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Mixology glossary
This glossary is designed to help you get more familiar with many of the ingredients, spirits, or phrases associated with bartending. Click on the first letter of your search to find out more.
| 0-9 | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
| RÉMY RED |
|---|
| A bright blend of orchard fruits and red berries with a light touch of fine champagne cognac. Learn more about RÉMY RED more>>. |
| Raki |
| A liqueur with a licorice flavor from Turkey. |
| Ricard |
| A French liqueur with a licorice flavour. |
| Roiano |
| An Italian liqueur made with herbs. |
| Rum |
| One of the worlds most loved spirits Rum is made by distilling the fermented juices of sugarcane , cane syrup and molasses. It is then aged in uncharred barrels . As a rule it has little colour so caramel is often added to create amber and dark rums. |
| Rye whisk(e)y |
| Most Canadian whisky lovers refer to their native whisky as "rye" although rye grain, with few exceptions, makes up but a very minor proportion of the grains used to make Canadian whisky. Rye whiskey in the United States, produced in parts of Pennsylvania and Maryland and enjoyed mostly by residents of those two states, is a spirit with a distinctive, full bodied, rye flavour, not to be mistaken for Canadian "rye". |
