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7 Bartending Terms You Need to Know
June 7, 2016
Trying out your bartending skills at home is never a bad thing. We are all about experimenting with different ingredients! But just like in baking a cake, you need to be able to follow directions, and that means understanding terminology.
Now most people have been around someone who has done cooking and so they know the basics, but with bartending, unless you've done it yourself or have a close friend who knows what to do, some terms may seem a little foreign. Today, we're going to cover seven terms you might find when creating a cocktail.
Let's dive in!
Muddled: When it comes to adding herbs into a drink, chances are you will see the term "muddle." The goal of muddling is to infuse the drink with the aromatic scent and flavor of the herbs you are using, such as mint, shiso leaves, and more.
When you muddle something, you want to take a pestle or a muddler (which usually has a longer handle than a pestle) and press the herb firmly against the side of the glass. This breaks open the herb or mint and releases the flavor.
Mojitos are an example of a drink that uses the muddling technique.
Neat: If you're ordering a drink "neat," you better strap on your boots. A drink ordered neat will get you just a spirit, poured right into a glass. It's just you and the liquor. No ice, no water, no nothing. Brace yourself!
Dirty: Typically, this term is used when talking about martinis. Martinis can be made with olive brine for that extra flavor, and if someone orders a "dirty martini" this is probably what they want.
Rinse: Depending on the type of drink you're making, you'll actually "rinse" the glass with a liquor before pouring in another spirit. Traditionally, absinthe is used as the rinse, and then for example, a Sazerac would be poured into the glass. The absinthe rinse would give the drink just a hint of extra flavor.
With a Twist: For the citrus lovers out there, try ordering your next drink with a twist. There's a lot of cool cocktail art you can create with citrus rinds. When your buddy wants a drink with a twist, give him a spritz of lemon or lime or even orange in his drink, and then garnish with a slice of the fruit.
Floater: As if a cocktail didn't already have enough alcohol in it, there is such a thing called a floater. Traditionally, Bacardi 151 rum would be used, but you can do it with any alcohol.
A floater involves taking a fully mixed drink and topping it with an alcohol that will float on top. Floaters are ideal for when you want to light a shot or cocktail on fire for effect. 151 will burn quickly and create a blue flame, mesmerizing those both sober and inebriated.
Perfect: This term is generally used when speaking about martinis and manhattans. It involves combining equal parts of dry and sweet vermouth in a drink. A perfect martini or manhattan will divide whatever amount of vermouth is called for into two equal parts.
Now that you've gained some bartending knowledge, what are you going to plan to whip up? Think you have what it takes to get behind the bar at an event? We are always looking for people who would love to learn to bartend and who have great people skills. If you think you have what it takes, email us today at firstname.lastname@example.org!