Bartenders' Secret Regular Alcohol: What's In The Glass?

When bartenders give you regular alcohol, it is called a well drink. This is in contrast to a call drink, where the customer specifies the brand of liquor and mixer they want. For example, a customer might ask for a Tanqueray and tonic or a Bacardi and Coke, which would be call drinks. On the other hand, a well drink is a more generic version of a call drink, such as a gin and tonic or a rum and Coke, where the bartender uses the bar's default bottle of liquor, also known as the well or house liquor.

'Well' drinks: generic alcohol, no brand specified

When a customer orders a drink by specifying both the liquor brand and the mixer, it is known as a "call drink". For example, a customer might ask for "Tanqueray Ten and Tonic" or "Bacardi and Coke". A "well drink", on the other hand, is a drink where the specific brands of liquor and mixer are not specified. This could be a generic gin and tonic or rum and Coke.

The term "well drink" comes from the fact that the bar's default bottle, or "well", is used when no specific spirit brand is requested. This doesn't necessarily mean that the alcohol used is cheap or low quality. In fact, some bartenders stock hidden gems and lesser-known, undervalued standouts at a good price in their wells.

Well drinks are often served in tall, straight-sided highball or Collins glasses, which are also used for drinks that include a spirit and a non-alcoholic mixer. The narrowness of the glassware, in comparison to a rocks glass, makes it preferable for drinks with carbonated mixers, as the reduced surface area helps them to retain their fizz for longer.

Well drinks can be shaken or stirred, depending on their ingredients. Shaking a drink in a cocktail shaker with ice dilutes and aerates it, giving it a frothier consistency than stirring. Shaking is generally used for drinks with thick mixers or dairy, while stirring is preferred for drinks that are entirely spirits, with no fruit or citrus juice.

'Call' drinks: specific brand of alcohol requested

When a customer orders a drink by specifying a particular brand of liquor, this is known as a "call drink". For example, if someone orders a "vodka soda on call", they are asking for a vodka and soda water, but with a specific vodka brand in mind. Call drinks are the opposite of "well drinks", where the brand of alcohol is not specified, such as a generic gin and tonic or rum and coke.

Call drinks are typically more expensive than well drinks, as customers who order them are requesting a premium spirit. The choice of brand might be based on personal preference or familiarity with a particular label. Some customers may also want to introduce a specific recipe to a friend or family member, and so they opt for a premium version of the drink.

Bartenders in upscale or specialised bars are often well-versed in making call drinks to the customer's specifications. Every bartender should have a call drinks list that they can serve to customers. For example, a call drinks list might include specific brand recommendations based on the type of alcohol, such as Grey Goose, Jim Beam, or Bacardi.

Some of the most popular call drinks are vodka-based cocktails, such as a Cosmopolitan, Bloody Mary, or Aperol Spritz. Gin, which is made from barley or wheat, is another popular base alcohol for spring cocktails, such as a gin and tonic or a vesper.

'Backs': chasers, consumed after a shot

In bartender lingo, a "back" is a milder drink taken after a shot or neat glass of liquor. For example, a pickleback is a shot of whiskey followed by a shot of pickle juice. A slice of lime taken after a tequila shot is another example of a back.

The purpose of a back is to ease the strength of the original shot and/or to mask its taste. They are also known as chasers.

A "shot", on the other hand, is a straight (neat) shot of alcohol, typically served in a shot glass. Shots are usually consumed quickly and can be taken as a "pony" (1-ounce) or a standard (1.5-ounce) measure.

A "neat" drink is served straight from the bottle without any ice. A "shot on the rocks", on the other hand, is served with ice.

'Last call': final chance to order drinks

"Last call" is the final opportunity for patrons to order a drink before the bar closes for the night. It is the last chance to order a final drink before the bar stops serving alcohol.

Bartending has its own unique vocabulary, and it's important to know the lingo, especially when it comes to ordering drinks. A "call drink" is when a customer orders a specific brand of liquor and mixer, like "Tanqueray Ten and Tonic" or "Bacardi and Coke". On the other hand, a "well drink" or "house drink" is when no specific brand is requested, such as a generic "gin and tonic" or "rum and coke".

Bartenders also have their own terms for different types of drinks. A "lowball" or "rocks glass" is a drink with water, soda, spirit, and ice, served in a small glass. A "highball" is a spirit mixed with soda and served in a tall glass. A "sour" is a family of drinks made with lemon or lime juice and simple syrup, like a "whiskey sour" or "margarita". A "digestif" is a heavier drink consumed after a meal to aid digestion, like "Jagermeister" or "Italian Grappa".

Bartenders also have techniques for preparing drinks, such as "shaken" or "stirred", and methods for pouring drinks, like a "free pour" or a "feather". They may also offer a "buyback", which is a free drink given to a customer after they order a certain amount.

Finally, some patrons may request non-alcoholic drinks that look like alcoholic beverages, and while there is no industry-standard code word, bartenders are usually accommodating if asked discreetly.

'Lock-in': staff and regulars drink after closing

A "lock-in" is a tradition in bars where staff and certain well-regarded regulars stay and drink inside the bar after closing time, without other customers present. This signifies high customer appreciation and is a way to build rapport with guests and encourage them to become regulars.

Lock-ins are a longstanding tradition, but they are not without their risks. Allowing staff to drink during a shift or immediately after is a decision that management teams of alcohol-serving establishments must address. While shift drinking can enable staff to establish a rapport with guests, it can also upset the entire business if taken too far. It can be hard to track bar and liquor inventory when alcohol is consumed during a shift, messing up inventory forecasting, pricing models, and bottom lines. In addition, there are safety concerns for both employees and guests. In 2016, a restaurant chain was found liable for an employee's hit-and-run accident after the employee allegedly got drunk after their shift.

Some restaurants and bars choose to allow bartender drinking or even encourage it, while others avoid it completely. A potential alternative to allowing free drinks is to implement a buyback policy, where bartenders are encouraged to provide a free drink on the house after a guest orders a certain amount. Another option is to allow staff to have a drink at the end of their shift, after they are done serving customers. Ultimately, the decision to allow lock-ins and staff drinking is a complex one that requires careful consideration of the potential benefits and risks.

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