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Mixology glossary
This glossary is designed to help you get more familiar with many of the ingredients, spirits, or phrases associated with bartending. Click on the first letter of your search to find out more.
| 0-9 | 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 |
| Falernum |
|---|
| A flavouring syrup, made from sugar, almonds, ginger, lime and spices and an igredient in many rum based cocktails. |
| Fernet Branca |
| A strong tasting bitter. |
| Fino |
| A Spanish sherry. |
| Fior d'Alpe |
| An Italian liqueur recognizable by a wood branch in the bottle. |
| Fleurs d'Acacia |
| Eau-de-vie made from acacia flowers. |
| Forbidden Fruit |
| A grapefruit liqueurs. |
| Fraise |
| Eau-de-vie fruit brandy made from strawberries. Also can be used in describing a liqueur (crème de fraise). |
| Framboise |
| Eau-de-vie made from raspberries. Is also used to describe a liqueur made with raspberries (crème de framboise). |
| Frangelico |
| Prepared in Italy, it is a liqueur with a strong hazelnut flavor. |
