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1. 86 (also 86’d, 86ing) 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...
- 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.
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- 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.
- 86. Now this is a bartending term not only used in bars but also in restaurants. It means the bartender is running out of something or want to get rid of something.
- Up. An ‘Up’ drink is a drink that has been chilled through by shaking or stirring then strained into an empty glass with no ice. The origin dates back to 1874 and most likely meant that a customer wanted a drink served in a glass with a stem.
- Neat. When you order a ‘Neat’ drink it means that the alcohol will be poured from the bottle into a glass and served at room temperature without any ice.
- Behind the Stick. This term means that the bartender is working behind the bar performing the actual bartending rather than managerial tasks. The term ‘stick’ refers to the tap handles used for pouring glasses of beer, but this is not confirmed.
Jun 27, 2023 · 86’d: This is bar slag for running out of something or stopping a particular thing. Free Pour: Preparing and mixing beverages without employing a measuring tool. Liquor: Liquor is just another term for alcoholic drinks. Therefore, it’s liquor if it contains alcohol. Angel’s Share: This concerns how much alcohol disappears when the alcohol ages.
Oct 3, 2023 · Whether you’re a seasoned bartender or just someone who loves hanging out at the bar, our team has got you covered with the top slang terms used in the industry. From “shaking it up” to “on the rocks,” we’ve compiled a list that will have you speaking bartender fluently in no time.
Aug 12, 2021 · 86ed: When a liquor (or ingredient) runs out or needs to be cut, it gets “86ed.” It can also be used when referring to a less-than-ideal patron who needs to get bounced from the bar. Autograt: A gratuity or tip automatically added to a group’s check because of party size.
