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6. Behind the Stick. 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 ...
- 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.
Jan 28, 2023 · Bartending Terms While Working. Outside of phrases about cocktails, there's some common jargon you'll hear a bartender or server use. 86ed: Bar slang for running out of item or discontinuing something. Behind the stick, behind the pine: Simply put, working behind the bar.
- Allison Freeman
Jul 17, 2020 · Back: Also called a chaser, a drink meant to be consumed separately but directly after a type of liquor. Barback: The support staff who keeps bartenders’ wells stocked, cleans glassware, makes ice, busses empties and changes kegs. Many also make their bar’s signature cocktail ingredients like infusions, syrups, shrubs and tinctures, daily.
- Dylan Garret
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Jan 11, 2024 · According to Alex Thomas, the Master Blender for Bushmills Irish Whiskey, this is a process that occurs naturally. “During maturation, the cask breathes in and out — a process called oxidation,” she says. “As the cask breathes out, the alcohol molecules gradually evaporate through the cask’s porous walls, which results in the cask ...
On the Rocks: Customers may think they've outsmarted the bartender into giving them more alcohol, but it is important to know that this order will get you a standard pour (often 1.25, 1.5, or 2oz) of straight spirit served over ice. Frost: To frost a glass, dip it in water, let it drain and stick it in the freezer.
Oct 10, 2016 · It means the bartender is running out of something or want to get rid of something. A bartender can yell out to the staff to 86 the margaritas because they are out of tequila. Or they can tell the manager to 86 a patron because they have had too much to drink. The use of this bartending term supposedly dates back to the 1930’s restaurant ...
