바Bar 용어정리.

alchol by volume: Alcohol content expressed as percentage of total volume; called “proof” in U.S.

aperitif: Alcoholic beverage that stimulates appetite, e.g. sherry

aroma: Smell of wine or spirit

back: Term used to identify one drink in multi-drink order, e.g. “gin back” may identify gin drink closest to bartender.

back bar: Area behind bar used for liquor bottles, displays and glassware.

bar brand(well brand): Brand of spirit used by bar unless specific brand is ordered.

beer: Fermented beverage that is made from water, cereal grain, hops, yeast and sometimes sugar.

bitters: Unaged spirit that is made from neutral grain spirit or high proof rum and flavoured with fruits, herbs and spices.

blend:

Noun: mix of different types of Scotch whiskies or of different varieties of wine grapes;

Verb: to thoroughly mix ingredients of drink in blender.        

bouquet: Smell of wine that comes from aging.

breakage: Broken glassware or china and associated costs.

breathe: Expose wine to air to enhance aroma, bouquet and flavor.

bruise: To mix alcohol to point where components begin to separate; liquid may become cloudy.

call brand: Specific spirit ordered by name.

carafe: Container for wine; usually 1/2 liter or 1 liter size.

Champagne: Sparkling wine from the Champagne region of France.

chaser: Drink served to follow or complement another.

chill: Pre-cool glass.

cider: Fermented juice of fruits, such as apples or pears; 2-8% alc/vol.

classic method: Sparkling wines made by secondary fermentation.

cocktail: Alcohol to which other ingredients, such as juices, spices and/or syrups, are added, e.g. pina colada.

cooler: Alcoholic beverage purchased by bar as ready-to-serve drink, usually spirits or wine mixed with fruit juice or carbonated soft drink, but can also be tall cocktail containing large amount of fruit juice or carbonated soft drink.

dash(splash): Small amount of liquid added to drink.

decant: Process of separating wine from sediment by carefully pouring wine from the bottle into another container, leaving sediment behind.

digestif: Alcoholic beverage meant to aid digestion; usually consumed after meal, e.g. port, liqueur, brandy.

distilled spirit: Alcoholic beverage obtained from distillation of liquid containing alcohol.

double: Drink served with twice as much alcohol as single serving.

draw: To dispense draft beer from tap to glass or jug.

dry: Describes cocktails and wines with little or no sweetness, or beer that has little or no aftertaste.

easy: Drink served with less of specified ingredient than is normal.

frozen: Drink blended with ice or ice cream until smooth.

grenadine: Pomegranate syrup used for flavouring cocktails and shooters.

highball: Beverage containing one spirit, carbonated beverage and/or water, e.g. rum and cola.

hot: Drink served with extra spice.

house: Drink that is a specialty of the establishment.

liqueur: Sweetened, flavoured, distilled spirit made by mixing or redistilling various spirits with flavouring agents; alcohol content varies between 15% and 56% alc/vol.

micro-brewed beer(boutique beer): Beer brewed by small brewing company.

mineral water: Natural bottled water (not to be confused with club soda); can be still or sparkling.

neat: Without ice.

non-vintage wine: Blend of wines made from grapes grown in different years and/or at different vineyards.

off warm: Non-.cooled, room temperature beer.

on tap: Draft beer available from keg.

on the rocks(over ice): A beverage served on ice.

par stock: Amount of product needed at bar for shift; or level of inventory to be maintained from one stock order to next.

pour spout(speed spout): Spout that fits into opened bottles and allows smooth flow of liquid.

pre-heat: Warm glass or mug with hot water.

premium brand(deluxe brand): Higher quality, more expensive spirit, e.g. single malt Scotch.

pre-mix: Liquids combined at bar before use.

press: Mix diluted with water.

proof(º):

System of measuring alcoholic strength of liquid;

examples: American method – percentage of alcohol by volume x 2 = degrees proof;

Sykes method (British/Canadian) – percentage of alcohol by volume x 1.75 = degrees proof.

rim: Coat lip of glass with salt or sugar, e.g. salt on margarita glass.

set-up: Glass containing ice.

shake: To mix and chill ingredients of drink in closed container.

shooter: Drink designed to be consumed in one swallow, e.g. B52, Jelly Bean.

short: Drink served in smaller glass than usual.

shot: Small measure of undiluted liquor or other beverage, e.g. 28 mL (1 oz.).

side car: Small container that accompanies drink; holds mix or water.

simple syrup: Sweetener made from water and sugar.

speed rail: Bottle holder fastened to service bar.

spillage: Wasted alcoholic bar products, e.g. spilled or incorrectly made drinks.

split: Small bottle of wine or pop, usually 170 mL (6 oz.).

squeeze: Wedge of fruit for guest to squeeze into drink.

stir: To mix and chill ingredients of drink with bar spoon.

straight up: Without mix or ice.

sweet and sour: Bar mix; similar to pre-sweetened lemon mix.

tall: Served in larger glass than usual.

twist: Garnish made with citrus fruit peel.

up: Identifies first drink in multi-drink order, e.g. “vodka up” means vodka order is closest to server.

vintage wine: Wine that contains grapes that were harvested in the same year; that year appears on label.

virgin drink(mocktail): Non-alcoholic cocktail, e.g. Shirley Temple, Virgin Caesar.

wet: Martini with more than usual amount of vermouth.

wine: Naturally fermented juice of ripe fruit, traditionally grapes; contains alcohol, acids and sugars.

wine scale: Scale that measures amount of sugar in wine; the lower the number, the drier the wine.

with: Served with glass, e.g. beer with glass.

zest: Small amount of citrus peel squeezed and dropped into drink.