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Cocktail Corner Glossary


Abisante –	A pale green, anise-flavored liqueur.

Absinthe –	A bitter, green or yellow alcoholic drink flavored with wormwood.

Advocaat –	An eggnog liqueur from the Netherlands.

After Shock –	A peppermint and cinnamon-flavored liqueur.

Akvavit (or Aquavit) –	A spirit from Scandinavia that is distilled from grain and flavored with caraway seeds.

Alize –	A passion fruit-flavored liqueur.

Amaretto –	An almond-flavored liqueur made from apricot pits.

Anisette –	A licorice-flavored liqueur made from the anise seed.

Apple Brandy –	A brandy distilled from apple cider.

Apple Cider –	A non-alcoholic drink made from fermented apple juice. The alcoholic version is more commonly known as hard apple cider or just hard cider.

Apple Schnapps –	A strong, dry spirit made from the distillation of apples.

Apricot Brandy –	A grape brandy-flavored with apricot.

Apricot Liqueur –	A cordial made from apricot pits.

Armagnac –	Made from the same grapes and undergoing the same aging in oak barrels as Cognac, but using column still distillation.
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B and B –	A dry blended liqueur made from Benedictine and old Cognac; produced in France.

Banana Liqueur –	A sweet liqueur made from bananas.

Benedictine –	A brandy-based liqueur made from an herb formula by the Benedictine Monks in France.

Bitters –	A bitter tasting drink made from plant extracts.

Blackberry Liqueur –	A cordial produced by the maceration of blackberries.

Blue Curacao –	A liqueur made from white Curacao and blue coloring.

Brandy –	A spirit distilled from wine or fermented fruit.

Butterscotch Schnapps –	A butterscotch-flavored Schnapps.
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Campari –	A bright red type of orange bitters; named after its Italian inventor.

Canadian Whisky –	A whisky usually made from rye that is blended and aged in oak casks for at least 5 years.

Chambord –	A liqueur made from black raspberries.

Chartreuse –	An herb-based liqueur created by Carthusian monks that come in yellow or green varieties.

Club Soda –	A clear carbonated soda used mainly for mixing.

Cognac –	A type of brandy that is made from a grape that grows in the Cognac region of western France.

Cointreau –	A liqueur made from brandy and the skins of Curacao oranges.

Cooler –	A drink made with either vodka, rum, or wine and mixed with a carbonated beverage.

Cordial –	Sweetened spirits made from fruits, herbs, and peels.

Crème liqueurs –	A group of sweet liqueurs that generally have a cream texture.

Curacao –	An orange-flavored liqueur made from dried orange peels.
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Drambuie –	A whisky made with scotch and flavored with honey and herbs.

Dry Gin –	An aromatic, light-flavored gin.

Dubonnet –	A type of vermouth made from wine, spiced, and aged herbs.
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Eggnog –	An alcoholic drink made of eggs, milk, sugar, and rum (also sometimes made with brandy or whisky).

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Falernum –	A low-alcohol West Indian flavoring syrup made with ginger, lime, almonds, and spices.

Fino Sherry –	A very dry type of sherry

Frangelico –	An Italian liqueur made of hazelnuts and berries.
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Galliano –	An Italian liqueur-flavored with herbs, roots, berries, and spices.

Gin –	An alcoholic drink made from malted grain and flavored with juniper berries.

Goldwasser –	A sweet, colorless, herb-flavored liqueur with pieces of gold specks added.

Grand Marnier –	A sweet cognac-based liqueur flavored with orange peels.

Grappa –	An Italian brandy made from grape skins remaining after producing wine.

Grenadine –	A thick, red, non-alcoholic syrup used in cocktails.


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Irish Cream –	A smooth, creamy, light brown liqueur made with whisky.

Irish Mist –	A whisky-based liqueur flavored with honey and herbs.

Irish Whisky –	A grain whisky made in Ireland, which include several types: Single Malt, Pure Pot Still, and Blended Whisky.
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Jagermeister –	A dark red herb liqueur made in Germany.
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Kahlua –	A coffee-flavored liqueur.

Kirsch –	A clear brandy made from the double distillation of the fermented juice of small black cherries. It is aged in a paraffin-lined cask, instead of wood, which makes it colorless.

Kummel –	A sweet, clear liqueur flavored with caraway and anise seeds.
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Lillet –	A light, aperitif wine made with herbs, spices, and fruits. It is made with French brandy or other liqueurs and a blend of Bordeaux wines.

Liqueur –	A sweet alcoholic beverage usually served after a meal that is flavored with fruits, herbs, spices, flowers, or plants.

Lime Mix –	A mix of sugar, water, and lime puree that is used to make cocktails such as daiquiris and margaritas.
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Madeira –	A wine made in the Madeira Islands off the coast of Africa that resembles sherry and aged in casks for several months in a very warm chamber.

Malibu Rum –	A white rum flavored with coconut.

Mandarine Napoleon –	A brandy-based liqueur flavored with tangerine peels; similar to Grand Marnier (see above).

Maraschino Liqueur –	A cherry liqueur made from Maraska cherries.

Mescal (or Mezcal) –	A spirit distilled similar to tequila.

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Orange Flower Water –	An essence of orange flower made by the distillation of orange petals used to accent mixed drinks.

Orange Liqueur –	An orange-flavored liqueur made either by the maceration or infusion method.

Orgeat Syrup –	A bitter, almond-flavored syrup.
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Pale Ale –	A bronze to full copper-colored beer as opposed to a brown ale or porter.

Pasteurization –	The heating of beer at a high temperature to stop the growth of yeast that may remain in the beer after packaging.

Pilsner or Pilsener –	A bottom-fermented, light-colored beer with a flowery hop aroma and dryness.

Porter –	A dark brown or black beer originating in London; traditionally top-fermented with a good hop balance.

Priming –	The addition of sugar at the maturation stage to encourage a secondary fermentation in beer.

Pub –	Short for public house; a public place serving beer and other alcoholic drinks.
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Scotch Ale –	Smooth, dark, malty style ale from Scotland.

Secondary fermentation –	Fermentation process in a closed cask for additional maturation or carbonation.

Shelf life –	The period of time a beer retains its peak drinkability

Skunky –	Spoiled beer caused by exposure to light and having a skunk-like smell.

Sparge –	The spraying of spent grains with hot water in the mash tun or lauter tun to flush out any remaining malt sugars.

Square -	A traditional, open fermenting vessel.

Steam Beer –	An American beer style saved by the Anchor Brewery in San Francisco.

Stout –	Dark brown to black beer made with highly roasted grains and traditionally top-fermentation.
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Tangy –	A strong, sharp taste or smell.

Tart –	Taste sensation caused by acidic flavors.

Top-fermenting –	Used in making ale; fermentation at warmer temperatures producing a fruitier, sweeter taste.

Trappist -	Ales brewed by monks of the Trappist order in Belgium.

Tun –	A large vessel used in brewing
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Weizen or Weisse -	German for wheat or white beer.

Wort -	The liquid resulting from the mashing process; usually rich in malt and sugars.
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Yeast –	A kind of fungus that causes alcohol and carbon dioxide to be produced while it is developing; used to cause fermentation in the making of beer.
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