Terminology

Question 1

Bruised

Answer 1

A cocktail is bruised when it has been overshaken, adding slivers of ice and oxygen bubbles to the drink that give it a cloudy appearance.

Question 2

Wet

Answer 2

A lot of Dry Vermouth.

Question 3

Dry

Answer 3

Refers to the amount of Vermouth in your drink. The dryer, the less vermouth.

Question 4

Extra Dry

Answer 4

Very little vermouth, perhaps rolling the vermouth in the glass to coat it.

Question 5

Dirty

Answer 5

Splash of olive juice in a martini.

Question 6

Frosted

Answer 6

When a glass is dipped in water and frozen.

Question 7

Mist

Answer 7

Drinks served over ice chips or crushed ice.

Question 8

Jigger

Answer 8

Ounce and a half of Liquor.

Question 9

Splash

Answer 9

An eigth of an Ounce.

Question 10

Nip

Answer 10

Two Ounces of Liquor.

Question 11

Pony Shot

Answer 11

One Ounce of Liquor.

Question 12

Tonic Water

Answer 12

Fizzy water with quinine.

Question 13

Seltzer

Answer 13

Plain water that is carbonated.

Question 14

Club Soda

Answer 14

Half way between seltzer and mineral water.

Question 15

Vermouth

Answer 15

Described as a bitter, botanical wine.

Question 16

Perfect Martini

Answer 16

Equal measures of ingredients.

Question 17

With a Twist

Answer 17

A Lemon peel twist.

Question 18

Gibson

Answer 18

Using a pearl onion instead of lemon peel or olives in a Martini.

Question 19

Vesper

Answer 19

A martini with vodka, gin, and an aperitif wine.

Question 20

Aperitif Wine

Answer 20

Alcoholic drink intended to stimulate the appetite. Usually dry rather than sweet. Classis aperitifs are dry white wine or champagne, cocktails with vermouth or bitter spirits.

Question 21

Straight Up

Answer 21

A glass with nothing but alcohol in it.

Question 22

Neat

Answer 22

A glass with nothing but alocohol and no chilling.

Question 23

Up

Answer 23

A drink that’s chilled but without ince in the glass.

Question 24

ABV

Answer 24

Alcohol by Volume. Double the ABV to get the proof.