What's that strange liquor you keep seeing on cocktail lists? Or that unusual ingredient that's trending in recipes and food menus? How do you properly serve that apéritif or digestif you want to have at your next dinner party? What exactly does that culinary term mean? This information and more can be found here!
Given that much of Parched is dedicated to food and drinks (and learning!), I thought it would be helpful to have a quick reference guide for any unfamiliar ingredients or terminology that you may come across on this site. While some of these terms may be super familiar to some, they may be completely unfamiliar to others -- we all come from different places with different experiences and understandings of the food and beverage world, so I want to make no assumptions about what you do or do not know!
In no way am I attempting to compete with Google, my goal is simply to make it easier to find the information you need. And truth be told, this glossary is as much for me as it is for you because I can't possibly remember the details of everything that I've tasted, researched, or read about!
That said, this is just a start and will forever be an ongoing work in progress as I continue learning and exploring, both in my daily life and in my travels. And since I'm only a team of one, I welcome your input! If I'm missing important content or you've stumbled upon something I haven't, please drop me a line and let me know. I value your feedback and want Parched to be a place to share our knowledge, experiences, and findings with one another!
The 3-1-1- Liquids Rule is a guideline implemented by the Transportation Security Administration (TSA) for carrying liquids, gels, and aerosols in your carry-on luggage. The "3" signifies that containers must be 3.4 ounces (100 milliliters) or less in size. The first "1" indicates that all containers must fit into a single quart-sized clear plastic bag. And the second "1" means that each passenger is allowed only one sealed bag. The purpose of this rule is to streamline the airport security screening process by making small quantities of liquids and gels easily visible and accessible for inspection.
separately priced items from a menu, not part of a set meal
served in a sauce made of olive oil, lemon juice and several seasonings such as fennel, coriander, sage and thyme
at just the right time; at the peak of ripeness or the perfect degree of doneness
Originating in Switzerland and made popular by France, absinthe is an anise-flavored liquor derived from wormwood, anise, fennel and other herbs and botanicals, with wormwood being its most notable ingredient. Known in historical literature as "la fee verte" or "the green fairy," it is often portrayed as a dangerously addictive psychoactive drug with hallucinogenic effects, due to the chemical thujone found in wormwood, and in in the early 1900s was banned by many countries including the USA (although it has never been proven to be any more dangerous than other spirits). A revival of absinthe began in the 1990s and in the following 20 years bans on its production and sale were removed - now over 200 brands of absinthe are produced in over a dozen countries. The traditional French method of serving absinthe is to place a sugar cube in a slotted spoon over a glass filled with a small pour of absinthe and then to slowly drizzle iced water over it resulting in a mixture of 3-5 parts water to one part absinthe, which will turn the absinthe from a clear or light green color (depending on the brand) to a milky green color. The Bohemian Method of serving it is to place an absinthe-soaked sugar cube in a slotted spoon over a glass and then to set the sugar cube on fire, drop it in the absinthe and then add iced water to douse the flames; however, this method is known to destroy the absinthe flavor and most of the alcohol. In addition to traditional serving methods of absinthe, it is also used as a cocktail ingredient, most notably in the oldest known absinthe cocktail the Sazerac. Highly alcoholic, absinthe has an ABV ranging from 45%-90%.
"Alcohol by volume" is the standard, worldwide measure of how much alcohol is in an alcoholic beverage.
Acholado is Peruvian pisco made from a blend of two or more accepted grape varietals. Because acholoado producers can blend whatever varietals they want in any percentages they want, each blend tastes different due to the quality and type of grapes used, as well as the way it is blended. Acholado ABVs vary according to how it is made, with most recipes being family recipes that have been passed down from generation to generation.
Similar to eggnog, advocaat is a traditional Dutch liqueur made from eggs, sugar and brandy. It is creamy in texture (sometimes even as thick as custard) and can be blended with any variety of flavorings such as vanilla, honey, aromatic spirits or cream. Advocaat can be served on its own as an aperitif or digestif (often topped with whipped cream and cocoa powder), and can also be used as a topping for waffles, ice cream, custards and pastries. Its ABV usually ranges between 14% and 20%.
An aguardiente is a strong alcoholic beverage made from from the fermentation and then distillation of fruits, vegetables, grains or sugarcane. Aguardientes do not contain added alcohol or flavoring, but are fermented and distilled only from their raw material. Types and flavors vary around the world according to region and production, with ABVs ranging from about 25% to 60%.
cooked just enough to retain a somewhat firm texture
Alcohol proof is a measure of how much ethanol is in an alcoholic beverage. In the United States, alcohol proof is defined as twice the percentage of ABV. The term was originally used in the UK and was defined as about 1.75 times the ABV, but the UK now uses the ABV standard of measurement instead of alcohol proof.
Italian for "bitter," amaro is an Italian liqueur that typically has a bitter-sweet flavor and is commonly served neat (sometimes with a citrus wedge), on ice or mixed with tonic water as a digestif. Amaro is produced by macerating herbs, roots, bark, citrus peels and/or flowers in alcohol (usually grappa or vodka), mixing with sugar and aging in bottles or casks. It comes in a wide variety of styles (many of which are passed down through the generations and then vary by region) and brands, with an ABV ranging from about 16%-60%.
Made with sugar, cream and the fruit of the African marula tree, Amarula is a South African cream liqueur that is very sweet and has a fruity, caramel flavor. It is usually served neat or on the rocks, or used as an ingredient in cocktails. Amarula has an ABV of 17%.
Amer Picon is a French orange bitters made from distilled alcohol flavored with dried oranges, gentian, quinine and cinchona. It has a bittersweet orange and herbal flavor and is typically served as an aperitif or used as a cocktail ingredient. In eastern and northern France it traditionally accompanies a beer. Picon has an ABV of 18%.
Referring to the French word "amer" meaning "bitter," Americano is a term used to categorize aperitifs whose primary herbal component is gentian. Americanos come in a variety of colors and flavors are usually served on their own or used as a cocktail ingredient. Their ABV varies by type.
Angel's Share is the term given to the small amount of wine or spirit that evaporates from barrels during aging. This is typically about 2% per year, but can be much more in countries with hotter climates.
Originating in France, Anisette is a sweet, anise-flavored liqueur that is made by the distillation of aniseed, but unlike many other anise-flavored liqueurs, it contains no licorice. Anisette is typically served neat as a digestif, or mixed with cold water, which turns it a milky white color. The ABV of anisette is about 25%.
Antica Formula Carpano is a sweet, Italian red vermouth made by mixing herbs with wine and adding a spirit to sweeten it. It is typically served as an aperitif with a citrus twist or as a replacement for standard sweet vermouth in mixed drinks.
Latin meaning "to open," an apéritif is a cocktail or other alcoholic beverage served before a meal to stimulate the production of gastric juices and promote the appetite. Common apéritifs include Champagne, Sherry, Vermouth, and Ouzo.
Aperol is an Italian bittersweet liqueur made from a secret infusion of oranges, herbs, and roots, its main ingredients being bitter rhubarb, cinchona, and gentian root. It is intensely orange in color with a velvety texture and a pleasant citrusy bittersweetness. Aperol is most often served as the main ingredient in an Aperol Spritz cocktail but can also be sipped on its own over ice or used as an ingredient in cocktails. It has an ABV of 11%.
Latin for "water of life," Aquavit is a Scandinavian liquor distilled from grains or potatoes and flavored with herbs and spices. It is usually served chilled in a shot glass, often accompanied with a swig of beer. Common flavors of Aquavit are caraway, cardamom, cumin, anise, fennel, and lemon or orange peel, but caraway is usually the dominant flavor. It has an ABV of about 40%.
Armagnac is a French brandy distilled from wine and aged in black oak barrels. It is the oldest brandy distilled in France and unlike cognac which is distilled twice, armagnac is only distilled once.
Believed to have originated in Greece, aromatized wines are fortified wines that are flavored with herbs, spices, fruit, florals, or other natural ingredients to give the wine extra flavor and/or color. Examples of aromatized wines include Vermouth, Americano, and Amaro. The ABV of aromatized wines varies by type, but they must have a minimum ABV of 14.5% and a maximum of 22%.
a savory jelly used as a garnish or to make a meat, fish or vegetable mold
covered with bread crumbs or grated cheese and browned
served in the juice obtained from roasting
prepared or served with a generous amount of ground black pepper
A liquor made with equal parts Bénédictine and Brandy. It is typically served on the rocks as a digestif and has an ABV of 40%.
a cooking utensil containing heated water in which food in smaller pots is slowly cooked (also known as a water bath)
to dress meat for cooking by covering with strips of fat, which helps maintain the moisture of the meat and prevents overcooking
to moisten at intervals with a liquid (such as melted butter, fat or pan drippings), especially during the cooking process to prevent drying and to add flavor
a rich, white sauce made from a white roux and milk that is typically used as the base for other sauces
Produced in the Czech Republic, Becherovka is an herbal bitters that has a gingery or cinnamony flavor. It is usually served chilled by itself or mixed with tonic water and has an ABV of about 38%
Bénédictine is an herbal, French liqueur made from 27 plants and spices, the actual recipe being a closely guarded secret. It has a Cognac base and a distinct taste, often described as tasting like a sweet cognac. Bénédictine can be sipped on its own, but is typically used as an ingredient in mixed drinks. It has an ABV of 40%.
a seasoned butter sauce flavored with white wine, shallots and vinegar or lemon juice
a thick, creamy soup with a base of strained broth made from shellfish or game; can also be a cream soup made with pureed vegetables
to put food into boiling water or steam for a short time (often followed by plunging into ice water to stop the cooking process); to scald so as to remove the skin from
Blessed Thistle is a thistle-like plant native to the Mediterranean region that is used in the making of certain bitters, liquors, and liqueurs.
Bonal is a French aperitif wine made by infusing gentian root, herbs from the Grande Chartreuse Mountains and quinine. It has a floral, sweet taste and is traditionally served neat or on ice with a twist, but can also be used in place of sweet red vermouth in classic cocktails. Bonal has an ABV of 16%.
To be classified as straight bourbon whiskey, by law it must be produced in the USA, made of a grain mix containing at least 51% corn, distilled at less than 80% ABV, have no additives except water, aged in new, charred white oak barrels and aged for a minimum of two years.
food such as meat, poultry, seafood or vegetables that is wrapped around a seasoned filling (such as cheese, cured meats, vegetables or nuts) and often cooked with wine
to cook slowly in fat and a small amount of liquid in a closed pot and at a low temperature
Dutch for "burnt wine," brandy is a spirit distilled from wine with a flavor dependent upon its type and the region from which it is from. There are three types of brandy: grape brandy that is produced by the distillation of fermented grapes, fruit brandy that is produced by the distillation of fruits other than grapes and pomace brandy that is produced by the distillation of the grape skins, seeds and stems that remain after the grapes have been pressed. Brandy is rated according to its age and quality with "A.C." meaning it has been aged in wood for two years, "V.S." or "Very Special" meaning it has been aged in wood at least three years, "V.S.O.P" or "Very Special Old Pale" meaning it has been aged in wood at least five years, "X.O." or "Extra Old" meaning it has been aged in wood at least six years, "Vintage" meaning it is aged until bottling with the label showing its vintage date or "Hors D'age" meaning it is so old that its age cannot be determined. Brandy is traditionally served neat at room temperature as a digestif or used as an ingredient in cocktails. It has an ABV ranging from 35%-60%.
a mixture of salty water used to preserve or season food (usually used to soak meat in before cooking)
Byrrh is a French, wine-based aperitif made from a blend of red wine, mistelle and quinine. It is sweet with a bitter finish and is typically served chilled with a twist of lemon or a splash of Crème de Cassis. Byrrh has an ABV of 18%.
Cachaça, or "Brazilian rum," is a Brazilian liquor made from fermented and distilled sugarcane juice. Cachaça has flavors ranging from grassy to dried fruits to coffee to chemical, which depend on how it is manufactured and aged. White cachaça is cheaper and typically used as a cocktail ingredient, most notably in the Caipirinha, while dark cachaça is considered its premium variety and is typically served by itself. Cachaça has an ABV ranging from 38%-54%.
Calvados is an French brandy distilled from cider rather than wine. It is most commonly made from specially grown apples, but can also be made from pears or a blend of the two. Younger calvados has a fruity, vanilla flavor, while aged calvados tends to have a woody, nutty flavor that resembles other aged brandies. Calvados that is labeled as "Fine," "Trois étoiles" or "Trois pommes" is at least two years old, "Vieux" or "Réserve" is at least three years old, "VO," "Vieille Réserve" or "VSOP" is at least four years old, and "Extra," "XO," "Napoléon," "Hors d'Age" or "Age Inconnu" is at least six years old. Calvados is usually served at room temperature as a digestif or used as as an ingredient in a mixed drink. It has an ABV of around 40%.
Campari is a bitter, Italian liqueur made from an infusion of herbs, aromatic plants, fruits, alcohol and water, the actual recipe being a closely guarded secret. Its dominant flavor is bitter orange and it is often served as an aperitif on the rocks or with club soda. Campari is also used as a cocktail ingredient, most notably in the Negroni, and has an ABV of 25%.
Cardamaro is an Italian, wine-based amaro flavored with cardoon, blessed thistle and other herbs and spices. It has an earthy, nutty flavor with a hint of smokiness. Cardamaro is typically served by itself as a digestif and has an ABV of 17%.
Cardoon, or "artichoke thistle," is a thistle-like plant in the sunflower family resembling a large form of celery. It is native to the western and central regions of the Mediterranean and has a delicate flavor reminiscent of artichoke.
Carpano Antica Formula is a sweet, Italian red vermouth made by mixing herbs with wine and adding a spirit to sweeten it. It is typically served as an aperitif with a citrus twist or as a replacement for standard sweet vermouth in mixed drinks.
Chambord is a raspberry liqueur made in France that was modelled after a liqueur produced in the Loire Valley during the late 17thcentury. It is produced from raspberries and blackberries that are infused with Madagascar vanilla, Moroccan citrus peel, honey, and aromatic spices, and then steeped in French spirits (including Cognac) for several weeks. Chambord is often served on its own or used as an ingredient in cocktails, and has an ABV of 16.5%.
Chartreuse is a French liqueur made of distilled alcohol that is aged with 130 herbs, plants, roots and leaves. It is sweet with a strong vegetal flavor and is often served on its own at room temperature as a digestif or used as an ingredient in cocktails. Green chartreuse gets its green coloring from chlorophyll and has an ABV of 55%. Yellow chartreuse has a milder, sweeter flavor than green chartreuse and an ABV of 40%.
Originating from Peru, Chicha Morada is a non-alcoholic beverage made from purple corn that is native to the Peruvian Andes. It is traditionally made by boiling the corn with pineapple, cinnamon, clove and sugar, giving it a sweet, spicy, fruity flavor.
shredded or finely cut vegetables or herbs usually used as a garnish
Cinchona is a species of trees indigenous to South America whose bark is a source of quinine.
A clarified cocktail is one in which the solid components in the liquid have been removed to create a clear, aromatic, and balanced drink. By separating the clear liquids from the cloudy solids and eliminating suspended particles, the resulting drink becomes smoother and more refined.
Cocchi Americano Rosa is an Italian aperitif wine made by blending a red Italian wine and a sweet, sparkling Italian red dessert wine with herbs, fruit, spices and citrus. It is quinine-flavored with hints of white rose and ripe berries and is typically served on ice with club soda or tonic and a slice of lemon. Cocchi Americano Rosa has an ABV of 16.5%.
A cocktail is an alcoholic drink containing at least one spirit and one or more mixers. The first recorded use of the word "cocktail" is found in The Morning Post and Gazetteer in London 1798; however, the origination of the word is widely disputed as is who invented the first cocktail.
A brand of triple sec, Cointreau is an orange-flavored liqueur that is distilled from sugar beets and blended with bitter and sweet orange peels. Cointreau has a clean, orange flavor with a bit of oakiness, and is typically served on the rocks as an aperitif or a digestif or used as a cocktail ingredient. Cointreau has an ABV of 40%.
A column still is a still that uses two enclosed columns for distillation. In the first column, fermented liquid is slowly fed into it from the top while steam is sent up from the bottom. The steam removes the alcohol from the descending liquid and carries it over into the second column where the alcohol is recirculated and concentrated to a specific percentage of alcohol. This method of distillation is considered "efficient" because it extracts higher concentrations of alcohol with less chemical compound spillover. It is the preferred still used to produce neutral-flavored spirits such as vodka and white rum.
Credited as being the world's first triple sec, Combier is a French, orange-flavored liqueur. It is distilled from sugar beets and steeped with the peels of bitter Haitian oranges and sweet Valencia oranges before sugar is added to sweeten it. Combier is sweet without being overly sweet, and has a lighter, spicier, more bitter orange flavor than Cointreau. It is typically served on the rocks or used as a cocktail ingredient and has an ABV of 40%.
meat that has been cooked and preserved in its own fat (usually refers to goose, duck or pork); can also refer to a garnish made from fruits or vegetables that are cooked until tender in a seasoned liquid
a clear soup made from richly, well-seasoned stock
to remove the central section of a fruit or vegetable, which contains seeds or flesh that is not usually eaten
a thick sauce made with puréed vegetables or fruit that is often used as a base or a garnish
Originating in France, crème de cassis is a dark red, sweet liqueur made from black currants. It is most commonly used as the key ingredient in a Kir cocktail, but can also be served on its own as a digestive. Crème de cassis has an ABV ranging from about 15% to 25%.
Crème de mure is a sweet, blackberry-flavored liqueur that is similar to crème de cassis. It is typically served as a digestif and has an ABV ranging from about 16%-25%.
Made with either a brandy base, a neutral spirit base or a combination of the two, creme de violette is a violet-flavored liqueur that originated in France. It is a core ingredient in the Aviation cocktail and is used in other mixed drinks, but can also be served as a digestif. It has an ABV ranging from about 20%-25%.
First produced in the USA, Crème Yvette is a liqueur made from violet petals blended with a maceration of blackberries, red raspberries and strawberries that is then combined with a spice blend of cassis, honey, orange peel and vanilla. It is typically served as a digestif or used as a cocktail ingredient and has an ABV ranging from 25%-40%.
Creole shrubb is a rhum agricole-based orange liqueur originating in Martinique. It has a sweet and spicy flavor and is made by macerating orange and grapefruit peels with spices such as vanilla, nutmeg and cloves. Creole shrubb is typically used as an ingredient in exotic cocktails, but can also be sipped neat or on the rocks. It has an ABV of 40%.
a small, often rounded mass usually consisting of minced meat, fish or vegetables that's coated with egg and bread crumbs and deep fried
Curaçao is a liqueur flavored with the dried peel of the laraha citrus fruit. Laraha is a derivation of the sweet Valencia orange, but is smaller and more bitter, which gives this liqueur a bitter-sweet, orange-like flavor. Curaçao is usually artificially colored (orange, blue or green) and is primarily used as an ingredient in exotic cocktails. It has an ABV ranging from 15%-40%.
Cynar is a bitter, Italian liqueur made from 13 herbs and plants, artichoke being the predominant amongst them. It has a bittersweet flavor and is usually served as an aperitif on the rocks by itself or with soda, orange juice or tonic. However, because of the bitterness derived from the artichoke, it can also be served as a digestif and is also used as a cocktail ingredient. Cynar has an ABV of 16.5%.
Demerara is a large-grained, unrefined sugar that has a golden color and molasses-like flavor. Demerara has a more natural sugar flavor than white sugar when made into a simple syrup and is commonly used in mixed drinks made with dark rum.
to remove the fat from the surface of a hot liquid such as a sauce, soup, or stew
to dissolve the browned food residue or small particlesof sautéed meat remaining in a pan by adding a liquid and heating; this "glaze" is usually used to flavor sauces, soups, and gravies
A digestif is an alcoholic beverage served after a meal to aid in digestion. Common digestifs include a variety of brandies, sweet liqueurs, grappas and some fortified wines such as sherry, all of which are typically served straight.
Distillation is the process of heating a fermented liquid, evaporating off the alcohol vapor and then condensing the vapor back into liquid form.
Double cream is a versatile dairy product that has an average milk fat of around 48%. Primarily used in desserts, double cream whips easily, which makes it desirable for use in cocktails. Double cream cannot be purchased in the United States, its closest equivalent being heavy cream.
Domaine de Canton is a French, ginger-flavored liqueur made from a mixture of cognac, ginger, vanilla beans, honey and ginseng. It has a sweet and spicy ginger flavor and is usually served straight or used as a cocktail ingredient. Domaine de Canton has an ABV of 28%.
to coat or sprinkle wet or moist foods with a dry ingredient (usually flour or sugar) before cooking in order to provide an even coating
Dubonnet is a sweet, French, wine-based aperitif made from a blend of fortified wine, herbs and spices including cinnamon, citrus peel, coffee beans and quinine. It is typically served over ice or mixed with club soda or champagne, but is also used as an ingredient in cocktails. Dubonnet is available in rouge, blanc or gold and has an ABV of about 19%.
French for "water of life," eau-de-vie is a spirit distilled from fermented fruits that is not aged in wooden barrels. While any spirit made this way can be considered an eau-de-vie, it is almost always used in reference to a colorless, French, fruit brandy. A variety of fruit is used in the production of eau-de-vie, the most common being apple, pear, peach, and yellow plum. It has a light fruit flavor and is typically served chilled as a digestif. Its ABV is usually around 45%.
a mixture of liquids that are normally unmixable; dispersing one liquid into the other (i.e. vinaigrette)
typically a dish of fish, chicken, rabbit or porkthat is fried in oil and then marinated in an acidic, sometimes spicy, sauce (usually overnight) and served cold
Native to Barbados, falernum is a sweet syrup made of lime zest, cloves and sugar cane that is usually combined with almond, ginger, cloves, vanilla and/or allspice. It is almost exclusively used in rum-based Caribbean or tropical drinks to add a hint of spice and to brighten the citrus. It can be either non-alcoholic or lightly alcoholic, with an ABV ranging from 5%-11%.
Alcohol fermentation is the conversion of sugar to alcohol and carbon dioxide using yeast. Wine is produced by the fermentation of the natural sugars present in grapes and other fruit, mead is produced by the fermentation of the natural sugars in honey, rum is produced by the fermentation of sugarcane and beer, whiskey and vodka are produced by the fermentation of grain starches that have been converted to sugar by an enzyme called amylase.
a boneless piece of meat, poultry or fish; to cut into a boneless piece of meat, poultry or fish
dressed or served covered with flaming liquor (usually brandy, cognac or rum); to add alcohol to a hot pan to create a burst of flames
finely chopped and highly seasoned meat or fish that is either served alone or used as a stuffing
Fortified wine is wine to which a distilled beverage (usually brandy) has been added, common types being sherry, port, marsala and vermouth. The flavor of fortified wine depends on the alcohol that has been added, as does its ABV, which ranges from about 15%-20%.
to remove all fat, meat and cartilage from the end of a bone by cutting between the bones with a sharp paring knife (often referred to with lamb, beef or pork rib); to cut in lengthwise strips before cooking
a cold dish consisting of de-boned meat or fish that has been stuffed, poached and covered with aspic
food prepared and served in the shape of a flat, round cake; a flat, round pastry cake often topped with fruit
Galliano L'Autentico is a sweet, Italian, herbal liqueur made with a blend of Mediterranean plants and herbs such as vanilla, star anise, musk yarrow, juniper, lavender, cinnamon and peppermint. It is bright yellow in color tasting predominantly of vanilla and anise, and it is typically served on its own as a digestif or used as a cocktail ingredient. Galliano has a higher ABV than most liqueurs at 42.3% and it also comes in three other flavors: Galliano Vanilla with an ABV of 30%; Galliano Ristretto (espresso flavored) with an ABV of 42.3%; and Galliano Balsamico (Balsamic vinegar flavored) with an ABV of 37.6%.
Garam masala is a blend of ground spices of varying combinations, often including black and white peppercorns, cloves, cinnamon, black and white cumin seeds and black, brown and green cardamom pods. In cocktails it is often mixed into a simple syrup, but can also be added on its own.
Gastrique is caramelized sugar that is deglazed with vinegar. For use in cocktails, citrus and/or sour fruits are often added to the vinegar mixture and sweet liqueurs are sometimes used in place of the sugar. It can be made with a variety of vinegar and fruit combinations and often replaces the simple syrup in mixed drinks.
a spicy soup that is usually made from chopped, raw vegetables (such as tomato, onion, pepper and cucumber) and served cold
Genever (or jenever) is the juniper-flavored, traditional liquor of the Netherlands and Belgium and is the liquor from which gin was derived. There are two types of genever, oude (old) and jonge (young), which are distinguished from each other based on distilling techniques. Oude genever has a malty flavor that can resemble whiskey, while jonge genever has a neutral taste with a slight aroma of juniper. It is traditionally served on its own, either at room temperature or freezer-chilled, but is also used as a cocktail ingredient. Genever has an ABV ranging from about 40%-50%.
Originating in the Alpine region of France, gentian is a bitter liqueur produced by macerating the stalks of gentian plants and other botanicals in grain alcohol. It has an earthy flavor and while the French drink it as an aperitif, it is also served as digestif as it is medicinally known to treat digestion problems. It is typically served neat or over ice with a squeeze of lemon or used as a cocktail component. It has an ABV of about 20%.
Grand Marnier is a French, orange-flavored brandy liqueur made from a blend of Cognac brandy, bitter orange and sugar that is aged in dark oak barrels. It is sweet and citrusy, but richer than most orange-flavored liqueurs because of its brandy base, and is typically served neat as a digestif or used as a cocktail ingredient. Grand Marnier has an ABV of 40%.
a spicy, aromatic chile paste made from a variety of hot peppers, roasted red peppers, garlic, olive oil, herbs and spices
Originating in the USA, hum is a crimson-colored liqueur made by soaking hibiscus, ginger, green cardamom and kaffir lime in distilled pot still rhum. It has a sweet and spicy flavor and is typically served on the rocks by itself or with a splash of club soda and lime. It can also be added to champagne or sodas, or used as a cocktail ingredient. Hum has an ABV of about 35%.
to steep in a liquid such as water, oil or alcohol without boiling in order to extract compounds or flavors
food such as meat, poultry, seafood or vegetables that is wrapped around a seasoned filling (such as cheese, cured meats, vegetables or nuts) and often cooked with wine
Made in Germany, Jagermeister is a liqueur flavored with 56 herbs, fruits, roots and spices such as anise, ginger, juniper berries, licorice and poppy seeds (a recipe that has remained the same since its creation). It ideally should be kept in the freezer and served cold on its own, but it is also used as an ingredient in cocktails or shots. Originally used medicinally, Jagermeister has an ABV of 35%.
an oversized bottle of wine holding about three liters
Kirsch is a dry, colorless brandy distilled from the fermented juice of the black morello cherry.
the process of inserting or covering meat with strips of fat that melt and keep the meat from drying out
Lillet is a French aperitif wine made from a blend of Bordeaux wines and citrus liqueurs. Lillet comes in three varieties: Lillet Rouge, which is sweet with flavors of grape, vanilla and orange; Lillet Blanc, which is more bitter and citrusy in flavor; and Lillet Rose, which is sweet with flavors of berry and melon. In France, Lillet is traditionally served on ice with a slice of orange, lemon, or lime, while in the USA and other countries it is more often used as a cocktail ingredient, Lillet Blanc being the most commonly used of the three. Lilllet has an ABV of about 17%.
Latin meaning "to liquefy," a liqueur is an alcoholic beverage made from distilled alcohol that has been flavored with fruit, cream, herbs, spices, woods, flowers, or nuts and to which sugar has been added. Liqueurs must have at least 2.5% sugar by volume and normally use brandy or whiskey as a base spirit. They are typically quite sweet, often syrupy in consistency, and have an ABV ranging from 15%-30%.
A liquor is an alcoholic beverage containing ethanol that is produced by the distillation of grains, fruits or vegetables and has less than 2.5% sugar by volume. Liquors are often used as the base ingredient for the production of liqueurs and have an ABV of 20% or more.
A long drink is any drink that contains more than five ounces of liquid, but less than nine ounces. It has a relatively small proportion of alcohol and is typically served with ice and a mixer of some kind.
Maceration is a technique that softens or breaks down fresh fruit and draws out its natural juices. When the juices are released, the fruit then soaks in the liquid to absorb its flavor. This is usually done by mixing fruit with sugar, honey, or syrup or by soaking it in a flavorful liquid such as wine, juice, liquor, liqueur, extracts, and balsamic vinegar.
Maiwein is a German beverage that has an aromatized wine base made by steeping sweet woodruff in German white wine, usually Riesling. (Sweet woodruff is an herb that grows in the forests of Northern Europe. It sweetens Maiwein and gives it a spring-like flavor reminiscent of hay, honey and clover. It is slightly poisonous and can have a sedative effect in large doses, so care must be taken to ensure that the proper amount is used when making Maiwein.) Sparkling wine, brandy, sugar and other ingredients can be added to Maiwein to sweeten it, and like Sangria, it is often accompanied by fruit garnishes such as strawberries, pineapples and oranges. Maiwein is traditionally served during the spring and during Mayfest. Its ABV varies by type of wine and ingredients used to make it.
to put a food item in a sauce for a period of time to add flavor and/or to make it more tender
a mixture of young, tender greens (such as lettuces, arugula, chicory, herbs or edible flowers)
a sauce typically made with vinegar, cracked pepperand herbs (often served with oysters)
to cut or chop into very small pieces
the setup required before cooking; organizing and arranging ingredients (i.e. dicing vegetables, measuring spices, par-cooking necessary items, etc.)
Mistelle is wine produced by adding alcohol to non-fermented or partially fermented grape juice, which stops the fermentation process and results in a sweeter base. It is often used in the production of other wines and normally has an ABV of around 20%.
In bar terminology, a "mixer" is a non-alcoholic ingredient used in mixed drinks and cocktails that changes the flavor, consistency, color, and/or ABV of the drink. Common mixers include carbonated beverages, dairy products, juices, syrups, prepared mixes, sports drinks, and caffeinated beverages.
Mozart Chocolate Cream is a gluten-free liqueur made inAustria using Belgian milk chocolate, fresh cream, and Bourbon vanilla fromMadagascar. It is usually sipped on its own over ice or used as an ingredientin cocktails. It has an ABV of 17.0%.
Musk yarrow is a perennial plant native to temperate regions of Asia, Europe, and North America that is sometimes used to make aperitifs, bitters, and herbal drinks. It has hairy, aromatic leaves with small, flat clusters of flowers that can be white, yellow, orange, pink, or red.
Must is a sweet mixture of fruit juice (usually grape juice) and fruit solids (skins, seeds and stems of the fruit) that results from the crushing and/or pressing of fruit.
In bar terminology, "neat" is used to describe a single, unmixed liquor or liqueur that is served without being chilled and without any ice, water, or other mixer.
In bar terminology, "on the rocks" refers to a drink served over ice.
French in origin, orgeat is a non-alcoholic, sweet syrup made from almonds, sugar, and rose or orange flower water. It is used as a flavoring in cocktails, usually in place of simple syrup, and is an essential ingredient in Tiki drinks, most notably being the Mai Tai.
a scrap or morsel of food left at a meal
OTH is an expression meaning "On the House."
Originating in Greece, ouzo is a colorless, anise-flavored liqueur made from distilled alcohol flavored with spices such as anise, coriander, cloves and cinnamon. It has a strong licorice flavor and is typically served neat as an aperitif or mixed with cold water, which turns it a milky white color. Ouzo has an ABV ranging from 37.5% (the minimum allowed) - 50%.
Pamplemousse Rose is a French liqueur that is made by infusing red grapefruit in neutral alcohol for up to four months. It has a flavor of ripe grapefruit and is most commonly used as a cocktail ingredient or served with club soda or added to sparkling white wine. Pamplemousse Rose has an ABV of 16%.
to boil briefly until foods are softened but not fully cooked
to cook food incompletely so that it can be finished using a different technique or reheated and cooked thoroughly later
Pastis is a French, licorice and anise-flavored liqueur that gets its flavor primarily from licorice root and star anise, although other ingredients can include cinnamon, cardamom, pepper, nutmeg and sage. It is normally served cold and diluted with water (5-7 parts water to one part pastis), which turns it from an amber color to a milky, greenish color. Pastis has an ABV ranging from 40%-50%.
a spread of finely chopped or puréed, seasoned meat and fat
a thin, flattened piece of meat wrapped around astuffing such as forcemeat, vegetables, or fruitand cooked
In bar terminology, "perfect" is used to describe equal amounts of sweet and dry vermouth added to a drink.
dressed with or containing parsley
Picon is a French orange bitters made from distilled alcohol flavored with dried oranges, gentian, quinine and cinchona. It has a bittersweet orange and herbal flavor and is typically served as an aperitif or used as a cocktail ingredient. In eastern and northern France it traditionally accompanies a beer. Picon has an ABV of 18%.
Originating from Jamaica, pimento dram is an herbal, rum-based liqueur made with spices such as cinnamon, nutmeg, clove and pepper giving it the flavor of allspice. Its taste is strong and spicy and is commonly used as a an ingredient in Tiki drinks, but can also be added to cocktails and mulled wine. Pimento dram has an ABV of about 22%.
Pisco is a grape brandy from Peru, although Chile claims to be its country of origin as well. There are four kinds of Peruvian pisco: Puro (Pure), which is made from a single variety of grape; Aromaticas (Aromatic), which is made from Muscat or Muscat-derived grapes, but only one variety; Mosto Verde (Green Must), which is made from partially fermented must that must be distilled before the fermentation process is complete; and Acholado (Half-breed), which is made by blending the must of several grape varieties. Peruvian pisco does not contain any additives that could alter its flavor, odor, appearance or ABV, it is never diluted and it must be aged for a minimum of three months in glass, stainless steel or other material that will not change its properties. Its flavor depends on the type, which ranges from smooth, almost non-alcholic to strong and fruity, and it is typically served neat or on the rocks or used as a cocktail ingredient. Peruvian pisco has an ABV ranging from 38%-48%, while Chilean pisco has an ABV of about 40%.
a dish of boiled cornmeal that can be served hot as a porridge or allowed to cool and solidify into a loafthat can then be baked fried or grilled; also made from other grains such as chestnut meal, semolina, or farina
A pot still is the most basic type of still used in distillation. It is an enclosed vessel (or "pot") that has a tube at the top, which collects alcohol vapors from the boiling liquid inside the pot. This tube then bends down into a cold water bath to condense the alcohol vapors back into liquid, which then drains into a container at the end of the tube. This method of distillation is considered "inefficient" because it carries over a percentage of water and chemical compounds; however, it is also the preferred method of distillation for spirits with distinct flavors such as brandy and whiskey.
a confection of nuts cooked in boiling sugar until brown and crisp
Quinquina is a French term used to categorize aperitifs whose primary herbal component is quinine. Quinquina come in a variety of colors and flavors and are usually served on their own or used as a cocktail ingredient. Their ABV varies by type.
a poached, oval dumpling of puréed fish or meat often served in a cream sauce
A rectified spirit is highly concentrated alcohol that has been purified or concentrated by repeated distillation. Rectified spirits usually have an ABV of 95% and are illegal in some countries due to this high alcohol content. While rectified spirits are legal in the US, some states have banned the 95% varieties and only allow the sale of rectified spirits that have been diluted down to about 75%. Everclear is an example of a rectified spirit available in both ABV varieties in the US.
stock made from bones that have already been used once to make a stock, resulting in a weaker stock
to melt down or extract by melting; to cook the fat out of something
From the French West Indies, rhum agricole is a type of rum distilled from sugar cane juice rather than from molasses. It has a nutty, spicy, caramel flavor, which depends on how long it has been aged, and is typically served over ice or as used as a cocktail ingredient. Rhum agricole has an ABV ranging from 38%-55%.
Roux (pronounced "roo") is a traditional French technique used to thicken sauces, soups, and stews. It consists of equal parts of fat, typically butter, and all-purpose flour. The process involves cooking the fat and flour mixture over medium heat until it forms a smooth, pale paste with a slightly nutty aroma. The longer you cook the roux, the deeper its color becomes, resulting in varying degrees of thickening power and flavor.
One of the significant advantages of using roux is its ability to provide sauces with a stable and consistent texture. Its thickening effect comes from the starch in the flour, which absorbs liquid and swells, creating a smooth and velvety texture. Roux is an excellent choice for sauces that require a more substantial body and a slightly richer taste. It's commonly used in classic dishes like béchamel, velouté, and gumbo.
Closely related to barley, rye is a grass grown extensively as a grain that is used for flour, bread, beer, vodka, and whiskey, among other things. When used to make Whiskey, rye creates spicy flavors and a drier taste compared toBourbon, which is made from corn and tends to be sweeter and more full-bodied.
to quickly cook the surface of a food by high heat until a crust forms
to cook food over relatively high heat with a small amount of fat in order to brown the food while preserving its texture, moisture, and flavor
Select Aperitivo is an Venetian bittersweet liqueur made from 30 different botanicals including rhubarb roots and juniper berries. It is intensely ruby red in color and has aromas of citrus fruit, balsamic vinegar, eucalyptus, and menthol and a citrusy bittersweet flavor. It is typically used as the main ingredient in a Venetian Spritz and has an ABV of 14%.
A slurry is a simple mixture of a liquid and a starch, such as cornstarch or arrowroot. Unlike roux, which involves pre-cooking, a slurry is more forgiving in that you do not have to cook it first and you can add it to your dish at the end of cooking vs. beginning.
A slurry is a fantastic option when you need to thicken a sauce quickly as it doesn't require as much time or effort as making a roux. It is also an excellent choice for anyone who might be gluten free. Slurries are commonly used in Chinese stir-fry sauces, sweet and sour dishes, and fruit-based sauces.
A spirit is distilled alcohol, which is measured by its ABV and classified by the fermented material from which they are distilled.
A still is an apparatus used in distillation that extracts alcohol from a fermented liquid by boiling it and then condensing the alcohol vapors, which evaporate from the boiling liquid at a lower temperature than water. Stills used to produce beverages containing ethyl alcohol are usually made of copper or of stainless steel with copper plate inlays as copper removes sulfur-based compounds from the alcohol that make it unpleasant to drink.A spirit is distilled alcohol, which is measured by its ABV and classified by the fermented material from which they are distilled.
In bar terminology, "straight up" refers to an alcoholic beverage that is shaken or stirred with ice and then strained into an empty glass.
Suze is apleasingly bitter French apéritif made from gentian root that is vegetal in flavor with a soft, citrus undertone. It is commonly served on its ownover ice with a lemon twist, but also pairs well with carbonated beverages such as club soda, tonic or sparkling wine, and can be used as an ingredient in cocktails. Suze is bright yellow in color and has an ABV of 15-20% depending on the version.
to gently cook vegetables in a little oil or butter over low heat, with frequent stirring and turning, to ensure that the emitted liquid will evaporate; usually results in tender and sometimes translucent pieces, and is often the first step to further cooking in liquid (i.e. stew)
Tamarind Nectar is a non-alcoholic, non-carbonated juice made from the pulp of the tamarind fruit (which is native to Africa, but the majority of Tamarind Nectar is produced in India). It has a sweet, tangy, earthy flavor and is often served on its own or used as a cocktail ingredient.
Terroir is the specific environment in which grapevinesare grown and encompasses all of the environmental impacts on a vine including climate, soil conditions, chemistry, geography, etc. Derived from the Latin word "terra" meaning earth or land, terroir is the term used to describe the "taste" of a specific place.
A tincture is an alcoholic extract that has an ethanol percentage of at least 40%-60%.
made without yeast, baking powder or any other leavening agent
Native to Barbados, falernum is a sweet syrup made of lime zest, cloves and sugar cane that is usually combined with almond, ginger, cloves, vanilla and/or allspice. It is almost exclusively used in rum-based Caribbean or tropical drinks to add a hint of spice and to brighten the citrus. It can be either non-alcoholic or lightly alcoholic, with an ABV ranging from 5%-11%.
a soup or sauce made of chicken, veal or fish stock and creamed that's thickened with butter and flour and allowed to cookuntil it turns light brown
French for "green juice," verjus is the pressed, unfermented juice of unripe red or white wine grapes. It has a sweet and tart flavor that is milder than vinegar, and although it is primarily used in cooking, it can be used as the base for a cocktail. Verjus is non-alcoholic.
German for "wormwood," vermouth is a fortified wine infused with as many as 40 aromatic herbs, spices, roots, barks, flowers and seeds. It originated in Italy and most commonly comes in two distinct types, sweet and dry, with the main difference being the number and types of botanicals used in the recipe. (White, amber/golden and rose vermouth are also available, but these varieties are much newer to the market and are less known/used.) "Italian Vermouth" often refers to sweet vermouth, which is red-colored, slightly bitter and sweet, while "French Vermouth" generally refers to dry vermouth, which is pale in color and much more bitter than sweet vermouth. Vermouth is often served on the rocks or with a splash of club soda both as an aperitif or a digestif, or it used as a cocktail ingredient. It has an ABV of about 15%-16%.
Viniculture is the art and science of making wine. It is the ability to complement or manipulate the flavors that come from the particular grapes used after fermentation with the flavors that come from how and where those particular grapes are grown. Viniculture has a huge impact on the flavor of the finished wine and includes things such as how long to age the wine, whether to us wooden barrels or stainless steel, what type and size of the barrel used, etc.
Viticulture is the agricultural decisions made while wine grapes are growing. These decisions influence the flavors and characteristics that the grapes will impart to a finished wine and include things such as what type of trellising and vine training to use, canopy management, yield, irrigation, timing and sizing of harvest, disease and pest control methods, etc.
Vodka is a spirit made by the distillation of fermented grains (such as sorghum, corn, rye, barley and wheat), potatoes, molasses, beets and other plants and fruits. After distillation, some vodka producers then filter it through charcoal to absorb any trace amounts of substances that can alter the flavor. Vodka is defined by the US as neutral, or without distinctive character, aroma, taste or color, and is often used in the production of some fortified wines. Vodka is either considered clear or flavored, with flavoring from fruits, herbs and/or spices occurring after distillation and filtration. Both types of vodka are served on their own or used as an ingredient in mixed drinks and cocktails, and have an ABV ranging from about 30%-50%.
to beat food with a mixer or kitchen utensil in order to incorporate air and produce volume
Whiskey is a distilled alcohol spirit made from the fermented grain mash of grains such as barley, malted barley, rye, malted rye, wheat and corn. There are many classes and types of whiskey, from Irish Whiskey to Scotch Whisky (spelled without the "e") and single malt to blended, with differences in classification and flavor based on the grains used in fermentation, the distillation process and the length of aging. Whiskey is served in a variety of ways, from neat to on the rocks, and is also used often as a cocktail ingredient. It has an ABV ranging from about 40%-80%.
a food additive commonly used as a thickening agent
bite-size,boneless pieces of chicken, beef or seafood on skewers that is marinated and grilled
Although Italian for "pumpkin," zucca is an Italian liqueur flavored with rhubarb, orange peel, cardamom seeds and other herbs. It has a bittersweet taste similar to Campari and Cynar, and is usually served on ice mixed with club soda. Zucca has an ABV of 16%.
the outer peel of a citrus fruit that is used as flavoring in food or drinks; to separate the zest of a citrus fruit from its pith and flesh
* Culinary definitions courtesy of Merriam-Webster Dictionary
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