Bartending / Mixology

Neat

no ice, directly from bottle to glass

On the Rocks

served with ice

Straight Up

chilled in a shaker, then strained into a glass without ice

Dirty

addition of olive brine in martinis (adds salty, savoury flavor)

With a Twist

served with a twist peel

Speed rail

a shelf below the bar to hold frequently used liquors

Liquors

any spirit

Liqueur

flavored/sweetened spirit

Cocktail

drink consistently of one or more spirits, a sweetener, and any other ingredient

Highball

a tall drink served over ice, typically w/ one spirit and a non-alc mixer

Shooter

a shot made with more than one ingredient

Aperitif

low alc drink served b4 a meal to stimulate appetites (vermouth, campari, etc.)

Digestif

served after meal to aid digestion (brandy, port, amaro)

Dash

few drops

Splash

small quantity, less than half an oz

Float

small amount of liquid carefully poured on top of a drink to create a layered effect

Tab

running total of customer's orders, (usually) open until customer is ready to pay

Last Call

final opportunity for customers to order before bar closes

Happy Hour

Designated period when drinks are discounted

Smoking Guns / Infusers

add smoky flavors to cocktails

Centrifuge

clarifies liquids for clear cocktails

Rota-evaporators

used for distilling at low temperatures to keep clear liquid

Vodka

Made with fermented wheat, rye, maize or potatoes; originated in Eastern Europe.

Russian Vodka

Robust and Intense.

Polish Vodka

Known for smoothness.

Gin

Made with juniper berries; originated in Netherlands, popularized in England in the 18th century.

London Dry

Crisp and dry gin.

Old Tom

Slightly sweeter gin.

New Western / Contemporary Gin

Juniper is less dominant, botanicals are highlighted.

Rum

Made with molasses and sugarcane juice (sugarcane by-products).

Light rums

Mild and slightly sweet.

Dark rums

Deeper notes of caramel, vanilla, and spices (from the oak barrels).

Spiced rums

Rum with added infusions of coconut, lime, or cinnamon.

Tequila

Made with blue agave, produced in Mexico (Jalisco).

Silver/Blanco Tequila

Unaged, fresh and vegetal notes with hints of citrus and pepper.

Reposado and anejo tequila

Aged, richer flavors, smoother and more complex profiles, notes of vanilla, caramel, and spices due to aging in oak.

Whiskey / Whisky

Made from fermented grains (barley, corn, rye, wheat).

Barley (scotch) whiskey

Smoky and complex flavour.

Bourbon / Corn (american) whiskey

sweet and full bodied whiskey

Rye (canadian) whiskey

spicier and robust whiskey

Mix of grains (irish) whiskey

Triple-distilled, very smooth whiskey

Brandy

Made with fermented fruit, typically grapes.

Cognac

Smooth and floral Brandy (French).

Armagnac

Fuller and robust Brandy (French).

Liqueurs

Sweetened spirits (fruits, herbs, nuts, spices, cream), enjoyed after meals.

Aperitifs

Dry or bitter, had before meals to stimulate appetite, refreshing and palate-cleansing.