Know your Algonguin from your El Diablo
Sometimes it can appear that us bartenders are speaking in a foreign tongue, this page helps to get us all speaking the same language.
This is a homemade solid block of ice, which can either be used whole in a punch bowl, or can be used as a base from which to chip large chunks to go into glasses, as they melt much more slowly than regular ice cubes.
To make simply pour filtered or still mineral water into a sealable plastic container and place in the freezer until solid all the way through. If you wish the block to be as clear as possible, simply rock the container gently periodically as it freezes.
The transfer of a flavour or character from one item to another. Most usually from the emersion of an ingredient in liquid e.g. vanilla pods in plain vodka to produce homemade vanilla vodka.
By far the best way to make an infusion is to empty the alcohol into a kilner jar but retain the bottle for later. Add the ingredient to be infused (e.g. vanilla, cinnamon etc) and leave for several day, shaking the contents gently throughout the week will help, keeping the jar in a warm (but not hot) environment will also speed things up if necessary.
When the desired level of flavour has been reached decant the liquid back into the bottle (which should be labelled accordingly) preferably through a filter, muslin cloth works well.
Infusing stright into the bottle is not advisable because the flavour will continue to get stronger and stronger and will mean that the drinks will taste different each time you make them.