10 Common Cocktail Ingredients You’re Probably Pronouncing Incorrectly
Today’s cocktail menus can read like a foreign language. Aside from the base spirit, casual drinkers may not recognize a single ingredient.
In the U.S., terms like “orgeat,” “Demerara syrup,” and “shōchū” aren’t so common outside of cocktail menus, so pronouncing them can feel intimidating. Similar to how some wines gain popularity for their easier-to-pronounce varieties (think: Chardonnay over Gewürztraminer and Cabernet Sauvignon over Greece’s Xinomavro), drinkers may be missing out on their new favorite cocktail simply because they don’t know how to pronounce one of its star ingredients, let alone know what it adds to the drink.
We asked five experts to weigh in on the most mispronounced cocktail ingredients. Below, discover their index with the correct pronunciations and why bartenders love to use them.
Orgeat
Pronunciation: ORR-zhat
Orgeat is an almond syrup with a sweet and nutty profile (that’s surprisingly easy to make at home). “It can bring a super sweet earthy element to a drink, while complementing or contrasting other flavors fairly easily,” explains Andy Bechtol, bar manager at Hecate in Boston. You’ll frequently find orgeat used as a sweetener, like in Bechtol’s favorite Trinidad Sour, but its most classic appearance is in a Trader Vic’s Mai Tai.
Falernum
Pronunciation: fuh-LURR-num
Falernum is a spiced, sweet liqueur with Caribbean origins. Many bars make their own versions to layer into cocktails, says Christian Shaum of Asador Bastian in Chicago. Falernum can be rum-based (around 15% abv) flavored with lime, ginger, clove, and almond, or it can be a non-alcoholic syrup with the same profile. It’s a key component in many tiki drinks, like the Zombie, and rum cocktails, like Corn ’n’ Oil, thanks to “its spicy, nutty complexity,” says Shaum.
Oleo Saccharum
Pronunciation: OH-lee-oh-SACK-uh-ruhm
In Latin, oleo saccharum literally translates to “oil-sugar.” It is a classic cocktail syrup made by muddling citrus peels with sugar, then leaving it to sit and extract the flavorful essential oils of the peels. That concoction then gets thinned into a syrup with hot water or citrus juice, resulting in a “rich, bright, and intensely citrusy mixture,” says Alex McCutchen, beverage director of The Patterson House in Nashville. “It adds a remarkably deep, aromatic, and bright citrus flavor that is richer and more complex than simple citrus juice or zest.” It’s a staple in punches like the Philadelphia Fish House Punch, but for a modern twist on a classic, try it in an Old-Fashioned.
Demerara
Pronunciation: dem-uh-RARE-uh
Bar menus often shorten Demerara sugar or syrup to simply “Demerara,” which refers to a type of natural, minimally processed brown sugar cane originally from Guyana. “It consists of large, crunchy, pale-brown crystals that still retain some of the natural molasses,” says McCutchen. This makes it ideal for turning into a syrup, as it offers a richer mouthfeel than refined white cane sugar. The “deep, toasted, almost toffee or caramel-like flavor” makes Demerara syrup a delicious alternative to the standard simple syrup in cocktails like the Old-Fashioned, says McCutchen.
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Lillet Blanc
Pronunciation: Lee-LAY blanc
Lillet Blanc is an aromatized wine made from a base of Bordeaux grapes (primarily Semillon and Sauvignon Blanc), quinine from Peru, and a cuvée of both bitter and sweet orange fruit liqueurs. After resting for a year in French oak barrels, “it offers a diverse range of flavors that include white flower, orange peel, honeysuckle, passionfruit, and pine” that offers as “a floral complexity and slightly bitter finish when added to cocktails,” says Seth Hiravy, bartender at Death & Co. You’ll most famously find this ingredient in a Vesper martini, Corpse Reviver No. 2, or something simple like a Lillet Spritz.
Cocchi Americano
Pronunciation: Koh-KEE Americano
This Italian fortified wine “adds a bit of a heavier botanical presence than most vermouths, with slightly less sugar and more bittering agents,” according to Bechtol. This translates to more depth and bitter floral notes in spirit-forward cocktails. “If you were to use Cocchi Americano in a Vesper instead of Lillet, it would be more akin to the Lillet used back when Casino Royale was written—and I would say the same for a Corpse Reviver No. 2,” advises Bechtol.
Shōchū
Pronunciation: Show-CHOO
Distilled from rice, barley, or sweet potatoes, this traditional Japanese spirit’s flavor varies depending on its base ingredient. “Rice-based shōchū is clean and reminiscent of sake, barley brings a nutty character, while sweet potato versions offer earthy and malty depth,” explains bartender Nico de Soto. “It’s an incredibly versatile spirit that can replace any clear liquor in cocktails—from a classic Martini to an Espresso Martini.”
Aquafaba
Pronunciation: AH-kwuh-fah-buh
Often used as a substitute for egg white in cocktails, aquafaba is the liquid from chickpeas. It’s used to create a vegan-friendly, flavorless foam on top of cocktails like sours. “It contains proteins, starches, and soluble plant solids that leach out during cooking, giving it the ability to trap air and emulsify when shaken,” says Shaum. You only need a small amount, about half an ounce to create a thick “head” for your cocktail.
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Laphroaig
Pronunciation: La-FROYG
This single malt peated Scotch from Islay is increasingly used in cocktails to add layers of intense “smoke, peat, and even some chocolate and barley notes,” says Bechtol. His favorite use of Laphroaig is in a Penicillin—usually a small addition into the cocktail itself and also misted on top with an atomizer.
Worcestershire
Pronunciation: wuss-stuh-SURE
Worcestershire Sauce is a British condiment made from fermented fish that’s “a powerful tool behind the bar,” says de Soto. “Just a few drops can elevate cocktails with a savory umami kick, especially tomato-based drinks, or timeless stirred classics.” Try it in a Bloody Mary, Michelada, or for a more pungent dirty martini, a solo drop before shaking or stirring will do.
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