Categorical Drink Code


              Bar History’s various Cocktail categories from 1775 to the present day

                                               Alphabetized and Defined

                                            Current Individual Listing – 76



Aperitifs

A term used for beverages consumed before a meal to stimulate the appetite. These can
be wine-based, alcohol-based, bitters-based, or a mixture of the three. Dubonnet (Rouge
and Blonde), Lillet, Vermouth (Sweet and Dry), Campari, White Port, Fino, Manzanilla
Sherry, drinks with Bitters, and cocktails like the Negroni. Aperitif comes from the Latin
word aperio, meaning “to open” or enhance the appetite.


Batch Preps

Concoctions prepared for large gatherings on special occasions, brunch parties, holidays;
such as Punches, Sangria’s, Bloody Mary’s, Hard Ciders, Hot or Cold Spiced Cider drinks,
Coolers, Egg Noggs, Hot Mulled Wine, Hot Buttered Rum, and No-Alcohol drinks as well.


Bell-Ringers

From the 1890’s, this was a strained drink made from a stirred combination of various
liquors, bitters, and gum syrup (known today as simple syrup). Before straining, coat the
inside of the glass with apricot brandy ( known back then as abricotine), giving it a special
signature taste of the bartender.


Blended/Frozen Specialties

Including Margarita’s, Daiquiri’s, and Pina Colada’s, this category is filled with creative flavor
concoctions of all sorts, sometimes with the use of cream and different flavors of ice cream
and sherbet. Using an electric blender swirling to a fine and medium-thick consistency, or
desired and requested consistency. Also – Shakes, Malts, Floats, Slurpies, Smoothies.


Bloody Mary

A drink usually made with Vodka as the base spirit, with a tomato-based juice as the mixer,
such as straight tomato juice, vegetable juice, or clamato juice along with many spices, such
as garlic powder, onion powder, tobasco sauce, worchestershire sauce, horseradish, salt,
pepper, lime juice, lemon juice etc. Some popular drink names include the Smokin’ Mary,
Bloody Onion, Bombay Mary, Red Snapper, Bloody Bull, Bloody Maria, and the Bloody
Frenchman. In some circles of cocktail knowledge, it is said that the original bloody mary
was simply beer and tomato juice, now known as a Red Eye.


Bucks

A drink made of a base spirit, squeezed wedge of lemon, and ginger ale. Usually served in
a highball glass. A Buck with vodka and ginger ale is also known as a Copperhead.


Champagne Cocktails

The name of this category is also a classic cocktail involving a sugar cube, bitters, fill with
champagne and a lemon twist for a garnish. Since the onset of Flavored Martini’s in the 90’
s, there has also been a call for champagnes with flavored liqueurs and schnapps added in
small portion.


Classics

Drinks that have become famous due to preparation, taste, and popularity from the drink
era’s known as: Old School of American Bartending, Golden Age of American Drinking,
Years of Reform, Gothic Age of American Drinking, Dark Age of American Drinking, Revival
of American Drinking, Prohibition, and Era of the Rat Pack.


Cobblers

A drink consisting of a base spirit or wine, curacao or simple syrup, poured into either a
wine goblet or collins glass filled with crushed ice. The juice of lemon or orange is used in
some. If sugar is used instead of simple syrup, then add a dash of club soda to stir and
dissolve sugar. Garnish top with slices of orange and pineapple, and an optional sprig of
mint. The original cobbler was made of sherry, pineapple syrup, and fresh fruit garnishes.  
1 – Standard (Gin, Whiskey, Brandy) 2 – Wine Cobbler 3 – Southern Comfort Cobbler


Cocktail

A straight-up drink similar to a Martini, Manhattan, or Rob Roy, but much sweeter due to
the standard recipe’s basic ingredients of a base spirit and/or a fruit brandy, a cordial as
in maraschino liqueur being the most popular used, and vermouths, along with a bitters.
Flash-chilled and strained into a California Cocktail glass which is tall-stemmed, holding
4-5 ounces, it is designed to be sipped briskly. Small, clean, and compact. Any of the
popular drinks where the last name of the drink is “Cocktail” usually fits into this category
even though there are ingredient variations.


Coffee Cocktails

A hot drink made with a base spirit and a liqueur, or with a selection of liqueurs and no 80
proof liquor. A final topping of whip cream is usually the standard, and an optional liqueur
lace and/or sprinkles of confectionery /spices, such as chocolate shavings, cocoa,
cinnamon, nutmeg etc. Occasionally, “No Whip” is requested for individuals with dairy
intolerance.


Collins

A drink made with a base spirit of choice, lemon juice, sugar or simple syrup, and a top off
of club soda. Usually garnished with a lime/cherry flag. Sweet & Sour can be used in place
of the lemon juice and sugar. Served in its namesake collins glass, the following are the
standard drink names: Tom – Gin , John or Colonel– Bourbon Whiskey , Joe or Sandy –
Scotch , Juan or Ruben – Tequila , Jack – Applejack , Pierre – Brandy , Mike – Irish
Whiskey, Rasta – Dark Rum, Pedro – White Rum, Yakov – Vodka, Captain – Canadian
Whisky.


Coolers

A drink comprising a base spirit, wine, or liqueur, and topped off with any carbonated
beverage, such as lemon-lime, ginger ale, or club soda. A dash of grenadine is also an
option. Garnish with a lemon twist. Use either a collins glass, a stemmed wine glass, or
goblet.


Cream-Based Drinks

Separate from blended cocktails, these simple standard drinks comprise of a base liquor,
a designated liqueur/cordial, and a splash of cream to top it off.  Examples: White Russian,
Separator/Dirty White Mother, and Toasted Almond. Sometimes more than one liqueur is
used.


Crustas

A drink usually served either chilled straight-up, or over crushed/shaved ice in a wine glass,
sour glass, or short glass with the option of a sugar coated rim. The inside of the glass is
lined with a long strip of citrus rind. The drink consists of a liquor of choice, juice of lemon
or lime, a dash of bitters, and a dash of maraschino syrup/ liqueur. Garnish with a ¼ of an
orange – peeled. Crusta is meant as to have a sugar-rimmed glass.


Cups

A beverage usually made of wine (chilled/iced) and /or cider, with flavoring herbs and fruits,
served in a garnished pitcher, and poured at the table.


Daiquiri

A Cuban classic, shaken or blended, this cocktail’s base mix consists of a simple
combination of rum, sweet & sour, and fresh lime juice. Simple syrup is also an option.
You can modify the daiquiri to many flavors including peach, melon, papaya, strawberry,
banana and many more. The cocktail Hemingway made famous. If blended, it is known
to blend the ice and contents to a very fine froth, not too thin, not too thick.


Daisies

The Daisy is an oversized cocktail, usually with more alcohol than a normal drink. Served
in a water goblet or a highball glass, the drink is composed of a base spirit, lemon juice,
raspberry or grenadine syrup, and club soda. Served over crushed ice, and garnished with
a lemon twist. Known classics are: Brandy Daisy, Southern Comfort Daisy, as well as Vodka,
Gin, Rum, or Whiskey.


Digestifs

A beverage, usually with an alcohol base, consumed after a meal to stimulate digestion.
Fernet Branca, Campari, Bitters, Ports, and Madieras.


Drop Shots

Consisting of a glass/stein/mug of beer/ale of choice, with a shot glass of designated
liquor/liqueur carefully dropped in the beer, then consumed all at once.


Egg Noggs

A traditional Christmas holiday punch that is served cold in either a Collins glass, punch
cup, or an Irish coffee mug. It is a creamy concoction made with egg, milk, sugar or simple
syrup, vanilla extract, cinnamon and allspice, and either brandy, rum, or bourbon. Whisked
together, chilled and sprinkled with nutmeg. When using a collins glass, pour over crushed
ice. Port or Sherry can be used in place of the different liquors, as well as
Southern Comfort. Also known as Milk Punches.


Fancy

A cocktail consisting of a base spirit, usually Bourbon, Brandy, Whiskey, Scotch, or Gin,
triple sec, sugar or powdered sugar, bitters, and lemon peel as the garnish. Shake and
Strain in a chilled Martini/Cocktail glass.


Fixes

A small cobbler, sour-type drink identical to a fizz except for the addition of fruit, and
crushed ice instead of cube. It can also be made with pineapple syrup. Decorate the fruit
up the glass as you build the drink. Made with a base liquor, lemon juice, dash of sugar,
soda, and fruit. The Brandy Fix and Gin Fix are the most popular among classic fixes.
With a Brandy Fix, add a couple dashes of cherry brandy.


Fizzes

A drink traditionally served in the late morning. The name comes from the fizz of bubbles
created when the drink was topped off with soda from the old siphon bottles. Served either
in a highball glass with ice or straight up in a wine goblet, and garnished with fresh fruit.
The drink itself consists of a base spirit, lemon or other citrus juice, simple syrup or sugar,
and a top off of club soda. Famous Fizzes include the Gin Fizz, the Ramos Fizz, and the
Sloe Gin Fizz. Shaken drinks where egg or egg white is used are also called Bracers, such
as the Baltimore Bracer. The term “Fizz” is the resulting froth after shaking.


Flames

Used mainly for an entertaining flair (sometimes with the help of 151 Rum), on top of
layered drinks and some after-dinner cordials. Using a long wooden match, safely ignite
and touch the flame to the top of the drink, and allow the flame to last no more than 10-15
seconds. Extinguish by placing a saucer atop the glass.


Flavored Martinis

Rising to popularity in the mid-90’s, the idea of adding hints/dashes of fruit-flavored
liqueurs/schnapps and exotic spirits along with occasional splashes of certain juices, is
simple in the nature of mixology. Just remember to leave out the vermouth ! Mainly vodka-
based, other major base liquors play a secondary part. Chill very Cold ...


Flips

Originally, flips were served hot by plunging a red-hot flip iron into the drink. Today, they
are served as a cold, creamy drink. A special request for the drink to be prepared hot will
be ordered from time to time. A drink made with a base wine or liquor of choice, a whole raw
egg, and sugar or simple syrup, and topped off with a sprinkle of grated nutmeg. For a
certain number of Flip cocktails, a splash of cream is also added. Chill shake and serve
straight up in a wine glass. Popular ones: Brandy Flip, Southern Flip, and the Sherry Flip.
The Rum Flip was an old-fashioned drink popular among sailors in cold weather. Add a
dash of Jamaica Ginger to this one !


Frappe’s

The drink is also known today as a Mist. It consists of a base spirit or liqueur of choice,
poured over crushed ice in a sour glass. Other medium-sized stemware can also be used.
Form the crushed ice into a dome that slightly rises above the glass before you start
pouring. Add a 4” straw.


Glogg

A heated punch/party drink usually prepared and consumed during cold weather climates
and as a warm holiday sipping concoction around the fire or chrismas tree. The main base
spirit is Red Wine and/or Port, with Brandy or Vodka used as optional additions. Cinnamon,
Cardamon, Cloves, Raisins, Almonds, Sugar, and Orange Peel fills out the rest of the basic
standard recipe. Made in large batches for everyone to share.


Grogs

A Hot-Water drink consisting of Rums, sugar or simple syrup, juice of lemon, cloves and
cinnamon. This is the original standard recipe from the 40’s. There are variations to this
nowadays that ends up taking it out of the hot drink category, and into more of a Mai Tai/
Planter’s Punch similarity, such as the Navy Grog. A particular style of Polynesian drink,
usually spicy.


Highballs

Any mixed drink composed of one spirit and one mixer (usually soda water or ginger ale),
and no more than one garnish. Served in its namesake highball glass. Expanding this drink
also included dashes of either bitters, triple sec, or grenadine.


Hot Drinks

Drinks covering the categories of: Toddies, Hot Ciders, Mulled Wines, Hot Chocolates,
Coffee Cocktails, Grogs, Gloggs, and Hot Water drinks.


Infusions

Infusing is the process of steeping or soaking without boiling, by the use of an Infusion Jar
to instill individual selections of various fruits, berries, seeds, peppers, mint, grasses,
spices, herbs, plants, hops, and roots into a specifically chosen base spirit for accenting
the flavor beyond the original/natural aroma components initially selected by the Distiller.


Italian Sodas and Café’s

A wide range of flavored cordial syrups are evermore popular in today’s drink markets.
These syrups as Soda Cocktails usually require Club Soda, Lemon-Lime Soda, and even
Ginger Ale as the main spritzer to go along with your flavored syrup or syrup combination of
choice to create a special concoction all your own. In regards to Café’s, many independent
and chain coffee houses stock a various selection of flavored syrups that seem to be more
popular with the mixture of Coffee, again to create a special flavor to one’s own liking.
These are simple preparations to please even the most picky palate. Refer to the page that
follows the conclusion of this chapter where close to 100 flavors on the market are available
for ordering/stocking.


Juleps

The Julep is made of bourbon, sugar, and mint leaves. It originated in Kentucky and is
usually made with Kentucky Bourbon. Make the drink in a tall frosted collins glass. It
consists of rye or bourbon whiskey, mint sprigs, simple syrup or sugar. Place all at the
bottom of the glass to be muddled together. Then add crushed ice and top off with a
dash of club soda, and garnish with a mint sprig.


Long Island Flavored Teas

A sizeable drink made popular in the very early 80’s, and made with the following white base
liquors – vodka, gin, rum, and triple sec. Then sweet & sour and a top of cola soda (for the
standard Long Island Tea). Some flavored Teas include melon, peach, apple, cranberry,
raspberry, and even root beer (schnapps). Some of these will call for lemon-lime soda or
ginger ale, instead of cola soda.

NOTE: Tequila is not missing from the four white liquors of the base mix. Tequila and Gin
may not be very good blend brothers, so it’s best to order a “Texas Tea” when you prefer
tequila in your Long Island. Some bartenders will know to replace gin with tequila instead.


Low-Alcohol Cocktails

Any drink with a requested preference of less alcohol than the normal standard recipe
dictates. Since liqueurs are less in alcohol content (15-55% alcohol by volume – average
is 50-60 proof) than that of the major base liquors where the average is 80 proof, then
ordering a cocktail where the base alcohol is a liqueur/cordial (like a Kahlua & Cream), and
not a base liquor, simply results in a lower alcohol cocktail. You can also add just a ¼ or ½
oz. shot of a base liquor/spirit instead of the normal standard house pour of 1 oz. or 1 ¼ oz.
This reflects a modified less-alcohol drink.


Margarita

Related to the category of the “Sour”, this specific drink comprises of tequila as the base
liquor, triple sec, and either fresh squeezed lime juice and simple syrup, or the sweet & sour
bottled mixer product on the market and in bars today. The different levels of margaritas
are Regular, Cadillac, and Top Shelf. They can also be ordered in a variety of fruit flavors
as well. The Cadillac gets premium gold tequila and a top lace of triple orange cognac
(Grand Marnier). The Top Shelf gets premium gold tequila and triple orange liqueur
(Cointreau) instead of triple sec, along with a top lace of triple orange cognac.

Regular   -    Tequila / Triple Sec / fresh squeezed Lime & simple syrup or sweet & sour

Cadillac   -  Premium Gold Tequila / Triple Sec /  fresh squeezed Lime & simple syrup or
                         sweet & sour,  and a top lace of Triple Orange Cognac

Top Shelf -  Premium Gold Tequila / Triple Orange Liqueur / fresh squeezed Lime & simple
                syrup or sweet & sour, and a top lace of Triple Orange Cognac

     
Martini

In a special class of its own, the Martini, Manhattan, Rob Roy, and Gibson are prepared
using the same exact method. Preparation is the key for this class of four. They consist of a
base liquor of choice, and either Dry or Sweet Vermouth depending, as the accent. The
ounce amount of liquor poured depends on the ounce-size of the Martini Glass used.

                STANDARD      REQUESTED      STANDARD     REQUESTED       VERMOUTH
                   LIQUOR            LIQUOR             GARNISH          GARNISH          STANDARD
                ___________________________________________________________

MARTINI             Gin               Vodka                 Olive            Lemon Twist            Dry only

MANHATTAN    Bourbon       Southern             Cherry          Lemon Twist           Sweet / or
                                          Comfort                                     if “Perfect”           Dry & Sweet

ROB ROY         Scotch         Call Brand            Cherry          Lemon Twist           Sweet / or
                                                                                            if “Perfect”           Dry & Sweet

GIBSON              Gin               Vodka                 Onion            and Olives              Dry only    


“Perfect” means the use of equal parts of both Dry and Sweet Vermouths, using a Lemon
Twist as the Standard garnish. A spray mister/atomizer is best to use when applying the
vermouth to the preparation of the cocktail.

1. Chill the Martini Glass.
2. Chill the main liquor by pouring it over ice in a standard shaker tin or a 16 oz. mixing
glass.
3. Add/Spray the vermouth into the martini glass, waving out any excess.
4. Shake, Swirl, or Stir the contents in the shaker/mixing glass to the desired chilled
consistency.
5. Strain the chilled base liquor contents, filling martini glass ¼ inch from the top rim of
glass.
6. Add garnish to complete the cocktail.


Mist

This term means the use of crushed ice in a rocks glass with a base spirit.


Mixed Drink

Designed as a simple two-part quick throw-together, consisting of a single spirit combined
with a fruit juice of choice, over ice in a tumbler glass. A beginner’s drink, as it hides the
taste of alcohol behind the level of mixer.


Multi-Layered Super Shooter

A newly designed category, similar to the Pousse Café.

The difference: Liqueurs/Liquors are layered in a Chilled Martini Glass, and is usually
topped off with a base liquor. The average amount of layers for this drink is 4-6.

Participation: For 2-4 persons. Using long straws, each put one end of the straw in the very
bottom of the glass. On the count of 3, all persons involved start sucking till all layers and
all liquid is consumed.


Negus

A beverage made of hot water, port or sherry, spices, and sugar. Named after British
Colonel Francis Negus.


No-Alcohol Drinks

Popular in books these days than ever requested in bars, these cocktails usually contain a
combination of various fruit juices and carbonated sodas (though not always together). To
extend the creativity, try mixing in dashes of no-alcohol Italian Cordial syrups, which come in
a variety of flavors and brands. www.davincigourmet.com  or  www.bevmo.com


Organic Cocktails

Drinks using certified organic juices in place of non-organic juice product. You can buy
these organic juices at many stores today, including Whole Food stores, Natural Food
markets, and many of the large chain grocers have an aisle for organic products. There’s
even a brand name organic vodka on the market today called “Rain”. It’s quadruple-
distilled, and is made with organically grown Sweet Corn – free from all chemicals, pesti-
cides, and synthetic fertilizers. The soil from which the crops grow has to be certified clean
before the seeding begins. As far as the juices, the same thing holds true with the soil,
seeding, and growth of the fruit. These products are grown and processed under the
strictest organic standards. The independent third party certification agency is Quality
Assurance International. For more information, go to the Santa Cruz Organic Juice website
at www.scojuice.com . Located in Chico, CA  Phone – 530.899.5000.  This company is
Grower, Facility, and Product certified.


Pick-Me-Ups

The morning (or afternoon!) after the night before! One of those times during the hangover
hours where it may become necessary to turn ones mood around and indulge in a little
“Hair of the Dog”. A reduced-alcohol version of the previous nights cocktail that eventually
did you in, or just start off with a medicinal Bitters and Soda to clear how ever many layers
of fog you seem to be sensing at the moment. Maybe this is how the Bloody Mary became
famous on a Saturday or Sunday afternoon! Other bitter spirits include Campari and Fernet
Branca, poured on-the-rocks, and with soda. Cheers!


Pina Colada

A popular Summer and Island specialty, the base mix for this cocktail is rum (a quality rum
or rums of your choice), pineapple juice, and either coconut rum or a store bought pina
colada mix. Orgeat syrup can also be used as a creative addition. Many fruit flavors can
also be used with this cocktail including banana, peach, strawberry, as well as chocolate or
coffee.


Pousse Café

A drink using a stemmed medium-height cordial/shot glass, and the layering of several
different colored,flavored liqueurs and syrups. Usually in 3 layers, resulting from the
different densities (thickness) of the various liqueurs used. One rule to NOTE: The lower
the proof of a liqueur (more sugar), the thicker it is. The higher the proof of a liqueur (less
sugar), the lighter in weight it is. The term Pousse Café is French for “After Coffee”.


Premium-Build

Specialty cocktails with numerous ingredients in the recipe, built from the ice-up in the glass
to the top, using a larger than normal glass like a tall collins or hurricane glass. Not Shaken,
but given a straw and/or swizzle stick for the customer to stir to their desire.


Puffs

Served in a tall glass consists of equal parts base spirit or liqueur of choice, and milk.
After a shake & strain, top it off with club soda, and drop in one sizeable ice cube. As a
secondary option, you can fill the glass with ice and add two straws instead of the standard
prep.


Punches

A drink mixture prepared in large quantities, usually consisting of spirits, fruit juices,
sweeteners including orgeat syrup, wine, flavorings, and various fruit garnishes. Mix
ingredients in such a way that neither the sweet, the bitter, the spirits or any other liquor
is more apparent than the other. The word “Punch” is derived from the Hindi word paunch,
meaning “five”, referring to the original five ingredients of lime, sugar, spice, water, and
fermented palm juice.


Rickey

A drink consisting of a base liquor of choice, the juice of lime and the rind, and a top off of
club soda. Served over ice in the standard highball/bucket/tumbler glass. Classics are the
Gin Rickey, Savoy Hotel Rickey, and the Havana Club Rickey.


Sangarees

A drink comprised of either a wine, port wine, sherry or liquor, lemon, sugar or simple syrup,
and fill with water or club soda. Stir and serve in a collins glass and top with nutmeg. Option:
A Stout beer can be mixed in as well.


Sangria

Prepared in large batch quantities, consisting of red wine, syrup/sugar sweeteners, water,
fruit juices, and fruit garnishes for soaking on top – lemons, oranges, kiwi, strawberry, and
pineapple. Best results: Leave partially covered overnight in a cooler.


Shooters

A size-reduced mixed concoction chilled and served straight up in a shot glass, and usually
swallowed in one gulp. Consisting of liquor, liqueurs, fruit juices, and sweeteners.


Shrubs

A large batch drink comprised of a base liquor (usually rum or brandy), fruit juice, sugar,
and a top of club soda. The old books have it to be prepped and stored for days and
weeks. The Shrub prep is as follows: In a gallon jar, add 1 pint orange juice, the juice and
peel of 2-3 lemons, the juice and peel of 2-3 oranges, and 2 quarts of rum. Cover and let
stand for threedays, stirring occasionally. In a pan, add 2 pounds of sugar and 1 quart of
fresh water – bring to a boil. Cool, and add the sugared water to the rum and juice
container. Cover and let stand for 1-2 weeks. Then strain and bottle.


Signature Drinks

Covering all categories, this term is used when experienced professional Bartenders all
over the world have created their own drink ideas from scratch, having available to them
any and all of the various liquors, liqueurs, wines, mixers, and other flavor modifiers for
mixology purposes.


Simple Standards

A drink consisting of a base liquor, and a fruit juice. Examples: Screwdriver, Cape Cod,
Greyhound, Seabreeze, Madress, and Californian. A basic tumbler or short collins glass
can be used for this drink.


Slings

A tall drink made with a base spirit, citrus juice, simple syrup, club soda, and other dashes
of specific spirits designed per STANDARD RECIPE. For example, in the case of a
Singapore Sling, cherry brandy is added as a dash on top. Prepare and serve over ice in a
tall collins glass, and garnish with fresh fruit. Other classics are the Southern Sling and the
Straits Sling. Taken from the German word schlingen, meaning “to drink”.


Smashes

Similar to a Julep. It’s really a short julep served in an old fashioned glass. Served over
crushed ice, and made with a base spirit of choice, sugar or simple syrup, crushed mint
leaves, and a top of soda. Garnish with an orange slice and a cherry. Depending on the
liquor used, a twist of lemon peel can also be used. Classics are the Brandy Smash and
the Southern Comfort Smash.


Snifter Cordials

A term used for an after-dinner cocktail (Armagnacs, Brandies, Cognacs, Cordials,
Liqueurs, Schnapps), normally poured in a medium-sized snifter glass, straight up at room
temperature. Also known as a Brandy Inhaler. B & B comes out with a Holiday package
which includes a brandy snifter warmer – an apparatus that holds the snifter in place under
a small flame from a candle. 30-45 seconds later your cordial of choice is nice and warm.
The most natural method of rising the temperature of your cordial is by holding the glass in
the palm of your own hand for some minutes until it arrives at the temperature you desire.
Take your time and enjoy!


Sours

Related to the Fizz, it is a drink composed of a base spirit of choice, lemon juice, and simple
syrup (even though Sweet & Sour is used today). Shake and Strain, then add a dash of
club soda. Serve over crushed ice in either a wine/sour/delmonico glass or a short collins
glass. Garnish with an orange/cherry flag. Classics include the Pisco Sour, Egg Sour,
Whiskey Sour, Applejack Sour, Southern Sour, and the Stone Sour.


Specialty Sippers

Similar to a mixed shooter, but more expansive and served chilled straight up in a martini
glass. Anywhere from 4-6 ingredients involved, including some cream-based. The
difference: You Sip instead of Gulp!


Stingers

A classic drink that simply consists of a base liquor (2 parts) and white creme de menthe (1
part). Either shake and strain in a martini glass, or simply have on-the-rocks. Option: Mint
sprig as garnish. Serve with a “training wheels” sidekick of ice water.


Swizzles

A drink made with a base spirit, citrus juice, sugar or simple syrup or a liqueur such as
curacao (orange). Shake and Strain over crushed ice in a collins glass, and stir with a
swizzle rod until a frosty glass appears. A 40’s recipe even included a dash of bitters. It’s
your choice! Garnish with fresh fruit of choice.


3-Layer Sip Drinks

Served straight up in a martini glass, two “refrigerator chilled” liqueurs of choice are layered
in. Then a shaker-chilled flavored kamikaze of choice is gently floated over the top to ¼
inch from the lip of the glass. Sip and enjoy. No garnish necessary.


Tall Drinks

An umbrella term designating drink categories such as the Buck, the Collins, the Fizz, the
Highball, the Julep, the Rickey, and the Sour. A well prepared drink poured over ice with a
topping of fresh soda. A spirit, citrus juice, and soda are what these cocktails have in
common, along with a certain height-size of glassware.


Temperance

This was the name used in the late 1800’s/early 1900’s for non-alcoholic drinks ordered in
saloons by individuals who had made the pledge for abstinence or recovery. Bartenders of
the day were all too happy to come up with something special for their customers and
friends to help out.


Tiki Drinks

Also known as Boat Drinks, these drink terms have to do with getting away from it all,
hopefully a setting where there’s nothing in sight except islands, boats, bamboo-thatched
bars, tiki-toriums, lots of sun, clean air, a beautiful breeze, and umbrellas in your tropical
cocktails. So find a dim lit bar in the shade, and mellow to jello! You deserve a tropical,
exotic drink or twelve!!!  Polynesia should be your destination . . .


Toddies

Similar to a Grog, this is a hot water drink made with spirit of choice, lemon slice/peel,
sweeteners (sugar or simple syrup), and spices such  as cloves and pieces of cinnamon.
Occasionally requested cold. In 18th century India, natives fermented a potent whitish liquor
from puncturing the stems of various Middle Eastern, Asian, and Caribbean palms,
producing a sweet juice. This liquor was originally known as “tari tadi”.


Tom & Jerry

Made individually and in batches, it consists of two base liquors (bourbon, rye, or brandy –
and rum), 1 chilled egg, superfine sugar, dash of allspice, and hot milk. Whip egg white, stir
into mixture, add hot milk, and serve in either a warm Irish coffee mug or a punch glass.
Garnish with nutmeg.


Tonics

A tall drink with ice, spirit of choice, and tonic (quinine) water. Usually garnished with a lime
squeeze. Quinine is a bitter extract made from the cinchona bark. Used for medicinal
purposes, it was also a treatment for malaria in the 1930’s.


Tropical/Exotic

Terms used for fancy, big, and blended cocktails consisting of many ingredients including
exotic and tropical liqueurs and juices.


Virgin

A name used today when a customer or waiter requests a cocktail made without the alcohol,
such as a “Virgin” margarita, pina colada, strawberry daiquiri, and even a Mai Tai. Other
names used in the distant past were Mocktail and Pussyfoot – meaning “weak”.


Zombie

A cocktail consisting of rums, cordials, orgeat syrup, fruit juices, and garnished with fresh
fruits. Serve on ice in a zombie or chimney glass.


Zooms

A drink comprised of a base liquor, honey, and cream. Shake and strain, and serve in a
wine goblet over crushed or cubed ice, or straight up.
Jolly Rancher Tea