A process that breaks down sugar molecules into carbon dioxide gas and ethyl alcohol. This change is accomplished by a microorganism called yeast, which reproduces itself rapidly in a solution containing sugar.
A handle and wire mesh implement, resembling a tea strainer, used to ensure that fruit parts or herbs stay in the shaker, rather than in the final mixed drink or cocktail. Often used in tandem with a Hawthorne Strainer or Julep Strainer for ‘double’ straining. Or substitute with a piece of cloth or muslin.
A word sometimes used in the name of a drink to indicate the cocktail has been made with a carbonated beverage, such as soda water.
To light a drink or citrus peel. In the case of the later, ‘flamed zest’ refers to expressing aromatic oil over a drink above a lighter or flame.
How to flame citrus peel
Take a thumb-sized wedge of peel with no pith, and twist or snap the peel over the glass, above a lighter flame. The lighter will catch the oil of the peel before it hits the drink, sparking the droplets briefly, and adding a subtle, caramelised citrus peel note to the drink.
A shaken mixture of sherry or another spirit, with a whole egg and sugar. Originally a flip was made with beer and rum and a sweetener, and sometimes heated.
To carefully pour a small amount of liquid over the back of a spoon as the top layer of a drink.
Wines with alcohol added, such as port, Madeira and sherry.
Drink served over snow or crushed ice. Sometimes also referred to as a ‘mist', as in ‘Scotch mist'.
Drink served over snow or crushed ice. Sometimes also referred to as a ‘mist’, as in ‘Scotch mist’.
Adding ingredients to a mixed drink without measuring them beforehand.
A cocktail combining gin, champagne, lemon juice and sugar syrup, invented at the New York bar in Paris by bartender Harry MacElhone.