Depending on the drinker's preference, the gin could be swapped with vodka. 2. A dry martini uses dry vermouth sparingly at a 5:1 gin to vermouth ratio. 100 Cocktail Terms Every Enthusiast Should Know, Bartender’s Guide to the Well-Stocked Bar: Think Family First, Bartending Techniques – Better Cocktails Every Time, Spice it up: Mixing Cocktails with Herbs & Spices, How to Muddle Drinks- Technique and Ingredients, How to Make Simple Syrup and Why You Should, Biggest Mistakes to Avoid When Making Cocktails, How to Use a Boston Shaker: Bartending Tips, Beyond Beer: 10 Cookout Cocktails to Drool Over, Brunch Cocktail Ideas: Beyond the Bloody Mary, 10 Tropical Drinks for Your Backyard Party, 10 Easy-To-Make Cocktails to Ease Your Hosting Duties, Seasonal Cocktails: The Perfect Time for a Change. You don't want to get any of the fruit. 70. [3] For example, the label of a bottle of top-shelf bourbon typically identifies the product as "Kentucky straight bourbon whiskey" (since about 95% of all bourbon is produced in Kentucky). Distillation: The process of purifying spirits, where the fermented product is heated to separate the alcohol from the water. Rather than the standard 4:1 gin to vermouth ratio, a wet martini utilizes a 3:1 ratio or a 1:1 ratio for an extra wet martini. Simple Syrup: Simple syrup is sugar dissolved in water. Bourbon vs. ", To learn more about bartending terminology, INSIDER talked to Christoph Dornemann, head bartender at, in New Orleans, Louisiana and Jillian Vose, beverage director at, "Sometimes you'll get a customer who would say, 'Can I get a. . Fizzes contain egg whites and soda water. If you want to dilute a drink and make it cold without incorporating texture, you stir it rather than shake it. 81. Virgin: A term referring to a cocktail prepared without alcohol. Campari: An Italian liqueur, known for its red color and bitter flavor. The idea is that a guest should get the drink in the most perfect way possible when they get it.". "Sometimes you'll get a customer who would say, 'Can I get a Knob Creek or a nice bourbon up?' Bar Spoon: A long-stemmed spoon with a spiral-handle used for preparing stirred drinks. If you like a wet martini, I would do more of a 50/50, or a heavier amount of dry vermouth.". Añejo tequila is typically aged 1-3 years in oak barrels. Sherry: Made in the Jerez de la Frontera district of Spain, sherry is a fortified wine. Stirring works best with clear spirits. 30. "Straight" ordinarily refers to a single, unmixed liquor served without any water, ice, or other mixer. Layered: Using the floating method, mentioned above, layered cocktails are cocktails that maintain separate, visible layers. Rim: A mixology term for coating the rim of a cocktail glass in sugar or salt. 59. 38. Up is a drink that has been shaken or stirred with ice, but then strained to remove the ice before serving. 3) The French shaker, a metal tumbler with a metal lid. Cognac must be aged at least two years in limosin or troncais oak barrels. Vermouth: A fortified wine flavored with aromatic herbs. 5.22(b)(1)(iii)", https://en.wikipedia.org/w/index.php?title=Bartending_terminology&oldid=980938838, Articles needing additional references from March 2017, All articles needing additional references, Articles that may contain original research from March 2017, All articles that may contain original research, Articles with limited geographic scope from December 2015, Articles with multiple maintenance issues, Creative Commons Attribution-ShareAlike License, This page was last edited on 29 September 2020, at 10:34. Curaçao: Named after a Caribbean island where bitter oranges are grown, Curaçao is a liqueur flavored with the dried peel of the citrus fruit. Sour: A sour is a type of mixed drink made from a base liquor, a citrus, such as lemon or lime juice, and a sweetener. If it's extra dry, very, very little vermouth," Vose said. Roberto Machado Noa / Contributor. Since they're slightly alcoholic, bitters can also be enjoyed on their own as shots. I've never had someone get sick off an egg white drink. DRINK RESPONSIBLY © 2016 Beam Suntory Inc., 510 Lake Cook Road, Deerfield, IL 60015. comes with its own lingo. Up: Another way to order a cocktail “straight up”. The USA and Ireland spell whiskey with an “ey”, whereas in Scotland and Canada, the extra “e” is omitted. Virgin: A term referring to a cocktail prepared without alcohol. 57. 48. Aromatic Bitters: A category of bitters that use a root as the base flavor. 61. 46. Like what you see here? 100. If it's a Negroni, I would put it in an old fashioned [glass] with a big chunk of ice," she said. 79. In bartending, the terms "straight up" and "up" ordinarily refer to an alcoholic drink that is shaken or stirred with ice and then strained and served in a stemmed glass without ice. 26. 13. 80. There are three types of shakers. A "chaser" in the UK however usually refers to a shot taken after a pint of beer or similar. The whisky must also legally be aged at least three years in Canada in wooden barrels and be at least 80 proof. Ginger Beer: Like root beer, ginger beer is non-alcoholic. Alcohol is distilled from the fermented mash. 10. Flavored with warm spices like cinnamon and cloves, Angostura bitters are a key ingredient in an old fashioned. Shaker:  A device used to mix cocktails by shaking. What they really want is neat, neat being a poured, measured shot into a glass," Dornemann told INSIDER. [1][2] "Straight" ordinarily refers to a single, unmixed liquor served without any water, ice, or other mixer. Irish Whiskey: Made in Ireland, Irish Whiskey is comprised predominantly of the fermented mash of barley. 77. On The Rocks: A drink order that refers to liquor or liqueur being served over cubed ice. 8. "If you ask for something perfect, for instance, if you ask for a perfect Manhattan, that means you would like equal parts dry and sweet vermouth," Vose told INSIDER. To learn more about bartending terminology, INSIDER talked to Christoph Dornemann, head bartender at Arnaud's French 75 Bar in New Orleans, Louisiana and Jillian Vose, beverage director at The Dead Rabbit Grocery and Grog in New York City, New York. Martinis can be ordered stirred. 11. This system is not perfect because liquids of different viscosities will pour at different rates through the same spout, but it does allow consistent pours from drink to drink for a consistent result from each bartender, while being much faster than using a thimble measure or similar spirit measure. 35. An extra-dry martini will only have a drop or two of vermouth in it. Float: A mixology skill for creating layered drinks. A shot of whisky, tequila, or vodka, when served neat in a shot glass, is often accompanied by a "chaser" (a mild drink consumed after a shot of hard liquor) or a "water back" (a separate glass of water). "These days, you're getting organic eggs or things are pasteurized and they're staying in the fridge," Vose said. In bartending, the terms "straight up" and "up" ordinarily refer to an alcoholic drink that is shaken or stirred with ice and then strained and served in a stemmed glass without ice. Mixto: A type of tequila that is comprised of at least 51% agave sugars with the remaining sugars coming from other sources. 24. Cocktails are generally served chilled, although some (e.g., margaritas) may be served either with or without ice, and this must be specified. "So when people shake a martini or something like that, it eventually will come down, the ice chips will eventually melt, and it will eventually get to be clearer. For instance, a club bar wouldn't be the best place to order a mojito, which includes muddled mint leaves, since the venue might not have fresh herbs on hand. Build In Glass: A preparation technique where cocktail ingredients are combined directly into the glass in which they are served. Ethyl Alcohol: Also known as grain alcohol, ethyl alcohol is the intoxicating ingredient in any spirit, wine or beer. He said, however, that you should be cognizant of the type of environment you're in. 18. 90. "Up means stirred over ice, served in a martini glass," Dornemann said. Muddler: A bartending tool, typically wooden, used to crush fruit, sugar or herbs in a glass. Account active Before it's poured, an up drink would be stirred to the correct temperature and dilution. This cocktail syrup is non-alcoholic. 34. The process gives you "a little more control over the dilution," Vose said. Bitters: Glycerin or high-proof alcohol mixed with seeds, fruits, leaves, roots, bark and herbs. 27. 83. since, Like many other professions, bartending comes with its own lingo. A fizz is a drink that contains egg whites and soda water. Scotch: A whisky produced in Scotland from malted barley and aged for three years in oak barrels. Neat: A type of drink where the spirit is served in a lowball glass without ice or water. It is a drink reserved for after dinner. 29. Looking for smart ways to get more from life? Fifth: A measurement for a liquor bottle meaning one-fifth of a gallon, or 750ml. Shot glasses can range in size, though they commonly come in 1 to 1½ ounces. Most often, you hear someone order a dry martini. "If you like it classic, I would say it's 5:1 or 4:1. Dry: Dryness in a drink means it has more bitterness and less sweetness. Blend: A cocktail-making technique where one places ingredients into an electronic blender and blends until smooth. Single Malt: Malt whiskey or scotch made at a single distillery and not blended with any other malt. 20. Rocks drinks are typically served in a rocks glass, highball glass, or Collins glass, all of which refer to a relatively straight-walled, flat-bottomed glass; the rocks glass is typically the shortest and widest, followed by the highball which is taller and often narrower, then the Collins which is taller and narrower still. Often times, liqueurs add in fruits, creams, flowers, and herbs for flavor and color. 95. United States federal law defines the term "straight whiskey" as whiskey that has met particular requirements for its ingredients, production process, and aging. If you want to up your home bar game, however, you can express citrus rinds yourself. These terms describe drinks served before (apéritif) and after (digestif) a meal. Matthew Kimber/Shutterstock. Iced: A bartending term that refers to any drink recipe that requires the glass be filled with ice. Please drink responsibly. Canadian Whisky: Canadian Whisky must be distilled exclusively from grains, like corn, rye, and barley, although corn is the most prominent. Kentucky: While you may know Kentucky as one of 50 states, bourbon enthusiasts know it as the birthplace of their favorite spirit. [4], While the meaning of "up" and "neat" is ordinarily clear, some clarification may be needed for "straight" and "straight up", to determine whether the spirit is intended to be chilled and strained or served undiluted at room temperature.[2]. Mixer: A non-alcoholic ingredient in a cocktail or mixed drink, typically a soda or juice. Mull: The process of adding spices, sugar and fruit to a hot beverage. 87. 85. Create printable shopping lists for parties. 96. Most brandies are barrel-aged, however, some are bottled clear and un-aged, such as grappa. We'll start with some basics. 91. Vodka is typically distilled and then bottled un-aged at 80-proof or higher. High-quality whisky and other aged liquor are most often served neat, while lower-quality whisky is usually served with a mixer or on the rocks. 88. Here are 13 bartending terms everyone should know. 63. Boston Shaker: A device used to mix cocktails by shaking. Flavored with warm spices like cinnamon and cloves, Angostura bitters are a key ingredient in an old fashioned. 98. Brandy: A spirit distilled from primarily grapes, but also fermented fruit mashes, such as apples, peaches, and plums. 69. When using a Boston Shaker, place the larger metal half over the 16 ounce mixing glass. 60. Today, most tonic water contains synthetic quinine. The julep strainer is designed for straining drinks from a mixing glass. Proof: An American standard for measuring the alcohol content in a distilled spirit or liqueur. A martini is a cocktail that comprises gin and vermouth. 21. "If it's a neat sip, it's a single spirit, I would use a single rocks glass with a chunk of ice. Often times, you can purchase premade sour mix.