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Orange Bitters: Type of bitters with an orange base widely used in cocktails.
Orange Brandy: Orange-flavored brandy.
Orange Curacao: Type of Curacao originally produced with oranges from the Curacao Island.
Orange-flower water: Fragrant fluid of orange petals that is used sparingly to accent mixed drinks. It is made by the distillation method and is often used in baking and cooking.
Orange Gin: Orange flavored gin made by macerating orange peels in gin for up to two months. It can be found sweetened or unsweetened.
Orange Grapefruit Juice: Beverage produced with water and the juice of oranges and grapefruits.
Orange Hi C: Orange-flavoured soft drink.
Orange Juice: A beverage made with the juice of oranges.
Orange Liqueur: Orange flavoured liqueur produced either by the maceration method or the infusion method.
Orange Sherbet: Mixture of oranges, ice, and sugar blended and frozen to form a dessert-like substance with an orange taste.
Orange Soda: Soda flavored with orange. It is normally non-alcoholic.
Orange Syrup: Mixture of sugar dissolved in water and flavored with oranges.
Oregano: Sweet smelling herb used on pizzas and as a seasoning.
Oreo Chocolate Cookies: Type of chocolate flavoured cookies with white icing in the middle produced by the Oreo company.
Orgeat Syrup: A bitter almond flavored syrup.
Ouzo: A Greek aperitif with a strong anise flavour. It normally has forty percent alcohol by volume.
Ovaltine: Chocolate mix in the form of a powder that contains a good source of many vitamins and minerals.
Oyster: A shell fish that is sometimes eaten raw. It may sometimes contain a pearl that has value to it.
Oak: A type of wood used for building wine and spirits barrels that imparts flavor, character and age-enhancement to the alcohol at hand. American oak generally lends an assertive Bourbon-like flavor while French oak tends to give off a more subtle and spicy taste.
Oaky: Wine-tasting term to describe the obvious smell or taste of oak, often detected as buttery, vanilla-like or cedary.
Oenology (eh-NAHL-oh-gee): Synonymous with enology. It is the study of wine.
Off: This tasting term indicates undesirable flavors or aromas in the alcohol.
Off Dry: The tasting term for slightly sweet wine containing residual sugar.
Old Ale: An English term for a beer that has a medium strength and a sweet alcohol-tinged finish.
Oporto: A seaport city in northern Portugal that is the shipping point for Port wines.
Organic: Term in wine jargon that refers to wine produced from organically grown grapes. However, it does not always mean using purely organic winemaking methods.
Orgeat: non-alcoholic almond syrup.
Orvieto (ohr-v'YAY-toh): Region of Italy's Umbria region that produces white wines that have the same name as the region itself.
Oxidized: Tasting term to describe a wine or other beverage that has suffered excessive exposure to air, causing its aromas and flavors to turn stale.
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 Description: An invaluable reference for any bartender or home entertainer, this book is conveniently organized into informative sections that explain how cocktails are made and include important information about their ingredients. For easy use, more than 500 recipes are arranged alphabetically, each cross-referenced in drink categories.
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