Parched Around the World Glossary
Ever spot a strange liquor on a cocktail menu and wonder what it is? Or run into an unfamiliar ingredient in a recipe and think, wait, do I have that in my pantry?
This glossary is here to help!
Since so much of Parched Around the World is about food, drinks, and learning, I wanted to create a space where you can quickly look up any ingredients, spirits, or culinary terms you’re curious about. Some might be super familiar. Others, not so much. That’s the beauty of it — we all come from different places and bring our own unique knowledge and experiences to the table.
To be clear, this glossary isn’t meant to compete with Google. It’s more like a running list of things I’ve tasted, researched, cooked with, or scribbled notes about — because frankly, I can’t remember everything either!
This page will keep growing as I keep learning (and as Parched keeps expanding). So if you notice something missing or come across a fun new ingredient worth adding, I’d love to hear from you. This glossary is meant to be helpful for all of us!
A
3-1-1 RULE
The 3-1-1 rule is a guideline established by the Transportation Security Administration (TSA) for bringing liquids, gels, and aerosols in carry-on luggage. The “3” refers to the maximum container size — each item must be 3.4 ounces (100 milliliters) or less. The first “1” indicates that all containers must fit into one clear, quart-sized plastic bag. The second “1” means that each passenger is allowed to bring only one such bag. This rule is designed to make airport security screening more efficient by keeping liquid items visible and easy to inspect.
A LA GRECQUE
A French culinary term meaning “in the Greek style,” à la grecque refers to vegetables or other ingredients served in a seasoned sauce made with olive oil, lemon juice, and aromatics such as fennel, coriander, sage, and thyme. The dish is often served chilled or at room temperature.
À POINT
A French term meaning “just right,” à point is used to describe food that is cooked to the ideal degree of doneness or at the peak of ripeness. In cooking, it often refers to meat that is perfectly cooked, typically medium doneness.
ABSINTHE
Originating in Switzerland and made popular in France, absinthe is a high-proof, anise-flavored spirit distilled with wormwood, anise, fennel, and other herbs and botanicals.
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. This led to absinthe being banned in many countries — including the United States — in the early 1900s, though no evidence has proven it to be more dangerous than other spirits. A revival of absinthe began in the 1990s, and over the next two decades, bans were lifted. Today, absinthe is legally produced in more than a dozen countries, with over 200 brands on the market.
The traditional French method of serving absinthe involves placing a sugar cube on a slotted spoon over a glass containing a small pour of absinthe. Ice-cold water is slowly dripped over the sugar, diluting the absinthe in a 3:1 to 5:1 ratio and turning it a cloudy, pale green — a process called louching. The Bohemian method, which involves lighting an absinthe-soaked sugar cube on fire before mixing, is considered theatrical but often ruins the flavor and reduces the alcohol content.
In addition to being sipped on its own, absinthe is used in cocktails, most famously in the Sazerac, one of the oldest known absinthe cocktails. Depending on the brand, absinthe typically has an ABV ranging from 45% to 90%.
ABV
Short for “alcohol by volume,” ABV is the standard measure used worldwide to indicate the alcohol content of a beverage. Expressed as a percentage, it tells you how much of the total liquid is pure alcohol. For example, a spirit with 40% ABV contains 40% pure alcohol and 60% other liquid components. The higher the ABV, the stronger the drink.
ACHOLADO
Acholado is a style of Peruvian pisco made by blending two or more of the eight grape varietals permitted in pisco production. Unlike single-varietal piscos, acholado is not tied to a fixed formula — producers can blend any combination of grapes in any proportion. This gives each bottle its own distinct character, shaped by the specific grapes used, their quality, and the blending technique. Because many acholado piscos are based on family recipes passed down through generations, flavors can vary widely. The ABV of acholado typically ranges from 38% to 48%, depending on how it’s made.
ADVOCAAT / ADVOCAATENBORREL
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 often flavored with ingredients like vanilla, honey, cream, or aromatic spirits, depending on the recipe. Advocaat can be served on its own as an apéritif or digestif (occasionally topped with whipped cream and cocoa powder), and can also be used as a topping for waffles, ice cream, custards, and pastries. The ABV usually ranges from 14% to 20%.
AGAR
Agar, also known as agar-agar, is a gelatinous substance derived from red seaweed. It’s used as a vegetarian and vegan alternative to gelatin and serves as a thickening, gelling, or stabilizing agent in cooking and baking. Agar sets more firmly than gelatin and can hold its shape at higher temperatures, making it popular in desserts, jellies, and molecular gastronomy.
AGWA DE BOLIVIA
Agwa de Bolivia is a herbal liqueur made from coca leaves grown in the Andes Mountains, along with a blend of over 30 other botanicals, including green tea, guarana, and ginseng. The coca leaves are shipped from Bolivia to the Netherlands, where the active alkaloids are removed in accordance with international laws before the leaves are used in production. The result is a bright green liqueur with herbal, citrus, and slightly spiced notes. Agwa is typically served chilled, as a shot, or used in cocktails. It has an ABV of 30%.
AGUARDIENTE
Aguardiente — Spanish for “fiery water” or “burning water” — is a strong alcoholic beverage made by fermenting and distilling fruits, vegetables, grains, or sugarcane. It contains no added alcohol or flavoring; the spirit is produced solely from its base ingredient. Styles and flavors vary widely depending on the country or region. For example, in Colombia and Ecuador, aguardiente is typically sugarcane-based and flavored with anise, while in Spain and Portugal, it may be distilled from grapes or pomace. ABVs can range anywhere from 25% to 60%, depending on the style and origin.
AL DENTE
An Italian term meaning “to the tooth,” al dente refers to the ideal texture of cooked pasta (or sometimes rice and vegetables) that is tender yet still firm to the bite. It is cooked just enough to avoid being soft or mushy.
ALCOHOL PROOF
Alcohol proof is a measure of the ethanol (alcohol) content in a beverage. In the United States, it’s defined as twice the alcohol by volume (ABV). For example, a spirit with 40% ABV is labeled as 80 proof. The term originated in the UK, where it was historically calculated differently — approximately 1.75 times the ABV — but the UK has since shifted to using ABV as the standard. While not commonly used outside the US today, the term proof is still widely seen on spirit labels.
AMARETTO
Amaretto is a sweet, almond-flavored Italian liqueur traditionally made from apricot kernels, almonds, or a combination of both. Despite its name, derived from amaro meaning “bitter” in Italian, amaretto is more sweet than bitter, with a warm, nutty flavor. It’s commonly enjoyed on its own, over ice, or used in cocktails and desserts. The ABV typically ranges from 21% to 28%.
AMARO
Italian for “bitter,” amaro is a traditional Italian liqueur with a bittersweet flavor profile. It is typically served as a digestif — neat, over ice, or with a splash of tonic water and sometimes garnished with a citrus wedge. Amaro is made by macerating a mix of herbs, roots, bark, citrus peels, and flowers in a neutral spirit (often grappa or vodka), sweetening the infusion with sugar or syrup, and then aging it in casks or bottles.
There are many regional styles of amaro across Italy, with recipes often passed down through families or producers for generations. Each version has its own balance of bitterness, sweetness, and herbal intensity. The ABV of amaro typically ranges from 16% to 60%, depending on the brand and style.
AMARULA
Amarula is a South African cream liqueur made from sugar, cream, and the fruit of the marula tree, which grows wild across sub-Saharan Africa. It has a sweet, fruity flavor with notes of caramel and tropical fruit. Amarula is typically served neat or over ice, but it’s also used in cocktails and desserts. It has an ABV of 17%.
AMER PICON
Amer Picon is a French bittersweet orange apéritif made by infusing distilled alcohol with dried orange peel, gentian root, quinine, and cinchona bark. It has a distinctive bittersweet flavor with strong notes of orange and herbs. Amer Picon is typically served as an apéritif, used as a cocktail ingredient, or mixed with beer — a tradition especially common in eastern and northern France. It has an ABV of 18%.
AMERICANO
Americano refers to a category of French and Italian aperitifs made with gentian root and other botanicals. The name comes from the French word amer, meaning “bitter.” These bitter liqueurs vary in flavor, color, and strength, and are typically served on their own, over ice with soda, or used as a cocktail ingredient. The ABV usually falls between 16% and 25%, depending on the style and brand.
ANCHO REYES
Ancho Reyes is a Mexican chile liqueur made from sun-dried poblano peppers, known as ancho chiles. Produced in Puebla, Mexico, the liqueur is crafted by macerating the chiles with a blend of spices and botanicals in a cane spirit, then aging the mixture before bottling. It has a warm, smoky flavor with notes of dried fruit, cinnamon, and a subtle heat. Ancho Reyes is typically used in cocktails to add depth and spice, and has an ABV of 40%.
AÑEJO
Añejo is a Spanish term meaning “aged,” commonly used to classify spirits like tequila and rum that have been matured in oak barrels. For tequila, “añejo” refers to tequila that has been aged for at least one year but less than three, typically in small oak barrels. This aging process gives the spirit a darker color and imparts deeper flavors such as vanilla, caramel, and spice. In rum, the aging requirements vary by country, but the term generally indicates a richer, more developed profile compared to unaged or younger expressions.
ANGLAISE
Anglaise, short for à l’anglaise (French for “in the English style”), can refer to two different culinary techniques. In one use, it describes a cooking method where food (often vegetables) is simply boiled in salted water. In another context, it refers to a classic preparation for coating food before frying, involving dredging in flour, dipping in beaten egg, and coating in breadcrumbs.
ANISETTE
Originating in France, anisette is a sweet, anise-flavored liqueur made by distilling aniseed. Unlike many other anise-based spirits, anisette contains no licorice root, resulting in a cleaner, sweeter flavor. It’s typically served neat as a digestif or mixed with cold water, which causes it to turn a milky white color. Anisette usually has an ABV of around 25%.
ANTICA FORMULA CARPANO / CARPANO ANTICA FORMULA
Antica Formula Carpano is a premium Italian sweet red vermouth created in 1786 by Antonio Benedetto Carpano in Turin. Made by infusing a blend of herbs and spices into wine and sweetening it with a neutral spirit, it has a rich, vanilla-forward flavor with notes of dried fruit, spice, and bitter herbs. Antica Formula is typically served as an apéritif with a twist of citrus or used in place of standard sweet vermouth in cocktails.
APÉRITIF
From the Latin word aperire, meaning “to open,” an apéritif is a cocktail or alcoholic beverage traditionally served before a meal to stimulate the appetite. Apéritifs are typically dry rather than sweet, and are meant to prepare the palate without overwhelming it. Common examples include champagne, dry sherry, vermouth, pastis, and ouzo.
APPELLATION
Appellation refers to the legally defined geographic area where a product (typically wine, but also spirits, cheese, or other agricultural goods) is produced. These designations are meant to protect the name and ensure certain standards of quality, origin, and production methods.
In wine, an appellation often includes rules about which grape varieties can be used, how the wine is made, and where the grapes are grown. Systems like France’s AOC (Appellation d’Origine Contrôlée) or Italy’s DOCG (Denominazione di Origine Controllata e Garantita) are examples of appellation classifications.
APEROL
Originating in Italy, Aperol is a bright orange, bittersweet apéritif made from a blend of herbs and roots, including gentian, rhubarb, and cinchona. First introduced in 1919 in Padua, it has a lighter and slightly sweeter profile than other bitter liqueurs like Campari. Aperol is best known for its use in the Aperol Spritz, where it’s mixed with Prosecco and soda water. The ABV of Aperol is 11%.
AQUAVIT / AKVAVIT
From the Latin word aqua vitae, meaning “water of life,” aquavit is a traditional Scandinavian spirit distilled from grains or potatoes and flavored with a variety of herbs and spices. The dominant flavor is typically caraway, though other common botanicals include dill, cardamom, cumin, fennel, anise, and citrus peel. Aquavit is usually served chilled and neat in a small glass, often alongside beer in traditional drinking rituals. It has an ABV of 40%.
ARAK
Arak is an anise-flavored spirit traditionally produced in the Levant, a region of the eastern Mediterranean that includes countries like Lebanon, Syria, and Jordan. Made by distilling grapes or other fruit-based alcohol with aniseed, arak is clear until mixed with water, which turns it cloudy. It’s typically served with water and ice and enjoyed alongside food, especially as part of long, leisurely meals. Arak has an ABV that usually ranges from 40% to 63%, depending on the producer.
ARMAGNAC
Armagnac is a French brandy produced in the Gascony region of southwest France. Made from distilled wine and aged in black oak barrels, it’s considered the oldest brandy in France, with production dating back to at least the 14th century. Unlike cognac, which is distilled twice in pot stills, armagnac is typically distilled once in a continuous column still, resulting in a spirit with more body, character, and complexity. Armagnac is bottled at a minimum of 40% ABV (though some expressions — especially vintage or cask-strength versions — can be higher) and is traditionally served neat as a digestif.
AROMATIZED WINE
Aromatized wine is a type of fortified wine flavored with herbs, spices, roots, and other botanicals. These wines are typically sweetened and may also include added coloring or other natural flavorings. While early versions are believed to date back to ancient Greece, the modern styles we know today — like vermouth and americano — originated in Europe, particularly in Italy and France. Common examples include vermouth, quinquina, and americano. (Amaro, though botanically infused, is not classified as an aromatized wine — it’s a bitter liqueur.) To be legally defined as an aromatized wine in the EU and US, it must have a base of wine, be flavored with botanicals, and typically have an ABV between 14.5% and 22%.
ARRACK
Arrack is a traditional distilled spirit popular in South and Southeast Asia made from fermented ingredients such as sugarcane, coconut sap, rice, or fruit, depending on the region. It varies widely in flavor and strength, with some versions resembling rum or whiskey. Known for its earthy and slightly funky character, arrack is typically sipped neat, used in mixed drinks, or featured in regional cocktails. Its ABV generally ranges from 30% to 60%, depending on how it’s produced.
ARROSER
A French culinary term meaning “to baste,” arroser refers to the technique of spooning melted butter, fat, or cooking liquid over food, usually meat or fish, while it cooks. This helps keep the surface moist, enhances flavor, and encourages even browning. It’s commonly used in pan-searing to build depth and richness without drying out the food.
ASPIC
Aspic is a savory jelly made from clarified meat, fish, or vegetable stock that’s been thickened with natural gelatin. It’s used as a garnish or to encase ingredients like meats, seafood, eggs, or vegetables in molded dishes. Once chilled, the aspic sets into a firm, glossy layer that adds structure and visual appeal to cold preparations.
AU GRATIN
A French culinary term meaning “with a crust,” au gratin refers to a dish topped with breadcrumbs, grated cheese, or both, then baked or broiled until browned. It’s commonly used for potatoes, vegetables, or pasta to create a crisp, golden topping.
AU JUS
A French term meaning “with juice,” au jus refers to serving meat (typically beef) with the natural juices released during roasting. The juices are usually strained and may be lightly seasoned, but not thickened like gravy.
AU POIVRE
A French culinary term meaning “with pepper,” au poivre refers to meat (most often steak) that is prepared or served with a generous amount of coarsely ground black pepper. The pepper forms a crust during cooking and is often paired with a pan sauce made from cream, cognac, or stock.
AU SEC
A French culinary term meaning “nearly dry,” au sec refers to the stage in cooking when a liquid — usually wine, vinegar, or another reduction — has been cooked down until very little moisture remains. It’s often used as a step in making pan sauces or reductions, concentrating flavor before adding ingredients like butter or cream.
B
B&B
A drink made with equal parts bénédictine and brandy. It can be mixed to order or purchased as a pre-bottled liqueur. B&B is typically served on the rocks as a digestif and has an ABV of around 40%.
BACK
In bar terms, a back refers to a small glass of a non-alcoholic beverage, such as water, soda, or juice, served alongside a stronger drink like a shot of whiskey. It’s meant to be sipped in between or after the alcoholic drink to cleanse the palate, cut the heat, or provide balance. Common examples include a water back or a pickle back (where pickle brine is served with a shot, typically of whiskey).
BAILEYS
Baileys is an Irish cream liqueur made from a blend of Irish whiskey, fresh dairy cream, cocoa, and added flavorings. Introduced in 1974, it quickly became known for its sweet, dessert-like profile with hints of chocolate and vanilla. Baileys is often served on its own, over ice, stirred into coffee, or used in cocktails and dessert recipes. It has an ABV of 17%.
BAIN-MARIE
A bain-marie, also known as a water bath, is a cooking method that uses a container of heated water to gently and evenly cook food placed in a smaller dish or pot. It’s commonly used for delicate preparations like custards, sauces, or melting chocolate, where direct heat could cause curdling or scorching.
BAKE
To bake means to cook food using dry heat, typically in an oven. This method surrounds the food with consistent heat, allowing it to cook evenly. Baking is commonly used for bread, pastries, casseroles, and other dishes where gentle, all-around heat is needed.
BARBECUE
Barbecue refers to a method of cooking food — often meat, but also poultry, vegetables, seafood, or other ingredients — slowly over indirect heat from wood, charcoal, or smoke. This low-and-slow technique allows flavors to develop deeply and helps tenderize tougher cuts.
Barbecue can also refer to a style of cuisine or the meal itself, especially in places where it’s part of the local food culture. Sauces, rubs, and techniques vary widely by region, with notable styles found in the American South, Texas, Kansas City, and beyond.
BARDING
Barding is a cooking technique where strips of fat (often bacon or pork fat) are laid over lean cuts of meat before roasting. The fat helps baste the meat as it cooks, keeping it moist and preventing it from drying out or overcooking. This method is especially common with poultry, game, and other lean meats.
BASTE
To baste means to moisten food during cooking, usually at regular intervals, by spooning, brushing, or pouring melted butter, fat, marinade, or pan drippings over it. This technique helps prevent the surface from drying out and adds extra flavor as the food cooks.
BÂTARDE
Bâtarde is a French culinary term used to describe a sauce that combines elements of béchamel (a white sauce made from roux and milk) and velouté (a sauce made from roux and stock). It typically starts with a roux and stock base, which is then enriched with milk or cream and sometimes egg yolk. The result is a smooth, mild sauce used to accompany vegetables, eggs, or lighter meats.
BÉCHAMEL
Béchamel is a classic French white sauce made by whisking milk into a white roux (a mixture of butter and flour). Smooth and creamy, it serves as the base for many other sauces, such as Mornay (béchamel with cheese), and is commonly used in dishes like lasagna, gratins, and croque monsieur.
BECHEROVKA
Produced in the Czech Republic, becherovka is an herbal bitter liqueur known for its warm, spicy flavor with notes of ginger and cinnamon. It’s typically served chilled on its own or mixed with tonic water — a popular combo known as a “Beton.” The ABV is about 38%.
BÉNÉDICTINE
Bénédictine is a French herbal liqueur made from a blend of 27 plants and spices, though the exact recipe remains a closely guarded secret. It has a Cognac base and a complex, slightly sweet flavor often compared to a spiced or honeyed brandy. Bénédictine can be sipped neat but is more commonly used as an ingredient in cocktails. It has an ABV of 40%.
BÉARNAISE
Béarnaise is a classic French sauce made from a reduction of white wine vinegar, shallots, and tarragon, thickened with egg yolks and butter. It’s similar in texture to hollandaise but has a more herb-forward flavor. Béarnaise is typically served warm and pairs especially well with steak, poached eggs, grilled meats, or vegetables.
BEURRE BLANC
Beurre blanc is a classic French butter sauce made by reducing white wine, vinegar or lemon juice, and shallots, then whisking in cold butter to create a smooth, emulsified sauce. It’s typically served with fish or seafood.
BEURRE NOIR
Beurre noir, meaning “black butter” in French, is a sauce made by cooking butter until it turns a deep brown color, just before burning. It’s typically finished with a splash of vinegar or lemon juice, and often includes chopped parsley for added freshness. Beurre noir is commonly served with fish, eggs, or vegetables such as asparagus or artichokes.
BEURRE NOISETTE
Beurre noisette, which means “hazelnut butter” in French, is made by gently heating butter until the milk solids turn light brown and take on a toasted, nut-like aroma. It’s used as a sauce or finishing ingredient for foods like fish, vegetables, pasta, or baked items, adding a warm, savory flavor.
BISQUE
Bisque is a thick, creamy soup traditionally made from a strained broth of shellfish such as lobster, crab, or shrimp. The base is often enriched with cream and sometimes rice or roux to add body. While originally a seafood preparation, the term is also used more broadly to describe smooth, creamy vegetable soups or purées made with cream.
BITTERS
Bitters are concentrated, alcohol-based flavoring agents made by infusing herbs, roots, bark, fruit peels, and spices into high-proof alcohol. Used in small amounts, they add complexity and balance to cocktails by enhancing or rounding out other flavors. Bitters come in many styles, from aromatic to citrus to herbal, and are essential in classic drinks like the Old Fashioned and Manhattan. Though not usually consumed on their own, some bitters can also be used in cooking or as a digestive aid.
BLACKENED
Blackened refers to a cooking technique in which food, typically fish, chicken, or steak, is coated in a blend of spices and then seared in a hot pan, often cast iron, until a dark crust forms. The high heat chars the spices and creates a crisp, flavorful outer layer while keeping the inside moist. This method is often associated with Cajun and Creole cuisine.
BLANCHE
To blanche means to briefly boil or steam food (typically vegetables or fruit), then immediately transfer it to ice water to stop the cooking process. This technique is often used to loosen skins for easy peeling, set color, or soften ingredients slightly before further cooking.
BLESSED THISTLE
Blessed Thistle is a thistle-like herb native to the Mediterranean region. Traditionally used in herbal medicine, it is also included in the production of some bitters, liqueurs, and other botanical spirits. It contributes a distinctly bitter flavor and is often used to balance or enhance other ingredients.
BLIND BAKE
To blind bake means to pre-bake a pie or tart crust without its filling. This is done to ensure the crust is fully cooked and doesn’t become soggy once the filling is added. The crust is usually lined with parchment paper or foil and filled with pie weights, dried beans, or rice to prevent it from puffing up during baking.
BOIL
To boil means to cook a liquid or food in a liquid that has reached its boiling point (212°F/100°C at sea level) where bubbles rise continuously and break the surface. Boiling is used for cooking pasta, vegetables, eggs, and other ingredients quickly and evenly.
BONAL
Bonal is a French apéritif wine made by infusing gentian root, quinine, and herbs from the Grande Chartreuse Mountains into a base of fortified wine. It has a slightly sweet, herbal flavor with a touch of bitterness. Bonal is traditionally served neat or over ice with a twist of citrus, and it can also be used as a substitute for sweet red vermouth in classic cocktails. It has an ABV of 16%.
BORDELAISE
Bordelaise is a classic French sauce typically made with dry red wine, shallots, beef stock, and herbs, often finished with butter and sometimes bone marrow. It originates from the Bordeaux region and is traditionally served with grilled or roasted meats, especially beef. The sauce is known for its deep, savory flavor and glossy texture.
BOUILLABAISSE
Bouillabaisse is a traditional fish stew from the port city of Marseille in southern France. Originally made by fishermen using unsold or bony fish, the dish features a variety of seafood simmered in a broth flavored with olive oil, garlic, tomatoes, saffron, and Provençal herbs. It’s typically served with toasted bread and a garlicky rouille on the side. Each region and cook may use a slightly different mix of fish and shellfish, but the base remains rooted in southern French cooking.
BOURBON
A type of American whiskey made from a mash bill that contains at least 51% corn. To be legally classified as straight bourbon, it must be produced in the United States, distilled to no more than 80% ABV, entered into new, charred oak barrels at no more than 62.5% ABV, and aged for a minimum of two years. No additives are allowed except water for dilution.
BRACIOLE / INVOLTINI
Braciole (Italian-American) or involtini (Italian) refers to thin slices of meat, poultry, seafood, or vegetables wrapped around a seasoned filling. The filling can include ingredients like cheese, cured meats, herbs, vegetables, or nuts. Once rolled, the bundles are typically secured with kitchen twine or toothpicks and cooked by braising, often in wine, broth, or tomato sauce.
BRAISE
To braise means to cook food slowly at a low temperature in a covered pot with a small amount of liquid and fat. This method is typically used for tougher cuts of meat or hearty vegetables, allowing them to become tender and flavorful over time.
BRANDY
Derived from the Dutch word brandewijn, meaning “burnt wine,” brandy is a spirit distilled from wine or fermented fruit juice. Its flavor and style depend on the base ingredient and the region in which it’s produced. There are three main types: grape brandy, which is distilled from fermented grape juice; fruit brandy, made from other fruits such as apples, pears, or cherries; and pomace brandy, which is distilled from the leftover grape skins, seeds, and stems after winemaking.
Brandy is traditionally served neat at room temperature as a digestif, though it’s also used in many classic cocktails. It’s often labeled according to age and quality, particularly in French styles like Cognac and Armagnac. A.C. indicates at least two years of aging in wood; V.S. (Very Special) means at least three years; V.S.O.P. (Very Special Old Pale) means at least five years; and X.O. (Extra Old) indicates at least six years. A bottle labeled “Vintage” is aged until bottling, with the vintage year noted, while “Hors d’âge” means it’s considered too old to assign a specific age. Brandy typically has an ABV ranging from 35% to 60%.
BRINE
Brine is a mixture of water and salt used to preserve, tenderize, or season food. It’s most commonly used to soak meat, poultry, or seafood before cooking, helping the food retain moisture and absorb flavor. Additional ingredients like sugar, spices, or herbs are sometimes added depending on the recipe.
BROCHETTE
Brochette is a French term that means “skewer.” It refers to food — usually meat, seafood, or vegetables — that is threaded onto a skewer and grilled or broiled. Often served as an appetizer or main course, brochettes are similar to kebabs and are popular in many cuisines around the world.
BROIL
To broil means to cook food using direct, high heat from above, usually in an oven’s broiler setting. This method is ideal for quickly cooking or browning foods like meats, fish, vegetables, or cheese-topped dishes. Broiling creates a charred or crisp surface while leaving the inside tender.
BROWN
In cooking, to brown means to cook food at a high enough heat to develop a deep, golden, or dark color on the surface. This process enhances flavor through caramelization or the Maillard reaction and is often the first step in recipes that call for braising, roasting, or sautéing.
BRUNOISE
Brunoise is a knife cut in which vegetables are finely diced into uniform cubes, typically about 1/8 inch or smaller. This precise cut is often used in soups, sauces, or as a garnish, and is usually achieved by first julienning the ingredient, then dicing it into small squares.
BUTTERFLY
To butterfly means to split a piece of meat, poultry, or seafood horizontally, without cutting all the way through, then open it up so it lies flat like a book. This technique helps food cook more evenly and can also be used to create a pocket for stuffing. It’s commonly used for chicken breasts, pork chops, and shrimp.
BYRRH
Byrrh is a French wine-based aperitif made from a blend of red wine, mistelle (partially fermented grape juice fortified with alcohol), and quinine. It has a slightly sweet flavor with a dry, bitter finish. Traditionally served chilled, byrrh can be enjoyed on its own, with a twist of lemon, or topped with a splash of crème de cassis. It has an ABV of about 18%.
C
CACCIATORE
Cacciatore, meaning “hunter” in Italian, refers to a style of cooking where meat—usually chicken or rabbit—is braised in a rustic sauce made with tomatoes, onions, herbs, and sometimes wine, bell peppers, or mushrooms. The dish is meant to reflect the kind of simple, hearty meal that could be prepared by hunters in the countryside. It’s often served with pasta, polenta, or crusty bread.
CACHAÇA
Cachaça is a Brazilian spirit made from fermented and distilled sugarcane juice. Sometimes referred to as “Brazilian rum,” it differs from rum in that it’s made directly from fresh sugarcane rather than molasses. The flavor of cachaça can vary widely — from grassy or floral to notes of fruit, spice, or even earthy or funky tones — depending on how it’s distilled and aged.
There are two main styles: unaged (white) cachaça, which is typically bottled soon after distillation and often used in cocktails like the Caipirinha, and aged (gold) cachaça, which is matured in wood barrels and generally sipped neat. The ABV usually ranges from 38% to 54%, as regulated by Brazilian law.
CALVADOS
Calvados is a French brandy made by distilling cider, primarily from apples grown in the Normandy region. Some producers also use pears or a blend of apples and pears, depending on the local regulations within the appellation. Younger calvados tends to have a fruity, vanilla-like flavor, while aged calvados develops more complex notes of wood, spice, and nuts.
Labeling terms correspond to how long the calvados has been aged in oak barrels: bottles labeled “Fine,” “Trois Étoiles,” or “Trois Pommes” are aged for at least two years; “Vieux” or “Réserve” for at least three years; “VO,” “Vieille Réserve,” or “VSOP” for at least four years; and “XO,” “Napoléon,” “Hors d’Âge,” or “Age Inconnu” for a minimum of six years.
Calvados is usually served at room temperature as a digestif, though it’s also used in cocktails or for cooking. It typically has an ABV of around 40%.
CAMPARI
Campari is a bitter Italian liqueur made from an infusion of herbs, fruits, aromatic plants, alcohol, and water. The exact recipe is a closely guarded secret, but its most recognizable flavor is bitter orange, balanced by herbal and citrus notes. Bright red in color, Campari is typically served as an apéritif — on the rocks, with club soda, or as part of classic cocktails like the Negroni. It has an ABV of 25%.
CAPON
A capon is a rooster that has been surgically castrated at a young age and raised for its meat. This process results in a bird with more tender, flavorful, and moist meat than a typical chicken. Capons are often larger than hens and are commonly used in traditional holiday meals or special-occasion roasts.
CAPSAICIN
Capsaicin is the natural chemical compound found in chili peppers that gives them their heat. Concentrated in the inner membranes and seeds of the pepper, it activates receptors in the mouth that sense heat and pain. The intensity of spiciness is measured using the Scoville scale, which ranks peppers based on their capsaicin content.
CARAMELIZE
To caramelize means to cook sugar, or foods containing natural sugars, slowly until the sugars break down and turn golden brown. This process develops a deeper flavor and adds color. It’s commonly used with onions, fruits, or sugar in desserts and sauces to create a mildly sweet, toasted taste.
CARDAMARO
Cardamaro is an Italian, wine-based amaro made with cardoon, blessed thistle, and a blend of herbs and spices. Unlike many amari, it’s not spirit-based but fortified with neutral alcohol, giving it a slightly softer profile. The flavor is earthy and slightly nutty, with subtle spice and a hint of bitterness. Cardamaro is typically served on its own as a digestif, and it has an ABV of 17%.
CARDOON
Cardoon, sometimes called “artichoke thistle,” is a thistle-like plant in the sunflower family that resembles a large, spiny form of celery. Native to the western and central Mediterranean, it’s known for its edible stalks, which must be trimmed and cooked before eating. Cardoon has a mild, slightly bitter flavor similar to artichoke and is used in both savory dishes and traditional liqueurs like Cardamaro.
CARPANO ANTICA FORMULA / ANTICA FORMULA CARPANO
Carpano Antica Formula is a premium Italian sweet red vermouth created in 1786 by Antonio Benedetto Carpano in Turin. Made by infusing a blend of herbs and spices into wine and sweetening it with a neutral spirit, it has a rich, vanilla-forward flavor with notes of dried fruit, spice, and bitter herbs. Antica Formula is typically served as an apéritif with a twist of citrus or used in place of standard sweet vermouth in cocktails.
CASK STRENGTH
Cask strength refers to a spirit, typically whisky or bourbon, that is bottled directly from the barrel without being diluted with water. This means it retains the high alcohol content it had during aging, usually ranging between 50% and 65% ABV, though it can be higher. Because it’s not proofed down, cask strength spirits tend to have a more intense flavor and aroma, and many drinkers choose to add a splash of water to open up the flavors.
CHAMBORD
Chambord is a French raspberry liqueur inspired by a recipe from the Loire Valley dating back to the late 1600s. It’s made by infusing raspberries and blackberries with Madagascar vanilla, Moroccan citrus peel, honey, and a blend of spices, then steeping the mixture in French spirits, including Cognac. Chambord has a deep berry flavor with subtle sweetness and is typically served on its own or used as a cocktail ingredient. It has an ABV of 16.5%.
CHARTREUSE
Chartreuse is a French herbal liqueur made by aging distilled alcohol with a blend of 130 herbs, plants, roots, and leaves. Produced by Carthusian monks since the 18th century, the exact recipe remains a closely guarded secret known by only a few members of the order. It has a bold, herbal flavor with a noticeable sweetness and is typically served on its own at room temperature as a digestif or used in cocktails.
There are two main types: Green Chartreuse, which gets its natural color from chlorophyll and has an ABV of 55%, and Yellow Chartreuse, which is slightly milder and sweeter, with an ABV of 40%.
CHASSEUR
Chasseur, meaning “hunter” in French, refers to a classic sauce made with mushrooms, shallots, white wine, brandy (such as Cognac), and sometimes tomatoes or demi-glace. Traditionally served with poultry or game, sauce chasseur is rich and savory, often used to complement pan-seared or roasted meats.
CHICHA MORADA
Originating in Peru, Chicha Morada is a non-alcoholic drink made from purple corn native to the Peruvian Andes. The corn is traditionally boiled with pineapple, cinnamon, clove, and sugar, then strained and served chilled. The result is a deep purple beverage with a flavor that’s sweet, lightly spiced, and fruity. It’s commonly enjoyed as a refreshing drink with meals and holds cultural significance throughout Peru.
CHIFFONADE
Chiffonade is a knife technique used to slice leafy vegetables or herbs — such as basil, spinach, or lettuce — into thin, ribbon-like strips. The leaves are typically stacked, rolled tightly, and then sliced. Chiffonade is often used as a garnish or to add texture and color to salads, soups, or pasta dishes.
CHOUX
Choux is a type of light pastry dough made from butter, water, flour, and eggs. Unlike most doughs, it’s cooked on the stovetop before baking, which helps it puff up in the oven without the need for a leavening agent. Choux is used to make pastries like éclairs, cream puffs, profiteroles, and gougères. Once baked, it forms a crisp outer shell with a hollow interior that can be filled with sweet or savory fillings.
CINCHONA
Cinchona is a genus of trees and shrubs native to South America, best known for its bark, which contains quinine, a compound historically used to treat malaria. The bitter flavor of cinchona bark makes it a key ingredient in tonic water and many aperitifs and digestifs, particularly those with herbal or medicinal profiles.
CLARIFIED COCKTAIL
A clarified cocktail is a drink in which solids and cloudiness are removed to create a clear, stable, and visually transparent result. This is typically done using techniques like milk washing, centrifugation, or fine straining, which separate the clear liquid from suspended particles. Clarification preserves flavor while softening acidity or bitterness, often resulting in a cocktail that tastes smooth and balanced without losing its character.
CLASSIC COCKTAIL
A classic cocktail is a mixed drink that has stood the test of time and become widely recognized for its enduring popularity, balance, and simplicity. These drinks often date back decades, sometimes over a century, and are considered foundational to the art of bartending. Well-known examples include the Old Fashioned, Martini, Manhattan, Daiquiri, and Negroni. Classic cocktails typically follow a standard recipe and technique, though modern variations continue to evolve.
COBBLER
In cocktail terms, a cobbler is a style of mixed drink traditionally made with a base spirit combined with sugar, fruit, and crushed ice. It’s typically served in a tall glass and garnished with fresh fruit and mint. The cobbler was especially popular in the 19th century and is known for being one of the first cocktails served with a straw.
COCCHI AMERICANO ROSA
Cocchi Americano Rosa is an Italian apéritif wine made by blending red Italian wine with a sweet, sparkling red dessert wine, then infusing it with herbs, spices, citrus, and quinine. It has a bright, slightly bitter profile with notes of white rose, ripe berries, and spice. Typically served over ice with club soda or tonic and a slice of lemon, it can also be used as a cocktail ingredient. Cocchi Americano Rosa has an ABV of 16.5%.
COCKTAIL
A cocktail is a mixed alcoholic drink that includes at least one spirit combined with other ingredients such as bitters, liqueurs, juices, syrups, or sodas. While the exact origin of the word is debated, one of the earliest recorded uses appeared in The Morning Post and Gazetteer in London in 1798. The history of who created the first cocktail and what it included remains unclear, but cocktails have since become a central part of drinking culture around the world.
CODDLE
To coddle means to cook food, typically eggs, gently in water just below the boiling point. This method results in a tender texture and is often used when a softer, more delicate result is desired. Coddling can also refer to gently warming or simmering ingredients in a covered dish, such as in traditional Irish coddle made with sausages, bacon, and potatoes.
COINTREAU
Cointreau is a French orange liqueur and one of the best-known brands of triple sec. It’s made by distilling alcohol from sugar beets and blending it with bitter and sweet orange peels. The result is a clear liqueur with a balanced, citrus-forward flavor and a subtle hint of warmth from the distillation process. Cointreau is commonly served on the rocks as an apéritif or digestif and is widely used in cocktails such as the Margarita, Cosmopolitan, and Sidecar. It has an ABV of 40%.
COLUMN STILL / CONTINUOUS STILL
A column still, also known as a continuous still, is a type of distillation apparatus that uses two tall, enclosed columns to separate alcohol from a fermented liquid. In the first column, the liquid is introduced from the top while steam rises from the bottom. As the steam moves upward, it extracts alcohol from the descending liquid. The vapor then passes into a second column, where the alcohol is further refined and concentrated to the desired strength. This method allows for continuous operation and higher alcohol yields, making it especially useful for producing neutral spirits like vodka and white rum.
COMBIER
Combier is a French orange liqueur often credited as the world’s first triple sec. It’s made by distilling alcohol from sugar beets and infusing it with the peels of bitter Haitian oranges and sweet Valencia oranges. After distillation, sugar is added to balance the flavor. Combier has a more citrus-forward and slightly more bitter profile than other orange liqueurs like Cointreau. It’s typically served on the rocks or used as an ingredient in classic cocktails. The ABV is 40%.
CONFIT
Confit is a traditional cooking method in which meat, typically duck, goose, or pork, is slowly cooked in its own fat and then stored in that fat for preservation. The term can also refer to fruits or vegetables that are gently cooked in a seasoned liquid, such as sugar syrup, vinegar, or oil, until tender. Both uses of confit focus on slow cooking and preserving flavor.
CONSOMMÉ
Consommé is a clear soup made from a concentrated, well-seasoned stock that has been clarified — usually with a mixture of egg whites, meat, and vegetables — to remove impurities. The result is a crystal-clear broth with a deep, savory flavor. Consommé is often served as a first course and can also be used as a base for other dishes.
COOLER
A cooler is a mixed drink that typically combines a base spirit or wine with a carbonated beverage, juice, or flavored soda. It’s usually light in alcohol, served over ice, and intended to be refreshing. The term is also used for pre-mixed bottled drinks that fall into the same category, often fruit-flavored and lower in ABV.
CORDIAL
In the United States, cordial is another term for a sweet, flavored liqueur made by infusing alcohol with fruits, herbs, spices, or other flavorings. In the United Kingdom and some other countries, the term can also refer to a non-alcoholic, concentrated fruit syrup that’s diluted with water before drinking. The meaning depends on the region, but in both cases, cordials are known for their sweetness and strong flavor.
CORING
Coring is the process of removing the central part of a fruit or vegetable, such as the stem, seeds, or tough inner flesh, that is typically not eaten. It’s commonly done with apples, pears, peppers, and tomatoes, either by hand or using a coring tool.
COULIS
Coulis is a smooth, thick sauce made from puréed and strained fruits or vegetables. It’s often used as a garnish, topping, or base for both savory and sweet dishes. Fruit coulis, like raspberry or mango, is commonly paired with desserts, while vegetable versions, such as tomato or red pepper, are used with meats, fish, or grains.
CRACKLING
Crackling refers to the crisp, browned skin or fat that forms when pork, poultry, or other fatty meat is roasted or cooked at high heat. It’s often seasoned and served as a snack, garnish, or side. In some cases, the term also refers to the rendered and fried bits of fat left behind after cooking.
CRÈME DE CACAO
Crème de cacao is a sweet, chocolate-flavored liqueur made from cacao beans and often infused with vanilla. It comes in two varieties: clear (white) and dark, though the flavor is similar in both. Despite the name, it contains no cream — crème refers to the high sugar content. Crème de cacao is commonly used in dessert-style cocktails and has an ABV that typically ranges from 20% to 25%.
CRÈME DE CASSIS
Crème de cassis is a dark red, sweet liqueur made from black currants, originally developed in France. It’s best known as the main ingredient in a Kir cocktail, but it can also be enjoyed on its own as a digestif or used in cocktails and desserts. The ABV typically ranges from 15% to 25%, depending on the producer.
CRÈME DE MÛRE
Crème de mûre is a sweet liqueur flavored with blackberries, similar in style to crème de cassis. It has a deep berry flavor and is typically served as a digestif or used in cocktails, such as the Bramble. The ABV usually ranges from 16% to 25%, depending on the brand.
CRÈME DE VIOLETTE
Crème de violette is a violet-flavored liqueur that originated in France, made with a base of either brandy, neutral spirit, or a combination of the two. It has a floral aroma and a distinct purple hue. Best known as a key ingredient in the Aviation cocktail, it’s also used in other mixed drinks or occasionally served on its own as a digestif. The ABV typically ranges from 20% to 25%.
CRÈME YVETTE
Crème Yvette is a violet-flavored liqueur originally produced in the United States. It’s made from violet petals blended with a maceration of blackberries, red raspberries, and strawberries, then combined with a mix of cassis, honey, orange peel, and vanilla. The result is a fruit-forward, floral liqueur used as a digestif or cocktail ingredient. Crème Yvette typically has an ABV ranging from 25% to 40%, depending on the bottling.
CREOLE SHRUBB
Créole Shrubb is an orange liqueur from Martinique made with a base of rhum agricole. It’s produced by macerating bitter orange and grapefruit peels with spices such as vanilla, nutmeg, and cloves, then blending the infusion with sugar and aged rhum. The result is a citrus-forward liqueur with warm spice notes. Créole Shrubb is commonly used in tropical and rum-based cocktails but can also be enjoyed neat or over ice. It has an ABV of 40%.
CROQUETTE
A croquette is a small, breaded and deep-fried food item typically made from a mixture of minced meat, fish, potatoes, or vegetables bound with a thick sauce or mashed base. The mixture is shaped — often into cylinders or ovals — then coated in egg and breadcrumbs before frying. Croquettes are commonly served as appetizers or side dishes.
CURAÇAO
Curaçao is a citrus liqueur flavored with the dried peel of the laraha, a bitter variety of orange native to the island of Curaçao. The laraha evolved from the sweet Valencia orange but developed a more bitter character due to the island’s arid climate. The liqueur has a distinctive orange-like flavor that’s both sweet and bitter. It’s often artificially colored — commonly blue, orange, or green — and is primarily used as a cocktail ingredient. The ABV typically ranges from 15% to 40%, depending on the style and brand.
CYNAR
Cynar is a bitter Italian liqueur made from a blend of 13 herbs and plants, with artichoke as the most notable ingredient. Despite its name and key botanical, Cynar doesn’t taste strongly of artichoke. Instead, it has a bittersweet, herbal flavor that works well in both apéritif and digestif settings. It’s commonly served on the rocks or mixed with soda, tonic, or orange juice, and is also used as a cocktail ingredient. Cynar has an ABV of 16.5%.
DASH
A dash is an informal measurement used in cooking, especially for liquids or spices. It typically refers to a small amount, usually about 1/8 of a teaspoon, but it’s not an exact measurement. The term is often used when precision isn’t critical, like when adding a quick splash of vinegar, hot sauce, or a sprinkle of seasoning to a dish or drink.
DAUPHINOISE
Dauphinoise refers to a classic French dish made from thinly sliced potatoes baked slowly in cream or milk (sometimes both) and often flavored with garlic. The dish is named after the Dauphiné region in southeastern France. It’s traditionally baked until the potatoes are tender and the top is golden and bubbling, often served as a side with meat or poultry.
DECANTING
Decanting is the process of slowly pouring wine from its bottle into another vessel (usually a decanter) to separate it from any sediment that may have formed and to allow the wine to breathe. This is especially useful for older red wines, which may develop sediment over time, and for younger wines that benefit from exposure to air to help open up their aromas and flavors. Decanting can enhance the drinking experience by softening tannins and allowing the wine’s character to develop more fully before serving.
DE-FAT
To de-fat means to remove the layer of fat that rises to the surface of a hot liquid such as a sauce, soup, or stew. This is typically done by skimming with a spoon, using a fat separator, or chilling the liquid so the fat solidifies and can be lifted off more easily. De-fatting helps improve texture, balance, and overall flavor.
DEGLAZE
To deglaze means to add liquid—such as wine, broth, or water—to a hot pan in order to loosen and dissolve the browned bits left behind after sautéing or searing. These bits, known as fond, add depth and flavor to sauces, soups, and gravies. The liquid is typically reduced to concentrate the flavor before being used as a base or finishing element in a dish.
DEMERARA
Demerara is a type of coarse, unrefined sugar with large golden crystals and a subtle molasses flavor. It retains more of the natural sugarcane taste compared to white sugar, especially when made into a simple syrup. Demerara is commonly used in cocktails, particularly those made with dark rum, as well as in baking and as a topping for added texture.
DEMI-GLACE
Demi-glace is a rich, concentrated brown sauce used in French cuisine as a base for many other sauces. It’s traditionally made by combining equal parts espagnole sauce (a basic brown sauce made from roux, beef stock, and tomato paste) and brown stock, then slowly reducing it until thick and glossy. Demi-glace adds deep flavor and body to dishes like stews, braises, and pan sauces.
DIGESTIF
A digestif is an alcoholic beverage served after a meal, traditionally believed to aid digestion. Common digestifs include brandy, grappa, sweet liqueurs, herbal spirits, and some fortified wines like sherry or port. They are typically served straight, often at room temperature, and sipped slowly to conclude a meal.
DISTILLATION
Distillation is the process of heating a fermented liquid to separate alcohol from water and other components. As the liquid heats, the alcohol evaporates first, and the vapor is then collected and condensed back into liquid form. This method is used to produce spirits such as whiskey, vodka, rum, and gin by concentrating the alcohol and refining the flavor.
DOCKING
Docking is the process of piercing dough with a fork or docking tool before baking to prevent it from puffing up or forming air bubbles. It’s commonly done with pie crusts, tart shells, and some flatbreads to help them bake evenly and maintain their intended shape.
DOUBLE CREAM
Double cream is a rich dairy product with a milk fat content of around 48%. Commonly used in desserts and some cocktails, it whips easily and adds a smooth texture to both sweet and savory dishes. Double cream is not available for purchase in the United States — its closest equivalent is heavy cream, which has a lower fat content of around 36–40%.
DOMAINE DE CANTON
Domaine de Canton is a ginger liqueur from France made with a blend of cognac, fresh ginger, vanilla beans, honey, and ginseng. It has a sweet-spiced ginger flavor and is typically served neat or used as an ingredient in cocktails. The ABV is 28%.
DOUBLE STRAIN
To double-strain a cocktail means to pour it through both a cocktail strainer (usually a Hawthorne or julep strainer) and a fine mesh sieve before serving. This technique removes not only ice shards but also pulp, herbs, and any other small solids, resulting in a smoother, cleaner drink. It’s commonly used for shaken cocktails or drinks with muddled ingredients.
DRAM
A dram is a small unit of measure for liquids, traditionally used for serving spirits. In the US, a dram equals 1/8 of a fluid ounce, or about 3.7 milliliters. While not commonly used in modern bartending measurements, the term is still often used informally to refer to a small pour of liquor, especially whisky.
DREDGE
To dredge means to coat wet or moist foods with a dry ingredient — usually flour, cornmeal, or sugar — before cooking. Dredging creates an even coating that can help with browning, add texture, or act as a base for batters or sauces.
DRY
In cocktail terminology, the word “dry” can mean a few different things depending on how it’s used. When describing a cocktail, it usually means the drink is less sweet — made with little to no added sugar, syrup, or sweet liqueur. When it comes to vermouth, “dry vermouth” refers to a clear, lightly herbal fortified wine with a lower sugar content than its sweeter counterpart. And if someone orders a “dry Martini,” they’re typically asking for one with very little vermouth, making the drink more spirit-forward. In general, a dry cocktail leans more crisp than sweet.
DRY AGE
Dry aging is a process used to enhance the flavor and tenderness of meat — most commonly beef — by storing it in a controlled, refrigerated environment with specific temperature, humidity, and air circulation. During this time, moisture evaporates from the meat, concentrating its flavor, while natural enzymes break down connective tissue, making it more tender. The outer layer of the meat dries and hardens, forming a crust that is trimmed away before cooking. Dry aging can last anywhere from a few weeks to several months, with longer aging times developing deeper, more intense flavors.
DRY CURE
Dry curing is a method of preserving and flavoring meat or fish by rubbing it with a mixture of salt, sugar, and sometimes spices or other aromatics. The salt draws out moisture, which helps inhibit bacterial growth and intensifies flavor. This technique is commonly used for items like bacon, pancetta, gravlax, and some sausages. The meat is typically left to cure for several days or weeks, depending on the size and type of product.
DUBONNET
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’s typically served over ice or mixed with club soda or champagne, and is also used as a cocktail ingredient. Dubonnet comes in rouge, blanc, or gold varieties and has an ABV of about 19%.
DUXELLE
Duxelle is a finely chopped mixture of mushrooms, onions or shallots, and herbs that is slowly cooked in butter until the moisture evaporates and the mixture becomes thick and concentrated. It’s often used as a filling or flavor base in dishes like Beef Wellington, savory pastries, or stuffed vegetables. The mixture can also be enhanced with cream, wine, or breadcrumbs, depending on the recipe.
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EAU-DE-VIE
French for “water of life,” eau-de-vie is a clear, unaged spirit distilled from fermented fruit. While technically any unaged fruit distillate can fall under this term, it most often refers to traditional French fruit brandies. Common fruits used include apple, pear, peach, and mirabelle plum, though other fruits may be used depending on the region and producer. Eau-de-vie is known for its clean, light fruit character and is typically served chilled as a digestif. Its ABV generally sits around 45%.
EGG WASH
Egg wash is a mixture of beaten eggs, sometimes blended with water, milk, or cream, that is brushed onto the surface of dough before baking. It helps baked goods develop a golden color and shiny finish and can also be used as a glue to seal pastry edges or attach toppings like seeds or sugar. The ratio and ingredients used can vary depending on the desired final appearance.
ELDERFLOWER LIQUEUR
Elderflower liqueur is a floral, lightly sweet spirit made by infusing alcohol with the small white blossoms of the elderflower plant. It’s known for its delicate aroma and subtle flavor that blends notes of pear, lychee, and citrus. Popular brands like St-Germain use a base of neutral grain spirit or brandy and sweeten the liqueur with sugar. Elderflower liqueur is commonly used in cocktails — especially sparkling wine drinks — or served chilled on its own. The ABV typically ranges from 15% to 20%.
EMULSION
An emulsion is a mixture of two or more liquids that normally don’t combine, such as oil and water. In cooking, it refers to the process of dispersing one liquid into another in tiny droplets to form a uniform mixture. Common culinary examples include vinaigrettes, mayonnaise, and hollandaise sauce.
EN BROCHETTE
A French culinary term meaning “on a skewer.” Foods prepared en brochette are threaded onto skewers — often alternating with vegetables or other ingredients — and then grilled, broiled, or roasted. This method is commonly used for meats, seafood, and vegetables.
EN CROÛTE
A French term meaning “in a crust.” Dishes prepared en croûte are wrapped in a pastry dough — typically puff pastry — and then baked. This technique is often used for items like pâté, brie, or meats such as beef Wellington, creating a crisp, golden outer shell that encases the filling.
EN PAPILLOTE
A French cooking method where food is placed in a folded pouch — usually made of parchment paper or sometimes foil — and then baked. As it cooks, steam builds up inside the packet, gently cooking the ingredients and infusing them with their own juices and seasonings. This method is commonly used for fish, vegetables, or chicken, and the pouch is often opened at the table for a fragrant, flavorful presentation.
ESCABECHE
Escabeche refers to a method of preparing fish, chicken, rabbit, or pork by first frying it in oil and then marinating it in a vinegar-based sauce that may also include spices, herbs, onions, and sometimes vegetables. The dish is typically left to marinate for several hours or overnight and is traditionally served cold or at room temperature. Popular in Mediterranean and Latin American cuisines, escabeche balances acidity with subtle heat and aromatic flavor.
ESCALOPE
A thin, boneless slice of meat (often veal, chicken, or pork) that is pounded or sliced to an even thickness. Escalopes cook quickly and evenly and are typically sautéed or pan-fried. They may be served plain or breaded and topped with a sauce.
ÉTOUFFÉE
Étouffée is a classic Cajun and Creole dish from Louisiana that means “smothered” in French. It typically features shellfish like crawfish or shrimp that are simmered in a thick, flavorful roux-based sauce made with the “holy trinity” of Cajun cooking — onion, celery, and bell pepper — along with garlic, spices, and stock. Étouffée is usually served hot over rice and has a rich, savory flavor with a bit of spice, depending on the recipe.
ÉTUVER
Étuver is a French culinary term that means “to cook gently in a closed vessel.” It’s similar to steaming or braising and is often used for vegetables. Food is typically cooked in its own moisture or with just a small amount of added liquid (like water, broth, or butter) over low heat, allowing the ingredients to soften and develop flavor without browning.
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FALERNUM / VELVET FALERNUM
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%.
FERMENTATION
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.
FILET / FILLET
a boneless piece of meat, poultry or fish; to cut into a boneless piece of meat, poultry or fish
FLAMBÈ
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
FORCEMEAT
finely chopped and highly seasoned meat or fish that is either served alone or used as stuffing
FORTIFIED WINE
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%.
FRENCH / FRENCHING
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
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GALANTINE
a cold dish consisting of de-boned meat or fish that has been stuffed, poached and covered with aspic
GALETTE
food prepared and served in the shape of a flat, round cake; a flat, round pastry cake often topped with fruit
GALLIANO
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
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
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.
GAZPACHO
a spicy soup that is usually made from chopped, raw vegetables (such as tomato, onion, pepper and cucumber) and served cold
GENEVER
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%.
GENTIAN
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
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%.
H
HARISSA
a spicy, aromatic chile paste made from a variety of hot peppers, roasted red peppers, garlic, olive oil, herbs and spices
HUM
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%.
I
INFUSING
to steep in a liquid such as water, oil or alcohol without boiling in order to extract compounds or flavors
INVOLTINI / BRACIOLE
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
J
JÄGERMEISTER
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%.
JEROBOAM
an oversized bottle of wine holding about three liters
K
KIRSCH
Kirsch is a dry, colorless brandy distilled from the fermented juice of the black Morello cherry.
L
LARDING
the process of inserting or covering meat with strips of fat that melt and keep the meat from drying out
LILLET
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%.
LIQUEUR
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%.
LIQUOR
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.
LONG DRINK
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.
LOUCHING
Louching is the term used to describe the cloudy or milky appearance that occurs when water is added to certain anise-flavored spirits such as absinthe, ouzo, or pastis. This effect happens when essential oils, especially anethole from anise, become insoluble when diluted. The reaction is both visual and aromatic, and is a traditional part of how these spirits are served.
M
MACERATE
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 / MAY WINE
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.
MARINATE
to put a food item in a sauce for a period of time to add flavor and/or to make it more tender
MESCLUN
a mixture of young, tender greens (such as lettuces, arugula, chicory, herbs or edible flowers)
MIGNONETTE
a sauce typically made with vinegar, cracked pepper, and herbs (often served with oysters)
MINCE
to cut or chop into very small pieces
MISE EN PLACE
the setup required before cooking; organizing and arranging ingredients (i.e. dicing vegetables, measuring spices, par-cooking necessary items, etc.)
MISTELLE
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%.
MIXER
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
Mozart Chocolate Cream is a gluten-free liqueur made in Austria using Belgian milk chocolate, fresh cream, and Bourbon vanilla from Madagascar. It is usually sipped on its own over ice or used as an ingredient in cocktails. It has an ABV of 17.0%.
MUSK YARROW
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
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.
N
NEAT
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.
O
ON THE ROCKS
In bar terminology, “on the rocks” refers to a drink served over ice.
ORGEAT
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.
ORT
a scrap or morsel of food left at a meal
OTH
OTH is an expression meaning “On the House.”
OUZO
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%.
P
PAMPLEMOUSSE ROSE
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%.
PARBOIL
to boil briefly until foods are softened but not fully cooked
PARCOOK
to cook food incompletely so that it can be finished using a different technique or reheated and cooked thoroughly later
PASTIS
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%.
PÂTÉ
a spread of finely chopped or puréed, seasoned meat and fat
PAUPIETTE
a thin, flattened piece of meat wrapped around a stuffing such as forcemeat, vegetables, or fruit and cooked
PERFECT
In bar terminology, “perfect” is used to describe equal amounts of sweet and dry vermouth added to a drink.
PERSILLADE
dressed with or containing parsley
PICON
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%.
PIMENTO DRAM
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 an ingredient in Tiki drinks, but can also be added to cocktails and mulled wine. Pimento dram has an ABV of about 22%.
PISCO
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%.
POLENTA
a dish of boiled cornmeal that can be served hot as a porridge or allowed to cool and solidify into a loaf that can then be baked fried or grilled; also made from other grains such as chestnut meal, semolina, or farina
POT STILL
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
PRALINE
Q
QUINQUINA
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.
QUENELLE
a poached, oval dumpling of puréed fish or meat often served in a cream sauce
R
RECTIFIED SPIRIT
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.
REMOUILLAGE
stock made from bones that have already been used once to make a stock, resulting in a weaker stock
RENDER
to melt down or extract by melting; to cook the fat out of something
RHUM AGRICOLE
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%.
ROUILLE
Rouille is a traditional Provençal sauce made from garlic, olive oil, breadcrumbs, and chili peppers, often blended with egg yolk or potato to thicken. Its name means “rust” in French, referring to its reddish-orange color. Rouille is commonly served with fish stews like bouillabaisse, typically spread on toasted bread or stirred into the broth. It adds a punch of flavor and heat to balance the dish.
ROUX
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.
RYE
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.
S
SEAR
to quickly cook the surface of a food by high heat until a crust forms
SAUTÉ
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
Select Aperitivo is a 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%.
SHRUB
A shrub is a non-alcoholic syrup made of a combination of vinegar, fruit, and sugar, typically in a 1:1:1 proportion.
SLURRY
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.
SPIRIT
A spirit is distilled alcohol, which is measured by its ABV and classified by the fermented material from which they are distilled.
STILL
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.
STRAIGHT UP
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
Suze is a pleasingly bitter French apéritif made from gentian root that is vegetal in flavor with a soft, citrus undertone. It is commonly served on its own over 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.
SWEATING
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)
T
TAMARIND NECTAR
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
Terroir is the specific environment in which grapevines are 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.
TINCTURE
A tincture is an alcoholic extract that has an ethanol percentage of at least 40%-60%.
U
UNLEAVENED
made without yeast, baking powder or any other leavening agent
V
VELVET FALERNUM / FALERNUM
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%.
VELOUTÈ
a soup or sauce made of chicken, veal, or fish stock and creamed that’s thickened with butter and flour and allowed to cook until it turns light brown
VERJUS
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.
VERMOUTH
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
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
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
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%.
W
WHIP
to beat food with a mixer or kitchen utensil in order to incorporate air and produce volume
WHISKEY / WHISKY
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%.
X
XANTHAN GUM
a food additive commonly used as a thickening agent
Y
YAKITORI
bite-size, boneless pieces of chicken, beef, or seafood on skewers that are marinated and grilled
Z
ZUCCA
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%.
ZEST
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
Some culinary definitions in this glossary are adapted from sources including the Merriam-Webster Dictionary and other reputable food and beverage references. ABV ranges are approximate and can vary by brand, style, and regional production methods. Information provided in this glossary is for general reference only and may evolve over time as products and regulations change.