COCKTAIL TERMS
BAR LINGO MADE EASY
B
artending comes with its own lingo. It is important to know bar lingo so you can give your patrons exactly what they want. Educate and impress your patrons when they visit your tavern with this vocabulary list, courtesy of Liquor City, of all the words to know when preparing cocktails.
• DIRTY: Add olive juice. • DRY: Very little vermouth. • PERFECT: Part whiskey, part sweet vermouth, part dry vermouth. • NEAT: No ice, no mix. • EASY ICE: Very little Ice.
• MUDDLED: Crushed fruit, veggies and herbs.
• ON THE ROCKS: The drink with only ice. • SHAKEN: Made with crushed ice – cooler but higher dilution. • DOUBLE: Two tots of alcohol. • STIRRED: Made with cubed ice – not as cold but less dilution. • WELL: Cheapest liquor behind the bar. • FLOAT: Adding extra liquor to the top of the cocktail. • SPLASH/DASH: Very small amount.
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• VIRGIN: Alcohol-free cocktail.
• TOP SHELF: The most expensive alcohol.
• TODDY: A warm cocktail, made with honey and whiskey.
• CHASER/BACK: A drink to wash down a shooter.
• HIGHBALL: Liquor based cocktail topped with soda water.
• NIGHTCAP: A drink before bed.
• UP: In a martini glass without ice.
• KEEP IT OPEN: Opening a tab at a bar.
• TWIST: Add a twirled lemon peel.
• FINGERS: Unit of measurement.
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