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- Within the bar and restaurant world, patrons and ingredients alike can get 86 ’d. If a bartender runs out of something or wants to get rid of it, she may tell other barstaff to 86 it.
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If a bartender runs out of something or wants to get rid of it, she may tell other barstaff to 86 it. Likewise, a bartender can 86 a customer who’s had a bit too much by kicking them...
- The Barman
- Bar Spoon – a long mixing spoon which often has a lemon zester or something similar on the other end. Bitters – a herbal alcoholic blend which is meant to be added to other cocktails to enhance flavour (e.g a Manhattan is rye, sweet vermouth and a couple dashes of bitters).
- Call Drink – Refers to when the customer orders a drink by giving both the specific name of the liquor and the name of the mixer. E.g. Tanqueray Ten and Tonic, Bacardi and Coke.
- Dash – A few drops or a very small amount of an ingredient. Dirty – Adding olive juice to a martini which makes it a Dirty Martini. The more olive juice, the dirtier the martini.
- Dry – Very little vermouth added to a martini. The more dry the customer wants their martini, the less vermouth added. Flame – Setting a drink on fire. Sambucca is often lit on fire to heat it up before putting the flame out and drinking it.
Behind: Called out when making one's location known when not in the line of sight, to avoid running into any other barbacks, bussers, or bartenders behind the bar.
- Michael Dietsch
- Behind the stick: A slang term for the act of getting behind the bar and doing the work of bartending. The origins of the phrase aren't perfectly clear, but "stick" seems to refer to the tap handles used for pulling glasses of draft beer.
- Building a drink: You probably know what it means to stir a drink or shake a drink. To build a drink, you add ice to a glass and then add the spirit and mixers.
- Rolling a drink: Another method for mixing a drink. In this case, you build the drink in the mixing glass, and then gently pour it into a shaker tin or another mixing glass to mix things together.
- Buy back: First rule of going out for drinks: Don't be a jerk. As if you need a good reason to be not a jerk, here's a good one: your bartender just might shower some appreciation on you in the form of a complimentary drink, or a buy back.
Jan 28, 2023 · 86ed: Bar slang for running out of item or discontinuing something. Behind the stick, behind the pine: Simply put, working behind the bar. Burn the ice, burn the well: The ice needs to go!
- Allison Freeman
Dec 26, 2021 · 100 Bar Terms and Slang. 3-Deep: You’re busy, man! People are lined up three-deep at the bar. Or, 2-deeper. 86’d: Customer is asked to leave the bar premises. May be for the day or permanently. Aperitif: Kind of a “before dinner” drink. Sherry, Ouzo – even champagne. Many variations.
Jun 27, 2023 · Most Common Bartending Terms. There are specific phrases and words that bartenders and servers use that you have heard at least once. Deep: 2-deep, 3-deep, for example, implies that two or three people are in line at the bar. 86’d: This is bar slag for running out of something or stopping a particular thing.
