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A type of beverage that is produced from fermented fruit, usually apples. The fermentation produces alcohol and the alcoholic content may vary between different commercial brands.

An alcoholic beverage made with a cognac base that is flavored with the fruit of an orange, providing a sweet, strong orange flavor to this cordial.

A utensil to use for keeping moisture that drips from beverage containers or rough surfaced bottles away from damaging tabletops or making unsightly appearances.

A round club-like utensil, similar to a pestle, that easily crushes fruit, seasonings and herbs in the bottom of a glass when making beverages requiring the juice or flavor of a fresh herb or fruit to enhance the taste of the drink.

Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent.

A term used to refer to either a chocolate beverage, similar to cocoa or a semi-soft cinnamon-scented chocolate.

A common term used in reference to beverages that do not contain alcohol. They are generally catagorized with those containing carbonation but not always.

A type of flavoring, coating, syrup, candy, dessert, or beverage made from the seeds of the cacao tree.

Designed to measure the temperature of liquids, the Wine Thermometer is useful for keeping beverages at the ideal or the desired temperature.

A countertop storage utensil that holds and keeps ice from melting rapidly. Most often used in bar areas, buffets or kitchens when serving beverages, Ice Buckets are typically made from stainless steel, plastic, glass or copper and may be constructed of materials that contain insulation.

A grilling utensil that is made to hold a canned beverage (beer, juice, or carbonated drinks) so that it is stable as the can rests inside the cavity of a whole bird while it is grilling for vertical roasting.

A common flavoring and liqueur produced as either a dark green or a clear colored mixture that provides a cool and refreshing mint flavor for beverages, baked goods and other food dishes.

A chilled drink traditionally served in Brazil that is made from Cachaca, an alcoholic beverage distilled from sugarcane that is similar to rum.

A cooking utensil which is used most often to boil water for beverages made with additional ingredients that are best prepared with boiling water.

The juice from a fresh tangerine that can be consumed as a beverage or used as an ingredient. It has a sweet citrus flavor and is the same color of orange as the flesh of the tangerine.

The title given to a person who is typically employed in a restaurant, food and beverage service company, or a similar occupation who is capable of providing a depth of knowledge regarding different types of wine, their use, the pairing with other foods, and general background information.

A measure used to determine the amount of alcohol added to a mixed drink beverage, such as a "jigger" or a "shot" of rum.

1. A Japanese wine which is made from steamed, fermented rice and does not require aging. It has a slightly sweet taste and is a popular alcoholic beverage served warm in Japan.

Tea that has been flavored by adding herbs such as mint or rosemary to enhance the flavor of mildly flavored teas.

The sweet juice extracted from pineapples, which is used as a beverage or as an ingredient in a recipe.