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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 |
| Galliano |
|---|
| This sweet, spicy, herbal liqueur is popular drunk straight or as a mixed-drink ingredient. Named after Italian war hero, Major Giuseppe Galliano. |
| Genever |
| See Jenever. |
| Gentiane |
| An eau-de-vie made from gentian root. |
| Gilka |
| A German liqueur with a caraway-cumin flavor. |
| Gin |
| All Gin is distilled from grain and all gins contain Juniper berries. Most gins also include coriander seed. All other ingrediants vary by distiller giving each its own taste. Unlike a lot of other spirits Gin is unaged, and much of today's gin is straight from the still and diluted with water. |
| Glayva |
| A Scottish liqueur with a scotch-whisky base. |
| Goldwasser |
| See Danziger Goldwasser. |
| Grand Gruyere |
| An herbal liqueur from Switzerland. |
| Grand Marnier |
| A French liqueur, with a distinctive orange/curaçao-cognac flavour. |
| Grappa |
| An Italian brandy made from grape, pulp, skin. (residue from the wine press after the juice has been extracted) |
| Groseille |
| A type of currants.( red and white) |
