TYPES OF DRINKS

Aperitif: An alcoholic drink taken before a meal or any of several wines and bitters.

Collins: A tall drink made typically with gin or vodka, sour mix, and club soda.

Cooler: A drink made with ginger ale, club soda, and a fresh spiral or twist of citrus fruit rind, served in a collins or highball glass.

Cordial: Sweetened spirits. The same as liqueurs.

Fix: A sour drink that usually includes pineapple juice and crushed ice.

Fizz: Very similar to a Collins but made with sour mix, sugar, and club soda; often includes an egg.

Flip: A chilled, creamy drink made of eggs, sugar, and a wine or spirit.

Frappe: A partially frozen, often fruity drink, that is usually a mixture of ingredients served over a mound of crushed ice.

Highball: Any spirit served with ice and club soda in a medium to tall glass (often a highball glass).

Julep: A traditionally Southern spirited drink made with fresh mint muddled with sugar, bourbon, and plenty of crushed ice. It’s served in an iced silver or pewter mug.

Lowball: A short drink made of spirits served with ice, water, or soda in a small glass.

Mist: Liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink.

Nightcap: A spirited drink taken at bedtime.

Pousse Café: A drink made by floating one ingredient on top of another.

Punch: A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft drinks, and a wine or liquor base.

Rickey: A drink made with a liquor, usually gin, a half lime, and club soda. It is sometimes sweetened, and often served with ice in a rickey glass.

Shooter: A straight shot of whiskey or other kind of spirit taken neat. Also the name for drinks made using various liquors served in a shooter glass without ice.

Sour: A short drink consisting of liquor, lemon/lime juice, and sugar.

Toddy: A sweetened drink of liquor, hot water, and spices.

Virgin: A non-alcoholic drink.

GLASSWARE

Beer mug: A glass with an handle that holds 12 to 16 ounces that is typically used to serve beer, but may be used for frozen margaritas and Bloody Marys.

Brandy snifter: A round balloon on a short stem with a lot of room for swirling that can hold 3, 6, or 12 ounces depending on the size that is used for straight brandy.

Champagne flute: A long slender glass with a stem that replaced the champagne saucer in the 1970s because of its ability to hold effervescent champagne bubbles longer. A similar design is the champagne tulip.

Champagne saucer: The classic round champagne container with either a solid or hollow stem. Legend says it takes its shape from Marie Antoinette’s breast.

Cocktail: The classic V-shaped glass associated with cocktail culture holds 4 1/2 ounces and is extremely similar to the famous martini glass.

Collins: A tall 12-ounce glass named for an 1880s London waiter that is associated with the family of Collins drinks and is also used for a variety of tall drinks.
Delmonico: A 5-ounce glass used for drinks containing sparkling water like fizzes.Typically known as a breakfast juice glass.

Double rocks: A 12-14 ounce old-fashioned glass used typically for drinks with heavy liquors.

Highball: An 8-12 ounce glass similar to a collins glass used for most standard mixed drinks.

Hurricane: A 22-ounce glass in the shape of a hurricane lamp. It was created to serve the classic Hurricane at Pat O’Brien’s in New Orleans but is now used for other tropical or frozen drinks as well.

Martini: A V-shaped glass that is similar to the cocktail glass design but only holds 4 ounces.

Old-fashioned: A small squat glass with a thick base also known as a rocks glass or a lowball that is used for6-ounce drinks “on the rocks” (with ice). It is also used for straight liquor if shot glasses aren’t available.

Parfait: A specialty glass anywhere from 4 to 7 ounces that is used for drinks that contain liqueurs, ice cream, and fruit.

Pilsner: A tall glass that holds around 14 ounces and is typically used for beer but is also occasionally used for various mixed drinks.

Pony: A small liqueur glass that traditionally holds 2 ounces.

Pousse café: A narrow, tall 1-ounce liqueur glass used to layer “floated” drinks with the heaviest liqueur on the bottom and the lowest density liqueur floating on top.

Sherry: A 2-ounce stemmed glass used for sherry but in the nineteenth century it was commonly used as a wine glass.

Shot: A small and compact glass with a standard size of 1 ounce, which is also called a jigger that can be used to measure ingredients, hold one liquor, or serve mixed shooters. A long shot holds 2 ounces.

Sour: A classic 4-ounce small stemmed glass, narrow at the stem and tapering out to a wider lip used for drinks like whiskey sours. These days, sours are served in Delmonico glasses but are more classic in thisoriginal glass.

Wine (Red): Commonly called a balloon wine glass, this stemmed glass holds about 12 ounces and is used for red wine cocktails and sangria.

White: An 8-ounce oblong, slightly tapered wine glass used for white wine.

Zombie: A narrow, sleek tall glass, frosted or clear, that is used for the Zombie and other tropical drinks.