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BARTENDING | Evan > Terms, Slang, and Knowledge > Flashcards

Terms, Slang, and Knowledge Flashcards

(64 cards)

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1
Q

Back

A

A small glass of something (like water or cola) which accompanies the drink

Eg. “Scotch on the rocks with a water back.”

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2
Q

How do you create a “Float”?

A

Gently pour over convex (back) side of spoon held against the surface of the liquid to be floated on top of.

IN A PINCH: pour very carefully down side of glass

VIDEO: https://youtu.be/NRYFO9KZtqQ

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3
Q

Build

A

The process of making a drink.

Starting with ice, and then ‘building’ the drink by adding the other ingredients

What you do next depends on how you’re serving the drink. If it’s a martini, for example, you build it in a mixing glass by adding the ice, the gin, and the vermouth (and possibly bitters), stirring, and then straining. If it’s a margarita, you build the drink and then shake and strain. If it’s an on-the-rocks Negroni, you build it right in the serving glass, stir and garnish it, and present it to the customer.

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4
Q

Call

A

Higher end alcohol, called for specifically.

(opposed to “Well”)

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5
Q

Well

A

Generic (cheaper) booze for cocktails.

Something like Barton, Booth’s, or McCormick.

(opposed to “Call”

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6
Q
A
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7
Q

Rolling

A

Method of mixing a drink where you build in the mixing glass, then gently pour it into a shaker tin (or another mixing glass) to mix things together.

-Bloody Marys are generally rolled this way, since shaking will foam tomato juice

VIDEO: How to Roll a Bloody Mary

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8
Q

Buy Back

A

Complimentary drink from the bartender

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9
Q

Speed Rack (or Rail or Well)

A

Thigh-level rack of well bottles.

  • Soda gun nearby usually
  • Sometimes, speed rack houses the ingredients necessry to make the bar’s signature drinks instead.
    ex. - if the bar sells a lot of Manhattans, Negronis, and Sidecars, the speed rack might house rye, Campari, Tanqueray, Cointreau, and a good cognac.
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10
Q

Neat

A

2oz of spirit served in old fashioned glass without ice.

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11
Q

Up

A

2oz of spirit stirred with ice. and then strained out into chilled stemware cocktail glass

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12
Q

Rocks

A

2oz of spirit served over ice

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13
Q

How to Chill a Glass

A

Add ice and then water, and let sit for a minute or two (while mixing the drink in shaker)

-common for Martinis

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14
Q

Dirty

A

Adding Olive Juice (and olives) to a martini.

-The more, the dirtier.

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15
Q

Dry

A

Very little vermouth added (a drizzle)

(“extra dry” is a drop or two of vermouth, swirled, then poured of before adding the gin)

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16
Q

Flame

A

Setting a drink on fire

  • Sambucca is often lit on fire to heat it up.
  • 151 rum is also very flammable
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17
Q

Frost

A

Dip glass in water, then put it in the freezer

(common for beer mugs)

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18
Q

Layering

A

Floating alcohols in order of heaviness (ex. B-52 shot)

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19
Q

Neat

A

Shot straight out of the bottle. No ice.

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20
Q

Pony Shot

A

Equal to 1oz

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21
Q

APÉRITIF

A

Before a meal.

(French. In Italian is “aperitivo”)

Usually dry and low in alcohol.

ex. Vermouth, aromatized wines, dry sherry, etc.

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22
Q

DIGESTIF

A

After a meal.

Stimulates digestion.

ex. Brandy, whiskey, port, cream sherry, amari (Fernet, Averna, and Cynar), bitters, sweet liquers such as Grand Marnier, and dessert cocktails

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23
Q

“Perfect”

A

Equal parts sweet and dry vermouth

(common in Manhattans)

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24
Q

“Box”

A

Pour into, and out of, a shaker.

Gives the drink a quick mixing without shaking.

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25
Cobbler
A tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs
26
Collins
A drink akin to a sour, which is served in a tall glass with soda water (or seltzer water)
27
Cooler
A drink consisting of Ginger Ale, Soda Water, and a fresh spiral or twist of citrus fruit rind. Served in collins or highball glass.
28
Crusta
A sour-type drink served in a glass that is completely lined with an Orange or Lemon Peel cut in a continuous strip
29
Daisy
An _oversize drink_ of the **sour type**, normally made with **Rum** or **Gin**. Served over **Crushed Ice** with a _straw_, and *sweetened* with a **Fruit Syrup**.
30
"Lace"
Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink
31
\_\_\_\_ Flip
A chilled, creamy drink made of **Eggs, Sugar,** and a **Wine or Spirit.** **Brandy** and **Sherry** flips are two of the better known kinds.
32
Frappe
A partially frozen, often fruity drink. Usually a mixture of ingredients served over **a mound** of **Crushed Ice**
33
Grog
A **Rum-based** beverage with **water, fruit juice,** and **sugar**, commonly served in a _large mug_
34
Highball
Any spirit served with **Ice** and **Soda Water** in a _Medium to Tall Glass_ (often a _Highball glass)_
35
Julep
A drink made of **Bourbon, mint, Sugar,** and **Crushed Ice**
36
Lowball
A short drink made of spirits served with **Ice, Water or Soda** in a _small glass_
37
\_\_\_\_\_ Mist
A liquor served over a glass filled with **crushed ice,** often a way of serving liqueur as an after dinner drink. (ex. Sierra Mist, Scotch Mist, Red Mist, etc)
38
"Nip"
A quarter of a bottle.
39
\_\_\_\_ Rickey
A drink made of a liquor, usually **Gin**, a **half lime,** and **Soda Water** Sometimes sweetened, and often served with **Ice** in a _Rickey Glass (Highball)_
40
\_\_\_\_\_ Sling
Tall Drink made with either **Brandy, Whiskey, or Gin**, and **lemon juice, sugar,** and **Soda Water.** Served both **Hot and Cold** (ex. Singapore Sling, Hedgerow Sling, Straits Sling, etc)
41
\_\_\_\_\_\_ Smash
Short Julep made of **Liquor, Sugar,** and **Mint.** Served in a _small glass._ (ex - Bourbon Smash, Brandy Smash, Tequila Smash)
42
\_\_\_\_\_\_ Sour
Short drink of **Liquor, Lemon/Lime Juice**, and **Sugar.**
43
Supercall
Top Shelf, or Super Premium alcohols.
44
\_\_\_\_\_\_\_ Swizzle
Tall, traditionally **Rum-based** cocktail filled with **Cracked Ice.** A **stirring rod or swizzle stick** is *quickly rotated between the palm of the hands* to form frost on the glass (Rum Swizzle, Sailor's Swizzle, Green Swizzle) Video: [https://www.youtube.com/watch?v=PajwcRiPndA](https://www.youtube.com/watch?v=PajwcRiPndA)
45
Gun Letters: C, L, W, T, G, S, Q, D, 1 or 2 (or X or Y)
C: Coke/Pepsi L: Lemon/Lime (Sprite or 7up) W: Water T: Tonic G: Ginger Ale S: Seltzer/Club Soda Q: Qunine (goes with tonic) D: Diet Cola 1 or 2 (or X or Y): Bar's Choice
46
**Shot =** **?oz**
**Shot =** **_1.5oz_**
47
**1 Dash =** **? drops**
**1 Dash =** **​_6 drops_**
48
**1 Bar Spoon =** **? teaspoon = ? dashes = ?oz**
**1 Bar Spoon =** **1 teaspoon = 12 dashes = 1/8oz**
49
**1 Splash =** **? oz**
**1 Splash =** **1/2oz**
50
**1 Tablespoon =** **? teaspoons (bar spoons) = ?oz**
**1 Tablespoon =** **3 teaspoons (or bar spoons) = 1/2oz**
51
**1 Pony =** **?oz = ? tablespoons = ? cups**
**1 Pony =** **1oz = 2 tablespoons = 1/8 cup**
52
**1/4 cup =** **?oz**
**1/4 cup =** **2oz**
53
**1 Pint =** **?cups = ?oz = (glass)?**
**1 Pint =** **2cups = 16oz = 1 Mixing Glass**
54
**1 quart =** **? Pints = ? Cups = ? oz**
**1 quart =** **2 Pints = 4cups = 32oz**
55
**1 Wine Bottle =** **? ml = ? oz = (term)?**
**1 Wine Bottle =** **750ml = 25.4oz = a Fifth (1/5 gallon)**
56
**1 Split =** **?ml = ?oz**
1 Split = ## Footnote **187ml = 6.4oz**
57
58
**Bruise**
**Bruise** *Bruise fruit, herbs, or spices with a bar muddler (or a wooden spoon, in a pinch) to release flavors* Herbs: mint, verbena, and borage Spices: ginger
59
**Discard**
**Discard** *The ice used to shake a drink before strained into a new glass with fresh ice*
60
**Flag**
**Flag** *Refers to the standard garnish of an _Orange Slice and Cherry_.* Used in Sours, Old Fashioneds, and many Tropical Drinks
61
**Frappé and Mist**
**​Frappé and Mist** *Drinks served over crused or shaved ice*
62
**In and Out**
**In and Out** * Refers to a style of Martini preparation:* * A small amound of DRY VERMOUTH is dashed into the mixing glass over the ice, swirled around, then tossed out*
63
**Muddling**
**Muddling** More vigorous than bruising, a method of extracting juice and oil from skin
64

BARTENDING | Evan (4 decks)

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