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BARTENDING | Evan > Terms, Slang, and Knowledge > Flashcards

Terms, Slang, and Knowledge Flashcards

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Bartending flashcards
1
Q

Back

A

A small glass of something (like water or cola) which accompanies the drink

Eg. “Scotch on the rocks with a water back.”

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2
Q

How do you create a “Float”?

A

Gently pour over convex (back) side of spoon held against the surface of the liquid to be floated on top of.

IN A PINCH: pour very carefully down side of glass

VIDEO: https://youtu.be/NRYFO9KZtqQ

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3
Q

Build

A

The process of making a drink.

Starting with ice, and then ‘building’ the drink by adding the other ingredients

What you do next depends on how you’re serving the drink. If it’s a martini, for example, you build it in a mixing glass by adding the ice, the gin, and the vermouth (and possibly bitters), stirring, and then straining. If it’s a margarita, you build the drink and then shake and strain. If it’s an on-the-rocks Negroni, you build it right in the serving glass, stir and garnish it, and present it to the customer.

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4
Q

Call

A

Higher end alcohol, called for specifically.

(opposed to “Well”)

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5
Q

Well

A

Generic (cheaper) booze for cocktails.

Something like Barton, Booth’s, or McCormick.

(opposed to “Call”

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6
Q
A
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7
Q

Rolling

A

Method of mixing a drink where you build in the mixing glass, then gently pour it into a shaker tin (or another mixing glass) to mix things together.

-Bloody Marys are generally rolled this way, since shaking will foam tomato juice

VIDEO: How to Roll a Bloody Mary

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8
Q

Buy Back

A

Complimentary drink from the bartender

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9
Q

Speed Rack (or Rail or Well)

A

Thigh-level rack of well bottles.

  • Soda gun nearby usually
  • Sometimes, speed rack houses the ingredients necessry to make the bar’s signature drinks instead.
    ex. - if the bar sells a lot of Manhattans, Negronis, and Sidecars, the speed rack might house rye, Campari, Tanqueray, Cointreau, and a good cognac.
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10
Q

Neat

A

2oz of spirit served in old fashioned glass without ice.

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11
Q

Up

A

2oz of spirit stirred with ice. and then strained out into chilled stemware cocktail glass

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12
Q

Rocks

A

2oz of spirit served over ice

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13
Q

How to Chill a Glass

A

Add ice and then water, and let sit for a minute or two (while mixing the drink in shaker)

-common for Martinis

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14
Q

Dirty

A

Adding Olive Juice (and olives) to a martini.

-The more, the dirtier.

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15
Q

Dry

A

Very little vermouth added (a drizzle)

(“extra dry” is a drop or two of vermouth, swirled, then poured of before adding the gin)

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16
Q

Flame

A

Setting a drink on fire

  • Sambucca is often lit on fire to heat it up.
  • 151 rum is also very flammable
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17
Q

Frost

A

Dip glass in water, then put it in the freezer

(common for beer mugs)

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18
Q

Layering

A

Floating alcohols in order of heaviness (ex. B-52 shot)

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19
Q

Neat

A

Shot straight out of the bottle. No ice.

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20
Q

Pony Shot

A

Equal to 1oz

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21
Q

APÉRITIF

A

Before a meal.

(French. In Italian is “aperitivo”)

Usually dry and low in alcohol.

ex. Vermouth, aromatized wines, dry sherry, etc.

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22
Q

DIGESTIF

A

After a meal.

Stimulates digestion.

ex. Brandy, whiskey, port, cream sherry, amari (Fernet, Averna, and Cynar), bitters, sweet liquers such as Grand Marnier, and dessert cocktails

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23
Q

“Perfect”

A

Equal parts sweet and dry vermouth

(common in Manhattans)

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24
Q

“Box”

A

Pour into, and out of, a shaker.

Gives the drink a quick mixing without shaking.

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25
Q

Cobbler

A

A tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs

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26
Q

Collins

A

A drink akin to a sour, which is served in a tall glass with soda water (or seltzer water)

27
Q

Cooler

A

A drink consisting of Ginger Ale, Soda Water, and a fresh spiral or twist of citrus fruit rind.

Served in collins or highball glass.

28
Q

Crusta

A

A sour-type drink served in a glass that is completely lined with an Orange or Lemon Peel cut in a continuous strip

29
Q

Daisy

A

An oversize drink of the sour type, normally made with Rum or Gin.

Served over Crushed Ice with a straw, and sweetened with a Fruit Syrup.

30
Q

“Lace”

A

Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink

31
Q

____ Flip

A

A chilled, creamy drink made of Eggs, Sugar, and a Wine or Spirit.

Brandy and Sherry flips are two of the better known kinds.

32
Q

Frappe

A

A partially frozen, often fruity drink.

Usually a mixture of ingredients served over a mound of Crushed Ice

33
Q

Grog

A

A Rum-based beverage with water, fruit juice, and sugar, commonly served in a large mug

34
Q

Highball

A

Any spirit served with Ice and Soda Water in a Medium to Tall Glass (often a Highball glass)

35
Q

Julep

A

A drink made of Bourbon, mint, Sugar, and Crushed Ice

36
Q

Lowball

A

A short drink made of spirits served with Ice, Water or Soda in a small glass

37
Q

_____ Mist

A

A liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink.

(ex. Sierra Mist, Scotch Mist, Red Mist, etc)

38
Q

“Nip”

A

A quarter of a bottle.

39
Q

____ Rickey

A

A drink made of a liquor, usually Gin, a half lime, and Soda Water

Sometimes sweetened, and often served with Ice in a Rickey Glass (Highball)

40
Q

_____ Sling

A

Tall Drink made with either Brandy, Whiskey, or Gin, and lemon juice, sugar, and Soda Water.

Served both Hot and Cold

(ex. Singapore Sling, Hedgerow Sling, Straits Sling, etc)

41
Q

______ Smash

A

Short Julep made of Liquor, Sugar, and Mint.

Served in a small glass.

(ex - Bourbon Smash, Brandy Smash, Tequila Smash)

42
Q

______ Sour

A

Short drink of Liquor, Lemon/Lime Juice, and Sugar.

43
Q

Supercall

A

Top Shelf, or Super Premium alcohols.

44
Q

_______ Swizzle

A

Tall, traditionally Rum-based cocktail filled with Cracked Ice.

A stirring rod or swizzle stick is quickly rotated between the palm of the hands to form frost on the glass

(Rum Swizzle, Sailor’s Swizzle, Green Swizzle)

Video: https://www.youtube.com/watch?v=PajwcRiPndA

45
Q

Gun Letters:

C, L, W, T, G, S, Q, D, 1 or 2 (or X or Y)

A

C: Coke/Pepsi

L: Lemon/Lime (Sprite or 7up)

W: Water

T: Tonic

G: Ginger Ale

S: Seltzer/Club Soda

Q: Qunine (goes with tonic)

D: Diet Cola

1 or 2 (or X or Y): Bar’s Choice

46
Q

Shot =

?oz

A

Shot =

1.5oz

47
Q

1 Dash =

? drops

A

1 Dash =

​6 drops

48
Q

1 Bar Spoon =

? teaspoon = ? dashes = ?oz

A

1 Bar Spoon =

1 teaspoon = 12 dashes = 1/8oz

49
Q

1 Splash =

? oz

A

1 Splash =

1/2oz

50
Q

1 Tablespoon =

? teaspoons (bar spoons) = ?oz

A

1 Tablespoon =

3 teaspoons (or bar spoons) = 1/2oz

51
Q

1 Pony =

?oz = ? tablespoons = ? cups

A

1 Pony =

1oz = 2 tablespoons = 1/8 cup

52
Q

1/4 cup =

?oz

A

1/4 cup =

2oz

53
Q

1 Pint =

?cups = ?oz = (glass)?

A

1 Pint =

2cups = 16oz = 1 Mixing Glass

54
Q

1 quart =

? Pints = ? Cups = ? oz

A

1 quart =

2 Pints = 4cups = 32oz

55
Q

1 Wine Bottle =

? ml = ? oz = (term)?

A

1 Wine Bottle =

750ml = 25.4oz = a Fifth (1/5 gallon)

56
Q

1 Split =

?ml = ?oz

A

1 Split =

187ml = 6.4oz

57
Q
A
58
Q

Bruise

A

Bruise

Bruise fruit, herbs, or spices with a bar muddler (or a wooden spoon, in a pinch) to release flavors

Herbs: mint, verbena, and borage

Spices: ginger

59
Q

Discard

A

Discard

The ice used to shake a drink before strained into a new glass with fresh ice

60
Q

Flag

A

Flag

Refers to the standard garnish of an Orange Slice and Cherry.

Used in Sours, Old Fashioneds, and many Tropical Drinks

61
Q

Frappé and Mist

A

​Frappé and Mist

Drinks served over crused or shaved ice

62
Q

In and Out

A

In and Out

  • Refers to a style of Martini preparation:*
  • A small amound of DRY VERMOUTH is dashed into the mixing glass over the ice, swirled around, then tossed out*
63
Q

Muddling

A

Muddling

More vigorous than bruising, a method of extracting juice and oil from skin

64
Q
A

BARTENDING | Evan (4 decks)

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