Every industry has its own jargon. When alcohol is involved, there are subtle differences between up, straight up and neat; now is the time to get your bartending terms straight while you're still clear-headed.
Here are the basics to know when ordering your drinks:
Shot
What it is: A liquor served in a small shot glass without ice; toss it back all at once.
Say: “Two shots of Tequila with lime and salt, please.”
On the rocks
What it is: A spirit or a co*cktail that is poured over ice cubes in a straight-walled, flat-bottomed glass. Some liquors, like blended Scotches, gin and high-proof Bourbon benefit from the chilling and dilution that ice gives to open up its flavors and aromas.
Say: “Bourbon on the rocks, please.”
Neat
What it is: Two ounces of a single spirit served in an old-fashioned glass that’s meant to be sipped—no chilling, no ice or any other mixers. Usually used on Whiskey or Brandy, both commonly drunk at room temperature.
Say: “I’ll have a Whiskey neat, please.”
Up
What it is: An alcoholic drink stirred or shaken with ice, and then strained into a stemmed co*cktail glass.
Say: “A Manhattan up, thanks!”
Straight up
What it is: Here’s where the confusion begins. ‘Straight up’ can be used to mean the same as ‘neat’ when it comes to spirits usually drunk at room temperature, but is also used interchangeable with ‘up’ if it’s understood that it’s a drink meant to be served cold.
Say: “Ketel One straight up,” for a chilled vodka and Vermouth, or “Wild Turkey straight up,” for a Bourbon neat.
Written by Rachel Tan
Rachel Tan is the Associate Digital Editor at the MICHELIN Guide Digital. A former food magazine writer based in Singapore, she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen. She writes to taste life twice.
As an enthusiast deeply immersed in the world of spirits and mixology, my knowledge spans the intricate details of various alcoholic beverages, their preparation, and the nuanced terminology associated with bartending. I've delved into the art and science of crafting co*cktails, exploring the diverse realm of flavors, textures, and presentation. My expertise extends beyond the mere consumption of drinks, encompassing the cultural and historical facets that contribute to the rich tapestry of the beverage industry.
Now, let's dissect the article penned by Rachel Tan, unraveling the key concepts and terminology related to bartending:
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Shot:
- Definition: A liquor served in a small shot glass without ice, intended to be consumed in one swift motion.
- Example: "Two shots of Tequila with lime and salt, please."
-
On the Rocks:
- Definition: A spirit or co*cktail poured over ice cubes in a straight-walled, flat-bottomed glass. The chilling and dilution enhance the flavors and aromas of certain liquors.
- Example: "Bourbon on the rocks, please."
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Neat:
- Definition: Two ounces of a single spirit served in an old-fashioned glass without any chilling, ice, or mixers. Typically applied to spirits like Whiskey or Brandy, meant to be sipped at room temperature.
- Example: "I'll have a Whiskey neat, please."
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Up:
- Definition: An alcoholic drink prepared by stirring or shaking with ice, then strained into a stemmed co*cktail glass.
- Example: "A Manhattan up, thanks!"
-
Straight Up:
- Definition: The term can create confusion, as it can be used interchangeably with 'neat' for spirits meant to be consumed at room temperature. However, it is also used as a synonym for 'up' when referring to a drink served cold.
- Example: "Ketel One straight up" for a chilled vodka and Vermouth, or "Wild Turkey straight up" for Bourbon neat.
Rachel Tan, the Associate Digital Editor at the MICHELIN Guide Digital, adeptly navigates the complexities of bartending terminology, offering clarity to readers seeking to understand the subtle nuances of ordering and enjoying alcoholic beverages. Her background as a former food magazine writer and her degree in communications for journalism, combined with real-world experience in the kitchen, underscores her authority in articulating the nuances of the culinary and beverage world. Tan's writing philosophy, encapsulated in the phrase "writes to taste life twice," reflects a passion for savoring and conveying the multifaceted experiences associated with food and drink.
