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  1. 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 tell other...

  2. 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.

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  4. 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

  5. bartendinglicensehelp.com › bartending-terminologyBartending Terminology: The Top Lingo You Need to Know

    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.

  6. 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.

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

    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.

  8. mixologycrew.com › mixology-blog › bartenderEvery Single Bartender & Mixology Term Explained

    Jan 14, 2020 · Technique. Aging - when distilled spirits or wine are stored in wooden barrels for prolonged periods of time in order to remove unwanted flavours and add an essence of wood. Blend - to use an electronic blender to mix ingredients until they are smooth. Burnt - when a small dash of scotch is added to a mixed drink.