20 Mixology Terms Every Enthusiast Should Know

Table of Contents

• The most important and common mixology terms
• A few advanced mixology terms for the cocktail curious
• Know the lingo & enjoy the drinks

If you love cocktails, learning the right terms can make a big difference – whether you’re mixing drinks at home or just want to know what you’re talking about at a bar. While some words and expressions are straightforward, others might be less popular. Let’s break down 20 common mixology terms so you can mix drinks with confidence!

The most important and common mixology terms

Shaking, stirring & more – how cocktails are made

Before we move on to more advanced mixology terms, let’s start with the basics. You’ve probably seen a bartender grab a shaker and put on a show. Shaking isn’t just for theatrics, it blends ingredients quickly, chills the drink, and adds some texture, especially when using citrus juice or egg whites.

Then there’s stirring – a more controlled method used for spirit-forward cocktails like a Negroni or Old Fashioned. Stirring keeps the drink silky and prevents it from getting too cloudy. For simpler drinks, you might build the cocktail directly in the glass, like a gin & tonic or a rum & coke.

Do you know the difference between a cocktail vs. mixed drink? If not, check out our article!

Key ingredients that go into cocktails

At the core of every cocktail is the base spirit, meaning the main alcohol, like vodka, gin, whiskey, rum, or tequila. This is what gives the drink its backbone.

To enhance or modify the base spirit, bartenders use a modifier. This could be vermouth (in a Martini), liqueurs (like Cointreau in a Margarita), or fortified wines.

Bitters are another essential ingredient – these herbal infusions, like Angostura or Peychaud’s, add depth and balance to a cocktail, preventing it from being too sweet or too sharp.

The role of ice & dilution

When learning common mixology terms, you might not think much about ice, but in cocktails, it matters a lot. Large cubes or spheres melt slower, keeping drinks cold without watering them down too quickly. Crushed ice, on the other hand, melts fast, which is why it’s used in tropical drinks that need more dilution.

Ever heard of bruising? It happens when a delicate spirit, like gin, is shaken too hard. This can slightly alter its flavor, making it taste different than intended.

Glassware isn’t just for looks

The right glass elevates the drinking experience. A coupe is used for elegant, stemmed drinks like a Daiquiri or Manhattan. A highball glass, taller and narrower, is perfect for carbonated cocktails like the classic Tom Collins, helping preserve the bubbles.

Then there’s rimming, which is when the edge of a glass is coated with salt (Margarita), sugar (Lemon Drop), or even spices (Bloody Mary), changing how the drink tastes.

Techniques that set apart a good bartender

A few extra steps can really elevate your cocktail. But you don’t have to take our words for granted, see for yourself the next time you’re about to drink or make delicious cocktails. For example, double straining helps remove tiny ice shards or pulp, keeping shaken drinks like a Whiskey Sour silky smooth.

Another trick is muddling, where you gently mash ingredients like mint or sugar cubes to release their flavors. You’ll see this in drinks like Mojitos and Old-Fashioneds. If you’ve ever seen a bartender set something on fire, that’s flaming. It’s usually done with high-proof spirits or citrus peels to add a smoky aroma and slight caramelization.

It’s all about balancing flavors

A well-made cocktail isn’t just about the ingredients – it’s about balance. There are three key elements and a good bartender knows how to tweak them until the drink tastes just right:

• Sweetness, from syrups, liqueurs, or fruit juices
• Acidity, from citrus (like lemon or lime juice)
• Bitterness, from bitters, spirits, or herbal elements

A few advanced mixology terms for the cocktail curious

If you’re looking to step up your cocktail game, here are a few extra mixology terms that might come in handy:

• Fat-washing, which means infusing spirits with fats (like butter, bacon, or coconut oil) to add a richer texture and flavor.
• Throwing, which involves pouring a drink from one tin or glass to another at a height, aerating and chilling it without over-dilution (common in Martinis or Negronis).
• Swizzling, which is a popular technique used in tiki drinks where a long stick (a swizzle stick) is used to stir crushed ice and mix ingredients quickly.

Know the lingo & enjoy the drinks

Learning common mixology terms won’t just help you make better cocktails – it’ll make the whole experience more fun. Whether you’re shaking up a Daiquiri at home, ordering a Manhattan at a bar, or just geeking out over how your drink is made, knowing a few tricks and terms will help you appreciate every sip more.

We encourage you to try making a few drinks yourself – you might be surprised by how much the little details make a difference. But if you’d rather leave it to the experts, our mixologists are ready to prepare the perfect cocktail for you. Cheers!