Bar Terms Flashcards
Alphonse
A cordial/liqueur drink made with a layer of cream
Back
An iced glass of plain water or requested beverage. “Backs” are typically served with or behind a cocktail.
Back Bar
Area of bar located furthest from the public, used to display inventory, glassware, cash register, etc.
Bank
The amount of money initially deposited into the register at the beginning of the shift
Bar Back
An apprentice bartender assisting behind the bar
Bar Mix
Sour mix (sweetened lemon juice)
Bar Par
A roster of all opened and unopened bottles of liquors and liqueurs stocked behind the bar at any point in time
Bar Rail
A narrow ledge or shelf which runs the length of the inside of the bar top on which the bartender prepares a drink
Build
Preparing a mixed drink directly into a glass
Call Brands
Readily identifiable brands of liquors, best-known
Call Liquor
A mid-priced liquor category
Carafe
A flared top glass decanter used for wine
Chill
To refrigerate or ice a glass or product prior to service
Cold Plate
A heavy, steel rectangular plate located on the bottom of the ice bin. The soda gun’s feed lines are coiled inside it to cool the mixers as they dispense
Collins
Served in a tall iced glass, one part requested liquor, 2 parts sour mix, and fill with soda
Congeners
Impurities or particulates held in suspension in distilled spirits, contributing to the flavor, color, and aroma of the liquor.
Cooler
An under the counter refrigeration unit used behind the bar reach in
Cordial
A term used synonymously with the word “liqueur”
Cover
The charge paid to enter an establishment, usually for live entertainment
Cut off
To refuse further alcohol service to a customer
Double
A double portion of requested alcohol
Draw
To pour a draft beer
Dry
The opposite of sweet
Eighty-six
When a customer is “eighty-sixed”, they have been asked to leave the premises. When a product or menu item is eighty-sixed, its temporarily out of stock
Flaked ice
Finely crushed ice
Flash blend
A technique of preparing a drink in an electric blender, turned on for only 3-5 seconds to yield a frothy, partially frozen drink
Float
The last ingredient added to a drink, poured unmeasured on top. It is usually the darkest ingredient and the heaviest one.
Frappe
A drink made with liqueur served over crushed ice
Frothee
A chemical additive to create a foamy head
Full-bodied
A liquor with a rich, slightly heavy consistency
Full flavored
A liquor with a broad, rich taste
Gun
A carbonated mixer or electronic liquor dispenser
Head
The foam on a glass of beer
House
The common term for the establishment where you work
Jockey box
A small bin or box designed to hold bottles, usually located on both sides of the ice bin, keeping the contents cold
Juleps
A style of tall drink built directly into a glass over flaked ice, sugar, crushed mint leaves, and preferred base liquor
Last Call
The notification to patrons that it is nearly closing time and the last opportunity to purchase a drink
Mist
A liquor served over crushed ice or flaked ice
