A
After-dinner cocktail: A drink served after a meal.
Aperitif: A drink that stimulates the appetite.
B
Bar glass: Mixing glass.
Bartender: Bartender.
Bar List: Bar menu.
Bar spoon: Bar spoon.
Bartender: The person who prepares and serves drinks at the bar.
Before-dinner cocktail: A drink served before a meal.
Blend: Mixing or combining in the production of drinks, such as blending malt and grain whiskies.
Blender: Electric mixer.
Boston shaker: An American shaker consisting of a glass and stainless steel cup.
Bowl: Metal or glass container.
Bitter: Bitter.
Build: The method of serving drinks by adding ingredients to suitable glasses filled with a few pieces of ice. In these cases, a stirrer can be placed in the glass during serving.
Brand: A product of a specific company; a brand.
Brut-dry (Dry): Used for champagne.
C
Candy Syrup / Sweet & Sour: Simple syrup.
Crusta: A glass with the rim coated with sugar.
Curaçao: A term used for orange liqueur.
D
Dash: The smallest bar measure, usually used for bitters, syrups, and liqueurs.
Decant: Pouring an old wine with sediments into another bottle; usually done with red or fortified wines (such as single vintage port).
Digestif: A drink given after a meal.
Demi-Sec: Medium-dry white wine.
E
Egg White: Egg white.
F
Flavoring agent: Cocktail ingredient, such as syrups and bitters.
Float: A small amount of a strong spirit poured carefully onto the top of a cocktail (such as pouring a bit of brandy into a champagne julep).
Frosted glass: Chilled glass (like a cocktail glass).
Fill Up: Completely filling up.
G
Grind: Crush or grate.
Ginger: Ginger.
Ginger Ale: Ginger soda.
M
Malt: The name given to barley used in beer and whiskey production after the germination process.
Magnum: A bottle twice the size.
Millesime: Single vintage (French) champagne.
Modifier: A cocktail ingredient (such as a base spirit, fruit juice, syrup, etc.).
Muddler: A pestle used in mixing drinks with herbs and lime (for mojitos and caipirinhas, for example).
N
Neat: Undiluted.
O
On the Rocks: A drink poured over ice.
P
Prechilled glasses: Chilled glasses (e.g., for Martinis).
Proof: An American measure related to alcohol content (1000 proof by volume is equal to 50% alcohol).
R
RYE: Rye whiskey.
S
Shake: The process of vigorously shaking the ingredients of a cocktail recipe with 3-4 pieces of ice in a shaker for 8-10 seconds. The drink is then strained into a glass.
Stir (stör-stöör): The process of stirring a specific cocktail recipe with a few pieces of ice in the glass until chilled.
Spiral(spayrıl): The process of peeling the entire skin of a fruit in a helical shape without tearing it.
Sour: Sour, tangy.
Stout: Dark beer.
Peel(piil): Using the outer peel of fruits like lemon or orange, usually 2-3 cm long.
Sparkling Wine: Term used for both natural and artificial sparkling wines.
Salt rim: A glass with the rim coated with salt.
Sediment: Sediments in old wines (such as single vintage port).
Short drink: A small glass of drink (2-3 oz).
Squeezer: A fruit squeezer.
Straight up: Without ice.
Sugar rim: A glass with the rim coated with sugar.
Sundries: Snacks like nuts or popcorn served at the bar.
Straight up: Mixing without adding ice.
Soft Drink: Non-alcoholic beverages.
T
Tall drink: A long glass serving of a drink (5 oz or more).
Teaspoon (Çay kaşığı): Approximately 4.9ml.
Tumbler: A handle-less whiskey glass.
Twist: A piece of fruit peel twisted and placed on a drink (lemon, orange).
U
Up: A drink poured on top of another.
V
Vintage: A term indicating the year a product was made (wine, port, etc.).
Virgin: Non-alcoholic.
Y
Yolk: Egg yolk.
Z
Zest: A piece of colored part of lemon or orange peel.