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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 other...
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!
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- 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.
Oct 17, 2023 · Must Know Bartending Terms. Up vs. Neat vs. On the Rocks. If there is a set of bartending terms that gets more bartending newcomers tripped up than any others it is the difference between Straight Up, Neat, and On the Rocks. Here is a quick explanation: Up: A cocktail chilled and served in a cocktail glass without ice.
Oct 10, 2016 · 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. A bartender can yell out to the staff to 86 the margaritas because they are out of tequila.
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 28, 2022 · Bartending terminologies are not all that difficult to understand. While some of the words are explanatory on the surface, others require a bit more understanding. We’ve put together a comprehensive list of bartending terms you should be fluent in to help you on your journey to bartending success.
