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.

Bartending terminology Resources
Need Help Finding a Doctor? Need help finding a doctor or specialist anywhere in the world? Explore our world directory. WikiMD's DocFinder can assist you in locating millions of physicians.	Medical Knowledge Access the latest research - Most recent articles Ongoing trials.