Search results
- 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...
People also ask
What are some bartending terms?
What are bar terms & bartender Lingo?
What does it mean if a bartender is behind the stick?
What does a service bartender do?
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 · 86: Industry-wide slang that either means a product has run out or you’re being ejected and/or banned for bad behavior (“86’d”). When the time comes, you’ll know which applies. A finger: Somewhat antiquated term of measurement, this means a finger-width amount of alcohol in a rocks glass, meant to approximate two ounces.
- Dylan Garret
Jan 30, 2024 · A neutral spirit infused with herbs, spices, botanicals, bark, roots, and a plethora of other flavorful ingredients. Bitters are used to add flavor, depth, and dimension to a cocktail and can also help balance a cocktail. Common brands include Angostura, Peychaud’s, and Fee Brothers. 121 Bartender Terms: The Ultimate Bar Cheat Sheet 2024 16.
Aug 9, 2018 · If you want Tanqueray 10, you have to call for it by name. Speed rack: In most bars I've seen, the well brands reside in the speed rack, also called a speed rail or speed well. It's usually at the level of the bartender's thigh, near the ice well. Having commonly used bottles in the speed rack allows the bartender to make drinks more efficiently.
Mar 24, 2017 · Ordering either a back or a chaser is going to get you a second glass (or bite) of something non-alcoholic, and the distinction is what you do with it after you're served. If you want something to sip alongside your alcoholic drink — like a glass of cola to drink alongside your whiskey — that's called a back. If you want something to drink ...
