Cocktail glossary
Bar terms, techniques and glassware explained, with recipes to put them into practice.
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- Champagne fluteTall and narrow, the Champagne flute, also called a flute, keeps sparkling wine bubbles rising longer than a wide glass does.Glassware
- Clear iceClear ice is ice frozen in one direction, so the cloudiness collects in one part that you can cut away.Ice
- Collins glassThe Collins glass is a tall, slim tumbler that holds 12 to 14 oz (350 to 410 ml) for drinks topped with soda over ice.Glassware
- Copper mugCold to the touch and made of metal, the copper mug is the signature vessel for the Moscow Mule and other mules.Glassware
- CoupeA coupe is a stemmed glass with a wide, rounded bowl that holds 5 to 7 oz (150 to 210 ml).Glassware
- Cracked iceCracked ice is a cube split by hand into a few large chunks, which chills a stirred drink faster than whole cubes.Ice
- Crushed iceCrushed ice is cubes smashed into small, grainy bits that chill and dilute a drink fast.Ice
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- Shot glassA shot glass is a small glass, usually 1 to 2 oz (30 to 60 ml), used to serve a straight spirit or a short mixed shot.Glassware
- SnifterA snifter is a brandy glass with a wide, bulbous bowl that narrows at the rim, so the aroma stays close to your nose.Glassware
- Stamped iceStamped ice is a clear cube with a logo or design pressed into its top by a brass ice stamp.Ice