Often confused with "neat," but not the same. Chaser: n. A small, tasty drink to take directly after shooting something straight. While all three methods produce a drink without ice, a neat drink is going to be room temperature, a straight up drink will be chilled from being shaken or stired with ice, and an up drink will be served cold because of a chilled glass. The perfect clear ice(takes longer to melt) served with your favorite spirit is the perfect way to experience a drink on the rocks. Ever wondered where this phrase came from? Perhaps other industries use the same expression, but, as bartenders, if we call someone “industry,” it’s because they work at a bar or restaurant as well. If we can, we always try to hook them up in some way. ABV: n. Stands for alcohol by volume, or the percentage of alcohol in the solution. Means "on the rocks," or poured over ice. Tannins: n. Tannins are astringent biomolecules found in grape skins that produce a bitter effect, leading to a wine's dry flavor. There are a lot of legal distilleries that are making it now, however, and some are quite tasty. From bar tools to cocktail styles, knowing these terms will help you acclimate to the restaurant world. If you’re a bar-goer, you’ll be able to whip out your bar lingo and order drinks like a pro. • Belly on up to this bartending quiz! Image credit: Shutterstock/ Alex James Bramwell. Box Toddy: n. A drink made with liquor and hot water, often sweetened, spiced and served in a tall glass. Your drink is chilled by stirring or shaking then strained out into a chilled stemmed cocktail glass without ice. Well can also refer to the generic brand name of liquors that bartenders use frequently. Gin and Tonic, Rum and Cola). Shots, shooters, chaser and more. When the bartenders (and potentially servers) assemble all the tips from the night and then use a point system, based on hours and position, to divvy up the tips. Put your finger horizontally on the side of the glass and pour your booze until it reaches the top of your finger. The pass. The alcohol in the wine has a faster evaporation rate and a lower surface tension than the water in the wine, so it basically forces the alcohol to evaporate at a faster rate. While every bar has terms of their own, these are the ones I’ve found to be fairly common in the industry, and are definitely worth knowing. Up = stemmed glass. If you work at a bar or restaurant that is open during the day, at some point, you will get stuck working the closing shift (depending on the bar that could be working till 5 AM), then you have to drag yourself back first thing in the morning (potentially 7 or 8 AM) to set up for day service. Bartender Lingo - It's A Thing. The French call it "tears." For more information on how we use cookies consult our revised, 39 of the most breathtaking natural wonders in the world, For the perfect day of hiking and Colombian coffee, head to Jardín, I felt safer traveling to Aruba during the pandemic than I have in the United States in months, How to plan for 2021 travel in the age of COVID, according to 23 travel agents, What bartenders actually think of your drink order, Taking the Middlegate Station Monster Burger Challenge, Adventure photographer Travis Burke immerses himself in his work, exploring Hawaii’s underwater world, This lost AirPod prank is baffling people in San Francisco, 8 skills that are second nature to bartenders, 10 incredibly stupid questions every bartender has had to answer, 10 things bartenders don’t blink an eye at, Travelers beware: You can’t bring your pet peacock on an airplane, Where you should travel to in 2018 based on your Zodiac sign, The 8 types of Eagles fan you’ll find in PA, 10 things Wisconsinites don’t blink an eye at, The 20 things that happen when you leave Alaska, Download the