Cocktail Terminology – R to Z
Cocktail Glossary – Photo © Cocktails & Bars
Rich Syrup: a sugar syrup made in the ratio of 2:1 sugar to water.
Rickey: a highball style of sugar-free drink with a spirit, squeezed lime and soda water.
Rim: a powdered garnish on the rim of a glass usually consisting of sugar (Brandy Crusta) or flavoured/salt (Margarita) made by wetting the rim of a glass then pressing it onto a plate of salt or sugar.
Shrub: a drinking vinegar made from fruit, sugar, and vinegar often with an aromatic such as a herb or spice used as a cocktail modifier. More about shrubs here.
Sidecar: a cocktail made with cognac, orange liqueur and lemon juice; also a small carafe served on ice to accompany a cocktail used to top us the drink.
Simple Syrup: a syrup made of equal parts sugar dissolved in water. Here’s how to make simple syrup.
Smash: a cocktail family consisting of a spirit, sweetener, fresh fruit, herb and crushed ice.
Sour: a style of drink consisting of a spirit, sweetener, citrus and sometimes an egg white, for example, Whiskey Sour.
Specs: specification, as in the details of the cocktail recipe
Strain: refers to using a strainer to strain the liquid out of a mixing glass or shaker tin into the serving glass.
Straight Up: usually refers to a drink served neat.
Switchel: a carbonated or un-carbonated drink made with apple cider vinegar, molasses and ginger as the key ingredients, can be used as a cocktail modifier.
Swizzle: a sour style of drink made with a swizzle stick. More about the swizzle here.
Swizzle Stick: a bar tool that is originally a branch from the swizzle stick tree or Quararibea turbinata native to the Caribbean used to make a swizzle style drink.
Tincture: a concentrated alcohol infusion made by steeping a herb, spice, fruit, flower or vegetable in high proof alcohol, used to enhance the flavour/aroma of a cocktail. More about tinctures and how to use them in cocktails here.
Toddy: an alcoholic drink made with a spirit and hot water, usually with citrus and spices served warm.
Twist: refers to citrus peel (usually lemon) with the pith removed, twisted over the surface of the poured drink to express the oils and used as a cocktail garnish.
Up: a cocktail served usually in a stemmed glass, chilled but with no ice such as a Martini or a Manhattan.
Vermouth: a mixture of wine fortified with a spirit and infused with herbs, spices, bark, citrus and roots often used as a cocktail modifier. More about vermouth here.
Virgin: a non-alcoholic version of a cocktail, for example, a Virgin Mary is the non-alcoholic version of a Bloody Mary.
Wassail: hot mulled cider, consumed as part of wassailing, a Medieval Christmastide English drinking ritual to ensure a good apple harvest the following year; can also be used as a cocktail modifier.
Last updated 2 July 2020.
