Bar Terminologies. ABV. Stands for “alcohol by volume” and shows the total percentage within the drink that is accounted for by pure ethyl alcohol. All alcoholic products must, by law, give this information. Aging.
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Stands for “alcohol by volume” and shows the total percentage within the drink that is accounted for by pure ethyl alcohol. All alcoholic products must, by law, give this information.
The storage of the distilled alcohol in wooded casks, most often oak. Over months or years, the wood reacts with the alcohol, imparting to it a distinctive color, aroma, and flavor.
Refers to the amount of alcohol present in wine.
It is usually expressed as a numerical percentage of the volume or can also be written as proof (for spirits).
Is a malt beverage (beer) made by top fermentation at lukewarm temperatures.
Refers to the name or official geographic origin of wine. It is part of the system of classification of wines.
Is a phrase on French wine label which means that the wine comes from the controlled area named and meets its strict legal standards.
Refers to the visual properties including size, shape, color, texture, gloss, transparency, cloudiness, and so on.
Drink that are served before meals.
An alcoholic drink taken before a meal as an appetizer.
Refers to smell of fragrance of a young wine.
The odor of a wine imported by grapes from which it is made.
Is the combination and relationship of physical components (fruit, acid, tannin, alcohol, etc.) and to a lesser extent the intangible element such as breed, character and finesse.
An assistant or apprentice bartender, who does the bartender’s scut work, including tapping beer kegs, running ice, replacing glassware, preparing and stocking garnishes, restocking shelves and so on.
Is a fermented beverage made from malted grains (usually barley), water, hops and yeast.
Refers to a glass free of grease, soap, and lint.
Is a system of evaluating alcoholic beverages without the knowledge of the producer, country of origin, and other pertinent information.
Is the farm / vineyard where Sherry is made.
Is the term used to describe the scent of more complex mature wines.
Is a process that refers to beers produced by the use of a type of yeast (lager yeast), which generally converts sugar to alcohol and carbon dioxide at lower temperatures at the tank’s bottom.
Refers to the smell of fragrance of a mature wine.
Complex and interesting odor of a mature wine.
Term referring to a red wine’s interaction with oxygen when it is first incurred.
Bar-restaurant combination in which beer served is brewed on the premises.
Spirits having dark color and hearty flavor such as whiskey and brandies.
Beer that has been warmed and cooled again.
On champagne label, dry
(little or no sugar).
Is a crystalline, bitter-tasting, but odorless alkaloid present in coffee, tea, and soft drinks; a stimulant.
Brand of liquor specified by customer ordering drink.
Brands frequently called for by name.
Refers to the mixer served either with the spirit or on the side of the spirit in a separate glass, bottle or carafe.
A mild drink (as beer) taken after a hard liquor.
Cocktail is a well-iced mixed drink made up of base liquor, a modifying ingredient as a modifier, and a special flavoring or coloring agents. It is usually an apperitiff taken at leisure before a meal to wet the appetite; it is also reputedly aids digestion.
Is a dark brown aromatic drink made by brewing in water the roasted and ground bean-like seeds of a tall tropical evergreen shrub (Coffea) of the Madder family.
Is the method used to produce liqueurs when the flavoring ingredients are sensitive to heat. Examples of this method are infusion, maceration, and percolation.
Refers to the distinct hue specific to each type of drink.
Acids, aldehydes, esters, ketones, phenols, and tannins that are byproducts of fermentation, distillation, and aging. These “impurities” may contribute to the character and flavor of the spirit, but they cause undesirable effects in some people, notably increasing the intensity of hangover.
Also called Coffey still, after the inventor, Aenas Coffey. A type of still for whiskey distillation that allows for continuous high-volume production, as opposed to the pot still, which must be emptied and “recharged” one batch at a time.
Drink served after meals.
A stimulating drink.
Is a spongy natural material used as a stopper for bottles.
Refers to the proper procedures of tasting coffee.
Is a blend of wines used to make a particular house style of sparkling wine.
To pour wine from a bottle to another bottle or carafe in such a way that the sediment remains in the bottle.
Refers to the removal of dead yeast from second fermentation in bottle; also disgorgement.
On a champagne label. “half dry”; actually the sweetest type on the market.
Is the separation of alcohol from the liquid in the fermented mash.
Means marked individuality of style.
This refers to the number of jigger or shots of drinks / spirit poured and served into the serving glass.
Is an un-pasteurized beer.
Unsweetened tastes or absence of sugar. Almost all of the sugar has been converted into alcohol during fermentation causing the wine to lack sweetness.
Extremely small amount of dry vermouth with liquor.
Refers to the sensation left in the mouth after tasting the wine.
A finish can be short or long, depending on the quality and age of wine. A very long finish or “persistence” can be an indication that a wine has aged well.
Garnish of sliced orange or other citrus fruit on a pick, usually with cherry.
As a verb, flambé means to drench with liquor and ignite.
The word may also be used as a noun, synonymously with flaming drink.
Refers to a complex group of sensations comprising olfactory, taste, and other chemical sensations such as irritation and chemical heat.
Refers to food that usually goes with the wine when drinking.
Is the addition of distilled spirits to a wine either to stop fermentation and leave some residual sugars or to give some better keeping properties or to make wine stronger.
To pour liquor for a drink without using a measure, estimating amounts by counting or other method.
A bit of fruit or vegetable added to a drink primarily for the sake of appearance. It does not significantly enhance the flavor of the drink.
Is a bit of fruit or vegetable added to a drink principally to enhance its flavor.
Are liqueurs without a protected name, recipe or bottle shape. They are produced cheaply and are priced competitively.
Is a spirit distilled from grains flavored with botanicals, mainly juniper berries.
Means to pour less of the mixer in the drink.
Liquor poured over crushed or shaved ice.
Limited period of the day during which drink prices are marked down.
Refers to the thick, rich, creamy collar of gas bubbles that clings to the top of a glass of beer; also foam.
Is the method used to produce liqueurs by extracting flavors from ingredients such as seeds and flowers by heat. An example of this method is distillation.
A specific wine a restaurant sells by the glass or carafe.
Is a process by which flavorings are steeped in water.
Underbar cocktail-station unit, typically containing ice bin, speed rail, bottle wells, and cold plate for a postmix system.
Half-barrel of beer, containing 15 ½ gallons.
Refers to the marks left by the head on the glass as the beer is consumed.
This refer to a drink with low alcohol content.
Are alcoholic beverages made by mixing or redistilling various spirits with certain flavoring materials.
Drink that are served in tall glasses.
Is a process by which flavorings are steeped in alcohol.
To blend wines or spirits.
To add something to the liquor in a bottle.
Means a traditional method of making sparkling wine, particularly Champagne, wherein fermented wine is bottled with yeast cells and sugar to induce a secondary fermentation. When fermentation is complete, the wine is aged, and the yeast sediment is removed.
The art or skill of mixing drinks containing alcohol.
Familiar cocktail without the liquor.
To mash and stir;
One muddles such things as mint leaves and other solids in order to make a suspension or a paste with fluid. A special pestle-like wooden muddler can be used, but spoon will do.
To heat and spice a drink. Traditionally, the heating was done by inserting a hot poker into the drink; today, mulled drinks are usually heated on a stove.
Drink served directly poured from the bottle into the serving glass. Served without ice; not chilled.
Means the characteristic smell of a substance.
Spirit served with the mixer in separate carafe glass placed next to the spirit.
In organoleptic evaluation, refers to the sense of taste.
Is a process, which involves re-circulating the beverage spirits through a percolator, which contains the raw materials.
Half dry and half sweet as vermouth.
A measure of alcoholic content of spirit each degree of the proof being ½ of the alcohol by volume of standard strength on quality or alcoholic content.
Are mostly imported, expensive liqueurs with a distinctive recipe, bottle shape, and brand name.
Date a product should be pulled off shelves, after which it begins to deteriorate.
Is the farm / vineyard where Port is made.
Refers to the rotation of inverted bottles to get dead yeast into the bottle neck; also riddling.
To decorate the rim of a glass with salt or sugar.
On a champagne label, “dry” (actually the wine is slightly sweet).
Bar pouring drinks for table service only, often out of public view.
Professional bartenders call refusing to serve an intoxicated patron “shutting him off.” Also called “cutting off.”
Water containing carbon dioxide.
A drink topped with soda.
Is the Spanish system of progressively blending Sherries in tiers of small casks-to blend Sherries of the same type but varying ages (young and old).
Usually any featured drink of the house. Refer to the cocktail of the month.
Pour a little on top of a drink.
A spirit poured over ice, chilled or stirred, then strained into the serving glass. The drink is chilled with ice but served without ice.
Indicated preference for sweet vermouth.
Sprite, 7-up, or comparable.
Bar substitute for sugar and lemon or lime in mixed drinks.
Is the astringent, mouth-puckering compound that comes from the skin, seeds and stalks of grapes. It is mostly present in red wines as these parts of the grape are largely excluded in white and rose winemaking.
Means beer faucet.
Refer to the collection of modified epithelia cells, residing in a papilla on the tongue or soft palate, responsive to taste stimuli and making synaptic contact with primary efferent taste nerves.
Is a spirit distilled from fermented juice of the base or heart of the blue agave plant.
Is a term that refers to the use of a type of yeast that generally will convert sugar to alcohol and carbon dioxide at temperatures between 15.4 0C – 20.9 0C (60 0F – 70 0F).
Refers to a dash or drop of any beverage ingredient.
Peel of lemon or orange or lime, cut thinly without the white part of the fruit and twisted in the center on top of the drink normally dropped into the drink.
Refers to the annual grape harvest and the wine made from it. The year frequently appears on wine label. Certain wines, such as Port and Champagne, are blends of various years and bear vintage dates only when the wine comes from a single outstanding crop.
A drink prepared without alcohol.
Is a spirit distilled from various grains and potatoes and other fermentable materials.
Slice of lemon, lime, or orange used as a garnish.
Person who handles customer’s wine orders and service; sommelier.
A small thin piece of citrus peel with pith as possible. The essential oil is squeezed on top of the drink, the peel is discarded. Thin outer skin of a lemon or orange containing flavorful oils.