Cocktail clarity

In the interests of transparency, it would be useful to provide a more accurate definition of what a cocktail is. Throughout the Introductions to all three books in the Cocktails of Crime series, I use the term “short drinks” to explain what a cocktail is. However, while most cocktails are short in volume – they’re not served in litres or pints or even half pints – certain longer drinks (appropriately served in taller glasses) also satisfy the requirements of a cocktail. Here we can list certain Grog recipes and Highballs such as the classic Long Island Iced Tea. What qualifies these as cocktails is the simple fact that they are all “mixtures” containing at least one spirit fused with other ingredients – hence the term “mixologist” for the person who invents or makes them. Other ingredients could be additional liquor, water, ice, fresh fruit or fruit juices, bitters, herbs and an assortment of garnishes. In other words, the contents of the drink can be simple (such as a Pink Gin which combines just two ingredients: gin and bitters), or call for measures of as many as five different alcoholic ingredients (like the Aunt Roberta). Consequently, the French term apéritif cannot be used synonymously with the term cocktail as the former (taken as an appetizer before a meal) contains a single beverage such as wine.