Stillroom Cocktail Glossary: Technical Guide

Build

A direct preparation technique in which ingredients are poured sequentially into the serving glass, without the need for a shaker or mixing glass. It is used for cocktails that do not require vigorous mixing: typically long drinks mixed with sodas or tonics. The order of preparation matters: first the ice, then the base spirit, followed by the flavorings, and finally the mixer or top. Classic examples: Gin and Tonic, Cuba Libre, Whiskey Highball.

Stir

A gentle mixing method performed with a bar spoon in a mixing glass filled with ice. It is used for cocktails made exclusively from spirits and liqueurs, where the goal is elegant blending, controlled dilution, and cooling without aeration. The motion should be circular, close to the sides of the glass, for 30–45 seconds. It preserves the liquid’s silky, crystalline texture. Classic examples: Martini, Manhattan, Negroni, Old Fashioned.

📖 Guía completa: Stir: cómo remover un cóctel — saber más aquí →

Shake

A technique involving vigorous shaking in a shaker with ice. It is used when the cocktail contains citrus juices, syrups, cream, egg, or other ingredients of varying densities that require vigorous mixing. Shaking cools the mixture quickly, dilutes it in a controlled manner, aerates the mixture, and emulsifies the ingredients. Shake vigorously for 10–15 seconds until the outside of the shaker becomes frosted. Examples: Daiquiri, Margarita, Whiskey Sour.

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Muddle (Crush)

A technique involving pressure and twisting with a wooden or plastic muddler to extract essential oils, juices, and aromas from fresh ingredients directly into the glass or shaker. The pressure should be firm but controlled: with herbs like mint, press gently to release oils without making the mixture bitter; with fruits, muddle more vigorously to extract juice. Never muddle until the ingredients are pulverized. Examples: Mojito, Caipirinha, Smash.

📖 Guía completa: Muddle (machacar) — saber más aquí →

Dry Shake

Vigorous shaking without ice, used specifically for cocktails containing egg whites or aquafaba. The goal is to emulsify the proteins and create a dense, stable foam before adding ice. After an initial dry shake of 15–20 seconds, ice is added and a second shake is performed to chill and dilute. This technique ensures the creamy texture characteristic of foamy sours. Examples: Whiskey Sour, Pisco Sour, Clover Club.

📖 Guía completa: Dry shake (agitado en seco) — saber más aquí →

Reverse Dry Shake

A variation on the dry shake where the order is reversed: first, the cocktail is shaken with ice to chill and dilute it, then the liquid is strained, and finally, it is shaken without ice to create foam. Some bartenders prefer this method because it produces a denser, more consistent foam by working the proteins once the liquid is already cold. The result is a more defined and visually appealing layer of foam on the surface of the cocktail.

Whip Shake (Shaken with Small Ice)

A brief, vigorous shake using only a few small ice cubes or crushed ice, which melt almost completely during the process. The goal is to cool and dilute the mixture quickly without over-shaking it. This is a common technique in tiki mixology for cocktails that will be served over crushed ice and require controlled initial dilution. The shake lasts only 5–8 seconds, until the ice audibly disappears.

Hard Shake (Japanese Shake)

A shaking technique developed by the legendary Japanese bartender Kazuo Uyeda. It combines vertical, horizontal, and rotational movements in a precise three-dimensional pattern that maximizes the liquid’s contact with the ice. The result is superior cooling, optimal dilution, and an exceptionally smooth and silky texture. It takes years of practice to master and embodies the Japanese philosophy of perfection in every detail.

Throw

A traditional mixing technique in which the liquid is repeatedly poured from a height between two containers, typically a mixing glass and a strainer. Originating in classic Spanish and Cuban mixology. Throwing subtly aerates the cocktail, chills it without excessive dilution, and creates a unique velvety texture. It is especially suitable for vermouths, sherry, and cocktails where aeration is desired without the harshness of shaking. Classic example: Bloody Mary.

📖 Guía completa: Throwing (escanciado) — saber más aquí →

Roll

A gentle mixing method in which the cocktail is transferred from one glass to another several times, allowing the liquid to swirl and blend without vigorous shaking. Similar to the “throwing” method but with a lower height and greater control. Ideal for cocktails with delicate ingredients such as tomato juice or mixtures that should not be over-aerated but still need to blend. Produces minimal dilution and foam. Main use: Bloody Mary and variations.

Strain (Strain)

The process of separating the liquid from the ice and solids when pouring the finished cocktail into the serving glass. This is done using a Hawthorne strainer (for a shaker) or a Julep strainer (for a mixing glass). Proper straining ensures that no ice chips, seeds, or other ingredients end up in the final cocktail. The technique requires holding the strainer firmly against the shaker while pouring with a controlled, steady motion.

Double Strain

A straining technique that uses both a cocktail strainer and a fine-mesh metal strainer simultaneously. It removes absolutely all particles: ice fragments, pulp, seeds, crushed herb bits, and air bubbles. Essential for cocktails served without ice (up/straight up) where a crystal-clear presentation is a priority. The fine strainer is held over the glass while pouring through the Hawthorne strainer.

📖 Guía completa: Doble colado (double strain) — saber más aquí →

Layer

A visual construction technique in which ingredients are arranged in separate layers based on their density, creating a gradient effect. It is performed by slowly pouring each liquid over the back of a bar spoon that is touching the surface of the liquid below. The denser ingredients (syrups, creamy liqueurs) go on the bottom; the lighter ones (spirits, sparkling wines) on top. It requires knowledge of the specific gravity of each component. Examples: B-52, Pousse Café.

📖 Guía completa: Cócteles por capas (layering) — saber más aquí →

Float

A variation of layering in which a single ingredient is added as the top layer of the finished cocktail. Typically, a high-proof spirit, fortified wine, or aromatic liqueur is floated on top to create visual and aromatic contrast. It is poured very gently over the bar spoon so that it settles without mixing. The float allows the first sip to have greater aromatic intensity. Examples: dark rum in a Dark ‘n’ Stormy, absinthe in a Sazerac.

Express (To Express)

The action of squeezing and twisting a citrus peel over the surface of a cocktail to release its essential oils as an aromatic spray. The twist is held between the thumb and index finger with the outer (colored) side facing the cocktail, and is quickly twisted so that the oils burst over the drink. Optionally, it is flambéed to caramelize the oils. It transforms the cocktail’s aromatic profile. It is the finishing touch for Martinis, Old Fashioneds, and Negronis.

Flame (To set on fire)

A controlled ignition technique applied to cocktails or ingredients. Two main uses: flaming the peel of citrus fruits to caramelize their essential oils and add toasty notes; or setting the cocktail on fire directly (using high-proof spirits) to create a show and alter flavors. Strict safety precautions are required: hair tied back, distance from flammable materials, and controlled extinguishing. Never drink while the flame is active.

Rim (Frosting the Edge)

Garnishing the rim of the glass with salt, sugar, spices, or other dry ingredients. The rim is moistened with citrus, syrup, or liqueur, then pressed against a plate containing the garnishing ingredient. It can be applied all the way around the rim or just along a half-moon shape to give the drinker a choice. The rim adds flavor to every sip and visually defines the cocktail. Iconic examples: salt on a Margarita, sugar on a Sidecar, chili-lime on a Michelada, smoked salt on a Bloody Mary.

📖 Guía completa: Escarchar el borde de la copa (rim) — saber más aquí →

Smoke

A flavoring technique in which smoke from wood, herbs, or spices is introduced into the cocktail or the glass. Main methods: cocktail smoker with wood chips, smoke hood, smoking gun, or direct burning of ingredients (cinnamon, rosemary, palo santo). The smoke can be infused into the liquid or applied only to the glass for an initial aroma. Adds complexity, depth, and drama. Use at Stillroom: Smoked Campari from the Easy Way.

📖 Guía completa: Ahumado de cócteles (smoke) — saber más aquí →

Swizzle

A Caribbean mixing technique that uses a swizzle stick (originally made from the Quararibea turbinata tree), which is spun rapidly between the palms. It is inserted into a glass filled with crushed ice and spun quickly to simultaneously chill, dilute, and mix the drink. The motion creates frost on the outside of the glass, a sign that the cocktail has reached the optimal temperature. Defining techniques of Caribbean Swizzles: Queen’s Park Swizzle, Chartreuse Swizzle.

📖 Guía completa: Swizzle (técnica caribeña) — saber más aquí →

Churn (Stirring with a Spoon)

Stir vigorously with a bar spoon directly in the serving glass, typically with crushed ice. Unlike the elegant stir, churning is energetic and aims to blend ingredients while cooling the mixture quickly. It is used in tiki and frozen cocktails where the ingredients are already in the serving glass. The spoon moves up and down while rotating, incorporating the ice into the mixture. Common in Mint Juleps and cocktails served in pilsner glasses with crushed ice.

Top (Crown)

The act of adding the final ingredient—usually a carbonated one—to the cocktail already built in the glass. Sodas, tonics, sparkling wines, and beers are poured gently to preserve the carbonation and create a gradual blend. Never stir after topping; at most, give it a gentle stir with a spoon. Topping completes the cocktail’s volume and adds freshness, texture, and effervescence. Examples: Aperol Spritz, Tom Collins, French 75.

Dash

An informal unit of measurement equivalent to a quick squeeze of the bitters dispenser: approximately 0.6–0.8 ml. It is measured by inverting the bottle with a quick, firm motion to dispense a controlled amount. Bitters are always measured in dashes because their intensity requires precision: one extra dash can throw the cocktail off balance. In classic recipes, “2–3 dashes” indicates the standard amount. A dash of Angostura defines the Old Fashioned.

Rinse

A subtle flavoring technique in which a small amount of liqueur or strong spirit is poured into the glass, swirled to coat the inner walls, and the excess is discarded. The goal is to leave only a thin aromatic film that will enhance the flavor of each sip without overpowering the cocktail. It is traditionally used with absinthe (Sazerac), mezcal (variations of the Margarita), or potent herbal liqueurs. It adds depth without increasing the volume of the drink.

Garnish

A visual and aromatic element that completes the cocktail. Beyond mere decoration, a good garnish adds complementary aromas, encourages the drinker to engage with the drink, and conveys the cocktail’s identity. Main categories: citrus (twist, wheel, half-moon), fresh herbs (mint, rosemary, basil), fruits (cherries, olives, berries), dried elements (spices, flowers, bark), and elaborate garnishes (dehydrated, foams, aerated). It must be edible, fresh, and consistent with the cocktail’s profile.

📖 Guía completa: Garnish y twist (decoración aromática) — saber más aquí →

Chill (Chill the Glass)

Prepare the glass before serving to ensure the cocktail maintains its optimal temperature. Methods: Fill with ice and cold water while preparing the cocktail, place the glassware in the freezer beforehand, or use dry ice for instant cooling. A warm glass can raise the cocktail’s temperature by 4–6°C upon serving. This is especially critical for cocktails served without ice (Martini, Manhattan) where there is no subsequent cooling.

Lactic fermentation

An anaerobic fermentation process in which lactic acid bacteria (Lactobacillus) convert sugars from fruits and vegetables into lactic acid, CO2, and complex aromatic compounds. The result is ingredients with deep acidity, characteristic "funk" notes, and layers of flavor that are impossible to replicate with added acids. The process requires temperature control (18–22°C), precise salinity (2–3%), and time (3–14 days). At Stillroom, lacto-fermentation defines our Garibaldi Fermentado—fermented orange and grapefruit that deliver a lively and complex acidity—and the Pinkie, featuring lacto-fermented raspberries that balance natural sweetness with acidic depth.

📖 Guía completa: Lactofermentación en coctelería — saber más aquí →

Fat Washing

An infusion technique in which a spirit is mixed with a fat (butter, oil, animal fat, nuts) to extract its fat-soluble aromatic compounds. The mixture is left to rest at room temperature, then frozen: the fat solidifies on the surface and is skimmed off, leaving a crystal-clear spirit with the flavor and velvety texture of the original fat. Alcohol extracts flavors that water cannot capture. At Stillroom, we use fat washing in the Green Margarita—tequila washed with cilantro seed oil, which imparts a deep herbaceous note—and in the Super Fashion, where brandy is washed with salted caramel for a toasty, creamy profile.

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Clarification

A set of techniques for obtaining clear liquids from cloudy mixtures by removing suspended particles while preserving flavor. Main methods: milk punch clarification, in which milk proteins coagulate upon contact with acids and trap particles as they precipitate; agar-agar clarification, which gels and releases clear liquid; and high-speed centrifugation. A clarified orange juice retains all its flavor but has the appearance of crystal-clear water. It allows for silky textures on the palate and visual presentations impossible with traditional methods.

📖 Guía completa: Clarificación con leche (milk washing) — saber más aquí →

📖 Guía completa: Clarificación con agar (zumos cristalinos) — saber más aquí →

Sous-vide (Vacuum Cooking)

A temperature-controlled cooking technique in which ingredients are sealed in vacuum-sealed bags and immersed in a water bath with an immersion circulator. In mixology, it allows for precise and repeatable infusions: the constant temperature extracts specific aromatic compounds without the bitter tannins or burnt flavors of traditional heat-based infusion. A spirit can be infused with fruit at exactly 52°C for 2 hours, yielding identical results every time. It also accelerates maceration times from weeks to hours. Total control over the final profile of the ingredient.

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Herbal tea

An extraction process in which a liquid (distillate, water, oil) absorbs the aromatic and flavor compounds from a solid ingredient through prolonged contact. Unlike maceration, infusion typically involves heat or accelerated techniques (sous-vide, ultrasound) and shorter processing times. The critical variables are: ingredient-to-liquid ratio, temperature, time, and agitation. On the Stillroom menu, multiple cocktails utilize technical infusions: the Blue Tonic with gin infused with lavender, blue flower, jasmine, cardamom, and lemongrass; the Satori Floral with sake infused with sakura blossoms; the Mediterráneo with gin infused to capture lemon oregano.

📖 Guía completa: Infusión en coctelería — saber más aquí →

Maceration

Cold extraction, in which the ingredients are steeped in the base liquid without the application of heat for extended periods (days to weeks). The process is slower but preserves volatile compounds that heat would destroy, resulting in flavor profiles that are more faithful to the original ingredient. Alcoholic maceration extracts different compounds than aqueous maceration: essential oils, resins, and fat-soluble compounds are better released in alcohol. In Stillroom’s Fermented Garibaldi, vodka is macerated with the citrus peels left over from fermentation, capturing essential oils that complement the lactic acidity of the fermented spirit.

📖 Guía completa: Maceración en coctelería — saber más aquí →

Reduction

A concentration technique in which a liquid is simmered to evaporate water and concentrate flavors, sugars, and aromatic compounds. The volume decreases while the intensity increases exponentially. In mixology, it is applied to fortified wines, vermouths, juices, and liqueurs to create hyper-concentrated versions that deliver impact in small doses without adding excessive volume. Reduction also caramelizes natural sugars, adding toasty complexity. In Stillroom, the Campari reduction in the Fermented Garibaldi intensifies its characteristic bitterness and develops notes of bitter caramel that balance the acidity of the fermented drink.

Vacuum Distillation (Rotavap)

Reduced-pressure distillation that allows liquids to boil at very low temperatures (30–40°C instead of 100°C). The rotary evaporator—a laboratory instrument adapted for mixology—captures extremely delicate volatile aromas that traditional distillation would destroy. Fresh flowers, herbs, fruits, and complex preparations can be distilled to yield essences of crystalline purity. The resulting hydrosol contains the ingredient’s signature aroma, free of color or sugar. A technique used in high-end mixology to create “waters” from ingredients: tomato water, rose distillate, cucumber essence.

📖 Guía completa: Destilación al vacío (rotavapor) — saber más aquí →

Liquid Nitrogen

Liquefied gas at -196°C used for instant freezing and cryogenic effects. Applications in mixology: creating sorbets and instant ice creams to be incorporated into cocktails; instantly freezing garnishes to create unique textures; chilling glasses to extreme temperatures; generating dramatic vapor mist; pulverizing frozen ingredients into aromatic powders. Requires specific training and strict safety protocols: direct contact causes severe cryogenic burns. Never consume while liquid nitrogen is active in the glass. Spectacularity at the service of the sensory experience.

📖 Guía completa: Nitrógeno líquido en coctelería — saber más aquí →

Spherification

A molecular gastronomy technique in which a liquid is transformed into spheres with a gelatinous membrane and a liquid center, resembling caviar or pearls. There are two main methods: basic spherification (the liquid mixed with alginate is dropped into a calcium bath) and reverse spherification (the liquid mixed with calcium is dropped into an alginate bath); the latter is preferred for liquids containing alcohol or high acidity. The spheres burst in the mouth, releasing concentrated flavor. They are used as sophisticated garnishes or to dispense intense ingredients. Campari caviar, vermouth pearls, passion fruit juice spheres: textures that surprise and deliver flavor in a unique way.

📖 Guía completa: Esferificación en coctelería — saber más aquí →

Warm regards

A non-alcoholic concentrated syrup made by extracting the flavor from fruits, herbs, or spices, then acidified and balanced with sugar. Unlike a simple flavored syrup, a properly formulated cordial incorporates acidity (citric, malic, tartaric) to create a self-balancing component that delivers sweetness, flavor, and acidity simultaneously. It reduces the number of ingredients needed in a recipe and ensures consistency. At Stillroom, cordials are essential: caramelized banana in the Japanese Style, lemongrass and orange in the Zest & Roots, passion fruit in the Tropical Tiki, tamarind and Marsala in the Super Fashion, apple in the Apple Ron, and honey in the Tequila Honey.

📖 Guía completa: Cordial casero en coctelería — saber más aquí →

Super Juice

A revolutionary citrus maximization technique developed by Nickle Morris. Essential oils are extracted from the peels using powdered citric and/or malic acid (an acid-oligosaccharide process), then the squeezed juice and water are added to reconstitute the mixture. The result: 8 times higher yield than traditional juice, a more complex flavor with integrated peel notes, greater stability (lasts 2 weeks refrigerated vs. 4 hours for fresh juice), and a dramatic reduction in waste. Virtually indistinguishable from fresh juice in cocktails. At Stillroom, the lemon super juice appears in Easy Way, Mediterráneo, and Tequila Honey, optimizing costs without sacrificing quality.

📖 Guía completa: Super juice en coctelería — saber más aquí →

Shrub

Fruit syrup preserved in vinegar, a 17th-century American colonial technique revived for contemporary mixology. The fruit is macerated with sugar (extracting juices through osmosis), then high-quality vinegar (cider, champagne, balsamic) is added. The result is a complex sweet-and-sour concentrate with acetic notes that adds a dimension impossible to replicate with citrus fruits. It lasts for months when refrigerated. The shrub provides depth of acidity—vinegar as a flavor enhancer—and allows for the incorporation of seasonal fruits while preserving their essence. Ideal for cocktails where non-citrus acidity is desired.

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Oleo Saccharum

Literally “sugar oil” in Latin. A historical technique in which citrus peels are macerated with sugar to extract their essential oils through osmosis. The sugar breaks down the cells in the peel and captures the oils, creating a cloudy, intensely aromatic syrup that serves as the traditional base for classic punches. It requires no heat or special equipment: just peels, sugar, time (2–12 hours), and occasional pressure. Oleo saccharum provides a concentration of citrus flavor impossible to achieve with juice: the essence of lemon or orange in liquid form. The foundation of historic English punch.

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Foam

A light, semi-solid structure that serves as the top layer of a cocktail. It is created using an ISI siphon charged with N2O (nitrous oxide), vigorously whipped egg whites, or foaming agents (lecithin, Versawhip). Foams provide an ethereal texture, a gradual release of aroma, and visual contrast. They can be flavored with any liquid: the coconut foam in the Tropical Tiki adds tropical creaminess; the Coca-Cola foam in the Cubata Volume 2 subverts expectations with an unexpected texture. Density and stability depend on the foaming agent and the dispensing technique.

📖 Guía completa: Espumas en coctelería (foam) — saber más aquí →

Air

An extremely light, almost ethereal foam, composed mainly of bubbles with a minimal amount of liquid. It is created by adding soy lecithin (0.5–1% of the liquid’s weight) and vigorously aerating with a hand whisk or blender. Unlike dense foam, the air is ephemeral and almost transparent: it imparts aroma without weight, sensation without substance. It gradually disappears, releasing fragrance with every sip. In Stillroom’s Green Margarita, the black plum tomato foam crowns the cocktail with a subtle umami aroma that complements the tequila washed with cilantro oil. A technique of extreme refinement.

📖 Guía completa: Aires en coctelería (lecitina) — saber más aquí →

Tepache

A traditional Mexican fermented beverage made with pineapple peels, piloncillo (or brown sugar), and spices. The natural fermentation process lasts 2–5 days and produces a slightly alcoholic (1–3%), tart, effervescent drink with the characteristic “funk” complexity of fermented beverages. Unlike fermentation controlled with specific cultures, tepache relies on the wild yeasts present in the pineapple peel. At Stillroom, the Roasted Pineapple Tepache elevates the tradition: the pineapple is roasted before fermentation, adding caramelized and smoky notes that complement the drink’s acidity. A direct connection to ancient Mexican tradition.

📖 Guía completa: Tepache en coctelería — saber más aquí →

Sour

The most influential family in Western mixology. Basic formula: base spirit + citrus (lemon or lime) + sweetener (syrup, liqueur). The classic ratio is 2:1:1 or 2:¾:¾, though each bartender adjusts it based on ingredients and personal taste. The balance between acidity and sweetness defines the success of the Sour. The version with egg white adds a silky texture and characteristic foam. Technique: vigorous shake (dry shake if using egg). Iconic cocktails: Whisky Sour, Daiquiri, Margarita, Pisco Sour, Sidecar. At Stillroom, the Easy Way and the Green Margarita are contemporary interpretations of this universal structure.

📖 Guía completa: La familia sour — saber más aquí →

Fizz

An evolution of the Sour featuring the addition of carbonated water, creating a lighter, more refreshing long drink. Components: spirit + citrus + sweetener + soda water. Shake the Sour in a shaker, strain it over fresh ice, and top with soda water. The original Fizz contained egg white (Silver Fizz) or egg yolk (Golden Fizz); the Royal Fizz includes a whole egg. The foam from the egg white interacts with the carbonation to create a unique texture. The Ramos Gin Fizz—with cream, orange blossom water, and egg white—is the most complex of the family. The Fizz is served in a highball glass, which is smaller than a Collins glass.

Collins

A direct cousin of the Fizz, but served as a long drink and built directly in the glass. Ingredients: spirit + lemon + sugar + plenty of soda water + ice. Unlike the Fizz (which is shaken first), the Collins is built in a tall glass with ice, combining the build method with a top-up of soda water. The name comes from John Collins, a bartender at Limmer’s Hotel in London in the 19th century. The Tom Collins (with gin) and the Whisky Collins are the best known. The Collins family prioritizes refreshment over complexity: long, cold drinks, perfect for warm weather.

Highball

A family of long cocktails defined by their simplicity: a base spirit + carbonated mixer, served in a tall glass (which gives the family its name). The typical ratio is 1:2 or 1:3. The quality of a Highball depends on the quality of the ice (large, dense, crystal-clear) and the carbonation (freshly opened mixer, poured gently). The Japanese Whisky Highball elevated this simple formula to an art form through impeccable technique. Gin and Tonic, Cuba Libre, Paloma, Whisky Soda: all are Highballs. At Stillroom, the Blue Tonic and the Japanese Style belong to this family, elevated with technical infusions and artisanal cordials.

Old Fashioned

The oldest and purest family: spirit + sugar + bitters + water (diluted by ice). It represents the original definition of “cocktail” documented in 1806. There are no juices or flavor enhancers to mask the taste: the spirit takes center stage, subtly enhanced by sweetness and bitterness. It is prepared in the glass using the stir method, revealing citrus zest on the finish. The bourbon Old Fashioned is the archetype; the Sazerac (with rye and absinthe) is its New Orleans cousin. At Stillroom, the Punch and the Super Fashion are contemporary explorations of this essential structure where the spirit reigns supreme.

Martini

A family of elegant cocktails consisting of a base spirit and vermouth, served chilled without ice (up) in a cocktail glass or Nick & Nora glass. The vermouth-to-spirit ratio defines the style: wet (more vermouth), dry (less), and extra dry (just a splash). Technique: Stir in a mixing glass with pristine ice, then double-strain. The garnish is ritualistic: an olive, a lemon twist, or a small onion (Gibson). The Dry Martini with gin is the archetype of sophistication; the Vodka Martini is its contemporary version. Stillroom’s Highball Martini subverts the family: it deconstructs the classic into a long drink format with tomato soda.

Manhattan

Basic recipe: whiskey (rye or bourbon) + red vermouth + bitters, in a 2:1 ratio with 2–3 dashes of Angostura. Created at the Manhattan Club in New York around 1870, it set the standard for stirred cocktails made with vermouth. The family includes variations: Rob Roy (with scotch), Boulevardier (bourbon + Campari + vermouth), Brooklyn (with Amer Picon and maraschino). The Perfect Manhattan uses half red vermouth, half white. It is served up in a cocktail glass, garnished with a quality cherry. The stirring must be precise: enough dilution to blend the ingredients without watering down the whiskey.

Negroni

A perfect trinity of equal parts: gin + Campari + red vermouth, with a mathematical balance that creates a whole greater than the sum of its parts. It was born in Florence when Count Negroni asked for his Americano with gin instead of soda. The family has spawned numerous variations: Boulevardier (bourbon), Mezcal Negroni, White Negroni (Suze + Lillet Blanc), Negroni Sbagliato (sparkling wine instead of gin). It is made in an old-fashioned glass over large ice cubes, with a brief stir and an orange twist. At Stillroom, the Green Negroni reinterprets the classic with Midori and Chartreuse, creating a herbaceous version where green dominates.

Tiki

More than just a family, it’s an aesthetic and technical universe born in the bars of Don the Beachcomber and Trader Vic’s in the 1930s and 1940s. Defining characteristics: multiple blended rums, tropical juices (lime, pineapple, passion fruit), spiced syrups (orgeat, falernum, passion fruit), exotic bitters, and theatrical presentation in ceramic mugs. Tikis are complex cocktails—often with 6 or more ingredients—that require a precise balance of sweet, sour, spicy, and boozy. Mai Tai, Zombie, Painkiller, Navy Grog: tropical escapism in a glass. Stillroom’s Tropical Tiki honors the tradition with passion fruit cordial, lime, and coconut foam.

Flip

A classic family of cocktails defined by the inclusion of whole eggs (yolk and white), creating an extremely creamy and rich texture. Classic structure: spirit or fortified wine + sugar + whole egg, shaken vigorously and served without ice. The dry shake is essential for proper emulsification. Colonial American origins, where it was heated with a red-hot poker. Today they are served cold. Port Flip, Brandy Flip, Sherry Flip: rich and comforting digestif cocktails. Grated nutmeg as a garnish is traditional. Technically challenging but texturally unique within the cocktail canon.

Punch

The mother of all cocktails: a communal drink that originated in 17th-century India and was brought to England by sailors of the East India Company. The original “five elements” rule (panch means “five” in Hindi): sour (citrus), sweet (sugar), strong (spirits), weak (water/tea), and spice (spices/bitters). It is prepared in a large punch bowl to share. Oleo saccharum (citrus peels + sugar) is the traditional base. Fish House Punch, Planter’s Punch, Chatham Artillery Punch: historic recipes of legendary potency. Stillroom’s Punch, with infused mezcal and homemade corn liqueur, connects with this primordial tradition.

Smash

An evolution of the Julep in which aromatic herbs are smashed with sugar and citrus before adding the spirit. Components: spirit + sugar + fresh herbs (mint, basil) + seasonal fruit (optional) + plenty of crushed ice. Muddling releases essential oils from the herbs. Served in a lowball glass with crushed ice, garnished with more fresh herbs. The Whiskey Smash is the best known; the Gin Basil Smash is its most influential contemporary version. Seasonal cocktails perfect for using fresh fruit and herbs from the market.

Julep

An aristocratic American family, immortalized by the Kentucky Derby’s Mint Julep. Simple composition: spirit (traditionally bourbon) + simple syrup + fresh mint + plenty of crushed ice. The mint is gently pressed—not muddled—to release its aroma without any bitterness. It is served in a metal or pewter glass that frosts spectacularly. The short straw forces you to bring your nose close to the mint. Do not stir: the natural layering creates a journey of flavors from an initial sweetness to pure bourbon at the bottom. Ritual, Southern elegance, and tradition.

Spritz

A Venetian family of light cocktails and aperitifs: sparkling wine + bitter liqueur/aperitif + soda water (optional). Classic ratio: 3 parts Prosecco, 2 parts bitter, 1 part soda water. It is mixed directly in a large wine glass over ice and garnished with orange. The Aperol Spritz dominates globally, but the family includes versions with Campari (Campari Spritz), Select, Cynar, or any Italian amaro. Stillroom’s Satori Floral evokes this family with its top of prosecco over sake infused with sakura blossoms, creating a Japanese-inspired spritz.

📖 Guía completa: El spritz (aperitivo de verano) — saber más aquí →

Mule / Buck

A family of spiced highballs featuring ginger beer or ginger ale as the main mixer. Composition: spirit + lime + ginger beer, served in a tall glass or copper mug. The Moscow Mule (vodka) popularized the format in the 1940s, but the family includes the Kentucky Mule (bourbon), Mexican Mule (tequila), London Mule (gin), and Dark ‘n’ Stormy (dark rum, considered a Buck). Ginger adds a spicy kick and depth that complements almost any spirit. The copper mug isn’t just for looks: it conducts the cold, keeping the drink icy longer.

Daisy

A family of sours enriched with orange liqueur (Curaçao, Cointreau, Grand Marnier) in addition to the primary spirit. Structure: spirit + orange liqueur + citrus + syrup (optional). The Margarita is technically a Tequila Daisy; the Sidecar a Brandy Daisy. The liqueur adds complex sweetness with orange notes that elevate the sour’s basic structure. They are served shaken, up, or on the rocks, depending on the recipe. The name “daisy” connects directly to the world’s most famous Mexican cocktail.

Fix

A classic cocktail virtually identical to the Sour but always served over crushed ice in a small glass. Ingredients: spirit + citrus + sugar/syrup + seasonal fruit (traditional). The crushed ice and the “on the rocks” format define the experience: rapid dilution, an icy drink that evolves. Popular in 19th-century cocktail culture, the Fix fell out of favor but is making a comeback in contemporary bars. Brandy Fix, Gin Fix, Santa Cruz Fix (rum): classic recipes worth reviving. The rustic presentation with fresh fruit is characteristic.

Sling

A historic family of long cocktails made with water (cold or hot, depending on the era) and sugar. The recipe has evolved: the original Sling consisted of spirits + water + sugar + nutmeg; the contemporary Singapore Sling is a complex concoction featuring gin, Heering, Bénédictine, citrus, and soda water. The common thread is their length and refreshing quality. Hot Slings were precursors to the toddy. The Singapore Sling (Raffles Hotel, 1915) redefined the family toward tropical complexity, moving away from its original simplicity. A family in constant evolution since the 18th century.

Rickey

A refreshing, minimalist classic: spirit + lime + soda, with no added sugar. The Rickey is defined by its lack of sweetness: it relies solely on the spirit, the tartness of the lime, and the fizz. Originating in Washington, D.C., in the 1880s, it was named after Colonel Joe Rickey. The Gin Rickey is the best known; the Bourbon Rickey is the American version. It is served in a tall glass with half a lime squeezed into it and left in the glass. A cocktail for those who find most drinks too sweet: clean, straightforward, uncompromising.

Cobbler

A 19th-century cocktail built over crushed ice with a base of fortified wine (originally sherry) or a spirit, citrus, and sugar, generously garnished with fresh seasonal fruit. The Sherry Cobbler was the cocktail that popularized the use of ice and straws in America. Structure: wine/spirits + orange/lemon + sugar + crushed ice + abundant fruit. It is “built” in layers and served with a straw among the fruit. Visually appealing, refreshing, perfect for summer. The aesthetic of overflowing fruit is a non-negotiable characteristic.

Gin

A neutral grain spirit flavored with botanicals, in which juniper must be the dominant flavor by legal definition. Main styles: London Dry (dry, pronounced juniper, no added sugar), Plymouth (more earthy and smooth), Old Tom (slightly sweet, historic), New Western/Contemporary (creative botanicals that may overshadow the juniper). Secondary botanicals vary infinitely: citrus, spices, flowers, roots. Gin is versatile in mixology: it works in Martinis, Negronis, Collins, Fizzes, and as a base for infused drinks. At Stillroom, multiple infused gins define cocktails: Blue Tonic (lavender, jasmine, cardamom), Mediterráneo (lemon oregano), Zest & Roots (turmeric, ginger).

Vodka

A high-purity neutral spirit traditionally made from grain (wheat, rye) or potatoes, though it can be produced from any fermentable raw material. Defined by its neutrality: multiple distillations and filtrations remove congeners and distinctive flavors, leaving pure ethanol with a subtle character derived from the original raw material. Its “lack of flavor” is, paradoxically, its strength in mixology: it allows other ingredients to shine while providing alcoholic body. Essential in the Moscow Mule, Bloody Mary, Cosmopolitan, and Espresso Martini. In Stillroom’s Fermented Garibaldi, the vodka is macerated with citrus peels to extract essential oils that complement the fermented base without competing with its acidity.

Rum

Distilled from sugarcane, either from molasses (a byproduct of refined sugar) or fresh sugarcane juice (agricultural rum). Categories by color/aging: white (unaged or unfiltered, clean and versatile), golden/gold (medium aging, notes of vanilla and caramel), dark/aged (extended aging, complexity of wood, spices, and dried fruits). Regional styles vary greatly: light Cuban/Puerto Rican, heavy Jamaican (funky esters), dry Spanish, aromatic French (agricole). Rum is the backbone of Tiki and essential in the Mojito, Daiquiri, Cuba Libre, and Mai Tai. At Stillroom, Cubata Volume 2 reinvents the Cuba Libre with rum infused with coffee and rosemary; Apple Ron explores gin with green tea and mint.

Tequila

Mexican blue agave spirit (Agave tequilana Weber, blue variety), produced exclusively within the designated region of origin (primarily Jalisco). Categories: Blanco/Plata (unaged, pure expression of agave), Reposado (2–12 months in barrel, balance between agave and wood), Añejo (1–3 years, wood-dominant), Extra Añejo (3+ years). 100% agave tequila differs radically from “mixto” (minimum 51% agave). The flavor varies between highlands (fruity, floral) and lowlands (earthy, mineral, peppery). Base for Margarita, Paloma, Tequila Sunrise. At Stillroom, the Easy Way uses reposado tequila with smoked Campari; the Green Margarita uses fat washing with cilantro oil.

Mezcal

A Mexican agave spirit with a designation of origin, distinguished from tequila by the variety of agave species permitted (more than 30), its artisanal production process, and its distinctive smoky profile. The heart of the agave (piña) is cooked in underground ovens with hot stones and firewood, imparting its characteristic smoky character. Categories: Joven (unaged), Reposado, Añejo. Mezcals made from wild agave (Tobalá, Tepeztate, Madrecuixe) offer unique profiles limited by the scarcity of the agave. The smokiness of mezcal transforms any classic cocktail: Mezcal Negroni, Mezcal Margarita. At Stillroom, the Punch uses mezcal infused with liquor smoke, intensifying its smoky nature.

Bourbon

American whiskey as defined by law: at least 51% corn in the grain bill, distilled to a maximum of 80% ABV, aged in new charred American oak barrels, with no added colors or flavors. The corn contributes a characteristic sweetness; the new charred barrel imparts vanilla, caramel, spices, and pronounced tannins. Kentucky produces 95% of the world’s bourbon, although it can be made in any state. Typical notes: vanilla, caramel, sweet corn, oak, spices. The foundation of the Old Fashioned, Whiskey Sour, Mint Julep, and Manhattan. At Stillroom, the Japanese Style uses bourbon with caramelized banana cordial and toasted rice syrup.

Rye Whiskey

American whiskey with at least 51% rye in the grain blend, aged in new charred oak barrels like bourbon. Rye imparts a spicy, dry character that contrasts with the sweetness of bourbon. Historically dominant before Prohibition, rye is making a comeback as the preferred choice in classic cocktails originally created with it: the Manhattan, Sazerac, and Old Fashioned (the original recipe). Canadian rye follows different rules and may contain other grains. For cocktails that require structure and spice without excessive sweetness, rye is the superior choice. Notes: pepper, spices, dark fruits, rye.

Scotch Whisky

Scotch whisky with a designation of origin, aged for at least 3 years in oak barrels in Scotland. Categories: Single Malt (100% malted barley, from a single distillery), Blended Malt (a blend of single malts), Blended Scotch (malt + grain), Single Grain. Regions define profiles: Speyside (fruity, elegant), Islay (smoky, iodine-like, peaty), Highlands (variable, complex), Lowlands (light, smooth), Campbeltown (salty, oily). The smoky/peaty character of some Scotch adds a unique dimension to mixology: Penicillin, Blood and Sand, Rob Roy. For cocktails, blended whiskies work well; complex single malts deserve to be enjoyed neat.

Japanese Whisky

A tradition that began in the early 20th century, inspired by Scotch, has evolved into a distinct identity characterized by precision, elegance, and balance. Japanese distilleries (Yamazaki, Hakushu, Nikka, Chichibu) produce a variety of styles: from Islay-style smoky malts to delicate, floral expressions. The Japanese Highball—whiskey with soda in precise proportions, impeccable ice, and a perfectionist technique—elevated this simple format to a cultural ritual. Japanese whiskey shines where subtlety matters: Highballs, Mizuwari (with water), and cocktails where the spirit must blend in, not dominate.

Brandy / Cognac

Wine distillate (wine brandy), with Cognac being the most prestigious French designation (Cognac region, Ugni Blanc grape, double distillation in Charentais stills, aging in French oak). Aging categories: VS (2+ years), VSOP (4+ years), XO (10+ years). Other notable brandies: Armagnac (France, continuous distillation), Brandy de Jerez (Spanish solera), Pisco (Peru/Chile, no aging). Brandy adds fruity richness, grape notes, and barrel complexity. Base of the Sidecar, Brandy Alexander, and Vieux Carré. At Stillroom, the Super Fashion reinvents the Old Fashioned with brandy washed in salted caramel, adding a toasty smoothness.

Pisco

An unaged grape spirit produced in Peru and Chile, each with distinct designations of origin and a history of rivalry. Peruvian pisco is distilled to its final proof (without subsequent dilution), using specific grape varieties: aromatic (Italia, Moscatel, Torontel, Albilla) or non-aromatic (Quebranta, Negra Criolla, Mollar, Uvina). Categories: Puro (single grape), Acholado (blend), Mosto Verde (distilled from partially fermented must, more aromatic). The Pisco Sour is Peru’s national cocktail: pisco + lime + syrup + egg white + Angostura bitters. Aromatic pisco is exceptional in cocktails that require a fruity/floral character without barrel aging.

Cachaça

A Brazilian spirit distilled from fresh sugarcane juice (not molasses, like most rums), with a designation of origin. Fermenting the fresh juice preserves its unique vegetal, herbaceous, and “funk” character. Categories: Cachaça Branca/Prata (unaged, pure expression of sugarcane), Cachaça Ouro/Envelhecida (aged in native Brazilian woods such as amendoim, freijó, or oak). Its grassy and vegetal profile sets it apart from rum. It is the exclusive base of the Caipirinha—cachaça + lime + crushed sugar—Brazil’s most iconic cocktail. Artisanal pot-still cachaça differs substantially from industrial column-distilled cachaça.

Absinthe

A high-proof spirit (45–75% ABV) flavored with anise, fennel, and wormwood (Artemisia absinthium), among other botanicals. Wormwood contains thujone, a psychoactive compound responsible for absinthe’s mystique and historical prohibition (a notion now debunked when consumed in normal quantities). The traditional ritual involves an absinthe fountain with ice-cold water dripping over a sugar cube, diluting the spirit and causing the louche (opalescence). In classic mixology, absinthe is used in small quantities as a rinse or dash: it defines the Sazerac, appears in the Corpse Reviver No. 2, and adds anise-flavored complexity to Martinis. A powerful modifier where just a few drops suffice.

Sake

A Japanese alcoholic beverage produced through multiple parallel fermentations of polished rice (the starch is converted into sugar during fermentation). It is neither wine, beer, nor a distilled spirit: it is in a category of its own. The degree to which the rice is polished determines the category: Junmai (no added alcohol), Honjozo, Ginjo (polished to 40%+), Daiginjo (polished to 50%+). The higher the polishing rate, the more delicate and aromatic the sake. Sake works surprisingly well in cocktails due to its subtle umami and versatility. At Stillroom, the Satori Floral uses sake infused with sakura blossoms, yuzu, and red shiso, topped with prosecco: a fusion of Japanese technique with a Mediterranean spritz format.

Vermouth

A fortified wine (15–22% ABV) flavored with botanicals, in which wormwood (wermut in German, the origin of the name) has historically been a defining ingredient. Main categories: Red/Rosso (sweet, spicy, traditionally Italian), White/Dry (dry, traditionally French), Sweet White/Bianco (sweet but light), Rosé. Quality vermouths contain dozens of botanicals: roots, barks, flowers, herbs, spices. Italy (Turin) and France (Chambéry) are the historic birthplaces, but Spain produces exceptional vermouths. Essential in the Martini, Manhattan, Negroni, and Americano. At Stillroom, the Cool Sangría features fino Tío Pepe macerated with Carpano Bianco and gin; the Highball Martini deconstructs the classic with tomato-infused vermouth.

Fino / Sherry

A Spanish fortified wine from the Jerez-Xérès-Sherry appellation, offering unique versatility in contemporary mixology. Main categories: Fino (aged under a flor yeast layer, dry, salty, almondy), Manzanilla (Fino from Sanlúcar, lighter and more iodine-like), Amontillado (oxidized Fino, darker and more complex), Oloroso (no flor, oxidized from the start, rich and dry), Pedro Ximénez (sweet, dense, raisin-like). Fino adds salinity and complexity without adding sweetness; PX acts as a sweetener. The Sherry Cobbler is a historic classic. At Stillroom, the Cool Sangría uses Fino Tío Pepe macerated with peach, orange, and mint as the base for a technical and sophisticated sangría.

Homemade Corn Liqueur

A traditional artisanal process in which corn—whether toasted, nixtamalized, or infused—contributes its earthy sweetness and distinctive notes to an alcoholic base. The process may involve macerating toasted corn in neutral spirit, infusing fresh corn on the cob, or incorporating nixtamalized corn dough. The result is a liqueur with natural sweetness, toasted notes, and a character that evokes fresh tortillas and earth. It connects with ancient Mesoamerican traditions where corn is sacred. At Stillroom, the homemade corn liqueur appears in the Punch alongside infused mezcal, creating synergy between two pillars of Mexican culture.

Campari

An iconic Italian bitter with a deep red color (originally derived from cochineal, now from artificial dyes), featuring a bittersweet profile dominated by herbs, citrus, and quinine. Created in 1860 by Gaspare Campari in Milan, it is the defining bitterness of the Italian aperitif. Its polarizing flavor—loved or hated—is unmistakable: bitter grapefruit, medicinal herbs, orange, and spices. Essential in a Negroni (equal parts gin and red vermouth), Americano, Boulevardier, and Garibaldi. At Stillroom, the Easy Way uses smoked Campari, which adds a toasty depth to the classic bitterness, while the Campari reduction in the Fermented Garibaldi concentrates its essence into a bitter syrup.

Aperol

A low-alcohol Italian bitter (11% ABV) with a more approachable profile than its cousin Campari: sweet orange, rhubarb, gentian, and herbs, with a mild bitterness and a slightly sweet finish. Characteristic vibrant orange color. Created in 1919 in Padua, it achieved worldwide fame with the Aperol Spritz (Aperol + prosecco + soda), which defined the culture of the summer aperitif. Its lower intensity allows it to be used in greater proportions than other bitters. Works well in the Paper Plane, Naked and Famous, and Division Bell. Ideal as an introduction to the world of bitters for uninitiated palates.

Green Chartreuse

A French herbal liqueur crafted by Carthusian monks since 1737 according to a secret recipe featuring 130 plants. The green version (55% ABV) is more potent and complex than the yellow one: intensely herbaceous, minty, and spicy, with balanced sweetness and a long, warm finish. It is the only naturally green liqueur (plant chlorophyll). Unclassifiable in flavor: every sip reveals new layers. Essential in the Last Word, Bijou, and Champs-Élysées. A single spoonful transforms any cocktail. At Stillroom, the Green Negroni and Apple Rum incorporate green Chartreuse to add herbal complexity that no other ingredient can provide.

Yellow Chartreuse

A smoother, sweeter version of Chartreuse (40% ABV), made with the same 130 botanicals but featuring a profile dominated by honey, saffron, and floral notes. Less assertive than the green variety, it is more versatile in cocktails where herbal complexity is desired without overpowering the mix. Natural golden amber color. Created in 1838 as an affordable alternative. Works well in the Alaska (with gin), Golden Last Word, and Widow’s Kiss. While the green version brings herbal intensity, the yellow adds a honeyed sweetness with depth. Both are unique and irreplaceable products in the repertoire of any serious bar.

Bénédictine

A French herbal liqueur made with 27 plants and spices in a brandy base, featuring a sweet, spicy, and complex profile: honey, saffron, myrrh, cinnamon, and vanilla. Supposedly created by Benedictine monks in 1510 (a disputed history; commercially available since 1863). The initials D.O.M. (Deo Optimo Maximo) adorn each bottle. Sweeter than Chartreuse, less bitter. Essential in the Vieux Carré, Singapore Sling, and Bobby Burns. The B&B (Bénédictine + brandy) is a popular bottled mix. It adds rich spice and a rounded sweetness that softens cocktails made with strong spirits.

Cointreau

Premium French triple sec, a clear orange liqueur made from sweet and bitter orange peels. Drier and more balanced than other curaçaos, with 40% ABV providing significant alcohol structure. Cointreau is clear (unlike the amber-colored Grand Marnier), allowing for cocktails without color alteration. Essential in the Margarita, Cosmopolitan, Sidecar, White Lady, and Corpse Reviver No. 2. Its balance between sweet and bitter citrus makes it irreplaceable: other triple secs do not achieve the same finesse. It is the standard against which all orange liqueurs are measured.

Grand Marnier

A French liqueur that combines VSOP cognac with bitter orange essence (Citrus bigaradia), creating a more complex and rich profile than standard triple sec. It has the amber color of cognac, a smooth body, and notes of candied orange, vanilla, and oak. Created in 1880 by Louis-Alexandre Marnier-Lapostolle. While Cointreau is clean and versatile, Grand Marnier adds depth and richness that works especially well in cocktails with whiskey or brandy. Excellent in a Cadillac Margarita (substituting for triple sec), B-52, and deluxe Mai Tai. Also exceptional on its own, as a digestif.

Maraschino

A colorless Italian liqueur distilled from marasca cherries, including their pits, resulting in a unique profile: subtle cherry, bitter almond (from the pits), floral notes, and a delicate sweetness. Luxardo has been the leading producer since 1821. Not to be confused with cherry syrup or maraschino cherries: this liqueur is dry, elegant, and not at all cloying. Small amounts transform cocktails: it adds a fruity-almond dimension without overpowering. Essential in the Aviation, Last Word, Hemingway Daiquiri, and Martinez. A professional bartender’s ingredient that elevates any sour.

Luxardo

An Italian company founded in 1821, synonymous with high-quality maraschino but also a producer of other essential liqueurs. Luxardo Maraschino is the industry standard; Luxardo cherries (preserved in thick syrup, uncolored) are the only ones acceptable in serious mixology. Other notable products: Bitter Bianco (white bitter), Sangue Morlacco (sweet cherry liqueur), Triplum (triple sec), Amaretto di Saschira. At Stillroom, Luxardo cherry liqueur features in the Cubata Volume 2, adding a dark cherry sweetness that complements the coffee-infused rum.

Midori

A Japanese melon liqueur with a distinctive bright green color, launched by Suntory in 1978 at Studio 54 in New York. Made with Yubari and Musk melons, it has a sweet, fruity, and distinctly artificial-tropical flavor profile. Low alcohol content (20% ABV), pronounced sweetness. It defined the Japanese Slipper and popularized green cocktails in the 1980s and 1990s. Today it is used sparingly to add color and melon-like sweetness. At Stillroom, the Green Negroni incorporates Midori alongside Chartreuse, creating an intense green palette with a contrast between the sweetness of the melon and the herbal notes of the French liqueur.

Curaçao

A family of orange liqueurs originating from the Caribbean island of Curaçao, made from the peel of the laraha (a local bitter orange). Blue Curaçao is the most visually recognizable, although its color is artificial; the original is amber/orange. Pierre Ferrand Dry Curaçao and Senior Curaçao are benchmarks of quality. The profile is bitter orange with subtle spices, less refined than Cointreau but with its own character. Essential in Mai Tais (where it adds an amber color), Blue Lagoons, and tiki cocktails. Blue curaçao is used primarily for aesthetic reasons in party cocktails.

Falernum

A Caribbean syrup or liqueur (primarily from Barbados) with notes of lime, ginger, almond, and spices (cloves, nutmeg). It can be alcoholic (liqueur, ~11–18% ABV) or non-alcoholic (syrup). John D. Taylor’s Velvet Falernum is the best known; homemade versions are common in serious tiki bars. Falernum adds a tropical, spicy complexity that is impossible to replicate with individual ingredients: it is sweet, tart, spicy, and slightly bitter all at once. Essential in tiki cocktails: Royal Bermuda Yacht Club, Corn ‘n’ Oil, Saturn, Zombie. The secret ingredient that defines the Caribbean flavor.

Orgeat

French almond syrup with orange blossom water, silky and milky, with an elegant sweetness and subtle floral notes. Pronounced “or-ZHAH.” It is traditionally made by macerating almonds in water, extracting the milk, and adding sugar and orange blossom water. Homemade orgeat far surpasses the store-bought variety. Essential in the Mai Tai (where its creaminess balances the rums), the Japanese Cocktail, and the Trinidad Sour. It adds a velvety texture, a well-rounded sweetness, and a floral aroma that no other syrup can replicate. An ingredient that separates the professional bartender from the amateur.

Amaros

An Italian family of bitter digestif liqueurs, made with infusions of herbs, roots, flowers, bark, and spices. The spectrum ranges from light and approachable to intensely bitter. Main categories: light (Aperol, Montenegro), medium (Averna, Nonino, Ramazzotti), intense (Fernet, Braulio, China-China), unique (Cynar made from artichokes, Zucca made from rhubarb). Amaro works in mixology as a bitter modifier, a substitute for vermouth, or the star ingredient in the Black Manhattan, Paper Plane, and Toronto. The right amaro can elevate or ruin a cocktail: choose according to the desired profile.

Fernet Branca

An intensely bitter Italian amaro with a medicinal, minty profile and extreme bitterness. Made with 27 ingredients, including myrrh, rhubarb, chamomile, cardamom, saffron, and aloe. Fernet is polarizing: either rejected or adored, with no middle ground. Argentina consumes more Fernet than Italy (often mixed with Coca-Cola as a ritual). In mixology, small amounts add unmatched bitter complexity: Toronto (rye + Fernet), Hanky Panky (gin + sweet vermouth + Fernet), Industry Sour. It also works as an after-dinner digestif. A dash can save cocktails that are too sweet.

Amaro Montenegro

An Italian amaro from Bologna, considered the most balanced and approachable of the family. A smooth profile with notes of orange, vanilla, flowers, and spices, featuring a gentle bitterness and a slightly sweet finish. Made with 40 botanicals since 1885. Its versatility makes it a favorite among bartenders: it works where other amaros would be too overpowering. A key ingredient in the Black Manhattan (replacing vermouth), Montenegro Sour, and Paper Plane (equal parts Montenegro, bourbon, Aperol, and lemon). The go-to amaro for beginners and a trusted choice for professionals.

Angostura Bitters

The world’s most iconic bitters, created in 1824 in Venezuela by Dr. Johann Siegert as a medicinal tonic. Now produced in Trinidad. A secret formula featuring gentian and spices that yields notes of clove, cinnamon, cardamom, and herbal bitterness. Dark brown in color, extremely concentrated: used in dashes (drops). Distinctive oversized label (a design error turned into a trademark). Essential in Old Fashioned, Manhattan, Whiskey Sour, Pink Gin. Without Angostura, classic mixology would not exist. At Stillroom, the Japanese Style incorporates Angostura bitters, which anchors the bourbon with banana cordial.

Peychaud’s Bitters

New Orleans bitters created around 1830 by apothecary Antoine Peychaud, essential to Louisiana mixology. A more floral and anise-forward profile than Angostura, with notes of cherry, mint, and sweet spices. A reddish color that tints cocktails. They are irreplaceable in the Sazerac—New Orleans’ official cocktail—and appear in the Vieux Carré and De La Louisiane. While Angostura is spicy and earthy, Peychaud’s is floral and fruity. Substituting one for the other completely changes the profile. For classic pre-Prohibition American mixology, Peychaud’s is just as essential as Angostura.

Orange Bitters

A category of bitters dominated by bitter orange, with variations that include spices and other citrus fruits. Regner’s, Fee Brothers, and Angostura Orange are the most common. The profile combines the bitterness of orange peel with cinnamon, cloves, and cardamom, depending on the brand. Historically essential in the original Martini (now forgotten), rediscovered in the craft era. They add a bitter citrus dimension without acidity or sweetness. Excellent in dry Martinis, bourbon Old Fashioneds, and whiskey highballs. At Stillroom, the Super Fashion uses orange Angostura to complement the caramel-washed brandy.

Elderflower Liqueur (St-Germain)

A French liqueur made from wild elderflowers, with an intense floral profile and notes of pear, lychee, grapefruit, and honey. St-Germain (launched in 2007) defined the category and became a phenomenon: its versatility and elegance won over bartenders worldwide. The profile is delicate yet distinctive: it adds floral femininity to cocktails without overpowering them. It pairs well with gin, vodka, champagne, and tequila. Hugo Spritz (St-Germain + prosecco + soda + mint), Elderflower Margarita, French Blonde. Common criticism: overused in the 2010s. Today it is used more sparingly, but it remains a valuable tool.

Violet Cream

A floral violet liqueur with a distinctive purple color and an intensely fragrant profile. “Crème” indicates a silky texture and sweetness; it contains no dairy. The flavor is floral and soapy (polarizing), with pronounced sweetness and notes of lavender and orris root. Rothman & Winter is the benchmark brand. Essential in Aviation (where it adds a bluish tint and floral balance to the gin and maraschino), Blue Moon, and Attention. Use sparingly: a few drops are enough. Too much creates a “grandma’s soap” profile. A niche ingredient that defines specific cocktails.

Blackcurrant Liqueur

A French blackcurrant liqueur (cassis) with an intense, sweet fruit profile, balanced by the fruit’s natural acidity. Burgundy (especially Dijon) is the traditional producing region. Dark purple, almost black in color. Kir (cassis + white wine) and Kir Royale (cassis + champagne) are classic French aperitifs. In mixology, it adds dramatic color, fruity sweetness, and mild acidity. It pairs well with gin, vodka, and sparkling wines. The Bramble (gin + lemon + cassis) is the most famous contemporary cocktail featuring cassis. Buy quality: the cheap versions are made with artificial syrup.

Amaretto

An Italian liqueur with an almond flavor, although ironically it can be made from apricot pits (which contain benzaldehyde, the same aromatic compound). It has a sweet, almondy profile with notes of marzipan, vanilla, and subtle spices. Disaronno is the dominant brand (it does not use real almonds). Other producers use real almonds, yielding more complex results. A key ingredient in the Amaretto Sour, Godfather (with whiskey), and French Connection (with cognac). Cheap amaretto is cloying; high-quality amaretto has a subtle bitterness that provides balance. Useful for adding almondy sweetness without syrup.

Kahlúa

A Mexican coffee liqueur with a sweet profile, featuring notes of vanilla, caramel, and roasted coffee. Made with Arabica coffee beans from Veracruz, rum, vanilla, and sugar. Low alcohol content (20% ABV), pronounced sweetness. A key ingredient in the Espresso Martini (with vodka and espresso), White Russian, Black Russian, and B-52. Kahlúa dominated the market for decades; today, Mr. Black, Patrón XO Café, and artisanal coffee liqueurs offer less sweet and more intense coffee-forward alternatives. For classic cocktails, Kahlúa remains the go-to choice; for modern profiles, explore alternatives.

Baileys Irish Cream

An Irish cream liqueur made with Irish whiskey, created in 1974. Sweet, creamy profile with notes of chocolate, vanilla, caramel, and subtle whiskey. Distinctive milky texture that doesn’t curdle thanks to a patented emulsification process. A key ingredient in the B-52, luxury Irish Coffee, and Mudslide. Limitations: does not mix well with acidic citrus fruits (separates), expires once opened, temperature-sensitive. It is used less frequently in modern mixology due to these restrictions, but remains essential for creamy dessert cocktails. Serve very cold.

Pandan Liqueur/Syrup

An aromatic preparation made from pandan leaves (Pandanus amaryllifolius), a Southeast Asian plant with a unique flavor profile: vanilla, coconut, green herbal notes, and jasmine rice. It has a natural deep green color. It is prepared as a syrup (blended leaves with sugar and water) or a liqueur (alcoholic infusion). Pandan is the “vanilla of Asia”: ubiquitous in Thai, Malaysian, and Indonesian desserts. In contemporary mixology, it adds a tropical-creamy dimension that is impossible to replicate. At Stillroom, the Easy Way incorporates pandan syrup alongside agave, creating an exotic sweetness that complements the tequila and smoked Campari.

Hibiscus (Jamaica)

Hibiscus flower (Hibiscus sabdariffa), known as "jamaica" in Mexico, is used to make syrups, infusions, and liqueurs with a fruity-tart profile, notes of blueberry, raspberry, and plum, and a deep red color. Mexican "agua de jamaica" is a cold infusion made from dried flowers. In mixology, hibiscus syrup adds fruity acidity, dramatic color, and a flavor that evokes red berries without actually being one. It pairs well with tequila, mezcal, gin, and vodka. At Stillroom, Satori Floral combines hibiscus with sakura blossoms and red shiso, creating a complex floral palette with pink and red tones.

Yuzu

A Japanese-Korean citrus fruit (Citrus junos) with a unique aromatic profile: grapefruit, mandarin, and lime, with a floral intensity that cannot be replicated by other citrus fruits. The juice is scarce and extremely expensive; the peel and concentrated preparations (yuzu kosho, yuzu ponzu) are primarily used. In mixology, yuzu appears as juice, syrup, bitters, or liqueur. It brings elegant acidity and an unmistakable aroma that elevates cocktails to premium status. At Stillroom, the Satori Floral and the Green Negroni incorporate yuzu, adding Asian citrus complexity that complements the floral and herbal profiles.

Shiso

A Japanese herb from the mint family (Perilla frutescens) with a unique flavor profile: basil, mint, cilantro, and anise, with subtle citrus notes. There are two main varieties: green (milder, used in sashimi) and red/purple (more intense, used in umeboshi). In mixology, shiso adds an Asian herbal freshness that complements sake, gin, vodka, and floral spirits. It is used in muddling, as a garnish, or in syrups. At Stillroom, the Satori Floral incorporates red shiso alongside infused sake, creating an authentic Japanese herbal profile that defines the cocktail’s identity.

Egg White

An animal protein used to create a silky foam and velvety texture in sour cocktails. The albumin coagulates when shaken vigorously, trapping air in a stable foam structure that tops the cocktail. A dry shake (shaking without ice) is required to emulsify properly before adding ice. One egg white per cocktail is standard. It adds body, softens citrus acidity, and creates a distinctive presentation. Considerations: absolute freshness (commercially available pasteurized eggs), protein allergies, vegan preferences. The Whisky Sour, Pisco Sour, and Clover Club require it by definition. At Stillroom, the Easy Way and the Pinkie incorporate egg white for their characteristic texture.

Aquafaba

Chickpea cooking liquid (or liquid from a can), a vegan alternative to egg whites. Discovered by accident, aquafaba contains proteins and starches that replicate the foaming properties of egg whites. Ratio: 30 ml of aquafaba is roughly equivalent to one egg white. It is processed the same way: dry shake to emulsify. The resulting foam is slightly less stable but functionally identical for most applications. It allows for vegan versions of all foamy sours. Homemade chickpea aquafaba (made by boiling dried chickpeas) outperforms the canned variety. A quiet revolution in inclusive mixology.

Saline Solution

A precise mixture of salt and water (typically 20% salt by weight: 20g salt in 80g water) used to add controlled salinity drop by drop. Salt enhances flavors, suppresses bitterness, increases the perception of sweetness, and adds roundness to the cocktail. Using salt directly is imprecise; the solution allows for exact dosing with a dropper. 2–4 drops transform a cocktail without making it taste “salty.” Dave Arnold popularized its use at Booker and Dax in New York. Essential for balancing cocktails where something is missing but you can’t quite put your finger on it. At Stillroom, the salt solution appears in the Tequila Honey to enhance the honey-ginger profile.

Citric Acid

An organic acid naturally found in citrus fruits, available as a crystalline powder for technical use. It provides a clean, bright acidity characteristic of lemons and limes. In mixology, it is used to: adjust the acidity of super juices, create acid-adjusted drinks (beverages with precise acidity without juice), make balanced cordials, and compensate for low-acid fruits. It is measured precisely in grams. Lemon super juice combines citric acid with malic acid (ratio ~2:1) to replicate the full profile of fresh juice. A calibration tool that enables consistency impossible to achieve with variable fruit.

Malic Acid

An organic acid found in apples and other fruits, with a milder and longer-lasting profile than citric acid. On the palate, malic acid has a less aggressive initial impact but lingers longer, creating a rounded acidity. It is used in combination with citric acid to replicate complex citrus profiles: real lemon contains both acids. Typical ratio in lemon super juice: 66% citric, 34% malic. Also useful for creating “apple-like” acidity in cordials and fruit preparations. Malic acid alone produces a sensation of tart green apple. A tool for sculpting specific acidity profiles.

Lactic Acid

An acid produced by lactic fermentation, found in fermented dairy products, sauerkraut, and kombucha. In mixology, it adds a smooth, creamy acidity with slightly milky notes that round out the profile without the sharpness of citrus. It occurs naturally in lactic fermentation and can be added in purified form to adjust the acidity. Lactic acid-adjusted cordials have a more complex and less sharp taste. Stillroom’s Fermented Garibaldi derives its distinctive acidity from the lactic acid produced during the lacto-fermentation of oranges and grapefruit, creating a profile impossible to replicate with fresh citrus fruits.

Gum arabic

A natural resin from the Acacia senegal tree, used as an emulsifier, stabilizer, and texturizer. In mixology, gum arabic is the secret ingredient in gomme syrup: it adds a silky texture, enhances the mouthfeel, and stabilizes foams. It also emulsifies ingredients that would normally separate (oils and water). It dissolves in warm water and is incorporated into syrups. Syrups containing gum arabic have superior body and blend better into shaken cocktails. Historically present in classic 19th-century syrups. It has experienced a resurgence in the craft era due to its unique textural contribution.

Lecithin

A natural emulsifier derived from soybeans, sunflowers, or egg yolks, essential for creating light mousses and foams. Lecithin allows water and air to mix stably, creating tiny, long-lasting bubbles. Typical usage rate: 0.5–1% of the liquid weight. Add to cold liquid and aerate with an immersion blender or hand mixer until an ethereal foam forms. Lecithin aerations are lighter than siphon foams: almost transparent, ephemeral, and purely aromatic. At Stillroom, the black plum tomato aeration that tops the Green Margarita is created with lecithin, adding a weightless umami aroma.

Orange Blossom Water

Bitter orange blossom hydrosol, a byproduct of neroli distillation. An intensely floral profile, with notes of honey, orange, and jasmine. Native to the Mediterranean and the Middle East, where it is used in traditional pastries and beverages. In mixology, small amounts (drops, not milliliters) add an elegant floral dimension. Essential in Ramos Gin Fizz (along with cream and egg white), present in traditional orgeat. Potent orange blossom water requires a delicate touch: too much produces a soapy profile. Buy food-grade, not cosmetic-grade. Store refrigerated once opened.

Rose Water

Rose petal hydrosol, an aromatic distillate with an intense floral profile, slightly bitter and deeply fragrant. A tradition from Persia and the Middle East. In Western mixology, rose water adds floral sophistication to cocktails made with gin, vodka, or neutral spirits. Use with extreme moderation: a few drops are enough; too much will overpower any cocktail and create the sensation of drinking perfume. It works well in variations of the Aviation, floral Gimlets, and combinations with raspberry or lychee. Quality varies greatly: look for double-distilled food-grade rose water. Store away from light and heat.

Beeswax

Natural beeswax, used in fat washing to impart a creamy texture and subtle notes of honey and propolis to the spirit. Unlike liquid fats, the wax melts at ~65°C and solidifies completely upon cooling, facilitating clean separation. Stillroom’s Tequila Honey exemplifies this technique: the beeswax adds roundness and an oily mouthfeel, complementing the cocktail’s honey profile without adding extra sweetness. It is also used to seal artisanal bottles and create decorative garnishes. Use food-grade wax, not cosmetic wax.

Gomme Syrup

Simple syrup enriched with gum arabic, producing a silky texture and superior body. A traditional 19th-century formula that had fallen into disuse, revived in the craft era. The gum arabic acts as an emulsifier that smooths the mouthfeel and enhances the integration of sweetness. Typical ratio: 1:1 or 2:1 syrup with 1–2% dissolved gum arabic. Gomme syrup transforms shaken cocktails: the foam is finer, the body rounder, the texture more luxurious. Especially notable in sours where it balances the acidity. Requires homemade preparation; commercial versions are rare.

Rich Simple Syrup (2:1 Syrup)

2:1 sugar syrup (two parts sugar to one part water by weight), which is thicker and sweeter than standard simple syrup (1:1). Advantages: less dilution of the cocktail (less water added), longer shelf life (high sugar concentration inhibits microorganisms), and a thicker texture. Used in smaller quantities than 1:1 to achieve the same sweetness. Modern standard in professional mixology. Preparation: heat water, add sugar at a 2:1 ratio, stir until completely dissolved. Do not boil. Store refrigerated in a sterile bottle. Base for flavored syrups.

Honey Syrup

Honey diluted with water to make it easier to measure and mix into cold cocktails. Pure honey is too viscous: it doesn’t disperse well in cold liquids and sinks to the bottom. Standard ratio: 3:1 or 2:1 (honey:hot water). The resulting syrup flows easily and blends in when shaken. The honey’s profile (floral, earthy, depending on the variety) adds greater complexity than simple sugar. Different honeys (acacia, forest, manuka, lavender) create distinct profiles. Gold Rush (bourbon + lemon + honey syrup) is the contemporary classic. At Stillroom, the Zest & Roots uses acacia honey that complements the gin with turmeric and ginger.

Demerara Syrup

A syrup made with Demerara sugar, a partially refined variety of cane sugar with large crystals and a golden color. Its flavor profile includes notes of molasses, toasted caramel, and an earthy complexity absent in white sugar. Prepared exactly like simple syrup but using Demerara sugar. Particularly well-suited for cocktails made with dark spirits: Demerara enhances bourbon, aged rum, and brandy. The Old Fashioned made with Demerara syrup is significantly more complex than one made with simple syrup. It also works well in dark daiquiris and tiki cocktails. Minimal investment with maximum impact on the final result.

Grenadine

Authentic pomegranate syrup, dark red in color, with a fruity-tart profile and elegant sweetness. Cheap store-bought grenadine is often just colored corn syrup with no real pomegranate: avoid it at all costs. Homemade grenadine (pomegranate juice + sugar 1:1, reduced) or quality brands (Jack Rudy, Small Hand Foods, Liber & Co) are essential. Essential in Tequila Sunrise, El Presidente, Jack Rose, and Shirley Temple. The red color adds visual drama; the flavor should be fruity, not artificial. Pomegranate contributes subtle tannins that add structure. Making it at home is simple and transformative.

Lime Juice

An essential citrus fruit in mixology, with a more acidic, less sweet, and more floral profile than the lemon. The Persian lime (Citrus latifolia) is the standard in Western mixology; the key lime (Citrus aurantifolia) is more aromatic and acidic, preferred in tiki and Caribbean cocktails. Always use fresh juice: bottled juice lacks essential oils and complexity. Lime juice oxidizes quickly: prepare it right before serving or no more than 4 hours in advance. Squeeze by hand or with a juicer; avoid using a blender, which extracts bitterness from the pith. A staple in Daiquiris, Margaritas, Mojitos, and tiki cocktails. The difference between fresh lime and bottled lime is vast.

Lemon Juice

The most versatile acid in mixology, with a bright, clean, and universally complementary profile. The Eureka/Lisbon lemon is the standard; the Meyer lemon (a hybrid with mandarin) is sweeter and more floral. Like lime, it must always be fresh: degradation begins immediately after squeezing. Lemon juice balances sweetness, enhances other flavors, and provides structural acidity to sours. The “super juice” technique (zest + acids + juice + water) maximizes yield while preserving quality. The foundation of the Whisky Sour, Sidecar, Tom Collins, and French 75. The most consumed ingredient after water and ice in any bar.

Tonic Water

Carbonated water with quinine (a bitter alkaloid found in cinchona bark) and sugar, developed as a malaria prophylaxis in British colonial India. The characteristic bitterness of quinine complements the botanicals in gin, creating the Gin and Tonic. Premium tonics (Fever-Tree, East Imperial, 1724) contain natural quinine and less sugar than commercial brands, allowing for drier and more complex profiles. The choice of tonic dramatically impacts the final cocktail: experiment with different brands and levels of sweetness. Serve very cold, freshly opened, to preserve carbonation.

Sparkling Water / Soda

Unflavored, unsweetened carbonated water—the quintessential neutral mixer. Soda adds effervescence and volume without altering flavors. Quality varies: strongly carbonated sodas (siphon sodas, premium brands) produce a livelier texture than weakly carbonated commercial sodas. The traditional soda siphon allows for instant carbonation, ideal for professionals. In cocktails, soda is always added last (as a top) to preserve the bubbles; it is never stirred. Essential in Collins, Fizzes, Americano, Spritz, and Mojito. The difference between excellent and mediocre soda significantly affects the experience of a long cocktail.

Carbonatación

Técnica de disolver dióxido de carbono (CO2) en un cóctel —con sifón, carbonatador de botella o soda— para darle burbuja y chispa propias. No debe confundirse con la espuma o el aire, que incorporan aire en vez de CO2. Funciona mejor con el líquido muy frío y limpio de partículas, que retienen el gas durante más tiempo.

📖 Guía completa: Carbonatación de cócteles (CO2) — saber más aquí →

Ginger Beer

A carbonated ginger beverage with a spicy, sweet, and aromatic profile, significantly more intense than ginger ale. Traditional ginger beer is fermented (and contains a small amount of alcohol); modern versions are typically artificially carbonated but retain the intense spiciness. Brands vary greatly in intensity: Fever-Tree and Fentimans are balanced; Bundaberg and Reed’s are spicier; Q Ginger Beer is extremely intense. It is the base for the Moscow Mule (vodka + ginger beer + lime) and the Dark ‘n’ Stormy (dark rum + ginger beer). Homemade ginger beer (fermented ginger) surpasses any commercial brand.

Ginger Ale

A carbonated soft drink with a mild ginger flavor, significantly less intense than ginger beer. Two main styles: golden/pale (American, very mild, almost exclusively sweet with a hint of ginger) and dry (Canadian, drier and with more ginger). Ginger ale works best where subtlety is desired: Whisky Ginger, Presbyterian, Horse’s Neck. Canada Dry is the commercial standard; Fever-Tree Ginger Ale offers a premium version with real ginger. For cocktails that require the spiciness of ginger, use ginger beer; for a mild accompaniment that doesn’t overpower, use ginger ale. They are distinct products and are not interchangeable.

Tincture

A concentrated extract in which an aromatic ingredient (spice, herb, root, peel) is macerated in high-proof alcohol to extract soluble compounds. Tinctures are extremely concentrated: they are used by the drop, not by the milliliter. High-proof alcohol (vodka at 40% ABV minimum, preferably overproof at 60% ABV or higher) efficiently extracts essential oils and aromatic compounds. Common tinctures: jalapeño (spicy), lavender (floral), coffee (roasted), cacao (chocolate). Unlike bitters, tinctures are typically single-ingredient with no sweet/bitter balance. A tool for adding specific notes with surgical precision.

Tomato Soda

A carbonated preparation made from clarified tomato water or tomato juice with added CO2. Tomato water is obtained by filtering crushed tomatoes or through clarification (agar, centrifugation). The result is a crystal-clear liquid with the umami-vegetal flavor of tomatoes, without pulp or color. When carbonated, it produces a refreshing soda with unique savory notes. At Stillroom, the Highball Martini features tomato soda alongside olive water, deconstructing the Dirty Martini into a long, effervescent format. A high-end mixology technique that transforms an everyday ingredient into a sophisticated component.

Olive Brine

Olive brine, a salty liquid with pronounced umami and olive notes. An ingredient in the Dirty Martini, where it adds saltiness and savory complexity. The quality of the brine depends on the olives: high-quality olives in natural brine produce a superior liquid compared to commercial ones in artificial solutions. Spanish Casapueblo, Manzanilla, and Gordal olives yield excellent brines. Beyond the Martini, olive brine works well in Bloody Marys, dry vermouth cocktails, and savory preparations. At Stillroom, the Highball Martini incorporates olive brine as a component of the salty-umami profile that defines this deconstruction of the classic.

Boston Shaker

Professional cocktail shaker set consisting of two pieces: a large metal shaker (28 oz/800 ml) and a smaller glass or metal mixing cup (18 oz/500 ml). The pieces are joined by tapping the palm of your hand on the metal shaker, creating an airtight seal through thermal vacuum as it cools. Advantages over the cobbler: greater capacity, more efficient cooling, no risk of the built-in strainer clogging, faster service in professional settings. Requires a separate Hawthorne strainer. Opening technique: a sharp tap with the palm at the joint. The global standard in professional mixology for speed and control.

Cobbler Shaker

Three-piece cocktail shaker: base glass, lid with built-in strainer, and small stopper that doubles as a makeshift measuring cup. Classic, elegant design suitable for home use. Advantages: built-in strainer (no Hawthorne strainer required), visually appealing, easy for beginners to use. Disadvantages for professional use: limited capacity, the built-in strainer clogs with herbs/pulp, the lid tends to stick due to vacuum (difficult to open), slower service. High-end Japanese cobblers (Yukiwa, Birdy) minimize these limitations with superior engineering and non-clogging metals.

Mixing Glass

A thick-walled glass container specifically designed for the “stir” technique: cocktails made solely from spirits and liqueurs that require elegant blending without aeration. The glass allows you to observe the dilution and movement of the liquid. Typical capacity: 500–700 ml. Japanese glasses (Yarai with carved patterns) are design icons; smooth versions (Seamless) allow for a more fluid stir. Always use with a long bar spoon and a Julep strainer. The glass is pre-chilled with ice, which is discarded before building the cocktail. Essential for Martinis, Manhattans, Negronis, and all stirred cocktails.

Bar Spoon

Long-handled spoon (25–40 cm) with a helical spiral and small bowl, designed for stirring cocktails in a mixing glass and performing precision techniques. The spiral facilitates smooth rotational movement and allows for slow pouring of liquids for layering. The opposite end may feature a weight (for balance), a flat disc (for mudding), or a trident (for garnishes). Proper stirring technique: hold the spoon between the index, middle, and ring fingers, rotating it with the wrist while the blade remains in contact with the glass. Length depends on preference and the depth of the glass. A precision tool, not just a simple utensil.

Jigger (Measuring Cup)

Double-cone jigger for precise liquid measurement, the foundation of consistency in mixology. Standard capacities: 30/60 ml (1 oz/2 oz), 25/50 ml, 15/30 ml. Japanese jiggers (Yukiwa, Leopold style) feature internal markings for intermediate measurements. Correct technique: fill to the exact rim (not above, not below), at eye level. “Free pouring” (pouring without measuring) leads to inconsistency: professionals always measure. Stainless steel jiggers are standard; copper ones require maintenance. The difference between 25ml and 30ml completely transforms the balance of the cocktail.

Hawthorne Strainer

A metal strainer with a coil spring designed to fit over the mouth of a Boston shaker, trapping ice and large solids while allowing the liquid to flow through. The spring adapts to different diameters and creates an effective seal. The flat flange allows you to adjust the opening by pressing: wider for faster straining, tighter to retain fine particles. It is used with your dominant hand while the other holds the shaker. For cocktails with pulp or herbs, combine with a fine strainer (double strain). Koriko and OXO are leading brands. An indispensable tool for any professional setup.

Julep Strainer

A perforated concave strainer designed for the mixing glass, shaped like a large spoon that is inserted at an angle to hold back the ice while pouring a stirred cocktail. Historically used by drinkers (not bartenders) to push the ice aside when drinking from the glass. Today it is exclusively a bartender’s tool. The concavity allows it to be inserted by pressing against the ice; the hand holds the glass and strainer simultaneously while pouring. Aesthetically more elegant than the Hawthorne for serving stirred cocktails. Some bartenders use the Hawthorne universally; purists reserve the Julep for stirred cocktails.

Fine Strainer (Tea Strainer)

A fine metal mesh mounted on a ring, used for double straining: it removes microscopic particles that the Hawthorne strainer lets through. Ice fragments, air bubbles, residual pulp, and crushed herb bits—everything is trapped. Essential for cocktails served without ice (up) where a crystal-clear presentation is a priority. It is held with your free hand over the glass while pouring through the Hawthorne strainer. Stainless steel mesh; avoid aluminum, which affects acidic flavors. Double straining transforms the texture and visual elegance of the final cocktail. Small tool, huge impact.

Muddler (Mace/Crusher)

A cylindrical tool for muddling fresh ingredients, releasing oils, juices, and flavors. Materials: wood (traditional, absorbs odors), stainless steel (hygienic, durable), food-grade plastic (affordable, functional). The end may be flat (for pressing herbs) or serrated (for crushing fruit). Proper technique: firm pressure with a twisting motion, no violent blows. With herbs (mint, basil), press gently to release oils without making them bitter. With fruits (lime in a Caipirinha), muddle vigorously to extract juice. Suitable length for use in deep glasses and shakers.

Citrus Juicer

Tool for extracting juice from lemons, limes, and oranges. Main types: Mexican lever-style juicer (very efficient; the fruit is placed with the skin facing down), manual cone-style juicer (full control, slower), electric juicer (high volume, less control). The lever-style juicer inverts the fruit: pressure is applied from the skin, maximizing juice extraction without including bitter oils. Color-coded sizes: yellow for lemons, green for limes, orange for oranges. In high-volume bars, prepare juices in batches; freshness declines after 4–6 hours. Professional citrus press for heavy-duty use.

Peeler / Y-Peeler

Tool for cutting citrus twists: wide strips of peel without the white pith (bitter). The Y-peeler with a horizontal blade allows for precise control of thickness, producing uniform twists with minimal pith. Technique: gentle pressure, constant angle, fluid motion following the curve of the fruit. Alternatives: paring knife (greater control, slower), channel zester (thin strips). Citrus peel contains essential oils that are released into the cocktail; the quality of the twist affects the release of aroma. Professional twists have uniform thickness, clean edges, and consistent length.

Microplane / Grater

A fine-blade grater that produces aromatic powder from spices, citrus fruits, and other ingredients. The original Microplane (a brand that has become a generic term) has sharp teeth that scrape without tearing. Cocktail applications: fresh nutmeg on Flips and Egg Nogs (infinitely superior to pre-ground), citrus zest without pith, cinnamon sticks, chocolate, ginger. Grate directly over the finished cocktail as an aromatic garnish. The aroma of the fresh grate transforms the olfactory experience of the first sip. A finishing tool that makes the difference between a mediocre bar and an excellent one.

ISI Siphon / Foam Dispenser

A pressurized container that uses N2O (nitrous oxide) cartridges to create foams, quick infusions, and carbonation. The gas dissolves into the liquid under pressure; when dispensed, it emerges as a stable foam. Applications: cocktail foams (foams made from any liquid), quick infusions (30 seconds under pressure equals hours of maceration), whipped cream, dense aerated foams. Capacities: 0.25L, 0.5L, 1L. Requires meticulous cleaning and adherence to pressure safety standards. The ISI siphon (Austrian brand) is the professional standard. It revolutionized texture in contemporary mixology.

Kitchen Torch

Flambé torch for precise caramelizing, toasting, and igniting. In mixology: flambé citrus peels to caramelize oils (twist flambé), toast the surfaces of mousses, caramelize sugar in glasses (crème brûlée style), ignite aromatic garnishes, and burn wood for smoking. Professional butane torches feature an adjustable flame and piezoelectric ignition. Safety precautions: never aim at people, keep away from flammable materials, do not use near spilled alcohol. A flamed twist on an Old Fashioned adds toasted notes that are impossible to achieve any other way.

Cocktail Smoker

Device for infusing smoke into glasses or directly into cocktails. Main types: lid/dome smoker (covers the glass, fills with smoke, and is removed when serving), smoke gun (sprays cold smoke onto the liquid or container), smoking board (surface that holds burning wood chips). Fuels: wood chips (oak, apple, cherry, walnut), dried herbs (rosemary, thyme), spices (cinnamon sticks, cloves), aromatic woods (palo santo). The smoke adds smoky complexity, visual drama, and an immersive aroma. At Stillroom, the Easy Way’s smoked Campari uses smoking techniques to add depth to the classic bitter.

Hand Blender

Portable kitchen appliance with rotating blades for emulsifying, blending, and aerating liquids. In technical mixology: creating aerated foams with lecithin (intensive aeration produces light foam), emulsifying foams, preparing ultra-fine purées, and incorporating difficult-to-blend ingredients. Professional blenders have sufficient power to operate continuously without overheating. For aerated mixtures: partially submerge in the liquid with lecithin, tilt to incorporate air, blend until a consistent foam forms. The tomato foam in the Green Margarita at Stillroom requires an immersion blender to achieve its characteristic ethereal texture.

Cutting Chart

Surface for preparing garnishes, cutting fruit, and working with fresh ingredients. In a professional kitchen: polyethylene cutting boards (hygienic, non-absorbent, color-coded) or hardwood (oak, maple—aesthetically pleasing, require maintenance). Standard color code: green for fruits/vegetables, white for dairy, red for meats. Size appropriate for the workspace; sufficient thickness for stability. Keep surfaces spotless: flavors and odors transfer. Use separate cutting boards for strong-smelling ingredients (garlic, onion) that would contaminate fruit. A mise en place organized on a clean cutting board defines professionalism.

Bar Tongs

Tools for handling ice, garnishes, and ingredients without direct hand contact. Types: ice tongs (large, with serrated tips for a secure grip), precision tongs (small, for delicate garnishes), serving tongs (medium, multipurpose). Material: stainless steel only. Hygienic handling is mandatory in professional mixology: never touch ice or garnishes with bare hands. Precision tongs allow for the precise placement of decorative elements. The use of tongs conveys professionalism and respect for hygiene to the customer watching the preparation.

Dropper

Small pipette for dispensing concentrated liquids drop by drop: bitters, tinctures, saline solutions, essences. It allows for a level of precision impossible with direct pouring. Glass droppers with rubber bulbs are standard; food-grade plastic versions are available for heavy-duty use. Volume per drop: approximately 0.05 ml (varies depending on viscosity and diameter). Bitters bottles include a built-in dropper; separate droppers are used for homemade preparations. Saline solutions, hot tinctures, and aromatic extracts require drop-by-drop dosing to avoid throwing the cocktail off balance.

Atomizer / Spray

Small bottle with a spray mechanism for misting liquids over cocktails or into empty glasses. Main uses: atomized rinse (absinthe in a Sazerac, mezcal in various variations), surface flavoring, essential oils over foams, and finishing liquid perfumes. The atomization deposits a minimal amount of liquid in microscopic droplets: maximum aroma, minimum volume. Advantage over traditional rinsing (pour and discard): zero waste, uniform coverage, total control. Glass atomizers better preserve aromas; plastic ones are for intensive use. Fill with filtered liquids to prevent clogging of the mechanism.

Coupe

A stemmed glass with a wide, shallow bowl, originally designed for champagne in the 19th century. An urban legend associates it with Marie Antoinette’s bust (false). Today, it is the preferred glass for cocktails served “up” (without ice): its wide rim generously releases aromas, the stem prevents the drink from warming up in your hand, and its shallow depth elegantly showcases the cocktail. Typical capacity: 150–180 ml. Ideal for Daiquiris, Sidecars, Last Word, and Aviation. At Stillroom, the Green Margarita is served in a classic coupe, showcasing the green color of the tequila achieved through fat washing and a tomato garnish crowning the surface.

Martini Glass (Cocktail Glass)

An iconic inverted V-shaped glass with a long stem, a universal symbol of the cocktail. The tapered design concentrates aromas toward the nose as you drink; the long stem allows you to hold it without transferring heat. Elegant but impractical: its high center of gravity makes it prone to spills. Capacity: 90–150 ml (modern giant versions of 300 ml+ are aberrations that dilute classic proportions). Historically used for Martinis and Manhattans, today many bartenders prefer the more stable coupé. The Martini glass conveys instant sophistication but requires a steady hand from the drinker.

Nick & Nora

A stemmed glass with a smaller, deeper, and more rounded bowl than the coupé, named after the protagonists of *The Thin Man* (1934). A contemporary revival thanks to its practical elegance: the more closed bowl concentrates aromas better than the coupé, the modest size (150 ml) ensures proper proportions, and the deep shape minimizes spills. Perfect for stirred cocktails and spirits: Martinis, Manhattans, and Negronis served up. It conveys vintage sophistication with modern functionality. Many contemporary bartenders consider it superior to the traditional Martini glass due to its balance of aesthetics and usability.

Highball glass

A tall, straight, cylindrical glass designed for long cocktails with plenty of mixer and ice. Typical capacity: 240–350 ml. The tall shape preserves carbonation (less surface area in contact with air), holds enough ice to maintain temperature, and allows for generous amounts of mixer. The Japanese Highball perfected the serving style: crystal-clear ice filled to the top, precise proportions, impeccable carbonation. Essential for Gin and Tonic, Cuba Libre, Whiskey Highball, and Moscow Mule (when not using a copper mug). At Stillroom, the Blue Tonic, Japanese Style, Highball Martini, and Zest & Roots are served in highball glasses, honoring the family of refreshing long cocktails.

Collins glass

Similar to a highball but slightly taller and narrower, with a larger capacity (300–400 ml). Named after the Tom Collins, it was designed to accommodate the extra volume of cocktails made with plenty of soda. The difference from a highball is subtle: the Collins is more slender, emphasizing its vertical shape. In practice, many bars use highballs and Collins glasses interchangeably. Purists reserve the Collins for its namesake cocktail and its variants (John Collins, Vodka Collins). The tall cylindrical shape with straight sides is consistent in both, optimized for carbonated drinks served with a straw.

Old Fashioned / Rocks Glass

A low, sturdy glass with thick walls, designed for cocktails served “on the rocks” with large ice cubes. Capacity: 180–300 ml. The heavy design conveys solidity; the thick walls maintain temperature; the wide rim allows aromas to escape and accommodates large ice cubes or ice spheres. Named after the Old Fashioned cocktail, it is the definitive vessel for spirits with minimal dilution: Negroni, Old Fashioned, Sazerac, and whiskey neat. At Stillroom, the Punch, Super Fashion, Easy Way, Green Negroni, and Tequila Honey are served in Old Fashioned glasses, honoring the tradition of short cocktails where the spirit takes center stage.

Double Old Fashioned (DOF)

An oversized version of the Old Fashioned with a larger capacity (350–400 ml), retaining its sturdy proportions and thick walls. It holds more ice and liquid for cocktails that require extra volume without sacrificing the lowball glass’s aesthetic. Popular for serving Negronis with plenty of ice, generous Old Fashioneds, or simplified tiki cocktails. Also commonly used to serve spirits with large cubes or spheres where the ice takes up significant volume. The DOF allows for more dramatic presentations while maintaining the visual identity of the rocks glass.

Wine Glass

A stemmed glass with a wide bowl originally designed for wine, adopted in mixology for Spritzes and aperitifs. The rounded shape concentrates aromas; the stem allows for holding without warming the drink; the generous volume (350–500 ml) accommodates ice, wine, liqueur, and abundant garnishes. The Aperol Spritz popularized the wine glass as a casual, social cocktail vessel. It also works well for sangria, wine with fruit, and summer cocktails where informality is part of the experience. The large wine glass conveys generosity, approachability, and relaxed enjoyment.

Flute Glass

A tall, narrow glass designed for champagne and sparkling cocktails. The tubular shape minimizes contact with air, preserving carbonation and perlage (bubbles). The long stem prevents heat transfer. Capacity: 150–200 ml. Perfect for French 75, Kir Royale, Bellini, and Champagne Cocktail. The bubbles rise visually up the narrow stem, creating a spectacular effect. Some sommeliers argue that the flute sacrifices aromatic expression in order to preserve effervescence; tulip glasses offer a compromise. For cocktails where the bubbles take center stage, the flute remains the undisputed classic choice.

Balloon Glass (Gin and Tonic Glass)

A large-capacity glass (600–800 ml) with a wide, rounded bowl and short stem, popularized in Spain for the contemporary Gin Tonic ritual. The wide rim releases botanical aromas; the generous capacity accommodates plenty of ice, generous portions, and elaborate garnishes; the rounded shape allows the color and decorative elements to be appreciated. Originally a cognac/brandy glass, Spain adopted it for Gin Tonic, elevating it to a global phenomenon. Criticized for excessive dilution and making it difficult to achieve correct proportions; defended for its theatricality and immersive sensory experience. An icon of Spanish gin culture.

Tiki Mug

Sculptural ceramic vessels shaped like Polynesian idols, moai heads, pineapples, skulls, or other kitschy tropical motifs. An essential part of the tiki experience: a cocktail isn’t just something you drink—it’s a performance. The mugs conceal their contents, creating an air of mystery; their elaborate shapes invite collecting; the ceramic material maintains the temperature. Variable capacity: 300–500 ml. Originating in the Tiki bars of Don the Beachcomber and Trader Vic’s in the 1930s and 1940s, they are now collector’s items. At Stillroom, the Tropical Tiki can be served in an appropriate ceramic mug to honor the genre’s escapist tradition.

Julep Cup / Pewter Cup

A stemless metal glass (traditionally pewter or silver, now stainless steel or copper) designed specifically for the Mint Julep. Metal conducts cold exceptionally well: when filled with crushed ice, the outside of the glass frosts over, creating its characteristic appearance. The frost indicates the perfect temperature and is an essential part of the experience. It is held only by the rim or the base to avoid warming it with your hand or melting the frost. The Kentucky Derby standardized the pewter cup as the official vessel. It works for any cocktail with crushed ice where the frosted appearance adds value.

Snifter / Cognac Glass

A short-stemmed glass with a wide bowl at the base that tapers toward the rim, designed to concentrate the aromas of aged spirits. The hand cradles the bowl, subtly warming the liquid and releasing volatile compounds; the narrow rim directs the aromas toward the nose. Capacity: 180–350 ml (filled only to a small portion). Classic for brandy, cognac, and whiskey tasting. In mixology, it is used to serve complex aromatic cocktails or as a vessel for flambéing (the narrow rim concentrates the flame). Elegant for special presentations where aroma takes center stage.

Clay Cup / Sake Cup

Handcrafted ceramic vessel with a rustic aesthetic and tactile textures, traditionally used for sake and mezcal. The porous material interacts subtly with the liquid; the irregular shapes convey craftsmanship; the absence of a stem connects the hand directly to the vessel. For sake, there are specific categories: ochoko (small cup), guinomi (larger cup), and masu (wooden box). The clay cup adds cultural authenticity and a tactile sensory experience. At Stillroom, the Satori Floral is served in a sake cup or clay cup to honor its Japanese ingredients: infused sake, yuzu, shiso, and sakura blossoms.

Neat

A spirit served on its own, at room temperature, without ice, water, or any accompaniments. The spirit goes directly from the bottle to the glass, typically an Old Fashioned or a snifter. “Neat” is the purest way to appreciate a spirit: without dilution to soften it, without cold to numb the taste buds, and without additives to mask its character. Reserved for quality spirits where the goal is contemplative tasting. Not to be confused with “straight up” (which implies chilled and strained). Neat whiskey, neat mezcal, neat cognac: these convey respect for the spirit and a desire for an unmediated experience.

On the Rocks

Served over ice in a lowball glass (rocks glass/Old Fashioned). The ice gradually cools and dilutes the drink, softening the spirit and allowing its flavor profile to evolve as you drink. The quality of the ice matters greatly: large, dense cubes dilute slowly; small or hollow ice will water down the drink quickly. “Whiskey on the rocks” is a classic order; “Negroni on the rocks” is the standard serving style. The term “rocks” refers to the ice. Some spirits (mild bourbon, reposado tequila) shine on the rocks; others (delicate single malts) get lost. A legitimate matter of personal preference.

Up / Straight Up

A cocktail shaken or stirred with ice, then strained and served without ice in a stemmed glass (coupé, Martini, Nick & Nora). The liquid is cold, but the glass contains no ice: the stemmed glass allows it to be held without warming it up. “Martini up” is the classic serving style; “Daiquiri up” is another example. Key difference from “neat”: “straight up” implies that the drink was chilled with ice and then strained. The cocktail is cold but clear, without continuous dilution. The temperature is maintained only briefly; consume fairly quickly to enjoy it at its best.

Dirty

A variation that adds olive brine to the cocktail, primarily to the Martini. The Dirty Martini includes a splash of brine that adds saltiness, umami, and characteristic cloudiness. Variations: “slightly dirty” (little brine), “dirty” (standard amount), “filthy” or “extra dirty” (plenty of brine, dominant olive flavor). The quality of the olives and their brine directly affects the result. Beyond the Martini, “dirty” can be applied to any cocktail where that salty-olive profile is desired. At Stillroom, the Highball Martini incorporates olive brine as a nod to the deconstructed Dirty Martini.

Perfect

A variation that calls for equal parts red vermouth and dry vermouth, rather than using just one. The “Perfect Manhattan” is half red vermouth, half dry; the “Perfect Martini” balances both vermouths. The term suggests a “perfect balance” between sweet and dry. It does not mean it is better or worse than the standard version: it is a specific variation with an intermediate profile. Useful for those who find the Manhattan too sweet or the Dry Martini too austere. Any cocktail with vermouth can be made “perfect” by splitting the proportion between both styles.

Twist

A strip of citrus peel (without the white pith) squeezed over the cocktail to release essential oils; optionally, it can be rubbed along the rim and placed on top as a garnish. “Martini with a lemon twist” indicates that a citrus flavor is desired instead of an olive. The twist is cut with a peeler, held over the cocktail with the outer (colored) side facing down, and squeezed firmly so that the oils burst into an aromatic spray. It can be flambéed to caramelize. Types based on the citrus fruit: lemon twist, orange twist, grapefruit twist. The twist transforms the aromatic profile of the first sip.

Wedge

A triangular wedge cut from a citrus fruit, typically 1/8 of the fruit. It is used as a garnish and a functional element: the customer can squeeze out additional juice to taste. Common in Gin and Tonic (lime or lemon wedge), Corona (lime wedge inserted in the neck), and Mexican beers. The wedge adds color, aroma, and the option to adjust acidity. Difference from a “wheel”: the wedge is three-dimensional and squeezable; the wheel is a decorative slice. “With a lime wedge” clearly communicates exactly what garnish is expected. Standard mise en place cut in any bar.

Wheel

Cut the citrus fruit into a full circle, resulting in a cross-section slice approximately 5 mm thick. Place it on the rim of the glass, floating in the cocktail, or as a garnish inside. Primarily decorative, though it releases aromatic oils upon contact with the liquid. Common in Collins, Highballs, and long cocktails where aesthetics matter. A half-wheel is a frequent variation. Wheels are cut from firm fruits with no visible seeds, using a sharp knife for clean edges. A fundamental part of the visual mise en place that conveys freshness and attention to detail.

Back / Chaser

A non-alcoholic beverage served alongside a spirit or cocktail to "chase" or alternate with. "Whiskey with a back of water" refers to a glass of whiskey accompanied by a separate glass of water. The back cleanses the palate, refreshes, and allows the drinker to control the dilution externally. “Pickle back” is a shot of whiskey immediately followed by a shot of pickle brine (an American trend). Soda back, ginger ale back, and water back are common requests. The chaser is not mixed: they are two separate containers that the drinker alternates between as preferred.

Call (Brand Liqueur)

An order that specifies a particular brand of spirit rather than accepting the bar’s standard option (well). “Gin and Tonic with Tanqueray” is a call drink: the customer “calls” for the desired brand by name. The price of the cocktail increases based on the difference between the well option and the requested brand. Call drinks signal an informed preference and a willingness to pay for specific quality. An intermediate category between well (the most economical) and top shelf (premium). The bartender must confirm availability if the requested brand is not in stock.

Well (Well/House)

Standard house spirits, stored in the “well” (a rack of easily accessible bottles) at the bar. These are the default options when the customer doesn’t specify a brand: a “gin and tonic” ordered without further specification uses the well gin. Well spirits are inexpensive and high-turnover; quality varies greatly depending on the establishment. In quality bars, even the well spirits are drinkable; in others, they are low-grade spirits. “Well drink” has a base menu price. Knowing the bar’s well policy indicates what to expect when ordering without specifying a brand.

Top Shelf (Premium/Reserve)

High-end spirits, typically placed on the top shelf of the back bar where they are visually displayed. These are the premium bottles: aged single malts, extra-aged tequilas, XO cognacs, and limited-edition bourbons. “Top-shelf margarita” means using premium tequila instead of well or call. The price reflects the spirit’s category. Some bars distinguish between call (standard quality brand), premium (high-end), and top shelf (the most exclusive). The terminology varies, but the hierarchy is universal: well < call < premium < top shelf.

Virgin / Mocktail

An alcohol-free version of a cocktail that preserves the flavor profile by replacing spirits with non-alcoholic ingredients. A “Virgin Mojito” omits the rum; a “Virgin Mary” is a Bloody Mary without vodka. The term “mocktail” (mock + cocktail) describes cocktails specifically designed to be alcohol-free, not just watered-down versions of classics. Non-alcoholic mixology has evolved into original creations featuring non-alcoholic spirits (Seedlip, Lyre’s), shrubs, low-alcohol fermented beverages, and techniques that add complexity without relying on ethanol. At Stillroom, the Pinkie and the Limonada Tropical demonstrate that “non-alcoholic” drinks can be just as technically sophisticated.

Appetizer

A drink consumed before a meal to stimulate the appetite. Typical characteristics: bitter, dry, relatively low in alcohol, and refreshing. Italian bitters (Campari, Aperol), dry vermouths, fino sherry, and cocktails made with them are classic aperitifs. The Negroni Sbagliato, Americano, Spritz, and Dry Martini all serve as aperitifs. Aperitif culture is a Mediterranean social ritual, particularly in Italy and Spain: the time between work and dinner dedicated to socializing with a drink in hand and small bites. At Stillroom, the aperitif philosophy permeates cocktails designed to open the palate before the dining experience.

Digestive

A drink consumed after a meal to aid digestion. Typical characteristics: more intense, often bitter or herbal, higher alcohol content, served in small portions. Amaro liqueurs (Fernet, Averna, Montenegro), cognac, brandy, grappa, and herbal liqueurs (Chartreuse, Bénédictine) are classic digestifs. Digestive cocktails tend to be short, intense, and spirit-forward: Stinger, Vieux Carré, Black Manhattan. The ritual of the digestif concludes the meal; some traditions include coffee, followed by a digestif. Bitterness stimulates bile production (traditional theory) while alcohol relaxes.

Long Drink

A generously sized cocktail (250–400 ml), served in a tall glass with plenty of ice and a mixer, designed to be sipped slowly. This contrasts with “short drinks” (short, intense cocktails without extended dilution). Highballs, Collins, Mules, and Spritzes are long drinks. The long format prioritizes refreshment over intensity; the gradual dilution by the ice is part of the experience. At Stillroom, Blue Tonic, Japanese Style, Tropical Tiki, and Tropical Lemonade are long drinks designed to be enjoyed after a meal, during extended conversation, or as a relaxed aperitif.

Short Drink

A concentrated cocktail in a smaller serving size (60–120 ml), served in a stemmed glass or lowball glass, where the spirit and mixers take center stage without excessive dilution. The Martini, Manhattan, Old Fashioned, Negroni, and Daiquiri are all short drinks. The short format prioritizes intensity, complexity, and a direct alcoholic experience. They are consumed fairly quickly (especially those served up) before the temperature rises or dilution ruins the balance. At Stillroom, the Green Margarita, Super Fashion, Punch, and Green Negroni are short drinks where every sip delivers concentrated potency.

Last Call

A bar announcement indicating that closing time is approaching and it’s the last chance to order drinks. An Anglo-Saxon tradition where the bartender announces “last call for alcohol,” typically 15–30 minutes before the legal closing time. In Spain, it’s less formalized, but the concept exists. Culturally, last call marks the transition of the night: the moment to decide whether to call it a night or order that last drink. Some bars turn it into a ritual: a bell, a verbal announcement, a change in lighting. Respect for last call and closing time distinguishes pleasant customers from problematic ones.