Cocktail
A mixed alcoholic drink made by combining spirits or other alcoholic ingredients with mixers, flavorings, or garnishes.
Distilled beverage: An alcoholic drink produced by distilling fermented liquid. Spirits such as gin, rum, and whiskey supply the alcoholic base of many cocktails.
Cocktail shaker: A vessel used to chill and mix drinks by shaking them with ice. Shaking rapidly chills ingredients and incorporates air into cocktails.
Old Fashioned: A whiskey cocktail traditionally made with sugar, bitters, water, and a citrus garnish. Its name preserves an early meaning of “cocktail” as a particular mixed-drink formula.
Bartending: The preparation and service of drinks, especially alcoholic beverages, in a bar. Bartending combines recipe knowledge, technique, and hospitality in making cocktails.
Highball: A mixed drink served over ice in a tall glass, typically made with a spirit and a larger quantity of nonalcoholic mixer. A highball is a simple, recognizable cocktail format built around spirit and mixer.
Liqueur: A sweetened, flavored alcoholic drink made with spirits. Liqueurs add concentrated sweetness and flavor to mixed drinks.
Stirring: A mixing technique that combines ingredients with a spoon, usually without adding air. Stirring chills and dilutes spirit-forward cocktails while keeping them relatively clear.
Jerry Thomas: A nineteenth-century American bartender whose 1862 book helped codify cocktail recipes. His published recipes carried bar techniques and drink formulas beyond individual taverns.
Mixology: The study and practice of creating mixed drinks, especially cocktails. The term often emphasizes recipe design and ingredient technique.
Punch (drink): A mixed beverage, often served in a bowl, made with combinations of alcohol, fruit, sugar, and spices. Punch shares cocktail ingredients but is commonly prepared and served for groups.