Cocktail and Bartending Term Glossary

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Cocktail and Bartending Term Glossary

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Glossary of Bar Terms, Liquors & Ingredients

- A -

Abisante - a pale green, anise flavored liqueur

Absinthe - an alcohol containing wormwood

Acerola Pulp - the pulp of the Barbados cherry, a variety of sub -tropical plants which grow in the Caribbean and Texas

Advokaat - an eggnog liqueur originally from Holland

After Shock - a peppermint and cinnamon flavored liqueur

Akvavit - from Scandinavia, made from rye with an infusion of caraway

Ale - a beer similar to lager, but with more of a bitter taste

Alize - a passion fruit flavored liqueur

Amaretto - an almond -flavored liqueur made from apricot pits

Anise; Anisette - licorice -flavored liqueur made from anise seeds

Apple Brandy, Applejack - Brandy made from Apples

Apple Pucker - an apple -flavored schnapps made by De Kuyper

Apricot liqueur - a cordial made from apricot pits

Armagnac - a brandy like cognac, but distilled only once and available in vintages

- B -

B and B - a dry blended liqueur made from Benedictine and old Cognac and produced in France

Banana Liqueur - a sweet liqueur made from bananas

Beer - an alcoholic beverage made from malted barley; flavored with hops after fermentation

Benedictine - an herb liqueur made from a formula by the Benedictine Monks in France

Bitters - a sweet to dry flavored drink made from aromatic plants, usually spirit -based; considered an aperitif

Blackberry Liqueur - a cordial made from blackberries

Blended Whiskey - a combination of different whiskeys that have been combined in casks

Blue Curacao - a liqueur made from white Curacao and blue coloring

Bourbon - a brown liquor made from at least 51% corn and aged for at least two years in white oak casks

Brandy - a single distillate or a mixture of distillates obtained from wine or the fermented juice of fruit