Beverage Glossary Alphabet (D)

Dash. A one-sixth teaspoonful, or about 10 drops of a liquid.

Dasher. A dispenser built into the neck of a bottle from which no more than a dash isusually dispensed, such as Tabasco or bitters.
Dealer at large. A liquor retailer who travels and makes sales in more than one state, suchas a circus or carnival vendor.
Decant (dee-KANT). To carefully pour wine from a bottle to a carafe (or a decanter) so thatthe sediment remains in the bottle.


Delivery system. The process for ordering, producing, and delivering food and drinks tocustomers.
Demeraran rum. A rum made in Guyana; when specified in a drink recipe, it often means151-proof rum.
Demi-sec. A French term on a Champagne label; the literal translation is half dry, but thisis one of the sweetest styles of Champagne.
Demographics. Statistical data on population of a given area, such as age, income, dininghabits, and lifestyle.
Denominazione di Origine Controllata (de-nom-ee-NATZ-ee-OH-na dee OR-ih-JEEN-ahKON-troh-LAT-ta). A phrase on an Italian wine label indicating that the wine comes fromthe controlled district named and meets its strict legal standards. Abbreviated D.O.C.
Denominazione di Origine Controllata Garantita. In Italy this label designation indicatesthat the wine meets even higher standards than the normal D.O.C. "Garantita" means guaranteed.Abbreviated D.O.C.G.
Depletion allowance form. A paper on which any problem with inventory is recorded:breakage, spills, transfers from one bar or site to another, or any beverage given away forany reason.
Dessert wine. 1. A class of fortified wines, often sweet, that includes port, sherry, Madeira,marsala, angelica, and muscatel. 2. Any sweet wine served at the end of a meal.
Detail tape. The paper tape made by a POS system or cash register as a way of documentingsales.
Diastase. The enzyme in malt (sprouted grain) that changes starches to sugars.
Die. A vertical structure that supports the top of the front bar and divides the customer’sside from the bartender’s side.
Dionysus. The god of wine in Greek mythology. Also called Bacchus, in Roman mythology.
Direct draw. The practice of serving draft beer most directly from the keg so that very shortbeer lines are required.
Distillation. The separation of alcohol from a fermented liquid by heating to vaporize thealcohol, then condensing the vapors.
Distilled spirit. An alcoholic beverage made by distilling a fermented liquid.
Doppelbock. German for double bock, this especially rich, strong bock beer is made as highin alcohol content as possible. See bock beer.
Doux. A seldom-seen designation on a Champagne label indicating extreme sweetness.
Draft beer. An unpasteurized beer drawn from keg to glass. The British spelling is draught.
Drambuie (dram-BOO-ee). A brand-named liqueur made from Scotch and honey.
Dramshop laws. State laws dictating (among other things) that the seller of alcohol to anintoxicated person may be held liable for damages caused by that person.
Drink size. The amount of base ingredient used per drink.
Dry. 1. Lacking in sweetness. 2. A person favoring the prohibition of alcoholic-beveragesales. 3. The term used for an area in which the sale of alcoholic beverages is forbidden.
Dry beer. A beer with less sweetness and little or no aftertaste; light and lively.
Dry gin. An English-style gin, as opposed to Dutch gin.
Dry stout. A beer made in the stout style, but without lactic sugar, creating a stout that isnot sweet-tasting.
Dutch gin. A full-bodied, malt-flavored gin imported from Holland. Not a bar gin. Alsocalled Hollands, Genever, and Schiedam.

source:(http://www.hotelmule.com/)