BAR BASIC TERMS AND DEFINITIONS INDUSTRY

Basic Terms

1. BAR BASIC TERMS Introduction to Bar

2. 86 - Out of order An item that has been 86’d is no longer available to be served or sold. A.B.V. Alcohol by Volume is a standard measurement of alcohol (ethanol) content in beer, spirit, or other alcoholic products. More specifically, it is how many milliliters (mL) of pure ethanol is in 100 mL of the product.

3. Aperitif A beverage, usually alcoholic, is consumed at the start of a meal to stimulate the appetite. It also refers to specific spirits characterized by their bitterness, including Campari and Aperol, to name a few.  . Bar Spoon A tool that is used to mix, chill, and dilute cocktails in a mixing glass. Most bar spoons are between 12 and 15 inches long and have a spiralized pattern on the handle. They also can be used to help layer drinks.

4. Barback A person who is in charge of many different jobs behind the bar, including but not limited to; washing glassware, cleaning up spills, prepping garnishes and juices, cutting fruit, getting ice, changing beer kegs, etc. Bar Spoon A tool that is used to mix, chill, and dilute cocktails in a mixing glass. Most bar spoons are between 12 and 15 inches long and have a spiralized pattern on the handle. They also can be used to help layer drinks.

5. Bitters A neutral spirit infused with herbs, spices, botanicals, bark, roots, and a plethora of other flavorful ingredients. Bitters are used to add flavor, depth, and dimension to a cocktail and can also help balance a cocktail. Angostora - P1000.00 Blend Mixing up ingredients in a blender. Common blended drinks include margaritas and daiquiris.

6. Chill Add ice and sometimes water to stem glassware to lower the temperature of the glass. You do this prior to mixing the cocktail. Before you pour the drink into the glass, you dump the ice and water out. The purpose of chilling a glass is to keep the drink at the ideal drinking temperature for as long as possible. Cocktail A drink containing one or more spirits with sometimes the addition of modifiers, juices, and syrups.

7. Cocktail Station Under bar equipment that holds everything you need to quickly prepare cocktails in a small, organized space. Cocktail, or bar stations, often include ice bins, garnish stations, sinks, speed rails, equipment holders, and spaces to store syrups. Collins A drink that is served in a tall glass, consisting of a base spirit (usually gin), lemon juice, sugar, and soda water.

8. Coupe A style of glassware with a stem. Coupes have a wide mouth opening and shallow depth. Common cocktails that are served in this glass include Whiskey Sours, Gimlets, and the Manhattan. Dash A few drops of an ingredient. Usually associated with measurements of bitters. Usually somewhere between 1/8 and 1/4 teaspoon

9. Extra Dry A cocktail that uses little to none of the standard modifiers like vermouth and curacao. Usually ordered as an Extra Dry Martini, which uses a drop of dry vermouth, if any Float To top a drink or shot with a spirit. You do this with a bar spoon or other technique to get the other spirit to “float” on top of the drink or shot.

10. Last Call A period of time before the bar is closed where you can order one last round. The last call is anywhere from 15 minutes to 1 hour before the bar is closed and is used to inform customers that it’s about time to finish their drinks and leave. Each bar has its own set time Muddle A technique using a muddler where you lightly mash ingredients in a glass or shaking tin. An example would be muddling limes and mint sprigs when making a mojito

11. On The Rocks When your cocktail or drink is served over ice. Premium Alcohol brands that one would pay a higher price for due to perceived higher quality or name recognition. Examples of premium spirits include, but are not limited to, Grey Goose, Johnnie Walker, Tanqueray, and Patrón .