Stepping into a bar, the array of common bartender terms might seem like a secret language. From classics like ‘on the rocks’ to intriguing techniques like ‘flaming,’ these phrases hold the keys to crafting your perfect drink. Let’s delve into six essential bartender terms that will elevate your understanding of mixology.
6 Common Bartending Terms for Ordering Drinks
1. On The Rocks
“On the rocks” is one of the common bartending terms when ordering drinks. When a patron requests a whiskey “on the rocks,” it’s a signal for the bartender to serve their whiskey with a generous handful of ice.
Beyond the refreshing chill it imparts, this method also mellows the flavor profile, creating a smoother sip. This classic approach is favored by aficionados of whiskey, scotch, vodka, brandy, and gin alike.
2. Neat
Serving a drink “neat” means presenting it without the addition of ice cubes, mixers, or any other embellishments. However, not all types of alcoholic beverages are suited for this treatment due to their high alcohol content.
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Cocktails, beer, and champagne are typically better enjoyed with additional elements. On the other hand, high-quality spirits like cognac, rum, and brandy are prime candidates for neat service. Ultimately, the choice of how to enjoy your drink boils down to your own personal preferences.
3. Straight Up
This common bartender term is frequently intertwined with the preceding two. While “on the rocks” denotes a drink served over ice cubes, “neat” means the beverage is presented without any additional elements. In contrast, “straight up” involves initially mixing with ice cubes, which are then strained out before serving. This method ensures the drink is cold, yet its flavor remains unaltered by dilution.
“Straight up” is a prevalent practice in crafting classic cocktails like martinis and negronis. It is also a favored approach for enjoying premium spirits, such as whiskey or cognac, allowing their nuanced flavors to shine through without interference.
4. Shot
A shot is a single-serving of an alcoholic beverage intended to be consumed in one go. Its standard size can differ depending on the country; for instance, in the United States, a shot typically measures 44 milliliters, while in the United Kingdom, it’s commonly 25 milliliters.
This common bartending term branches out into various shot types. A straight shot consists of a single type of drink, served without any mixers or additional ingredients. In contrast, a shooter is a concoction of liqueurs, spirits, and occasionally non-alcoholic beverages.
5. Mixer
The word “mixer” is used to refer to non-alcoholic beverages blended with alcohol, designed to temper the potency of the drink when consumed. Additionally, mixers contribute to the visual appeal of the beverage.
Common mixer options encompass sodas, juices, syrups, garnishes, and more. The garnish, in particular, serves as an embellishment, typically composed of fruit slices, olives, cocktail cherries, or other edible elements, enhancing both the visual presentation and flavor profile of the drink.
6. Flaming
In the realm of alcohol culture, flaming is a bartending technique that involves briefly igniting a drink as a captivating spectacle for patrons. Executing this technique requires careful attention to factors such as the specific drink, the type of lighter used, and the method of ignition.
Chances are, you’ve encountered this captivating performance, either in person or through video. Some notable drinks frequently featured in flaming displays include the Blue Blazer and Flaming Sambuca.
Now that you’re familiar with these six essential bartender terms, why not put your knowledge to the test at your preferred bar or club? Remember, securing a reservation ahead of time can help ensure a seamless and enjoyable experience. Cheers to your newfound bar savvy!
