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  3. www.mentalfloss.com › article › 638897 Bartending Terms and What They Actually Mean | Mental Floss

    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...

  4. barsandbartending.com › bar-terms-and-bartenderBar Terms and Bartender Terminology Every Bartender Knows

    • 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.

  5. www.lovetoknow.com › food-drink › cocktailsBartending Terminology: 50 Terms to Sound Like a Pro

    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!

    • Allison Freeman

  6. botyapp.com › bartending-termsBartending Terms and What They Actually Mean - BOTY

    • 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.

  7. barsupplies.com › blogs › newsBartending Glossary Guide – Bar Supplies

    • 86 Out of a particular item.
    • Absinthe Anise flavored spirit that is derived from botanicals. Absinthe is prepared traditionally by placing a sugar cube on top of a specially designed slotted spoon that rests on top of your glass that has been filled with absinthe.
    • Age The amount of time Tequila, Brandy, Whiskey, Scotch, Bourbon, Cognac, Wine, or Rum have been stored. Traditionally stored in Oak Barrels to enhance flavors.
    • Alcohol By Volume (ABV) Use to measure the alcohol content of a drink. It is half the amount of proof in the drink.

  8. www.wineenthusiast.com › culture › spiritsBartender Basics: A Drinker's Guide to Bar Terms | Wine ...

    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.

  9. www.seriouseats.com › bartending-terms-glossary10 Bartending Terms You Might Not Know - Serious Eats

    Aug 9, 2018 · Neat: Two ounces of spirit served in an old-fashioned glass without ice. Meant to be sipped. Up: Two ounces of spirit stirred with ice, and then strained out into a chilled, stemware cocktail glass. Rocks: Two ounces of spirit served over ice. Hang out in bars long enough, and you'll start to hear the bartender throwing around all sorts of ...

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