capacity, have handles, and have large openings for sizable gulps. https://www.webstaurantstore.com/guide/528/beer-glass-buying-guide.html

Shandy / Panaché

Beer or cider mixed with a lemon or a lemon-lime flavored beverage. The citrus beverage, often lemonade, may or may not be carbonated. The proportions of the two ingredients are adjusted to taste but are usually half lemonade and half beer/cider, resulting in a lower ABV for the finished drink. In some location they are better known as Panaché. The usual ingredients for a shandy are beer and lemon-lime soda. Historically, however, it would use ginger beer or ginger ale instead of a citrus beverage. The German version of shandy is called a radler (which translates to "cyclist"). https://www.allrecipes.com/article/what-is-a-shandy-and-how-do-you-make-it/

Stemware and Footed Beer Glasses

Beers that are best served in footed beer glasses are in the mid to high levels when it comes to color and alcohol content. Flavors of these beers have some depth and fragrance to them, but not intense hoppiness. These beers should have a medium-sized head that still needs a relatively large opening on the top of the glass to accommodate it. Glass shapes that are more slender and tall than standard goblet or snifters work best. https://www.webstaurantstore.com/guide/528/beer-glass-buying-guide.html

Hot Toddy

Boiling water, to fill a mug 4 cloves 1 lemon peel or wheel 2 teaspoons demerara sugar or brown sugar 1/4 ounce lemon juice, freshly squeezed 2 ounces whiskey (bourbon, rye, Irish or scotch) Fill a mug with boiling water and let stand for a minute or two to warm. Meanwhile, stick the cloves into the lemon peel or wheel and set aside. Empty the mug and fill about halfway with fresh boiling water. Add the sugar and stir to dissolve. Add the prepared lemon peel or wheel and stir. Add the lemon juice and whiskey, and stir again.

Tom & Jerry

Boiling water, to rinse 1 ounce dark rum 1 ounce cognac 1 tablespoon Tom & Jerry batter* Whole milk, hot, to top Garnish: nutmeg, freshly grated Garnish: ground cloves Garnish: ground allspice Rinse a small coffee mug (or white ceramic Tom & Jerry cup) with boiling water to warm it, then discard the water. Add the rum, cognac and batter into the cup and top with hot milk. Garnish with a mixture of 2 parts freshly grated nutmeg to 1 part each ground clove and ground allspice. *Tom & Jerry batter: Separate 3 egg yolks and whites and set aside. In a nonreactive bowl, whip the egg whites with 1/4 teaspoon cream of tartar until stiff peaks form. In a separate bowl, beat the yolks with 1 cup of sugar, 1/2 ounce Jamaican dark rum and 1/4 teaspoon vanilla extract. When the yolk mixture is completely combined, gently fold it into the egg white mixture. Keep refrigerated.

Chartreuse V.E.P.

Both Green and Yellow Chartreuse can be found in a bottling known as V.E.P. ("Exceptionally Prolonged Aging"). Hand-selected from the liqueur stock by the Carthusians, these expressions are aged for a longer period of time. This mellows the spirit while creating an exceptional flavor that's more mature than the younger counterparts. Each bottle of V.E.P. is carefully closed by hand with a wax-sealed cork, labeled with a wax Chartreuse seal, and placed in a wooden box marked with a branding iron. They are luxury liqueurs with a price almost three times that of the main expressions and best savored neat or on the rocks.

Comparison of Campari and Aperol

Both Italian-made bitter apéritifs. Aperol is bright orange, and Campari is a crimson red. Both have a dominant bitter orange flavor. Aperol is sweeter, the bitterness is milder, and the spirit is lower proof than Campari, resulting in a much lighter apéritif. Campari is bold and bitter and over twice as strong as Aperol.

Comparison of Maraschino and Cherry Heering Liqueurs

Both are cherry liqueurs that don't have the medicinal taste that's so common with this flavor, making them preferred for cocktails. Where maraschino is a clear liqueur, Cherry Heering is a deep red. Cherry Heering has a more pronounced cherry flavor with a few extra spices and is sweet. This is a contrast to maraschino's light cherry and bitterness, though some producers do include spice in their liqueur. Either works as a substitution for the other.

Comparison of Bénédictine D.O.M. and Drambuie

Both are dark-colored, honey-sweetened herbal liqueurs often featured in high-end cocktails. Bénédictine uses a neutral spirit base with a barely noticeable honey taste while Drambuie is dominated by a scotch and honey foundation. The herbal recipe for both is a secret, though saffron seems to be a common ingredient. Bénédictine has citrus, cedar, nutmeg, and sage notes and Drambuie is medicinal with notes of grass, licorice, and orange peel.

Comparison of Wheat Beer and Lager

Both are frequently light in color, low in bitterness, and relatively low in alcohol. Both categories of beer originated in Germany and are popular with beer drinkers worldwide. Lagers have a wider range of color and style, from popular pale varieties like pilsners to dark amber styles such as dunkels. Wheat beers are usually top-fermented ales (though that's not always the case) and must contain a high percentage of malted or unmalted wheat. Lagers, on the other hand, are bottom-fermented and can be made with corn, barley, rice, or any combination of those grains. As with wheat beers, the flavor profiles can vary greatly with the style of lager, but many lagers have more hop character than wheat beers and lack the generous foamy head of a hefeweizen.

Comparison of Pinot Noir and Merlot

Both are popular red wines. Merlot is bigger-bodied with bolder tannins and acidity. It's also drier than pinot noir with a darker, bluish coloring. A cool-weather, balanced merlot can sometimes be swapped for a pinot noir and vice versa. Pair merlot with more assertively flavored foods as well as dark chocolate.

Comparison of Riesling and Sauvignon Blanc

Both are popular white wines that are made and enjoyed around the world. While both wines can exhibit flavors of green apple, stone fruit, and citrus, sauvignon blanc has distinctive herbaceous flavors like bell pepper and fresh grass. Originating in the South of France, sauvignon blanc is always made in a dry or off-dry style, while many Rieslings are sweet. When pairing with food, sauvignon blanc can be substituted for a dry Riesling, especially with poultry, fish, and vegetables.

Comparison of Decanter and Carafe

Both are similar in design, but decanters are supplied with a stopper while carafes are not.

Comparison of Vodka and Gin

Both clear distilled spirits that are most often distilled from grain. Where vodka is typically described as tasteless, gin is flavored with a variety of botanicals which is dominated by juniper. Some of the modern gins downplay this piney flavor to create a softer taste that appeals to vodka drinkers. Likewise, some herb-infused vodkas can be similar to gin. Despite their differences, the two liquors are often used interchangeably in cocktails. For instance, you can have either a gin or vodka martini or top either spirit with tonic water or another soda.

Comparison of Drambuie and Glayva

Both have a Scotch whisky foundation and are sweetened with honey and flavored with herbs and spices. They are comparable in flavor, though decidedly different. Drambuie's flavor is more focused on the scotch and honey where Glayva is softer in that profile, allowing the tangerine and herbal bouquet to take center stage. Think of it like a flavored whisky versus an herbal liqueur.

Straight Bourbon

Bourbon aged at least two years may use "straight bourbon" on the label as long as the age of the whiskey is specified. Bourbon that is aged at least four years does not need to list an age statement for "straight bourbon," however. Therefore, if you see a bottle labeled "straight bourbon" without an indication of its age, it is at least four years old.

Comparison of Tennessee and Bourbon Whiskey

Bourbon and Tennessee whiskey are nearly identical. Both are American-made distilled spirits that have regulations regarding production. Bourbon—of which neighboring Kentucky is most famous for—can actually be produced anywhere within the United States, where Tennessee whiskey is exclusive to the state. Both whiskeys require the same corn percentage in the mashbill and must be aged in new charred oak barrels. The primary difference is that Tennessee whiskey must go through a charcoal filtering process, which mellows the whiskey's character. For that reason, bourbon is often bolder and has a more robust flavor.

Brandy

Brandy is a distilled spirit produced from fermented fruit. Grapes are most common (essentially making brandy distilled wine), though brandies are also derived from apples, apricots, peaches, and other fruits. Brandy derives its name from the Dutch word brandewijn, meaning "burned wine." The fruit is fermented into wine by introducing yeast to the fruit mash, which converts the natural sugars into alcohol. The wine is distilled into a strong, concentrated alcohol. Copper pot stills are traditional and very common, though some distillers use continuous column stills. Brandy's often aged in wood barrels (French and American oak are typical) for at least a few years or up to 30 years. In the barrels, the clear distillate mellows, picks up oak flavors, and develops an amber color. Unaged brandies are typically classified as eau-de-vie; some may rest in stainless steel tanks or a similar vessel for a short time to mellow. The final step is to blend several barrels of brandy and water to reach the desired taste and bottling strength. In general, brandy is sweet and fruity. It has the alcohol punch and oak nuances of whiskey mixed with the softness of sweet wine. The longer a brandy is aged, the more mellow and oaky its flavor becomes. Additionally, other fruit brandies and particular styles will have different flavors from standard grape-based brandy. https://www.thespruceeats.com/all-about-brandy-760698

Burgundy Glass

Burgundy glasses have a very large, broad bowl. This pulls into a narrower rim that places the wine directly on the tip of the tongue for more poignant flavor. Used for light and delicate reds.

Comparison of Cachaça and Rum

Cachaça is made from freshly-pressed sugar cane juice. Rum, on the other hand, is most often distilled from sugar by-products like molasses (rhum agricole is made with sugar cane). It's a technicality, but an important one because cachaça tends to have a raw, vegetal, fruity taste with a more subtle sweetness. Additionally, aged rums often spend time in used bourbon or sherry barrels while aged cachaça may rest in native woods, which impart a unique flavor profile. It's more appropriate to consider cachaça a separate category of liquor that's related to rum because they share a sugar-based distillate. The sweetness of cachaça is also much more subtle than that of rum.

Comparison of Applejack/Apple Brandies and Calvados

Calvados is made from cider apples and may include pears. American apple brandy/applejack can be made any way the distiller/rectifier wants. As long as they only use apples, they comply with their legal designation. Typically, however, American producers use more eating apples than cider apples, and will age in new or used bourbon barrels. Often, American apple spirits are bottled at higher proofs in order to lend themselves to cocktail mixing. The stronger spirit will hold up its flavor better. Calvados must be ages in oak casks, so the wood flavor is more notable. Calvados is used more frequently as a digestif than a cocktail spirit. https://www.seriouseats.com/best-apple-brandy

Campari

Campari is a popular bitter Italian apéritif. The brilliantly red-colored spirit is made of a proprietary blend of herbs and spices. It has a very strong bitter flavor highlighted by orange that is an acquired taste but an enlightening one. The only known ingredients in Campari are water and alcohol, as the recipe is well guarded. Campari is bottled between 20.5 percent and 28 percent alcohol by volume (ABV, 41 to 56 proof), depending on where it's sold. In the U.S., it is 24 percent ABV (48 proof). Campari's prominent flavor is that of a strong bittersweet orange. It's very complex, and there are notes of cherry, clove, and cinnamon. It's one of the most bitter spirits you will taste, which adds to its appeal for many drinkers. https://www.thespruceeats.com/campari-bitter-aperitif-760265

Club Soda

Carbonated water. Club soda and soda water are nearly identical. Sometimes club soda is just another name for soda water. The two are interchanged in drinks all the time. Club soda often contains additives such as salt and light flavorings. Some club sodas contain a light sweetener as well. It offers a light effervescence and its neutral flavor mixes very well with any other ingredient. https://www.thespruceeats.com/understanding-soda-waters-760299

Bloody Mary

Celery salt 1 lemon wedge 1 lime wedge 2 ounces vodka 4 ounces tomato juice 2 teaspoons prepared horseradish 2 dashes Tabasco sauce 2 dashes Worcestershire sauce 1 pinch ground black pepper 1 pinch smoked paprika Garnish: parsley sprig Garnish: green olives Garnish: lime wedge Garnish: celery stalk Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass. Roll the outer edge of the glass in celery salt until fully coated, then fill the glass with ice and set aside. Squeeze the lemon and lime wedges into a shaker and drop them in. Add the vodka, tomato juice, horseradish, Tabasco, Worcestershire, black pepper, paprika, plus a pinch of celery salt along with ice and shake gently. Strain into the prepared glass. Garnish with parsley sprig, 2 speared green olives, a lime wedge and a celery stalk (optional).

Comparison of Soda Water / Tonic Water and Club Soda

Club soda is unflavored, unsweetened carbonated water. Unlike seltzer / soda water, it includes a sodium ingredient, such as salt, and sometimes other additives. While the two look the same and are equally refreshing, tonic water has a completely different taste. Its bitterness is immediately recognizable and, despite its dry palate, tonic contains a sweetener.

Comparison of Cognac and Armagnac

Cognac is smooth — delicate, mellow and soft — allowing oak to come in. Armagnac, meanwhile, has more intensity. Cognac focuses more on the barrel, while Armagnac focuses on the grape. Armagnac's production is more personal, done by multi-generation vineyards. Cognac is twice-distilled in a pot still, whereas Armagnac is distilled once in a column still.

Comparison of Column and Pot Stills

Column stills allow for continuous distillation, meaning they're capable of drastically higher production than pot stills, which require cleaning after each batch. Column stills also provide a purer, cleaner distillate than pots, though pot stills produce a more flavorsome spirit, richer in congeners. Spirits distilled in pots top out between 60 and 80 percent ABV (after multiple distillations), while columns can reach an ABV of up to 96 percent. Because pot stills produce a more flavored distillate, they're favored for producing spirits like single malt Scotch, Cognac, mezcal, and rhum agricole. Column stills, on the other hand, are preferred for neutral spirits, like gin and vodka, and are also often used in bourbon, brandy, and white rum distillation. https://vinepair.com/articles/pot-column-distilling-vodka/

Comparison of Countreau and Combier

Combier is slightly sweeter than Cointreau, which has a tiny bitter tinge in the finish. (However, this difference is not detectable in a cocktail.) https://www.drinkhacker.com/2009/03/05/review-combier-liqueur-dorange/

Comparison of Combier and Grand Marnier

Combier lacks the vanilla, oak, honey, and toffee flavors present in Grand Marnier's cognac base.

Lyne Arm / Lye Pipe

Copper tube leading from the upper end of a pot still to the condenser. This carries to the heated vapors to the condenser. https://scotchwhisky.com/magazine/ask-the-professor/19310/secrets-of-the-lyne-arm/

Comparison of Triple Sec and Curaçao

Curaçao is more frequently pot-distilled with brandy, cognac, or sugar cane spirit and has a sweeter quality and a darker coloring. A specific orange, the Curaçao/Laraha orange, is also primarily used, though others are sometimes used instead. Triple sec is more frequently column-distilled with neutral grain spirit and has a drier quality and a clear appearance. Ultimately, though, the two liqueurs are difficult to differentiate as neither has a set definition that distinguishes it. (This means that many brands are able to place the terms on their low-quality drinks as well.) https://bevvy.co/articles/curacao-vs-triple-sec-whats-the-difference/17866#:~:text=Cura%C3%A7ao%20is%20more%20frequently%20pot,quality%20and%20a%20clear%20appearance.

Peated

Dead plant remains that have been compressed close to the ground over thousands of years. Some whiskies get their distinctive smoky aromas from the drying of the malt over peat fires.

Wobble Glass

Designed for whiskey connoisseurs, these glasses feature a convex base that keeps them tilted while at rest. Not only does make them look incredibly chic, but it ensures it's plenty easy to swirl spirits. Holds about 8.5 oz. https://www.dimensions.com/element/wobble-glass

Frost

Dip a glass in water, drain it and place it inside a freezer to create an icy layer around the glass.

Drambuie Liqueur

Drambuie is a sweet, gold-colored liqueur with a Scotch whisky base that is accented with the flavors of Scottish heather honey, herbs, and spices. Reportedly, only three people in the world know the Drambuie recipe and one of those is responsible for blending it. The brand doesn't reveal too much about its production, either. The whisky is a blend of malts from the Speyside and Highland regions of Scotland. This is then sweetened with Scottish heather honey and infused with herbs and spices. Drambuie is bottled at 40 percent alcohol by volume (ABV, 80 proof). Exactly which or how many herbs and spices flavor Drambuie is a complete mystery, but cloves and saffron are most likely included. There have been attempts to replicate it in homemade recipes. Though they're never a perfect match, many people include angelica root, fennel, rosemary and, on occasion, lemon zest. Drambuie is both perfectly sweet and delightfully complex. The liqueur has a superbly smooth taste, notably marked with spiced honey. You'll find notes of anise, orange peel, and oak. It is bold compared to other liqueurs and the whisky element is not subtle. https://www.thespruceeats.com/drambuie-liqueur-profile-and-cocktails-760270

Poire Williams

Eau de vie made from the Williams pear (also known as the Bartlett pear) in France and Switzerland. It is generally served chilled as an after-dinner drink. Some producers of Poire Williams include an entire pear inside each bottle, called prisonnière. This is achieved by attaching the bottle to a budding pear tree so that the pear will grow inside it.

How to Garnish with a Mint Sprig

Firmly slap the mint sprig on the back of your hand before garnishing; this releases the oils to make the mint more aromatic.

Flared Lip Rosé Glass

Flared Lip rosé glasses are generally used for a young rosé. It has a long stem to avoid heat transfer from the skin while holding the glass. The flared rim, which gives it its name, directs the wine to the tongue. This provides a sweet, balanced flavor experience. Also used for young white wine.

Comparison of Fortified and Aromatized Wines

Fortified wines have no extra flavors added, while aromatized wines have been infused with other flavors.

Comparison of Prosecco and Franciacorta

Franciacorta wines are made in the metodo classico style of winemaking, the Italian answer to French méthode Champenoise. The majority of prosecco, which has been produced for hundreds of years, uses the Charmat method. Like Champagne, Franciacorta wines, especially the brut styles, lead with creamy, toasty flavors of brioche and yeast lees as a result of this bottle-aging. In general, Proseccos are lighter and fruitier than Franciacorta, thanks to glera, a bright white wine grape with high acidity.

Sec

French for "dry" — particularly in reference to a champagne that is drier than doux but sweeter than brut.

Brut

French for "dry, raw, unrefined" — particularly in reference to the driest champagne (with the least sugar).

Doux

French for "sweet" — particularly in reference to the sweetest champagne.

Rhum Agricole

French word for agricultural rum that refers to French rums made from cane juice. While rum generally does not have tight regulations on its production, rhum agricole is an exception. Rhum agricole must be produced in the French territories, most commonly the island of Martinique, and it is governed by an AOC, similar to Cognac. It is distilled from fresh-pressed sugar cane juice using a Creole continuous column still. The cane can only be harvested in the dry season and the juice must be extracted within three days. Rhum agricole is noted for its grassy, sweet taste since sugar cane is a grass. The purity of the juice imparts a special flavor to this style of rum. https://www.thespruceeats.com/introduction-to-rum-760702

Microbrewery

Generally, a brewery that produces 15,000 barrels or less of beer per year. They must also sell 75% or more of that beer in off-site locations, although some microbreweries have small tasting rooms or a bar for visiting consumers.

Ginger Ale

Ginger ale is another lightly flavored soda water. It contains ginger, sugar, and each brand's "secret" ingredients. There are two types of ginger ale: golden and dry. Golden ginger ales such as Blenheim, Vernors, and Red Rock are darker, sweeter, and stronger than the dry varieties and were popular before Prohibition. Dry ginger ales are more popular today, mostly because they have a lighter flavor and are more versatile when mixing. "Hard" ginger ales are popular as well and many have an alcohol content similar to beer or hard cider. It's used quite often for tall, refreshing drinks because of its sweet spiciness pairs well with so many spirits and flavors. https://www.thespruceeats.com/understanding-soda-waters-760299

Toddy / Irish Coffee Mug

Glass used to serve hot drinks, sporting a handle and usually a foot and stem. Holds about 8.5 oz. https://www.dimensions.com/element/irish-coffee-mug

Chardonnay Glass

Glasses with a large rim, possibly the widest of all other wine glasses. The structure of this wine glass allows for a complete aromatic experience. It provides a tidbit of aeration for a focused aroma and a larger opening for balancing both sweetness and acidity.

Comparison of Grappa and Acquavite d'uva

Grappa is produced by fermenting the pomace of grapes, whereas Acquavite d'uva is produced by fermenting whole grapes.

Comparison of Ouzo and Sambuca

Greek ouzo is typically served as an apéritif before a meal whereas Italian sambuca is often enjoyed as a digestif. Additionally, ouzo is almost always served with ice-cold water. When ouzo is diluted with water, it becomes cloudy, which is known as the "ouzo effect" or the "louche". Like absinthe, the anise's essential oils called terpenes are transparent when suspended in alcohol. However, when the concentration drops below 30% ABV, it becomes cloudy. Occasionally, sambuca will also turn cloudy when diluted in water. However, not all sambucas feature sufficient anise essential oils for the effect to be visible. Ouzo is a dry anise-flavored drink. Meanwhile, sambuca is heavily sweetened with pure sugar. As a result, their overall flavor profiles are only somewhat similar.

Comparison of Grenache and Syrah Wines

Grenache sometimes gets confused with syrah since the two red wine varieties are frequently used in blends together. They are grown in similar warm-weather regions like Côtes du Rhône and central California. Syrah is deeper and darker in color and body, often an inky purple, with an initial punch of flavor and a spicy finish.

Grist

Ground malt and grains ready for mashing.

Helles

Helles (or hell, meaning "bright" or "pale") lagers are similar to pilsners, but with more emphasis on a soft malt flavor. The southern German pale lager is golden with a mildly sweet, light hop profile, full-body, and low bitterness and alcohol.

Comparison of Herbsaint and Pernod

Herbsaint is similar to Pernod, but much, much drier.

Hock Glass

Hock wine glasses have a long stem and a small bowl. The shape of this glass is built to place the wine on the tongue to trigger certain taste buds to experience the sweetness. Particularly used for any young or sweet wine. https://christnersprimesteakandlobster.com/which-glass-for-which-wine-wine-glass-guide/#:~:text=Hock,any%20young%20or%20sweet%20wine.

Parts

Imprecise measurement units: "1 part" is any equal part of the total volume: 1 ounce for a single cocktail, 1 cup for a punch, or any other measurement. This also makes converting from imperial to metric easy. Whenever faced with a recipe that uses parts, begin by determining the basic measurement — what "1 part" is — then divide or multiply the other ingredients to maintain the ratio. For example, 1 part can be one full jigger: pour two jiggers for 2 parts, and one-half jigger for 1/2 part. By knowing how much liquid (and ice) your glassware will hold, you can determine what your 1 part should be. For instance, a martini glass holds a smaller volume than a highball glass, so 1 part for a martini might be 1 ounce, while 2 ounces is a better fit for a highball. https://www.thespruceeats.com/how-to-measure-a-cocktail-using-parts-760305

Yellow Chartreuse

In French, Chartreuse Jaune. This liqueur is only 40 percent ABV (80 proof) and it's a little sweeter. It has a softer herbal flavor with distinct citrus, violet, and honey notes accented by anise, licorice, and saffron.

Pupitre

In French, the hinged, wooden "A-Frame" rack used for riddling Champagne bottles prior to disgorging.

Sommelier

In a restaurant, the server responsible for wine. Often this is a manager who buys wine, organizes the wine list, maintains the cellar and recommends wines to customers.

Sparging

In lautering, an operation consisting of spraying the spent mash grains with hot water to retrieve the liquid malt sugar and extract remaining in the grain husks. The water should be no more than 170°F, as husk tannins become more soluble above this temperature, increasing risk of astringency.

Riddling

In making sparkling wine, the process of moving the sediment remaining in the bottle from the second fermentation to rest in the neck of the bottle for easy removal. The process of riddling is part of the méthode traditionelle and is done to remove the cloudy lees from the bottles. The bottles are loaded in a horizontal position onto pupitres. At this point, the sediment rests on the side of the bottle. As the bottles are riddled, or given a sharp quarter-turn daily and gradually tilted upside-down, the sediment works its way to the bottle neck. Today, most producers use efficient mechanical riddlers. Also known as Remuage.

Magnum

In reference to wine, an oversized bottle that holds 1.5 liters.

Hot Break

In terms of brewing, the flocculation of proteins and tannins during wort boiling.

IPA

India Pale Ale. A beer style that is hoppier than other pale ales. Hops are a key ingredient in all beers, but IPAs are generous in the hops added throughout the brewing process. British and American styles are distinct, though India pale ales are generally a brighter, livelier, greener, and bitter beer. The English-style IPA retains a balance of hop and malt flavors, similar to that of English pale ales, but with increased bitterness. Native hops varietals are used for an earthy, floral taste, along with English ale yeasts that impart a fruity character. The well-rounded beer typically has a range of 40 to 60 IBUs and an alcohol content between 5 percent and 7 percent ABV. Generally, American IPAs are floral, fruity, and much hoppier than their British counterparts, with an IBU range from 50 to 70. Local hops varieties, such as Cascade, give them a citrusy twang. West Coast breweries tend toward an intense hoppiness, while East Coast brewers typically follow the English style with a maltier brew that's balanced with hops. Imperial India pale ale (or double IPA) takes the American style to the extreme with the hoppiest and strongest beers. The bitterness begins at 65 IBUs, and some brews hit an unforgettable 100 IBUs. Likewise, the alcohol content is more like a weak wine, falling between 7.6 percent and 10.6 percent ABV. New England IPA is a unique style that features late and dry hopping techniques. This enhances the ale's juiciness and gives it a tropical hop flavor. Some add wheat or oats to create a cloudy beer, similar to wheat ales. Generally, these are lighter colored ales with a moderate strength and 50 to 70 IBUs. https://www.thespruceeats.com/india-pale-ale-ipa-profile-history-ingredients-352843

Rim

The process of wetting the rim of a glass with lime and pressing it into a rimshot tin.

Comparison of Pale Ale and IPA

India pale ales fall into the category of a pale ale. The line between pale ale and IPAs also sometimes converges as brewers adjust the hoppiness of individual beers. In general, pale ales are brighter, lighter, and feature a balance of malt and hops, while IPAs celebrate hops in full force and tend to focus on that over the malt flavors. Generally, IPAs also have higher alcohol content. IPAs have a moderate, persistent head with a pleasant hoppy aroma. The body will be golden to amber, and the flavor should be hoppy with plenty of balancing malty sweetness.

Congeners

Ingredients in alcoholic beverages, other than the alcohol itself, that may irritate the nervous system; organic molecules created as a byproduct of the alcohol fermentation process and aging. Drinks like whiskey and red wine go through an aging process to develop their flavors. This process of aging also produces congeners from the chemical reactions that occur over the years, as well as from the barrels they are stored in. Although congeners only present in small quantities, they give alcoholic beverages their distinctive tastes and aromas. As a chemical compound, congeners are biologically active. This means that they'll create a direct effect on your brain or body when you ingest them. While most are harmless, others are volatile. In fact, certain ones can trigger inflammation and intolerance in some people, leading to adverse reactions. Congeners are also responsible for hangovers. Congeners equal tannins, furfural, fusel oil, methanol, aldehydes, and esters. https://hangovercure.org/guides/congeners-in-alcohol/

IBU

International Bitterness Units — a scale to gauge the level of a beer's bitterness. More specifically, IBUs measure the parts per million of isohumulone from hops in a beer, which gives beer bitterness. The IBU scale can range from 0 to 120+, but at this point, the human tongue can't taste any more bitterness. IBU isn't the only indicator of how a beer may taste. It's not uncommon to see a beer with a high number of IBUs that doesn't actually taste bitter, as malt/grain character and sweetness can balance out bitterness in a beer. For example, a technically bitter, high-IBU amber ale can taste sweet as a result of the deep amber malts used. Similarly, a German pilsner can have a low IBU number and taste quite bitter because of its lean, crisp malt character. Many beer drinkers have found that there's a general IBU range they prefer, and styles of beer tend to fall within a particular IBU range. The list below identifies some common beer styles and their associated IBUs. Light Lager — 4-10 Blond Ale — 14-25 Saison — 20-38 Pilsner — 25-45 Dry Stout — 30-35 Pale Ale — 30-50 Hazy IPA — 30-50 Hazy Double IPA — 45-80 West Coast IPA — 50-70 Imperial Stout — 50-80 Double IPA — 65-100 https://www.firestonebeer.com/what-really-is-ibu/#:~:text=IBU%20%E2%80%94%20it's%20a%20term%20many,beer%2C%20which%20gives%20beer%20bitterness.

Comparison of Irish and Scotch Whiskey

Irish whiskey and Scotch whisky are the oldest styles of whiskey; which was created first is a matter of historical debate. The most obvious difference is that Irish whiskey is always spelled with an "e" in the word "whiskey"; scotch always uses the spelling "whisky." In terms of production, the two styles have customary practices that generally characterize the style. However, there are whiskeys that borrow practices of the other, which can lead to confusion. Generally, both are fermented with barley—scotch is often malted and Irish whiskey largely unmalted—and the blended whiskey of either may include grain whiskey. Irish whiskey is typically triple-distilled while scotch is often distilled only twice. Both styles include blended and single malt whiskeys, though scotch is more famous for the latter. It's the peaty smokiness in scotch and the smoothness of Irish whiskey that typically distinguish the two. The catch is that there are peated and double-distilled Irish whiskeys as well as nonpeated and triple-distilled scotch whiskys.

Jägermeister

Jägermeister is a type of German digestif liqueur called Kräuterlikör (herbal liqueur). It is akin to other European liqueurs but has a sweeter taste. Jägermeister's ingredients include 56 herbs, fruits, roots, and spices, including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng. These ingredients are ground, then steeped in water and alcohol for two to three days. This mixture is filtered and stored in oak barrels for about a year. Then the liqueur is filtered again, and mixed with sugar, caramel and alcohol. Jagermeister tastes herbal and complex: it's thick and syrupy, with strong anise or black licorice notes on the finish. It's most similar to an Italian amaro (bitter liqueur). It has a signature green glass bottle.

How to Taste Wines

LOOK: Check out the color and clarity. Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. Tilt the glass away from you and check out the color of the wine from the rim edges to the middle of the glass (it's helpful to have a white background—either paper, napkin or a white tablecloth). Color: What color is it? Look beyond red, white or blush. If it's red wine, is the color maroon, purple, ruby, garnet, red, brick or even brownish? If it's a white wine, is it clear, pale yellow, straw-like, light green, golden, amber or brown in appearance? Clarity: Move on to the wine's opacity. Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl—look again, is there sediment, bits of cork or any other floaters? An older red wine will often have more orange tinges on the edges of color than younger red wines. Older white wines are darker than younger white wines when comparing the same varietal at different ages. SMELL: Our sense of smell is critical in properly analyzing a glass of wine. To get a good impression of your wine's aroma, swirl your glass for a solid 10 to 12 seconds (this helps vaporize some of the wine's alcohol and release more of its natural aromas) and then take a quick whiff to gain a first impression. Now stick your nose down into the glass and take a deep inhale through your nose. What are your second impressions? Do you smell oak, berry, flowers, vanilla or citrus? A wine's aroma is an excellent indicator of its quality and unique characteristics. Swirl the wine and let the aromas mix and mingle, and sniff again. TASTE: Finally, take a taste. Start with a small sip and let it roll around your mouth. There are three stages of taste: the Attack phase, the Evolution phase, and the Finish. The Attack Phase: This is the initial impression that the wine makes on your palate. The Attack is comprised of four pieces of the wine puzzle: alcohol content, tannin levels, acidity, and residual sugar. These four pieces display initial sensations on the palate. Ideally, these components will be well-balanced. One-piece will not be more prominent than the others. These four pieces do not display a specific flavor per se; they meld together to offer impressions in intensity and complexity, soft or firm, light or heavy, crisp or creamy, sweet or dry, but not necessarily true flavors like fruit or spice. The Evolution Phase: This is also called the mid-palate or middle range phase, and is the wine's actual taste on the palate. In this phase, you are looking to discern the flavor profile of the wine. If it's a red wine you may start noting fruit—berry, plum, prune or fig; perhaps some spice—pepper, clove, cinnamon, or maybe a woody flavor like oak, cedar, or a detectable smokiness. If you are in the Evolution Phase of white wine you may taste some apple, pear, tropical or citrus fruits, or the taste may be more floral in nature or consist of honey, butter, herbs or a bit of earthiness. The Finish This is appropriately labeled as the final phase. The wine's finish is how long the flavor impression lasts after it is swallowed. This is where the wine culminates, where the aftertaste comes into play. Did it last several seconds? Was it light-bodied (like the weight of water), medium-bodied (similar in weight to milk) or full-bodied (like the consistency of cream)? Can you taste the remnant of the wine on the back of your mouth and throat? Do you want another sip or was the wine too bitter at the end? What was your last flavor impression—fruit, butter, oak? Does the taste persist or is it short-lived? Spitting: For official wine tastings, spitting is a common edict instead of the finish because it allows a person tasting wine to stay sober and better assess the flavors of each wine. Is planning to spit, swish around the wine similar to mouthwash to ensure the texture of the wine is conveyed. At wine tastings, a spit bucket will be provided. Swallowing allows the wine to coat the furthest back part of your palate as well as release additional aromas when exhaling. TAKING NOTES: After you have taken the time to taste your wine, you might record some of your impressions. Did you like the wine overall? Was it sweet, sour or bitter? How was the wine's acidity? Was it well balanced? Does it taste better with cheese, bread or a heavy meal? Will you buy it again? If so, jot the wine's name, producer and a vintage year down for future reference. https://www.thespruceeats.com/how-to-taste-wine-3511356 https://winefolly.com/tips/how-to-spit-wine/

Comparison of Lambic and Saison

Lambic and saison are two styles of Belgian ale. They characteristically have a soft body, are hazy, golden to amber in color, and highly carbonated (though some lambics are rather still). The two tend to be sour or tart and naturally include fruity tones. Both may incorporate real fruit flavors as well. In some sense, the two beers are also rustic. Lambics do not use the fine-tuned yeast selection common in modern brewing, instead leaving it up to nature to provide the yeast that converts sugar to alcohol. While saisons do introduce yeast, this style is from the farmhouses of Wallonia, Belgium, and the brewing methods were rarely consistent. It often includes adjuncts like honey, herbs, and spices. Lambics can be startling. The spontaneous fermentation creates a beer unlike any other in its sour, funky, and bright flavors. Beneath these in-your-face flavors lurk dusky, earthy notes that bring complexity and depth to the beer.

Comparison of Malbec and Merlot

Malbec and merlot both originate from the Bordeaux region of France and are used in red wine blends. While both exhibit flavors of dark, juicy fruits and notes of tobacco and vanilla, merlot is softer than malbec, with less intense tannins. Both wines pair well with red meat.

Comparison of Marsala and Madiera Wine

Marsala and Madeira are often confused thanks to their similar name, flavors, and uses. Madeira is a fortified wine made in Portugal that can be dry or very sweet. The red grape negra mole is often used to make Madeira as well as the white grapes like Malvasia. The winemaking process differs somewhat from Marsala, but the resulting wine is put into similar sweetness and aging classifications. Marsala is not, however, subjected to forced oxidization like Madeira, and an open bottle will last about a month rather than a year. A similarly dry or sweet Madeira can often be used in place of Marsala for cooking or sipping and vice versa.

Dry Martini

Martini made with little to no vermouth.

Shooter

May be synonymous with a shot, but is sometimes distinguished as a shot that isn't drunk straight — it's usually mixed with something.

Comparison of Merlot and Cabernet Sauvignon

Merlot and cabernet sauvignon sometimes get mixed up in blind taste tests and are often used in red wine blends together. While the two wines come from different grapes, they do share a parent—cabernet Franc. Both wines have flavors of juicy dark fruits and herbal notes (especially when grown in cooler climates). Merlot tends to be more fruit-forward, with a supple texture and soft tannins, while cabernet sauvignon has firmer tannins and stronger herbal flavor. Merlot is often cheaper and sometimes viewed as less complex. The two marry nicely in red wine blends like the Bordeaux blend and "super Tuscan."

Comparison of Gewürztraminer and Moscato Wine

Moscato is a white wine produced in northeast Italy with a similar appearance and palate to Gewürztraminer. Moscato tends to be sweet with lots of impactful fruit aromas and flavors. While Gewürztraminer is decidedly lychee-forward, Moscato exhibits honeysuckle, orange blossom, green grapes, and ripe peach. The other major differences are the wine's low alcohol level and bubbles—Moscato is frizzante (lightly sparkling). Despite their differences, the two can serve a workable substitute for each other. Look for a Moscato with a similar level of sweetness when swapping for Gewürztraminer. The white wine tends to also be priced affordably and can be paired with many of the same dishes.

Mezcal

Mezcal is derived from the agave plant, a genus comprised of some 200 species. Out of those, mezcal can be made from 40 to 50 species. As a result, it's a very diverse and complex spirit, both in flavor and history. Mezcal is native to Mexico, where it's been enjoyed for centuries, though production has evolved over time. Mezcal begins with a maguey plant, a member of the agave family which in Mexico. Although agave grows in most states in Mexico, only 9 states can legally produce mezcal. Both wild and cultivated varieties of agave are ready for harvest when the flower sprouts. After the leaves have been hacked away, the heart of the agave (the piña) is sent to a mezcalero, or mezcal distiller. Roasting the piñas is the first item in order, so the mezcalero builds a fire in a large, conical pit in the ground. When the blaze turns into a smolder, the piñas are added to the pit, covered, and allowed to cook for up to a week. Once roasted and ready, the piñas are ground into a pulp. If the mezcal is either an artisanal or ancestral variety, this will be accomplished with a tahona, a large stone wheel driven by livestock, or with a mazo, a wooden mallet wielded by hand. The pulp is then transferred to wooden barrels, where it's left to ferment in the open air for 4 to 10 days. This strays from the usual, strictly-controlled conditions common to many other fermentation processes. But this step is one of the most important for imparting the mezcal with its unique character. The ferment is then distilled 2 to 3 times. If it's artisanal, it will be distilled using copper pots, but if it's an ancestral variety, it will be distilled in clay pots. This yields a far lower volume, but some prefer the earthy flavor the clay imparts on the mezcal. As for aging the mezcal, it can be bottled and sold directly after distillation, which qualifies it as joven. If it's aged from 2 months to 1 year, it will be labeled as reposado. Añejo is aged from 1 to 3 years, and extra añejo is aged for any period of time over 3 years. The taste of mezcal varies depending on the variety and how the spirit is made. For example, espadín tends to have a light, herbal flavor that sits well with many palates. Tobalá is more complex than espadín, exhibiting floral, sweet, and even spicy notes. Contrary to popular belief, mezcal does not necessarily have a smoky flavor because this characteristic is dependent on how the piñas are roasted. https://www.thespruceeats.com/what-is-mezcal-5190801

Comparison of Tequila and Mezcal

Mezcal is the name for any distilled spirit made from the agave plant. Technically, tequila is a mezcal, but all mezcals are not tequila. Mezcal can use a greater variety of agave grown in nine Mexican states and must be produced in those areas. The most significant difference is in how the agave is prepared. Mezcal distillers traditionally bake the agave in earthen pits, which imparts a noticeable smoky flavor.

Montrachet Glass

Montrachet glasses have large bowls and a large, open rim. This allows for the more complex flavors in wine like Montrachet to open up with exposure to the air. This allows for a widened flavor spectrum and more enjoyable drinking experience. Used for Montrachet and other white wines with complex flavor profiles.

Malolactic Fermentation

More accurately referred to as "malolactic conversion," a bacterial conversion occurring in most wines in which sharper malic acid (the same acid found in green apples) is converted into softer lactic acid (the same acid found in milk). Total acidity is reduced; the wines become softer, rounder and more complex. In addition, malolactic conversion stabilizes wines by preventing an undesirable fermentation in the bottle. Most red wines undergo malolactic conversion, but the practice is most frequently discussed in association with Chardonnay: When employed, ML results in rich, buttery whites; it's prevented when fresher, crisper styles are desired.

Cocktail Shaker Materials

Most cocktail shakers are made of stainless steel because it is durable, easy to clean, doesn't trap heavy aromas and flavors, and better maintains temperature. Some cobblers are made of plastic or glass, though it's likely that these will not stand up well over time. While it's also common to use a pint glass for the smaller piece of a Boston shaker, many pro bartenders find that two tins produce more consistent cocktails.

Comparison of Champagne and Sparkling Wine

Most countries restrict the use of the term champagne to sparkling wines produced in the Champagne region of France. In addition to location-based regulations, champagnes are produced according to a number of specifications. In Europe, this is enforced by the European Union under the Protected Designation of Origin status. Because of this, sparkling wines from other countries are sold under other names. Champagnes are renowned for their balanced flavor and texture. While sparkling wines can have similar characteristics for a fraction of the price, buying champagne from a proven champagne house guarantees quality.

Lees

Mostly dead yeast cells that exist as the byproduct of fermentation. Two main types of lees exist in wine: gross lees and fine lees. Gross lees are larger in size, whereas fine lees are smaller and tend to integrate more slowly into the wine. Gross lees also incorporate small pieces of skins, stems, and seeds leftover from fermentation.

Comparison of Méthode Ancestrale and Méthode Traditionnelle Wines

Méthode ancestrale and méthode traditionnelle are two sparkling wine processes that differ slightly. Ancestral method wines go through a single fermentation and are bottled before the fermentation process is completed, producing a wine with a low-alcohol content, gentle carbonation, and muted sweetness. Traditional method wines go through a second fermentation, which raises its alcohol content and creates its signature bubbles and sweet taste. masterclass.com/articles/how-to-make-sparkling-wine-using-the-methode-ancestrale

Flute

Narrow, stemmed and tapered, this glass reduces surface area to keep drinks with carbonation bubbling longer and more visibly. Used for sparkling wine, but also any cocktail with a sparkling element that would be served up.

Agave Syrup / Agave Nectar

Nectar from the blue agave plant, the same species responsible for tequila. Agave syrup comes from the extracted juice of the agave plant's spiky leaves. It's heated to transform the abundant starchy inulin into fructose, then concentrated to thicken it to a syrupy consistency. It costs quite a bit more than sugar, but it's also considerably sweeter, so a little goes a long way. Agave nectar is made from the juice of the agave plant. As in the production of tequila, agave nectar typically begins with 7- to 10-year-old agave plants in Mexico from which the piñas are harvested. The juice, or sap, is extracted from the piña, filtered, then heated slowly at low temperatures until the carbohydrates are broken down into sugar. "Raw" agave nectar is a type that's heated to no more than 117 degrees Fahrenheit. However, many agave nectars today are highly refined products and comparable to high fructose corn syrup. Also like tequila, some of the best agave nectars are made from blue agave. However, agave nectar is always alcohol-free. Agave tastes about one and a half times sweeter than cane sugar; with a relatively neutral flavor, it can be used in place of granulated sugar, molasses, or honey. Darker varieties generally exhibit more of a botanical flavor, a bit like honey or maple syrup. The lighter grades look similar to simple syrup. These are best for lightly flavored cocktails because the flavor is almost transparent. Amber agave nectar has a stronger flavor, near the intensity of honey. The most common, this grade is very versatile and can be mixed into nearly any drink, including those with strong flavors. The darkest nectar is likened to light molasses and is best used sparingly in mixed drinks. It makes a nice coffee sweetener and is a good alternative in the handful of drinks that use maple syrup. The flavor of agave nectar is unique. It is sweeter than sugar and most similar to honey. It does, however, have a more neutral flavor than honey and it is thinner. Commonly used as a vegan alternative to honey, agave nectar lacks the bitter aftertaste of artificial sweeteners. https://www.thespruceeats.com/what-is-agave-syrup-3371729 https://www.thespruceeats.com/what-is-agave-nectar-p2-760283

Comparison of Pastis and Pernod

Neither drink contains wormwood, both have similar ABVs, and both have similar levels of sugar. Both also contain star anise, fennel, and licorice root. Pastis contains Tonka bean, cloves, and grains of paradise, while Pernod contains coriander and mint.

Rosé Champagne

Occasionally made using skin-contact, rosé champagne is more commonly made by adding a small amount of red wine.

Straight

Often used interchangeably with neat, usually in reference to shots. May also be used when ordering a straight pour of darker spirits, even though it would technically be considered neat. However, some also use the term to mean a white spirit chilled and served in a cocktail glass. An example of this would be chilled vodka in a stemmed glass. If the vodka were diluted with ice, it would technically be up. If, however, the bottle of vodka itself was chilled and no ice was added, it would be neat. https://www.thespruceeats.com/is-it-neat-up-or-straight-up-759945#:~:text=Up%20usually%20describes%20a%20drink,(up)%20by%20a%20stem.

Cointreau

One of the best-known brands of the triple sec style of orange liqueur, claiming to be its creator. It originates in France, is clear, and tastes well balanced and dry with bitter orange, cinnamon, nutmeg, and clove.

Combier

One of the best-known brands of triple sec, claiming to be its creator. It originates in France, has a clear color, and tastes semi-dry with bitter orange, not much spice. It's not as balanced as Cointreau, skewing more toward sweetness.

Amaro Averna Liqueur

One of the most popular Italian bitter digestifs on the market. Averna's recipe is made from a secret infusion of Mediterranean herbs, spices, and fruits. While the aromatic, bittersweet liqueur is commonly enjoyed on its own, it is making an appearance in a number of impressive modern cocktails. Averna is a popular Italian bitter liqueur (classified as an amaro) that is still produced from the original 1868 recipe of natural ingredients. The herbs, roots, and citrus are allowed to infuse in the base liquor for two extended periods of time. What exactly is included in this herbal blend is a secret for the most part. Pomegranate and the essential oils of bitter lemons and oranges are included in the list. The infused spirit is blended with water and sugar to reach its bottling strength of 29 percent alcohol by volume (ABV, 58 proof). That's a little lower than a previous version, which was 64 proof. Averna is dark brown, thick, and is best described as being bittersweet with an underlying caramel flavor. It is sweeter than many Amari and you will note hints of anise, citrus, juniper berries, myrtle, rosemary, and sage in the taste. These flavors may allude to more secret ingredients, though you can never be sure because some ingredients can mimic others. The sweet herbal flavor of Averna makes it one of the most approachable in the class of amaro liqueurs from Italy. https://www.thespruceeats.com/amaro-averna-liqueur-760263

Sauvignon Blanc

One of the most recognized and beloved white wine grapes in the world, known for its high acidity and citrus-driven flavors. Sauvignon blanc is a green-skinned grape variety native to France. The grape likely gets its name from the French words for wild ("sauvage") and white ("blanc"). Sauvignon blanc goes by various names, including, in particular, sauvignon jaune. Sauvignon blanc is native to France's Bordeaux/southwest regions, though it's now planted worldwide. The grape is generally produced as a single-varietal wine, although in certain regions it's often blended with sémillon. In order to preserve freshness and natural acidity, most varietal sauvignon blanc wines are aged in stainless steel, though sur-lie aging is frequently implemented, which adds texture and weight to the final wines. Although they are generally consumed young, well-made expressions have long-term aging potential. Depending on where it's grown, sauvignon blanc can take on many different flavor profiles. In cooler climates, the wines take on more "green" flavors, such as green bell pepper, grass and citrus fruit. In warmer climates, the fruit becomes much more ripe, which translates to more stone fruit and tropical fruit notes. In the Loire Valley, sauvignon blanc takes on very flinty and stony flavors due to the unique silex soils in which it's cultivated. https://www.liquor.com/sauvignon-blanc-5191672

Bacardi

One of the most successful, popular rum brands in the world. Its creator, Don Facundo, developed a proprietary strain of yeast giving it its clean flavor profile, filtered it through charcoal to remove impurities and aged the rum in white oak barrels to mellow it. This resulted in the first clear, or "white," rum in the world. The creator also discovered that aging rum in American white oak produced the best results, ultimately setting the standard for aged rum in the world, and experimented with adapting cognac distilling methods to rum, innovating a double distillation process that is still used by Bacardi to this day. After an earthquake and cholera outbreak led to almost every liquid being charcoal filtered, applied this process to his rum and discovered its mellowing effects. As with many of the rums in the world, Bacardi uses molasses as the foundation for their rum. Molasses for Bacardi rum is sourced from around the world. The molasses is mixed with water and the patented Bacardi yeast and set to ferment for 30 hours in closed fermentation tanks. The fermentation process is key to creating the flavors and character of Bacardi rums. The tanks are rigorously temperature controlled as the strain of yeast used is very heat sensitive. Bacardi also adds nutrients including sulfate and nitrogen to help support their fast-acting yeast. After the fermentation process is complete, the fermented molasses is either put through a beer still to create "aguadente" or through a massive column still to create "redistillado". These two distillates are handled and aged individually and are the core of Bacardi's flavor and character. When aging, the aguadente pulls more vanilla and spice from the barrel while the redistillado pulls more oak aroma and essence from the barrel. After aging, the two elements are charcoal filtered (a key element to Bacardi's flavor profile) and then used as elements in the blending process. All Bacardi rums are aged at least one year, and in the case of Superior it may be a blend of rums as young as one year and as old as three years. Out of the barrel the Bacardi Superior is brown like any other aged spirit - this color is stripped out through an extensive filtering process. Throughout Bacardi's line of rums, Bacardi has a single, consistent, and focused style. Bacardi rums are light, soft, and clean with nicely balanced vanilla, citrus, and spice. Original Bacardi rum (Superior) is white, but more varieties are made today, including a smooth and mellow gold rum. Original Bacardi is light tasting and aromatic with subtle vanilla, citrus and floral notes and a dry, crisp, and clean finish. Bacardi's aguadente is extraordinarily molasses influenced, with molasses notes on the nose combined with vanilla and banana. The taste closely mirrors the nose with strong molasses flavor and vanilla combined with white pepper spice. The redistillado is much more neutral without the rich or deep flavor notes. The brand is well known for its logo, a fruit bat. https://www.drinkspirits.com/rum/scenes-bacardi-rum/

Merlot

One of the world's most popular red wine grape, producing dry, medium-bodied wine with soft tannins and juicy dark fruit flavors. With origins in the Bordeaux region, the grape is also commonly used in red wine blends with cabernet sauvignon and cab Franc. The alcohol content in merlot is average for red wine. Merlot is planted in a variety of conditions around the world, resulting in a range of characteristics in the wine. The red wine is typically dry, medium-bodied, with medium acidity and characteristically soft tannins. Classic merlot often pops the nose with cherry and cocoa and can exhibit aromas of herbs and spice. A range of dark fruits like plum, cherry, and blackberry can dominate the palate. Cool-climate merlot from regions like Bordeaux and Northern Italy express notes of violet, tobacco, bay leaf, licorice, bitter chocolate, and earthiness. Warm climate merlot from regions like California and Australia is often more fruit-forward, with leafy green notes, chocolate, and rich baking spices like vanilla and clove from oak-aging. https://www.thespruceeats.com/quick-guide-to-merlot-3511188

Comparison of Absinthe and Pastis

Pastis is more licorice and anise-flavored and is lightly sweetened. Pastis also lacks wormwood. Whereas absinthe is made with green anise and wormwood, pastis gets its flavor from star anise, fennel and licorice. Pastis makers macerate those ingredients with other aromatic plants, depending on the recipe, and distill the mix. Then, they add sugar, making pastis a liqueur rather than a spirit.

Comparison of Petite Sirah and Syrah Grapes

Petite Sirah is not the same grape variety as Syrah, with which it's often conflated. Petite Sirah is actually the same as the Durif grape variety of France, which is the result of a crossing between Syrah and a local grape variety called Peloursin. In practical terms, this effectively means that Syrah and Peloursin are the "parent" varieties of Petite Sirah.

Comparison of Angostura and Peychaud's Bitters

Peychaud's is the lighter and sweeter of the two, with notes of candied cherry, clove, orange, and a distinct bitter finish. Angostura is deeper and more savory. Peychaud's has a strong anise flavor, while Angostura has much more of a spiced flavor, like cloves and cinnamon. Peychaud's is decidedly the brighter and more colorful of the two bitters, with cherry red and orange hues, while Angostura is amber or caramel-colored, similar in appearance to watered-down cola. Angostura is the more powerful, coming in at 89.4 proof, but because a dash contains a minute amount of alcohol, the company actually markets it as non-alcoholic. Peychaud's comes in a bit lower, at 70 proof. https://vinepair.com/articles/angostura-vs-peychauds-bitters-explained/

Comparison of Pale Ale and Pilsner

Pilsners are pale lagers and some beers of that style share the pale golden color of lighter pale ales. The two styles are very drinkable and cater to the taste of the average beer drinker. The primary contrast is in the yeast. Pilsners are brewed with bottom-fermenting lager yeast, while pale ales require top-fermenting ale yeast. In the glass, pilsners are generally clear while pale ales are slightly opaque. The taste of pale ales is maltier, more bitter, and hoppier than the clean, crisp lagers.

Pinot Noir Glass

Pinot Noir glasses have a balloon-shape to the bowl and rim and are ideal for opening up the subtle flavor profiles within a glass of Pinot Noir. Used for Pinot Noir, though one can enjoy the flavors profiles of Burgundy and other reds using this glass.

Comparison of Chardonnay and Pinot Blanc

Pinot blanc is frequently mistaken for chardonnay, which has a similar coloring and acidity. Pinot blanc is often treated similarly to chardonnay during the winemaking process, as both take well to oak maturation. The resulting wine is medium to full-bodied with good acidity, similar to chardonnay. Pinot blanc grapes are used in a number of ways to produce different styles of wine, though the variety is not as popular as that of the dominant white wine, chardonnay.

Comparison of Pisco and Grappa

Pisco and grappa are both styles of brandy distilled from grapes. Pisco is a South American product introduced by Spanish conquistadores in the 16th century. Grappa is an Italian liquor dating to around the 13th century. Grappa is often clear like Peruvian pisco, but may also be barrel-aged, similar to Chilean pisco. The biggest distinction is in the grape distillate. Grappa is made with the pomace left over from wine production. Pisco uses fermented grape juice from which the pomace is discarded. Grappa is known to have a strong burn and taste like sour plums. Pisco tastes more like a rustic brandy that's surprisingly smooth.

White Port

Port made with white wine grapes and exhibiting brighter flavors like stone fruit, apple, citrus peel, and toasted nuts. Reserve white port is aged for at least seven years for a bolder, nutty taste.

Port Glass

Port wine glasses have a narrow rim to reduce evaporation. This also helps to concentrate the aromas of the wine. May be used for any type of dessert wine.

Comparison of Porter and Stout

Porters and stouts are closely related. Stouts originally may have been a style of porter that has developed into a distinct and separate category. The line between the two is often blurred in modern brewing, with brewers using one name or the other to describe an individual beer. The two beer styles share many similarities. Most noticeable is the dark brown to black color that's often opaque but not cloudy. They generally rely on a pale malt base that is enhanced with dark malt—particularly crystal, chocolate, and black malts. Stouts tend to use roasted barley and porters generally do not. Additionally, a stout is typically heartier and thicker than porters. Either style may also be brewed with adjuncts for additional flavor. Chocolate, coffee, and vanilla are common, with some beers adding oatmeal, fruits, honey, maple, nuts, and other flavoring ingredients. The primary difference between stout and porter has traditionally been gravity. Until recently, stout was only brewed with very high gravities but many brewers, especially American micros, are brewing very nice stouts with relatively normal gravities. Because stouts are somewhat related to porters, they do share similar darkness and some of the same flavor notes as their ancestor, but porters tend to be lighter in color and are made with roast malted barley while stouts are made from black patent malt. As such, stout beers are darker and have a sweet, full-bodied, slightly roasted flavor profile with heavier notes of coffee than porters, which are more reminiscent of chocolate. That said, there are chocolate stouts with distinctive dark chocolate notes, achieved either through an extensive kiln roasting process, which imparts a bitter chocolate flavor and aroma to the malt or by actually adding dark chocolate to the fermented product.

Malt / Malted Barley

Processed barley that has been steeped in water, germinated on malting floors or in germination boxes or drums, and later dried in kilns for the purpose of stopping the germination and converting the insoluble starch in barley to the soluble substances and sugars in malt. https://www.craftbeer.com/beer/beer-glossary#Lautering

Comparison of Prosecco and Champagne

Prosecco and champagne are both sparkling wines with protected status. Prosecco can only be made in Veneto, Italy, while champagne is only produced in the Champagne region of France. Champagne gets its bubbles during a final fermentation inside the bottle, producing a fully sparkling wine with minuscule bubbles. Prosecco referments in pressurized tanks before being bottled and producing a wine that can be sparkling, semi-sparkling, or still. Overall, champagne is more labor-intensive and costly to make, making the wine itself more expensive.

Pét-Nat

Pét-nat is an abbreviation for "pétillant naturel"—a French term that roughly translates to "naturally sparkling." Considered "a wilder version of a sparkling wine like Champagne." A wine bottled during initial fermentation, in which the sugars from the grapes provide the bubbles." Traditional Champagne (and other sparkling wines like Crémant and Cava) are made by combining one or more still dry wines — basically, finished wines that have already undergone fermentation — with a small amount of yeast and sugary liqueur. This combination is bottled and aged, and the yeast eats the sugar in the liqueur. This second, in-bottle fermentation produces the trapped carbon dioxide that gives these sparkling wines their bubbles. (Prosecco and other less-expensive sparkling wines often undergo secondary fermentation in large tanks, rather than in bottles. In some cases, CO2 is simply pumped into a finished wine before bottling.) Rather than blending different dry wines and putting them through a second round of fermentation and aging, pét-nat is bottled while still undergoing its first round of fermentation via methode ancestrale. While classic sparkling wines are typically made from a narrow range of grapes, pét-nat is made with all kinds of unusual and interesting grape combinations. Pét-nat is also unpredictable. There is no control once it's in the bottle, so every bottle will be a little different in flavor and aroma. When a pét-nat is first released, it may still be a tad sweet — the result of some residual sugar that hasn't yet undergone fermentation. It tends to get drier as time passes, and to speed that up a bottle may be put in a sunny window for a few days — the sunlight helps encourage in-bottle fermentation. He also says that a pét-nat's bubbles often become softer and smaller as it ages. Pét-nats aren't meant for long cellaring. Most pét-nats tend to be fairly low in alcohol — usually well under 13% ABV— and so they're usually refreshing and great for afternoon or evening drinking. Many are also unrefined and unfiltered, and may include some leftover yeast cells, which can lead to a slightly cloudy or hazy appearance. Because they are made through methode ancestrale, they contain less sugar than similar wines such as Prosecco. Pét-nats are usually crowned with a modest crown cork, similar to a bottle of beer or cider. https://www.foodandwine.com/wine/what-exactly-is-a-pet-nat https://petnat.ch/what-is-pet-nat/

Quinquinas

Refers to a category of quinine-laced fortified wines.

Zipper

Refers to two cocktails: 1 ounce vodka 1 ounce raspberry/black raspberry liqueur 1 ounce lemon-lime soda Fresh berries, for garnish Mint sprig, for garnish Build the ingredients in a chilled old-fashioned glass with ice. Garnish with berries and mint. OR 10ml Grand Marnier, 10 ml ounce Tequila, 10 ml Irish Cream Liqueur Pour the Grand Marnier into a shot glass. Float the tequila on top of the Grand Marnier. Top with the Irish cream liqueur.

Whirlpool

Refers to two things in the beer world: 1. A method of collecting hot break material in the center of the kettle by stirring the wort until a vortex is formed. 2. A brewhouse vessel designed to separate hot break trub particles from boiled wort.

Dirty Martini

Regular martini + 1/2 ounce olive brine Garnish: 2 to 4 olives

Comparison of Rosé Wine and Rosé Champagne

Rosé champagne is much sweeter than wine. Rosé champagne is also generally much fruitier than regular champagne, but it's also not as light.

Rum

Rum is a liquor distilled from sugar. The sugar may be either pure cane sugar, a syrup, or molasses. No matter the base, the underlying flavor profile of rum is a sweet, toasted sugar. The use of sugar cane distinguishes rum from all other liquors. Many rums are aged in wood casks. The type of wood used is often the determining factor in the color of rum produced in the end. The majority of rum is bottled at 40 percent alcohol by volume (80 proof). There are some exceptions, including overproof rums which can reach 160 proof. The higher alcohol content makes these a popular choice for lighting drinks on fire. Rum is produced throughout the world and each region and country have different laws and traditions that are used in its production. Each of these will give the individual rum various and distinct characteristics. Most will have a sweet flavor. The sweetness can vary widely and the flavor is also balanced with the smoothness, richness, smokiness, and drinkability. https://www.thespruceeats.com/introduction-to-rum-760702

Sherry Glass

Sherry wine glasses tend to be small glasses. The smaller size is ideal for dessert wines, which will have a higher alcohol content than other types. May be used for any type of dessert wine.

Comparison of Brown Ale and Stout

Side-by-side, the majority of brown ales are lighter in color than stouts. The two styles overlap in the beer color chart and darker brown ales can look similar to lighter stouts. Tastewise, stouts have a roasted character while brown ales focus on the maltiness. Stouts also tend to be hoppier and have stronger alcohol content, especially the American brews and imperials. Brown ales have a milder flavor in comparison and are often low to moderate in alcohol, making them sessionable. Brown ale falls between amber ale and porter on the beer style spectrum and is comparable to other styles.

Saison Beer

Saison is an ale style of beer that originated in southern Belgium. Also called "farmhouse ale," it's a rustic beer that, unlike other styles, is open to the brewer's interpretation. Saisons often use wild, top-fermenting yeast and a variety of local ingredients, including various grains. Refreshing and moderate in alcohol, these brews can range from light to dark, taste malty or hoppy, and are often noted for fruity or spicy characteristics, as well as a low bitterness. Saison is French for "season." To many beer experts, saison is just one style of farmhouse ale. They would include other rustic, artisanal European beers (bière de garde of France, for example) in the "farmhouse" family. In the U.S., farmhouse ale is often seen as a synonym for saison, possibly because it is the best known of the European farmhouse styles. Belgian Saison: As with many Belgian styles, almost anything can go into a saison, and consistency between different brewers is not expected. Most saisons are based on pilsner malt with adjuncts, such as herbs, ​honey, fruits, and spices. The style contains a bit more hops than other Belgian styles. It is also sometimes dry-hopped. It uses an ale yeast that contributes lots of flavors. This is often enhanced with a sour mash or Lactobacillus to add some acidity to the beer. American Saison: Craft brewers enjoy the freedom of the saison style. They interpret it in a variety of ways, from wild yeasts suited to the local climate to old or unusual equipment with rustic charm. Some even describe saison as less of a "style" and more of a "philosophy" that allows the brewer to experiment endlessly. This offers drinkers a great variety of well-crafted ales to explore. Though most share Belgian saison characteristics, there's always something new to discover. Best between 45 and 55 degrees Fahrenheit, saison is often served in a tulip-shaped glass that accents the intriguing aromas. The glass may be stemmed or similar to a tall pint. Saison is a yeasty beer, and the residual yeast produces a cloudy beer. Some brewers and drinkers prefer to pour saison so it doesn't disrupt the yeast layer, resulting in a clearer beer in the glass. To do this, pour slowly and stop before emptying the bottle completely. If personal preference is for a cloudy beer, pour some or all of the remaining yeast.

Comparison of Sauvignon Blanc and Chardonnay

Sauvignon Blanc tends to exhibit more grapefruit and herb or bell pepper aromas and flavors, whereas Chardonnay falls more on the melon and autumn orchard fruit end of the spectrum, and sometimes even tropical fruit. Chardonnay also generally has less acidity than Sauvignon Blanc.

Vinification

The act of creating wine from grapes, beginning with the crushing of grapes at harvest and ending when the fermented juice is barreled. The term is loosely synonymous with "winemaking."

On the Rocks

Served over ice.

Flame

Setting a drink on fire before serving. Usually seen in shots.

Should cocktails with egg whites be shaken or stirred?

Shaken. If stirred, the ingredients may separate too quickly.

Why would one not shake a martini?

Shaking rather than stirring a Martini has two principal effects. One: the rapid movement of ice in shaker melts more of the ice than gentle stirring, thereby diluting the drink. Two: the drink is likely to be cloudy rather than clear — it becomes bruised. For Martini drinkers, both effects are undesirable.

Comparison of Sherry and Port

Sherry is often miscast as a sticky sweet wine and lumped together with dessert wines like port. While there are sweet varieties of sherry, the majority are made in a dry style. Both wines are fortified, making them higher in alcohol, and they play well with food. A relatively dry, aged tawny port and an amontillado or sweet oloroso sherry have the most in common, although sherry will always have a drier, more savory flavor profile.

Orange Liqueur

https://www.thespruceeats.com/understand-your-orange-liqueur-options-759911

Rotgut

Slang term for cheap, poor-quality and potentially toxic alcoholic liquor.

Slight Taper Rosé Glass

Slight Taper rosé glasses are best for a mature rosé. It consists of a short, rounded bowl. It has a slightly tapered rim but not a flared lip as used for the Flared Lip rosé glass.

Customary Way to Drink Soju

Soju is usually consumed neat, often chilled and sipped straight in small glasses. Traditionally, soju is enjoyed socially along with food and snacks. Typically starting with the eldest member of the group, everyone at the table pours someone else a glass (never for oneself). Both the person pouring and the receiver use two hands on the vessels. You're expected to take the straight shot without looking at the person who served you and after the first round, it's acceptable to sip the soju. If you notice someone shaking or swirling the bottle, it's an old custom that dates back to a time when soju would have sediment that needed to be reincorporated. It's rare that any soju is left in the bottle once it's open and it is known for producing some nasty hangovers. Gonbae is Korean for "cheers!" and heard often when enjoying soju.

Pomace

Solid material left behind by grapes when pressed — particularly the skins, seeds, and stalks.

Comparison of Sour Beer and Saison Beer

Sour beers may be either a lager or ale, while Belgian saisons are ales. The two beer styles tend to be equally refreshing and highly carbonated. Depending on the brewer's approach, saisons might have a slightly tart taste, but they are generally not as puckery as sour beers. A variety of methods are used to produce sour beer. The common factor is the introduction of an acid-producing organism, which is responsible for producing the tart taste during fermentation. When making a saison, the brewer may employ Brett, Lactobacillus, or a sour mash in the wort. It is typically in combination with Saccharomyces and at lower levels than sour beer, so the beer's acidity is more modest. In sour beers, wild yeast and/or bacteria methods are most common.

Pot Still / Alembic Still

Still used in distillation that requires a batch process whereby the liquid must be distilled twice in order to achieve the desired strength. Heat is applied directly to the pot to which the wine or beer is contained. Pot stills look like kettles. The "pot" refers to the large, spherical main chamber, from which a swan neck and lyne arm protrude like a spout. The arm feeds into a coiled condenser, also known as "the worm," and finally into a collection vessel. Pot stills are almost always made of copper. During pot distillation, the wash heats in the main chamber until boiling ethanol vapor rises to the head of the still and exits via the lyne arm. From here, vapor passes into the cooling coil, where it condenses and flows as a liquid into a collection vessel. Traditionally, distillers used direct heat sources like fire to heat the pot, but nowadays, temperature-controlled steam is a common alternative. The modern technique is desirable because it reduces the risk of burning the wash, creating undesirable flavors. Nevertheless, some pot distillers continue to use direct heat. https://vinepair.com/articles/pot-column-distilling-vodka/

Table Wine

Still wines containing 7 to 14 percent alcohol. The term is also a quality classification in many European Union countries, indicating the lowest level of quality.

Comparison of Strega and Yellow Chartreuse

Strega is often compared to Yellow Chartreuse in both look and taste. The two liqueurs have the same gold color and are comparable in price. Both recipes include a blend of botanicals that are well-kept secrets. You will find the herbal flavor of Strega to be softer and slightly sweeter, though there is a distinct focus on mint that is not found in Chartreuse. In many cocktail recipes, the liqueurs can be used interchangeably.

Spirit

Synonymous with liquor: A hard (the hardest) alcohol product made by distillation, often clocking in around the 40% ABV mark, possibly flavored but always unsweetened.

Which wine is the Hermitage appellation based around?

Syrah

Dry Hopping

The addition of hops late in the brewing process to increase the hop aroma of a finished beer without significantly affecting its bitterness. Dry hops may be added to the wort in the kettle, whirlpool, hop back, or added to beer during primary or secondary fermentation or even later in the process.

Transfer Method

Technique for making sparkling wine in which, after the second fermentation in the bottle and a short period of sur lie aging (but before riddling), the wine is transferred — with sediment — to a pressurized tank. The wine is then filtered under pressure and bottled. With the enormous savings in labor and time, the wines are slightly less intense and less creamy than those produced using the more time-consuming and expensive méthode Champenoise. https://www.winespectator.com/glossary/show/id/transfer_method#:~:text=Technique%20for%20making%20sparkling%20wine,filtered%20under%20pressure%20and%20bottled.

Comparison of Tempranillo and Cabernet Sauvignon

Tempranillo and cabernet sauvignon are two food-friendly dry red wines that are aged in oak. Cabernet sauvignon originates in the Bordeaux region of France and tends to be richer and bolder, with a full body and high tannins. Both wines have dark fruit flavors with savory aspects, making them decent substitutions for each other.

Comparison of Traditional Method and Charmat Method Wines

The Charmat method uses a second fermentation in a large stainless steel tank to trap carbonation in wine. In the méthode Champenoise, the second fermentation happens inside the individual bottles in which the wines are sold. The méthode Champenoise yields the strongest carbonation. Charmat method wines have softer carbonation that dissipates more quickly. Charmat method wines tend to be sweeter than wines made with the méthode Champenoise. This is due to stylistic choices by winemakers rather than any inherent difference in the production methods. Methode Champenoise wines are usually nuttier and toastier. Méthode Champenoise sparkling wines are more likely to be made from pinot noir and chardonnay. Charmat method sparkling wines are commonly made from aromatic grapes like glera, riesling, moscato, and lambrusco varieties. Charmat method wines are less expensive to make than méthode Champenoise wines because the Charmat method uses less labor and aging time than the méthode Champenoise. Both Traditional and Charmat methods begin with the creation of a base wine. This base wine is many times a blend of wines, from different grape varieties, different vineyards, and/or different vintages. Next, yeast and sugar are added to a small amount of the base wine. This mixture, called the liqueur de tirage, is added back to the base wine. Secondary Fermentation: The yeast converts the sugar in the wine to CO2 and alcohol. The CO2 is trapped in either a bottle or a tank, depending on the method. • Traditional Method: The base wine is put into bottles to undergo the secondary fermentation. The bottles are aged from 9 months to over 5 years. • Charmat Method: The wine is put into a stainless steel pressure tank to undergo the secondary fermentation. The process typically takes one to six weeks, a much shorter time than the Traditional Method. Riddling/Removal of Lees: • Traditional Method: Every bottle of traditional method bubbly undergoes the riddling process. This is when the bottles are put into riddling racks and rotated on a specific schedule to move the lees to the neck of the bottle. • Charmat Method: No riddling needed for this sparkling wine. Instead, the bulk wine is filtered prior to bottling to remove the lees. Disgorging: • Traditional Method: With this method, disgorging is needed. Disgorging is a process where we place the riddled wine in a neck freezer, which freezes all the lees into a nice little ice plug. Using a disgorging machine (or for magnums, we disgorge manually), remove the cap from the bubbly and quickly remove the ice plug. • Charmat Method: Since the yeast was removed via filtering, this step is skipped. Dosage: This is where the winemakers put their final stamp on the wines. They create a liquor made of still wines and sugar to add to the wine. This is known as the dosage; the amount of sugar used for the dosage varies and will dictate the sweetness of the wine. The winemaking team does quite a bit of taste testing before they decide on the final dosage. • Traditional Method: A dosage is added to each bottle to not only enhance the wine, but also to replace the wine that was lost in the disgorging process. • Charmat Method: These wines also receive a dosage, but it is added to the bulk wine prior to bottling. Bottling: • Traditional Method: With this method, the wine is bottled prior to secondary fermentation and remains in this bottle throughout production. Each bottle is unique and has its own batch. • Charmat Method: These wines are not bottled until the very end of production. Taste, Aroma, and Bubbles: • Traditional Method: Because these wines have more contact with the lees than the charmat method wines, traditional method bubbly typically has aromas and flavors such as toastiness, nuttiness, caramel, and yeastiness. The texture seems more smooth and creamy. The bubbles are tinier, and usually feel less aggressive in your mouth than the bubbles of charmat wines. • Charmat Method: These sparklers tend to be fruitier than traditional-method sparkling wines, especially those wines that are fermented for a shorter time period. The bubbles are typically larger and coarser than the bubbles in traditional method wines. Uniqueness: • Traditional Method: Each bottle of bubbly is distinctly unique because the secondary fermentation, disgorging, and dosaging all occur individually and in the bottle. • Charmat Method: Every bottle from the same batch will be the same. https://www.masterclass.com/articles/how-to-make-sparkling-wine https://iscbubbly.com/2018/03/traditional-method-vs-charmat-method/#:~:text=Charmat%20Method%20%E2%80%93%20The%20wine%20is,time%20than%20the%20Traditional%20Method.

Genever

The Dutch and Belgian version and the original style of gin. It was first distilled for medicinal purposes and was the original gin used in many of the classic American cocktails of the 19th century. Genever is distilled from malted grain mash in a manner similar to whiskey. It tends to be lower proof (70 to 80 proof) than its English counterparts. Genever is often aged in oak casks for one to three years and comes in two styles. Oude (old) genever is the original style with a straw color; it is relatively sweet and aromatic. Jonge (young) genever has a drier palate and lighter body.

Comparison of Méthode Traditionnelle and Méthode Champenoise

The European Union has restricted the use of the term méthode champenoise, which solely refers to wine made in the Champagne region of France using the technique. Wines made outside of the Champagne region using méthode champenoise must instead use the terms méthode classique, méthode traditionnelle, or a local equivalent. In the production of Spanish cava and Portuguese espumante, it's referred to as método tradicional; in Italy, metodo classico; in Germany, klassische Flaschengärung. Outside of the E.U., the terms are interchangeable. https://www.masterclass.com/articles/how-to-make-sparkling-wine-using-the-methode-champenoise

Sekt

The German term for sparkling wine. Unlike Champagne, the term is unprotected and only low standards must be met for a drink to be called Sekt. Thus, it has a history of being low quality. In Germany, the large producers are allowed to import grapes, juice, or wine to produce Sekt. These wines are labeled according to EU minimum standards and aren't allowed to use a protected designation of origin, meaning they are often of the lowest quality. German Sekts are only from Germany and are usually made in a sweetish-fizzy style, using Germany's more affordable varieties from economical regions (like Müller-Thurgau). The wines are not allowed to use a protected designation of origin, but will have the country of origin on the bottle. This quality level of Sekt is kind of like a fizzy Liebfraumilch. Quality starts at Sekt b.A., which specifies one of the 13 official German wine regions. Wines use regional grape varieties, and it's even possible to find some Sekt b.A. made like Champagne using the Traditional Method and a blend of Chardonnay and Pinot Noir grapes. Because there are no rules specifying winemaking method (producers use both Tank, Transfer, or Traditional Method) it's somewhat difficult to verify quality. The first thing to do would be check the label to verify: • The Sekt is labeled after a specific German region • The method of production is the Traditional Method (often labeled "Klassische Flaschengärung") • The bottle has a quality control test number (in German, the A.P.Nr.) The best thing to do would be to look into the producer and see if they list detailed information about the Sekt, including varieties used, length of aging, and vineyard areas. Winzersekt is Germany's attempt to define high-quality Sekt. This style of Sekt is most commonly made with the Riesling varietal, although it's possible to find them produced of Chardonnay, Pinot Gris, Pinot Blanc, and even Pinot Noir (as rosé). • Grape variety must be listed • Vintage must be on the label • Produced using the traditional method • Grapes must come from a producer's or cooperative's combined vineyards • Wines must be made in the same region where they're grown Most Sekts are made using the Charmat method, though higher-quality ones usually use the traditional method. https://winefolly.com/deep-dive/new-sekt-wine-guide/

Makkoli

The Korean equivalent to sake, essentially a rice wine that is fermented (not distilled). It's left unfiltered and has a tangy flavor because it naturally contains a lactic acid similar to that found in yogurt.

Riesling Glass

The Riesling wine glass is quite small, with a smaller rim. As Rieslings tend to be quite sweet, the glass is designed to cut down on the intensity of the sweet flavor with the smaller rim. A smaller rim on a wine glass will send the wine to the back of the mouth, avoiding overwhelming the senses with intense sweetness. Used for Riesling, Zinfandel, and Sauvignon Blanc.

Sauvignon Blanc Glass

The Sauvignon Blanc wine glass is tall with a slender bowl. This helps to contain the floral and fruity aromas of the wine to keep them from escaping until sipping. The shape of the Sauvignon Blanc glass was cleverly designed to guide the tongue into a U-shape to direct the wine for a smoother taste, avoiding triggering the sides of the mouth, which may pick up the acidity. Undoubtedly, this wine glass was made for Sauvignon Blanc. However, one can also enjoy other light to medium-bodied wines with a fruity flavor.

Attenuation

The amount of gravity that disappears from your wort is called attenuation. This is a percentage letting you know how much the density will drop or how much sugar the yeast will consume. Most yeast strains attenuation is between 65% - 85%. Attenuation = ((Original Gravity - Final Gravity)/(Original Gravity - 1)) * 100

Clarity

The amount of suspended particulate matter in a wine, clarity is described in terms of the wine's reflective quality; brilliant, clear, dull or hazy. A pronounced haziness may signify spoilage, while brilliant, clear or dull wines are generally sound.

German Pilsner

The beers most drinkers associate with the pilsner. Brewed with German Noble hops, including Hallertau and Hersbruck, the beer is thinner and lighter colored than its Czech counterparts. The straw-colored beer has brilliant clarity and is topped with a big, foamy white head. It's often described as having a more refined "clean" taste that is more polished and balanced than the Bohemian pilseners.

London Dry Gin

The best-known and most widely produced style of gin in the world today. It's often considered the benchmark that defines gin. This is a juniper-forward, very dry gin. Its flowery and aromatic characteristics are a result of adding the botanicals during the second or third distillation. The vapors from these flavoring agents reach the alcohol as they pass through a specialized still with an attachment called a gin head. London dry gin is often preferred for making martinis and the most versatile for cocktails.

Chambord

The brand name for a famous French black raspberry liqueur with a cognac base. This premium spirit is enjoyed worldwide as a fruity staple in the modern bar because it's essential in several favorite cocktails. It can also be drank straight, whether slightly chilled or on the rocks. As a premium liqueur, Chambord is a bit expensive, and there are cheaper alternatives. Several companies produce raspberry liqueur, though most don't have the extra flavors that add to Chambord's complex taste. You can also use crème de cassis or crème de mûre as substitutes. The drink's flavor will change slightly with either, and these are sweeter, so reducing a cocktail's sweetener may be necessary to maintain a balanced drink. Alternatively, raspberry syrup is a nonalcoholic substitute that is great in drinks. Making Chambord requires a double infusion of whole raspberries, blackberries, and black currants in French spirits. Each round lasts for several weeks, and the fruits are also pressed for their juice. To complete the process, the berry-infused spirit is blended with blackberry, raspberry, Madagascar vanilla, and Moroccan citrus peel extracts, as well as XO cognac, honey, and spices (cinnamon, clove, and ginger). Once finished, the liqueur is bottled at a relatively mild 16.5 percent alcohol by volume (ABV, 33 proof). Chambord's bottle design is instantly recognizable. The stout orb is adorned with a golden lid and branded band around the middle. Chambord has a rich, semi-sweet, and intense berry flavor. Even though it has vibrant color and fruit ingredients, it is not overly sweet, and the vanilla and citrus peel taste is present. It has a velvety mouthfeel that makes it even more delicious. Due to its popularity, when a cocktail calls for a raspberry liqueur, Chambord is almost always the first choice. https://www.thespruceeats.com/what-is-chambord-liqueur-760266

Comparison of Liquor and Liqueur

The definition of a liquor is a distilled alcoholic beverage. That means the word liquor includes all of the "base spirits" (e.g., gin, rum, vodka, whiskey, etc.) as well as all liqueurs. The word liqueur is typically reserved for the sweetened and/or lower-proof distilled spirits. Some distilled spirits get classified as a liqueur, but they don't technically qualify. Absinthe is a great example: It may appear with anise liqueurs in bars and liquor stores, but it is not sweet, so it's a liquor and not a liqueur. This tends to happen with vermouth as well; it is wine fortified with a distilled spirit, but neither a liquor nor a liqueur.

Ron

The designation of rum produced in Spanish-speaking areas. Almost always molasses-based, it tends to be lighter in body and flavor.

Cider

The expressed juice of a pressed fruit — typically apples — used as a beverage. Pears that are used in this manner produce a cider better known as perry. In most European countries, the name is restricted to fermented juice. In North America, the freshly expressed juice that has not been subjected to any permanent preservative treatment is generally called sweet cider (and is non-alcoholic), whereas juice that has been permitted to undergo some natural fermentation is designated hard cider (and is alcoholic). In the making of cider, apples are ground into a fine pulp, or pomace, and then pressed. For hard cider, the extracted juice is conveyed directly into fermenting vats or casks. If the fermented cider is to be sweet, the juice must be filtered at an early stage to make possible the retention of the desired percentage of unfermented sugar. If a dry cider is desired, fermentation must proceed until all or most of the sugar is converted into alcohol. Natural fermentation resulting from the wild yeasts present on the apples is the usual practice, but some makers pasteurize the fresh juice and then add pure cultures of selected yeasts. After about three months the juice is subjected to filtration to remove sediment and the look of turbidity. Flavor is improved by aging hard cider for a few months, or even two or three years, after filtration. Some hard cider is sparkling. In the making of sweet cider or apple juice, apples are ground and pressed in much the same manner as for making alcoholic cider. Europeans prefer a juice that is mellowed by holding it for a few months in large tanks under pressure supplied by introducing carbon dioxide into the tanks. Americans generally prefer freshly pressed juice. The commercial processing procedure for making a clear juice is to clarify and filter the juice, flash-pasteurize it, fill metal or glass containers with the juice, close the containers, and cool them immediately. If an unclarified or cloudy juice is to be packed, the apples are often sprayed with ascorbic acid when they are ground to prevent darkening of the juice by oxidation and to reduce the amount of sediment in the finished product. https://www.britannica.com/topic/cider

Wash

The finished product of fermentation destined to be distilled for the first time.

Head

The formation atop a beer caused by carbon dioxide bubbles surfacing on the top of the liquid portion of a beer. This CO2 is present either naturally from the fermentation process in the beer's production, or from manual addition to the beer. The head's greatest function is to create a striking visual presentation of a newly poured beer, which establishes a sense of freshness and signifies the kind of beer being served. In addition, the head also traps aromas and flavors that are essential to getting the most out of your beer. Ingredients like malt, barley, hops, wheat, and other grains largely determine the form of the beer head.

Lacing

The residue from the head of a beer sticking to the side of the glass. Beer consumed gradually results in more lacing than beer consumed at a quicker pace. Nitro stouts usually have the most lacing, but lacing quality drops significantly when the glass the beer is served in isn't clean. https://vinepair.com/articles/what-is-beer-lacing/

Soda Water / Seltzer

The foundation for most of the other sodas — soda in its purest form, simply carbonated water. It goes by many names, including sparkling water, mineral water, and seltzer. Some of these have hints of flavor, most often of light fruit flavors, but traditional soda water is unflavored and unsweetened. Bottled soda water is available, but the freshest soda comes from an old-fashioned soda siphon or any of the modern soda makers. To get any other type of soda, plain soda water is typically mixed with a flavored syrup. https://www.thespruceeats.com/understanding-soda-waters-760299

Horchata

The generic name in Spanish for a variety of sweet drinks made of grains, ground nuts, and spices—or a combination of all three, sometimes with even more additions like seeds. It originated in Spain as a nut beverage but when imported to the Americas, it quickly transformed into the Mexican rice horchata, its most commonly known form. The beverage, as it is consumed in today's Mexico, is made of rice, sugar, water, and spices—a dairy-free but milky-looking drink that is served over ice as a cooling beverage. Horchata is a sweet and usually dairy-free beverage made of soaked grains (or nuts and seeds) and water that is flavored with spices. Although each culture brings its own preferences and flavor profiles into the preparation, and other ingredients are added, horchata is, in essence, a simple and humble beverage. Widely consumed in Mexico, there not only are adaptations throughout Latin America, but also versions in African traditions, where soaked grains are also used to make beverages. Horchata flavor can vary greatly depending on the recipe, but in general, these are mild, sweet, and creamy beverages, perfumed with local spices and sweetened with natural sugars. They're meant to be refreshing, and some are more filling than others, but most accomplish a cooling and soothing effect. https://www.thespruceeats.com/what-is-horchata-2342861

Sling Glass

The glass is tall, wider at the top but narrower at the bottom, with a very short neck — like an elongated cosmopolitan glass. Holds about 11 oz. https://www.dimensions.com/element/sling-glass

Mash Bill

The grain recipe used to produce a specific whiskey.

Hops

The hop plant is a long, fast-growing vine. It dies back or is harvested at the root in late autumn and regrows to 25 feet or more the following summer. The part of the plant that interests brewers and beer lovers is the cone, the flower from the female hop plant. Both male and female hop plants produce cones, but the male cones are of no importance in brewing beer, or in any other application, so much so that male hops are virtually eradicated in commercial hop nurseries. Hops impart a necessary bitterness to beer that might be overly sweet or out of balance without them. What's more, hops leave behind a whole lot of flavor in the form of citrusy, pine-like, herbal, and earthy aromatics. Hops also help maintain a beer's foamy head and lend antibacterial qualities that help prevent spoilage. https://www.thespruceeats.com/grow-hops-for-homebrewing-353150 https://www.seriouseats.com/different-types-of-hops#:~:text=They%20tend%20to%20be%20grassy,what%20English%20hops%20can%20do.

Lace / Top Off

The last ingredient added to a drink, typically poured on top of the drink.

Manzanilla

The lightest style of sherry and dry, similar to Fino. It has a fresh flavor with a touch of salinity and is not made for aging.

Distillate

The liquid collected during distillation when the evaporated substance condenses. Distillates are usually subsequently filtered, aged, or flavored, and must be diluted to make them drinkable.

Why are citrus fruits a common ingredient in many bartending drinks?

The main sources of flavor in citrus fruits — citric acid, malic acid, and succinic acid — are extremely appealing in concert with a combination of alcohol, sugar, and bittering agents. Varieties which contain a higher ratio of citric acid to sugar, like lemons and limes, are actually significantly more palatable when their sour elements are cut with some amount of bitterness. That citric-acid sourness is exactly what makes citrus juice such a common choice to pair with spirits. Powerful flavors of alcohol, particularly in sharper, unaged spirits, benefit from being blended with something that can match their robust profile—and one of the only things that makes someone pucker quite like a shot of vodka is taking a bite out of a lemon. When used in the right proportions, the acidity cuts through the ethanol burn and asserts its flavor as an equal partner in the pairing. As such, citrus does a disservice to subtler spirits, the finer notes of which it can easily overpower. Citrus should always be squeezed fresh immediately before using it in a drink—as the juice sits out, many of the volatile aromatic compounds are lost to evaporation or oxidation, and its flavors and aromas gradually go by the wayside. In the case of lemon and lime juice, though, letting them sit for a few hours may actually improve the flavor. Orange juice, however, doesn't benefit from the bitter compounds. Grapefruit is more hit or miss. Thanks to the presence of pulp, when the juice is used in a shaken cocktail it adopts a light, frothy character that makes it a perfect base for sours and fizzes, and generally elevates the aromas of any ingredient by introducing air bubbles. Shaking the drink also prevents the juice from separating too quickly. Pulpless juices, like apple or cranberry, don't offer quite the same fullness of character. https://www.madriverdistillers.com/mrd-btv-blog-post/how-citrus-transforms-cocktails/

Final Gravity (FG)

The measured specific gravity once fermentation has completed. Final Gravity = 1 + ((Total Gravity Points * (1 - Attenuation Percent)) / 1000) The final gravity is just an estimate based on the rating of the yeast. The fermentability of the wort will have a huge impact on what the final gravity will be.

Specific Gravity (SG)

The ratio of the density of a sample to the density of water. A measurement obtained before obtaining the OG, read by using a hydrometer or similar instrument. The SG compares the density of the beer (or wort) to the density of water. Water has a specific gravity of 1.000. When grains for the wort are added, the density increases. For example, a stout may have an SG reading of 1.090, which means that it is 9 percent more dense than water and you can assume that it contains 9% sugar.

Lager

The most common type of beer in the world. The bottom-fermented techniques used to brew it result in a crisp, refreshing beer, though it's a surprisingly diverse group. Generally, the characteristics of a lager include a light, crisp taste that is mellow and smooth. With very few exceptions, it is generally recommended to serve lagers cold. Bocks are the exception and often best when served closer to room temperature. It's common to serve dark lagers and mass-brewed beers in a mug or pint glass, and pilsners in a pilsner glass. Helles and amber lagers are frequently poured into steins, while a stemmed goblet is traditional for bocks. With all lagers, tilt the glass to a 45-degree angle and pour slowly to produce a head that's about two fingers tall. https://www.thespruceeats.com/definition-of-lager-353244

Méthode Ancestrale

The oldest known method of making sparkling wine. The process goes by many names: rurale, gaillacoise, artisanale, pétillant naturel, and in some appellations, like Montlouis-sur-Loire, pétillant originel. This winemaking technique involves bottling wine partway through its primary fermentation to trap carbon dioxide gas in the bottle, creating a gentle, bubbly carbonation. Many wines made using the ancestral method are sold unfiltered, which leaves them cloudy with some sediment at the bottom of the bottle. Some drinkers like to shake the bottle to homogenize the liquid, while others prefer to carefully pour clear wine off the sediment. Wines made using the méthode ancestrale can be recognized on the shelf by their crown cap, which looks like the cap of a beer bottle. During the méthode ancestrale, wine is moved from a vat into individual bottles while it is still fermenting, and then sealed under a crown cap. Bubbles are created when carbon dioxide gas, a byproduct of alcoholic fermentation, gets trapped in the wine. The wine is not filtered and no dosage (sugar) is added, which is why pét-nat is considered more "natural" than other sparkling wine styles, all of which require more human intervention in the wine-making process. Wines made using the méthode ancestrale undergo a single primary fermentation, and are usually lower in alcohol, around 11-12%. The alcohol content is low because ancestral method wine doesn't go through a secondary fermentation process, which raises alcohol content. These wines often have some sweetness from residual sugar that has not fermented completely, resulting in an unaged wine with a focus on fresh fruit flavors. masterclass.com/articles/how-to-make-sparkling-wine-using-the-methode-ancestrale

Curaçao

The oldest style of orange liqueur, using bitter Laraha/Curaçao oranges. Although curaçao producers sell it in a variety of colors — orange, white (clear), blue, and (rarely) green — the orange and white liqueurs are the most versatile. Blue curaçao is one of the most common ways to create blue cocktails. Most curaçao is 60 proof. Blue curaçao is also available in a nonalcoholic form that is actually a syrup. This is useful when wanting to turn mocktails a shade of blue. https://www.thespruceeats.com/understand-your-orange-liqueur-options-759911

Bohemian Pilsener

The original style, also known as Czech Pilsener. Unlike the better-known German style, these Czech brews have a deeper color that ranges from straw to light amber. The brewers use floor-malted barley that's slightly caramelized along with Saaz hops. The result of these brewing methods is a distinct pilsener with a full body and the taste of toasted malt and spicy hops.

Cabernet Franc

The parent grape of both Merlot and Cabernet Sauvignon. Complex reds result, with aromas of raspberry, bramble, and bell pepper. Cabernet Franc has proven to be very robust and produce good quality wines in a variety of climates. Wines reveal more tart fruit flavors and heightened acidity from cooler climates such as in the Loire Valley of France and Ontario, Canada. In warmer areas such as the Bolgheri region in Tuscany and the Sierra Foothills of California, Cabernet Franc delivers more sweet strawberry and dried fruit flavors. The "ultimate" Cabernet Franc is found in the Libournais (aka "Right Bank") in Bordeaux. It's here that Cabernet Franc is blended with Merlot to produce some of the most well-known (and highly collectible) wines in the world. Cabernet Franc tends to contribute brambly berry and wild strawberry notes, as well as distinctive bell pepper and herbal qualities that run the gamut from mint and chamomile to cigar tobacco and beyond. Its role as a blending partner is virtually unparalleled, and it has been growing in popularity as a single-varietal wine as well. As with all grape varieties, Cabernet Franc serving temperature and winemaking techniques have a huge impact on how the finished wine tastes: A cooler glass of Cabernet Franc will place the focus more squarely on the herbal and bell pepper notes, whereas a less-cool glass will allow the brambly berries, wild strawberries, and plums to emerge more assertively. In either case, the best examples will showcase bell peppers, spice, and herbal flavors and aromas; there are also hints of minerality and tobacco. If the wine has been aged in new oak, sweet spices and suggestions of chocolate may arise, too. Bourgeuil and Chinon are two particularly notable appellations of Cabernet Franc. https://winefolly.com/grapes/cabernet-franc/ https://www.foodandwine.com/wine/cabernet-franc-wine-guide

Lautering

The process by which the grain husks and other solids are separated from liquid wort when making beer.

Clarification

The process of creating a clear, aromatic and well-balanced drink by removing any solid components. Getting rid of suspended particles and separating clear liquids from cloudy solids will make a drink as smooth as possible. There are many ways of doing this, the process takes time, and it is usually used for creating batch cocktails. Essentially, it involves adding a protein into the cocktail (or drink) or elements of a cocktail, including juices, to bind any unwanted particles to it. This will create a kind of curdle. Get rid of the curdled material and the byproduct left is very pure that marries the flavors perfectly together.

Original Gravity (OG)

The specific gravity measured before fermentation. A measure of the fermentable and un-fermentable substances in a beer wort before fermentation. Those substances are often the sugars that will be converted to alcohol during the fermentation process. OG gives the brewer an idea of the potential alcohol content in the final product. After fermentation when OG is mathematically compared to FG (Final Gravity), the exact alcoholic strength can be determined. Original Gravity = Amount of Extract x PPG / Batch Size Mash efficiency must also be factored in. Efficiency is determined by how well your equipment and brewing process extracts sugars from the malts during the mash/lauter process. In reality, the OG calculation looks like this because no homebrew operation is 100 percent efficient (most are in the 80 percent range). Original Gravity = Amount of Extract x PPG x Efficiency / Batch Size

Terroir

The sum of the effects on a particular food or drink item of soil, climate, and other features of the local environment.

Wort

The sweet, malty liquid prior to the fermentation process of beer that begins by converting the starches of malted grains into sugar (the process of mashing). Hot water is added to this mash to allow the enzymes to finish the conversion from starch to sugar. The color of the wort will be the same as the color of the final product. The wort must be boiled or it will remain unstable. Boiling is a vital step because it sterilizes the liquid and halts the starch to sugar conversion. Hops are also added to the liquid wort during boiling. After the boiling process, the yeast is added and the mixture is left to ferment. https://www.thespruceeats.com/what-is-wort-353262

Flocculate

The tendency of yeast cells to aggregate together, forming a multicellular mass and sedimenting rapidly from the suspended medium or rising to the surface. Yeast flocculation is a complex phenomenon occurring in brewer's yeast under various conditions near the end of the fermentation process. Lager yeast strains aggregate into large groups, rapidly sedimenting to the bottom of the fermenter, while ale strains may rise to the surface to form a thick top layer. Flocculation is a reversible process wherein yeast cropped from either the top or bottom of a fermenter and re-pitched into a sugar-rich solution will become disassociated and re-suspended in the wort. Yeast specialists and brewers often categorize yeast flocculation behavior as being "high," "medium," or "low." High flocculation type strains start to flocculate the earliest, which can leave behind some unfermented sugars or unwanted flavor compounds such as diacetyl. Some highly flocculant strains require recirculation of the beer late in the fermentation to re-suspend the yeast, allowing the fermentation to finish to the brewer's satisfaction. Highly flocculant strains do have advantages — namely, they can produce a brighter beer with less suspended yeast, making filtration easier. Producers of cask-conditioned beers will often desire this quality as well, as they want the yeast to drop quickly to the bottom of the cask when fermentation is complete. Medium flocculation type strains tend to be some of the more commonly used strains and will start to flocculate out as sugars become less abundant. Often they need help in order to flocculate, and this can be accomplished by cooling the fermenter to lower temperatures. Finally, low flocculation strains are those that stay in suspension well after fermentation has ended. These strains tend to be wheat beer strains in which low flocculation is desirable, as the finished beers are meant to be hazy with yeast. In working breweries, yeast used over a number of generations can be selected in a manner that may increase or decrease a yeast strain's flocculative tendencies. In a fermenter with a cone bottom, yeast collected from the bottom of the cone will be the yeast that flocculated early, while yeast collected from the top layer of sediment will be yeast that flocculated last. By continuously selecting for these tendencies, many brewing strains can be "trained" to perform in a manner that better fits the brewery's needs.

Methode Cap Classique

The term used in south Africa to describe sparkling wines made by the traditional method.

Mash Tun

The vessel in which grist is soaked in water and heated in order to convert the starch to sugar and to extract the sugars, colors, flavors and other solubles from the grist.

Vintage

The year that a batch of wine grapes were picked and made into wine.

Points per Pound per Gallon (PPG)

The yield of sugars that extracted from grains. A measurement obtained before obtaining the OG. PPG can be found by adding 1 pound of grain or malt extract to 1 gallon of water and taking a hydrometer reading. The reading will look something like this: 1.034 The PPG is 34 (the long math is Hydrometer reading x 1000 - 1000—though you can just use the last two digits).

Comparison of Pinot Grigio and Pinot Gris

These are actually the same type of wine made from the same grapes. There are minor style differences between the names based on their region. Wines marked pinot grigio are typically Italian or made in an Italian style—dry, crisp, and light-bodied with citrus aromas. Wines marked pinot gris are French or made in a French style, and often come from Alsace. Alsace-style pinot gris can be richer, more full-bodied, and sometimes sweet.

Rocks / Lowball / Old-Fashioned Glass

These short, squat glasses with wide mouths allow for either standard one-ounce ice cubes, or larger, singular ice cubes that chill a drink with slower melting and dilution. While smaller "neat" glasses do exist, the rocks tumbler is more commonly used as the standard glass for neat pours. These glasses often have a thick, heavy bottom, which allows ingredients to be muddled safely without worrying about the glass breaking. Their low center of gravity also makes them harder to accidentally knock over. Technically, there is a difference in volume between a rocks and old-fashioned glass, but it's so slight that the two are generally interchangeable. The lowball holds about 10.25 oz., while the rocks glass holds about 7.5. https://www.dimensions.com/element/lowball-glass-old-fashioned-glass https://www.dimensions.com/element/single-rocks-glass

Belgian, Tulip, and Goblet Beer Glasses

These types of beers boast complex tastes and aromas are often darker and heavier than other varieties. They also tend to have a thick, heavy head, and are often consumed at a slightly slower rate than lighter beers. To protect the rich flavors and aromas, a bulbous, sometimes tulip-shaped glass is ideal. A higher sip to gulp ratio in Belgian beers often requires smaller glass shapes, which lend themselves to more intricate designs like a Belgian glass or a beer goblet. https://www.webstaurantstore.com/guide/528/beer-glass-buying-guide.html

Eau-de-Vie

This French term for fruit brandy, translating to "water of life." In other words, a category of brandy that is unaged and distilled from any fruit other than grapes. The fruit flavor is typically very light, and the spirit is clear and unaged. It's often compared to traditional German schnapps and can be made from a variety of fruit. The usual suspects of traditional eaux-de-vie include pear (Poire Williams), yellow plum (mirabelle), raspberry (framboise), apricot (blume marillen), cherry (kirsch), apple (pomme) and peach (pêche). Depending on the fruit, there are two methods of production. One way is for the fruit to be crushed and fermented into cider before going through distillation — for stone fruit, the option is with or without the stones. For soft fruit with lower sugar levels like raspberry, another method is to skip fermentation and instead macerate in neutral alcohol for flavor extraction. To preserve the natural fruit characteristics, most eaux-de-vie is batch-distilled in a copper pot still, typically once for macerated fruit and twice for fermented fruit. Then before bottling, the distillate is often left to "mellow" for a period, either in stainless steel tanks or glass demijohns. After that, the finished product is incredibly crisp and pure, while exemplifying the fruit from which it was made — there is generally an emphasis on freshness, liveliness, and capturing the intense essence of fruit It is also used as a base spirit to create sweet, flavored liqueurs. In France, the term refers generally to spirits — the above definition would be considered eau-de-vie de fruit. https://www.liquor.com/articles/eau-de-vie/

Cabernet and Bordeaux Glass

This wine glass is probably the most recognizable of the wine glasses and is commonly used for a number of wines, though it is best suited for Cabernets. These wines tend to have a high alcohol content and sharp tannin structure. The wine glass made for these wines has a large bowl with more distance from the wine and the rim. This allows oxygen to soften the tannin structure for a more pleasurable drinking experience. This aeration also brings out the full depth of flavor in the wine. This wine glass is not suited for lighter wines. Try only pouring rich reds when opting for this traditional red wine glass. Malbec is another wine that works well in this glass.

Petite Sirah / Durif

Though not overly popular, a red wine that checks a number of the boxes that American consumers often look for in a red wine. It tends to display ripe, rich fruit, leans toward the more powerful end of the spectrum, and its spice notes allow it to pair with a wide range of foods. Petite Sirah also plays well with other grape varieties, often lending blends greater depth of color and an undertow of richness. Petite Sirah offers dramatic aromas and flavors that makes wines produced from it just as enjoyable when sipped on their own as with food. As is generally the case, the bottles that are best able to evolve in the cellar tend to be less giving in their youth, and often need time for the tannins to soften. If ones wants to enjoy these particular bottles early, one should either decant them or pair them with foods that are high in protein and rich with some fat. Petite Sirah can work wonders in a blend. Many producers use it, even in unnamed capacities, to lend darker color and greater richness to wines that are labeled as being produced from other grape varieties. Petite Sirah tends to show deep, dark, rich fruit like plums, blackberries, and occasionally blueberries and cherries. Sweet spice notes (especially if the wine has been aged in new oak) like vanilla, cinnamon, and clove can also be discerned. Hints of black tea and cigar tobacco are not uncommon, especially if the wine has a bit of age to it. Sometimes, candied violets may be present, too. Petite Sirah is relatively tannic, but the texture of those tannins varies with location, producer, and vintage. Given that Petite Sirah tends to be rich with a higher content of alcohol, it's important to enjoy it at the right temperature. Drink it too warm, and it will likely come off as boozy with cooked or stewed fruit. A quick stint in the fridge will work wonders, but don't drink it chilled, or tannins may seem woody and astringent. Enjoying Petite Sirah from a Syrah, Cabernet Sauvignon, or universal-style glass is a smart move, while sipping it from the more dramatically triangular bowl of a Pinot Noir glass may amplify the alcohol, throwing its balance off. https://www.foodandwine.com/wine/red-wine/everything-you-need-to-know-about-petite-sirah

Comparison of Charmat and Traditional Method Wines

Traditional method sparkling wines are richer and more complex than Charmat method sparkling wines, with zesty citrus flavors, often a toastiness/nuttiness and a distinct minerality. The bubbles are also much more fine, and contribute to a smoother and more creamy mouth feel. Unlike most Charmat method sparkling wines, many traditional method sparkling wines have aging potential and can develop some very interesting tertiary flavors and aromas with age. https://sparklingwinos.com/cava-101-what-is-cava/

Highball

Traditionally, a drink consisting of two parts soda water mixed with one part spirit (normally whiskey). It stems from Japanese shochu (a grain-based distilled spirit) drinking traditions, but today, it's typically a whiskey or Scotch-based drink made with soda water served in a tall glass. More flexible recipes may simply have the bartender top off a measured spirit with a splash of soda water. Some modern recipes also call for a small amount of citrus, though classic highballs do not contain this. https://chilledmagazine.com/drink-in-history-the-highball/

Comparison of Saison and Session Beer

Though the two words appear to be similar, saison is a specific style of Belgian beer, and "session" beers can be of any style. Generally, a session beer has a low alcohol content of no more than 4 percent or 5 percent ABV, so you can drink a few without feeling too much of an impact. They're typically light-bodied beers that are very refreshing and considered easy drinkers. Saison is French for "season." The French-speaking area around Wallonia, Belgium is the birthplace of the style. It was originally produced in the winter to be enjoyed by farmhands through the summer and last until harvest. These seasonal beers tend to have a rustic flavor profile, which stems from their origin as farmhouse ales that varied from one brewer to the next and used the ingredients available. Originally a low-alcohol beer that would be considered sessionable, many modern saisons range from 6 percent to 8 percent ABV. Saison is full of complexity. A soft malt character contributed by the pilsner malt supports spicy and fruity flavors resulting from the yeast and adjuncts. Though the hop's presence is pronounced it's not overwhelming. The acidic sourness, high carbonation, and a typical dry finish contribute to a complex and very satisfying brew.

Absinthe Rinse

To perform an absinthe rinse, pour a small measure of liquid into the glass. Swirl it around to coat the inside of the glass, then discard any excess.

Box

To pour a drink in and out of a shaker, usually just once. You don't have to shake the shaker.

Shake and Strain

To pour ingredients and ice into a shaker tin to shake and drain the liquid out of the tin.

Float

To rest one brand of alcohol atop another brand of alcohol in a shooter glass.

Macerate

To soften or become softened by soaking in a liquid.

Tonic Water

Tonic water is a type of soda water that is most often used in mixed drinks. The carbonated beverage includes several flavoring botanicals, including quinine derived from cinchona bark, which accounts for its dry, bitter taste. Modern tonic water begins like other soft drinks: A flavored syrup is mixed with carbonated water. Tonic syrup ingredients vary by brand. It commonly includes natural quinine (or an artificially derived substitute), citrus peels or oils, and a sweetener (cane sugar and high fructose corn syrup are typical). Other botanicals may include allspice, cinnamon, elderflower, gentian, ginger, lavender, and lemongrass. Quinine is tonic water's defining ingredient and the reason it glows under a black light. It is a natural alkaloid extracted from red or yellow cinchona bark (sometimes called Peruvian bark). The cinchona tree is native to South America—particularly Peru, Bolivia, and Ecuador—where it is known as quinquina. The British East India Company popularized the practice of adding water, sugar, and lime to so-called tonic water made with quinine. Gin was introduced to the mix, creating the first gin and tonic in the early 19th century. Tonic water is most notable for its semi-bitter taste. The carbonated water's fizziness softens that, and many tonics have citrus, herbal, and spice notes. It is considerably drier than sodas like ginger ale, and it's rare to find a tonic that tastes syrupy. https://www.thespruceeats.com/what-is-tonic-water-5101606

Comparison of Soju and Sake

Traditional Korean soju and Japanese sake are similar in that they are both made from rice. While sake continues to use rice and has more of a neutral flavor, soju may be made from other starches and that affects the taste. Soju is often sweeter while sake is dry in comparison. The biggest difference is how the two are made: Sake is fermented and brewed like beer and soju is distilled like vodka. Sake typically has a lower alcohol content than soju.

Whisky / Whiskey

Type of distilled alcoholic beverage made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak. Whiskey starts out just the same as beer with a mash of grains—commonly barley, corn, rye, or wheat. Some, as in the case of barley, may also be malted. The grains are mixed with water and yeast for fermentation, which converts starches to sugars that become alcohol. Afterward, the beer is run through a still—either a pot still or continuous column still—that heats the liquid into a concentrated vapor. This comes out the other end as a high-proof liquid distillate that is clear. Almost all whiskey is then barrel-aged for at least a few years. This imparts oak and wood flavors, darkens the liquor, and mellows out the harsh alcohol. After barreling, whiskey is then blended with other barrels or different styles of whiskey and often diluted to bottling strength. Whiskey is typically bottled at 40 percent alcohol by volume (ABV, 80 proof) or slightly higher. Some barrel-strength whiskeys, which are not diluted, may reach 140 proof. Every style of whiskey and each brand within the style will have different flavor characteristics. In general, though, whiskey has a grainy, woody, oaky taste with notes of caramel, vanilla, fruits, and spice. Some whiskeys have a harsh alcohol burn while others are exceptionally smooth. https://www.thespruceeats.com/history-of-whisky-1807685

Bartender's Imperial to Metric Conversion

U.S. Imperial / Metric Tall Shot: 2 oz / 60 mL Standard Shot: 1.5 oz / 50 mL Short Shot: 1 oz / 30 mL Half-Shot: 0.75 oz / 25 mL Small Shot: 0.5 oz / 15 mL

Vodka Martini

Use vodka instead of gin for the base spirit of the martini.

Up / Straight Up

Usually describes a mixed drink that is chilled with ice — either shaken or stirred — and strained into a glass without ice.

Feather

Usually done by floating a short measure of booze onto the top of a drink so that the first sip tastes strong. This technique is designed to make someone think there's more booze in a drink than there actually is.

Whiskey and Ginger

WITHOUT MEASUREMENTS: 1 shot of whiskey Splash with Ginger Ale Garnish with a lemon twist WITH MEASUREMENTS: 1 1/2 ounces Irish whiskey 5 ounces ginger ale 1 lime wedge Pour the whiskey into a highball glass filled with ice. Fill with ginger ale. Squeeze a lime wedge over the drink and drop it in.

Nick and Nora

What appears to be a hybrid of the Martini glass and the coupe. Named for Nick and Nora Charles, the fictional couple in The Thin Man, this small glass has a high, narrow rim and slightly rounded, sloping sides — similar to a wine glass. Use it for spirit-led, stirred-down drinks that aren't served in great volume. Holds about 7 oz. https://www.dimensions.com/element/nick-nora-glass

Rye Whiskey

Wheat and barley are commonly used to make rye whiskey, but U.S. law mandates that at least 51% of the grain used is rye. Rye whiskey is typically produced in the U.S. and Canada and is one of the whiskeys that is often included in the blends of Canadian whiskey. Rye whiskey is most similar in taste to bourbon. There is a notable spiciness and slightly bitter flavor to it that is due to the natural flavors of rye. It makes for the most interesting whiskey that is distinct from all the other styles. Drinks like the Manhattan, originally called for rye. During the "drought" of rye caused by Prohibition (and the subsequent closing of breweries of rye whiskey), however, it became customary to pour a bourbon or Canadian whiskey instead. https://www.thespruceeats.com/basic-styles-of-whiskey-759256

Disgorgement

When making sparkling wine, a technique used to remove frozen sediment remaining in the bottle after the second fermentation. Through the riddling process, the sediment settles in the bottle neck and the neck is then dipped into a brine solution and frozen. Working quickly, the bottle is turned upright and the crown cap removed. The plug of frozen sediment is ejected by the pressure of the carbon dioxide.

Louche

When referring to ouzo or absinthe, to turn a milky color when water is added due to the spirit containing components that are not water soluble and drop out of the alcohol solution.

How to stir a cocktail

When you properly stir a drink — twisting the bar spoon from the top so that that back of the spoon goes around the glass evenly — the components come together, the temperature of the cocktail chills, but the drink's components aren't diluted with melting ice, and the drink doesn't get cloudy. The result is a clear, spirit-strong cocktail. The long handle of a bar spoon allows for the perfect stirring technique. Hold the spoon at the very top, swirling it around and around (not up and down) with a smooth, circular motion of your wrist. If your arm is moving, you're making it more difficult and inefficient.

Spent Grain

the remaining malt after the wort has been removed from the mash tun, now unusable for beer but still useful for things like baking or animal feed.

Orange Wine

White wines made with extended grape skin contact during fermentation or maceration, imparting an orange hue to the finished wine, along with tannins. This style of wine is very rare.

Sparkling Wine

Wine featuring carbon dioxide bubbles captured from a second fermentation under sustained pressure. These can be red, white, or rosé.

Comparison of Wine Grapes and Table Grapes

Wine grapes are smaller, sweeter, and have lots of seeds and thicker skins. Most wines originate from a single species of vine that originated in the Caucasus.

Comparison of Wine and Beer

Wine is made from fruit, while beer is made from grains.

Fortified Wine

Wine made from a still wine that has additional distilled spirit, usually, brandy, added to it, generally bringing the total alcohol by volume to the 17-20% mark. Made from both red and white wines, with a sweet scene that runs from dry to semi-dry all the way to full blown sweet, the sweeter versions of fortified wines are popular dessert wines.

Franciacorta

Wine made in the province of Brescia, in the greater Lombardy region of Northern Italy. Franciacorta vineyards are largely devoted to chardonnay and pinot noir. While the area is best known as the eponymous producer of one of Italy's premier sparkling wines, it also produces two styles of still wine: a Burgundy-style white and a Bordeaux-style red. After the sparkling wines were promoted to DOCG status, the name "Curtefranca" was adopted to refer to the still wines. Three grape types are grown in this region: 1. Chardonnay: Chardonnay delivers smooth notes of honey and stone fruit in Franciacorta — veering into tropical territory in warmer years — and is usually blended with pinot nero or pinot bianco. Franciacorta satèn, a blanc-de-blancs-style wine, is made either entirely from chardonnay, or with a blend of chardonnay and pinot bianco grapes. 2. Pinot nero (pinot noir): Franciacorta rosé contains a minimum of 15 percent pinot nero. The grape, a cornerstone of the sparkling wine the area is famous for, adds body and delicate aromatics to the wine. 3. Pinot bianco (pinot blanc): Pinot bianco, though it only accounts for about five percent of the vines in Franciacorta, serves as a balancing influence in white blends. https://www.masterclass.com/articles/franciacorta-wine-guide

White Wine

Wine made using white (or sometimes red) grapes, where the grape skins are removed prior to fermentation, to avoid imparting high levels of tannins and color into the wine.

Box Wine

Wine sold in a cardboard box, as an alternative packaging to glass bottles. More accurately referred to as bag-in-box wines, the wine is packaged in a plastic bladder fitted with a spout and contained by a cardboard box. Another category of box wines is packaged in aseptic foil-and-paper containers called Tetra Paks.

Aromatized Wine

Wine that has been flavored with various herbs and/or spices. Examples include Vermouth and Lillet.

Rosé

Wine typically made from red wine grapes with just a short exposure of the grape skins to the pressed grape juice.

Dessert Wine

Wine with alcohol content greater than 14%. Traditionally sweet. Wine made from red or white wine grapes and based on higher levels of residual sugar thanks to botrytis, frozen grapes, or fortification.

Botrytized Wines

Wines from grapes infected with Botrytis Cinerea, also known as "noble rot," a beneficial mold that grows on ripe wine grapes in the vineyard under specific climatic conditions. The mold dehydrates the grapes, leaving them shriveled and raisinlike and concentrates the sugars and flavors. Wines made from these berries have a rich, complex, honeyed character and are often high in residual sugar. A succession of misty mornings and dry, sunny days provide the perfect conditions as sugars, flavors and acids concentrate in the grape while the fungus consumes water. It's risky business, as rain can turn this delicate interaction into full-blown rot, though. https://www.winemag.com/2017/09/08/the-beautiful-bounty-of-botrytized-wines/

Red Wine

Wines made from blue or purple-colored grapes. These tend to carry considerably more tannins thanks to the way they are made with extended contact between the must and grape skins, allowing the skins to macerate. They can be created in a variety of styles with a lighter body (or weight) to fuller-bodied profiles, with a variety of different palate profiles ranging from quite dry to sweet and fairly fruity in flavor to spicy and savory.

Zinfandel

Wines made from the dark blue zinfandel grape, which can be used to make bold red wine or "white zin," a pink, affordable wine. While made from the same grapes, the two wines are distinctively different in flavor, body, sweetness, alcohol content, and price. Red zin has lots of jammy, fruity flavor and is high in alcohol while white zin has a light, sweet flavor and low alcohol. Red zinfandel is known for its rich, dark purple color scheme, medium to high tannin levels, high alcohol content, and medium acidity. While the red wine tends to be medium-bodied and medium dry, it is bursting with flavors and aromas of jam, raspberry, blackberry, cherry, plums, cinnamon, black pepper, and licorice all wrapped around various intensities of oak. White zinfandel is made from the same grape, but the skins are promptly removed after crushing. This creates a lighter-hued, lighter-bodied wine with lighter tannins and low alcohol. White zins tend to be lightly sweet with flavors of strawberry, cherry, and citrus. It lacks the bitterness of traditional red wine but also the complexity, making it a favorite among novice wine drinkers. Plus, it's often sold for less than $10 a bottle. https://www.thespruceeats.com/what-is-zinfandel-3511215

Trub

Wort particles resulting from the precipitation of proteins, hop oils and tannins during the boiling and cooling stages of brewing.

Angel's Share

the amount of alcohol that evaporates during the aging process.