A Crash Course
The art of mixology — creating cocktails — can be simple or complicated, depending on how far you want to take the craft.
And just like any other discipline, bartending has its own vernacular that must be learned before taking your skills to the professional level.
Are you planning to take the next step? Maybe you just want more knowledge of the lingo for your next party. Before you shake one more drink, read the following definitions as spelled out by the National Bartenders Bartending School.
Against the wall: Pour 1/2 ounce Galliano on top of the drink.
Bruise or bruised: A straight-up martini that is shaken instead of stirred.
Double: A drink with double the amount of liquor (same amount of mixer).
Flaming: Setting the cocktail or liquor on fire to enhance the flavor and look of the drink.
Layering: To layer or float an ingredient (cream or liqueurs) on top of one another. This can be achieved by using the rounded or back part of a spoon resting against the inside of the glass.
Long: Served in a tall glass.
Mex style: Pour 1/2 ounce tequila on top of the drink.
Muddling: Crushing of fresh ingredients, such as fruit or mint, to extract the most flavor. You can use a muddler or the back of your spoon.
Multiple: Pour 1/2 ounce Frangelico on top of the drink.
Neat: Served in a rocks glass at room temperature without ice.
Screaming: Pour 1/2 ounce vodka on top of the drink.
Shaking: Using a cocktail shaker to mix and chill the ingredients at the same time.
Short: A drink served in a rocks glass.
Splash: Top with 1/2 ounce mix.
Stirring: The use of a metal or glass rod in a mixing glass to stir your drink.
Topless: A margarita without the salted rim.
Twist: The peel of a lemon is twisted over the drink, then dropped into it.
With a little English: Pour 1/2 ounce gin on top of drink.