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Bartending Terminologies

This document defines various bartending terminology used to describe different types of alcoholic drinks and how they are prepared and served. It discusses terms like cocktail, daisy, flip, grog, neat, straight up, virgin, back, and others. It provides brief descriptions of each term and drink type to concisely explain bartending and mixology practices.

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Mariyela Mari
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600 views28 pages

Bartending Terminologies

This document defines various bartending terminology used to describe different types of alcoholic drinks and how they are prepared and served. It discusses terms like cocktail, daisy, flip, grog, neat, straight up, virgin, back, and others. It provides brief descriptions of each term and drink type to concisely explain bartending and mixology practices.

Uploaded by

Mariyela Mari
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Bartending Terminologies

Part 1

Box
Pour into and out of shaker, usually only once. Gives the drink a quick mixing without shaking. A mixer that is consumed immediately after a straight shot of liquor to create a different taste.

Cocktail
Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled.

Cup
A punch-type drink that made is made up in quantities of cups or glasses in preference to a punch bowl.

Daisy
An oversized drink of the sour type, normally made with rum or gin. It is served over crushed ice with a straw, and sweetened with a fruit syrup.

Lace
Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink.

Eggnog
A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum or, bourbon.

Fix
A sour-type drink similar to the daisy, made with crushed ice in a large goblet.

Fizz
An effervescent beverage. (carbonated)

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.

Frappe
A partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice.

Grog
A rum-based beverage with water, fruit juice, and sugar, commonly served in a large mug.

Bartending Terminologies
Part 2

Neat
Drink served at room temperature without ice.

Straight Up
The ingredients of the drink are chilled before they are poured into the serving glass. NO ICE.

Virgin (Unleaded)
A drink without any alcohol in it.

Back (Chaser)
A drink served in a separate glass.

Bruised
A straight up Martini that is shaken instead of stirred.

Ditch
A drink with a water mix.

Double
A drink with double the amount of liquor.

Electric
A drink with Tequila mixed in.

Screaming
A drink with Vodka poured on top.

Frappe (Mist)
A drink poured over crushed ice.

Topless
A Margarita without the salted rim on the glass.

(With a) Twist
A lemon twisted on top of the drink and dripped into it.

Wet
More of the mix.

Stone
Any drink that has the word stone in it contains orange juice.

Dirty/Brave/Black
Any drink whose name has any of these three words in it, contains Kahlua. (Kahla is a Mexican coffee-flavored rumbased liqueur. It is dense and sweet, with the distinct taste of coffee, from which it is made.)

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