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  1. Oct 29, 2017 · Straight up’ can be used to mean the same as ‘neat’ when it comes to spirits usually drunk at room temperature, but is also used interchangeable with ‘up’ if it’s understood that it’s a drink meant to be served cold. Say: “Ketel One straight up,” for a chilled vodka and Vermouth, or “Wild Turkey straight up,” for a Bourbon neat.

    • ABV (AKA proof) Short for ‘Alcohol by Volume,” ABV is a standard measure describing how much alcohol is in a certain liquor.
    • Bar Spoon. A bar spoon is a piece of bartending equipment that is used when needing to stir a drink rather than shake it. It is also sometimes used when layering (see below) a drink.
    • Bitters. Bitters (which aren’t always bitter) are a handy tool in every bar. Generally sold in a small bottle, they are used to add flavor to cocktails. They are made by infusing a spirit with aromatics and botanicals such as, spices, tree bark, roots, seeds, and fruits.
    • Chaser (AKA back) A chaser is generally a small drink that is taken immediately after taking a shot to help wash it down. Common chasers include beer, soda, or even pickle juice and bloody mary mix.
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  3. May 9, 2008 · Conversely, the bold flavors of a gin and tonic need more than a light spritzing of lemon or lime oils on the surface of the drink. To recap: Neat: Right out of the bottle. Up: Chilled, and served in a cocktail glass. Straight Up: Usually means “neat”, but check first. Twist: A thin strip of citrus peel. Default is lemon.

    • Clair Mclafferty
    • 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 barstaff to 86 it.
    • Chaser. 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.”
    • On The Rocks. 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.
    • Up. 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.
  4. Up” is short for “straight up”, and they mean chilled with ice (shaken or stirred) and then served without ice in a stemmed cocktail glass (aka an “up” glass examples of which include the coupe, Nick & Nora, etc; to me it makes perfect sense, the drink is “up” off of the bar, ie the stem separates the bar from the drink).