A cocktail is a mixed drink, usually alcoholic. Most commonly, a cocktail is a combination of one or more spirits mixed with other ingredients, such as juices, flavored syrups, tonic water, shrubs, and bitters. Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails.
A bar, also known as a saloon, a tavern or tippling house, or sometimes as a pub or club, is a retail business that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and other beverages such as mineral water and soft drinks. Bars often also sell snack foods, such as chips (crisps) or peanuts, for consumption on their premises. Some types of bars, such as pubs, may also serve food from a restaurant menu. The term "bar" refers both to the countertop where drinks are prepared and served and also by extension to the entirety of the establishment in which the bar is located.
The term derives from the metal or wooden bar (barrier) that is often located along the length of the "bar". Over many years, heights of bars were lowered, and high stools added, and the brass bar remains today.
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages encompass coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine, have been consumed for centuries.
In addition, alcoholic drinks such as wine, beer, and liquor, which contain the psychoactive substance ethanol, have been part of human culture for more than 8,000 years. Non-alcoholic drinks typically refer to beverages that are traditionally alcoholic—such as beer, wine, or cocktails—but are produced with a very low alcohol by volume content. This category includes beverages that have undergone processes to remove or significantly reduce alcohol, such as non-alcoholic beers and de-alcoholized wines.
Chocolate liqueur is a chocolate-flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology, baking, and cooking.
Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world.
Rums are produced in various grades. Light rums are commonly used in cocktails, grog, or toddy, whereas "golden" and "dark" rums, once typically drunk straight (U.S. English) or neat (Commonwealth English), iced ("on the rocks"), or in cooking, are now commonly drunk with mixers. Premium rums are made to be consumed either straight or iced.
Worcestershire sauce or Worcester sauce (/ˈwʊstər(ʃər)/ WUUST-ər(-shər)) is a fermented condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in Worcester, Worcestershire, England, during the first half of the 19th century. They later formed the company Lea & Perrins. Worcestershire sauce has been a generic term since 1876, when the High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire".
Worcestershire sauce is used on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar. It is also used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and devilled eggs. As a background flavour and a source of savouriness, it is added to dishes such as beef stew and baked beans.