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30 Cards in this Set

  • Front
  • Back
ABV
Alcohol By Volume, the percentage of alcohol in a given beverage.
Apertif
A light alcoholic cocktail or other drink taken before a meal to stimulate the appetite.
Aqua Vitae
Latin for "The Water of Life", meaning ethyl alcohol.
Aromatized Wine
Fortified wines that have been "aromatized" with the addition of various herbal flavorings.
Bitters
A highly concentrated alcoholic elixir made from a distilled combination of liquor and various herbal and fruit ingredients.
Chaser
The beverage you drink immediately after you have downed anything alcoholic, usually a shot.
Cordial
An alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers, or cream and bottled with added sugar. A term often used interchangeably with "liqueur".
Dash
Either a shake from a bitters bottle or the equivalent of 1/8 of a teaspoon.
Digestif
Spirits imbibed to aid the digestion after a meal.
Distillation
The process of extracting alcohol from a fermented liquid by using heat through either a pot still or continuous still.
Dram
A term used in many countries, including Ireland, Scotland, and the Caribbean, for a small glass of spirit.
Dry
A term meaning "not sweet" used either in reference to dry wine or to describe a non-sweet cocktail like the Dry Martini.
Float
A cocktail term describing the technique of slowly pouring a small amount of spirit over the top of the surface of a drink so that it floats, or sits atop the liquid with being mixed.
Fortified Wine
Wines that are enhanced and sweetened with brandy or other spirits.
Grenadine
A sweet, deep crimson syrup originally made from pomegranates from the Caribbean island of Grenada.
Mixer
Any non-alcoholic beverage, such as fruit juice, soda, cream, or club soda that is added to a drink containing liquor.
Modifier
A cocktail ingredient that is integral to the flavor of the drink, adding flavor or texture.
Mouthfeel
A term used when tasting wine or spirits to describe the impact of the shape and texture of a spirit or wine on the palate.
Muddle
A technique that involves mashing fruits or herbs in the bottom of the glass with a small wooden muddler or spoon to release their aromatic flavors.
Neat
Describes a single spirit or liqueur served in a glass "straight up," enjoyed on its own, unchilled, and without ice, water, or any other ingredients.
Neutral Spirit
A spirit distilled from grain to produce a virtually tasteless, colorless alcohol that is 95.5% ABV.
Nose
The scent or aroma of a spirit.
On the Rocks
A term used to describe any liquor or mixed drink served over ice.
Perfect
A term used to describe specific cocktails that contain equal parts sweet and dry vermouth
Proof
A legal measurement of a liquor's alcoholic strength. 1 degree of proof = 0.5% ABV
Splash
A small amount that can fall anywhere between a dash and about an ounce.
Straight
Describes a spirit served without any other liquor or mixers, either poured into a chilled glass or over ice.
Swizzle Stick
A stick used for stirring drinks.
To Top or Top Off
A term used by bartenders to describe the act of pouring the last ingredient into a drink, filling to the top of the glass.
Up
Describes a drink served without ice in a cocktail glass.