Glossary

Welcome to the glossary.

Daiquiri

How to make a Daiquiri

Alongside the Cuba Libre and the Mojito, the Daiquiri is one of the three great Cuban cocktails. You can combine Captain Morgan Original Spiced Gold, lime juice and sugar syrup for a refreshingly zingy drink. Alternatively, mix up one of the most popular of many variants on a fruity theme, the Strawberry Daiquiri. Add strawberry juice to a mix of Captain Morgan Original Spiced Gold and grenadine and a squeeze of citrus lime to give a textured, vibrant version.

Click here to watch how to make a Strawberry Daiquiri (ingredients and measures may vary).

Dark Rum

Rums that are typically pot distilled and made from molasses. They can be aged in charred barrels for extra colour.

Dash

The smallest bar measurement, at 0.9ml.

Date syrup

To create date syrup:
400g sugar
200ml water
100g stoned dates
Squeeze fresh orange

1. Heat all ingredients gently over a low heat until sugar is dissolved.
2. Use a spoon to gently crush dates then allow the mixture to cool.
3. Strain the liquid through a sieve or cloth into a clean glass or plastic bottle.

Digestif

An alcoholic drink served after dinner. Common digestifs include brandy, sherry and port.

Dill or No Dill

A specially created cocktail for WORLD CLASS by the UK finalist, Gareth Evans. It’s created with gin, elderflower syrup, cucumber water and dill giving it a searing freshness. The simple, inspired garnish of smoked salt enhances the flavour of the drink, while the fresh fruit and botanicals of TANQUERAY no. Ten gin deliver the perfect balance of sweet and sour.

Dirty Martini

A martini – a stirred mix of vodka or gin and vermouth – with the brine of an olive jar added, and often garnished with an olive as well.

Distillation

The process of separating parts of a liquid mixture through evaporation and condensation. Distillation is used to produce concentrated beverage alcohol, called ethanol.

Double straining

A method often used when shaking with fruit or herbs, to ensure that no solid part ends up in the final mixed drink or cocktail. It is frequently carried out with both a fine strainer and Julep Strainer or Hawthorne Strainer.

Drizzle

To lightly scatter a liquid over the surface of a drink, for example crème de mure on the Bramble cocktail. The liquid in question tends to be thick in texture, to add a flavour hit without dominating the texture of the drink.

How to Drizzle
Place your thumb over the edge of the top of the bottle and invert it over your drink. Then move your thumb to reveal a gap and allow the liquid to be released. As it does so, carefully move the bottle from side to side, creating a few lines of liquid across the surface of the drink.

Dry

Commonly refers to a martini, where a ‘Dry martini’ is prepared with less vermouth proportionate to the gin or vodka. This is to be distinguished from ‘dry’ and ‘sweet’ vermouth. This refers to levels of sweetness in the fortified wine. It is also different from a ‘wet’ martini, which is when the water content is higher in the final drink. This is because gin or vodka has been allowed to rest longer with the ice in the mixing glass.