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If someone orders a "dirty martini, rocks" they are not asking for a martini in a dirty glass with some pebbles in it - they want a martini with some olive juice, served on ice. And if a customer orders a "scotch neat", he is not saying that he thinks it's cool that your bar carries scotch - he's asking for a shot of scotch without any ice. Learning the bar lingo is not too difficult - especially if your bar terminology gets put to the test behind the bar every once in a while. For the purposes of this article, we're just going to list the most popular and widely used bar terms - things you really need to know but might not be able to figure out on your own. Back - a 'back' is when a drink is accompanied by a small glass of mix (like coke or water). E.g. "Vodka rocks, water back" Build - when you 'build' a drink, you make the drink - starting with the ice and then continuing to 'build' by adding the alcohol, mixes, garnishes etc Call Drink - a call drink is when the customer calls the specific name of the alcohol and the mix. E.g. "Tanqueray Tonic" or "Bacardi Coke" Chaser - a chaser, in bar terms, is anything that is used to 'chase' down another alcohol - usually used to mask the taste or ease the strength of whatever's being chased. Dirty - dirty is simply the adding of olive juice to a drink - usually a martini. Float - to float something is to layer a lighter alcohol on top of a heavier alcohol. Free Pour - pouring drinks without using any type of measuring device such as a shot glass, jigger or measured pour spout. Frost - some pubs use frosted beer mugs - these are mugs that are dipped in water, drained and then kept in the freezer or fridge to create a frosting on the outside of the glass. Garnish - anything added to a drink to enhance the presentation - commonly includes cherries, lime wedges, lemon slices, olives etc. Jigger - a measuring device that is shaped like an hourglass that has two different measurements on each side. Used to measure the amount of alcohol going into drinks. Neat - neat simply means no ice - sometimes called Straight Up Premium - a premium is a higher priced brand of liquor - also called top shelf Rim - to rim a glass means to create a rim around the lip of the glass using anything from salt to sugar to candy. A commonly rimmed cocktail is a Bloody Mary or Margarita. Rocks - anything on the rocks means on ice. Twist - adding a twist refers to zesting the peel of a lemon into a twist and inserting it in the drink. Well Drink - unlike the call drink mentioned earlier, a well drink is any drink that uses the bar's 'house' brand of liquor. The 'regular' liquor used when no brand is mentioned by the customer. Although we've listed a fair amount of bar lingo here, this list is not exhaustive by any means. There are a lot more bar terms that you may hear as a bartender, they are just not heard as often as the ones listed above. Hope this bar terminology helps on your path to bartending greatness! Cheers!
Article Source: http://www.bharatbhasha.net Article Url: http://www.bharatbhasha.net/food-and-drink.php/342149 Article Added on Wednesday, February 15, 2012 LD
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