Cocktail Terms

Have you ever sat down at a bar and ordered a drink such as a Gimlet or Negroni and the bartender replied: "Would you like that neat or straight up?" , and you had no clue what they were talking about?

Sometimes that would happen and I would reply: "I'll take it how ever you like it." That would get me through the night, but it would be nice to know how to order a drink exactly how you want it.

So here are a few different terms you could use next time you are out ordering cocktails.

Neat - Simply a drink ordered with no ice, straight out the bottle, at room temperature.

Straight-Up - This is a drink that is shaken or stirred with ice and then strained into a cocktail glass sans ice. Your drink will still be cold, but the lack of ice will prevent your from being slowly diluted.

On The Rocks - Served in a glass with ice.

Curaçao - Liqueur made of a sour orange, originally form the Netherlands.

Flip - Cocktail made with egg, in a shaker.

Apèritif - A refreshing drink typically served before a meal to stimulate the appetite.

Digestif - A drink, often sweet, served after dinner to complete a meal and aid digestion.

Mixology - A generally accepted as a slang term for a refined and in depth study of the art and craft of cocktail mixing.

Molecular Mixology - A special practice of mixing drinks using the analysis and techniques found in science to understand and experiment with cocktail ingredients on the molecular level.

Are there others you have always been curious about? If so, let me know...

One Week To Go.....And No Drink Menu....A Classic?

So I have been commissioned to mix drinks at a party (about 15 women) for an event in someones home. I have 6 days to come up with drinks ideas, and I have not decided on which drinks to put on the menu yet. It is not exactly a cocktail party, but at a similar event at a different location, the ladies did a standard sweet Pomegranate Martini. There is nothing wrong with that, but if you know me you know that I am not going to do something so conventional. Don't get me wrong, there is nothing faulty about a Pomegranate Martini, however I want to expose them to something, well...... unexpected, original and not so "trendy". Otherwise, I might as well serve vodka and Red Bull, yuck!

So, now what?

I feel that a choice of two...maybe three drinks should suffice. The menu might be:

COLOMBIAN DESSERT

Click the above link for details on how to make the drink.

Now that is a great dessert style drink, but what next? Maybe a fruity Martini? Or an interesting shooter? Perhaps a classic cocktail?

I have a feeling that the recipe for a classic Daiquiri may make an appearance. If you've ever had one, they make those slushy concoctions you get from a machine seem disgraceful. You know, the kind you suck on out of a 3 foot tube while walking down Freemont Street in Las Vegas?\

(Try this simple to make Daiquiri recipe instead)
Classic Daquiri

1 1/2 oz. Light Rum
3/4 oz. Fresh Squeezed Lime Juice
1/4 oz. Simple Syrup
Shake and Strain into a Chilled Cocktail Glass


I guarantee, you wont regret it.

Welcome!

Welcome to my new blog "Greenhorn Mixology"!

Together with this blog, we will be discussing....well....Mixology, and the new Mixology movement. We will also be sharing drink recipes, links to cocktail websites, books about cocktails, tasting notes, rants, ramblings, and the like.

I am new to this, so I welcome your comments and ideas.

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Thanks again for checking out my blog, and don't forget to leave a comment.

Na Zdrowie!