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Misc Bartending Things to Know > Terminology > Flashcards

Terminology Flashcards

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1
Q

What is a:

Cordial

A

Any distilled liquor with added flavor and sugar.

At least 26% sugar by volume.

Also called “liquer”.

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2
Q

What is a

Float

A

An addition of a liquor, liqueur, or mixer added to the top of a drink, usually at a 1/2 ounce, in a circular motion

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3
Q

What is:

Muddled

A

The word used for the “smashing” (gently pressing) of sugar, fruit, or mint

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4
Q

What is a:

Muddler

A

A wooden or hard plastic rod used to mash sugar, fruit, or other ingredients in the bottom of a glass.

Can use bar spoon to muddle if muddler isn’t available.

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5
Q

What is a:

Martini Glass

A

Stemmed cocktail glass

Used for “straight up” (no ice) drinks

Hold by the stem

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6
Q

What is a:

Rocks Glass

A

Small (4-5 oz) glass

Used for drinks with ice served “on the rocks”

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7
Q

What is an:

English Highball Glass

A

Larger than Rocks glass

Drinks served in Highball glass contain same amount of alcohol as those served in Rocks glass.

Used for Highballs (or “and” drinks)

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8
Q

What is a:

Back

A

Any non-alcoholic beverage served in a separate glass to accompany an alcoholic beverage (such as Cola, Water, 7-up, Soda, etc)

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9
Q

What is a:

Bar Back

A

One who cleans, restocks, and assists the bartenders

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10
Q

What is a:

Back Bar

A

A cabinet behind the bar usually used for display and storage.

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11
Q

What does this mean?

“Behind You”

A

Term used when approaching someone to make them aware of your presence.

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12
Q

What does it mean to:

Break

A

To “Break” a bottle means to empty it.

(The term refers to the laws which required bartenders to break their empty bottles at the end of each shift.)

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13
Q

What does it mean to:

Build

A

To make a cocktail by pouring the ingredients directly into the glass over ice.

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14
Q

What is:

Call Liquor

A

Brands which guests request by a specific name.

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15
Q

What is:

Change All the Way

A

To break a high denomination bill into lesser denominations and silver.

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16
Q

What is:

Change Once

A

To break a high denomination bill into a lesser denomination.

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17
Q

What is a:

Chaser

A

A beverage served in a separate glass to accomany a drink. (Mix, Beer, etc)

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18
Q

What is meant by:

Comfortable

A

The bar term for Southern Comfort

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19
Q

What is meant by:

Dirty

A

The term used to request olive juice in a martini

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20
Q

What is meant by:

Double

A

Usually two shots of liquor, or double the alcohol.

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21
Q

What is meant by:

Draw One

A

A request for draft beer.

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22
Q

What is meant by:

Dry

A

A wine term meaning the absence of sweetness.

Also applied to a Martini, meaning the use of little vermouth. In the Manhattan family it means to use dry vermouth instead of sweet.

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23
Q

What is meant by:

Eighty-Six

A

An out of stock item.

If we were to run out of Absolut we would “86” it.

It also means to get rid of. If someone were intoxicated to the point where we have to refuse service and we have to ask them to leave, we had to “86” them.

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24
Q

What is meant by:

Facing

A

Placing all bills face-up when making cash transactions.

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25
Q

What is a:

Flag

A

A garnish in which a toothpick is inserted through a cherry and an orange slice.

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26
Q

What is a:

Frappe

A

A drink served over packed, finely crushed ice.

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27
Q

What is:

Free Pouring

A

A technique used to pour liquor without using a measuring device.

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28
Q

What is:

Garbage

A

A slang term for garnishes.

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29
Q

What are:

Garnishes

A

Fruits or accessories used to decorate the glass to enhance appearance and taste.

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30
Q

What is a:

Gun

A

An automatic dispenser that expels mixers (Soda, Coke, Tonic, Etc) and sometimes even liquor

31
Q

What is a:

Head

A

Beer is meant to be served in a glass with a 1 inch foam head. By pouring a head on a beer it allows the CO2 to escape, which gives it a smoother, less bitter, better, taste.

32
Q

What is meant by:

House

A

House refers to the establishment you work in.

33
Q

What is:

House Liquor

A

The liquor served by the house to the guest if they do not specify a brand.

34
Q

What is a:

Jigger

A

A measuring vessel

35
Q

What is:

Kosher Salt

A

A course salt used to rim a glass, as in Margaritas

36
Q

What is:

Last Call

A

Notice given to the patrons prior to closing time, to inform them it is their last opportunity to order cocktails.

37
Q

What is meant by:

Marry

A

Combining to like bottles together.

38
Q

What is meant by:

Mist

A

Any liquor served in a rocks glass over crushed ice.

39
Q

What is a:

Mix (Mixers)

A

Non-alcoholic ingredients mixed with liquor in preparing cocktails.

40
Q

What is meant by:

Naked

A

To request a drink without salt.

41
Q

What is meant by:

Neat

A

An order of liquor served without ice at room temperature.

42
Q

What is meant by:

On and Over

A

A cocktail chilled and then strained on or over ice.

43
Q

What is meant by:

On the House

A

When the house or bar buys the customer a drink

44
Q

What is meant by:

“On the Rocks”, “Over”, or “Rough”

A

Terms used for any drink served over ice

45
Q

What is meant by:

Par

A

The inventory of each liquor at the bar

46
Q

What is meant by:

P.C.

A

Percentage cost or pouring cost,
which is the cost of the liquor as a percentage of net sales.

47
Q

What is a:

Pre-Mix

A

A mix of non-alcoholic ingredients prepared prior to the bartender’s using it.

48
Q

What is meant by:

Proof

A

A listing of the alcohol content of a liquor.

The proof is twice the percentage of the alcohol.

49
Q

What is a:

Reach-in

A

A cooler located on the back bar or under bar where juices, mixes, garnishes, wines, beers, glasses, and even some liqueurs are kept to keep cool.

50
Q

What is meant by:

Roll

A

When a bartender builds a drink in a glass and mixes it by pouring it into a mixing vessel and then pouring it back in the glass it was made in.

51
Q

What is:

Frosting/Rimming

A

Salt or sugar frosting or rimming a glass:

An even light frosting about 1/4 inch, predominately on the outside rim of the glass.

52
Q

What is:

Schnapps

A

A German word that refers to a mouthful or to gulp.

A mixture of any distilled spirit with sugar added for a sweet flavor.

53
Q

What is meant by:

Screaming

A

A customer request to add vodka.

54
Q

What is meant by:

Screw

A

A request for Orange Juice

55
Q

What is a:

Reverse Martini

A

A request to reverse the amount of vermouth and alcohol in a Martini.

56
Q

What is a:

Side

A

Any non-alcoholic beverage served in a separate glass to accompany the customer’s drink. (Coke, Water, Soda, etc)

57
Q

What is a:

Speed Rack

A

A rack to hold liquors or mixes in the well area for easy access.

58
Q

What is a:

Splash

A

A measurement that is equal to 1/4 oz.

59
Q

What is meant by:

Straight

A

An order of a liquor served without ice at room temperature.

60
Q

What is meant by:

Stock

A

To prepare or replenish a reserve supply of an item.

61
Q

What is meant by:

Tall

A

Any cocktail served in larger glass than its standard.

A tall cocktail will have the same amount of liquor but with more ice and mixers.

62
Q

What is meant by:

Topless

A

A request for a drink without salt

63
Q

What is an:

Under Pour

A

When a bartender pours too little alcohol in a drink.

64
Q

What is meant by:

Up or Straight Up

A

A drink that is served cold but without ice.

Drink is made over ice and strained into martini glass or stemmed cocktail glass.

65
Q

What is meant by:

Up Against the Wall

A

A request to add Galliano (1/4 oz) to a drink.

66
Q

What is a:

Virgin

A

Any cocktail prepared without liquor.

67
Q

What is a:

Walk-in

A

A storage cooler large enough to walk into.

68
Q

What is the:

Well Area

A

The primary work area of the bartender, where he/she prepares the drinks.

69
Q

What is:

Well Liquor

A

The house brands (cheap) kept in the well, which are used when the guest does not specify a particular brand.

70
Q

What is a meant by:

**Wet **

A

A drink which has more mix and less liquor, but in the same glass.

71
Q

What is a:

Corkage Fee

A

A fee for opening a bottle of wine that a customer would bring to the establishments.

72
Q

What is a:

Call Order

A

An organized format by which servers request cocktails from the bartender.

73
Q

What is:

Bar Time

A

When a bar goes by the time in a bar that is purposely set ten to fifteen minutes fast.

Misc Bartending Things to Know (5 decks)

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