At some point in our lives, we’ve all experienced a situation at a bar or restaurant where we’ve been faced with some fancy booze terminology that simply doesn’t make sense. Whether you’re just 21 and still a newb in the bar scene or pushing 40 and haven’t quite nailed down the lingo, it’s embarrassing no matter what.
We’re not asking you to become the dictionary of bar-talk, but we do believe that a basic foundation of vocab is essential in preventing those awkward moments. You can thank us later.
So. For the basics…
I’ll take it…
- neat: liquor poured straight from the bottle at room temperature.
- up: chilled, but served with no ice.
- on the rocks: a drink served over ice.
- dirty: when olive juice is added in the preparation of a martini.
- with a twist: a drink with a citrus garnish or with citrus squeezed in.
Could I have that with…
- back: a non-alcoholic drink served in addition to an alcoholic one. It can be soda, water, or sometimes even beer.
- chaser: a non-alcoholic drink consumed immediately after taking a shot.
What brand…
- call: brand name liquor.
- super call: really nice brand name liquor. Also known as “top shelf” or “premium.”
How much do I want?
- dash: just a few drops.
- splash: 1/4 – 1/2 oz.
- pony: 1 oz.
- shot: 1.5 oz.
- snit: 3 fl. oz.
Go forth bar crawler. Take this knowledge and flourish.
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