Cocktail Knowledge: Basic Definitions

Question 1

Mixer

Answer 1

The ingredients of a cocktail aside from the liquor/alcohol.

Question 2

Garnish

Answer 2

A decorative element of the drink. Typically served on the top of the drink, or the lip of the glass. Not only adds a flavor to the drink, but also a visual, or even aromatic, flair. Examples include, but are not limited to: fruit slices, cherries, olives, and dusts.

Question 3

Twist

Answer 3

A style of garnish. A piece of citrus peel is twisted and put in the drink , or hung on the lip of the glass.

Question 4

Shot

Answer 4

A drink and a measurement. They are the same amount of alcohol. A shot drink is served in a shot glass and taken quickly.

Question 5

Single

Answer 5

The base amount of liquor for a cocktail. A single is equal to a shot. at TRB a single is 1.5 oz.

Question 6

Double

Answer 6

The cocktail is going to have more alcohol than normal. A double shot at TRB is 2.5 oz. Ordering a double decreases the amount of non-ice mixer as the glassware and amount of ice will stay the same.

Question 7

Well

Answer 7

Well drinks are often referred to as “house drinks.” These are drinks made with lower tier/less expensive liquors. Well liquors are used when the guest does not specify a preferred liquor in their cocktail.

At TRB, wells are: Till Vodka, Highclere Gin, Exotico Tequila, Captain Morgan Spiced Rum, and Four Roses Bourbon.

Question 8

Splash

Answer 8

Our term for a sample of beer. A very small taste. Comes in a shot glass. A guest can get up to 3 splashes per visit, and they are free of charge.

Question 9

Tall

Answer 9

Cocktail is served in a larger glass than normal, usually a pint. No extra liquor is added, just more mixer and more ice.

Question 10

Rocks

Answer 10

The cocktail, or liquor, will be served on ice.

Question 11

Sidecar

Answer 11

While this is also the name of a cocktail (not one on our list), it is also a style of presentation. A sidecar is a shot glass, containing liquor, served alongside the rest or the cocktail. You will see this style with our Cheshire Cat.

Question 12

Bomb

Answer 12

Traditionally a drink made by dropping a shot glass filled with liquor into another glass containing a mixer (often beer or energy drink). The drink is then consumed quickly much like a shot. TRB however, only serves bombs with Red Bull, and the bomb is mixed in a rocks glass, rather than dropped in via shot glass.

Question 13

Chilled

Answer 13

When a liquor is shaken or stirred with ice, then the ice is strained out. The liquor is served without ice.

Question 14

Neat

Answer 14

The drink is going to be solely the liquor. No mixer, no ice, just alcohol. The drink will be served at room temperature. This is different than a shot as the guest intends to sip on the liquor and it will be served in a rocks glass.

Question 15

Up

Answer 15

The drink will be chilled. Many places also serve up in a martini glass, but we do not have traditional martini glasses, so we will not necessarily serve it like such. Commonly confused for neat.

Question 16

Shaken

Answer 16

A method of mixing/chilling drink ingredients. Shaking the drink introduces more air and dilution from the ice. This creates a slightly smoother (less alcoholic bite) drink.

Question 17

Stirred

Answer 17

Another method of mixing/chilling a drink. As a less aggressive method than shaking, the ice does not dilute the drink as much right away so is served a bit stronger in taste.

Question 18

Tossed

Answer 18

A method of mixing between shaken and stirred. The drink is tossed between the glass and the shaker. This helps prevent “bruising” the drink (some mixers or liquors should not be shaken as it ruins characteristics or said substance). some things you do not want to “bruise” would be Gin, tomato juice, or grapefruit juice.

Question 19

Dirty

Answer 19

Typically a modifier of a martini. Adds olive juice to the drink. Can be extra dirt, therefore containing even more olive juice. (Does not contain dirt).

Question 20

Dry

Answer 20

Also typically modifying a martini. Removes some vermouth from the drink to decrease the sweetness. A guest may ask for extra dry, and there will be no vermouth in the drink.

Question 21

Wet

Answer 21

The opposite of dry. More vermouth is added for sweetness. Extra wet = even more vermouth.