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GLOSSARY OF TERMS - C
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Call Brand:
A liquor and mixer, of which the liquor is a defined brand. (i.e. Tanqueray and Tonic, Bacardi and Coke)
Calvados:
Calvados is an apple brandy from the French region of Lower Normandy. (more)
Calypso Coffee:
A liqueur coffee made with Tia Maria, sugar and topped with cream.
Campari:
An alcoholic apéritif obtained from the infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water. (more)
Canadian Whisky:
A blended whiskey, which is distilled from rye, corn, and barley. Produced only in Canada under government control. The Canadian whiskey sold in the U.S. is at least four years old. Lighter than American whiskey, it is sold at 80 proof US. (more)
Caribbean Coffee:
A liqueur coffee made with dark rum, sugar and topped with cream.
Chambéry
A French vermouth notably lighter and less pungent than it's commercial counterparts. (more)
Champagne:
Champagne is a sparkling wine produced from grapes grown in the Champagne Region of France following rules that demand secondary fermentation of the wine in the bottle to create carbonation. Some use the term champagne as a generic term for sparkling wine, but many countries reserve the term exclusively for sparkling wines that come from Champagne and are produced under the rules of the appellation. (video)
Chartreuse:
Chartreuse: is a French liqueur made by the Carthusia Monks since 1737 according to the instructions set out in the secret manuscript given to them by François Annibal d'Estrées in 1605. It comes in two colours, green and yellow. (more)
Chaser:
A beverage drunk together with, or after another.
Coaster:
Small cardboard shape designed to sit under beer glass to save bar from getting wet.
Cocktail:
Traditionally a short potent mixture of alcoholic liquor and bitters. However, it is now the term used for any style of mixed ingredients prepared by any method.
Cocktail Napkin:
Small square paper napkin to go under customers drinks.
Cocktail Shaker:
Two or three pieces of equipment when put together are designed to shake cocktails. (more)
Cognac:
Brandy produced in France from an area of the same name. Must come from one or more of six regions within that area. Usually of very good quality. (more)
Cointreau:
Cointreau is a brand of triple sec (an orange-flavoured liqueur) produced in Saint-Barthélemy-d'Anjou, France. It is drunk as an apéritif  or in cocktails. It was originally called "Curaçao Blanco Triple Sec". (more)
Colheita Port:
A tawny port from a single vintage is called Colheitas. (more)
Collins:
A hi-ball style drink named after its creator "John Collins". Originally made using Old Tom sweet gin, and it became popular known as the "Tom Collins". However, most any London dry gin is used these days with the addition of lemon juice, sugar and soda water with a splash of bitters.
Commandaria Wine:
Commandaria is an amber-coloured sweet dessert wine made in the Commandaria region of Cyprus on the foothills of the Troödos mountains
Concord Grapes:
Ephraim Wales Bull developed the first Concord grapes, after extensively cultivating a range of New World grapes. It is possible that he crossed his grapes with Old World grapes, but in either case he developed a consistent, very cold hardy grape which was released on the market in 1854. He named his grapes after Concord, Massachusetts, the town very close to his homestead. Today, Concord grapes make up almost a tenth of the American grape crop. wisegeek.com "Wise Greek"
Condensing:
Cooling distilled vapours back into a liquid to produce a pure spirit.
Coolers:
Tall drinks made with different types of liquor, flavouring, cracked ice, carbonated beverages and fruit rinds.
Cordial:
Term used for a concentrated soft non-alcoholic fruit drink. However, it is also the name given in the US for a liquor (or liqueur) made by mixing or redistilling neutral spirits. Fruits, flowers, herbs, seeds, roots, plants or juices are used and a sweetening is added. Most cordials are sweet, colourful and highly concentrated.
Corn Whiskey:
A whiskey made from a mash of at least 80% corn. May or may not be aged. (more)
Cranberry Bitters:
Adding a tart sweetness to your favourite drinks, Cranberry Cocktail Bitters is new. One of the companies to produce this unique product is "Fee Brothers" in Rochester N.Y. (more)
Crème:
A liqueur with a very high sugar content. Its cream-like consistency gives it its prefix. It comes in the following: (more)
Crème de Banana (banana).
Crème de Cacao: (cacao and vanilla beans).
Crème de Cassis: (black currant).
Crème de Cerise: (cherry).
Crème de Fraise: (strawberry).
Crème de Framboise: (raspberry).
Crème de Menthe: (mint).
Crème de mûre: (blackberry).
Crème de Noyaux: (almond).
Crème de Rose: (rose petals).
Crème de Yvette: (violets - vanilla).
Note: There is no "cream" in these products.
Creole Bitters:
Bitter, sweet and spicy. According to the traditional Creole style, fruity and floral aromas unite with the flavours of anise, caraway and fennel. 200ml, 39% Alcohol by Volume. (more)
Crusta
A drink served in a crusted glass that has a complete spiral of orange peel inside.
Crusted:
Term used when rimming a glass with sugar (See "rimmed").
Crusted Port:
Crusted port is bottled unfiltered. Unlike vintage port, which has to be sourced from grapes from a single vintage, crusted port does not. Like vintage port it needs to be decanted before drinking. (more)
Cup:
A punch-type drink that made up in quantities of cups or glasses in preference to a punch bowl.
Curacao:
Is a liqueur flavoured with the dried peel of the laraha citrus fruit, similar to an orange, grown on the island of Curaçao. (more)