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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 |
| Ojen |
|---|
| A Spanish, anise-based, absinthe-type liqueur,similar to Pernod and Ricard. |
| Okolehao |
| From Hawaii, a distillate with rice, taro root, and molasses. |
| Old Fashioned Glass |
| Holds eight to ten ounces in a short ,stout shape. Often referred to as the " on the rocks" or 'rocks" glass. |
| Oloroso |
| A type of sweet sherry. Harveys Bristol Cream is the best known example of an Oloroso |
| Orange Bitters |
| Used in many drink recipes, most orange bitters come from England. To see how to make your own orange bitters, search recipes using "ORANGE BITTERS". |
| Orgeat |
| An almond flavoured sweetner. |
| Ouzo |
| Considered by many the national drink of Greece, this anise based liqueur is popular around the world. |
