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[edit | edit source]
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[edit | edit source]
Drinks[edit | edit source]
- 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[edit | edit source]
- 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[edit | edit source]
- 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[edit | edit source]
- Mixology: The art or skill of preparing mixed drinks.
- Sommelier: A trained and knowledgeable wine professional.
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