Technique

Menu words for how a drink is made: washed, clarified, shaken, stirred and more.

• barrel-agedA batched cocktail rested in a small barrel for weeks.
• batchedMixed ahead in bulk so it's poured fast and consistent.
• builtMade right in the glass you drink from, like a highball.
• carbonatedCocktail made fizzy with CO2, often served from a tap or bottle.
• clarifiedJuice or a whole drink filtered (with milk, agar or a centrifuge) until it's perfectly clear.
• column stillA tall still that runs nonstop, patented in the 1830s. It makes lighter, cleaner spirits.
• dry shakeShaking without ice first, to whip egg white into foam.
• expressedCitrus peel squeezed over the drink to spray its oils on top.
• fat-washedSpirit mixed with melted fat (butter, bacon, coconut oil), chilled, then strained. The fat's flavor stays; the grease doesn't.
• flash blendedBlended for a few seconds with a little crushed ice. Not a slushie.
• floatA small pour layered gently on top of the drink, often overproof rum or red wine.
• infusedA spirit or syrup that sat with an ingredient (chile, tea, fruit) to take on its flavor.
• milk-washedDrink mixed with milk, which curdles and is strained out. Leaves a crystal-clear, silky drink.
• muddledFruit, herbs or sugar crushed in the glass to release flavor. Think Mojito.
• nitroMade with nitrogen gas (for a creamy pour) or liquid nitrogen (for super-cold, smoky-looking serves).
• pot stillThe oldest kind of still: a big copper kettle run one batch at a time. It keeps more flavor in the spirit.
• reverse dry shakeShake with ice, strain, then shake again without ice for even more foam.
• rinseA small amount of a strong spirit swirled in the glass and dumped out. Leaves just the aroma.
• shakenShaken hard with ice. Used when there's citrus, egg or cream.
• smokedDrink or glass filled with wood smoke before serving.
• soleraThe stacked-barrel system used for sherry (and some rum and brandy): a little old liquid is drawn off and topped up with younger every year.
• sous videInfused in a sealed bag in a warm water bath, which speeds up flavoring.
• split baseTwo base spirits sharing the main role (say, rye and cognac).
• stirredStirred with ice, for all-spirit drinks like a Martini or Manhattan.
• swizzledSpun in crushed ice with a swizzle stick until the glass frosts. Caribbean style.
• thrownPoured back and forth between tins from a height to chill and aerate. Spanish style.
• whip shakeA short shake with a little crushed ice, common for drinks served over crushed ice.

Other categories: Spirit · Liqueur · Amaro & aperitivo · Wine & vermouth · Syrup & mixer · Bitters & seasoning · Drink family · Glass & serve · Botanical & raw ingredient