Welcome to the glossary.
Maceration in the preparation of alcoholic beverages is the steeping of herbs, botanicals or fruits in spirits of some kind for a period of time, after which the whole mixture may be distilled again. This process is used to flavour different types of spirits such as liqueurs.
Whisky made from malted barley.
Germinating grain, usually barley or rye.
A popular cocktail made with whiskey and sweet vermouth.
A cocktail made with tequila, orange flavoured liquor and lime juice.
Watch here for tips on how to make the classic Margarita (ingredients and measures may vary)
The traditional martini is made from gin and vermouth – fortified and flavoured wines made in dry and sweet styles – although many martinis are prepared with vodka instead of gin.
Here’s how to make a great martini – watch the video for some great tips (ingredients and measures may vary)
Also known as a ‘cocktail’ glass, with a v-shaped vessel for the liquid, and a thin stem. A wine glass makes an adequate replacement.
A liquid composed of crushed grain and boiling water, creating a liquid that is drained from the container, sometimes called a ‘mash tun’, to be fermented.
The act of adding a measured amount of liquid into a glass.
How to measure
You can use anything that has the numbers marked to measure out your drink – a glass or plastic kitchen measuring jug will do; even some teaspoon and tablespoon measures have the capacity marked on them. But a jigger looks impressive and not only that – it’s ideal for mixing with spirits. A small, double ended stainless steel cup, a jigger has one side for 25ml capacity and one for 50ml capacity. Pour in the required amount of liquid to your measuring spoon or container, and then transfer to your shaker or glass.
Tequila is a subcategory of mescal. All tequila is mescal, but mescal is not tequila. Mescal is made primarily in Oaxaca, Mexico, from the espadin species of agave, and bottled with the infamous worm or gusano in the bottle. Mescal has a smoky quality from the slow baking of the agave piña in clay ovens over hot rocks.
Any spirit served over crushed ice.
A drink that contains more than one beverage, but sometimes just two ingredients, with one of those liquids being a spirit.
A non-alcoholic drink (typically soda or fruit juice) that is mixed with a spirit.
A large glass or beaker used to mix liquids, or to muddle ingredients before blending together in a cocktail. Sometimes the glass half of a Boston shaker is used, and you could adapt any container for mixing.
The art of preparing mixed drinks and cocktails, done professionally by a bartender or mixologist.
Tequila that is at least 51% derived from blue agave and also contains sugars from cane or other sources.
How to make a Mojito
One cocktail that continues to rise in the highball popularity stakes is the Mojito with its tantalising long, warm weather blend of rum, mint, lime and soda. The combination of sweetness, mouth-watering citrus, and mint flavours, with Captain Morgan Original Spiced Gold, makes for an unusual depth of flavour and colour. This cocktail sits alongside the Daiquiri and the Cuba Libre in the holy trinity of Cuban cocktails.
Watch here to view how to make a delicious Mojito (ingredients and measures may vary).
Inspired by an island paradise, Moorea Volcano perfectly balances the sweet and citrus notes of Don Julio tequila with the fresh lemon juice and sugar found in homemade coriander syrup.
Created by the Brazilian World Class Finalist Diego Barcellos for the World Class 50.
Drink mixing vodka, ginger beer and lime juice that was created in the 1950s to promote Smirnoff No.21 Vodka in the US. The name refers to the Russian origins of Smirnoff No.21.
And here’s how you make the Moscow Mule (ingredients and measures may vary)
A wooden, plastic or stainless steel tool shaped like the grinding tool – the mortar of a mortar and pestle between six and nine inches long, used to press down on fruit and herbs with sugar or liqueur in the bottom of a bar mixing glass to extract flavour and aroma. Muddling is essential for making Mojitos. The end of a rolling pin, or even a piece of fruit, such as the end of a lemon, will make a decent alternative.
How to muddle
Muddling is used to extract the flavours of fruit or fresh herbs, while keeping the fruit or herb intact. Place a mint or basil leaf – or piece of fruit – in the bottom of your mixing glass or shaker and take a small rolling pin, or a muddler or mortar from a pestle and mortar. With the rounded end facing your leaf or fruit, press down to release flavour and aroma. In the case of fruit, press down to release juice, but also the oils contained in the skin. Twist your muddler gently on herbs so that you don’t break them into pieces. Too hard, and you’ll release bitterness as well as the sweeter flavours. After this, you’re ready to add the other ingredients.
Find out more about techniques for muddling in our video here
The technique of pressing down hard on ingredients with a muddler – or any rounded implement – in a glass, without breaking them into pieces.
How to prepare ginger
Take the skin off a whole piece of ginger with a vegetable peeler or knife – or rub with a spoon to remove less of the interior. You’ll be left with the fibrous, yellow/beige flesh. If you’re looking to muddle, then cut into thin slices and place in your shaker or mixing glass and press down with a small rolling pin or muddler, extracting the juice.
How to pick a sprig of mint or basil
Freshly picked herbs can be used to muddle the cocktail, for example mint in a Mojito, as well as a final garnish. Cut from the top of the plant – this prevents it ‘bolting’ and turning to seed, and also helps the plant to bush into plenty of leaves rather than long stems. Use scissors so as not to damage the plant and cut only the leaves, leaving the stem to grow back more leaves. Then place the leaves – generally between four and ten depending on the cocktail – into your shaker or glass, leaving some for garnish.