The Art of Mixology

Techniques & Glossary

93 terms

ABV

Alcohol by volume. Added water lowers concentration but does not remove ethanol from the serving.

Agave

The non-cactus plant used for tequila and mezcal; species and production region affect category identity.

Amaro

A potable bitter-sweet family flavored with herbs, roots and spices, with varying sugar and strength.

Angels' share

Water and alcohol lost through evaporation during cask maturation, varying with climate and storage.

Aperitif

A drink associated with before-meal service, not a single production or strength category.

Aromatic bitters

A concentrated cocktail seasoning combining herbs, spices, peel and bitterness. Not used at the same serving volume as potable bitter liqueurs.

Barspoon

A long-handled spoon; as a measure, approximately 5 ml.

Blending

Combining fruit, liquid and ice in a blender for frozen or smooth texture. Ice contributes recipe water; follow appliance capacity guidance.

Boston shaker

A two-vessel shaker using metal-on-metal or metal-and-glass pieces, generally paired with a separate strainer.

Botanical

Plant material used for flavor; its food-safe identity and source must be verified.

Brix

A dissolved-solids measure in sugar solutions, not directly equivalent to sugar percentage in complex alcoholic mixtures.

Build

Pouring ingredients directly into the serving glass over ice, usually followed by a gentle stir.

Cachaça

Brazil's fresh sugar-cane-juice spirit, not sensorially equivalent to every white rum.

Charring and toasting

Charring creates a carbonized surface; toasting changes wood through heat. Their aroma and extraction effects differ and may be combined.

Clarification

Removing suspended particles to alter appearance and texture. Milk methods may introduce allergens; clarity does not guarantee safety.

Cobbler shaker

A three-part shaker with a body, a lid containing a strainer and a small top cap.

Column still

A still with internal plates or packing that can distill continuously and precisely control spirit strength and character.

Cordial

In cocktail preparation, usually a sweetened flavored mixture that may include acid. In some regions the word also means liqueur.

Cross-contact

Transfer of an allergen through tools, surfaces or ingredients; rinsing alone is not always sufficient.

Dash

A small splash from a bitters bottle, roughly 0.6–1 ml.

Dehydration

Controlled removal of moisture from food. Dried garnish differs from fresh material in aroma and storage needs.

Digestif

A drink associated with after-meal service; the name is not evidence of medical digestive benefit.

Dilution

Water introduced as ice melts during mixing or service; essential to temperature, texture and flavor balance.

Distillation

Separating and concentrating volatile components by controlled evaporation and condensation. It concentrates alcohol created during fermentation.

Double strain

Straining through a Hawthorne strainer and a fine mesh sieve to remove ice shards and pulp.

Dry shake

Shaking without ice to emulsify egg white or aquafaba before a second shake with ice.

Dunder

Spent liquid remaining after rum distillation, sometimes reused under controlled microbial management; not a safe home imitation recipe.

Emulsion

A structure holding normally immiscible liquids together as droplets, distinct from foam.

Ester

A compound family formed in fermentation and maturation, often associated with fruity aromas.

Express

Squeezing a citrus peel over the drink so its aromatic oils mist the surface.

Fat washing

Transferring flavor from fat into a suitable liquid before separating the fat. Separation does not prove all allergens have been removed.

FEFO

First expiry, first out: prioritizing earlier expiry, especially important for fresh preparations.

Fermentation

The conversion of fermentable sugar by microorganisms, principally producing alcohol, carbon dioxide and heat.

FIFO

First in, first out: using earlier stock first. It does not replace expiry checks for short-life products.

Flaming peel

A finishing technique exposing expressed citrus oils to flame, not a compulsory part of expressing. Use the flameless method without training and venue permission.

Float

Slowly adding a component as a top layer. Density, temperature and pouring speed affect the result; cream and rum do not behave identically.

Foam

A structure of gas dispersed in liquid, supported by pasteurized egg, aquafaba or suitable food ingredients.

Garnish

A functional finishing element that can add aroma, flavor or visual information to a drink.

Genever

A traditional juniper-associated spirit that may carry malt-wine character, distinct from London Dry gin.

Grenadine

A traditionally pomegranate-flavored sweet syrup; commercial fruit content, color and sweetness vary.

Hawthorne strainer

A coiled strainer fitted over a shaker tin or mixing glass to retain ice and larger solids.

Heads, hearts and tails

Fractions separated during a distillation run; safe selection requires training, suitable facilities and analysis.

Highball

A family combining base spirit and a long mixer, usually over ice; the name also describes a glass.

Infusion

Transferring food-safe fruit, tea or spice flavor into liquid by controlled steeping. Time, temperature and ratio affect extraction.

Jigger

A two-sided measuring tool that makes recipes accurate, repeatable and easier to adjust.

Julep strainer

A perforated spoon-shaped strainer used to retain ice when pouring from a mixing glass.

Koji

A culture supplying enzymes that help convert rice starch into sugar in production such as sake.

Layering

Pouring liquids gently into separate layers according to density. Sugar, alcohol and actual composition affect their order.

Lincoln County Process

Charcoal treatment associated with Tennessee whiskey, generally before maturation, with legal exceptions and producer differences.

Louche

Clouding when water causes some aromatic oils to form fine droplets; it is not a standalone quality test.

Maceration

Steeping solid aromatic material in liquid to extract soluble compounds, as in liqueurs and infusions.

Malting

Controlled germination and drying of grain, supporting enzymes that help convert starch to sugar.

Mash bill

The proportions of grains used in production, such as corn, rye, barley and wheat.

Maturation

The transformation of spirit over time through extraction, oxidation and evaporation, often in wooden casks.

Mise en place

Organizing tools, ice, garnish and measured prep before service, including labeling and stock checks.

Molasses

A concentrated by-product of sugar production used as fermentation feedstock for many rums.

Muddle

Pressing fruit, herbs or sugar with a muddler to release juice and oils. Press herbs gently to avoid bitterness.

Muddler

A tool for pressing fruit or herbs to release juice and aroma; handle leaves gently without shredding.

Nose, palate and finish

Nose describes smell, palate describes taste and texture in the mouth, and finish describes the lingering impression.

Oleo saccharum

A preparation extracting citrus-peel oils with sugar; pith and hygiene control matter.

Orgeat

A sweet almond-flavored syrup that may include floral water; disclose nut allergens and storage conditions.

Par stock

A target quantity of usable stock based on demand, lead time and product life.

Percolation

Passing liquid through a bed of aromatic material to extract flavor, a different contact method from steeping.

pH

A logarithmic acidity measure that alone does not describe sourness, total acidity or safe shelf life.

Pomace

Grape skins and other solids remaining after juice or wine production, used in spirits such as grappa.

Pot still

A batch distillation vessel commonly used when a fuller raw-material character is desired.

Pourer

A bottle spout that regulates pouring. Flow varies with liquid and angle and does not guarantee a universal fixed volume.

Premix and batch

Precombining measured ingredients to speed service, with separate handling limits for fresh, sparkling and sensitive components.

Punch

A mixed-drink family built from base, water, acid, sugar and aromatics, often suitable for sharing.

Rectification

Further separation and concentration during distillation through repeated vapor–liquid contact.

Reflux

Partial condensation of vapor back into a still, affecting separation and character.

Reverse dry shake

Shaking with ice, removing the ice, then shaking again without it to develop foam. Carbonated ingredients are excluded.

Reverse spherification

Spherification with calcium in the flavored liquid and alginate in the bath. Direct-method formulas cannot simply be reused.

Rimming

Lightly coating a glass's outer rim with salt, sugar or an appropriate mix. A half-rim offers choice without coating the interior excessively.

Rinse

Coating a glass with a small aromatic measure and removing excess, as with absinthe in a Sazerac. Account for the product's alcohol.

Rolling

Gently transferring a drink between vessels over a short distance to integrate without heavy foam.

Shake

Hard shaking with ice in a tin for 10–15 seconds. Integrates citrus, syrups and dairy while aerating.

Silver Fizz and Gold Fizz

Fizz variations using egg white and egg yolk respectively. Egg is not compulsory in classic Gin Fizz; allergen and safe-product controls remain necessary.

Simple syrup

Equal parts sugar and water by weight, dissolved. Rich syrup uses 2:1.

Sour

A cocktail family balancing spirit, acid and sweetener; egg or other texture components are not compulsory.

Speed rail

A readily accessible rack for frequently used bottles, arranged around menu needs and safe workflow.

Spherification

Forming a thin gel membrane around liquid through food-grade alginate and calcium. Acidity, alcohol and formula matter.

Spirit blending

Combining distillates or casks for a target profile; it is not synonymous with inferior quality.

Stir

Mixing with a bar spoon over ice to chill and dilute without aeration. Used for spirit-only drinks for a silky, clear texture.

Swizzle

Chilling and integrating liquid with crushed ice using a rotating swizzle stick or suitable spoon. It is distinct from pressing solids with a muddler.

Tannin

Plant- and wood-derived compounds that can produce astringency, a sensation distinct from bitter taste.

Throwing

Aerating through controlled transfer between vessels while retaining ice with a strainer. Requires safe practice and portion control.

Tincture

A concentrated liquid emphasizing one or a few flavors. Used in small controlled doses and may contain alcohol.

Twist

A thin citrus-peel garnish whose oils may be expressed onto the drink; excess pith can add bitterness.

Umami

A basic taste distinct from sweet, sour, bitter and salty, associated with savory impressions and relevant to tomato-based cocktails.

Vermouth

An aromatized fortified wine-based product, refrigerated after opening according to producer guidance.

Waste

Product lost through prep, spoilage, breakage or service, recorded in costing and inventory.

Zest and pith

Zest is the colorful aromatic outer layer of citrus; pith is the white tissue beneath it. Avoid excess pith when extracting oils.