Bar Terminology

A glossary of terms for behind the bar - Over 350 useful terms if you work behind a bar, whether in New York or London, from cocktails to cask ale, here's some terminology and slang that you may find helpful.

Working behind a bar can mean anything from pulling pints, pouring wines and spirits and of course, mixing cocktails. Just like restaurants, bars have plenty of terms that can confuse anyone starting out in their career. There are some terms in common with my Front of House terminology page but lots that are very bar specific. I hope you enjoy this a useful guide!

9 - A '9' refers to a 9 Gallon cask, known as a Firkin

11 - An 'eleven' refers to an 11 Imperial gallon (50 litre) keg in the UK AKA '88'

18 - An '18 ' refers to an 18 Gallon cask, known as a Kilderkin

88 - An '88' refers to a 50 litre keg that carries 88 (imperial) pints/ 11 Imperial gallons in the UK. AKA '11'

30/70 Gas - 30% Carbon dioxide and 70% Nitrogen gas for draught dispense of nitrogenated beers such as stouts (e.g. Guinness). Sometimes known as G-gas. Also known as 70/30 gas but officially the CO2 is quoted first in the blend. Sometimes the ratio 25/75 is used. AKA G-Gas

60/40 Gas - 60% Carbon dioxide and 40% Nitrogen gas for draught dispense, usually for long draw draught systems where the pressure needed to push the beer through the extended lines would over carbonate the beer, but nitrogen will not dissolve onto the beer. Also known as Beer gas

ABV - Alcohol By Volume. The percentage of alcohol in any given beverage.

Aitken Fount - A type of tall draught fount used for cask-conditioned beer where the beer is propelled from the cask to the tap using compressed air or a pump rather than being hand-drawn with a beer engine. Rarely seen outside Scotland.

Alcopop - An alcoholic drink that has the flavours and sweetness of a soda pop or soft drink. Alcoholic lemonade or other fruit-flavoured fizzy drinks would be typical examples.

Ale - A top fermenting beer. A beer of any colour or strength that has been fermented with Saccharomyces cerevisiae  yeast, usually at warmer temperatures of 18 - 22°C. This beer can be dispensed by keg or cask.

Amaro - An Italian bitter herbal liqueur.

Americano - A form of aromatised wine where the main flavouring component is Gentian root or flowers as well as wormwood. The name comes from the French 'amer' meaning bitter. An example of brands are Cocchi Americano or Rinomato.

Aquafaba - A starchy water from cooked chickpeas, garbanzo or other beans that can be used for creating foam for cocktails as an alternative to using egg whites.

Aromatised Wine - A fortified wine that has been flavoured with botanicals including herbs, bark, roots and spices. q.v. Vermouth; Americano; Quinquina.

Atmosphere (pressure) - An atmosphere of pressure is measured at about 1 Bar (0.99 Bar). This equates to approximately 14.5 PSI (pounds per square inch). Pressure is key when working out correct carbonation and balance for beer dispensed through a pressurised draught system.

Auto-stillage - A mechanism for cask ale where the cask is automatically tilted as it empties.

Back bar - The area of a bar that is located behind a bartender as they are facing towards the customer area of the bar. Usually bottles of spirits, liqueurs and glassware are located on stepped shelves, as well as a flat surface for drinks preperation.

Bar - 1. A unit of measuring gas pressure. In a draught system it is measured and applied to kegs of beer (or any other beverage)
2. The area where drinks are prepared, poured and served from.

Bar 5 (qualification) - The Beverage Alcohol Resource (BAR) highest qualification for bartending and cocktail making skills.

Barback - Someone who works at the bar but usually not making the drinks, although they can when asked. They are usually washing/polishing glassware, prepping garnishes, keeping fridges stocked, replenishing ice, washing cocktail tools. Often bussing tables to get glassware back to the bar or glass-washer.

Bar blade - A flat crown top (pry-off) bottle opener.

Bar caddy - A plastic or metal tray that holds napkins, straws, cocktail sticks and numerous other items

Bar Manager - The person in charge of a bar and its staff

Bar mat - A rectangular rubber mat, usually with prongs or grooves to catch water, used for draining washed glasses,shakers and the bar tools behind the bar and often branded ones are used on the bar top to serve drinks on called bar runners.

Bar runner - A type of bar mat that is usually branded and sits on the bar top. It has a rubber base and top made from absorbent polyester.

BarSmarts - An organisation, owned by Pernod Ricard, that educates and trains bartenders in cocktail making

Bar Spoon - A long mixing and stirring spoon used in making cocktails. It also has a capacity of around 5 ml (millilitres) of liquid equivalent to a teaspoon .

Bar tools - The collection of equipment used by a bartender for mixing cocktails, preparing garnishes and opening bottles. A typical list includes: Cocktail shaker, mixing glass/jug, peeler, zester, channel knife, cocktail picks, bar spoon, muddler, strainers, kitchen knife, swizzle stick, jiggers, chopping board, bar blade, waiters friend, skimmer, speed spouts and a bar mat.

Bar top - The main surface where drinks are served to customers, and guests sit up at to drink. Usually made of wood, granite or sometimes copper etc.

Barrel - 1. A generic term for any keg or cask. e.g 'I'm going to change the barrel'
2. A wooden barrel used in aging wine, spirits and occasionally beer.
3. A specific brewing measure. see Brewers barrel.

Bartender - A person who works behind a bar, dispensing beer, wine, spirits and making cocktails.

Beer - Any fermented beverage made from malted grain, usually barley and generally flavoured with hops. Includes all ales and lagers.

Beer cocktail - A cocktail where beer is used as one of the ingredients. It is usually a long cocktail where the beer is added after other ingredients have been mixed. After the beer has been added, the cocktail must be gently pulled through(to mix in the beer) to avoid de-carbonation.

Beer cellar - A cellar usually located under a bar but not necessarily, where kegs and casks of beer are kept and served from via a draught system. It is kept at a steady cool temperature of 11° to 13° Celsius (52°- 55° Fahrenheit).

Beer cooler - A walk-in cooled room for draught beer kegs. Part of a draught system. The temperature is kept between 3° and 4°Celsius or 38° Fahrenheit

Beer engine - The hand pump and system whereby a cask ale is drawn by vacuum from the cask in a cellar to dispense at the bar.

Beer gas - A mix of 60% Carbon dioxide and 40% Nitrogen gas for draught systems see - 60/40 Gas

Beer line - The vinyl or plastic tube that makes up part of the draught system that carries the beer from a container such as a keg or a cask to the bar to be poured via a font/draft tower and tap.

Beer Sommelier – A specialist in beer and beer service, usually working in (craft) beer-focussed bars and restaurants. They will have passed exams and have certifications to demonstrate that expertise. q.v. Cicerone

Beer Style - There are many different types of beers divided by flavour, bitterness, strength, colour and general profile into styles. This makes understanding what type of beer is available easier although there are now so many beer styles that it can be more confusing than helpful.

Beer tap - The device that is affixed to a bar (or sometimes attached to a keg/cask) that when flipped or turned allowsbeer to be drawn from the draught system and served into a glass. AKA Faucet.

Beer Tower - A table-top beer dispenser that is a large clear cylinder filled with beer, usually holding about 3 litres or 6 pints, located on a table and allows customers to pour their own beer.

Bevnap - Beverage napkin. A small black or white paper napkin used to serve drinks on or for general use at the bar. Also known as a ‘cocktail napkin‘

Bitter apertivo - A term that potentially can refer to any aromatised wine or liquor served before a meal, but usually it refers to drinks such as Campari and Aperol that are usually mixed with either soda water, fruit juice and/or sparkling wine to make a spritz.

Bitter lemon - A mixer originally made by mixing lemon and/or lime with tonic water in the 19th Century. Now a standard carbonated mixer pre-made and bottled for use.

Bitters (Cocktail) - A tincture or infusion that contains essence of aromatic herbs, roots, bark, spices, fruit and other botanicals extracted into a concentrated liquid, usually in alcohol. They are used to add flavour, complexity and/or bitterness to a cocktail or other drink. The most famous brands are Angostura Bitters and Peychaud's Bitters.

Blazer - A family of simple short cocktails that contain a spirit and a sweet element, mixed with water. Traditionally set alight while being thrown. e.g. Blue blazer

Blend - To mix drinks in a blender, often for frozen cocktails.

Blender - A mechanised blending jug to crush ice and to make blended or frozen cocktails.

Block Ice - A large solid block of ice that can be made as clear ice that used to be seen in bars before ice machines but is making a comeback as a point of interest. This large block needs to be broken down and cubes cut and shaped from it.

Blows/Blown -As in 'A keg has blown'. This means a keg has emptied.

Boston Shaker - A two-part cocktail shaker consisting of a larger tin (Boston tin) and a shaker glass or smaller tin(Toby tin) that can be joined at the open ends pushing together forming a seal so that cocktails can be shaken.

Boston shaker glass - (AKA Shaker glass). The flared US Pint (16 fl oz/ 473ml) glass that is often used as the smaller half of a two-part shaker instead of a toby tin, as well as being the standard draught beer glass used in the US.

Boston tin - The larger of the two tins of the two-part shaker or Boston shaker. Capacity is about 28 fl oz or 800ml.

Botanicals - Natural ingredients commonly distilled with spirit to make gin or used as a flavour for liqueurs and vermouths. Includes fruit, herbs, spices, roots, nuts and bark. Flavours can be extracted by maceration, infusion or distillation.

Bottle bin – A large plastic bin, sometimes on wheels where empty glass bottles are put during service, usually behind a bar, ready for recycling or disposal.

Bottle dump cooler/fridge – (sometimes dump cooler/fridge) A large chest fridge that is used in a bar where large numbers of bottles of wine and sparkling wine can be chilled standing up. Useful for very busy bars or pubs and for venues that host a lot of large events.

Bordeaux Glass - A large oversized red wine glass for full-bodied, often oaked, red wines. More upright than the Burgundy glass.

Brandy Balloon/Ballon - A short stemmed large rounded glass, initially designed for swirling Cognac and other brandies, but used now for a number of drinks. AKA Snifter.

Brewers Barrel - Often shortened to BBL. A traditional measurement of beer based on an actual wooden barrel used in the 18th/19th Centuries. In the US it equates to 31 US Gallons or 117 Litres. A UK/Imperial Brewers Barrel equates to 36 Imperial Gallons or 164 Litres.

Broach - A verb meaning to open or tap a keg or cask.

Buck - A family of long cocktails served on ice that contain a spirit and ginger ale/beer and lime juice.

Building - A technique of making cocktails where the ingredients are added carefully into the glass in which it is served in. Usually ice is put in the glass before any liquids and the drink is not stirred or shaken. If some integration is required especially if carbonated mixers have been used than the bartender can gently pull through the cocktail with a bar spoon, or in the case of swizzle cocktails they can be whisked or swizzled using a swizzle stick.

Burgundy glass - A large, broadly rounded, chiefly red wine glass designed for red Burgundy wine or any Pinot noir, but often used for wines based on the Nebbiolo grape as well.

Call brand - A spirit that is more expensive or premium than the house brands used. i.e. It must be called for by the customer by name and usually costs more.

Canele knife/cutter/peeler - A specially shaped implement for cutting twists for fruit peel as a garnish for cocktails. AKA Channel knife

Cask - The metal barrel that contains cask-conditioned ale. Historically it was made from wood (and there are only rare examples found today). It is not pressurised with external CO2 gas like a keg and must be stillaged and conditionedbefore being served.

Cask ale/beer - Beer that is dispensed on draught via a cask and is conditioned in the vessel itself. Lager can be served from a cask as well but it is rare and the term cask lager is almost never used.

Cask-conditioning/conditioned - The process whereby a beer is allowed to continue fermentation or go through secondary fermentation with yeast in the vessel it is dispensed from. This creates a moderate amount of CO2 (about half that of keg draught beer).

Cask Sizes -
Pin - 4.5 Imp. Gallons (~20 Litres)
Firkin - 9 Imp. Gallons (~ 41 Litres)
Kilderkin - 18 Imp. Gallons (~82 Litres)
Barrel - 36 Imp. Gallons (~164 Litres)
Hogshead - 54 Imp. Galllons (~245 Litres)

Cellar - 1. A cool, dark storage room where wine is stored before being needed at the bar or floor for service. The recommended temperature for wine storage is between 10° and 15° Celsius (50°-59° Fahrenheit)
2. A cellar (rather than a fridge or cooler) for draught beer is generally kept at between 11° and 13° Celsius (52°-55° Fahrenheit). Commonly found in countries, especially the UK, that serve cask beer.

Cellar temperature - The best temperature that wine is stored in for the long term 10°-15° Celsius (50°-59° Fahrenheit) in a cellar, or else standard beer cellar temperature of 11°-13° Celsius (52°-55° Fahrenheit).

Champagne flute - see Flute.

Change (a barrel/keg) - To replace an empty keg (or cask) with a fresh, full one.

Channel knife - A specially shaped implement for cutting twists for fruit peel as a garnish for cocktails. AKA Canele knife

Chaser - A drink that immediately follows another, served at the same time. It is usually a milder drink that is drunk directly after a strong one. e.g. Whisky chased by a beer. Sometimes called a back.

Choker-line - A short piece of draught line tubing that is sufficiently narrow enough to increase resistance in a draught system. This is done so that the pressure of the keg is balanced with the resistance of the line - this ensures correct speed of pour.

Cicerone – (Pronounced siss-er-own) A qualified/certified beer sommelier. Refers to the Cicerone Program – a trade-marked suite of certifications that qualify specialists in beer and beer service.

Cider - (Hard cider in the USA) Alcoholic beverage made from fermented apple juice. Various countries have different minimum percentage of apple juice in the legal definition. In the UK the minimum is just 35%, so many 'alcopop' style flavoured fruit ciders fall into this category. In the US the minimum is 50% and in France it must be 100%.

Cigar keg - A nickname for a small narrow keg that holds 20 litres of beer (Europe) or 1⁄6 of a US barrel (5.16 gallons or 19.5 litres). AKA Sixtel; torpedo keg.

Clear Ice - When regular ice freezes it looks cloudy, and has minute bubbles frozen inside making that cloudiness. If ice freezes directionally it can look crystal clear with no cloudiness.

Club Soda - American term for Soda water - carbonated water.

Cobbler - A family of cocktails that contains a spirit or wine, fruit juice and a sweet element e.g. Sherry Cobbler.

Cobbler shaker - A popular name for a three-part shaker. This consists of a large tin, a top that has an integral strainerand a cap to cover the strainer.

Cocktail - An alcoholic mixed drink usually consisting of a spirit and other beverages mixed together by a bartender and served ready to drink without need to add mixers etc.

Cocktail bitters - see Bitters (Cocktail)

Cocktail foamer - A vegan cocktail ingredient that can be added instead of egg whites to give a shaken cocktail a foam on top. AKA Foamer.

Cocktail glass - This term usually describes the classic glass to serve short cocktails in. It is a triangular, conical, stemmed glass that is more usually called a Martini glass. The term cocktail glass can also refer to the stemmed rounded glasses that predate the Martini glass design. Capacity ranges from the traditional 120ml to modern oversized versions up to 300ml.

Cocktail napkin - A small black or white paper napkin used to serve drinks on or for general use at the bar. Also known as a ‘Bevnap‘

Cocktail pick - A sharp metal stick with small head to hold in the fingers that garnishes such as olives or pickled onions can be served by spearing on to allow the drinker to easily pick it out of the glass and consume. An alternative to a cocktail stick. AKA Garnish pick.

Cocktail stick - Usually made of wood or bamboo, this is a disposable sharp stick that garnishes are speared with to serve in a cocktail.

Cocktail stirrer (stick) AKA stir-stick. - A simple stick, usually made from plastic that can be served in the glass of cocktails served on the rocks for customers to stir their own cocktail or as a simple adornment. Not to be confused with a swizzle stick.

Cocktail umbrella - A small umbrella made from paper and matchstick wood used to garnish some tropical types of cocktails.

Colada - A family of long blended or frozen cocktails that consist of a spirit, a fruit juice and a sweet component and blended over/with crushed ice.

Collins - A family of cocktails that consist of a spirit with lemon or lime juice, a sweet element and topped up with soda water. A long cocktail built and served in a highball or collins glass over ice.

Collins glass - A type of tall tumbler, similar to the highball glass but slightly larger capacity. Tall, with straight sides and slim, it typically holds between 350ml and 400 ml (12oz-14oz) and allows room for lots of ice and a sparkling mixer such as soda water. Named after the collins family of cocktails.

Conditioning - See Cask conditioning.

Cooler - A broad and general term for a long cocktail served over ice consisting of a spirit or sometimes wine and acarbonated mixer like soda, ginger ale, lemonade etc.

Copa Balón - A large-bowled glass on a long stem, like a large round over-sized wine glass, used in recent years for gin and tonics as well as Aperol spritzes. AKA Fishbowl glass.

Copita - A classic sherry wine glass that is small (capacity 120ml - 150ml /4oz-5oz) and tapers in at the mouth. A few cocktails may be served in this glass but it is rare. It is generally used for fortified wines.

Cordial - 1. In the UK it is concentrated usually fruit-flavoured syrup. Rose's Lime Cordial is a common and classic example. More complex examples also use floral and herb elements and infuse the ingredients into the syrup. q.v. Squash
2. In the USA a cordial can also refer to an alcoholic sweet fruit liqueur.

Coupe - aka coupette. The absolute classic glass for cocktails served up. It predates the Martini glass by more than 200 years and offers a glass that's easy to carry on a tray without slopping around. Stemmed with a short, flat, rounded bowl. Vintage coupes are about 120ml capacity, a perfect size for a Martini. Modern versions can reach 250ml.

Coupler - A piece of draught system equipment that is connected to the beer line and then is locked into the keg allowing beer to be drawn out and CO2 to be let in keeping the correct pressure for the line to propel the beer and correct carbonation level.

Crowler - A sealed metal container for draught beer to be taken away from a bar, pub or tap room that looks like a large can. A metal and fully sealed version of the growler. Most crowlers hold 32 fl oz (946 ml).

Crushed Ice - Ice that has been broken down in an ice crusher or blender to make frozen cocktails.

Cuban Roll AKA Throwing- A method of mixing a cocktail by pouring the contents from one tin to the other tin of a two-part shaker repeatedly until the desired temperature is achieved.

Dash - An imprecise measurement that varies between ⅛ and ¼ of a bar spoon but in metric terms usually is about 1ml.

Day-dot stickers - Small round coloured stickers to label foodstuffs with the days of the week (day made or opened) printed on them and space for written information to be added such as use-by date or recommended shelf life of the consumable product. In a bar these would be used to label any freshly prepared juices or syrups etc.

Dehydrated Garnish - A method of preparing fruit garnishes for cocktails where slices of fruit are dried in warm air or a dehydrator to change their appearance. Dehydrated fruit can also absorb liquid from the cocktail and then give more flavour than a fresh garnish.

Dimple mug - A handled glass beer mug with multiple round facets moulded to the glass. Versions of this are popular in the UK, Ireland, Czechia and Germany.

Direct draw - A very short beer draught system that connects the keg beer to the tap/draft tower/font with very little distance such as with a kegerator.

Distillation - The process where alcohol is separated out via heat and condensation from fermented beverages to produce a spirit alcohol.

Dispense bar - A bar where drinks are prepared, mixed and poured for table service but is not open for customers to drink at or order anything. Also called a Service bar.

Double Old fashioned glass AKA DOF glass- An oversized version of the classic Old fashioned glass. A tumbler with a thick base and capacity of between 350ml and 470ml (12 -16 fl oz) it is somewhat larger than a Rocks glass.

Double strain - Using two different strainers when straining the liquid from a cocktail shaker filled with ice into a glass. A shaken cocktail has little ice chips, and most can be removed using a hawthorn strainer in conjunction with a fine strainer.

Down - see Served down

Drainer plate - The metal, slotted grid that sits at the base of an ice well allowing the water melting from ice to drain away from the ice.

Draught/Draft - Beer that is served from a tap/faucet or in the case of cask beer, a beer engine/hand pump that is drawn from a keg or cask, usually located in a beer cellar or beer cooler.

Draught system - The system where beer from kegs are kept under pressure with Carbon dioxide (CO2) or a combination of CO2 and Nitrogen, and is fed through beer lines to the taps

Draft tower - The unit attached to the bar with a tap or faucet that draught beer is served from. AKA Beer Font

Drip-tray - The plastic or metal tray, often with a grid on top that catches the drips and spills from pouring beer on draught. It is located underneath a beer tap.

Drop bright - When a cask of beer is delivered to a pub or bar it will be cloudy from the yeast and finings that are in suspension. It requires a period of 2 or 3 days for it to settle on its stillage and the yeast and finings collect at the bottom of the cask leaving the beer clear before it can be vented and tapped/broached and served.

Dry - 1. When referring to a broad range of drinks, meaning not sweet to the taste. e.g. dry wine or dry ginger ale.
2. When referring to a Martini, it usually means only a small amount of dry vermouth is used. The drier the Martini, the smaller the amount of vermouth is used.

Dry shake - Shaking the ingredients of a cocktail in a shaker with no ice. A technique used with cocktails that contain egg whites or cream as it froths them up more effectively. Once frothed, the cocktail is then shaken with ice afterwards. q.v. Reverse dry shake

Dump cooler/fridge – see Bottle dump cooler/fridge.

Emulsion - A combination of oil and liquid that have been forced to come together, usually with the addition of an emulsifying agent, in cocktails this is often gum arabic. Emulsions are used in cocktails to make butter syrups such as found in Buttered Rums, or used to make foams as well as many other possible emulsions as a cocktail ingredient.

Falernum - A sweet lime cordial that has been spiced, often with ginger and clove and other aromatic spices, as well as almond. It is usually lightly alcoholic at ~11% ABV, but some versions are alcohol free.

Faucet - North American term for beer tap.

Fine strainer - A fine mesh sieve for straining and/or double straining cocktails. Specific cocktail strainers are usually finer and a little deeper than a generic tea strainer. It helps strain out ice chips formed while shaking. It is used when double straining.

Finings - A processing aid added to cask ale (amongst other beverages) to help precipitate out yeast so it sinks to the bottom and the beer settles clear or 'dropped bright' for service. Finings can be made from derivatives of animals, eggs or diary but are often silica or plant based.

Firkin - A 9 imperial gallon cask for the storage and service of cask ale. It is equivalent to 72 pints (Imperial) or 40.9 litres.

Fishbowl glass - A large-bowled glass on a long stem, like a large round over-sized wine glass, used in recent years for gin and tonics as well as Aperol spritzes. AKA Copa Balón.

Fizz - A family of cocktails that consists of a spirit, citrus juice, sugar and topped up with soda water or other carbonated mixer. Similar to a collins except that a fizz is shaken with ice, strained and topped up with a smaller amount of soda water. It is served without ice, unlike a collins.

Fizzio cocktail glass - A modern name for a squared, often etched, style of stemmed coupe glass used for many cocktails served up at the turn of the century (19th/20th C). Undergoing a renewed interest from many retro-styled cocktail bars.

Flag (garnish) - A style of garnish where the fruit(s) used are impaled on a cocktail stick and either balanced across the rim of the glass or made to stick out of the top of the glass above the rim.

Flagon - A sealable ceramic, glass or (usually) plastic jug used to take away draught beer. Historically, it came in lots of sizes, but modern plastic ones contain 4 Imperial pints. q.v. Growler; Crowler.

Flair bartending - A style of mixing and pouring cocktails that uses tricks of flipping and juggling or throwing and catching bottles and bar tools as well as lighting and flaming drinks as a method of entertaining the guests. It requires much practice before being attempted in a live environment.

Flaming - 1. Flaming a drink (flambé) - setting light to a cocktail that is strong enough in alcohol to combust. 40% will produce a small flame unless warmed slightly where it will combust more readily but lower than this may not light efficiently. Some cocktails layer a high strength spirit on top of the drink which is then lit.
2. Flaming a twist/swath - Setting light to the peel of a citrus fruit by cutting a fairly thick round or oval shaped swathand bending it between finger and thumb, (outside facing out) over a lit match (held with the other hand). As the peel is bent more sharply it releases a spray of citrus oil which ignites briefly before being put into the cocktail.

Flip - This is a type of cocktail that contains egg, sugar and a spirit or occasionally a fortified wine. Flips originate in the 17th century in Britain and were served hot and often contained ale. Today they are usually cold e.g. Brandy Flip.

Float - see Layer.

Flute - A tall, narrow, stemmed, straight-sided sparkling wine glass, generally associated with Champagne.

Foam - As part of a cocktail, a foam can be formed by shaking the ingredients with egg white, an emulsion or a cocktail foamer.

Foamer - AKA Cocktail foamer A vegan cocktail ingredient that can be added instead of egg whites to give a shaken cocktail a foam on top.

FOB detector - Literally 'Foam On Beer' detector. This is a small device connected to the draught lines, in line and close to the keg that detects at empty keg when it blows and stops beer foam from filling the line. Sometimes known as a 'Cellar buoy' after a leading brand.

Font/Fount - A British term for draft tower. The unit attached to the bar with a tap or faucet that draught beer is served from.

Footed (glass) - Any glass with a foot - a separate round base on which a short stem or bowl of a glass sits.

Fortified wine - A wine that has had distilled spirit alcohol added during its production, a process called fortification. The wine's finished alcohol is between 15% and 22% ABV. It may be sweet, dry or anything in between. Well known examples are: Port, Sherry, Madeira, Marsala and Vin doux Naturel. Aromatised wines are also a type of Fortified wine.

Free Pour - A method of pouring spirits and liqueurs, using speed spouts but without any jiggers or measures. A skilled bartender can accurately pour single and double shots without the need to measure the volume. q.v. pro pour.

French cocktail shaker - See Parisienne shaker.

Frosted glass - A glass that's been wet, shaken and left in a freezer to give a frosted appearance.

Frozen cocktail - A cocktail that is made and served with crushed ice, often in a blender.

Fruit Cup - A British type of mixed liqueur flavoured with fruit and spices that is then mixed with fresh fruit, mint leaves and lemonade to make a tall cocktail over ice. Pimms No.1 is the classic example.

Fruitini - See Fruit Martini

Fruit Martini - A family of short cocktails containing fruit juice and/or fruit liqueur with little or no connection to the classic martini, other than they are served in a martini glass. These cocktails usually have a vodka base. The Pornstar martini or strawberry martini would be popular examples. AKA Fruitini. q.v. Liqueur Martini.

Gallon - A unit of measurement used in the US and traditionally in the UK. A Gallon is 8 pints. A US Gallon (3.79 litres) is based on the US 16 fl oz pint (473ml); the UK Gallon (4.55 litres) is based on the Imperial 20fl oz pint (568ml).

Garnish - A piece of fruit, peel or other adornment used in drinks especially cocktails.

Garnish pick - A sharp metal stick with small head to hold in the fingers that garnishes such as olives or pickled onions can be served by spearing on to allow the drinker to easily pick it out of the glass and consume. An alternative to a cocktail stick. AKA Cocktail pick.

Garnish tray - A plastic tray with separated inserts that stores cut garnishes behind the bar during and for service.

Gas blender - A unit in a beer cooler or cellar that blends Nitrogen and Carbon dioxide gasses for draught dispense. The percentage of the blend can be set manually.

Gill - (pronounced Jill) An old measurement equivalent to ¼  Imperial Pint. Spirits used to be dispensed in 1⁄6 or ¼ of agill in the UK & Ireland until metric measures were mandated.

Ginger ale - A non-alcoholic, transparent (not cloudy) carbonated mixer lightly flavoured with ginger and sometimes other flavours. Some are a little sweet, others have less sugar and are dry. Mellower and lighter than Ginger beer.

Ginger beer - Originally a fermented, alcoholic, cloudy, highly-flavoured beverage. Today it is generally alcohol-free and sold as a soft drink but alcoholic versions are rarely available. Much more highly spiced and flavoured than Ginger ale and always cloudy in appearance.

G-Gas - see 30/70 Gas.

Glass rinser - A device on many bars that when an upturned glass is pushed down on it it sprays small jets of cold water to rinse or refresh the glass before pouring.

Glycol chiller - A cooling unit that beer lines are fed through to chill them to service temperature in a draught systemthat is based in a cool (not fully chilled) cellar. Typically found in the UK.

Gomme syrup - see Syrup de Gomme.

Gravity dispense - A form of cask ale dispense without the use of draught lines or a beer engine/hand pump. The cask sits on a bar and is tapped directly. The beer is poured through the tap that has been hammered through the keystone.

Grog - A group of cocktails with heritage of being issued in the Royal Navy that consists of rum that's been watered down and added to lemon or lime juice and sometimes other ingredients.

Growler - A large resealable jug, usually made from glass, but ceramic and stainless steel ones are also made. Used to take away draught beer from a bar or brewery tap room. The standard size is 64  fl oz or approx. 1.9 litres but half sizes are available.  An open growler lasts for about 24 to 36 hours if resealed and kept cold. An unopened growler lasts a week, or sometimes longer depending on the style of beer. q.v. Crowler; Flagon.

Gum Arabic - A cocktail ingredient that is a natural gum consisting of the sap of two species of the Acacia tree. It forms part of Sirop de Gomme It is used for making emulsions. It is also used to give cocktails a silky and smooth mouthfeel.

Hand pump/pull - The hand-operated pump for the service of draught cask beer. It is drawn towards the bartender and creates a vacuum to pull the beer through the lines.

Hard - A term used in the US to mean alcoholic. e.g. Hard seltzer, hard lemonade or hard cider

Hawthorn strainer - The main strainer used in cocktail making. it fits inside a shaker or large Boston tin to strain out the ice and any other solid particles from shaking the cocktail.

Head - 1. The foam on top of the beer after pouring. This helps the aromas of the beer escape the liquid to the drinker and makes the finished beer look good.
2. The round disc-shaped piece of a barrel/cask etc. on either end.

Hectolitre - A hundred litres. A measurement often used in brewing as well as wine/spirits production. (176 Imp. UK pints/211 US pints)

Highball/Hi-ball - 1. A standard tall, slim tumbler type glass that is used for simple mixed drinks that contain a spirit and a mixer such as a Gin and Tonic or Vodka and orange, or other long cocktails. Smaller than a Collins glass. Typical capacity is 200ml to 350ml (7oz - 12oz)
2. A term used for a simple tall mixed drink e.g. Gin & tonic.

Hogshead - A 54 Imperial Gallon (254 litre) beer barrel. It used to be the standard size barrel for shipping beer but now is rarely seen. They are more commonly used to age whisky in Scotland but the size can vary, and is usually between 220 and 260 litres.

House pour/brand - The brand of spirits that is poured when no specific brand is asked for; the same as the well brand or pour brand. q.v. call brand

Hurricane glass - A type of cocktail glass associated with a hurricane cocktail. It is a stemmed, large (approx 500ml+/16-18 fl ounce capacity), hourglass curved glass. Other tall cocktails such as a Singapore Sling may be served in one.

Ice bucket - A bucket made from metal or plastic that is designed to chill a wine bottle submerged in ice or ice and water.

Ice crusher - A manual or electric machine designed to crush ice cubes into small pieces for use in frozen cocktails. q.v.crushed ice.

Ice machine - A machine that continuously makes large amounts of ice cubes.

Ice scoop - A metal or sometimes plastic scoop used to get ice from the ice well or ice machine. A glass must never be used for safety reasons as it may chip or break in the ice.

Ice tongs - Tongs specifically to carefully place ice cubes one-by-one in a glass.

Ice well - A specially designed and integrated, walled sink, made from stainless steel, under or behind the bar with slotted drainer plate to allow water to drain away from the ice, preserving the ice for a prolonged period.

IBA - International Bartenders Association - An association for the promotion, education and representation of professional cocktail bartenders.

Imperial measurements - Weights and measurements standardised in the UK in 1824 that include the Imperial Pint (mostly used for draught beer and cider)- equivalent to 568ml.

Infusion - To infuse a liquid with a flavour means soaking the source of that flavour (usually herbs, fruit, spices or other botanicals) in a liquid. This can potentially be anything from a tea (infusing tea leaves in hot water for a few minutes) to making Sloe Gin (infusing sloe berries and sugar into gin over a period of months). Many unique cocktail ingredients are made by infusing something in alcohol to extract a flavour ind impart into the host liquid. Sometimes also referred to as maceration although in cocktail terms often differentiated by virtue of the fruit or spice breaking down or softening during the soaking, or else the ingredient is somewhat broken down or ground before infusion. In reality the terms are often used interchangeably.

Irish Coffee glass - AKA Liqueur Coffee glass. A tempered, heat proof glass often handled mug that is used for hot cocktails such as hot toddies and liqueur coffees. q.v. toddy glass

Jigger - 1. AKA Thimble. A small measuring cup to measure ingredients of a cocktail, spirits or specific volumes of wine for pouring by the glass. Cocktail/spirits jiggers are usually double ended so that one end is a single measure and the other is a half measure.
2. An antiquated measurement of liquor equivalent to 1.5 fl oz or 45ml.

Juicer - A mechanical or manual device to juice fruit. Usually used with citrus fruits, machine juicers ore often designed to be able to juice any fruit. Manual juicers are usually called lemon/citrus squeezers. q.v. Mexican elbow.

Julep - A family of tall cocktails containing muddled mint leaves, sugar and a spirit, most famously, but not originally, Bourbon, served over crushed ice.

Julep cup - A metal (usually stainless steel or copper) tumbler cup associated with julep cocktails. It generally has a gentle flare towards the mouth of the cup, and often a decorative beaded rim.

Julep strainer - An oval-shaped concave metal strainer that was originally designed to be used by the drinker (before the use of straws) to exclude ice and mint leaf pulp etc. from being consumed. It evolved into a strainer for the smaller tin (toby tin) or glass part (Boston shaker glass) of a two-part cocktail shaker.

Keg - Historically a name for a wooden barrel, but today refers to a pressurised metal container used for beer (or cider) in a draught system. q.v. Barrel; Tub

Keg sizes - Standard keg volume sizes vary around the world but the main ones are:
US Sizes
• 58.6 litre (15.5 US Gallon/half barrel)
• 29.3 litre AKA Pony keg (7.75 US Gallon/quarter barrel)
• 19.8 litre AKA torpedo/cigar keg/sixtel (5.16 US Gallon/sixth barrel)
EU/UK sizes
• 100 litre (22 Imp. Gallon)
• 50 litre AKA '88' (pint); '11' Imp. Gallon)
• 30 litre
• 25 litre
• 20 litre AKA torpedo/cigar keg

Keg well - A. part of the keg at the centre of the head or top where a coupler can be attached, connecting the keg to the draught system.

Kegerator - A small, self-contained draught unit combining a refrigerator for a keg and a tap for beer dispense.

Keystone - Part of a cask located on one side of the head where a tap is hammered in for broaching/tapping.

Kilderkin - The name of an 18 Imperial Gallon / 144 Imperial pint cask used for cask-conditioned real ale. The metric volume is 81.8 litres.

Lager - Along with ale, one of the main families of beer. A lager is defined not by colour but by the brewing process and yeast selected to ferment it. The 'lagering' process is a cold-conditioning period after fermentation. Lagers use a cool-fermenting yeast Saccharomyces pastorianus that typically ferments at 7 -15°Celsius.

Lantern tankard - A classic British handled beer glass that consists of ten straight glass panels. Often called a ten-sided lantern tankard.

Layering - A technique of building cocktails ad drinks where one liquid is carefully layered on top of another without any mixing and the distinct layers can clearly be seen through the glass. Used in cocktails and drinks such as liqueur coffees, B52s and mixed beers like a black and tan.

Lemonade - A soft drink with two different interpretations around the world.
1. In the USA and Canada it refers to a cloudy, sweetened beverage made with lemon juice, sugar and water, and is often homemade. It can either be still or fizzy if made with carbonated water. In The UK etc. this is known as cloudy lemonadeor old-fashioned lemonade
2. In the UK, Ireland, Australia and other countries it refers to a clear lemon or lemon and lime flavoured carbonated popor soda. Brands like R. Whites, Sprite or 7up would be common examples. In the US these are known as lemon soda or lemon-lime soda.

Lemon squeezer - A manual, hinged tool for squeezing juice from citrus fruits by pressing, found behind the bar. AKA Mexican elbow.

Lindr - A brand of portable draught beer dispense machines. Often used at events or beer festivals. Kegs connect to them an they are cooled and pressurised and served through a tap. Compressed air or CO2 can be used.

Line-cleaner - A caustic (alkaline) chemical that is used to clean and sanitise beer lines. This is toxic if consumed and burns on the skin so care should be taken and training should be undertaken before it is done. Line cleaning should be done when no beer is being served and once every 14 days for fully chilled draught systems and once every 7 days for cellar cooled draught systems.

Lines - see Beer lines

Liquor - A general term for alcoholic drinks, chiefly used in the USA and Canada, especially spirits.

Liqueur - A spirit that has been blended with sugar and a flavouring element based on fruits, herbs, nuts, spices etc. Legal definitions vary around the world with minimum sugar and alcohol levels. The general minimum alcohol is 15% ABV although most liqueurs are over 20% and go to 30%ABV, but some can be stronger. They are an important flavouring and sweetening ingredient in many cocktails.

Liqueur coffee - A coffee made with a liqueur to give it flavour and alcohol. The liqueur is mixed with the coffee and the cream is layered on top. Irish coffee, made with Irish whiskey is the most common type found. Served in a Toddy glass or Liqueur coffee glass.

Liqueur Coffee glass AKA Irish coffee glass. A tempered, heat proof glass usually handled mug that is used for hot cocktails such as hot toddies and liqueur coffees. q.v. toddy glass

Liqueur glass - A small stemmed glass for serving liqueurs after dinner. The capacity varies but traditionally would hold about 60ml or 2 fl oz. Used as a measure in some vintage cocktail recipes.

Liqueur martini (AKA Liqueurtini) - A family of short cocktails that contain a liqueur with little or no connection to the classic martini, other than they are served in a martini glass. These cocktails usually have a vodka base and contain a sweet liqueur. The espresso martini would be the most popular example. q.v. Fruit martini.

Liqueurtini - See Liqueur Martini. - Rarely used term.

Long cocktail - A cocktail served with a mixer in a tall glass usually over ice.

Long draw - A type of draught system where the kegs of beer are an extended distance (Usually over 7 metres or ~25 feet) away from the service bar.

Long spout - AKA Swan neck spout. With service of cask ales there are two lengths of spout that can be used. the long spout forces small bubbles out of the beer enabling a tighter foam head. q.v. Short spout.

Loom - See Python or Trunk

Low-ball glass - A rarely used term for a rocks glass or old-fashioned glass.

Macerate - Literally to soak a flavouring ingredient in a liquid, aka infusion, in the sense of bar work, it would be in some form of alcohol. Some interpretations of macerate include breaking down or grinding the flavouring ingredient.

Maraschino cherries - Pronounced 'marra-skeeno'. A preserved, sweetened cherry that is used in many drinks as agarnish. Luxardo is a popular brand of Maraschino cherries. They are preserved in Marasca cherry syrup and typically have a deep colour. Not to be confused with candied glacé cherries that are cooked in syrup.

Margarita Glass - A tall stemmed cocktail glass associated with the Margarita cocktail. Based on the coupe shape, the margarita glass is stepped and has a small conical bowl, or well, under the main bowl that narrows to the stem.

Martini - The classic cocktail, with early iterations dating from the 1880s, made from Gin (sometimes vodka from the 1950s although this should correctly be called a Vodka Martini) vermouth and sometimes (historically) with the addition of bitters. A name much misused to describe any cocktail served in a martini glass, but are more correctly called fruit martinis or liqueur martinis.

Martini Glass - A stemmed flared, triangular, conical glass associated with a classic martini cocktail. Introduced in 1925 as part of the early Art Deco movement. AKA Cocktail glass.

Masskrug/Maßkrug - A handled tankard usually made from glass but stoneware/ceramic ones can be found. It has a capacity of 1 litre with room for a foam head. Literally 'Mass' means a measure and refers to a litre and 'krug' means a jug/mug.

Mexican elbow - A slang term for a lemon squeezer.

Mistelle - (vin de mistelle) A type of sweet fortified wine where spirit alcohol is added to unfermented grape juice or grape juice that has just started fermenting. Examples include Floc de Gasogne and Pineau de Charentes.

Mixer - A non-alcoholic beverage that is designed to be added to spirits to make a highball or a long cocktail. e.g. Tonic water, Soda water, Ginger ale, Bitter lemon etc.

Mixing glass/jug - AKA Stirring jug - A thick-walled, wide, glass or metal jug with a spout designed for stirringcocktails. Glass versions should be tempered so won't shatter due to thermal shock. The size makes it easier to stir in than a tin or Boston shaker glass, and allows more servings of a cocktail to be mixed at once. It is recommended if using a glass version, like a cocktail glass, they are chilled down by swirling ice or ice and water (which is dumped) before filling with ice and the ingredients of the cocktail, or if you have room they can be kept in a fridge or freezer for service.

Mixologist - A term for a specialist cocktail bartender, especially one that designs and formulates new cocktails.

Mixology - The study of the mixing and creating cocktails as well as their history and culture.

Mod - Modification. These are customer requested changes to an order. e.g. ‘Can I have the olives on the side and not in my Martini ?’ These changes get written on the ticket or entered into the POS when the order is made or sometimes communicated verbally to the bar.

Muddle - To muddle ingredients of a cocktail means to crush them with a round blunt wooden or rubberised metal baton called a muddler. Ingredients that tend to require muddling include fruit and herbs.

Muddler - A tool used to muddle cocktail ingredients such as fruit and fresh herbs. It is a blunt hand-held wooden or rubber-coated metal baton rather lake a pestle used to crush spices for cooking.

Mule mug - A copper or copper-coated metal handled mug used to serve the Moscow mule cocktail in.

Mulled - To mull a drink means to gently heat it usually with spices and sometimes fruit. The most common example is mulled wine (Glühwein), although spirits, beers and cider are commonly mulled with spices during the winter. q.v. Wassail

Neat - Served straight with no mixer and no ice, usually in a rocks glass.

Nick and Nora glass - A classic small stemmed cocktail glass from at least the 1930s that has a small conical bowl shape and a capacity of about 150ml (5 fl oz) It was rediscovered in an old catalogue in the 1980s and new moulds were commissioned. The name given in the catalogue was 'small martini glass'. They are now named after the main characters of a 1930s and 40s fictional detective couple.

Nip - (short for Nipperkin) An antiquated British measure of a ⅓ of an Imperial pint or 189ml. (6.4 US fl oz).

Nitrogenated beers - Beer served on draught and sometimes in can with nitrogen gas dissolved into it to create small, smooth bubbles and a creamy head. Stouts such as Guinness are renowned for using this dispense method.

Nitro nozzle - The restrictor plate that is attached to the end of a beer tap for nitrogenated beers. This enables the nitrogen to come out of solution, be released and create the fine bubbles and creamy head on the beer.

Noggin - Antiquated term for ¼  of an Imperial pint (142ml) in the UK. q.v. Nip; Schooner.

Nonic - A beer glass shape, usually as a pint measure but smaller sizes are available. The glass has slight flared straight sides with a bulge near the lip of the glass.

Nutmeg grater - A small, fine metal grater with a hinged lid, used for grating nutmegs and other spices as ingredients or a garnish for cocktails.

Oaked - A term that refers to wines that have been aged and/or fermented in oak barrels and have taken on some flavours associated with the process. New oak barrels give more flavour than older barrels. After about four years of use oak barrels give little or no flavour. Flavours include vanilla, toast, cedar, clove, spice, smoke, cocoa, coffee and coconut.

Old-fashioned glass - A low tumbler, similar to a rocks glass but usually a little smaller with a thicker base for crushing sugar with a muddler. Named after the cocktail it is associated with, it is also sometimes a term used interchangeably with rocks glass. typical capacity is 180 to 270ml (6 to 9 fluid ounces). Oversize versions are called double old fashioned glasses. q.v. Low ball glass.

On the rocks - A drink served over ice in a rocks glass.

Optic - A device that is attached to bottles of spirits on a wall-mounted rack that measures a single or double shot of liquid when pushed upwards, activated the device.

Ounce (fluid) - Behind the bar, talk of ounces refers to fluid ounces and usually in terms of cocktail recipes or shots of spirits. Most recipes that use this measurement refer to US fluid ounces which are 29.6 ml. Otherwise an Imperial fluid ounce is 28.4 ml. Usually metrication of cocktail recipes either rounds up to 30ml for 1 fl. ounce or occasionally down to 25ml.

Parisienne shaker AKA French cocktail shaker- A 2-part tin cocktail shaker with one large tin and a much smaller fitted top tin with an inverted tea-cup shape, giving a similar outline to a three-part cobbler shaker

Peated - A term used in reference to Scotch whisky and sometimes Irish whiskey. It means that the malted barley (malt) was heated by burning peat which imparts a smokey and somewhat medicinal aroma/flavour to the whisky. Much associated with whiskies from the island of Islay.

Peeler - A simple vegetable peeler is a standard bar tool to peel a swath or twist of fruit skin to be made into a garnish.

Peg - see Spile

Perry - A traditional specialty beverage made from fermented pear juice mostly found in the UK but has found some niche interest in the USA amongst other countries. It is usually made by cider producers with which it shares a heritage and methods of production.

Pilsner glass/flute - A tall slender elegant glass, sometimes footed, or with a short stem, associated with the classic pale lagers of Czechia and Germany.

Pin - A small cask with the capacity of 4.5 Imperial gallons (20.5 litres) for the dispense of cask ale.

Pint - A measurement of liquid especially for beer. In the US, it refers to the US customary measurement of a pint which is 16 US fluid ounces or 473ml. In the UK, Ireland and Canada the legal definition of the pint is the Imperial Pint based on 20 Imperial fluid ounces or 568ml.

Poco Grande - A stemmed hourglass shaped glass, similar to a Hurricane glass but usually with a smaller capacity and longer stem. Typical capacity is about 350ml /12 fl oz. Piña Coladas are a typical cocktail served in a Poco Grande

Polypin - A plastic bag-in-box container for beer that has the same approximate capacity as a pin cask (20 litres). It is primarily used for people to purchase or takeaway larger amounts of beer to be served at parties or events.

Pony 1. An antiquated measurement in old cocktail books that equates to 1fl oz or 30ml.
2. A stemmed shot glass of the same measurement (1 fl oz/30ml) .

Pony keg - A slang term for a keg of 7.75 US Gallon/quarter barrel/29.3 litres.

Pop - A term for a fizzy soft drink or soda, chiefly used in Canada and the UK.

Pour Brands - The brand of spirits that is poured when no specific brand is asked for; the same as the well brand or house brand. q.v. Call brand.

Power pack - The air cooling unit that chills a walk-in beer cooler for a fully chilled draught system.

Pressure gauge - A gauge or regulator that measures and displays the amount of pressure applied to a keg (secondary) or shows the amount of gas left in a cylinder or that is pressurising a draught system (primary). aka Regulator.

Proof - An American method of measuring alcohol content which equates double that the percentage of alcohol by volume (ABV). i.e. 80 proof is the same as 40% ABV.

Pro-Pour (Training aid) - A measured training aid for testing that free-pour bartenders are accurate with the volume they are pouring. It's a large plastic flared cup that fits inside a shaker tin with all required measurements on it.

Pub - Short for Public house, a pub is the general term for an establishment that specialises in drinks service, particularly beer, that has a friendly, informal atmosphere. Food is not necessarily offered or consumed but some pubs offer a good range of traditional food. Traditional pubs are associated with and are an essential part of British and Irish culture that are copied with varying degrees of success around the world.

Pull through - A gentle way of mixing ingredients that can't be shaken or stirred where a bar spoon is put into the glass at the bottom and gently pulled up. Sometimes used with cocktails that are built in the glass, or after a carbonated mixer has been added.

Punch - An old family of cocktails containing a spirit, fruit juice (traditionally citrus), sugar and spices and often diluted with water to taste. Historically the most used spirits were Indian arrack and rum. Served from a communal punch bowl into a punch cup or else on the rocks in a collins or highball glass.

Purée - Fruit that has been blended or mashed and sieved/strained to the consistency of a smooth soup. It should not contain little pieces but the texture should be smooth and consistent. Commercially prepared purées may also contain sugar or sweetener and other ingredients like stabilisers and preservatives. Used in cocktails like fruit martinis.

Python - The bundle of beer lines that connects the beers in kegs and/or casks in a beer cooler or cellar to the taps at thebar for dispense. Part of the draught system. aka Trunk

Quart - A measurement of two pints. Still a legal pour of beer in the UK, it is rarely seen except at music festivals etc.

Quinquina - An aromatised wine that has been fortified and flavoured with herbs, spices, bark and other botanicals. A Quinquina differs from Vermouths and Americanos as a main flavouring ingredient should be Quinine. Examples: Byrrh, Dubonnet, Lillet.

Radler - A mixed drink of Bavarian origin similar to the shandy. A 50/50 mix of pale lager, like a pilsner or helles mixed with cloudy lemonade or other cloudy citrus flavoured soft drink (Grapefruit is a popular option).

Ratio (Cocktail recipe) - Recipes for cocktails are often given or memorised as ratios of the ingredients. For example a Margarita is often given as 2:1:1. This means for 2 parts tequila there is 1 part Cointreau and 1 part lime juice.

Regulator - see pressure gauge.

Restrictor plate - See nitro nozzle

Reverse dry shake - Shaking your cocktail ingredients with no ice, but with the reverse dry shake, you do it after shaking it with ice. i.e. Shake you cocktail with ice as normal, drain into the small tin, discard the ice and then shake again. Cocktails with egg white or cream develop a better foam than just a standard shake with ice. Doing it in reverse (i.e. after the shake with ice) is preferred by some bartenders as a better foam is created. q.v. Dry shake

Rich syrup/Rich simple Syrup - Sometimes known as '2:1 simple syrup'. A syrup made from sugar and water at a ratio of 2:1 sugar to water. 1 bar spoon (5ml) is equivalent to 1 bar spoon (a teaspoon) of sugar. q.v Simple syrup

Rimming a glass - Some cocktails have the rim of the glass frosted with salt or coloured sugar. This is done by dampening the rim with water or wiping a citrus piece around the rim or the part of the rim that is being rimmed. The rim is then gently dipped and turned into the rimming powder so that it adheres to the rim of the glass.

Rocks - Ice. q.v. On the rocks

Rocks glass - A low, straight sided, stemless tumbler used for some drinks served over ice or neat. Capacity is typically between 8 - 12 fl ounces/ 240 to 350ml. q.v. Old fashioned glass; lowball glass.

Rolling AKA Tumbling- 1. A gentle method of mixing a cocktail in a two-part shaker where the shaker is slowly rotated end-over-end to mix the contents without frothing up. Mainly used for cocktails that contain tomato juice, such as a Bloody Mary or Caesar, as the tomato juice can froth and bubble excessively as well as loose texture.
2. Sometimes refers to throwing which is a method of mixing a cocktail by pouring the contents from one tin to the other tin of a two-part shaker repeatedly until the desired temperature is achieved, although this is more correctly called aCuban Roll.

RTD - Short for Ready to drink. These are a type of drinks sold in cans or bottles that are already mixed before packaging. They include premixed gin and tonic or ready made packaged cocktails.

Salting the rim - Also see Rimming the glass. Some cocktails (e.g. Margarita) call for the rim of the glass to salted. This is done by dampening the rim with water or wiping a citrus piece around the rim or the part of the rim that is being salted. The rim is gently dipped while turning in a saucer of salt so that the salt adheres to the rim of the glass.

Saucer (Champagne) - The same glass as a coupe.

Schooner - 1. A legally defined measurement for draught beer in the UK of ⅔ of an Imperial pint or 379ml.
2. In Australia a legal measure for draught beer defined as ¾ of an Imperial pint or 425ml.
3. A rounded, footed glass, sometimes slightly flared, the shape varies considerably around the world in its definition.
4. A stemmed sherry glass that has a trumpet shape.

Seltzer - Carbonated water. q.v. Club soda; Soda water

Served down - A rare term for serving a cocktail on the rocks, particularly if it is usually served up.

Served up - A short cocktail served in a tall stemmed glass (e.g. Martini glass, Coupe etc.) with no ice. Some cocktails are usually served down or on the rocks but a common mod. e.g. A classic Negroni is served on the rocks but many drinkers prefer it stirred and strained into a coupe. q.v. Straight up.

Service bar - A bar where drinks are prepared, mixed and poured for table service but is not open for customers to drink at or order anything. Also called a Dispense bar.

Shake/Shaking - A main way to mix cocktails. The ingredients are put into a cocktail shaker with ice and vigorously shaken for 10 to 12 seconds, which will get the temperature down to -4° to -6° Celsius. Cocktails that can be shaken tend to be those with any fruit juice or egg white in them. Cocktails that can be seen through (not opaque) tend to be stirred.

Shaker glass - (aka Boston shaker glass). The flared US Pint glass that is often used as the smaller half of a two-part shaker, as well as being the standard draught beer glass used in the US.

Shandy - (AKA Shandygaff) A 50/50 mix of beer and clear lemonade/lemon soda etc. or ginger ale or ginger beer. In some countries especially the UK, the type of beer is specified as a lager shandy or bitter shandy. q.v. Radler.

Shelf-life stickers - Stickers that are attached to any prepared juices, syrups etc. that must be consumed before a certain date. Freshly squeezed citrus juices last 3 days in a refrigerator and simple syrups up to a month chilled. q.v. day dot stickers

Shive - A bung in a cask where a spile/peg is hammered in to vent the cask to prepare it for service.

Short cocktail - A cocktail where the volume is generally beneath 150ml and is not mixed or diluted with large amounts of mixers or juices.

Short spout - A short tap spout used with a beer engine or hand pump for cask ale. q.v. long spout.

Shot - A single measure of spirits. In the US this is 1 US Fl ounce (29.6 ml). In the UK and other metric countries the amount is usually 25ml or 30ml.

Shot glass - A small stemless glass that has a capacity of a single shot. Depending on where, it ranges from 25ml to 30ml or 1fl oz.

Shooter - A term to describe a drink that is drunk in shot glasses in a single gulp.

Shrub - 1. A type of (often homemade) liqueur made from brandy or rum blended with sugar and citrus juice and sometimes citrus peel.
2. A mixture of sugar/syrup, vinegar (usually cider vinegar), fruit/fruit juice or other botanical and sometimes a spirit that can be aged for use as a base for a drink. It can be diluted with soda water or used as a cocktail ingredient.

Siedel - Pronounced 'seedel' German for a tankard, a handled mug made from glass, metal or ceramic, usually for beer.

Simple syrup - A mix of sugar dissolved into water to make a sugar syrup, sometimes with gentle application of heat. Often done in a weight ratio of 1:1 (i.e. 1 Kg of sugar is dissolved into 1 litre [1kg] of water). Or else made as a 2:1 ratio of sugar to water for a rich simple syrup. This ratio is often preferred as 1 bar spoon (5ml) of granulated sugar in a recipe equates to 1 bar spoon of 2:1 rich simple syrup, making it easier to convert for recipes. Simple syrups are also preferred to adding granulated sugar in cocktails as it is already dissolved and mixes in more easily.

Single (shot) - A single standard measure, usually referring to spirits. The measure differs slightly depending on which country you are in. In the US it is generally 1 fl oz, In metric countries it is usually either 25 or 30 ml with a few places using 35ml.

Sirop de Gomme - AKA Gomme syrup; Gum Syrup. A sugar syrup made with gum arabic which is the sap of the acacia tree. This adds a smooth texture to drinks it is added to in place of sugar or simple syrup.

Sixtel - A nickname for a small narrow keg that holds 1⁄6 of a US barrel (5.16 gallons or 19.5 litres). AKA Cigar keg; torpedo keg.

Skimmer - A small handled blunt blade that is used to skim or slice of the foam from the top of a beer by a bartender after pouring, usually on draught.

Slate - A term used in pubs and bars for the credit an individual owes for drinks etc. purchased. AKA Tab.

Slice - A type of cut of fruit, often citrus, for a garnish for a cocktail or other highball/mixed drink. It is a semi-circle cut flat at least 0.5 cm (¼  inch) thick.

Sling - A family of tall cocktails that contain a spirit, citrus juice, simple syrup or sweet liqueur and topped up with soda water.

Sling glass - A tall footed glass with a short stem that flares slightly outwards toward the mouth. Large enough for serving long cocktails such as a Singapore sling. Typical capacity 10-12 fl Oz or 280 to 340 ml

Sleeve - A Canadian term (not legally defined) for a beer glass with capacity of less than an Imperial pint. Usually anywhere between 12 and 16 fl ounces or 340 to 470ml.

Small pack (beer) - Refers to beer that is packaged in cans and bottles rather than in large formats such as kegs and casks for draught.

Snifter - A short stemmed large rounded glass, initially designed for swirling Cognac and other brandies, but used now for a number of drinks. AKA Brandy Balloon/Ballon .

Snug - A separate, small area within a pub that is often partially closed off or in a private nook of the seating area for customers to enjoy a cosy and secluded area for drinking.

Soda - 1. Shorthand for Soda water
2. Mainly American term for carbonated soft drinks or pop.

Soda water - Carbonated water, chiefly used to mix in drinks. Originally called "soda" water as sodium bicarbonate was used to make it fizzy.

Soda syphon - A pressurised bottle/container that holds a small gas cylinder and water, so when pressed it ejects carbonated soda water from the spout. Usually found in the home rather than bars these days.

Soft drink - A general term for any non-alcoholic drink, usually flavoured and sweetened. q.v. Soda; Pop

Sour (Cocktail) - A family of cocktails that consist of a spirit, citrus juice and sugar or liqueur . They have a notable sour/acidic profile, although should show balance from the sugar or liqueur. They are often served with frothed egg white. Commonly served down - on the rocks, historically they more commonly were served up in a sour glass.

Sour beer - A family of beer styles that contain elevated levels of acidity. The acidity can come from bacteria used during the brewing or maturation process or else can be added in the form of lactic acid. An example of a traditional sour beer are the Lambics of Belgium.

Sour glass - A small stemmed, rounded glass, somewhat like a small wine glass. Used for serving sour style cocktails when they are served up rather than on the rocks in a rocks glass.

Sparkler - A small, plastic tip that screws on to a spout of a beer engine for cask ale. It has tiny holes in it so the beer is forced through and ejects small bubbles of CO2 to great a thick, creamy foam.

Sparkling wine - Wine with CO2 dissolved into it , coming in an array of quality, prices and methods. Includes Champagne, Prosecco, Cremant and Cava amongst many other fizzy wines from around the world. Often nicknamed Fizz.

Speed rail/rack - A metal railed shelf where high turnover house spirits are kept in the underbar area for quick and easy access.

Speed spout/pourer - A small metal or plastic spout that is inserted into a bottle (usually spirits and liqueurs) that allows for fast dispense as well as accurate pouring into jiggers. They allow liquid out and air in for fast and consistant pouring speed when the bottle is inverted. Essential for free-pouring as well as speeding up service in a busy cocktail bar.

Spile - The peg that is hammered in to the shive to vent a cask in prperation for broaching and serving/attaching to the draught system.

Spirit - An alcoholic beverage that has been distilled. Some countries have minimum alcohol levels in the definition, others have minimum alcohol levels that are determined by the type of spirit.

Spritz - A family of cocktails/mixed drinks that contain sparkling wine (usually Prosecco) and either a bitter liqueur(usually an amaro) or more commonly a bitter aperitivo such as Aperol or Campari. This can be topped up with soda water and or a flavoured mixer depending on the individual recipe.

Spritzer - A mixed drink with a wine base and soda water, although sometimes lemonade can be added or substituted but is not traditional. Variations on a simple wine base include substituting wine with vermouth or other aromatised wine. Other variations can add orange juice, especially in variations where bitter aperitivos are used in place of wine.

Squash - A term used primarily in British English for a sweetened concentrate of fruit and sometimes other ingredients such as elderflower that is designed to be diluted with water or sparkling water. Also known as a cordial (Br. Eng.). The most common flavours are orange squash and blackcurrant.

Squeezy bottle/squeeze bottle - A small, plastic, squeezable bottle with a nozzle that has a narrow aperture that allows the bottle to be inverted and squeezed gently to accurately pour a small amount of the contents. The nozzle should have a small cap attached to seal it from the air. Behind the bar they are commonly used to hold lemon or lime juice, fruit purées, syrups or any other regularly used ingredient for cocktails. They are not designed for long-term storage but are used for liquids that have been prepped for service.

Stein - Pronounced 'sht-eye-n' The full German word is Steinkrug (Stone mug/jug). Stein literally translates as 'stone' This is a ceramic (stoneware) handled tankard in the German tradition. Sometimes incorrectly used to describe any glass tankard. Usually holds 500ml but larger 1 litre ones are commonly found. q.v. Masskrug.

Still - 1. When referring to a beverage, means without carbonation or CO2 e.g. Still water.
2. The device in which spirit alcohol is made with the process of distillation.

Stillage - The rack on which a cask sits to drop bright or settle until clear. A cask stays on the stillage and is not disturbed after it has been tapped and attached to a beer line ready for service.

Stirring/Stirred - A method of mixing cocktails where the ingredients are poured into a stirring jug or sometimes the large tin or Boston shaker glass with ice and are stirred with a bar spoon. There is a technique to stirring where the bar spoon must be allowed to twist and not be pinched so that the back of the bowl part of the spoon is kept against the glass. The time stirring depends on how cold you want the cocktail. Manhattans and Negronis are often not served as cold as Martini for example. Stirring for 10 seconds takes the temperature of the cocktail to 5° Celsius (41°Fahrenheit) and 30 seconds takes it down 0 ° Celsius (freezing), 45 seconds to -2° Celsius and a minute down to -4° Celsius. (Source: 'Liquid Intelligence' by David Arnold) Remember that the longer you stir and the colder the cocktail the more diluted it will become.

Stirring jug AKA Mixing jug - A thick-walled, wide, glass or metal jug with a spout designed for stirring cocktails. They should be tempered so won't shatter due to thermal shock. The size makes it easier to stir in than a tin or Boston shaker glass, and allows more servings of a cocktail to be mixed at once. It is recommended if using a glass version, like a cocktail glass, they are chilled down by swirling ice or ice and water (which is dumped) before filling with ice and the ingredients of the cocktail, or if you have room they can be kept in a fridge or freezer for service.

Stir-stick - See Cocktail stirrer

Store and pour - A large, plastic storage bottle that has an angled, tapered spout, when inverted pours the contents easily and neatly. Usually used for fruit juices that are poured as mixers and drinks. As they are superior to cartons many bars will decant the juice into a store and pour for speed and ease of service. Also used if juices are mixed or seasoned for specific drinks to make service faster. e.g. for Bloody Mary tomato juice that has been seasoned.

Straight - A spirit (or other drink) served with no ice or mixer. aka Neat.

Straight-up - When a drink is mixed with ice, stained and served in a stemmed cocktail glass like a coupe, martini glassor nick and Nora.

Strainer - A number of types of strainer are used in making cocktails for straining out ice as well as any other solid particles. q.v. Julep strainer; Hawthorn; Fine strainer

Swan neck spout - AKA Long spout. With service of cask ales there are two lengths of spout that can be used. the long spout forces small bubbles out of the beer enabling a tighter foam head. q.v. short spout.

Swath - A type of garnish cut from the peel of fruit. It's a simple, rustic piece of the skin cut with a vegetable peeler in an elongated oblong shape. This can be trimmed with a knife to have straight sides and pointed ends to look less rustic and more stylish. If long enough it can be twisted before being put in the drink to form a loose spiral shape. q.v. Twist.

Switchel - A non-alcoholic mixed drink that contains water, vinegar (usually cider vinegar), ginger, a type of syrup or honey or molasses and sometimes other flavouring ingredients, usually lemon or lime. A spirit can be added to make an alcoholic version.

Swizzle - 1. verb - A method of mixing a cocktail with a swizzle stick. Separate from stirring, swizzling uses the pronged stick to whisk the drink and is rotated by rubbing between two hands quickly back and forth in the glass (a collins or highball) gently moving up and down the length of the glass until mixed, aerated and fully chilled. Mainly used to mix the Swizzle family of cocktails.
2. A family of cocktails originating in the Caribbean that contain a spirit (often rum) or liqueur), syrup or other sweetening element, fruit juice (usually citrus or pineapple) and bitters, served over crushed ice. Falernum is often the sweetening element traditionally used or else is used in addition to another sweeting element. The cocktail is mixed by building in the glass over crushed ice and swizzled using a swizzle stick.

Swizzle stick - A bar tool that was originally made from a branch or twig of a swizzle stick tree in the Caribbean. Most are metal or plastic today but real wooden ones can still be found. It is a stick, usually between 15 and 20cm (6 - 8 inches) long with 4 or 5 short prongs at one end in a flat star shape, which is inserted into the drink to mix, chill and aerate it byswizzling. q.v. Cocktail stirrer.

Syrup - Behind the bar it refers to a reduction with sugar. In its most basic form just sugar and water making a simple syrup. syrups can be flavoured with a potentially huge number of flavourings from spices, nuts, herbs and most commonly fruits. This can be done by infusion or adding fruit that has been broken down by heating with the sugar syrup. q.v. Rich syrup.

Tab - A term used in pubs and bars for the credit an individual owes for drinks etc. purchased. AKA Slate.

Tap - 1. see beer tap
2. As a verb - to tap it means to initially open or connect a cask or keg to a draught system. AKA broach.

Tap room - Usually refers to a bar attached to a working brewery, but can potentially be another name for a generic bar or pub.

Tall cocktail - See: Long cocktail

Tankard - A handled mug for serving beer in, usually made from glass but pewter and ceramic examples can be found. The capacity is often a pint, but other volumes are available. q.v. Siedel; Stein; Lantern tankard; Masskrug; Dimple mug.

Tap (Beer Tap) - The device that is affixed to a bar (or sometimes attached to a keg/cask) that when flipped or turned allows beer to be drawn from the draught system and served into a glass. AKA Faucet.

Thimble - A measuring jigger for cocktail ingredients or wine glass measures.

Three-part shaker - This is a cocktail shaker that consists of a large tin, a top that has an integral strainer and a cap to cover the strainer. AKA Cobbler shaker.

Throwing - AKA Cuban Roll - A method of mixing a cocktail by pouring the contents from one tin to the other tin of a two-part shaker repeatedly until the desired temperature is achieved. Sometimes referred to as rolling although this more accurately means tumbling. AKA Tossing.

Tiki - A family of cocktails developed and promoted in the 1930s by Donn Beach. These are kitsch faux-Polynesian cocktails that usually include various rums and lots of exotic tropical flavours. They tend to be strong and have very flamboyant garnishes and are served in a Tiki mug.

Tiki mug - A tall, ceramic, glossy mug with a face of a faux pacific totem or god moulded on to the front.

Tin - The term used for the metal cups that make up cocktail shakers. q.v. Boston tin; Toby tin, Three-part shaker; Two-part shaker.

Toby tin - The smaller tin of the two-part shaker. Capacity is about 18 fl oz or 500ml.

Toddy AKA Hot Toddy - A hot mixed drink, often claiming medicinal qualities. It consists of a spirit, usually whisky or rum, a sweet element, usually honey, and hot water. Lemon and/or spice is sometimes added. It is served in a mug or atoddy glass

Toddy glass - A tempered glass cup with a handle for hot mixed drinks such as a Toddy or liquor coffee. q.v. Liqueur coffee glass.

Tonic water - A mixer made from carbonated water with a slight bitterness and sweetness with flavour derived from quinine, which the original versions were flavoured with, historically as a way to ward off malaria in the tropics, especially by the British in India in the 19th Century.

Top shelf - A term used to describe the premium spirits on offer at a bar. q.v. Call brand.

Torpedo keg - A nickname for a small narrow keg that holds 20 litres of beer (Europe) or 1⁄6 of a US barrel (5.16 gallons or 19.5 litres). AKA Sixtel; Cigar keg.

Tossing - see Throwing.

Trunk - A term for the bundle of beer lines that runs between a beer cooler or beer cellar and the bar. AKA Python; Loom.

Tub - Slang term for a keg.

Tulip glass - 1. A stemmed tulip glass has a short stem and hourglass shape, popularly used with strong golden Belgian beers.
2. A stemless Tulip pint glass is generally associated with stouts, especially Guinness.

Tumbling - AKA Rolling (see note vs throwing/Cuban Roll)- A gentle method of mixing a cocktail in a two-part shakerwhere the shaker is slowly rotated end-over-end to mix the contents without frothing up. Mainly used for cocktails that contain tomato juice, such as a Bloody Mary or Caesar, as the tomato juice can froth and bubble excessively.

Tumbler - A general term for stemless , flat- bottomed glasses of any size that include the Collins glass, Highball, Rocks glass, Old fashioned glass.

Tut - The piece of a shive that is pushed out when a spile is hammered in for a cask to be vented.

Tweezers - A tool used for very precise garnish assembly on a glass. Most commonly used to place individual coffee beans in a pattern on Espresso Martinis.

Twist - A garnish of a line of fruit peel, usually citrus, that has been cut in a long thin line with a channel knife, that has been twisted around a metal straw or bar spoon handle in a spiral. It can also just be a simple oblong swath of peel that has been twisted in the hand.

Two-part Shaker - A cocktail shaker made of two tins, one smaller (a Toby tin) and one larger tin (a Boston tin). It can also consist of a Boston tin and a Boston shaker glass. This shaker fits together as the mouth of the smaller tin fits snugly into the mouth of the larger tin, forming a seal.

Ullage – 1. Beverage wastage that can be written off against tax or other costs. This can be due to leakage or deterioration, or else used in accounting to account for wastage when pulling beer through the lines or spilled during pouring into drip-trays. 
2. The air space in a wine bottle (or barrel). Older wines will show more space from evaporation or cork absorption. The lower the level the more likely the wine may be spoiled.

Underbar - (AKA under-the-bar)The area beneath the bar top where sinks, the ice well, garnish tray and a general preparation area is located.

Up - see served up

Vent (a cask) - Cask ale is sealed in the barrel (cask) with live yeast that keeps slowly fermenting or conditioningproducing carbon dioxide (CO2). This CO2 needs to be released before taping. This process is known as venting, where a spile or peg is hammered into the shive, releasing the gas.

Vermouth - An aromatised wine that is fortified and flavoured with a blend of botanicals which (by law in the EU) must have a dominant note of wormwood, where the drink gets its name from the German for wormwood 'Wermut'. It comes in a number of varieties, the classic styles being: dry white vermouth, sweet red vermouth and sweet white vermouth. The more recent additions of pink and amber vermouths are also now easily available.

Vintage - Literally from a single year. This term is used predominantly with wine, where it means the grapes used in the wine were all harvested from a single year and the year is stated on the label and is known as the vintage. It has no meaning as to the quality of the wine in itself, a common mistake, although some years or vintages can be more highly regarded than others.

Waiter's friend - The classic corkscrew used by sommeliers and bartenders the world over. A small folding tool that consists of the worm, the lever, a small knife and a crown cap bottle opener.

Wassail - A warm, spiced, mulled ale or cider traditionally served on and around Christmas. Flavoured with baking spices such as clove and nutmeg, sometimes fruit and possibly fortified with other alcohol like madeira, sherry, liqueur or spirits. Historically heated with a hot poker and some recipes had pieces of bread or chunks of apple soaked in it so it was known as Lambswool due to the frothy wool-like appearance of the floating additions. Today mulled cider and occasionally mulled beer can be found in traditional pubs in the UK around Christmas.

Wedge - A way of cutting fruit for a garnish. A solid triangular, tapered slice that can be used by simply being put into a highball mixed drink or it can be partially cut in the middle and slid onto the rim so it perches on the glass.

Well - A recessed area behind the bar, more specifically under the bar (underbar), like an ice well where high volume drinks can be stored for easy and quick access. This has largely been replaced by a speed rail in many bars but busy cocktail bars will still use a well for a larger range of popular spirits, liqueurs and aromatised wines used in their cocktails. q.v. dump fridge

Well brands/drinks - The brand of spirits that is poured when no specific brand is asked for; the same as the house brand or pour brand. So named as the drinks were in a well under the bar within easy reach of the bartender, now kept in a speed rail. q.v. Call brand.

Wheel (garnish) - A full slice of fruit in a full circle shape of at least ½  cm or ¼ inch thick. Usually used by cutting a line from the edge to the centre of the wheel and sliding the wheel onto the rim of the glass.

Whipped cream dispenser - A pressurised, refillable bottle using a nitrous oxide gas canister to froth and dispense whipped cream. Used in bartending more as a method to foam egg whites or create foamed cocktails. It can also be used as a way to rapidly infuse liquids with flavours from fruit etc.

Wine - An alcoholic beverage made from fermented grape juice.

Wine cooler (drink) - A cocktail or mixed drink based on wine and can contain a spirit or liqueur, fruit juice and/or carbonated mixer or soft drink

Wine glass - 1. A stemmed goblet-shaped glass used for wine as well as a few cocktails, although its use as a type of cocktail glass declined during the second half of the 19th century as other glass shapes became available.
2. An antiquated unit of measure used in late 18th and early 19th Century that equates to about 2 fl oz, or 60 ml. Later recipe books use this measure but wine glasses had got a lot larger by the end of the 19th and 20th Century, so it isn't always clear what exact measure they are referring to.

WSET - Wine and Spirits Education Trust - An educational and certification body that focusses on alcoholic beverages including wine, spirits, beer, and sake.

Zester - A tool that can either grate the skin of citrus fruit creating zest or in combination with a channel knife, four small holes can be pressed and dragged across citrus fruit skin, giving little coils of zest. Zest is often sprinkled on top of cocktails as part of a garnish.