Lena Savoie
Ordering drinks at a bar can be intimidating, especially if you're unfamiliar with the process. However, with a little practice and knowledge, you can become an expert at it. The first step is to decide what kind of drink you want. If you're opting for a mixed drink, you should name the liquor first and then the mixer. For example, you would order a Vodka Cranberry or a Whiskey and Coke, not the other way around. You can also specify whether you want a “single” or “double” serving of liquor in your drink. If you're ordering a martini, be prepared to specify how you want it made, such as dirty or shaken. Additionally, you can ask for your drink to be served straight up, on the rocks, or neat. It's also helpful to know bartender terminology, such as premium or top-shelf, to ensure you get a drink that meets your expectations.
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What You'll Learn
Know your drink
Knowing your drink is an important part of ordering at a bar. It can be intimidating if you are unfamiliar with the process, but with a little practice, you can order a drink like a seasoned expert. Firstly, choose what kind of drink you want. If you are unsure, spend some time learning about the different bar types and terminology. This will help you become more comfortable when ordering drinks.
When it comes to the basics, you will encounter spirits, liquors, and alcohols. The most common way to order these is to name the liquor first, then the mixer. For example, "Whiskey and Coke", "Gin and Tonic", or "Vodka Cranberry". If you have a specific brand preference, name it first, for example, "Hendrick's Gin and Tonic". If you don't specify a brand, you will usually be served the house liquor.
You can also order a "tall" or "short" drink. "Tall" refers to a larger glass with more mixer, which will make the drink less strong. A "short" drink is the opposite, with less mixer and a stronger taste of alcohol. You can also order a double, which will be a larger measure of alcohol, but this usually doesn't change the size of the glass.
If you want a chilled drink, you can ask for it to be shaken with ice and served without. This is a good option for drinks like tequila shots, which are usually served without ice. If you want a frozen drink, it will be blended with ice, like an alcoholic smoothie. A "dirty" martini has a splash of olive juice, and a "dry" martini is made with dry vermouth and either gin or vodka.
Finally, if you want to stick to low-alcoholic drinks, opt for light beers and seltzers, or a simple mixed drink like a rum and coke or Moscow mule.
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Specify the amount of alcohol
When ordering a drink at a bar, you can specify the amount of alcohol you want in your drink. The standard pour at bars varies, with a single shot ranging from 1.25 oz to 2 oz of alcohol, and a double shot ranging from 2 oz to 4 oz. Dive bars tend to have larger pours, while corporate restaurants and high-end bars have smaller pours. When ordering a double, keep in mind that the glass size usually remains the same, resulting in a more concentrated drink with less mixer. If you prefer a weaker drink, you can order it "tall", which means your drink will have the same amount of alcohol but with extra mixer.
When ordering mixed drinks, it is customary to name the liquor first and then the mixer. For example, you would order a "Whiskey and Coke" or a "Vodka Cranberry", rather than listing the mixer first. This is because bartenders always pour the alcohol first and the other ingredients second. You can also specify how you want the drink served, such as "neat" (without ice) or "on the rocks" (with ice).
If you are ordering beer or wine, specify the brand name and type. If you are ordering a shot, you can ask for it to be chilled (shaken over ice and then poured) or straight (poured directly from the bottle).
When stocking a bar for a special event, such as a wedding, it is important to consider the number of drinks you will be serving and the types of alcohol you will need. Vodka, bourbon, tequila, gin, and rum are versatile spirits that can satisfy a variety of guests. It is generally recommended to choose good-quality, mid-priced brands over bottom-shelf or top-shelf spirits to stay within your budget and minimise waste.
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Learn bartender terminology
Bartending has its own jargon, and it's important to learn the lingo if you want to become a good bartender. Here are some essential bartender terms to get you started:
- Well drinks / Rail drinks / House liquor: These terms refer to lower-priced drinks made with cheap, generic brands of liquor. If a customer doesn't specify the brand of liquor they want, a well drink is usually served.
- Top-shelf / Call drinks: These terms refer to higher-priced drinks made with more expensive, better-quality liqueurs and spirits. These bottles are often displayed on shelves behind the bar.
- Straight / Straight up / Neat: "Straight" refers to a single, unmixed liquor served without any water, ice, or mixer. "Straight up" and "up" refer to drinks that are shaken or stirred with ice, then strained and served without ice in a stemmed glass.
- Back / Chaser: A small glass of a mild drink, such as water, soda, or cola, served alongside a stronger drink.
- Double: A drink made with twice the usual amount of alcohol.
- Dash: A few drops of an ingredient.
- Dirty: A drink with a twist in colour and taste, often achieved by adding olive juice to a martini.
- Dry: Adding a small amount of dry vermouth or gin to achieve a "dry" taste.
- Fix: Similar to a Daisy, a drink with crushed ice served in a goblet.
- Fizz: A carbonated drink that emits small bubbles.
- Flame: Setting a drink on fire, typically for shots.
- Float: When one type of alcohol rests on top of another in a shooter glass.
- Free pour: Making drinks without using a measured pour spout or jigger.
- Frost: Dipping a glass in water, draining it, and freezing it to create an icy layer.
- Garnish: An addition to a drink after mixing to enhance its appearance and flavour.
- Virgin: Refers to a non-alcoholic version of a cocktail. For example, a Virgin Bloody Mary or Virgin Pina Colada.
- Shake and strain: Putting ice and ingredients into a shaker, shaking, and straining into a glass. This is often used for shooters and martinis.
- Sour: The term 'sour' refers to the sourness of sour bar mixes (e.g. lime bar mix, margarita mix) used in many cocktails.
- Speed rail: The long stainless steel shelf connected to the front of the sinks and ice well at bartender stations behind the bar.
- Bitters: A herbal alcoholic blend added to cocktails to enhance flavour.
- Aperitif: A low-alcohol beverage consumed before a meal to stimulate the appetite.
- Barback: Support staff who assist bartenders by stocking supplies, cleaning glassware, making ice, and preparing cocktail ingredients.
- Flair bartender: A bartender who entertains guests by performing tricks and acrobatics with bar tools and bottles.
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Understand drink preparation
When it comes to preparing drinks, there are a few key considerations to keep in mind. Firstly, it's essential to understand the different types of drinks that can be served and their specific preparation requirements.
Beer and Wine
Beer and wine are typically straightforward to prepare. If serving beer, it can be poured from a tap or bottle, and if it's a draft beer, it's helpful to have it ready in advance, filling the glass about 4/5ths of the way so you can quickly top it off when serving. For wine, it's good to know the different types, such as house wine, which is usually the least expensive option.
Mixed Drinks
Mixed drinks, also known as cocktails, are a combination of liquor and a mixer. When preparing mixed drinks, it's standard practice to pour the liquor first, followed by the mixer. Common mixers include cola, juice, or soda. The amount of mixer added will depend on whether the drink is ""short" or "tall." A short drink has roughly equal portions of liquor and mixer, while a tall drink has a larger volume and a higher mixer-to-liquor ratio.
Shaken and Stirred Drinks
Some cocktails need to be shaken or stirred with ice before serving. Shaken drinks include cocktails like the mojito, margarita, and daiquiri, which often contain egg whites or other ingredients that need to be blended. Stirred drinks, on the other hand, are those that are simply mixed with ice, such as an old-fashioned.
Chilled and Frozen Drinks
Drinks that are typically served chilled, like tequila, can be prepared by shaking them with ice and then straining them into a chilled glass. Frozen drinks, on the other hand, are blended with ice to create a smoothie-like consistency, as seen in frozen margaritas or daiquiris.
Garnishes and Finishing Touches
Garnishes and finishing touches are essential to enhancing the presentation and flavour of a drink. This could include a lemon twist, salt on the glass rim, or herbs or fruits used for decoration and added flavour.
Terminology
Understanding bartender terminology will help you prepare drinks more effectively. For instance, "straight up" means shaken and strained, while "neat" means served without ice or mixer. "On the rocks" indicates a drink served with ice, and "sour" refers to a drink made with a sour bar mix.
Preparing drinks efficiently and effectively requires practice and a solid understanding of drink types, ingredients, and presentation techniques. By familiarizing yourself with these basics, you'll be well on your way to crafting delicious beverages for your patrons.
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Ordering etiquette
Ordering drinks at a bar can be intimidating, but with some practice, you can order like a seasoned expert. Here are some ordering etiquette tips to help you navigate the process:
Know What You Want
Before approaching the bar, decide on the type of drink you want. If you're ordering a mixed drink, specify the liquor first, followed by the mixer. For example, order a "Vodka Martini" or "Whiskey and Coke", not "Coke with Vodka" or "Coke and Whiskey." This follows the standard preparation sequence, where bartenders pour the alcohol first and the mixer second.
Specify Drink Size and Alcohol Quantity
When ordering, indicate the desired drink size ("tall" or "short") and alcohol quantity ("single" or "double") before or after stating the drink name. A "tall" drink is served in a larger glass with extra juice or soda, making it less potent. On the other hand, a "double" means you'll get two servings of liquor in your drink, which may not change the glass size. If you prefer a specific brand, mention it to avoid getting the house liquor or well liquor.
Ordering Multiple Drinks
If you're ordering for a group, it's considered good etiquette to order all the drinks at once. This saves the bartender from making multiple trips back and forth. Additionally, splitting the bill at the bar can be time-consuming, so it's best to avoid it if possible.
Getting the Bartender's Attention
To get the bartender's attention, avoid waving money or being overly aggressive. Instead, lean forward against the bar, make eye contact, and wait patiently for them to notice you. It's also helpful to have your payment ready when ordering.
Special Requests and Variations
If you have specific preferences, don't be afraid to ask. You can request chilled drinks (shaken with ice and served without) or add a twist, like a lemon slice or salt rim. If you want a martini, specify whether you prefer it dirty (with olive juice) or dry (with gin or vodka and dry vermouth). Frozen drinks are blended with ice, resulting in an alcoholic smoothie-like consistency.
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Frequently asked questions
First, choose what kind of drink you want. If you're ordering a mixed drink, tell the bartender the liquor type and mixer. Specify the size before the liquor type, for example, \"single\" or \"double\". If you're ordering beer or wine, tell them the brand name and type.
Asking for less ice will not result in a stronger drink. If you want a stronger drink, order a double so the bartender can charge and monitor your alcohol consumption accordingly.
Some basic drinks that bartenders should know include gin and tonic, Long Island Iced Tea, and martini.
Specify the liquor first and the mixer second. For example, "Whiskey and Coke" or "Vodka Cranberry".
