Understanding Bartender Lingo: A Guide for Aspiring Mixologists

The Secret Language of Bartenders: Slinging Slang and Orders

Welcome back to our mixology series! As you grow more comfortable with your tools and techniques, there’s another layer to add to your bartending expertise – the language. Bartender lingo is more than just jargon; it’s an efficient, almost poetic form of communication that keeps the bar world spinning. Let’s decode some of this language to help you sling slang and understand orders like a seasoned pro.

Common Bartending Terms: The Basics

“Behind”

• Meaning: A warning call to prevent collisions. When moving behind someone, say “behind” to let them know you’re there.

“86”

• Meaning: Indicates that the bar is out of a specific ingredient or item. For example, “86 mint” means no more Mojitos until the next delivery.

“Up”

• Meaning: A drink served “up” is chilled through shaking or stirring and then strained into a glass without ice.

“Neat”

• Meaning: A drink served “neat” is a single, unmixed liquor at room temperature, without any water, ice, or other mixer.

“On the Rocks”

• Meaning: A drink served “on the rocks” is poured over ice.

Deciphering Drink Orders: Beyond the Basics

Understanding how customers order their drinks is crucial. Here’s a breakdown of some common requests:

“Make it Strong”/”Easy on the Ice”

• Translation: The customer is asking for a stronger drink, often with less mixer or ice. While it’s important to accommodate, also keep responsible service in mind.

“Dirty”

• Example: “I’ll have a dirty Martini.”
• Translation: Add olive brine to the Martini. The “dirtier,” the more brine.

“With a Twist”

• Example: “Gin and tonic with a twist.”
• Translation: Add a twist of lemon or lime peel as garnish, expressing the oils over the drink.

Advanced Lingo: For the Cocktail Connoisseur

• “Muddle”: To press ingredients against the glass to release flavors. Essential for drinks like Mojitos.
• “Float”: To gently pour a liquid so it rests on top of the drink. Often used for layered cocktails.
• “Dry”: Less vermouth. For example, a “dry Martini” has less vermouth than usual.
• “Perfect”: Equal parts of sweet and dry vermouth. For instance, a “perfect Manhattan” has equal parts of both vermouth types.

Slinging Slang with Style

As you start to use this lingo, remember it’s not just about the words; it’s about the culture. Bartending is a dance of efficiency, skill, and personality. These terms are your steps, helping you move gracefully through busy shifts.

Practice Makes Perfect

• Listen and Learn: Pay attention to how experienced bartenders communicate. There’s always something new to pick up.
• Use the Lingo: Start incorporating these terms into your daily work. The more you use them, the more natural they’ll become.
• Stay Curious: Bartender lingo is always evolving. Keep your ears open for new phrases and terms.

In Conclusion: Speaking the Language of the Bar

Understanding and using bartender lingo is a significant step in your mixology journey. It’s not just about making drinks; it’s about immersing yourself in the world of bartending, where every term has a purpose and every phrase helps keep the bar running smoothly. In our next article, we’ll explore how to craft your signature cocktails, adding a personal touch to your mixology repertoire. Until then, keep practicing both your drinks and your dialogue!

To learn more about bartending lingo, check out our bar industry glossary!