1. Liqueur

A sweet spirit often flavoured usually taken after as an after-meal drink.

  1. Wine

Fermented grape must(juice).

  1. Lager

A type of beer made with bottom-fermenting yeast, containing more hops than an ale.

  1. Ale

A type of beer made with top-fermenting yeast, containing fewer hops than a lager.

  1. Sake

A Japanese brewed beverage made with rice.

  1. Ethanol

Ethyl alcohol, pure alcohol, measured in % or ABV.

  1. Fortified Wine

A wine muted with brandy-based spirit,(before), during or after the fermentation.

  1. Smoothies

Fruits that are blended in a Hamilton Beach blender and serve like a juice but not strained. 

  1. Aperitif wine

Wines that are fortified, flavoured with herbs and botanicals, and often served as a pre-meal drink.

  1. Beverage selection

The process of determining which beverages to purchase and offer for sale in an establishment.

  1. Dessert wines

Wines naturally sweet or fortified served with the dessert or as a dessert.

  1. Natural wines

Wines then result from the fermentation of grapes without the addition of sugar and/or alcohol.

  1. Near beer

A beer with a very low percentage of alcohol(less than 2.5 % ABV).

  1. NAB

Non-alcoholic beer, a beer with less than 0.5 % ABV.

  1. BAC

Blood alcohol concentration – Express the weight of alcohol per unit of blood.

  1. Rate of absorption

The speed that the alcohol goes from the stomach and the small intestine into the bloodstream.

  1. Units

A measurement to calculate the amount of a regular drink(one portion of alcohol). 8-10 g of pure alcohol.

  1. Impaired judgement

Change in behaviour that a customer may have after having a few alcoholic drinks.

  1. Alcohol potency

Alcohol strength. 

  1. Drugs

A drug, broadly speaking, is any chemical substance that, when absorbed into the body of a living organism, alters normal bodily function.

  1. Medicine

A substance that can affect the body reaction after the consumption of alcohol.

  1. Physical characteristics

Characteristics of the person consuming alcohol according to the: age, size, fat and gender.

  1. Slowed reaction Time

          Change in behaviour that a customer may have after having quite a few alcoholic drinks (Step after the impaired judgement).

  1. Decreased coordination

Change in behaviour that a customer may have after having a few alcoholic drinks ( Step after the Slowed reaction time).

  1. Fake ID

An identification card that was manipulated for some reasons.

  1. High-fat food

Food than may slow the rate of absorption into the bloodstream.

  1. High carbohydrates food

Food then may speed the rate of absorption into the bloodstream.

  1. Traffic light system

A system used in bars, restaurants and hotels to indicate to the staff members if a guest is sober, slightly intoxicated or heavily intoxicated. 

  1. Julian code

A type of freshness date found on a certain brand of beer; a six-digit code indicating until when the beer is drinkable.

  1. Adjuncts

The second source of sugar; other types of cereals or fruits added in a beer.

  1. Barley

A cereal used for certain beer making.

  1. Born on date

When the beer was brewed.

  1. Draught(draft) beer

Beer served from the beer tap.

  1. Fermentation

A chemical process in which yeast is added to Sugar source; the yeast breaks down the sugar into alcohol, carbon Dioxide and the heat.

  1. Bloom

Wild yeast, naturally present on the skin of fruits.

  1. Hops

“Spice of beer” is the main flavouring ingredient in most beers, creating aroma and bitterness.

  1. Keg

A selling unit of beer; a large metal cylinder containing beer that attaches to a hose in a draft system to be dispensed to the tap.

  1. Krausening

The addition of partially fermented wort during the maturing stage of beer production to encourage a strong secondary fermentation. 

  1. Mash

Grounded malt with hot water. 

  1. Milling

Grounded(milled) malted barley or other cereals.

  1. Wort

The sugary liquid resulting from the mashing process after racking or filtration. 

  1. Yeast

A living micro-organism that converts the sugar contained in the malt into alcohol, carbon dioxide and heat.

  1. Light beer

A beer, with a low percentage of calories.

  1. Aperitifs

Drinks served as a pre-meal drink to open the appetite.

  1. Blend method

A method of preparing drinks that uses an electric blender to mix drinks which call for solid fruit or ice.

  1. Bitters

A type of spirit usually made from roots, spices, bark, berries, fruit or other herbs steeps in or distilled with a neutral spirit and used primarily as mixed drink ingredients.

  1. Bourbon

An American type of whisky produced from a grain mixture containing at least 51% of corn.

  1. Brandy

Distilled wine.

  1. Condenser

In the distillation system, container for Cooling the alcohol vapour to a liquid state.

  1. Congeners

The substance is other than the alcohol and water which are found in new spirit distillates to provide flavour and aromas.

  1. Continuous still

A still that acts as a vaporizer and condenser. Also called Patent, column or Coffey still.

  1. Pot still

A pot-shaped still used to distil the best spirits.

  1. Distillation

A process which takes place in a still that uses heat to extract the alcohol from a liquid that contained both alcohol and water.

  1. Gin

A compound spirit, flavoured with juniper berries and other congeners.

  1. Gin ahead

In distillation, a device through which vapours are passed to pick up flavour.

  1. Proof

A method in America to express the alcoholic strength. It is the double amount of % ABV.

  1. Rectification

A term that implies a further treatment beyond distillation such as blending, colouring, flavouring, even distilled and adding water.

  1. Germination

After the barley is steeped for some days, drained and spread on a mating floor. The seeds begin to germinate, sending out tiny rootlets, this generates heat, so the grain must be turn regularly, day and night.

  1. Eau de vie

The French term for Spirit “Water of life”.

  1. Fine

A spirit distilled from wine in France to replace the word, Brandy.

  1. Botanicals

Flavourings used in gin production.

  1. Demi-John(Dame-Jeanne)

A large glass bottle, sometimes enclosed inside a protective reed or wood wrapper, used to stop the aging process for spirits.

  1. Alambic

The French term for still.

  1. Cask strength

Spirits not rectified with water after the second distillation.

  1. Cooperage

The art of making oak barrels and oak casks.

  1. Grist

Milled malted barley.

  1. Heart

The middle cut after the second distinction (The purest part).

  1. Kilning

Drying the malt in a type of oven called a ” Kiln” for the whisky and beer-making process.

  1. Low-wines(Brouillis)

The water-white liquid such an alcoholic content of around 25 % abv which result from the first distillation of spirits.

  1. Peat

Type of earth(to replace wood) used in the kiln to dry and to give some smoky taste to the Scotch.

  1. Tails

The end-cut after the second distillation of spirits. (Resend for distillation).

  1. Head

The first-cut after the second distillation of spirits. (Resend for distillation).

  1. Agave

The blue agave is a succulent, a relative of the lily and the yucca(not a cactus). It is the main ingredient for Tequila.

  1. Camellia sinensis

The botanical name of the tea plant.

  1. Early Grey

Flavoured black tea with bergamot oil.

  1. Infusion(Tisane)

Other plants than a tea-infused and served like a tea. (can not be call tea).

  1. Flavoured tea

Black tea flavoured with fruits, oil herbs or other ingredients.

  1. Black tea

Camellia sinensis are fully fermented.

  1. Green tea

Camellia sinensis unfermented.

  1. Assam

The world largest producer of Camellia sinensis.(India).

  1. Oolong

Camellia sinensis semi-fermented(Taiwan).

  1. Dust

The fourth category of grading tea leaves, the cheapest, even smaller than fanning.

  1. Broken leave tea

The second category of grading tea leaves. (Broken leaves of Camellia sinensis).

  1. Leaf grades

Type of tea leaves according to their size, from the smaller to the biggest.

  1. Fannings

The third category of grading tea leaves. (Between broken and dust).

  1. Nicotiana tabaccum

The botanical name of Tobacco plant. Given by Jean Nicot, France.

  1. Humidor

A cedar box uses to store and to age cigars at the right temperature and the right humidity.

  1. Ring

The paper brand place near to the head of the cigar.

  1. Bunch or Doll

Filler and binder of a cigar.

  1. Foot

The part if a cigar that you light.

  1. Head

The part of the cigar that you place in your mouth.

  1. Hecho a mano

Spanish term that means “Made by hand” used for cigar making.

  1. Vuelta Abajo

The best terroir in Cuba for tobacco cultivation.

  1. Torcedor

Cigar maker in Cuba.

  1. Cutter

A cigar tool used to cut the head of a cigar.

  1. Guillotine

A cigar tool used to cut the head of a cigar.

  1. Body

The middle part of the cigar.

  1. Wrapper 

The outside perfect leaf use to wrap the cigar.

  1. Veguero

The person in charge of the tobacco cultivation.

  1. Curl or lower

A wooden or plastic stirring stick.

  1. Bar strainer

Sieve used strained cocktails made with mixing glass.


Jigger: A bar measure used for spirits or liqueurs. (3 cl and 6 cl in most countries).

Dash bottle: A bottle of spirit or bitter with a special poorer.

Angostura : A bitter call”The spice of cocktail”.

Gomme syrup : Sugar syrup made out of 50% sugar and 50% water, boiled and cooled.

Siphon water : Tap water with carbon dioxide.

Copita : The glass used for fortified wine.

Pre-dinner drink : A drink(cocktail) to open the appetite before dinner.

After dinner drink : A drink(cocktail) to drink after the drink.

Hangover cocktail : (An after-party) drink(cocktail) drink to take off the hangover.

Muddling : The cocktail technique used to muddle fruits.

Mixing glass : A glass recipient used to prepare some cocktails.

Layering : The cocktail technique is used when you want to layer different colour of liqueurs.

Boston shaker : Shaker two parts(one in stainless steel, one in glass).

About Author

Abhi Chauhan

The Restaurant Academy Professor. My studies in hospitality and experience of working in locations such as the USA, Switzerland, India and Iceland has equipped me with extensive knowledge concerning the restaurant industry and provision of the very best customer service. I have over 12 years of experience in the restaurant industry.

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