Boozey Lingo

  • Aerate: Introduce air into
  • Alcohol: A colorless volatile flammable liquid that is produced by the natural fermentation of sugars and is the intoxicating constituent of wine, beer, spirits, and other drinksl is also used as an industrial solvent and as fuel. In Chemistry: any organic compound whos molecule contains one or more hydroxyl groups attached to a carbon atom
  • Beer: An alcoholic drink made from yeast-fermented malt flavored with hops
  • Bitters: Liquor that is flavored with the sharp, pungent taste of plant extracts and is used as an addititve in cocktails or as a medicinal substance to promote appetite or digestion. British: Beer that is strongly flavored with hops and has a bitter taste
  • Bourbon: A straight whiskey distilled from a mash having at least 51% corn, in addition to malt and rye
  • Brandy: A strong alcholic spirit distilled from wine or fermented fruit juice
  • Champagne: Light sparkling wine, often regarded as a symbol of luxury, made in the Champagne region of France; made with either Chardonnay, Pinot Meunier, or Pinot Noir. Small amounts of Arbane, Pinot Blanc, Pinot Gris, and Petit Meslier are also allowed to be added when in accordence with appellation rules or specific plots of land.
  • Cocktail: An alcoholic drink consisting of a spirit or several spirits mixed with other ingredients, such as fruit juice, lemonade, or cream
  • Cognac: A high-quality brandy distilled in Cognac (a town in Western France)
  • Decant: Gradually pour (liquid, typically wine or a solution) from one container into another, especially without disturbing the sediment
  • Decanter: A stoppered glass container into which wine is decanted
  • Distilled: Having been purified by undergoing heating and condensation
  • Fat-Washing: An infusion using fats like olive oil, cream, grease, etc.
  • Free-Pouring: Pouring cocktail ingredients using a mental count system (either, 1 count per half ounce, or 1 count per quarter ounce, depending on speed)
  • Gin: A clear alcholoic spirit distilled from grain or malt and flavored, often with juniper berries
  • Infusion: A drink, remedy, or extract prepared by soaking the leaves of a plant or herb in liquid
  • Jigger: A measure or small glass of spirits or wine
  • Jigger-Pour: Using a jigger to measure out exact ingredients when making a cocktail (as opposed to free-pouring)
  • Liqueur: A strong, sweet alcoholic liquor, usually drunk after a meal
  • Liquor: Alcoholic drink, especially distilled spirits
  • Mixer: A nonalcoholic drink that can be mixed with alcohol (juice, soft drinks, etc)
  • Mixologist: A person who is skilled at making cocktails and other drinks
  • Mixology: The skill of mixing cocktails and other drinks
  • Moonshine: Illicitly distilled or smuggled liquor
  • Muddler: A stick used to stir mixed drinks.
  • Orgeat: A cooling drink made from orangeflower water and either barley or almonds
  • Orgeat Syrup: A sweet, almond-flavored nonalcoholic syrup used as a cocktail or food flavoring
  • Pairing: The method of matching drinks with various foods to achieve balance on the palate (lemon-forward Sauvignon Blanc’s to cut through the oils in a salmon, for instance)
  • Prohibition: The action of forbidding something, especially by law. In History: The prevention by law of the manufacture and sale of alcohol, especially in the US between 1920 and 1933.
  • Prosecco: Sparkling white wine from the Veneto region of Northern Italy; Made with Glera grapes
  • Riddle: To remove ashes or other unwanted material from something with a sieve
  • Rose: Light pink wine, colored only by brief contact with red grape skins
  • Rum: An alcoholic liquor distilled from sugar-cane residues or molasses
  • Rye Whiskey: Whiskey in which a significant amount of the grain used in distillation is fermented rye (a cereal plant that tolerates poor soils and low temperatures)
  • Scotch: Whiskey distilled in Scotland, especially from malted barley
  • Shaker: A container used for mixing ingredients by shaking
  • Sommelier: A wine steward
  • Tannin: A naturally-occuring polyphenol found in plants, seeds, bark, wood, leaves, and fruit skins; adds bitterness, astringency, and complexity to wine; serves as a natural preservative
  • Terroir: The complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate; the characteristic taste and flavor imparted to a wine by the environment in which it is produced
  • Vintage: The year or place in which wine, especially wine of high quality, was produced; the grapes or wine produced in a particular season
  • Virgin: A non-alcoholic cocktail
  • Vodka: An alcoholic spirit of Russian origin made by distillation of rye, wheat, or potatoes
  • Wine: An alcoholic drink made from fermented grape juice or other berries