‍Mixology: The art of creating and mixing cocktails, ‍Muddle: To mash ingredients with a muddler, a special tool for grinding and crushing ingredients into the bottom and sides of a glass, ‍Neat: A drink straight from the bottle, typically served in a rocks glass; no ice, no nothin', ‍On 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", ‍On the rocks: Served with ice, typically in a rocks glass, ‍Point: The part of a bar closest to the entrance; typically the highest-traffic part of a bar and worked by the best bartender, ‍Pony: A 1-ounce shot, as opposed to the standard 1.5-ounce shot, ‍Premium: Premium alcohol or top-shelf liquor (e.g. Section 3: Soft skills. 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. Smirnoff Ice, Wildberry cooler, Mike’s Hard Lemonade). Depending on where you live, these could be called frozen drinks or blended drinks. Rocks (On the) – On the rocks simply refers to a drink with ice. Pony – A pony or pony shot is equal to 1 ounce. This section of our website will keep you up to date on the latest bartender lingo. If not, it’s time to brush up on your bartending terms. Neat means straight from the bottle, no ice. Sour – the term ‘sour’ refers to the sourness of sour bar mix, bar lime mix, lime bar mix or margarita mix (all different names for what are essentially the same thing), which are used in many cocktails (such as a Margarita). Scotch on the rocks. ■ 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. By Chris Tunstall May 15, 2017 One Comment . Up vs. Neat vs. On the Rocks. By the end of this article, you will be able to impress your friends with your knowledge! Now customize the name of a clipboard to store your clips. Shot: Usually about 1 1/2 ounces served in a small glass without ice. Dash – A few drops or a very small amount of an ingredient. 2. "Straight" ordinarily refers to a single, unmixed liquor served without any water, ice, or other mixer. soda back. Customers may think you’re speaking in a different language but bartender speak makes life behind the bar faster and more efficient. Used to order common cocktails minus the alcohol. You’re new. Bartender Tips: Basic Bar Lingo; 4/12/16, 2:19 AM. Strain – To drain the liquid out of a shaker tin. Whether you just go to the bar for happy hour or are a professional bartender, it's good to know some lingo. 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! They make up the vast majority of cocktail bases and neat orders. Build – A bar term meaning to make a drink – starting with ice and then ‘building’ the drink by adding the other ingredients (i.e. If you’re a bar-goer, you’ll be able to whip out your bar lingo and order drinks like a pro. 3. Angostura Bitters is one of the most popular brands and was first invented by a German physician for stomach maladies in 1824. Bartender 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”. 23. Click here to get your hands on the #1 Free Bartender Cheat sheet on the Internet. To be clean, orderly and tidy. This creates a layer of frost around the glass and works especially well for beer mugs. We found this comprehensive list of bartending terms from Bars & Bartending; check it out! Bartender's translation: Just pour the liquor in the glass. The Drink Order. Shrub Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled. While sippers of these liquors are thought of as neat drinkers, the term can technically be applied to shots, too. At least not like that. It measures to 1/3 pint, or quarter of a bottle. Bartending Lingo; The best way to make a good name in bartending field is by building your vocabulary. A term for serving a spirit straight, in a glass without any ice or mixers. Bruised: A “straight up” Martini that is shaken, instead of stirred. Virgin Bloody Mary, Virgin Pina Colada. During down times, ask the bartender if you can make the cocktails your customers are ordering. Clipping is a handy way to collect important slides you want to go back to later. I am an avid Rye lover. ‍Flame: Setting a drink on fire; Sambuca is often lit on fire to heat it up before putting the flame out and drinking it. Meant to be sipped. 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. 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. 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. The more olive juice, the dirtier the martini. Muddle – To crush up ingredients with a special tool called a muddler. Virgin – refers to a non-alcoholic drink. Cooler – An alcoholic-based bottled beverage offered in a variety of different alcohols – vodka, rum, wine – which comes in a variety of flavours. Some garnishes are purely for looks and some are to add to the flavour of the drink. Steps of Service for Bartenders. All the bartender lingo and how to communicate behind the bar; How to move behind the bar, which can be tricky with some ... rum, gin, tequila, vodka, and whiskey. Virgin (or Unleaded): A drink without any alcohol in it. Mixer – Mixers are the non-alcoholic ‘mixes’ that accompany alcohol in drinks. If not, it’s time to brush up on your bartending terms. This can be done by pouring very carefully down the side of the glass or pouring the floated alcohol over an inverted bar spoon, allowing the alcohol to trickle off the spoon in many directions). To roll or box a drink, first build the drink then pour it once into and out of a shaker tin. Flame – Setting a drink on fire. are all bar terms you might already be familiar with as a server, but if you aren’t make sure you learn them. Bartender Tips: Basic Bar Lingo. : The well is a section in the bar where the "house" liquors are stored. The Finishing Touch. “Neat” – as applied to drinks served in bars – refers to a shot of liquor poured directly from the bottle and into a glass. Neat, dirty, on the rocks, shooter, jigger—do you know what all of those mean? We found this comprehensive list of bartending terms from Bars & Bartending; check it out! amzn_assoc_search_bar = "true"; Reese Richards aka "the Barman" is a 20+ year veteran of the bar industry and founder of BarsandBartending.com. Bar Lingo . 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. I really thought the bartender was laughing about me. So, you might say, “I’d like a bourbon, neat.” To order a martini “up” or “straight up,” means you’d like it chilled. Bartender lingo is second nature to you and your colleagues. BARS AND BARTENDING | ALL RIGHTS RESERVED | © 2021, Hilarious Bar Jokes | Walks Into a Bar Jokes, Bartender Interview Questions and Answers, Attire, Tips and More. It's a project that will likely last for all time, because new bartender terms are being created every day. No ice! Smirnoff Ice, Wildberry cooler, Mike’s Hard Lemonade), ‍Corner: What bartenders, or anyone on the restaurant floor or in the kitchen, say when they're turning a bling corner to prevent collisions with unseen staff, ‍Dirty: The addition of olive juice to a martini, ‍Double: A drink with double the amount of alcohol as the standard recipe calls for, ‍Double (Shift): A work schedule that requires working both the day and evening shift, ‍Dry: The reduction of vermouth in a martini, ‍Finger: An antiquated unit of measurement, equal to the width of a person's finger. 2 … Burnt – refers to martinis with Scotch. Straight up – Refers to a drink, like a martini, which is shaken in a shaker and strained into a glass. ‍Mixer: Non-alcoholic substance that accompanies alcohol in drinks; can be water, soda, juice, energy drinks etc. Sling A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. A good bartender will know his profession inside out, and the ability to understand various words related to bartending is a must. Premium – Premium refers to premium alcohol or top-shelf liquor (E.g. Layer – Layering a shot or drink is done the same way as floating. Neat means straight from the bottle, no ice. Know your bartender lingo. Normally, you drink a shot by picking up the glass, putting it to your lips, and tossing it all back at once. Neat: Drink served at room temperature without ice. 1. - A term used to identify the double or triple flavor cocktails. Or so the saying goes. 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. Neat (or Straight) Two ounces of liquor served in an old-fashioned glass without ice. 86 (also 86’d, 86ing) Within the bar and restaurant world, patrons and ingredients alike can get 86’d. ‍High top: The taller tables near the bar that a cocktail server or cocktail bartender covers; usually use stools, ‍Highball: Liquor mixed with soda water, served in a highball (tall, slim) glass, ‍House pour: The well or rail liquor the bar offers, as opposed to top-shelf and premium drinks, ‍In the weeds: When someone is so busy—often overwhelmed—that they can’t catch up and service quality takes a hit, ‍Jigger: A small hourglass-shaped measuring device used by bartenders to pour accurately, ‍Last call: Letting patrons know to get their final drink orders in because the bar, well, she be a' closin', ‍Layering: 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, ‍Long: A mixed drink served in a tall glass with a fairly large volume, typically 6-9 ounces, ‍Mise 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.

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