Bartending Glossary: Definitions of Common Cocktail Lingo

Sometimes it can feel like bartenders speak a whole other language. There are so many different bartending tools, various types of glassware and ways to serve a drink and more that it can be overwhelming. But here are the most common terms to know, complete with their definitions, so you can feel as comfortable by your home bar cart as you would at the bar.

Bartending Tools and Bar Cart Essentials

Bar spoon: A long, slender spoon typically used for stirring drinks in tall glasses or layered cocktails with delicate layers of ingredients. It can also be used for measuring, as seen in our Queen Bee Martini Cocktail.

Cocktail shaker: A three-piece tool consisting of a metal tin, a strainer and a cap, used to mix and chill ingredients by shaking vigorously. There are different variations, like a Boston shaker or Parisian shaker as well. As seen in our Flame of Love.

Fine mesh strainer: A sieve-like tool with a fine mesh screen used for straining out small particles and achieving a smoother texture in drinks.

Jigger: A measuring tool with two cones or cups used for accurately measuring and pouring liquids in cocktails, ensuring consistent ratios.

Muddler: A long, sturdy tool used to crush or muddle ingredients such as fruits, herbs or sugar cubes to release their flavours and aromas. As seen in our Caipiroska.

Strainer: A device used to separate solid ingredients from liquid when pouring cocktails, preventing unwanted particles from entering the drink. As seen in our Vodka Martini Cocktail.

Zester: A small handheld tool used to remove the coloured zest from citrus fruits, adding fragrant oils to cocktails as a garnish or flavour enhancer. As seen in our Gimlet.

Types of Cocktail Glasses

Champagne flute: A long, slender glass with a tall stem and a narrow bowl, primarily used for serving sparkling wines and champagne-based cocktails. As seen in our Sparks Fly.

Cocktail glass: A stemmed glass with a wide, shallow bowl, commonly used for serving martini cocktails and other sophisticated cocktails without ice. As seen in our Espresso Martini Cocktail.

Collins glass: A tall and narrow glass, perfect for serving Collins cocktails or other long drinks over ice.

Coupe glass: A wide, shallow, and stemmed glass with a rounded bowl, often associated with vintage cocktails like the classic martini or champagne cocktails.

Highball glass: A tall and slim glass, ideal for serving highball cocktails with a higher mixer-to-spirit ratio. As seen in our Grey Goose & Cucumber.

Moscow mule mug: A copper mug with a handle, traditionally used for serving Moscow mule cocktails, which helps to keep the drink colder for longer and adds a distinct aesthetic touch. As seen in our Moscow Mule cocktail recipe.

Rocks glass: A short and stout glass with a thick bottom, also known as a tumbler or old-fashioned glass, typically used for serving spirits over ice or neat. As seen in L’Orange on the Rocks.

Shot glass: A small, thick-walled glass designed for measuring and consuming small amounts of spirits or liqueurs.

Bartending Tips and Terms for Ways to Serve Cocktails

Dirty: A martini cocktail with olive brine included. The dirtier the drink, the more olive flavour. As seen in our Dirty Martini Cocktail.

Dry: A martini cocktail with a little vermouth. The drier the drink, the less vermouth. The wetter the drink, the more vermouth. As seen in our Classic Dry Vodka Martini Cocktail.

On the rocks: Pouring a spirit over ice cubes, which slowly dilutes the spirit, chilling it and mellowing its intensity. As seen in our Grey Goose on the Rocks.

Neat: Serving a spirit at room temperature without any dilution or mixing, allowing the full flavour and aroma of the spirit to be experienced.

Up: Shaking or stirring a spirit with ice and then straining, preserving the flavours and allowing the drinker to savour the vodka at a slightly chilled temperature. So it’s like a neat drink, but chilled.

Straight Up: Similar to “up,” but more commonly used to describe cocktails that are shaken or stirred with ice, then strained. Martini cocktails are a common example.

So there you have it. With your newfound knowledge, you can now be an expert whether you’re making a cocktail at home or ordering it from the bar.