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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 |
| Van Der Hum |
|---|
| A brandy liqueur from South Africa made with tangerines. |
| Vandermint |
| A brand of chocolate mint flavoured liqueur made in the Netherlands. |
| VERMOUTH |
| A wine fortified with various herbs. Available in sweet or dry varieties. |
| Verveine du Velay |
| French liqueur made from herbs. Popular as a digestif. |
| Vieille Cure |
| A French liqueur. |
| Vodka |
| Like many spirits, vodka was originally a local spirit made from whatever surplus grain or starch-based material was available. Legend has it that vodka was originally made with potatoes, but it is now produced almost entirely from the cheapest grain available. The top brands use only grain (usually barley and wheat or rye). Some Polish vodkas make a point of the fact that they are made from potatoes. |
