Bar Terms

Question 1

Alphonse

Answer 1

A cordial/liqueur drink made with a layer of cream

Question 2

Back

Answer 2

An iced glass of plain water or requested beverage. “Backs” are typically served with or behind a cocktail.

Question 3

Back Bar

Answer 3

Area of bar located furthest from the public, used to display inventory, glassware, cash register, etc.

Question 4

Bank

Answer 4

The amount of money initially deposited into the register at the beginning of the shift

Question 5

Bar Back

Answer 5

An apprentice bartender assisting behind the bar

Question 6

Bar Mix

Answer 6

Sour mix (sweetened lemon juice)

Question 7

Bar Par

Answer 7

A roster of all opened and unopened bottles of liquors and liqueurs stocked behind the bar at any point in time

Question 8

Bar Rail

Answer 8

A narrow ledge or shelf which runs the length of the inside of the bar top on which the bartender prepares a drink

Question 9

Build

Answer 9

Preparing a mixed drink directly into a glass

Question 10

Call Brands

Answer 10

Readily identifiable brands of liquors, best-known

Question 11

Call Liquor

Answer 11

A mid-priced liquor category

Question 12

Carafe

Answer 12

A flared top glass decanter used for wine

Question 13

Chill

Answer 13

To refrigerate or ice a glass or product prior to service

Question 14

Cold Plate

Answer 14

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

Question 15

Collins

Answer 15

Served in a tall iced glass, one part requested liquor, 2 parts sour mix, and fill with soda

Question 16

Congeners

Answer 16

Impurities or particulates held in suspension in distilled spirits, contributing to the flavor, color, and aroma of the liquor.

Question 17

Cooler

Answer 17

An under the counter refrigeration unit used behind the bar reach in

Question 18

Cordial

Answer 18

A term used synonymously with the word “liqueur”

Question 19

Cover

Answer 19

The charge paid to enter an establishment, usually for live entertainment

Question 20

Cut off

Answer 20

To refuse further alcohol service to a customer

Question 21

Double

Answer 21

A double portion of requested alcohol

Question 22

Draw

Answer 22

To pour a draft beer

Question 23

Dry

Answer 23

The opposite of sweet

Question 24

Eighty-six

Answer 24

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

Question 25

Flaked ice

Answer 25

Finely crushed ice

Question 26

Flash blend

Answer 26

A technique of preparing a drink in an electric blender, turned on for only 3-5 seconds to yield a frothy, partially frozen drink

Question 27

Float

Answer 27

The last ingredient added to a drink, poured unmeasured on top. It is usually the darkest ingredient and the heaviest one.

Question 28

Frappe

Answer 28

A drink made with liqueur served over crushed ice

Question 29

Frothee

Answer 29

A chemical additive to create a foamy head

Question 30

Full-bodied

Answer 30

A liquor with a rich, slightly heavy consistency

Question 31

Full flavored

Answer 31

A liquor with a broad, rich taste

Question 32

Gun

Answer 32

A carbonated mixer or electronic liquor dispenser

Question 33

Head

Answer 33

The foam on a glass of beer

Question 34

House

Answer 34

The common term for the establishment where you work

Question 35

Jockey box

Answer 35

A small bin or box designed to hold bottles, usually located on both sides of the ice bin, keeping the contents cold

Question 36

Juleps

Answer 36

A style of tall drink built directly into a glass over flaked ice, sugar, crushed mint leaves, and preferred base liquor

Question 37

Last Call

Answer 37

The notification to patrons that it is nearly closing time and the last opportunity to purchase a drink

Question 38

Mist

Answer 38

A liquor served over crushed ice or flaked ice