Bar Terminologies

• 86'd refers to an item that is no longer available at the bar.
• Angel's Share refers to the amount of alcohol that evaporated during aging process.
• Aperitif is a low-alcohol drink consumed before a meal, typically to stimulate appetite.
• Back is a small glass of something (like water or cola) which accompanies a drink.
• Bar spoon is a long mixing spoon which often has a lemon zester or something similar on the end.
• Bitters is an herbal alcoholic mix that can be added to cocktail to ramp up the flavor.
• Blend is the act of mixing up ingredients and ice in an electric blender.
• Burnt is a martinis made with scotch.
• Build is making a drink by starting with ice before adding additional ingredients, like alcohol, seasoning and garnishes.
• Bruised refers to a drink that has been shaken too long and has a shabby appearance.
• Box means to pour a drink in and out of a shaker, usually just once.
• 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.
• Chaser is a drink that is swallowed immediately after a shot of liquor, typically tequila, has been consumed. This is to create a different tase aside from the straight alcohol.
• Congeners are like seasonings, they bring flavor to any alcoholic drink or cocktail. However they come with side effects like hangovers.
• Cocktail is a mix of liquors combined with soda or juice and often shaken before served.
• Cooler is an alcoholic-based bottled beverage offered in a variety of different alcohols (vodka, rum, wine) which comes in a variety of flavours.
• Crusta a drink served in a glass lined with lemon and orange peel.
• Daisy is an oversized sour-cocktail typically made with gin or rum. it is served over crushed ice and sweetened with fruit syrup.
• Dirty a drink will have a slight twist in color and taste by changing a core ingredient. With martinis for example, making it "dirty" means the addition of olive juice.
• Dry references the addition os little amounts of fry vermouth or dry gin to achieve that "dry" taste.
• Flame i setting a drink on fire before serving. Usually seen in shots.
• Flip is a cream-flavored drink made up of sugar, eggs, spirit or wine.
• Float is when one brand of alcohol is resting atop another brand of alcohol in a shooter glass.
• Free pour refers to making drinks without using a measured pour spout or jigger to measure.
• Fizz a drink that is carbonated or emits small bubbles
• Frost is to dip a glass in water, drain it and place it inside a freezer to create an ice layer around the glass.
• Dash is a few drops or a very small amount of an ingredient
• Grog is a beverage made with fruit juice, water, rum, and served in a mug.
• Garnish is something added to a drink after the ingredients to enhance the presentation.
• Highball is a mixed alcoholic drink composed of an alcoholic base spirit and a larger proportion of a non- alcoholic mixer, often a carbonated beverage.
• Jigger is an hour-glass shaped steel tool that is used for measuring drinks.
• Layer is layering a shot or drink is done the same way as floating.
• Lace refers to the last ingredient added to a drink, typically poured on top of the drink.
• Mixers are non-alcoholic drinks that accompany alcoholic drinks.
• Muddle means to grind and crush different ingredients with a tool called a muddler.
• When a drink is served "neat" it is a single, unmixed liquor served without being chilled and without any water, ice, or other mixer.
• Nip is an alcohol bottle size known as nip is also called a mini and contains 50 ml of alcohol.
• Nightcap is a drink chosen for the end of the night
• Pony is a shot that is equal to 1 ounce.
• Pick-me-up is a drink made to alleviate the effects of too much indulgence in alcohol.