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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 |
| Sabra |
|---|
| A chocolate-orange liqueur from Israel. |
| Sake |
| Japanese brewed beverage (not a rice wine or a spirit as it is not distilled), that can be drunk hot or cold or used as an ingredient in mixed drinks. |
| Sambuca |
| Italian liqueur made with elderberry fruit. Often drunk with coffee beans, it is made in both clear and black versions. |
| sauternes |
| Famous appellation that produces some of the most outstanding sweet wines in the world. The Sauternes AC lies within the graves district of France's bordeaux region, approximately 25 miles southeast of the city of Bordeaux. Sauterne (without the s) is a generic name used for inexpensive white wines ranging from dry to semisweet. Such wines aren't anything like the famous French sauternes (spelled with a final s) and are often simply jug wines made from a variety of mediocre grapes. |
| Schnapps |
| Taken from the German word for "snap" it traditionally refers to small amounts of spirits ( usually vodka or brandy) consumed neat , in one quick gulp. Over time it has also come to refer to the collection of flavoured ( generally sweet) liqueurs featuring fruit flavours such as apple and peaches. Other flavours such as butterscotch and cinanamon have been created opening a new market and growing the category known as Schnapps. |
| Scotch |
| To be called a Scotch whisky the whisky has to be distilled and aged in Scotland for a minimum of three years. Popular since the early 1800s Scothch Whisky comes in two standard variations. The popular "blended" scotch whisky refers to whisky where other grains besides barley are used to make the whisky. They are a blend of malt whiskyand grain whisky. The smoky flavour often associated with Scotch Whisky is obtained by drying the malted barley over peat fires. |
| Sherry |
| A type of fortified wine from the south of Spain, whose tastes vary from very dry to very sweet. |
| Sherry Glass |
| Two types: The flared sherry glass holds three ounces and is traditionally used for cordials and liqueurs.The traditional flower shaped sherry glass, is often used to allow the drinker to enjoy the full aroma of the content of the glass. This style of Sheery glass holds about four ounces. |
| Shot Glass |
| Originally a bar measuring tool, ( and still used as one) , the shot glass has become the choice for "shots" of spirits. Also known as a "jigger", especially as a measuring tool. Tthe shot glass usually holds between 1oz and 2ozs. |
| Simple Syrup |
| equal parts sugar and water, dissolved and chilled |
| Slivovitz |
| Eau-de-vie made with plums. Popular in Eastern Europe. |
| Sloe gin |
| A liqueur made with the sloeberry( blackthorn) berries. |
| Sour mix |
| Sour mix, also known as sweet and sour mix or bar mix, is a mixer made of lemon or lime juice and sugar syrup. It is an important part of many cocktails. To make your own, 3 parts sugar to 2 parts water, and one part lemon juice. Add 2 egg whites per liter of mix. The egg whites are optional, but will make the drinks slightly foamy. You can experiment as everyones taste varies. |
| Southern Comfort |
| A popular liqueur - "The Grand Old Drink of the South" - used in mixed drinks and also known as a peach whiskey. |
| Specialty Glass |
| There are many special-purpose glasses that were designed or adapted for a new drink creation. The Irish coffee cup is an adaptation of the hot drink mug used for hot buttered rum and other winter warmers. There are flip glasses, fizz glasses, parfait glasses, water goblets, rickey glasses, compotes, ten-pin glasses, pousse-cafe[aa glasses, lamp chimney glasses, Hurricane fourteen-ounce grog glasses, Savall glasses (half Hurricane size), Poco Grande (``Big Mouth''), Zombie glasses, slim cooler glasses holding fourteen-ounces to sixteen ounces, and punch cups. It is doubtful that even the largest bar will have all of these containers, but they all have their place in enhancing one's enjoyment of a favorite wine, beer, or mixed drink. |
| Steinhager |
| A brand of German gin made exclusively from juniper berries.( also known as Wacholder). |
| Stonsdorfer |
| German brand of bitters (digestif) |
| Strega |
| An Italian liqueur made from over 70 ingredients. |
| sugar syrup |
| This cocktail and drink sweetener is made by dissolving sugar in boiling water. It is often used as it is hard to dissolve sugar in alcohol. Mix water to sugar in a 1:3 ratio. Bring to a boil for 5 minutes and store in fridge. |
| Sureau |
| Eau-de-vie made from elderberries. |
| Swedish Punsch |
| A Swedish liqueur also known as Caloric Punsch. |
| Sweet and sour mix |
| Sweet and sour mix, also known as sour mix or bar mix, is a mixer made of lemon or lime juice and sugar syrup. It is an important part of many cocktails. To make your own, mix one part heavy sugar syrup (3 parts sugar, 2 parts water) with one part lemon juice, and add 2 egg whites per liter of mix. The egg whites are optional, but will make the drinks slightly foamy. You may want to adjust the sugar/juice ratio to give the mix the right balance of sweetness and tartness. |
