what does it mean to get a drink neat
A martini served direct up, with a lime twist
Various unique terminology is used in bartending.
Definitions and usage [edit]
Straight, upwards, and direct upward [edit]
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In bartending, the terms "straight up" and "up" ordinarily refer to an alcoholic potable that is shaken or stirred with ice and then strained and served in a stemmed glass without ice.[1] [2] "Straight" commonly refers to a unmarried, unmixed liquor served without any water, ice, or other mixer. In this sense, "straight" can sometimes be used as a synonym for either "direct up" or "not bad".[2]
Furthermore, "straight" is also a term of art for a particular type of whiskey produced in the United states of america. United States federal law defines the term "direct whiskey" every bit whiskey that has met particular requirements for its ingredients, production procedure, and aging.[3] For example, the label of a bottle of elevation-shelf bourbon typically identifies the product as "Kentucky straight bourbon whiskey" (since nearly 95% of all bourbon is produced in Kentucky).[iv]
While the meaning of "up" and "bang-up" is ordinarily clear, some description may be needed for "straight" and "directly upward", to determine whether the spirit is intended to exist chilled and strained or served undiluted at room temperature.[ii]
Keen [edit]
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A drink served "neat" is a single, unmixed liquor served without beingness chilled and without any water, water ice, or other mixer.[1] [2] Nifty drinks are typically served in a rocks glass, shot glass, snifter, Glencairn glass, or copita.
On the rocks [edit]
"On the rocks" refers to liquor poured over ice cubes, and a "rocks potable" is a drink served on the rocks. Rocks drinks are typically served in a rocks glass, highball glass, or Collins glass, all of which refer to a relatively direct-walled, apartment-bottomed glass; the rocks glass is typically the shortest and widest, followed by the highball which is taller and ofttimes narrower, then the Collins which is taller and narrower still.
Garnish [edit]
"With a twist" signals the bartender to add a "twist" of the zest of a citrus fruit (bar pick, if unspecified) to the cocktail. Often, the bartender will hang the rind of the citrus on the glass every bit a garnish (encounter martini photo higher up).
Cocktails [edit]
Cocktails are generally served chilled, although some (e.g., margaritas) may be served either with or without ice, and this must be specified. Cocktails can be served "frozen", which is with crushed ice instead of cubes.
Unmixed liquors may be served either neat, up, or on the rocks, with differing conventions. High-quality whisky and other anile liquor are most oftentimes served neat, while lower-quality whisky is normally served with a mixer or on the rocks. Vodka can exist stored as a liquid well beneath the freezing point of water considering of its high proof and low particulate content, and cocktails made with sub-freezing vodka are sometimes requested to minimize the amount of added water from melted ice during shaking.
Chaser [edit]
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A shot of whisky, tequila, or vodka, when served neat in a shot glass, is often accompanied past a "chaser" (a mild drinkable consumed after a shot of hard liquor) or a "water back" (a separate glass of water). These terms commingle likewise; it is mutual in many locales to hear a "beer back" ordered as the chaser to a shot. A drink may specifically be ordered "no chaser" likewise.
In the United Kingdom, a "attorney" usually refers to a shot taken after a pint of beer or like.
In Israel, on the other hand, a chaser is simply a smaller version of a shot.[5]
In the Philippines and Canada, "chasers" are beverages, generally sweet ones, that are drunk immediately after downing a shot to save the biting sense of taste or strong kicking of the alcohol.[six]
A relatively new type of chaser is chosen "pickleback".
Well and top-shelf [edit]
Drinks establishments will frequently take a lower-priced category of drinks, known as "well drinks" or "rail drinks", and a higher-priced category known as "pinnacle-shelf" or "call" drinks, and will utilise upselling by offer the higher-priced category when taking orders. The terms come from the relative positions of the bottles of spirit used for the drinks; the cheapest version of a spirit offered by a bar is typically stored in a long rail or "well" making information technology readily available to a busy bartender, while the more than expensive, better-quality liqueurs and spirits are displayed on shelves backside the bar where they concenter patrons to the bachelor selection.
Sizes [edit]
Alcoholic beverages are sold in a wide multifariousness of sizes, for instance:
- A "pony" is slang for 1 US fluid ounce (xxx ml) of spirit, while the standard-size "shot" of alcohol is a i.5-US-fluid-ounce (44 ml) "jigger", with a "double" beingness three U.s.a. fluid ounces (89 ml).
- A "middy", commonly known as a "pot" in Queensland and Victoria, Commonwealth of australia, is 10 oz / 285ml.
- A "schooner" may refer to diverse glasses for beer, typically of size xv oz / 425ml in Australia, or 2⁄3 regal pint (379 ml) in the United Kingdom.
- A "pint" is a common size for a beer in the UK (20 oz / 568ml).
Rather than apply measuring equipment, professional person bartenders commonly use a pour spout inserted into the rima oris of the canteen, which restricts the period of liquid to a standard rate allowing reasonably accurate fourth dimension-based pours. For instance, a "6-count" is a common counterpart for a 1.5oz jigger, which can be trained to by having the bartender upend the bottle (with cascade spout installed) and counting to 6 out loud as quickly as the words can be said clearly. This method breaks downwardly into convenient sub-measures; each count is approximately ane-quarter fluid ounce, making a "pony" 4 counts and a "half-jigger" 3 counts. This arrangement is non perfect considering liquids of different viscosities volition pour at different rates through the same spout, only it does permit consistent pours from drink to drink for a consequent result from each bartender, while being much faster than using a thimble measure or similar spirit measure out.
See also [edit]
- Distilled beverage
- Listing of cocktails
References [edit]
- ^ a b Walkart, C.G. (2002). National Bartending Center Instruction Manual. Oceanside, CA: Bartenders America, Inc. pp. 104, 106. ASIN B000F1U6HG.
- ^ a b c d "Up, Neat, Direct Upwardly, or On the Rocks", Jeffrey Morgenthaler, Fri, May 9, 2008
- ^ "Standards of Identity for Distilled Spirits, Title 27 Lawmaking of Federal Regulations, Pt. 5.22(b)(1)(3)" (PDF). Archived from the original (PDF) on 2008-12-17. Retrieved 2019-08-03 .
- ^ "Bourbon Facts". Kentucky Distillers' Association. Retrieved 2019-08-03 .
- ^ "Drinking in Israel: Arak (ערק)". Halfway Anywhere. 2013-04-eleven. Retrieved 2021-09-xx .
- ^ "Guide to the Philippines Drinking Culture: Inuman & Pulutan Favorites". Guide to the Philippines. 2020-09-eighteen. Retrieved 2021-12-10 .
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Source: https://en.wikipedia.org/wiki/Bartending_terminology
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