Pour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking.
A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke)
An oversize drink of the sour type, normally made with rum or gin. It is served over crushed ice with a straw, and sweetened with a fruit syrup.
A sour-type drink similar to the daisy, made with crushed ice in a large goblet.
A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds.
A partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice.
Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink.
Many warm weather cocktails use fresh ingredients such as herbs and fruit, and often, muddling is required. To muddle means to press the ingredients against the side of the glass with a muddler. Muddling helps to release the flavors of the fresh ingredients so that they bind with the alcohol better.
A quarter of a bottle.
An old British drink from which the eggnog was derived. It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices.
A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice.
A short drink consisting of liquor, lemon/lime juice and sugar.
The natural aromatic oils found in citrus and pines. In cocktails, shaking is recommended in drinks with citrus ingredients as the agitation releases the oils, creating a tastier drink.
A small amount of liquor.