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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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- 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.
Bartending Terms. #-deep: 2-deep, 3-deep, etc., refers to how many people are waiting in line to get drinks at the bar. 86'd: An item that's no longer available. Learn more about 86 meaning and kitchen slang. Autograt: Gratuity put on a party's check automatically, usually because of party size. Back: A milder drink taken after a ...
Oct 17, 2023 · Common citrus for expressing includes oranges and lemons. Bartenders will often rub the peel around the rim of the glass before adding it to the cocktail. Jigger. A jigger is one of the most handy tools for a bartender. Shaped like an hourglass, it’s used to make sure that you pour the correct amount of ingredients into every drink.
Oct 10, 2016 · 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. Or they can tell the manager to 86 a patron because they have had too much to drink. The use of this bartending term supposedly dates back to the 1930’s restaurant ...
Jan 11, 2024 · According to Alex Thomas, the Master Blender for Bushmills Irish Whiskey, this is a process that occurs naturally. “During maturation, the cask breathes in and out — a process called oxidation,” she says. “As the cask breathes out, the alcohol molecules gradually evaporate through the cask’s porous walls, which results in the cask ...
