HM F ELEC 4: BAR AND BEVERAGE MANAGEMENT

TOPIC 1:
BAR TERMS:

1. BARS – are establishments or businesses that primarily offer beverages, foods and
sometimes entertainment and other services to its customers.
2. BARTENDING – is an art in preparing alcoholic and non-alcoholic beverages to the
clients
3. BARTENDER – is a person in charge of preparing, pouring/serving both the alcoholic
and non-alcoholic beverages to the client
4. BARISTA – a person in charge of preparing coffee beverages in a coffee shop. It is
the Italian term for bartender.
5. BEVERAGE – is any potable liquid with or without alcohol that may satisfy thirst or
hunger, or may even provides pleasure to the drinker.
6. PROOF – is the amount of alcohol in the liquor or liqueur.
7. COCKTAIL DRINKS – are well iced mixed drink made up of base liquor, juices,
coloring, flavoring and other ingredients.
8. MOCKTAILS – are well iced mixed drink made up of non-alcoholic primarily juices as
base, syrup and some fresh fruits. It is also known as the VIRGIN COCKTAIL.
9. SMOOTHIES – are blended non-alcoholic mixed drink made up of liquid (usually milk)
fresh fruits or vegetables, fruit or vegetable juices, syrup and other ingredients.
10. VINTAGE – age of the wine
11. SHOOTERS – are short, potent drinks that are mixed with a combination of spirits,
liqueurs and non-alcoholic mixers.
12. SHOTS – only contain ingredients that are alcoholic.
13. LIQUEURS – distilled beverages with added flavorings and colorings that are high
sugar.
14. LIQUOR – the term means spirits
15. Collins - A drink akin to a sour which is served in a tall glass with soda water or
seltzer water.
16. Crusta - A sour-type drink served in a glass that is completely lined with an orange or
lemon peel cut in a continuous strip.
17. 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.
18. Frappé - A partially frozen, often fruity drink. It is usually a mixture of ingredients
served over a mound of crushed ice.
19. Julep - A drink made of bourbon, mint, sugar and crushed ice.
20. Lowball - A short drink made of spirits served with ice, water or soda in a small glass.
21. Mist - A liquor served over a glass filled with crushed ice, often a way of serving
liqueur as an after dinner drink.
22. Nip - A quarter of a bottle.
23. Nightcap - A wine or liquor taken before bedtime.
24. Pick-Me-Up - A drink designed to relieve the effects of overindulgence in alcohol.

25. Punch - A party-size beverage consisting of fruit, fruit juices, flavorings and
sweeteners, soft drinks, and a wine or liquor base.
26. Shrub - Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or
crock, then usually bottled.
27. Sour - A short drink consisting of liquor, lemon/lime juice and sugar.
28. Supercall - Also known as top shelf or super premium. The high octane, often higher
proof alcohols, or super-aged or flavored versions.
29. Toddy - A sweetened drink of liquor and hot water, often with spices and served in a
tall glass.
30. Tot - A small amount of liquor.
31. Virgin - A non-alcoholic drinker.
32. Back – a ‘back’ is a small glass of something (like water or cola) which accompanies a
drink.
Eg. “Scotch on the rocks with a water back.”
33. Bitters – a herbal alcoholic blend which is meant to be added to other cocktails to
enhance flavour (e.g a Manhattan is rye, sweet vermouth and a couple dashes of
bitters). Angostura Bitters is one of the most popular brands and was first invented
by a German physician for stomach maladies in 1824.
34. Blend – To mix up ingredients and ice in an electric blender. Depending on where
you live, these could be called frozen drinks or blended drinks.
35. Build – A bar terms meaning to make a drink – starting with ice and then ‘building’
the drink by adding the other ingredients (i.e. alcohol, juice, garnish etc).
36. Call Drink – Refers to when the customer orders a drink by giving both the specific
name of the liquor and the name of the mixer.
E.g. Tanqueray Ten and Tonic, Bacardi and Coke.
37. Chaser – In bar terms, anything that is consumed quickly after a shooter or straight
(neat) shot of alcohol. Meant to ease the strength of the original shooter and / or to
mask its taste.
38. Chill – To chill a glass add ice and then water to any glass and let sit for a minute or
two (while mixing the drink in a shaker). Pour out the contents of the glass and strain
the drink into the chilled glass. This bar terminology is often used for martinis.
39. Cooler – An alcoholic-based bottled beverage offered in a variety of different alcohols
– vodka, rum, wine – which comes in a variety of flavours. (E.g. Smirnoff Ice,
Wildberry cooler, Mike’s Hard Lemonade).
40. Dash – A few drops or a very small amount of an ingredient.
41. Dirty – Adding olive juice to a martini which makes it a Dirty Martini. The more olive
juice, the dirtier the martini.
42. Dry – Very little vermouth added to a martini. Extra dry martini is a drop of scotch
swirled around the martini glass and then poured out before adding the gin.
43. Flame – Setting a drink on fire. Sambucca is often lit on fire to heat it up before
putting the flame out and drinking it. Another common method is to use 151-proof
rum which is very flammable. It’s not recommended to flame drinks unless you are
VERY skilled. Bad things can happen!
44. Float – when one alcohol sits on top of another alcohol
in a shooter glass. (E.g. a B-52 shooter contains Kahlua, Irish Cream and Grand
Marnier. Kahlua is heavier than Irish Cream which is heavier than GM so each one
floats on the other. This can be done by pouring very carefully down the side of the
glass or pouring the floated alcohol over an inverted spoon, allowing the alcohol to
trickle off the spoon in many directions).
45. Free Pour – To make and mix drinks without using a measuring device like a jigger or
measured pour spout. To pour free of an measuring device.
46. Frost – To frost a glass, dip it in water, let it drain and then put it in the freezer. This
creates a layer of frost around the glass and works especially well for beer mugs.
47. Garnish – A garnish is something added to a drink after the ingredients to enhance
the presentation. Common garnishes are lemon slices or lime wedges, cherries, olives
etc. Some garnishes are purely for looks and some are to add to the flavour of the
drink.
48. Highball – Any liquor mixed with soda, served in a tall glass (often called a highball).
49. Layer – Layering a shot or drink is done the same way as floating. The heavier
alcohol goes on the bottom and the next, lighter alcohol gets floated on top using a
careful pour down the side of the glass or a pour over an inverted spoon.
50. Mixer – Mixers are the non-alcoholic ‘mixes’ that accompany alcohol in drinks. Mixers
can be water, soda, juice, energy drinks etc (i.e. in the drink Rum & Coke, the mixer
is Coke).
51. Muddle – To crush up ingredients with a special tool called a muddler. This is done
for drinks such as the Mojito – where the muddling process extracts essential oils and
flavours (from the mint leaves in case of the Mojito).
52. Neat – This ones important to know in bar terms. If someone asks for a whiskey neat,
they are asking for a shot straight out of the bottle. Neat means no ice. Of course
that shot must be in a whiskey glass. Whiskey drinkers are picky!
53. Pony – A pony or pony shot is equal to 1 ounce.
54. Premium – Premium refers to premium alcohol or top shelf liquor (E.g. the well or bar
rail gin is Beefeater and the premium is Tanqueray)
55. Rim – To rim a glass, first wet the rim with a lime, or the lime juice in a rimmer, then
gently press the rim of the glass into a saucer of salt (for margaritas and Bloody
Marys), celery salt (for Bloody Caesars) or sugar (for specialty coffees and cocktails).
Be creative with your rim jobs – try to look for alternatives like crushed candy cane,
flavoured salts or other more exotic spices that match well with your drink’s
ingredients.
56. Rocks (On the) – On the rocks simply refers to a drink with ice. Eg. Scotch on the
rocks.
57. Roll (aka Box) – Not heard all to often in bar terms. To roll or box a drink, first build
the drink then pour it once into and out of a shaker tin. This gently mixes the drink.
58. Sangria – A wine-based cocktail that contains wine, triple sec, orange juice and fruit.
Many variations exist and some recipes may call for the addition of a different juice
or may not contain triple sec but the basis of this drink is wine and juice.
59. Shake – Fill a glass with ice, build the ingredients, then pour everything into a shaker
tin and shake. Pour everything back into the original glass. Or, if you are an
experienced bartender then you will be able to fill the shaker with ice and ingredients
in perfect proportions.
60. Shake and Strain – Put ice and ingredients into a shaker tin, shake and strain into a
glass. Often used for shooters and martinis.
61. Straight up – Refers to a drink, like a martini, which is shaken in a shaker and
strained into a glass. In some areas, straight up is used interchangeably with ‘neat’.
62. Strain – To drain the liquid out of a shaker tin.
63. Twist – The rind of a lemon which is peeled using a special peeler. The resulting
lemon twist is thin and long.
64. Well Drink – Last but not least for bar terms, Unlike a Call Drink, a well drink is a
drink where neither the brand of the liquor or brand of the mix is mentioned (E.g Gin
& Tonic, Rum & Coke).