Professional Reference

Bartending Glossary

Master the language of the bar with 53+ essential terms, techniques, and glassware definitions.

39
Bar Terms
3
Techniques
11
Glass Types

Showing 53 terms

Common Bar Terms

Essential terminology you'll hear frequently when working in a licensed establishment.

14
Same as a 7&7.
86
(1) Item is out of stock, or (2) Customer has been cutoff. Example: Bartender or manager says, "That guy has been 86'ed." This means the customer should not be served anymore alcohol. It may also mean that a customer has been barred from the establishment.
Against the Wall
Pour 1/2 oz. of Galliano on top of the drink. Example: Customer says, "Give me a Vodka and Soda Against the Wall." This means prepare the drink as usual, then top with 1/2 oz. Galliano.
Back
Either (1) short for Bar Back — a person who assists the bartender with stocking liquors, beer, ice etc., a "gopher," or (2) a mix served in a separate glass. Example: Customer says, "Give me a Dewar's on the rocks with a soda back." This means a Dewar's served in a rocks glass over ice and a separate glass with ice and soda.
Bruise / Bruised
A "Straight Up" Martini that is shaken instead of stirred.
Chaser
Similar to Back #2. Example: Customer says, "Give me a Whiskey on the rocks with a beer chaser." This means serve the drink as usual and also serve a glass of beer.
Ditch
A drink with a water mix. Example: Customer says, "Give me a CC Ditch." This means Canadian Club and Water.
Double
A drink with double the amount of liquor. Example: Customer says, "Give me a double Rum and Coke." This means put double the amount of rum into the drink with the normal amount of Coke. Note: This may also require you to increase the size of the glass.
Float
Same as Top.
Frappe'
A liquor or liqueur poured over crushed ice, usually in a cocktail glass.
Frozen
A drink blended with crushed ice so as to be slushy. Example: Customer says, "Give me a frozen Daiquiri." This means to add the normal ingredients to a blender with crushed ice, blend and serve in an appropriate glass.
Lace
Same as Top.
Long
Served in a tall (Collins) glass. Example: Customer says, "Give me a Long Rum and Coke (or a Rum and Coke Long)." This means prepare the drink in a tall glass, but pour the regular amount of rum.
Mexican (or Mex) Style
Pour 1/2 oz. of Tequila on top of the drink. Example: Customer says, "Give me a Slow Screw Mexican Style." This means prepare the drink as usual, and then top with 1/2 oz. Tequila.
Mist
Same as Frappe', but served in a rocks glass.
Multiple
Pour 1/2 oz. of Frangelico on top of the drink. Example: Customer says, "Give me a Multiple Black Russian." This means prepare the drink as usual, and then top with 1/2 oz. Frangelico liqueur.
Neat
Served in a rocks glass at room temperature without ice. Example: Customer says, "Give me a Scotch neat." This means pour the liquor into a rocks glass and serve.
On the Rocks
A drink served over cubed ice.
On the Side
Same as Chaser.
Over
Same as On The Rocks.
Press
(1) Nickname for a Presbyterian, or (2) the combination of half Soda and half Ginger ale.
Screaming
Pour 1/2 oz. of Vodka on top of the drink. Example: Customer says, "Give me a Screaming Fuzzy Navel." This means prepare the drink as usual, and then top with 1/2 oz. of Vodka.
Short
A drink served in a rocks glass. Example: Customer says, "Give me a Short Screwdriver (or a Screwdriver Short)." This means serve the screwdriver in a rocks or small bucket glass.
Splash
Top with 1/2 oz. of mix. Example: Customer says, "Give me a Whiskey on the rocks with a splash of 7-up." This means make the drink as usual, then add about 1/2 oz. of 7-up on top. Note: "Splash" by itself refers to water.
Squeeze
A piece of lime that is "squeezed" over a drink, then dropped into it.
Straight Up
Chilled first, then served without ice. Example: Customer says, "Give me a Martini Straight Up." This means chill all the ingredients in a mixing cup, then strain into a chilled cocktail glass.
Sweet
(1) Add 1/2 oz. of simple syrup to a drink. Example: Customer says "Give me a Gin and Tonic Sweet." This means to add 1/2 oz. simple syrup (or 1/2 teaspoon of sugar) before adding the mix, Tonic in this example, or (2) Add extra 1/4 oz. Sweet Vermouth to a Manhattan.
Tall
Same as Long.
Top
Pour 1/2 oz. of requested ingredient on top of the drink. Example: Drink recipe reads, "Top with Grenadine." This means that the last ingredient is Grenadine and it is not mixed into the drink.
Topless
A Margarita without the salted rim.
Touch
Same as Splash.
Twist
The peel of a lemon is "twisted" over the drink, and then dropped into it.
Unleaded
See Virgin.
Up
Same as Straight Up.
Virgin
A drink made without alcohol. Example: Customer says, "Give me a Virgin Mary." This means the customer wants a Bloody Mary without the Vodka.
Wet
Use more of the mix. Example: Customer says, "Give me a wet Scotch and Soda." This means use slightly less Scotch than normal and slightly more soda.
With a Little English
Pour 1/2 oz. of Gin on top of the drink. Example: Customer says, "Give me a Rum and Coke with a little English." This means prepare the drink as usual, and then top with 1/2 oz. Gin.
With a Squeeze
Same as Squeeze.
With a Twist
Same as Twist.

Drink Preparation Methods

The fundamental techniques for preparing drinks. These methods constitute 99% of the drinks made behind the bar.

Roll
Stir or mix a drink with a Tin. This is a gentle mixing method that combines ingredients without excessive aeration.
Up and Over
Shake and pour over fresh ice. The drink is shaken with ice to chill and dilute, then strained over new ice cubes in the serving glass.
Double Strain
Shake and strain over an additional fine mesh strainer. This is ideal when using fresh fruit or other ingredients that have been muddled, ensuring a smooth, pulp-free drink.

Glassware Types

Each glass type serves a specific purpose. Knowing when to use each glass is essential for proper drink presentation.

Rocks / Old Fashioned / Lowball
6-10 oz
This glass is used for 2 oz. drinks that are requested to be served "on the rocks" meaning over ice, primarily for liquors and liqueurs not mixes. The ice should be filled above the rim of the glass since alcohol will melt the ice much faster than other beverages. Martinis, Manhattans, and Two Liquor drinks are all drinks that will be prepared in the rocks glass when ordered. It can also be used for shots and shooters larger than 1 oz. even if no ice is required.
Highball / Double Rocks / Double Old Fashioned / Bucket
8-12 oz
This glass is larger than the rocks glass and is typically used for the 'and' drinks, such as rum and coke, gin and tonic, etc. Mixed drinks that don't include juices will go into the highball. Keep in mind there are some exceptions to this rule. When filling this glass with ice, be sure not to fill it completely up to the top leaving 1/4 traveling room.
Collins / Highball
10-14 oz
The Collins glass will contain your Collins drinks, mixed drinks with juices and your more complicated drinks such as Tequila Sunrise and Sex on the Beach. Like the rocks and highball glasses, this too must be filled to the top with ice. When Collins glasses are not available at the establishment, use a Highball glass.
Cocktail / Stemmed / Martini
4-6 oz
This stemmed glass is for drinks served 'straight up' or 'up,' meaning chilled but served without ice. Ice is not served in this glass as well as straws are not served inside this glass. And you must hold this glass by the stem to avoid warming up the ingredients.
Pint / Tall
16 oz
The pint glass is often used for beer. You may use this glass for 'tall' mixed drinks such as teas and lemonades. This glass is also used for chilling and mixing other drinks.
Shot
1-1.5 oz
A small glass used to serve 1 oz. shots. Essential for serving straight liquor in a single gulp.
Hurricane / Specialty
15-20 oz
This is a specialty glass used for tropical and exotic drinks. You may use a Collins or pint glass if there are no specialty glasses at your bar.
Wine
6-14 oz
This is a type of glass stemware that is used to drink and taste wine. It is generally composed of three parts: the bowl, stem, and foot. The shape allows for proper aeration and presentation of the wine.
Champagne
6-8 oz
A flute, tulip, or a coupe glass is used for champagne and sparkling wines. The narrow design of the flute helps preserve the bubbles.
Snifter
6-12 oz
A short-stemmed glass whose vessel has a wide bottom and a relatively narrow top. It is mostly used to serve aged brown spirits such as brandy and cognac. The shape allows you to warm the spirit with your hand while concentrating the aromas.
Coffee Mug
8-12 oz
Used for hot drinks such as coffee. The handle prevents burning your hand, and the thick walls help retain heat.

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