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Cocktail Terminology<br />
Dirty: Describes a martini with a splash of olive juice.<br />
Dry: Relates to the level of vermouth added to a martini. Dry<br />
equates to very little vermouth, Extra Dry even less, and Extra,<br />
Extra Dry is no vermouth<br />
Vermouth-aromatized and fortified wine. Two major types<br />
are dry and sweet<br />
Float: Liquor is added without shaking so it creates a distinct layer<br />
on top of the other ingredients.<br />
Muddled: A process used to crush ingredients, extract juices or<br />
dissolve solids into liquids.<br />
Neat: Liquor served straight, as a shot at room temperature.<br />
Perfect: Sweet and dry vermouth added, served with a twist<br />
Rocks: A drink made with liquor over ice, no mixers.<br />
Roll: the act of transferring the contents of a mixing glass into<br />
a tin and back into the glass. This allows for the drink to be<br />
mixed without shaking<br />
Shake & Strain: Process used to make shooters and up<br />
drinks with a mix.<br />
Short: A beverage prepared with a small amount of mixer;<br />
served in a short glass.<br />
Tall: Beverages prepared with a larger amount of mixer:<br />
Served in a tall glass, or a Tall beer.<br />
Twist: A slice of the rind of a citrus fruit is peeled away from the<br />
fruit releasing the oils into the drink. Twists should be done<br />
over the top of the drink to expense the oils<br />
Up: A drink served without ice, even though it may be chilled.
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