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By Cord Ziggler

The world of cocktails, like any other specialized field, can be confusing with a host of terminology that has to be understood before you can make your way through the pages of recipe books that are out there waiting to be mastered. Here is some of the terminology explained to guide you through your cocktail making experience so you can talk like a pro.

Box – Method of quick mixing whereby a drink is poured in and out of a shaker.

Chaser – A mixer that is consumed immediately after a straight shot of liquor to create a different taste

Dash – A small amount of liquid – a couple of drops around the size of a teaspoon – added into the mixture

Frappe – A refreshing type of cocktail that are made in a blender with a small amount of ice, something similar to a slushy.

Fix – A sour-type drink made with ice in a large goblet.

Floating – The act of drizzling a small amount of liquor over the top of a mixed drink before serving it.

Frozen Drink – A cocktail created in a blender filled with ice. The beverage is blended until the drink is thick and cold.

Garnish – The finishing touch that can be added to a cocktail to add decoration and added taste. The most common garnishes include cherries, pickles, olives, lemon and lime slices or wedges; the selection of options is endless.

Grog – A rum-based beverage with water, fruit juice and sugar, commonly served in a large mug.

Highball – Any spirit served with ice and soda water in a medium to tall glass (often a highball glass)

Jigger – The device used to measure alcohol, sometimes referred to a shot. Standard jiggers hold a measure of 1.5 liquid ounces, though the sizes can vary.

Lowball – A short drink made of spirits served with ice, water or soda in a small glass

Mixers – Non-alcoholic beverages used as a flavoring agent for mixed drinks. Popular mixers include colas, lemon-lime flavored soft drinks, ginger ale, tonic water, club soda, and fruit juices such as grapefruit, orange, pineapple, and tomato.

Mist – Liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink.

Neat – The very simplest cocktail possible, arguably not a cocktail. Simply a measured shot of liquor served without ice.

Nightcap – A wine or liquor taken before bedtime.

On The Rocks – A wine or liquor our over ice cubes.

Pick-Me-Up – A drink designed to relieve the effects of overindulgence in alcohol.

Pony – A short shot, just 1 fluid ounce, smaller than a jigger.

Proof – An indication of a spirit’s alcohol content. The proof number is twice as high as the pure alcohol content of the spirit.

Sling – A tall drink made with brandy, whiskey or gin, with lemon juice, sugar and soda water. Can be served either hot or cold.

Splash – A larger dash more along the lines of a tablespoonful

Shake – The most obvious term in the mixologists dictionary. Shake refers to using a cocktail shaker to shake the cocktail mixture with ice. If you don’t have a shaker then you can use a sealable jar.

Strain – Located at the top of a cocktail shaker, the strainer is used to strain the liquid so that the ice, pith and pips don’t get into the mix. Again if you don’t have the proper equipment then a tea strainer will do the job.

Stir – The alternative to shaking. The difference between stirring and shaking is a controversial one as James Bond will testify to. Some cocktail recipes demand that the drink must be stirred rather than shaken. Stirring is recommended for simple blends such as the classic martini, where silky texture is required.

Toddy – A sweetened drink of liquor and hot water, often with spices and served in a tall glass.

Tot – A small amount of liquor.

Virgin – A non-alcoholic cocktail.

About the Author: Cocktail Zen provides cocktail recipes and vodka drinks to any one with a web connection.

Source: isnare.com

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