| No. | Term | Definition |
|---|---|---|
| 1. | 86’d | Out of stock; remove from service. |
| 2. | Aged spirit | Spirit matured in barrels over time. |
| 3. | All day | Total quantity needed for all orders. |
| 4. | Angel’s share | Barrel loss from evaporation. |
| 5. | Aperitif | Pre-meal drink to stimulate appetite. |
| 6. | Backbar | Shelves behind bar for bottles. |
| 7. | Backs | Non-alcohol chasers served alongside. |
| 8. | Bar spoon | Long spoon for stirring cocktails. |
| 9. | Barback | Assistant who stocks and supports bartenders. |
| 10. | Batch cocktail | Pre-mixed cocktail for quick service. |
| 11. | Beer flight | Sampler set of small beers. |
| 12. | Behind | Passing behind someone; watch out. |
| 13. | Bitters | Concentrated flavoring used in drops. |
| 14. | Blind taste | Tasting without knowing the brand. |
| 15. | Build | Make drink in serving glass. |
| 16. | Call brand | Specified brand requested by guest. |
| 17. | Call drink | Drink ordered with a specific brand. |
| 18. | Chaser | Non-alcohol drink after a shot. |
| 19. | Chill the glass | Cool glassware before serving. |
| 20. | Citrus twist | Peel strip expressed over drink. |
| 21. | Clap ice | Break ice by slapping bag. |
| 22. | Clean as you go | Maintain cleanliness during service. |
| 23. | Cobbler shaker | Three-piece shaker with strainer. |
| 24. | Cocktail napkin | Small napkin served with drinks. |
| 25. | Comp | Provide item free of charge. |
| 26. | Coupe | Stemmed, shallow cocktail glass. |
| 27. | Cover | One guest served; headcount unit. |
| 28. | Cut off | Stop serving alcohol to a guest. |
| 29. | Dash | Small measure; roughly a few drops. |
| 30. | Dead | Flat; no carbonation left. |
| 31. | Dead pour | Pour discarded due to mistake. |
| 32. | Dehydrate garnish | Dry fruit for shelf-stable garnish. |
| 33. | Dirty | With olive brine; also less clean. |
| 34. | Double | Two standard pours in one drink. |
| 35. | Double strain | Strain through two filters. |
| 36. | Draft | Beer served from a tap. |
| 37. | Dry shake | Shake without ice to froth. |
| 38. | Dump | Empty contents; discard liquid. |
| 39. | Egg white | Foaming agent for texture. |
| 40. | Express oils | Squeeze peel oils over drink. |
| 41. | Fernet | Bitter herbal amaro, mentholated. |
| 42. | Fill to line | Pour until marked fill level. |
| 43. | Fine strain | Strain through mesh for clarity. |
| 44. | Finger space | Leave room at top of glass. |
| 45. | Fire order | Make order immediately; priority. |
| 46. | Float | Layer liquid on top of drink. |
| 47. | Free pour | Pour without jigger, by count. |
| 48. | Fresh lime juice | Juice squeezed same day. |
| 49. | Garnish | Edible decoration adding aroma or flavor. |
| 50. | Glassware | Types of serving glasses used. |
| 51. | Good to go | Ready for pickup or service. |
| 52. | Grand Marnier | Orange liqueur with cognac base. |
| 53. | Hawthorne strainer | Spring strainer for shaker tins. |
| 54. | Head | Foam on top of beer. |
| 55. | Highball | Spirit plus mixer over ice. |
| 56. | House pour | Default well liquor for drinks. |
| 57. | Ice well | Ice bin used during service. |
| 58. | In the weeds | Overwhelmed; behind on orders. |
| 59. | Infuse | Flavor spirit by steeping ingredients. |
| 60. | Jigger | Measuring tool for accurate pours. |
| 61. | Keg | Pressurized container for draft beverages. |
| 62. | Kill it | Finish it now; complete immediately. |
| 63. | Lemon twist | Lemon peel expressed over drink. |
| 64. | Line check | Taste taps to ensure quality. |
| 65. | Long pour | Overpoured; more than standard measure. |
| 66. | Lowball | Short drink in rocks glass. |
| 67. | Macerate | Soak fruit to extract flavors. |
| 68. | Made to order | Prepared fresh upon request. |
| 69. | Muddle | Press ingredients to release flavors. |
| 70. | Neat | Spirit served without ice or mixer. |
| 71. | No ice | Serve without ice in glass. |
| 72. | Nose | Aroma perceived before tasting. |
| 73. | On the fly | Rushed; needed immediately. |
| 74. | On the rocks | Served over ice cubes. |
| 75. | Open tab | Start a running bill. |
| 76. | Overproof | Higher-than-standard alcohol strength. |
| 77. | Par level | Target inventory level to maintain. |
| 78. | Pick up | Collect drinks to deliver to guests. |
| 79. | Pint | Common beer glass size. |
| 80. | Point | Bartender’s attention cue; signal. |
| 81. | Pour cost | Beverage cost percentage per sale. |
| 82. | Proof | Alcohol strength measurement. |
| 83. | Pull a shot | Dispense measured spirit or espresso. |
| 84. | Push | Promote a specific product. |
| 85. | Quick rinse | Rinse glass fast between uses. |
| 86. | Rail | Front well area holding spirits. |
| 87. | Rocks glass | Short tumbler for spirits on ice. |
| 88. | Round | One set of drinks for a group. |
| 89. | Run it | Deliver to table; send out. |
| 90. | Salt rim | Salted glass rim for cocktails. |
| 91. | Sangria | Wine punch with fruit and spice. |
| 92. | Service well | Station for ticketed drink orders. |
| 93. | Shake | Mix with ice by shaking. |
| 94. | Shot | Small measure of straight spirit. |
| 95. | Simple syrup | Sugar dissolved in water. |
| 96. | Single | One standard pour of spirit. |
| 97. | Sour mix | Sweet-sour mixer, often bottled. |
| 98. | Speed pourer | Spout for fast, controlled pours. |
| 99. | Splash | Small addition of mixer or soda. |
| 100. | Split | Use two spirits in one drink. |