GLOSSARY

A LA CARTE
separately priced items from a menu, not part of a set meal

A LA GRECQUE
served in a sauce made of olive oil, lemon juice and several seasonings such as fennel, coriander, sage and thyme

À POINT
at just the right time; at the peak of ripeness or the perfect degree of doneness

ABSINTHE
Originating in Switzerland and made popular by France, absinthe is an anise-flavored liquor derived from wormwood, anise, fennel and other herbs and botanicals, with wormwood being its most notable ingredient. Known in historical literature as “la fee verte” or “the green fairy,” it is often portrayed as a dangerously addictive psychoactive drug with hallucinogenic effects, due to the chemical thujone found in wormwood, and in in the early 1900s was banned by many countries including the USA (although it has never been proven to be any more dangerous than other spirits). A revival of absinthe began in the 1990s and in the following 20 years bans on its production and sale were removed – now over 200 brands of absinthe are produced in over a dozen countries. The traditional French method of serving absinthe is to place a sugar cube in a slotted spoon over a glass filled with a small pour of absinthe and then to slowly drizzle iced water over it resulting in a mixture of 3-5 parts water to one part absinthe, which will turn the absinthe from a clear or light green color (depending on the brand) to a milky green color. The Bohemian Method of serving it is to place an absinthe-soaked sugar cube in a slotted spoon over a glass and then to set the sugar cube on fire, drop it in the absinthe and then add iced water to douse the flames; however, this method is known to destroy the absinthe flavor and most of the alcohol. In addition to traditional serving methods of absinthe, it is also used as a cocktail ingredient, most notably in the oldest known absinthe cocktail the Sazerac. Highly alcoholic, absinthe has an ABV ranging from 45%-90%.

ABV
“Alcohol by volume” is the standard, worldwide measure of how much alcohol is in an alcoholic beverage.

ACHOLADO
Acholado is Peruvian pisco made from a blend of two or more accepted grape varietals. Because acholoado producers can blend whatever varietals they want in any percentages they want, each blend tastes different due to the quality and type of grapes used, as well as the way it is blended. Acholado ABVs vary according to how it is made, with most recipes being family recipes that have been passed down from generation to generation.

ADVOCAAT / ADVOCAATENBORREL
Similar to eggnog, advocaat is a traditional Dutch liqueur made from eggs, sugar and brandy. It is creamy in texture (sometimes even as thick as custard) and can be blended with any variety of flavorings such as vanilla, honey, aromatic spirits or cream. Advocaat can be served on its own as an aperitif or digestif (often topped with whipped cream and cocoa powder), and can also be used as a topping for waffles, ice cream, custards and pastries. Its ABV usually ranges between 14% and 20%.

AGUARDIENTE
An aguardiente is a strong alcoholic beverage made from from the fermentation and then distillation of fruits, vegetables, grains or sugarcane. Aguardientes do not contain added alcohol or flavoring, but are fermented and distilled only from their raw material. Types and flavors vary around the world according to region and production, with ABVs ranging from about 25% to 60%.

AL DENTE
cooked just enough to retain a somewhat firm texture

ALCOHOL PROOF
Alcohol proof is a measure of how much ethanol is in an alcoholic beverage. In the United States, alcohol proof is defined as twice the percentage of ABV. The term was originally used in the UK and was defined as about 1.75 times the ABV, but the UK now uses the ABV standard of measurement instead of alcohol proof.

AMARO
Italian for “bitter,” amaro is an Italian liqueur that typically has a bitter-sweet flavor and is commonly served neat (sometimes with a citrus wedge), on ice or mixed with tonic water as a digestif. Amaro is produced by macerating herbs, roots, bark, citrus peels and/or flowers in alcohol (usually grappa or vodka), mixing with sugar and aging in bottles or casks. It comes in a wide variety of styles (many of which are passed down through the generations and then vary by region) and brands, with an ABV ranging from about 16%-60%.​​

AMARULA
Made with sugar, cream and the fruit of the African marula tree, Amarula is a South African cream liqueur that is very sweet and has a fruity, caramel flavor. It is usually served neat or on the rocks, or used as an ingredient in cocktails. Amarula has an ABV of 17%.

AMER PICON
Amer Picon is a French orange bitters made from distilled alcohol flavored with dried oranges, gentian, quinine and cinchona. It has a bittersweet orange and herbal flavor and is typically served as an aperitif or used as a cocktail ingredient. In eastern and northern France it traditionally accompanies a beer. Picon has an ABV of 18%.

AMERICANO
Referring to the French word “amer” meaning “bitter,” Americano is a term used to categorize aperitifs whose primary herbal component is gentian. Americanos come in a variety of colors and flavors are usually served on their own or used as a cocktail ingredient. Their ABV varies by type.​

ANGEL’S SHARE
Angel’s Share is the term given to the small amount of wine or spirit that evaporates from barrels during aging. This is typically about 2% per year, but can be much more in countries with hotter climates.

ANISETTE
Originating in France, Anisette is a sweet, anise-flavored liqueur that is made by the distillation of aniseed, but unlike many other anise-flavored liqueurs, it contains no licorice. Anisette is typically served neat as a digestif, or mixed with cold water, which turns it a milky white color. The ABV of anisette is about 25%.​

ANTICA FORMULA CARPANO / CARPANO ANTICA FORMULA
Antica Formula Carpano is a sweet, Italian red vermouth made by mixing herbs with wine and adding a spirit to sweeten it. It is typically served as an aperitif with a citrus twist or as a replacement for standard sweet vermouth in mixed drinks.

APERITIF
Latin meaning “to open,” an aperitif is a cocktail or other alcoholic beverage served before a meal to stimulate the production of gastric juices and promote the appetite. Common aperitifs include champagne, sherry, vermouth and ouzo.

APEROL
Latin meaning “to open,” an aperitif is a cocktail or other alcoholic beverage served before a meal to stimulate the production of gastric juices and promote the appetite. Common aperitifs include champagne, sherry, vermouth and ouzo.

AQUAVIT / AKVAVIT
Latin for “water of life,” aquavit is a Scandinavian liquor distilled from grains or potatoes and flavored with herbs and spices. It is usually served chilled in a shot glass, often accompanied with a swig of beer. Common flavors of aquavit are caraway, cardamom, cumin, anise, fennel and lemon or orange peel, but caraway is usually the dominant flavor. It has an ABV of about 40%.

ARMAGNAC
Armagnac is a French brandy distilled from wine and aged in black oak barrels. It is the oldest brandy distilled in France and unlike cognac which is distilled twice, armagnac is only distilled once.

AROMATIZED WINE
Believed to have originated in Greece, aromatized wines are wines that have herbs, roots and/or spices added to give the wine extra flavor and/or color. Examples of aromatized wines include vermouth, americano and amaro. The ABV of aromatized wines varies by type, but they must have a minimum ABV of 14.5% and a maximum of 22%.

ASPIC
a savory jelly used as a garnish or to make a meat, fish or vegetable mold

AU GRATIN
covered with bread crumbs or grated cheese and browned

AU JUS
served in the juice obtained from roasting

AU POIVRE
prepared or served with a generous amount of ground black pepper