Oregon Alcohol Server Education and Bartending Terminology

Comprehensive vocabulary flashcards covering Oregon OLCC regulations, responsible alcohol service, standard drink measurements, bar tools, glassware, and bartending terminology.

OLCC

Oregon Liquor and Cannabis Commission, the government agency that issues alcohol service permits in Oregon.

Minimum Service Permit Age

$18\text{ years old}$, the minimum age required to obtain an alcohol service permit in Oregon.

Legal Drinking Age

$21\text{ years old}$, the minimum legal age to purchase or consume alcohol in Oregon.

Service Permit Validity

Valid for $5\text{ years}$, after which a server must retake the course and reapply.

OLCC Exam Passing Score

A minimum score of $70\%$ required to pass the OLCC permit test.

CAMP

The online portal used in Oregon to apply for a service permit and take the alcohol server exam.

Standard Drink: Beer

$12\,\text{oz}$ of beer at approximately $5\%$ alcohol by volume (ABV).

Standard Drink: Wine

$5\,\text{oz}$ of wine at approximately $12\%$ alcohol by volume (ABV).

Standard Drink: Spirits

$1.5\,\text{oz}$ of distilled spirits at approximately $40\%$ ABV ($80\text{ proof}$).

Proof

A measure of alcohol concentration that is exactly twice the alcohol by volume ($\text{ABV}$) percentage.

Blood Alcohol Concentration (BAC)

The percentage of alcohol present in a person's bloodstream.

Rate of Elimination

The speed at which the human body processes alcohol, which is approximately one standard drink per hour.

Visibly Intoxicated Person (VIP)

A patron displaying observable physical or behavioral signs of intoxication whom servers are legally prohibited from serving.

Dram Shop Liability

A legal standard under which a business or server can be held legally liable for injuries or damages caused by a patron they over-served.

Minor's License (Oregon)

An Oregon driver license with a vertical layout that explicitly displays the date the holder turns $21$.

Neat

Liquor poured straight from the bottle and served at room temperature without ice.

Rocks

A liquor or cocktail served over ice cubes.

Up (Straight Up)

A cocktail shaken or stirred with ice, strained, and served chilled without ice in a stemmed glass.

Dirty

A martini preparation that includes olive brine added to the drink.

Dry

A martini or cocktail prepared with less vermouth.

Wet

A martini or cocktail prepared with a greater quantity of vermouth.

Perfect

A cocktail prepared using equal proportions of sweet vermouth and dry vermouth.

Twist

A strip of citrus peel expressed and used as a cocktail garnish.

Back

A chaser or beverage served alongside a neat drink or shot.

Chaser

A non-alcoholic mixer or separate drink consumed immediately following a shot.

Well Liquor

The lowest-cost house liquor poured when a customer does not specify a particular brand.

Call Liquor

A specific brand of spirit requested explicitly by name by a customer.

Top Shelf (Premium)

The most expensive, premium-tier liquor brands stocked behind the bar.

Float

To carefully layer a liquid on top of a mixed drink, typically poured over the back of a bar spoon.

Dash

A small shake from a bitters bottle, measuring approximately $\frac{1}{32}\,\text{oz}$.

Muddle

To gently press fruits, herbs, or citrus peel with a muddler to release oils and juices without imparting bitterness.

Build

To assemble a cocktail's ingredients directly inside the serving glass rather than in a mixing glass or shaker.

86

An industry term indicating that an ingredient, food, or drink item is completely out of stock.

In the Weeds

Hospitality slang for being overwhelmed with customer orders during a rush.

Barback

A bar assistant tasked with restocking bottles, refilling ice, washing glassware, and cleaning.

Last Call

The final warning announced to patrons to place their last drink orders before closing time.

Boston Shaker

A two-piece cocktail shaker consisting of a large metal tin paired with a smaller metal tin or a pint glass.

Cobbler Shaker

A three-piece cocktail shaker consisting of a metal tin, a lid with a built-in strainer, and a cap.

Hawthorne Strainer

A perforated metal cocktail strainer fitted with a wire coil spring, primarily used with shaken drinks.

Julep Strainer

A perforated, bowl-shaped metal strainer designed to fit into a mixing glass for stirred drinks.

Fine Strainer

A handheld conical mesh strainer used to filter out small ice chips and citrus pulp.

Jigger

A double-sided hourglass measuring tool used to ensure precise alcohol pours, commonly sized at $1\,\text{oz}$ and $2\,\text{oz}$.

Lewis Bag

A heavy canvas bag used to hold and crush ice while absorbing excess meltwater.

Coupe

A stemmed cocktail glass featuring a wide, shallow bowl, used for drinks served up.

Nick and Nora

A small, bell-shaped stemmed glass that serves as a modern alternative to the V-shaped martini glass.

Mise en Place

The culinary practice of prepping, measuring, and arranging all ingredients, garnishes, tools, and ice before service begins.

Dry Shake

Shaking cocktail ingredients that include egg white without ice first to develop foam, followed by a second shake with ice.

Sour Ratio

A standard cocktail recipe baseline consisting of $2\text{ parts}$ spirit, $1\text{ part}$ sour citrus, and $1\text{ part}$ sweet syrup.

Bitters

Aromatic botanical extract solutions added in dashes to provide balance, aroma, and complexity to cocktails.

Grenadine

A heavy, sweet red syrup that sinks to the bottom of a cocktail to create a layered sunrise effect.

Orgeat

A sweet almond-flavored syrup commonly used as an essential ingredient in a Mai Tai.

Campari

A bitter, brightly colored red Italian aperitivo liqueur used to impart bitterness and color to drinks.

Double-Parking

A situation where a customer orders or holds multiple drinks at the same time, requiring server monitoring.