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| **Another name for properly cleaning your station at the end of your shift. Begin by emptying your ice into the sink, and melting with hot water. Remove and wipe down ALL bottles in your speed rail, along with removing your spill mat(s) and refilling all juices that are halfway filled. Then wipe out the sink after the ice has melted, along with wiping down your entire area that was used during your shift. Remember to put all glassware that was used back where it belongs, keeping everything neat,clean, and sanitary is an important part of your job. |
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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. |
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| In bar terms, anything that is consumed quickly after a shooter or straight (neat) shot of alcohol. Meant to ease the strength of the original shooter and / or to mask its taste. |
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| When a customer orders a “double”, you will need to pour twice as much liquor in the regular sized glass while using less amount of the mixer or juice to avoid overflow. |
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| Adding olive juice to a martini which makes it a Dirty Martini. The more olive juice, the dirtier the martini. It’s a dirty bar terms. |
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| To frost a glass, dip it in water, let it drain and then put it in the freezer. This creates a layer of frost around the glass and works especially well for beer mugs. |
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| Any liquor mixed with soda, served in a tall glass (often called a highball). |
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| A jigger is an hour-glass shaped steel measuring device – where one side measures 1 ounce (30ml) and the other measures 1½ ounces (45ml). However, jiggers come in many different sizes. |
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| Layering a shot or drink is done the same way as floating. The heavier alcohol goes on the bottom and the next, lighter alcohol gets floated on top using a careful pour down the side of the glass or a pour over an inverted spoon. |
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| Mixers are the non-alcoholic ‘mixes’ that accompany alcohol in drinks. Mixers can be water, soda, juice, energy drinks etc (i.e. in the drink Rum & Coke, the mixer is Coke). |
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| To crush up ingredients with a special tool called a muddler. This is done for drinks such as the Mojito, or other organic cocktails. – where the muddling process extracts essential oils and flavors (ie from the mint leaves in case of the Mojito). |
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| This ones important to know. If someone asks for an alcohol to be served “neat”, they are asking for a shot straight out of the bottle. Neat means no ice. |
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| Premium refers to premium alcohol or top shelf liquor (E.g. the well or bar rail gin is Beefeater and the premium is Tanqueray) |
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| Is a measure of how much alcohol is contained in an alcoholic beverage. To properly obtain the “proof”, double the % of alcohol. |
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| 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).Be creative – try to look for alternatives like crushed candy cane, flavored salts or other more exotic spices that match well with your drink’s ingredients. |
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| A wine-based cocktail that contains wine, triple sec, orange juice and fruit. 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. |
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| A shaker tin is usually metal while the mixing glass is made from, well, glass. Used to mix cocktails, first ice and ingredients are added to the shaker tin, then the mixing glass placed on top (creating a seal) and shaken. |
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| Fill a glass with ice, build the ingredients, then pour everything into a shaker tin and shake. Pour everything back into the original glass. Or, if you are an experienced bartender then you will be able to fill the shaker with ice and ingredients in perfect proportions. |
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| 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). If someone orders a Vodka Sour, they want vodka and bar lime mix. |
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| This bar terminology typically means the long stainless steel shelf connected to the front of the sinks and ice well at bartender stations behind the bar. It holds the most commonly ordered liquor eg. rum, vodka, gin and whiskey, and possibly other popular liqueurs or mixes. |
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| Refers to a drink, like a martini, which is shaken in a shaker and strained into a glass. In some areas, straight up is used interchangeably with ‘neat’. |
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| A sweetened drink of liquor and hot water, often with spices and served in a tall glass. |
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| The rind of a lemon which is peeled using a special peeler. The resulting lemon twist is thin and long. |
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| 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). |
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| 1."Call" drinks are when the customer TELLS YOU the name of the brand of alcohol they would like in there drink. |
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| 2.To make a martini “DIRTY” you need to add. |
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| 3.If you add ice and then water to any glass and let it sit for a minute or two while preparing the cocktail, this is called ___________________ the glass. |
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| 4.If a customer orders a "frozen" margarita, this would be made by blending the ingredients . |
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| 6.If a customer orders a non-alcoholic beer, you will serve them |
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