bar terminology

Bar Terminology A to Z

These days it can get pretty confusing with all the terminology there is surrounding the bar. Working in a bar environment it is essential that you are aware of the most common terminology and what they mean to make it easier to carry out your job. 
Whether you’re new to the beverage industry or just need some help remembering all those terms, Barkeeper brings you this A – Z list of common terms used in the bar to make it easy for you. Keep it handy to your bar for quick reference.
Aperitif Often Sherry, an Aperitif is a drink taken before a meal designed to stimulate the taste buds and appetite. 
Bitters A very concentrated flavouring made from roots, barks, herbs and berries.
Box Quickly Pour in and then out a shaker, usually only once to gives the drink a quick mixing without shaking.
Cobbler 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.
Chaser A drink that is consumed immediately after a straight shot has been taken to “chase” down the drink and create a different taste.
Cocktail Any of various alcoholic beverages mixed together and combined with fruit juices or other liquors and often served chilled.
Cooler A drink of ginger ale, soda water, and a fresh twist of citrus fruit rind, served in a Collins or highball glass.
Dash One-sixth of a teaspoon.
Dry “Dry” means “not sweet” a dry vermouth can be used instead of a swett vermouth.
Double Combining two drinks in one large glass making it a stronger drink.
Lace Refers to the last ingredient in a recipe, meaning to pour onto the top of the drink.
Flip A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds.
Frappé A mixture of several liqueurs, partially frozen, often fruity drink poured over shaved or crushed ice.
Highball Liquor served with ice, soda, plain water, ginger ale or other carbonated liquids.

Jigger A small drinking glass-shaped container used to measure shots of liquor.
Liqueur A sweet alcoholic beverage made from an infusion of flavouring ingredients and a spirit.
Mist Liquor served with crushed ice instead of cubed. This is often a way of serving liqueur as an after dinner drink.
Neat Refers to a spirit being consumed straight shot unaccompanied.
Negus A punch-like combination containing a wine, such as port, heated with spices and sweetened.
Nip A quarter of a bottle.
On The Rocks A wine or liquor poured over ice cubes without adding water or other mixes.
Proof Measures the strength of the alcohol. One degree proof is equal to that of one-half of one percent of alcohol. So, 50 proof equals 25% alcohol.
Punch A large bowl-size beverage that is made up of liquor or wine (or both) with fruit, fruit juices, flavourings and sweeteners and soft drinks.
Shooter A straight shot of liquor taken neat.
Sour A short drink that consists of liquor, lemon/lime juice and sugar.
Toddy A drink of sweetened liquor and hot water, often with spices and served in a tall glass.
Top Shelf The high octane, often higher proof alcohols, expensive or super-aged or flavoured versions.
Virgin A drink with no alcohol in it.
Well Drink A liquor and mixer, of which neither is defined brands.


by : www.barkeeper.ie