Bartending 101: Bar Types and Terminology

Bar Types

• Permanent Bar: a stand-up bar located on-premise
• Service Bar: a type of bar
• Mobile Bar/Portable Bar: an off-premise bar

Bar Layout

• Example: Bar Bar Counter Under Bar Working Bar Back Bar Da Lao Egg liqu Fix Fiz Fh ber F G

Bartender Terminology

• Box: pouring into and out of a shaker, usually only once, giving the drink a quick mixing without shaking
• Call Drink: a liquor and mixer, with a defined brand (e.g. Tanqueray and Tonic, Bacardi and Coke)
• Cobbler: a tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs
• Chaser: a mixer consumed immediately after a straight shot of liquor to create a different taste
• Cocktail: an alcoholic beverage consisting of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors, often served chilled
• Collins: a drink similar to a sour, served in a tall glass with soda water or seltzer water
• Cooler: a drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind, served in a collins or highball glass
• Crusta: a sour-type drink served in a glass lined with an orange or lemon peel cut in a continuous strip

Drink Types

• Cup: a punch-type drink made up in quantities of cups or glasses in preference to a punch bowl
• Daoy: an oversized drink of the sour type, normally made with rum or gin, served over crushed ice with a straw, and sweetened with a fruit syrup
• Eggnog: a traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum, or bourbon
• Fix: a sour-type drink similar to the daisy, made with crushed ice in a large goblet
• Fizz: an effervescent beverage, such as a carbonated drink
• Flip: a chilled, creamy drink made of eggs, sugar, and a wine or spirit
• Frappé: a partially frozen, often hastily drink, usually a mixture of ingredients served over a mound of crushed ice
• Guig: a sum-based beverage with water, fruit juice, and sugar, commonly served in a large mug
• Highball: a type of drink
• Julep: a drink made of bourbon, mint, sugar, and crushed ice
• Mist: a liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after-dinner drink
• Mulled: a sweetened and spiced heated liquor, wine, or beer, served as a hot punch
• Negus: a punch-like combination containing a wine such as port, heated with spices and sweetened
• Nip: a quarter of a bottle
• Nightcap: a wine or liquor taken before bedtime
• On The Rocks: a drink served over ice
• Pick-Me-Up: a drink designed to relieve the effects of overindulgence in alcohol
• Posset: an old British drink from which the eggnog was derived, consisting of a mixture of heated ale or wine curdled with milk, eggs, and spices
• Puff: a traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice
• Punch: a type of drink
• Rickey: a drink made with a liquor, usually gin, a half lime, and soda water
• Sangaree: a tall chilled and sweetened wine/liquor garnished with nutmeg
• Shrub: spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled
• Sling: a tall drink made with either brandy, whiskey, or gin, with lemon juice, sugar, and soda water, served both hot and cold
• Smash: a short julep made of liquor, sugar, and mint, served in a small glass
• Sour: a short drink consisting of liquor, lemon/lime juice, and sugar
• Supercall: also known as top shelf or super premium, referring to high-octane, often higher-proof alcohols, or super-aged or flavored versions
• Swizzle: a tall traditionally tum-based cocktail filled with cracked ice