âFloat: A liquor, mixer, or syrup that is slowly poured on top of a drink to create layering, âFree pour: Pour liquor directly into a glass without using a jigger or shot glass to measure the quantity; often done by experienced bartenders who can count on accurate pours, âFrost: A glass dipped in water, drained, then put in a freezer; used often with beer mugs. Cocktail – A mix of alcohol and / or liqueurs combined with a mixer (like soda or juice) and often shaken. Consider the list of bartending terms below to be a kind of bartending dictionary – a literal A – Z of bar terms. Soft skills are a big part of being a bartender. The more olive juice, the dirtier the martini. ■ A.B.V:This is an abbreviation for Alcohol by Volume. Take note of that. Bartender's translation: Just pour the liquor in the glass. Bartender!Training!Guide!V1 ! Neat means straight from the bottle, no ice. Mixer – Mixers are the non-alcoholic ‘mixes’ that accompany alcohol in drinks. You’ve also got to know how to serve & make those drinks (neat, on-the-rocks, the right glassware, the lingo, etc), how to talk to customers, how to change kegs, pour beers, prepare garnishes, polish glassware, use the till/POS system, close down the bar, open the bar, take payments, cut drunks off, etc, etc. Dash – A few drops or a very small amount of an ingredient. : The well is a section in the bar where the "house" liquors are stored. Ready to get what you want and sound cool? Whether you just go to the bar for happy hour or are a professional bartender, it's good to know some lingo. We found this comprehensive list of bartending terms from Bars & Bartending; check it out! Of course that shot must be in a whiskey glass. When it first heard these expressions, I laughed. It's a project that will likely last for all time, because new bartender terms are being created every day. Bartender Tips: Basic Bar Lingo; 4/12/16, 2:19 AM. Eg. Do not flame drinks unless you're a trained professional. To know what you’re doing, you need to at least know what you’re talking about. on the rocks. By Chris Tunstall May 15, 2017 One Comment . Roll (aka Box) – Not heard all to often in bar terms. âSpeed rail: The rack that sits behind the bar, but facing the bartender, that holds all the most commonly ordered (re: cheapest or well) liquors, âSpill: When a drink doesn't make it to the guest due to being made incorrectlyâor actually being spilledâit's typically put in the bar POS system as a "spill. It measures to 1/3 pint, or quarter of a bottle. Neat: A drink straight from the bottle, typically served in a rocks glass; no ice, no nothin' ... Learning bartender lingo and bar terms benefits everyone. A straight shot of whiskey or other kind of spirit taken neat. Two ounces of spirit (or liquor) served over ice. Neat, dirty, on the rocks, shooter, jigger—do you know what all of those mean? Neat/Chilled (shots) When ordering a shot, inform your bartender at which temperature you want it served. ... Know the bar lingo: On the rocks, straight up, neat, shaken, stirred, double etc. Mixers can be water, soda, juice, energy drinks etc (i.e. The resulting lemon twist is thin and long. Another common flaming liquor is 151-proof rum, which is very flammable. Vodka on the rocks? ... Neat: A drink served straight out the bottle in a rock glass without ice or anything. if not ask the other bartenders what they use. Garnish – A garnish is something added to a drink after the ingredients to enhance the presentation. amzn_assoc_ad_type = "smart"; This is essentially, a “NO” that is missing the middle line. Liquor.com / Tim Nusog. Shake – Fill a glass with ice, build the ingredients, then pour everything into a shaker tin and shake. Pour out the contents of the glass and strain the drink into the chilled glass. Before approaching the bar, always know exactly what you want and give your order to the bartender with confidence, or risk looking like you just turned 21 five minutes ago. Section 3: Soft skills. Neat means in a glass, no ice. Sangria – A wine-based cocktail that contains wine, triple sec, orange juice and fruit. Neat The first – and simplest – term we’re going to examine is “neat“. Sambucca is often lit on fire to heat it up before putting the flame out and drinking it. Learning bartender lingo and bar terms benefits everyone. During down times, ask the bartender if you can make the cocktails your customers are ordering. Neat (or Straight) Two ounces of liquor served in an old-fashioned glass without ice. âHigh top: The taller tables near the bar that a cocktail server or cocktail bartender covers; usually use stools, âHighball: Liquor mixed with soda water, served in a highball (tall, slim) glass, âHouse pour: The well or rail liquor the bar offers, as opposed to top-shelf and premium drinks, âIn the weeds: When someone is so busyâoften overwhelmedâthat they canât catch up and service quality takes a hit, âJigger: A small hourglass-shaped measuring device used by bartenders to pour accurately, âLast call: Letting patrons know to get their final drink orders in because the bar, well, she be a' closin', âLayering: A shot or drink with heavier alcohol on the bottom and lighter alcohol floated on top it; done using a careful pour down the side of the glass or over an inverted spoon, âLong: A mixed drink served in a tall glass with a fairly large volume, typically 6-9 ounces, âMise en Place: Pronounced "meez ehn plahs" (beret required), roughly translated as "everything in its place," and used to describe a bartender's work environment with particular focus on garnish tray, cocktail straws, and napkins. Bartender lingo is second nature to you and your colleagues. So, I came up with this article in which I shared the most interesting (and funny) bartender lingo you need to know. ", âStir: To stir drink ingredients together with a bar spoon, âStraight up / up: A drink shaken or stirred then strained and served in a stemmed glass without ice, âStrain: The act of pouring a drink after shaking or stirring, often through a strainer but also through the side of a shaker, into a glass, âToddy: A sweet alcoholic drink cut with hot water, often served with warm spices like cinnamon, black pepper, and nutmeg, âTop shelf: The highest quality and most expensive bottles of alcohol available, often kept on the top shelf because they're not used that often, âTurn: One guest getting up from a table and another sitting down is known as one turn of that table, âTwist: A piece of citrus zest (a thin, curled slice of a citrus fruit peel) added to a drink for flavor or decoration, either in the drink directly or hanging on the side of the glass, âWell drinks: Usually interchangeable with rail drinks and house pour, it's the lowest-cost liquor the bar has available, âWet: A drink with more of the mixer and less of the alcohol than the standard recipe calls for. Whether you're a cocktail aficionado or a casual drinker, you'll want to familiarize yourself with words like "neat," "bitters," and "shaken." Be creative with your rim jobs – try to look for alternatives like crushed candy cane, flavoured salts or other more exotic spices that match well with your drink’s ingredients. Soft skills are a big part of being a bartender. Bar Lingo . You know your “chasers” from your “aperitifs”, your “neat” from your “on the rocks”, “dirty” from your “dry” and “speed rail” to your “spec”. A neat shot is warmer and poured straight from the bottle. This gently mixes the drink. It is basically th… The article has so far addressed how to become a bartender. I am an avid Rye lover. Bartender Tips: Basic Bar Lingo. Shaker Tin – A shaker tin is usually metal while the mixing glass is made from, well, … Before being served, the drink is strained, removed of its ice, and normally poured into a cocktail glass. the well or bar rail gin is Beefeater and the premium is Tanqueray), âRim a glass: To wet a glass's rim in a rimmer and press the glass into salt, celery salt, or sugar, âRocks glass: Also known as the Old Fashioned glass or the lowball, it's the standard glassware for serving liquor with ice cubes. Cooler – An alcoholic-based bottled beverage offered in a variety of different alcohols – vodka, rum, wine – which comes in a variety of flavours. Steps of Service for Bartenders. Whether you just go to the bar for happy hour or are a professional bartender, it's good to know some lingo. If you're a bar-goer, you'll be able to whip out your bar lingo and order drinks like a pro. âFlame: Setting a drink on fire; Sambuca is often lit on fire to heat it up before putting the flame out and drinking it. What I think you are actually looking for is "UP" which means the bartender would make the martini over ice, then strain it in to a martini glass and serve it without ice. Eg. Ditch: A drink with a water mix Example: “Give me a Johnny Ditch” means the person wants a Johnny Walker Black Label with water. Martini up? Eg. proof. Whiskey neat? Otherwise the correct term is "neat". Premium – Premium refers to premium alcohol or top-shelf liquor (E.g. Often used for shooters and martinis. #-deep: 2-deep, 3-deep, etc., refers to how many people are waiting in line to get drinks at the bar. Nose: An aroma of the wine. These are used most often by bartenders because they're … Top-shelf tequilas and vodkas are commonly served neat as well. Second, making it easier to get exactly what you want at the bar. To roll or box a drink, first build the drink then pour it once into and out of a shaker tin. “Neat whiskey with a beer chaser” means whiskey served as is and also a glass of beer. Dry – Very little vermouth added to a martini. Do you speak the language of booze, or is your bartending lingo limited to the three words: "Shaken, not stirred"? 3. Hang out in bars long enough, and you'll start to hear the bartender throwing around all sorts of interesting words and phrases. Double: A drink with double the amount of liquor alcohol, juice, garnish etc). Bartender lingo is second nature to you and your colleagues. Here's all the bartender terms, lingo, and slang we could get our hands on, all for you. unmixed, w/o ice. Whether they’re asking for a “bev nap” or want you to make a drink dirty, you have to understand the lingo to be a successful bartender and effectively help out your fellow mixologists. You know your “chasers” from your “aperitifs”, your “neat” from your “on the rocks”, “dirty” from your “dry” and “speed rail” to your “spec”. And last, and definitely not least, sounding cool. Bruised: A “straight up” Martini that is shaken, instead of stirred. In some areas, straight up is used interchangeably with ‘neat’. Why should it? âGarnish: Added to a drink after it's been made to either add something to the flavor profile or aroma or enhance the drink's appearance, e.g., orange zests, cherries, etc. Age - The amount of time a whiskey, rum, or brandy has been stored. Shrub Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled. if a place has specility drinks it will have a recipe guide. The Finishing Touch. An expression that means something is wonderful, terrific, or cool. To be clean, orderly and tidy. 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). To be forewarned, martini drinkers are often rather particular about how their drink is made, but adhere to their wishes and get their drink right and you’ll quickly become their favourite bartender! Neat – This one is important to know in bar terms. Item is great for: Academics Individuals with a thirst for knowledge As a quick reference guide Brief overview of various to In this case, however, the word straight is used most often. Straight up is probably the term you hear most often, and it's usually the one that's growled across the bar by the hard-working, down-on-his-luck detective in your favorite crime drama.Even if you know it means he's looking for a glass with nothing but alcohol in it, you're only most of the way there. Customers may think you’re speaking in a different language but bartender speak makes life behind the Learning bartender lingo and bar terms benefits everyone. Many variations exist and some recipes may call for the addition of a different juice or may not contain triple sec but the basis of this drink is wine and juice. 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. Bartender Lingo: The Words Behind the Stick. Apr 14, 2018 - Bartender's Guide To Cocktails Laminated Reference Guide Party or relax with some favourites. amzn_assoc_title = "Cocktail Tools"; Meant to be sipped. We found this comprehensive list of bartending terms from Bars & Bartending; check it out! Simply stir gin with dry vermouth and olive brine, then strain into a chilled glass and garnish with two olives. If you have not worked the bar, but want to know the difference between "neat & rocks" watch this program. rum, vodka, gin and whiskey, and possibly other popular liqueurs or mixes. Virgin Bloody Mary, Virgin Pina Colada. Chill – To chill a glass add ice and then water to any glass and let sit for a minute or two (while mixing the drink in a shaker). Bad things can happen! Shot: Usually about 1 1/2 ounces served in a small glass without ice. are all bar terms you might already be familiar with as a server, but if you aren’t make sure you learn them. Neat (or Straight) Two ounces of liquor served in an old-fashioned glass without ice. Bartender Lingo. soda back. If you have not worked the bar, but want to know the difference between "neat & rocks" watch this program. (ie. While every bar has terms of their own, these are the ones I’ve found to be fairly common in the industry, and are definitely worth knowing. Just like any job, hospitality and bartending have their own language. Neat, dirty, on the rocks, shooter, jigger—do you know what all of those mean? are all bar terms you might already be familiar with as a server, but if you aren’t make sure you learn them. Negus Wine, commonly port, heated with sugar and spices. Is it a Well or a Call Drink? A good bartender will know his profession inside out, and the ability to understand various words related to bartending is a must. less sweet. If not, it’s time to brush up on your bartending terms. Example: You want to order a neat whiskey but don’t want it at room temperature. 23. 86 (also 86’d, 86ing) Within the bar and restaurant world, patrons and ingredients alike can get 86’d. _ FAMOSO&INC.& These!documents!are!the!property!of!FAMOSO!INC.!and!may!notbe!reproduced!withoutthe!proper!written!authorization.! By the end of this article, you will be able to impress your friends with your knowledge! If not, it’s time to brush up on your bartending terms. These are used most often by bartenders because they're … Know your bartender lingo. If you're a bartender, knowing bartender terms is part of the job.We're adding new bar lingo to this list of bartender terms all the time! Wanna learn more? This shot must also be served in a whiskey glass. (E.g. To learn more about bartending terminology, INSIDER talked to Christoph Dornemann, head bartender at Arnaud's French 75 Bar in New Orleans, Louisiana and Jillian Vose, beverage director at The Dead Rabbit Grocery and Grog in New York City, New York. Muddle – To crush up ingredients with a special tool called a muddler. Section 3: Soft skills. We found this comprehensive list of bartending terms from Bars & Bartending; check it out! âMixology: The art of creating and mixing cocktails, âMuddle: To mash ingredients with a muddler, a special tool for grinding and crushing ingredients into the bottom and sides of a glass, âNeat: A drink straight from the bottle, typically served in a rocks glass; no ice, no nothin', âOn the fly: When a drink is needed immediately, usually because the original order was wrong, unsatisfactory, or spilled, it's asked for "on the fly", âOn the rocks: Served with ice, typically in a rocks glass, âPoint: The part of a bar closest to the entrance; typically the highest-traffic part of a bar and worked by the best bartender, âPony: A 1-ounce shot, as opposed to the standard 1.5-ounce shot, âPremium: Premium alcohol or top-shelf liquor (e.g. Bar Lingo . The “neat” charge is there because that bar likely makes neat drinks with larger (2-3oz) pours than standard drinks. Barsandbartending.com has a large list detailing common bartender lingo that includes the following: Straight up – Shaken in a shaker and strained into a glass. 1. Shake and Strain – Put ice and ingredients into a shaker tin, shake and strain into a glass. Learning proper bar terms is not difficult – they’re aren’t that many and much is self-explanatory. At a bar, relaxing at home or at a party, enjoy this spillproof, quick-and-easy modern drink guide. Now customize the name of a clipboard to store your clips. Straight up – Refers to a drink, like a martini, which is shaken in a shaker and strained into a glass. In the world of beer, wine and cocktails, there's a whole language that a professional bartender must know, pertaining to drinks, ingredients and tools of the trade. ■ 110:If you’re applying for the bartender’s job, and your potential employers don’t want you, but also don’t want to let you about their decision, they scribble 110 on the resume. Neat: Two ounces of spirit served in an old-fashioned glass without ice. Dirty – Adding olive juice to a martini which makes it a Dirty Martini. To know what you’re doing, you need to at least know what you’re talking about. If you’ve ever heard bartenders call to one another behind the bar, you may have noticed they have their own language. To be a great bartender, you must know everything inside and out about the profession. There’s a lot to learn. Neat means no ice. Bartender Tips: Basic Bar Lingo; 4/12/16, 2:19 AM. Opening bar duties: Arrive on time and make sure your appearance is neat and clean, uniform and shoes looking nice and neat and polished. 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. amzn_assoc_marketplace = "amazon"; Burnt – refers to martinis with Scotch. Dry. Gives the drink a quick mixing without shaking. The “neat” charge was not for a hot-water setup, just a bartender that didn’t know or didn’t understand the question. Well Drink – Last but not least for bar terms, Unlike a Call Drink, a well drink is a drink where neither the brand of the liquor or brand of the mix is mentioned (E.g Gin & Tonic, Rum & Coke). Shaker Tin – A shaker tin is usually metal while the mixing glass is made from, well, glass. amzn_assoc_tracking_id = "barsandb-20"; Whiskey and brandy are most often ordered neat because many drinkers prefer to drink them at room temperature. It is served both hot and cold. Soft skills are a big part of being a bartender. If you’re a bar-goer, you’ll be able to whip out your bar lingo and order drinks like a pro. And I'm not talking about the Tagalog profanity she picked up while backpacking through the Philippines; I mean the lexicon of bartending. On the Rocks. Ordering a martini "neat" will get you a strange look from the bartender. Virgin (or Unleaded): A drink without any alcohol in it. Kahlua is heavier than Irish Cream which is heavier than GM so each one floats on the other. For a drink made without ice or mixer, you’d order it “neat,” and it would be served to you in an Old Fashioned cocktail glass. Up vs. Neat vs. On the Rocks. 2. They make up the vast majority of cocktail bases and neat orders. Depending on where you live, these could be called frozen drinks or blended drinks. Alcohol is one of the oldest and most prized beverages. Straight up is probably the term you hear most often, and it's usually the one that's growled across the bar by the hard-working, down-on-his-luck detective in your favorite crime drama.Even if you know it means he's looking for a glass with nothing but alcohol in it, you're only most of the way there. If someone asks for a whiskey neat, they are asking for a shot straight out of the bottle. Normally, you drink a shot by picking up the glass, putting it to your lips, and tossing it all back at once. The Drink Order. Is it a Well or a Call Drink? amzn_assoc_ad_mode = "manual"; On the Rocks: Customers may think they've outsmarted the bartender into giving them more alcohol, but it is important to know that this order will get you a standard pour (often 1.25, 1.5, or 2oz) of straight spirit served over ice. Pour everything back into the original glass. (Slick? amzn_assoc_placement = "adunit0"; Toddy -A sweetened drink of liquor and hot water, often with spices and served in a tall glass. Neat Liquor served at room temperature in an old fashioned glass. Discover (and save!) Neat: For a drink made without a mixer or ice, you'd order it "neat". On the Rocks This refers to a drink that has ice in it. Or so the saying goes. Some garnishes are purely for looks and some are to add to the flavour of the drink. the well or bar rail gin is Beefeater and the premium is Tanqueray) Rim – To rim a glass, first wet the rim with a lime, or the lime juice in a rimmer, then gently press the rim of the glass into a saucer of salt (for margaritas and Bloody Marys), celery salt (for Bloody Caesars) or sugar (for specialty coffees and cocktails). with ice. Call Drink A liquor and mixer, of which the liquor is a defined brand. In some areas, straight up is used interchangeably with ‘neat’. Clipping is a handy way to collect important slides you want to go back to later. Shooter – a shooter or shot is a 1-2 ounce serving of either straight liquor (like Tequila) or a mixture of alcohol (like a B-52 Shooter – Irish Cream, Kahlua and Grand Marnier) that is meant to be drank (or shot) in one gulp. Check out our restaurant terms and bar and restaurant dictionary. Virgin – refers to a non-alcoholic drink. Of course that shot must be in a whiskey glass. Know your bartender lingo. The BCS (Bartender Counting System) Bartenders usually count how many ounces of liquor go within each one drink.