Bar Terminology

Question 1

Define the following term:

Add

Answer 1

To put in an ingredient

Question 2

Define the following term:

Chill

Answer 2

To freeze a glass or to let ice and/or water stand in a glass

Question 3

Define the following term:

Color

Answer 3

To add a few drops of liquid for its coloring effects

Question 4

Define the following term:

Dash

Answer 4

The smallest bar measure, also “Splash”

Question 5

Define the following term:

Decant

Answer 5

To pour wine from a bottle that has deposits into another container, often in a carafe that will allow the wine to breathe

(Usually done with red or port wine)

Question 6

Define the following term:

Fill

Answer 6

To add an ingredient to the remainder of a cocktail

Question 7

Define the following term:

Float

Answer 7

A very small amount of liquor carefully poured on top of a cocktail, often done over the back of a spoon, also “Layering”

Question 8

Define the following term:

Frost

Answer 8

To rub sugar on the rim of a glass

Question 9

Define the following term:

Crusta

Answer 9

A sugar-rimmed glass

Question 10

Define the following term:

Garnish

Answer 10

To decorate with pre-cut fruit or vegetables

Question 11

Define the following term:

Muddle

Answer 11

To crush an ingredient with another, for sugar, mint, etc.

Question 12

Define the following term:

Salt

Answer 12

To rub salt on the rim of a glass

Question 13

Define the following term:

Shake

Answer 13

To mix in a shaker with ice

(As to use a more violent technique)

Question 14

Define the following term:

Stir

Answer 14

To mix in a shaker with ice

(As to use a more gentle technique with a spoon)

Question 15

Define the following term:

Strain

Answer 15

To pour from shaker into a cocktail glass through a straining device

Question 16

Define the following term:

Back up

Answer 16

Another round (of the same drink)

Question 17

Define the following term:

Brut

Answer 17

Used to describe Champagne as “dry”

Question 18

Define the following term:

Call drink

Answer 18

A drink ordered by a call name, e.g. Tanqueray and tonic instead of a gin and tonic

Question 19

Define the following term:

Chaser

Answer 19

Liquid used to follow a drink,usually non-alcoholic like juice or soda

Question 20

Define the following term:

Dry

Answer 20

Less sweet

Question 21

Define the following term:

Neat

Answer 21

Unmixed, without ice, also “Plain” or “Straight Up”

Question 22

Define the following term:

On the rocks

Answer 22

With ice

Question 23

Define the following term:

Proof

Answer 23

An American measurement of alcohol strength or content: twice the percentage of alcohol in the bottle

Question 24

Define the following term:

Soda back

Answer 24

Soda on the side, most common when a customer asks for scotch

Question 25

Define the following term:

Sundries

Answer 25

Bar snacks, e.g. chips or peanuts

Question 26

Name the bartending term:

To put in an ingredient

Answer 26

Add

Question 27

Name the bartending term:

To freeze a glass or to let ice and/or water stand in a glass

Answer 27

Chill

Question 28

Name the bartending term:

To add a few drops of liquid for its coloring effects

Answer 28

Color

Question 29

Name the bartending term:

The smallest bar measure, also “Splash”

Answer 29

Dash

Question 30

Name the bartending term:

To pour wine from a bottle that has deposits into another container, often in a carafe that will allow the wine to breathe

(Usually done with red or port wine)

Answer 30

Decant

Question 31

Name the bartending term:

To add an ingredient to the remainder of a cocktail

Answer 31

Fill

Question 32

Name the bartending term:

A very small amount of liquor carefully poured on top of a cocktail, often done over the back of a spoon, also “Layering”

Answer 32

Float

Question 33

Name the bartending term:

To rub sugar on the rim of a glass

Answer 33

Frost

Question 34

Name the bartending term:

A sugar-rimmed glass

Answer 34

Crusta

Question 35

Name the bartending term:

To decorate with pre-cut fruit or vegetables

Answer 35

Garnish

Question 36

Name the bartending term:

To crush an ingredient with another, for sugar, mint, etc.

Answer 36

Muddle

Question 37

Name the bartending term:

To rub salt on the rim of a glass

Answer 37

Salt

Question 38

Name the bartending term:

To mix in a shaker with ice

(As to use a more violent technique)

Answer 38

Shake

Question 39

Name the bartending term:

To mix in a shaker with ice

(As to use a gentler technique)

Answer 39

Stir

Question 40

Name the bartending term:

To pour from shaker into a cocktail glass through a straining device

Answer 40

Strain

Question 41

Name the bartending term:

Another round (of the same drink)

Answer 41

Back up

Question 42

Name the bartending term:

Used to describe Champagne as “dry”

Answer 42

Brut

Question 43

Name the bartending term:

A drink ordered by a call name, e.g. Tanqueray and tonic instead of a gin and tonic

Answer 43

Call drink

Question 44

Name the bartending term:

Liquid used to follow a drink, usually non-alcoholic like juice or soda

Answer 44

Chaser

Question 45

Name the bartending term:

Less sweet

Answer 45

Dry

Question 46

Name the bartending term:

Unmixed, without ice, also “Plain” or “Straight Up”

Answer 46

Neat

Question 47

Name the bartending term:

With ice

Answer 47

On the rocks

Question 48

Name the bartending term:

An American measurement of alcohol strength or content: twice the percentage of alcohol in the bottle

Answer 48

Proof

Question 49

Name the bartending term:

Soda on the side, most common when a customer asks for scotch

Answer 49

Soda back

Question 50

Name the bartending term:

Bar snacks, e.g. chips or peanuts

Answer 50

Sundries