Bar Terminology Flashcards
Do you know how to properly decant a wine? How to strain, stir, and shake a cocktail? Learn how to properly mix and prepare any drink with these essential bartending terms.
Define the following term:
Add
To put in an ingredient
Define the following term:
Chill
To freeze a glass or to let ice and/or water stand in a glass
Define the following term:
Color
To add a few drops of liquid for its coloring effects
Define the following term:
Dash
The smallest bar measure, also “Splash”
Define the following term:
Decant
To pour wine from a bottle that has deposits into another container, often in a carafe that will allow the wine to breathe
(Usually done with red or port wine)
Define the following term:
Fill
To add an ingredient to the remainder of a cocktail
Define the following term:
Float
A very small amount of liquor carefully poured on top of a cocktail, often done over the back of a spoon, also “Layering”
Define the following term:
Frost
To rub sugar on the rim of a glass
Define the following term:
Crusta
A sugar-rimmed glass
Define the following term:
Garnish
To decorate with pre-cut fruit or vegetables
Define the following term:
Muddle
To crush an ingredient with another, for sugar, mint, etc.
Define the following term:
Salt
To rub salt on the rim of a glass
Define the following term:
Shake
To mix in a shaker with ice
(As to use a more violent technique)
Define the following term:
Stir
To mix in a shaker with ice
(As to use a more gentle technique with a spoon)
Define the following term:
Strain
To pour from shaker into a cocktail glass through a straining device
Define the following term:
Back up
Another round (of the same drink)
Define the following term:
Brut
Used to describe Champagne as “dry”
Define the following term:
Call drink
A drink ordered by a call name, e.g. Tanqueray and tonic instead of a gin and tonic
Define the following term:
Chaser
Liquid used to follow a drink,usually non-alcoholic like juice or soda
Define the following term:
Dry
Less sweet
Define the following term:
Neat
Unmixed, without ice, also “Plain” or “Straight Up”
Define the following term:
On the rocks
With ice
Define the following term:
Proof
An American measurement of alcohol strength or content: twice the percentage of alcohol in the bottle
Define the following term:
Soda back
Soda on the side, most common when a customer asks for scotch
Define the following term:
Sundries
Bar snacks, e.g. chips or peanuts
Name the bartending term:
To put in an ingredient
Add
Name the bartending term:
To freeze a glass or to let ice and/or water stand in a glass
Chill
Name the bartending term:
To add a few drops of liquid for its coloring effects
Color
Name the bartending term:
The smallest bar measure, also “Splash”
Dash
Name the bartending term:
To pour wine from a bottle that has deposits into another container, often in a carafe that will allow the wine to breathe
(Usually done with red or port wine)
Decant
Name the bartending term:
To add an ingredient to the remainder of a cocktail
Fill
Name the bartending term:
A very small amount of liquor carefully poured on top of a cocktail, often done over the back of a spoon, also “Layering”
Float
Name the bartending term:
To rub sugar on the rim of a glass
Frost
Name the bartending term:
A sugar-rimmed glass
Crusta
Name the bartending term:
To decorate with pre-cut fruit or vegetables
Garnish
Name the bartending term:
To crush an ingredient with another, for sugar, mint, etc.
Muddle
Name the bartending term:
To rub salt on the rim of a glass
Salt
Name the bartending term:
To mix in a shaker with ice
(As to use a more violent technique)
Shake
Name the bartending term:
To mix in a shaker with ice
(As to use a gentler technique)
Stir
Name the bartending term:
To pour from shaker into a cocktail glass through a straining device
Strain
Name the bartending term:
Another round (of the same drink)
Back up
Name the bartending term:
Used to describe Champagne as “dry”
Brut
Name the bartending term:
A drink ordered by a call name, e.g. Tanqueray and tonic instead of a gin and tonic
Call drink
Name the bartending term:
Liquid used to follow a drink, usually non-alcoholic like juice or soda
Chaser
Name the bartending term:
Less sweet
Dry
Name the bartending term:
Unmixed, without ice, also “Plain” or “Straight Up”
Neat
Name the bartending term:
With ice
On the rocks
Name the bartending term:
An American measurement of alcohol strength or content: twice the percentage of alcohol in the bottle
Proof
Name the bartending term:
Soda on the side, most common when a customer asks for scotch
Soda back
Name the bartending term:
Bar snacks, e.g. chips or peanuts
Sundries
