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  2. jeffreymorgenthaler.com › up-neat-straight-up-orUp, Neat, Straight Up, or On the Rocks - Jeffrey Morgenthaler

    May 9, 2008 · At bartending school we were explicitly told, up, neat, straight and straight up all mean the same thing. Warm shot right out of the bottle. Although “straight up” was used to refer to cocktails that are mixed with ice then strained into a chilled glass.

    • what does straight up and straight up mean in bartending education school1
    • what does straight up and straight up mean in bartending education school2
    • what does straight up and straight up mean in bartending education school3
    • what does straight up and straight up mean in bartending education school4
    • what does straight up and straight up mean in bartending education school5

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

    Oct 17, 2023 · 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: Neat: A shot served room temperature without any additives. Up: A cocktail chilled and served in a cocktail glass without ice.

  4. en.wikipedia.org › wiki › Bartending_terminologyBartending terminology - Wikipedia

    In bartending, the terms "straight up" and "up" ordinarily refer to an alcoholic drink that is shaken or stirred with ice and then strained and served in a stemmed glass without ice. [1] [2] "Straight" ordinarily refers to a single, unmixed liquor served without any water, ice, or other mixer .

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

    Jan 14, 2020 · Straight - a liquor served without any mixer nor ice. Straight up/up - a drink that is chilled by shaking or stirring and then poured into a long-stemmed glass. Others. Angel’s Share -the part of a spirit that naturally evaporates while aging in a barrel.

    • Mixology Crew

  6. 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.

  7. academy.getbackbar.com › bar-lingo-that-goodBar Lingo That Good Bartenders Should Know

    Straight Up: This refers to a drink that has been shaken in a shaker and strained into a glass. Thin: A drink that has been watered down. Can be done by too much ice or not enough liquor.

  8. www.reddit.com › r › bartendersStraight, up, straight up and neat. What’s the difference?

    “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).