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27 MAR COCKTAIL TERMINOLOGY

Neat: A spirit served at room temperature without any mixer or ice.

Straight up: A cocktail that is shaken or stirred with ice, strained and served without ice in a chilled glass.

On the rocks: A cocktail that is served over ice in a rocks glass.

Muddle: The act of mashing fruits, herbs or spices with a muddler in the bottom of a glass or cocktail shaker to extract their flavours.

Shake: The act of mixing ingredients together with ice in a cocktail shaker to chill and dilute the cocktail.

Stir: The act of mixing ingredients together in a stirring glass with ice to chill and dilute the cocktail.

Strain: The act of pouring the cocktail through a strainer to remove any solids, such as ice or fruit.

Float: A small amount of spirit or liqueur poured over the top of a finished cocktail for flavour or presentation.

Twist: A twist of citrus peel used as a garnish for a cocktail.

Bitters: A concentrated flavouring made from herbs, spices and fruit that is used to add complexity and depth to a cocktail.

Vermouth: A fortified wine flavoured with botanicals that is often used in classic cocktails like the Martini and Manhattan.

Sour: A cocktail made with a base spirit, lemon or lime juice, and a sweetener like simple syrup.

Martini: A classic cocktail made with gin or vodka and vermouth, usually served straight up with a twist of lemon or olive.

Manhattan: A classic cocktail made with whisky, sweet vermouth, and bitters, usually served straight up with a cherry garnish.

Margarita: A cocktail made with tequila, lime juice, and orange liqueur, usually served on the rocks with a salt rim.

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