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What does it mean if a bartender is behind the stick?
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Why should you know bar terms and bar Lingo?
- 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.
- 86
- Chaser
- On The Rocks
- Up
- Neat
- Behind The Stick
- Finger
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. Likewise, a bartender can 86a customer who’s had a bit too much by kicking them out. 86's etymology is a little murky with explanations ranging from alcohol strength t...
This term for a small amount of a liquid—beer, water, soda, pickle brine, etc.—that accompanies a strong drink or shot is most likely derived from the French term chasse, which translates to “[it] chases.” Chaserhas been in use in English since about 1800, but it most likely originally referred to the practice of taking a sip of liquor to quash the...
As one of the most commonly used bartending terms, it’s useful to know that this order will get you a bar’s standard pour (often 1.25, 1.5, or 2 oz) of straight spirit poured over ice in a rocks glass. Some Scotch whisky companies have asserted that this term comes from the Scottish tradition of chilling their drinks with rocks cooled in a river. T...
Up and neat are two of the most confused terms in the bartending world. A drink served up has been chilled through by shaking or stirring, then strained into an empty glass and served without ice. Its origins date back to 1874, but these are murkier than most. It’s likely that ordering a drink upmeant that it was served in a glass with a stem. Thou...
A drink served neat, on the other hand, would be poured from the bottle into a glass and served at room temperature without ice. For spirits, this term seems to have arisen in the early 1800s, but was used to signify or order unadulterated wine from the late 16th century onwards.
If a bartender is behind the stick, he or she is working behind the bar doing the actual bartending rather than managerial tasks. Though this term is believed to have come from the wooden handles on beer taps, its exact origins are still unknown.
This measurement system hearkens back to the saloons of the Wild West. Patrons would order the size of their pour based on the width of the barman’s fingers. Since this system is rather imprecise, many bars have abandoned it entirely. However, others have begun the fight to standardize a one-finger pour. Bars fighting to formalize the measurement h...
- 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.
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. Behind the stick: Working behind the main bar, as opposed to working out in the cocktail area or service station; thought to refer to the keg tap levers (learn: how long does ...
Bartender. A bartender (also known as a barkeep or barmaid or a mixologist) is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment as well as in restaurants and nightclubs, but also occasionally at private parties.
Mar 7, 2023 · It’s also important that you observe the “flow” of work – and who’s actually behind the bar. Take a seat, and look at how the bar is set up. Ask the bartender questions. Watch and see where his “bartender tools” are. Observe how he uses the bar equipment. There’s nothing worse than being extremely busy, reaching down for that ...
Nov 30, 2023 · A mixologist is a person who has studied the history of mixed drinks and cocktails. They often know the significance behind each ingredient in a drink and understand the impact of each mixing technique.
