Blingo was his name-O.

BLINGO!

No, this is not a day for grannies and ink daubers, or lucky charm troll dolls with snacks and gossip. 

(Although, a full bar on any given night might qualify-but, anyway, it's not actual bingo.)

I know, you are sad about that-but trust me when I tell you what we're covering today is much more interesting. 

Blingo=Bar lingo. We could have gone with Blang=Bar slang, but blingo was much more clever. 

This will be a comprehensive list of all of the more little-known phrasing that you-as the customer may have heard-but were afraid to ask about. Now, you'll know-and you'll seem a lot smarter if you want to chat up the tender' about it, or if you are looking for a job in the industry. It's always better to be "in the know" because at least then-you can bullshit your way through a convo. (All bartenders are full of shit anyway, so, you'll fit right in. We'll talk more about the "type" that fits this mold in a later post-so watch for that. It will be "entertaining" ;)

Until then-here's that list. 

ABV: Alcohol by volume. A standard measure describing how much alcohol is in a certain liquor.

BCS: The bartender count system-a one count is 1.5 oz or a shot of liquor, a two count is 2 oz. etc...A three count is a double shot. 

Behind the stick: Term for actually getting behind the bar to do the work of bartending. 

Bruised: When you shake a cocktail (like a martini) so briskly that it actually has a bubble of ice and oxygen that forms which makes the cocktail look "murky" Some industry folks consider this a faux pas, or a mistake-because you actually CAN ruin a cocktail and douse the flavor profile by mixing too briskly-but arguably-some patrons prefer a broken cocktail, strangely enough. I err on the side of caution here, and shake until my hand freezes to the cup making it a frosty delish-and go no further. I have never had a complaint about it not being "shaken enough" 

Build: Ugh. I loathe this term, but it gets thrown around often. It's a pretentious way of describing mixing a cocktail, or making a cocktail. This is a culinary term stolen by craft tenders. A build in a restaurant is the build of a recipe or sandwich-which is the standard way every cook makes it designed by the chef. It doesn't belong behind the bar at all, tbh. 

Burner: a flaming shot or drink. 

Call: A "call" drink is one ordered by a patron wanting a specific liquor in their drink. For example-"I'd like a Captain Morgan and Coke" the patron is calling for a Captain Morgan Rum and not just a basic white rum that you find in the speed rack or well (more on this down the list) 

Dirty: A second martini term. A "dirty" martini is not a martini served in a fingerprinted glass (Someone at my last tending gig actually though this) A dirty martini is a martini with olive brine added to it-to make it more savory. 

Dusties/Turds: Dusties are expensive, gimmicky, bottles of booze that the pushy distributor practically forced you to buy because it was "the next big thing" when in fact, it has been sitting on your top shelf for ten years-unopened and collecting dust. 

Extra Dry: Yet another martini term. An extra dry martini is a gin or vodka served "up" (more on this down the list) or on the rocks-with ZERO vermouth. 

Finger: When someone says-"two fingers of scotch, please"
they mean-two ounces. A shot usually consists of 1.5oz. Two fingers, or one finger is less than a shot (like a swig) or two shots (a heavy pour)

Free pour: Most good or seasoned tenders-free pour. Meaning pouring a shot without using a measuring device. Again, more experienced tenders can pour an exact 1.5 oz by eyeball. (myself included) 

Fizz: A cocktail served with a carbonated soda, tonic, or sparkling wine. 

Gun: The soda or mixer dispenser behind the bar. 

Jigger: Speaking of measuring devices-The hour-glass shaped measuring device. The larger end measures out 1.5 oz and the smaller end measures out ¾ of an oz. 

 

Lace/Float: The last ingredient in a cocktail to be added lightly on top. An example is a Long Island Iced tea-has a lace or float of cola on top to add sweetness and change the color to mimic an actual iced tea. 

Layering/Stacking: A layered shot or drink is exactly as implied. Layered in the glass to make a cool rainbow effect.
A Black and Tan beer pour is made with Guiness and Harp which is a dark beer and a light lager. When poured correctly with a cup spoon-it sits in two layers in the cup-the heavier Guiness on the top and the lighter Harp on bottom. 

See below. 

Pretty cool, huh? It's like we're sorcerers...

Mulled: A drink made/brewed with spices such as nutmeg, cinnamon, and cardamon. 

Neat: A shot directly from the bottle, no mixer, no ice, no chill.

Pour: the pour is the cap on a bar bottle that allows you to pour neatly and accurately without a spill. Hahahahahaha. Anyway, it replaces the cap-and looks like this:

 

Premium/Top shelf/Supercall: Located on the "top shelf" of the bar behind the tender' to prove its "superiority" to all other liquors in the bar. (I hope you are noting the sarcasm, here) Typically-top shelf isn't any better than a call and is really nothing more than a more expensive "call"  with VERY few exceptions. 

Rinse: This means to give the glass a rinse with a small amount of liquor and roll it around the glass to give it a light coating. 

Rolling/Boxing: Another mixing term. When you mix a cocktail in another glass or a metal shaker and lightly "roll" it around the cup without shaking, or using a spoon to stir- and pour into another glass to serve. 

Shrub: A mix of vinegar-based syrup added to make a cocktail. VERY old school, but tastes delicious with a sweet liqueur such as Chambord. 

Speed Rack/Rail/Well: Your speed rack is the house liquor used to make a basic drink such a "rum and coke" if a patron asks for a basic rum and coke, the rum comes from the speed rack which is located right at your knee level. It's called the speed rack because it is the fastest to get to. 

Stiff: More alcohol in your mixed drink. 

Straight up/Up: A drink served UP is shaken or stirred in a shaker, and poured into the glass-very cold. It is the most popular serving of Martinis and Manhattans. 

Tall: A drink ordered in a tall glass whereas most customers assume they are getting more liquor for the price of a regular, when in fact- they are only getting more mixer, or juice. 

Three deep/In the Weeds-aka the shitshow: A bar that is three deep has at least three rows of customers waiting behind the stools for their order. Busy AS FUCK-if you want to put it in real tender' terms. 

Thin: A request for a "thin' cocktail is a request for less alcohol. I order thin often. 

Till: the cash register. Skimming the till is a phrase for a bartender who is stealing from the cash register using many techniques. It happens-often, sadly. 

Toddy: A cocktail served warm-typically made with coffee or mulled spirits. 

Virgin: A non alcoholic drink. For example, a Virgin Mary is a non-alcoholic Bloody Mary. 

Wet: And again...we return to martini mother-land. A wet martini is one with extra vermouth. 

Whale: A highly coveted, hard to find, craft beer, wine, or liqueur. 

Lastly and out of order for a reason (so that you remember this one, most importantly as a customer)

Snapping: The thing that will get your fingers broken if I am behind the bar. Do not snap at me, wave a bill, or whistle. 

I'll get to you as soon as I can. If my bar is "three deep" you might be waiting awhile, but snapping will not get your drink any quicker. Trust me. 

And that's about all I can think of, worth mentioning that might be a little less "known" 

I hope that you learned a little on this lovely 
Saturday morning-just in time to go tie one on for your Saturday night, amiright? 

And if not...the next time you "belly up" you'll have a greater understanding of our crazy moon language. 

Until next time, fledgling flyers behind the stick and those on the outside looking in-have a fabulous weekend. 

Cheers to that. 

XOXO, 

T