Bartending terminology

Bartending terminology refers to a range of terms and phrases used in the profession of bartending. These terms are used to describe various drinks, techniques, and equipment used in the bartending profession.

Etymology

The term "bartending" is derived from the word "bar", which is a counter where alcoholic beverages are served, and the word "tending", which means to take care of or look after. The term "bartender" therefore refers to a person who serves drinks at a bar.

Terminology

Drinks

• Neat: A single, unmixed liquor served without being chilled and without any water, ice, or other mixer.
• On the rocks: A drink served over ice.
• Straight up: A drink that is shaken or stirred with ice and then strained and served without ice.
• Dirty: A cocktail that is made with the addition of olive brine or juice.

Techniques

• Muddle: To mash or crush ingredients to release their flavors.
• Shake: To mix ingredients by shaking them in a cocktail shaker.
• Stir: To mix ingredients with a bar spoon.

Equipment

• Cocktail shaker: A device used to mix beverages by shaking.
• Bar spoon: A long-handled spoon used in bartending for mixing and layering of both alcoholic and non-alcoholic mixed drinks.
• Jigger: A measuring device used in bartending, equivalent to 1.5 ounces.

Related Terms

• Mixology: The art or skill of preparing mixed drinks.
• Sommelier: A trained and knowledgeable wine professional.

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  Bartending_terminology
• Negroni served in Vancouver, BC
  Negroni served in Vancouver, BC