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Cocktail Terminologies
A solid understanding of cocktail terminology is essential for both professionals and enthusiasts in cocktail
preparation and service. These terms help describe techniques, ingredients, and presentation styles, ensuring
consistency and clarity in drink-making. Whether referring to the way a drink is served, the method used to
mix ingredients, or the specific garnishes applied, these terminologies enhance communication and refine the
craft of mixology. The following are commonly used cocktail terms that contribute to a well-rounded
knowledge of cocktail preparation and service (Cajicao, 2024).
• Back is a term used when a soft drink or water is served along with an alcoholic drink as a chaser of sorts.
• Chilled is strained through ice.
• Cooling means placing the cocktail glass in a refrigerator for several hours or placing a few ice cubes in the
glass and rolling them around for a few minutes. The residual water is removed before adding the cocktail.
• Dash indicates a small, quick addition of an ingredient, usually bitters or a strong flavoring agent.
• Decoction is a concentrated extraction of flavors from ingredients by boiling them. This is often used for
syrups or infusions in cocktails.
• Dirty is when olive juice is added to a Martini.
• Dry Martini. It is a Martini prepared with little or without vermouth. Vodka Martini never has vermouth
unless requested.
• Express is the act of squeezing a citrus peel over a drink to release its oils to add aroma and flavor to the
cocktail.
• Flag refers to orange and cherry garnish.
• Float refers to gently pouring a liquid over the back of a spoon so it sits on top of another liquid, creating
layers.
• Neat is used to describe a spirit that is served straight, neither chilled nor with any ice added. This is taken
from the bottle and poured.
• On the rocks is a term for pouring and serving alcohol over ice.
• Perfect is a style of Martini where equal parts dry and sweet vermouth are added.
• Rimming means moisturizing the rim of the glass with lemon- or lime juice and dipping the rim into regular
or colored sugar or salt, and twisting it until the rim is evenly covered.
• Rinse involves coating the inside of a glass with a small amount of liquid, usually a strong spirit, and then
discarding the excess before adding the main ingredients.
• Shooters are strong little drinks served in shot glasses. These are typically made up of a variety of alcohol
and can include non-alcoholic mixers, too.
• Shot is a pure alcohol served in a shot glass. It can be a serving of just one (1) type of alcohol or a mixture
of more than one kind. Tot is simply a short shot.
• Splash means adding a small amount of liquid, typically a mixer, to a drink.
• Straight up is a shaken or stirred cocktail that is chilled and then served without any ice.
• Top off means to fill a glass to the desired level with an additional ingredient, like soda or juice.
• Twisting is giving an orange or lemon skin a short twist over the cocktail. Depending on the type of cocktail,
the skin can be added to the mix.
• A well drink is a mixed drink made with the bar’s standard (house) liquor, as opposed to premium or top-
shelf brands.
• Wet is used to describe a Martini prepared with a healthy amount of vermouth.
Reference:
Cajicao, I. (2024). Food and beverage service. Toronto Academic Press.
Cocktail Terminologies *Property of STI
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