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6. Behind the Stick. 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 ...
- 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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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
Sep 1, 2014 · Bar means two different things: the bartender works at the raised table where the drinks are purchased (meaning 1); the bar owner owns the entire establishment (meaning 2). Pub and inn only have meaning 2, so pubtender and inntender don't exist. Bars, pubs, and inns are different things, so their owners and keepers are different things, to.
- In England, in my 10 years running pubs, and another 10 years working in them, I have encountered many terms for the various people you might find...
- Really there are three things you want to distinguish: the owner; the manager; and the person serving the drinks. For a pub, the owner would just...
- I think you're looking for Publican/Licensee and Barman/Barmaid/Barkeep(er). I don't think licensee is a term of address, but the rest should all b...
- 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.
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.
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.
