Top 77 Bartending & Mixology Terms EVERY Cocktail Lover Must Know

Are you a self-proclaimed home cocktail aficionado or think of yourself as an amateur mixologist? Just because you don't work behind the bar, doesn't mean you shouldn't know your stuff when it comes to bartending and mixology.

We put together your own glossary of cool bar terminology to make sure that you can impress everyone with your knowledge. Well, look no further than this blog post featuring the top 87 bartending and mixology terms EVERY cocktail lover must know!

From the true basics like “shaking" and "neat," all the way to more obscure combinations like "well drink" or "dead soldier." Prepare to get schooled on some bartending-savvy quips that will solidify your status as an ultimate home mixologist in no time.

1. Shaking - shaking ingredients in a cocktail shaker with ice to mix and chill the drink, creating a frothy texture and diluting the ingredients.
   
2. Stirring - stirring ingredients with ice in a mixing glass to gently mix and chill the drink without adding air or diluting the ingredients too much.
   
3. Straining - using a strainer to remove ice or solid ingredients from a cocktail before serving.
   
4. Muddling - crushing or mashing ingredients (often fruit or herbs) in the bottom of a glass or mixing tin to release their juices and flavor.
   
5. Blending - mixing ingredients in a blender to create a smooth, frozen drink.
   
6. Layering - carefully pouring ingredients into a glass in a specific order to create layers of different colors or textures in the drink.
   
7. Flaming - using a flame to light a cocktail on fire, often for visual effect or to add a smoky flavor to the drink.
   
8. Rimming - coating the rim of a glass with a liquid (such as citrus juice or simple syrup) and then dipping it in salt, sugar, or other ingredients to add flavor and texture to the drink.
   
9. Double-Straining - straining a cocktail through both a regular strainer and a fine mesh strainer to remove any small bits of fruit or herbs and create a smoother texture.
   
10. Dry Shaking - shaking ingredients without ice first to emulsify the ingredients, and then shaking again with ice to chill and dilute the drink.
    

1. Ounce (oz) - a unit of volume measurement equal to approximately 28.4 milliliters. Ounces are commonly used in bartending to measure spirits, mixers, and other liquid ingredients.
   
2. Shot - a small serving of spirits typically equal to 1.5 ounces (about 44 milliliters) in volume. Shots are often used as a standard measurement for spirits in cocktails.
   
3. Dash - a small amount of liquid added to a cocktail, usually equal to a few drops (about 1/32 of an ounce or 0.9 milliliters).
   
4. Splash - a slightly larger amount of liquid added to a cocktail, usually equal to about 1/8 of an ounce or 3.7 milliliters.
   
5. Teaspoon (tsp) - a unit of measurement equal to approximately 5 milliliters. Teaspoons are often used in bartending to measure syrups, bitters, and other small liquid ingredients.
   
6. Tablespoon (tbsp) - a unit of measurement equal to approximately 15 milliliters. Tablespoons are often used in bartending to measure larger amounts of syrups, juices, and other liquid ingredients.
   
7. Pinch - a very small amount of an ingredient, usually measured by using the fingers to pick up a small amount and then sprinkling it into the cocktail.
   
8. Jigger - a tool used to measure spirits and other liquids in bartending. Jiggers come in different sizes but typically have two sides, one for measuring a standard shot (1.5 ounces) and the other for measuring half a shot (0.75 ounces).
   

1. Vodka - a neutral spirit typically distilled from grains or potatoes, often used as a base spirit in cocktails. Vodka is known for its versatility and ability to blend well with other flavors.
   
2. Gin - a spirit made from juniper berries and other botanicals, often used as a base spirit in classic cocktails like the Martini and Gin and Tonic. Gin is known for its complex and herbal flavor profile.
   
3. Rum - a spirit made from sugarcane or molasses, often used as a base spirit in tropical and rum-based cocktails. Rum can vary in flavor and color depending on how it is aged and distilled.
   
4. Tequila - a spirit made from the blue agave plant, typically produced in Mexico. Tequila is often used in cocktails like the Margarita and the Tequila Sunrise.
   
5. Whiskey - a spirit typically made from grains like corn, barley, or rye, and aged in barrels. Whiskey can vary in flavor depending on the type of grain used and how it is aged and is often used in classic cocktails like the Old Fashioned and the Manhattan.
   
6. Brandy - a spirit made by distilling wine, typically aged in barrels. Brandy can vary in flavor depending on the type of grape used and how it is aged, and is often used in cocktails like the Sidecar and the Brandy Alexander.
   
7. Cognac - a type of brandy made from grapes grown in the Cognac region of France. Cognac is often aged for long periods in oak barrels and is known for its complex and nuanced flavor profile.
   
8. Whiskey/Bourbon - a type of American whiskey made primarily from corn, and aged in barrels. Bourbon is known for its sweet and oaky flavor profile and is often used in cocktails like the Mint Julep and the Whiskey Sour.
   
9. Vermouth - a fortified wine flavored with botanicals, often used as an ingredient in classic cocktails like the Martini and the Manhattan.
   
10. Liqueurs - sweet, flavored spirits typically made by infusing fruits, herbs, or other flavorings into a base spirit. Liqueurs are often used as sweetening agents in cocktails and come in a wide range of flavors, such as triple sec, amaretto, and Campari.
    

1. Shaker - a metal or glass container with a lid used for mixing and chilling cocktails. Shakers typically come in two styles: a Boston shaker, which consists of a metal tin and a mixing glass, and a Cobbler shaker, which has a built-in strainer and cap.
   
2. Strainer - a tool used to strain cocktail ingredients from a shaker or mixing glass into a serving glass, often in conjunction with a shaker. There are several types of strainers, including Hawthorne, Julep, and fine mesh strainers.
   
3. Jigger - a tool used for measuring and pouring spirits and other liquids in mixology. Jiggers typically come in different sizes and have two or more measurement lines to allow for accurate and precise measurements.
   
4. Bar Spoon - a long, thin spoon used for stirring cocktails. Bar spoons often have a twisted handles and are designed to fit easily into a mixing glass or shaker.
   
5. Muddler - a tool used to crush and extract flavor from fruits, herbs, and other ingredients in cocktails. Muddlers can be made from wood or metal and typically have a flat end for crushing and a tapered end for stirring.
   
6. Citrus Juicer - a tool used for extracting juice from citrus fruits like lemons and limes. Citrus juicers can be manual or electric and are essential for creating fresh citrus-based cocktails like the Margarita or the Daiquiri.
   
7. Ice Bucket and Tongs - a container used for storing and serving ice in mixology. Ice tongs are used to safely and hygienically transfer ice from the bucket to a cocktail shaker or serving glass.
   
8. Fine Strainer or Tea Strainer - a tool used for straining out small particles, such as fruit pulp or ice crystals, from a cocktail after it has been poured into a serving glass. A fine strainer or tea strainer is typically used in conjunction with a regular strainer for a smoother texture.
   
9. Speed Pourer - a device used to control the flow of liquid from a bottle, typically used for spirits like vodka, gin, and rum. Speed pourers are designed to minimize spillage and allow for accurate and consistent pours.
   
10. Garnish Picks - small skewers used for holding and presenting garnishes in cocktails. Garnish picks can be made from various materials like wood, bamboo, or plastic, and come in a range of sizes and styles.
    

1. Neat - a term used to describe a spirit served at room temperature without any additional mixers or ice.
   
2. On the rocks - a term used to describe a spirit or cocktail served over ice.
   
3. Up - a term used to describe a spirit or cocktail served chilled and without ice, typically in a stemmed glass.
   
4. Dirty - a term used to describe a cocktail that has been made with a small amount of olive brine or other savory liquid, giving it a slightly salty or savory flavor.
   
5. Twist - a term used to describe a twist of citrus peel that is added to a cocktail as a garnish.
   
6. Burn - a term used to describe the sensation of alcohol that burns the back of the throat after taking a sip.
   
7. Chaser - a non-alcoholic drink taken after a shot of liquor to help mask the taste or lessen the burn.
   
8. Back - a term used to describe a non-alcoholic drink served alongside a shot or neat spirit.
   
9. Library - a term used to describe a collection of premium, rare, or expensive spirits that are available for purchase.
   
10. Well - the cheapest liquors available at a bar. A well drink is a cocktail made using cheap liquor.
    
11. Blue dot special - a term used to describe a drink that is made with well liquor rather than a premium brand.
    
12. Dead soldier - an empty bottle of liquor.
    
13. Free pour - to pour liquor without using a measuring device.
    
14. Muddled - a term used to describe ingredients, usually herbs or fruit, that have been crushed or "muddled" in the bottom of a glass or shaker to release their flavor and aroma.
    
15. Float - a term used to describe a small amount of spirits or liqueur that is poured on top of a cocktail to add flavor and aroma, without fully mixing it in.
    
16. Well - a term used to describe the selection of spirits and mixers that are readily available and easily accessible to the bartender for making cocktails.
    
17. Sour mix - a pre-made mixture of lemon or lime juice and simple syrup that is commonly used as a base for sour cocktails like Margaritas and Whiskey Sours.
    
18. Call drink - a term used to describe a cocktail made with a specific brand or "call" of liquor, as requested by the customer.
    
19. Rail drink - a term used to describe a cocktail made with the cheapest, most commonly used liquor available on the bar's "rail" or bottom shelf.
    

1. Martini - a classic cocktail made with gin or vodka and vermouth, garnished with an olive or a twist of lemon peel.
   
2. Margarita - a cocktail made with tequila, lime juice, and triple sec, served with salt on the rim of the glass.
   
3. Old Fashioned - a simple cocktail made with whiskey, sugar, bitters, and a citrus peel.
   
4. Daiquiri - a classic rum-based cocktail made with lime juice and sugar.
   
5. Manhattan - a cocktail made with whiskey, sweet vermouth, and bitters, garnished with a cherry.
   
6. Negroni - a bitter and sweet cocktail made with gin, sweet vermouth, and Campari.
   
7. Bloody Mary - a spicy cocktail made with vodka, tomato juice, hot sauce, and Worcestershire sauce, garnished with celery.
   
8. Whiskey Sour - a cocktail made with whiskey, lemon juice, and sugar, garnished with a cherry and an orange slice.
   
9. Mai Tai - a tropical cocktail made with rum, lime juice, and orange liqueur, garnished with a mint sprig.
   
10. Cosmopolitan - a popular vodka-based cocktail made with cranberry juice, triple sec, and lime juice, served with a twist of orange peel.
    
11. Sidecar - a classic cocktail made with brandy, triple sec, and lemon juice, garnished with a sugar rim.
    
12. Moscow Mule - a refreshing cocktail made with vodka, lime juice, and ginger beer, served in a copper mug.
    
13. French 75 - a classic champagne cocktail made with gin, lemon juice, and simple syrup, topped with sparkling wine.
    
14. Piña Colada - a tropical cocktail made with rum, coconut cream, and pineapple juice, garnished with a pineapple wedge.
    
15. Sazerac - a classic New Orleans cocktail made with rye whiskey, absinthe, bitters, and a sugar cube.
    
16. Mojito - a refreshing cocktail made with rum, lime juice, mint leaves, sugar, and club soda.
    
17. Mai Tai - a tropical cocktail made with rum, lime juice, and orange liqueur, garnished with a mint sprig.
    
18. Singapore Sling - a fruity cocktail made with gin, pineapple juice, lime juice, and cherry liqueur.
    
19. Blue Lagoon - a bright blue cocktail made with vodka, blue curaçao, and lemonade, garnished with a cherry.
    
20. Sex on the Beach - a fruity cocktail made with vodka, peach schnapps, orange juice, and cranberry juice.