Bartending Basics & Terminology

bar station

• area located under the bar countertop and rail where a bartender does their work

• should always contain a sink, a bar rail, a speed rack, soda guns and jockey bins

bar countertop

top portion of the bar for customer use and where the bartender presents the finished drink to the customer

bar rail

slightly lowered edge of the countertop closest to the bartender to prepare the drink

ice bin

built into the countertop where ice is stored and readily available for drinks

jockey bin

plastic insert that is hung into the ice bin that is used to hold plastic bottles with different flavored juices

soda gun

• commonly found above and to the left of the ice bin

• Will contain mixers

speed rack

commonly on the ice bin & commonly where the “well” liquors are stored

well/house liquors

• usually cheaper in price

• consists of Vodka, Gin, Rum, Tequila, Triple Sec, Lime Juice, Grenadine, Peach Schnapps, Apple Puckers

ice machine

• produces ice in large quantities

• Bartenders use the ice scoop to transfer ice from the ice machine to the ice bin in the bar station

back bar

• designed for display and functionality

• this is the shelving/cabinet area where

  bottles, glasses and other supplies are kept

• may vary by place but can typically include top shelf/name brand/specialty alcohol and the POS (point of sale) system

top shelf/premium liquors

high quality, high priced liquors

mixing set

basic mixing set that includes:

• 2 shakers (large and small)

• 2 strainers (julep and wire)

• 16 oz. mixing glass

• long handled spoon

• muddler

• ice scoop

bank

starting amount of money used to start off a shift set by management

• Could also come in tandem with a money box containing increments of money to make change. This amount is also set by management.

• Always count the bank before the shift to make sure the amount is correct. A bartender is responsible for any money under or over at the end of the night!

build

making a drink

call drink

when a customer specifically names the brand when ordering, regardless if it’s a premium or well liquor

float

when an alcohol sits on top of another alcohol in a drink

muddle

to crush up ingredients with a muddler

• the purpose is to release flavors and oils in the ingredients to flavor the drink

neat

refers to an alcohol pour straight from the bottle into a glass (no ice)

on the rocks

refers to a drink with ice

roll

• a way to build the drink where the process gently mixes the contents together

• build the drink in a glass, pour into a shaker tin & pour back into the glass

straight

refers to an alcohol (1.5 - 2 oz.,shaken or stirred) poured over ice and strained into a glass

mocktail

non-alcoholic drink consisting of a mixture of fruit juices or other soft drinks

virgin

alcohol-free version of a cocktail

opening the bar

c

closing the bar

garnishes

• placed on or in drinks to elevate flavor and eye appeal

• should compliment the flavor of the alcohol or juices used to create the drink

sweet garnishes

pair with sweet drinks

sour garnishes

pair with dry or single/two liquor pour drinks

flags

• generally used for sweet drinks

• concept is for the customer to be able to eat the garnish with ease

• comprised of two or more edible components such as fruit

  • most common flags are cherry & orange

    and cherry & pineapple

wedges

• commonly made from citrus fruits

• like a wheel, customer can squeeze the juice from the fruit into their drink

• easily discard or drop into their drink

wheels

• commonly made of citrus fruits

• concept is for the eye appeal as well as for the customer’s ability to be able to squeeze the juice from the fruit into their drink

• can discard or drop the rind into their drink

twists

• made from the rind of citrus fruits

• concept is to twist the rind to release the oils to flavor the beverage

olives

• most commonly used in martinis

• saltiness compliments vodka and gin well.

• In more upscale and specialty bars and lounges the olives will be stuffed with food items to elevate the drink.

• can be speared onto the toothpick or stirring straw, or simply dropped into the drink

celery stalk

• Famously part of a Bloody Mary and commonly used to replace stirring straws

• leaves have a very strong flavor and scent

• garnish can be used to compliment any light and refreshing cocktail.