Cocktails | Product | Liquor Trolley | Full Glossary of Terms

GLOSSARY OF TERMS - L - M
A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z

Lace:
To add an ingredient to make the drink stronger. Usually added after the drink has been made.
Lager:
Beer that is stored in a cask or vat until free of sediment and crystal clear. A light, bubbly and golden brew.
Late Bottled Vintage Port:
Late bottled vintage (often referred to simply as LBV) was originally wine that had been destined for bottling as vintage port, but because of lack of demand was left in the barrel for longer than had been planned. (more)
LBV:
Late bottled vintage. Usually relates to port. See "Late Bottle Vintage"
Lemon Squeezer:
Small instrument designed to squeeze juice from single slices of lemon or lime. (more)
Light Rum:
Also referred to as "silver" or "white" rum, in general, has very little flavour aside from a general sweetness. Light rums are sometimes filtered after aging to remove any color.  (more)
Lillet:
Lillet is a brand of French aperitif wine. (more)
Liqueur Muscat:
A Liqueur Muscat is a fortified wine made in Australia from the Muscat Blanc à Petits Grains or Muscadelle grapes. The wine is sweet, dark, highly alcoholic wine that has some similarities to Madeira and Malaga. The grape is most commonly produced in Victoria in the wine regions of Rutherglen and Glenrowan. Liqueur Muscat essentially starts out being a late harvest wine with the grapes allowed to stay on the vine till they are in a partially raisined state. (more)
Liqueur Port:
Liqueur Port is a popular product to Australia and is usually the result when a portion of each harvest is set aside to be aged in cellars for many years. Assembled from stocks of Grenache, Shiraz and Pedro of various vintages, which have been matured in small old oak barrels and fortified with brandy spirit, to construct a rich and complex fortified wine. (more)
Liqueurs:
A sweet alcoholic beverage made from an infusion of flavouring ingredients and a spirit. sometimes referred to as cordials or stickies.
Liquor:
A distilled, alcoholic beverage made from a fermented mash of various ingredients.
London Dry:
London dry is referred to a style of gin made in London, England. It is dry only in the sense that it lacks sugar to make it sweet. (more)
Long-Shake:
To shake ingredients longer than usual to ensure complete mixing.
Louis XIII:
Louis XIII is a fine brandy from the area of Cognac in France. (video)
Magnum:
A term used for a wine bottle size, it is equivalent to 2 standard bottles and holds 1500 ml or 12 x 125 ml glasses. (more)
Malt Beer:
A beer that has a higher alcohol content from 5 - 9 % higher than regular beer.
Mandarine Napoleon:
Mandarine Napoleon is a mandarin flavoured liqueur from Belgium. (more)
Manischewitz:
Manischewitz is a company based in the United States which specializes in producing kosher foods and beverages. While they make a wide assortment of products, including matzo, the name Manischewitz is often used as a synonym for the sweet kosher wine they produce. Kosher food must meet a number of conditions to be considered in keeping with Jewish dietary laws. This means that the ingredients in Manischewitz, the equipment with which it is processed, and the way it is handled all must meet very specific requirements so that it is deemed kosher. "WiseGeek"
Marasca Cherry:
The Marasca cherry is a type of sour Morello cherry known only from cultivation. The Marasca cherry as grown in coastal Croatia is reputed to attain its finest flavour. The fruit's largest yield is in Zadar in Croatia, but it has been successfully cultivated in northern Italy, Slovenia, southern Hungary and Bosnia and Herzegovina.
Maraschino Cherries:
Specially treated fruit made from a variety of cherries. Pitted and then macerated in flavoured sugar. Popular as a garnish or decoration in many drinks.
Mash:
Grain or malt that is ground or crushed before being steeped. Used in brewing beer and in the fermentation of whiskey.
Mash Tun:
Vat where mash of wine or beer is fermented.
Mead:
Beverage made by fermenting honey, water and yeast with flavourings such as herbs, spices or flowers.
Methuselah:
A term used for a wine bottle size, usually champagne. It is equivalent to 8 standard bottles and holds 6000 ml or 48 x 125 ml glasses. (more)
Mexican Coffee:
A liqueur coffee made with Kahlua, sugar and topped with cream.
Mexican Elbow:
Tool used to squeeze the juice from lemon or lime wedges. (more)
Mineral Water:
Mineral water is water from a mineral spring containing various minerals such as salts and sulphur compounds. Mineral water can be sparkling (with effervescence), or still (without effervescence). (more)
Mist:
A spirit shaken with crushed ice and served unstrained in an old-fashioned style glass.
Mocktail:
Non-alcoholic cocktail. E.g. Virgin Mary.
Monk's Coffee:
A liqueur coffee made with Bénédictine, sugar and topped with cream.

Mountain Valley:
Mountain Valley spring water, is bottled at its source in the hills between the Glazypeau and Cedar Mountains in Arkansas.  Mountain Valley Spring Water has a unique mineral composition that is believed to have medicinal properties that can help alleviate chronic disorders. (more)
Muddle:
To mash or crush ingredients with a spoon or muddler ( a rod with a flattened end).
Mulled
Wine or beer that has been spiced then heated.