Welcome to the glossary.
A decoration, usually a sliced piece of fruit, served with a drink.
How to garnish
Garnishes can be as simple as a sprig of mint to a Mojito. Or they can be a handful of fresh cranberries on top of a vodka and cranberry. Just spend a small amount of time in finishing your drink in this way to make a huge difference. Garnishes add colour and aroma, enhancing the look and ultimate enjoyment – and they’re easy to do. You can add a slice of ginger to a whisky and ginger, cut a wedge of lemon or lime to place on top of a G&T, or take a wheel of fruit and slot over the rim of the glass for a vodka and cranberry. A piece of peel can be curled and draped carefully over the edge of the glass to make a twist. In the case of some cocktails, including the Cosmopolitan you can flame the twist as well, spraying some of the lit citrus oils over the drink. For more ambitious garnishes you can slice a chunk of pineapple and slot over the edge of the glass with the spiky skin facing outwards, then place a cherry on top of the drink, slotted through a cocktail stick. It makes a great finish to your Piña Colada. Or place orange, passion fruit and pineapple chunks in your Lady Killer, arranging them carefully so that the fruit types are kept together, but match the ingredients in your drink. The combinations and possibilities are endless, and many new bars and bartenders are providing inspiration.
How to scrape a vanilla pod
To remove the seeds lay the vanilla bean on a cutting board and use a small knife to cut along the length of the bean, opening it up like a book. Use the back of the knife to scrape out the seeds and add them to your recipe. Alternatively, the handle end of a dessertspoon can be rubbed along the length of the bean, taking out the seeds. This is less likely to cut through the open pod.
World Class 2013 winner, David Rios combines the fresh flavours of red pepper, green pepper, cucumber and tomato juice, with the smoky notes of Talisker 10 Year Old whisky, to create a truly memorable cocktail.
A popular cocktail made from gin and lime juice.
Grain spirit flavoured with botanicals, specifically genièvre or juniper, and other flavours, including coriander, lemon peel, fennel, cassia, anise, almond, ginger root, orange peel and angelica. London Dry Gin developed in the 19th century, using botanicals distilled alongside the spirit. This is to be distinguished from compound gin, where flavourings are added to the spirit after distillation.
Gin & Tonic
How to make a Gin & Tonic
What is there not to love about one of the world’s most refreshingly classic and easy-to-create mixed drinks? This simple, but timeless recipe combining aromatic botanicals with spritzy tonic has led to G&T becoming famed across the globe. By mixing Tanqueray London Dry Gin with tonic water and a dash of fresh lime or lemon juice you can create a fresh drink for casual parties that will go down a treat.
Learn how to make the perfect Gin & Tonic here (ingredients and measures may vary).
Ginger & Lime Syrup
How to make a Ginger & Lime Syrup
Carbonated soft drink, made from water and ginger extract or ginger flavour, based on ginger beer.
Traditionally brewed and fermented, this beverage is nowadays a spicy soft drink, usually carbonated, with ginger extract or ginger flavour. And with little to distinguish it from ginger ale.
Made from leftover skins, seeds and stems after grapes are pressed for wine, and not usually aged.
To remove small pieces from an item of food using a metal implement with regular small holes, usually for the purposes of garnishing. Nutmeg, chocolate and lemon are most commonly used in making cocktails.
How to grate
You can use the smallest settings on a regular household grater – or the small, finger sized versions specially designed for grating nutmeg. Hold the whole nutmeg kernel near to the surface of the drink and firmly rub over the holes in an up and down motion to dispense small pieces: two to three grates are enough. When using chocolate, it’s better to chill a bar first in the fridge so that it doesn’t melt in your hands, and to use a whole piece rather than a single cube – so that you’re less likely to grate your fingers. For chocolate curls, use larger holes on your grater, and allow them to gently fall onto your drink. Make sure the grater is close to the surface of the liquid so that it doesn’t damage the surface of the drink.
An implement, usually stainless steel, used for grating nutmeg and chocolate over mixed drinks. It has a series of raised holes in the surface. Scrape with a knife if you’ve misplaced your grater.
A sweet, red syrup used in both alcoholic and non-alcoholic drinks. The original flavour base was pomegranate, but many brands now use artificial flavours.