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- 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.
Jan 28, 2023 · Call, Call drink: Otherwise known as a top-shelf drink, as you're "calling out" or naming your preferred brand of liquor in your cocktail. Dirty: Dirty is when you add olive brine to a drink, such as a martini. Double: A double has double meaning. It could mean a double shift, such as working lunch and dinner in the same day, or it can mean ...
- Allison Freeman
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- 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...
Bartender's handshake: A gift from one bartender to another, usually in the form of a shot and free. Behind : Called out when making one's location known when not in the line of sight, to avoid running into any other barbacks , bussers, or bartenders behind the bar.
Jul 7, 2020 · bar-tend-er [bahr-ten-der] noun a person who mixes and serves alcoholic drinks at a bar. The world of bartending has a language all its own. To be a great bartender, you must know everything inside and out about the profession. This glossary is filled with everyday restaurant terms, bar lingo, and bar terms that every bartender must know.
Jul 17, 2020 · While hardly exhaustive, here is a cheat sheet of some bar terms and what they mean. 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.
Dec 4, 2022 · Dec 4, 2022. Understanding bartending terminology is not only beneficial to bartenders. If you’re planning on being a regular in your local bar, you might want to learn some basics. Whether you’re looking to broaden your drinking vocabulary, sound fancy when ordering your drink or simply understand the meaning of common interesting phrases ...