Bartender's Reference
Tools, techniques, and terminology
A
ABV
ABV (Alcohol By Volume) is the standard measurement expressing the percentage of pure alcohol (ethanol) contained in an alcoholic beverage, measured at 20°C (68°F).
Bar Terms
Aperitif
An alcoholic beverage served before a meal to stimulate the appetite, typically dry or bitter rather than sweet.
Bar TermsAtomizer
A small spray bottle used to mist spirits or bitters over a cocktail or into a glass for a rinse. Creates an even, fine distribution of aromatic ingredients with minimal liquid.
Bar ToolsB
Bar Spoon
A long-handled spoon with a twisted shaft, used for stirring cocktails, layering drinks, and measuring small amounts of ingredients.
Bar Tools
Base Spirit
The primary alcoholic ingredient that forms the foundation of a cocktail, typically comprising the largest portion of the drink.
Bar Terms
Batch
Preparing cocktails in large quantities ahead of time rather than making them individually. Batch cocktails are mixed, diluted appropriately, and stored for serving, making them ideal for parties and events. Also called batching or pre-batching.
Techniques
Bitters
Highly concentrated aromatic flavoring agents made from botanical ingredients, used in small amounts to add complexity and balance to cocktails.
Bar Terms
Blackstrap
A style of rum made from blackstrap molasses, the dark, thick final byproduct of sugar refining. Blackstrap rums have intense flavors of molasses, coffee, and bitter chocolate. Essential for authentic Corn 'n' Oil and some tiki drinks.
Bar Terms
Blend
A cocktail preparation method using a blender to combine ingredients with ice into a frozen, slushy consistency.
Techniques
Blender
An electric appliance used to combine and puree ingredients, essential for frozen cocktails and drinks requiring a smooth, uniform texture.
Bar Tools
Build
A cocktail preparation method where all ingredients are combined directly in the serving glass, typically over ice, without shaking or stirring separately.
TechniquesC
Call Drink
A cocktail ordered by specifying the exact brand of spirit to be used, such as asking for a Tanqueray and Tonic.
Bar Terms
Champagne Flute
A tall, narrow stemmed glass designed to preserve the carbonation and direct the aromatics of sparkling wines and Champagne cocktails.
Glassware
Chaser
A chaser is a milder beverage consumed immediately after a shot of hard liquor to soften the alcohol burn and cleanse the palate. Common chasers include beer, water, soda, and fruit juice. The practice allows drinkers to enjoy spirits more comfortably while resetting their taste buds between drinks.
Bar Terms
Cheesecloth
A loosely woven cotton gauze fabric used for straining. In cocktails, it's essential for milk clarification and making clear cordials or shrubs. Multiple layers provide finer filtration. Coffee filters can substitute for very fine straining.
Bar Tools
Citrus Juicer
A manual or electric tool designed to extract juice from citrus fruits like lemons, limes, oranges, and grapefruits for use in cocktails.
Bar Tools
Clay Mug
A traditional terracotta or earthenware vessel used for serving rustic cocktails, particularly those with Latin American origins.
Glassware
Cocktail Shaker
A sealed container used to mix, chill, and dilute cocktails by shaking them vigorously with ice.
Bar Tools
Collins Glass
A tall, narrow, cylindrical glass larger than a highball, designed for long drinks like the Tom Collins and other refreshing cocktails with significant mixer volume.
Glassware
Copper Mug
A metal drinking vessel traditionally used for Moscow Mules, known for its rapid chilling properties and distinctive appearance.
Glassware
Coupe Glass
A stemmed glass with a broad, shallow bowl originally designed for Champagne but now primarily used for serving cocktails served up (without ice).
GlasswareD
Dash
A dash is a small, imprecise measurement in bartending typically ranging from 1/32 ounce to 1/6 teaspoon (approximately 0.6 to 1 milliliter), delivered through a quick shake of a dasher bottle. Used primarily for potent flavoring agents like bitters, a dash is the bartending equivalent of a pinch in cooking.
Bar Terms
Digestif
An after-dinner drink intended to aid digestion, typically stronger and featuring herbal, bitter, or sweet rich flavors.
Bar Terms
Dilution
The water added to a cocktail from melting ice during shaking, stirring, or serving, which is essential for proper balance and mouthfeel.
Bar Terms
Dirty
A bar term describing a cocktail made with the addition of olive brine (the salty liquid from olive jars), most commonly applied to Martinis. The brine adds a savory, slightly cloudy character and a distinctive salty, umami-rich flavor that transforms the drink's profile.
Bar Terms
Double Strain
A technique of pouring a shaken cocktail through both a Hawthorne strainer and a fine mesh strainer simultaneously to remove all ice chips and pulp.
Techniques
Dry
In cocktails, refers to drinks made with less sweet vermouth or simply less sweetness overall; in wines and vermouths, indicates low residual sugar content.
Bar Terms
Dry Shake
A technique of shaking cocktail ingredients without ice first, specifically to emulsify egg white or aquafaba before adding ice and shaking again.
TechniquesE
Equal Parts
A cocktail template where all main ingredients are used in the same proportion, typically 3/4 oz each. Classic examples include the Last Word, Paper Plane, and Naked and Famous.
Bar Terms
Express
The technique of squeezing a citrus peel over a cocktail to release aromatic oils onto the drink's surface before using as garnish.
TechniquesF
Falernum
A sweet, spiced Caribbean syrup or liqueur made with lime, almond, ginger, cloves, and allspice, essential for many tiki cocktails.
Bar TermsFine Mesh Strainer
A small conical strainer with very fine mesh used for double-straining cocktails. Essential for removing ice shards, fruit pulp, and herb fragments from shaken drinks.
Bar Tools
Fine Strainer
A small mesh strainer used in conjunction with a Hawthorne strainer to remove fine particles like ice chips, fruit pulp, and egg white foam from cocktails.
Bar ToolsFlame
A dramatic technique where citrus oils are expressed through a flame, creating a caramelized, aromatic mist over the drink. Hold the peel between the flame and the glass, squeeze firmly to ignite the oils.
TechniquesFlip
A family of cocktails containing a whole egg or egg yolk, creating a rich, creamy texture.
Bar Terms
Float
A technique of gently pouring a small amount of liquid on top of a cocktail so it remains as a separate layer rather than mixing in.
Techniques
Free Pour
The technique of pouring spirits directly without using a jigger, relying on counting and experience to achieve accurate measurements.
Bar TermsG
Garnish
A decorative and often functional element added to a finished cocktail, providing visual appeal, aromatic enhancement, and sometimes flavor.
Bar Terms
Golden Age
The period from roughly 1860-1920 considered the first golden age of cocktails, when professional bartending emerged and many classic recipes were created. Also refers to 1930s-1950s Havana, when American bartenders fleeing Prohibition created Cuban classics like the Daiquiri and El Presidente.
Bar Terms
Grenadine
A sweet, tangy red syrup traditionally made from pomegranate juice and sugar. The name derives from the French word "grenade" meaning pomegranate, which comes from the Latin "grānātum" (seeded). Used to add color, sweetness, and fruity depth to cocktails and mocktails.
Bar TermsH
I
J
Jigger
A double-sided measuring tool used to precisely measure liquid ingredients for cocktails, typically with two different capacities on each end.
Bar Tools
Julep Cup
A metal cup, traditionally silver or pewter, designed specifically for Mint Juleps and prized for its ability to frost dramatically when filled with crushed ice.
GlasswareL
Layer
A cocktail technique of carefully floating ingredients on top of each other to create visually distinct bands of color in the glass.
Techniques
Lewis Bag
A canvas bag used to crush ice by hand with a mallet, creating the irregular crushed ice preferred for drinks like Juleps and Cobblers.
Bar ToolsM
Manhattan Family
Cocktails following the Manhattan template of whiskey, vermouth, and bitters. Includes the Rob Roy (Scotch), Brooklyn (rye with dry vermouth), and numerous variations.
Bar Terms
Margarita Glass
A specialized stemmed glass with a wide, stepped bowl designed for serving Margaritas, featuring a broad rim perfect for salt.
Glassware
Martini Glass
A stemmed glass with a distinctive V-shaped conical bowl, designed for cocktails served up without ice.
Glassware
Milk Clarification
An 18th-century technique for creating crystal-clear punches. Hot milk is added to an acidic spirit mixture, causing the milk proteins to curdle. When strained, the curds remove tannins, harsh flavors, and color, leaving a silky-smooth, shelf-stable drink.
Techniques
Mixing Glass
A large, heavy glass vessel used for stirring cocktails that should remain clear and silky, typically spirit-forward drinks without citrus or dairy.
Bar Tools
Modifier
Supporting ingredients that complement and balance the base spirit in a cocktail, including vermouths, liqueurs, syrups, and bitters.
Bar Terms
Muddle
A cocktail technique of gently pressing fruits, herbs, or sugar in the bottom of a glass or shaker to release their flavors, juices, and aromatic oils.
TechniquesMuddled
A description indicating that ingredients have been pressed and crushed to release their flavors before the other ingredients are added.
Bar Terms
Muddler
A pestle-like tool used to crush fruits, herbs, and sugar in the bottom of a glass or shaker to release their flavors and essential oils.
Bar ToolsN
Neat
A spirit served at room temperature, poured straight from the bottle into the glass without ice, water, or any mixers.
Bar TermsNegroni Family
Cocktails following the Negroni template of spirit, bitter liqueur (typically Campari), and vermouth in equal or similar parts. Includes the Boulevardier, Old Pal, and Mezcal Negroni.
Bar Terms
Nick and Nora Glass
A small, elegant stemmed glass with a rounded bowl, named after characters from The Thin Man films and used for spirit-forward cocktails served up.
GlasswareNutmeg Grater
A small grater specifically designed for freshly grating whole nutmeg. Essential for drinks like the Brandy Alexander, Atholl Brose, and various flip cocktails.
Bar ToolsO
On the Rocks
On the rocks is bartending terminology meaning a spirit or cocktail poured over ice cubes. The term dates to the mid-1940s, with the word "rocks" referring to ice cubes, possibly derived from how hand-chipped ice blocks resembled rough stones.
Bar Terms
Orgeat
A sweet almond-flavored syrup made from almonds, sugar, and often orange flower water, essential for tropical and classic cocktails.
Bar Terms
Overproof
Spirits bottled at higher than standard alcohol content, typically above 50% ABV (100 proof), offering more intense flavor and alcohol punch.
Bar TermsP
Peeler
A tool used to remove thin strips of citrus zest for garnishes and expressed oils, creating elegant twists and flavor accents for cocktails.
Bar Tools
Perfect
A cocktail made with equal parts sweet (red) and dry (white) vermouth instead of just one type.
Bar Terms
Pint Glass
A sturdy, tapered glass holding 16 oz (US) or 20 oz (UK), primarily used for beer but also for some mixed drinks and as a shaker tin component.
Glassware
Pour Spout
A tapered spout inserted into liquor bottles that allows for controlled, consistent pouring and faster service.
Bar Tools
Proof
Proof is a measurement of alcohol content in distilled spirits. In the United States, proof equals twice the alcohol by volume (ABV), so 80 proof means 40% ABV. The term originated in 16th-century England when spirits were tested with gunpowder to determine their strength for taxation purposes.
Bar Terms
Punch Bowl
A large serving vessel designed for communal batch cocktails, typically holding multiple quarts and served with a ladle and individual cups.
GlasswareR
Rim
The technique of coating the edge of a glass with salt, sugar, or other seasonings to add flavor and visual appeal to cocktails.
TechniquesRinse
Coating the inside of a glass with a small amount of spirit (typically absinthe or peaty whisky) to add aromatic complexity. Pour in the spirit, swirl to coat, then discard the excess.
Techniques
Rocks Glass
A short, sturdy tumbler with a thick base, designed for spirits served over ice or cocktails built in the glass.
GlasswareS
Shake
A cocktail mixing method where ingredients are vigorously combined with ice in a sealed shaker to rapidly chill, dilute, and aerate the drink.
TechniquesShaken
A description indicating that the cocktail should be vigorously mixed with ice in a shaker to chill, dilute, and aerate.
Bar Terms
Shot Glass
A small glass designed for serving spirits neat in a single gulp, or for measuring liquid ingredients.
Glassware
Simple Syrup
A liquid sweetener made by dissolving sugar in water, used to incorporate sweetness smoothly into cold cocktails.
Bar TermsSpirit-Forward
A cocktail style where the base spirit remains the dominant flavor, with modifiers playing supporting roles rather than masking the alcohol.
Bar Terms
Splash
A splash is an informal bartending measurement typically ranging from 1/4 to 1/2 ounce (7.5 to 15 milliliters), representing a quick pour that adds flavor without dominating a drink. Larger than a dash but smaller than a full measure, splashes are commonly used for mixers like soda water, citrus juice, and olive brine.
Bar TermsSplit Base
A cocktail technique using two or more base spirits in combination, creating complexity that neither spirit could achieve alone. Examples include the Vieux Carré (rye + cognac) and Oaxaca Old Fashioned (tequila + mezcal).
Bar Terms
Spritz
A category of Italian cocktails combining a bitter liqueur with prosecco and soda water, served over ice. The name comes from the German word for "spray." The Aperol Spritz is the most famous, but variations use Campari, Select, or other aperitivos.
Bar Terms
Stir
A cocktail mixing method where ingredients are gently combined with ice using a bar spoon to chill and dilute while maintaining clarity.
TechniquesStirred
A description indicating that the cocktail should be gently mixed with ice using a bar spoon to chill without aeration.
Bar Terms
Strainer
A bar tool that separates ice and solid ingredients from the liquid cocktail when pouring into a serving glass.
Bar Tools
Swizzle
A mixing technique using a swizzle stick or bar spoon rotated rapidly between the palms to mix and chill a drink directly in the glass. Traditional to Caribbean cocktails.
Techniques
Swizzle Stick
A stirring rod with forked branches at the end, traditionally carved from the Quararibea turbinata tree native to the Caribbean. Spun rapidly between the palms to mix and chill drinks directly in the glass.
Bar ToolsT
Throwing
Pouring a cocktail back and forth between two vessels from a height to aerate and chill without excessive dilution. Traditional for making sangria and used for the Blue Blazer with flames.
TechniquesTiki
A cocktail and aesthetic movement inspired by romanticized Polynesian themes, featuring complex tropical drinks with multiple rums and exotic ingredients.
Bar Terms
Tiki Mug
A sculptural ceramic vessel shaped like Polynesian-inspired figures or objects, used for serving tropical tiki cocktails.
GlasswareToddy Mug
A heat-resistant glass or ceramic mug with a handle, designed for serving hot drinks like Hot Toddies, Irish Coffee, and other warm cocktails.
Glassware
Top Shelf
Premium spirits stored on the highest shelf behind the bar, representing the establishment's finest and most expensive options.
Bar Terms
Twist
A strip of citrus peel used as a garnish, expressing aromatic oils over the drink and often left in or perched on the rim.
Bar Terms
