Bartender Glossary of Terms
Master the language of bartending with our comprehensive glossary of terms, techniques, and professional vocabulary used behind the bar.
A-C
ABV
Alcohol By Volume - the percentage of alcohol in a beverage.
Aperitif
A drink served before a meal to stimulate the appetite, typically light and slightly bitter.
Back
A small serving of a non-alcoholic beverage served alongside a drink, typically water or soda.
Bar Spoon
A long-handled spoon with a twisted stem used for stirring cocktails and layering drinks.
Bitters
Concentrated flavoring agents made from herbs, roots, and spices used in small amounts to add complexity.
Boston Shaker
A two-piece shaker consisting of a metal tin and a mixing glass, preferred by professional bartenders.
Build
To construct a drink directly in the serving glass without shaking or stirring separately.
Chaser
A drink consumed immediately after a shot to mask or complement the taste of alcohol.
Cobbler Shaker
A three-piece cocktail shaker with a built-in strainer and cap, easy for beginners.
Craft Cocktail
An artisanal cocktail made with high-quality ingredients, unique techniques, and creative presentation.
D-F
Dash
A small amount of an ingredient, typically bitters, equivalent to about 1/8 teaspoon or a quick shake.
Digestif
A drink served after a meal to aid digestion, typically stronger and sweeter than an aperitif.
Double Strain
Straining a cocktail through both a Hawthorne strainer and a fine mesh strainer for a smoother texture.
Dry Shake
Shaking ingredients without ice, typically used for egg white cocktails to create better foam.
Express
To squeeze a citrus peel over a drink to release essential oils, then discard or use as garnish.
Float
To pour a liquid gently on top of a drink so it sits on the surface without mixing.
Free Pour
Pouring spirits without using a jigger, relying on count and practice for accuracy.
G-I
Garnish
A decorative element added to a cocktail, such as fruit, herbs, or edible decorations.
Hawthorne Strainer
A spring-loaded strainer used to filter ice and solids when pouring from a shaker.
Highball
A mixed drink served in a tall glass with ice, typically a spirit and a larger portion of mixer.
Infusion
Steeping ingredients like fruits, herbs, or spices in spirits to extract flavor.
Jigger
A double-sided measuring tool for accurately pouring spirits, typically 1oz and 2oz.
J-L
Julep Strainer
A perforated spoon-like strainer used primarily for stirred cocktails from mixing glasses.
Layering
Creating visual layers in a drink by carefully pouring ingredients in order of density.
Lowball
Another name for a rocks glass or old fashioned glass, used for short drinks served over ice.
M-O
Mixology
The art and science of mixing drinks, particularly cocktails, with skill and creativity.
Muddling
Crushing ingredients like herbs, fruits, or spices to release flavors and essential oils.
Neat
Serving a spirit at room temperature without ice, water, or mixers.
On the Rocks
Served over ice cubes in a rocks glass.
Ounce (oz)
A standard measurement in bartending, equal to approximately 30ml or 2 tablespoons.
P-R
Proof
A measure of alcohol content - in the US, proof is twice the ABV (e.g., 80 proof = 40% ABV).
Rim
To coat the edge of a glass with salt, sugar, or other garnish by moistening and dipping.
Rocks Glass
A short, wide glass used for drinks served over ice, also called an old fashioned glass.
S-U
Shake
Vigorously mixing cocktail ingredients with ice in a shaker to chill and dilute.
Simple Syrup
A sweetener made from equal parts sugar and water, dissolved and cooled.
Sour
A cocktail family made with a base spirit, citrus juice, and sweetener (e.g., Whiskey Sour).
Spirit
A distilled alcoholic beverage such as vodka, gin, rum, whiskey, or tequila.
Splash
A very small amount of liquid, typically less than 1/4 ounce, added to a drink.
Stir
Gently mixing cocktail ingredients with ice using a bar spoon, used for spirit-forward drinks.
Straight Up
A drink that is chilled with ice but served without ice in the glass (also called "up").
Strain
To pour a mixed drink through a strainer to remove ice and solid ingredients.
Top
To fill the remaining space in a glass with a specified ingredient, usually a mixer or soda.
Twist
A strip of citrus peel used as a garnish, often expressed over the drink to add essential oils.
Up
Short for "straight up" - chilled with ice but served without ice in a stemmed glass.
V-Z
Vermouth
An aromatized fortified wine flavored with herbs and spices, available in dry and sweet varieties.
Virgin
A non-alcoholic version of a cocktail, also called a mocktail.
Well Drink
A drink made with the bar's house (lower-cost) spirits rather than premium or call brands.
Zest
The colored outer layer of citrus peel used for flavor and garnish, avoiding the bitter white pith.
Continue Your Bartending Education
Now that you know the terminology, explore more bartending techniques and tools.