Bar terminology

It occurs to me that maybe not everyone is familiar with some words or terms used in my posts, so we should fix that. The following are common phrases and words used in the food & beverage industry with a focus on bartending. If there’s something anyone is particularly curious about, well that’s what the comments are for!!👍🏽📝

Shake: refers to preparation of a cocktail by using 2 shaker tins to mix ingredients. Traditionally used for drinks that involve syrups, juices or infusions

Stir: refers to preparation of a cocktail by using a mixing glass or tin. Traditionally used for spirit forward drinks or for cocktails with few ingredients

Throw: technique used to aerate cocktails by pouring the drink from one hand to the other mid air

Build: refers to preparation of a cocktail by adding the ingredients in the same glass it will be served in

Jigger: bar instrument used to measure how many oz or mL one is using

Swizzle stick: bar instrument used to mix ingredients in build or stir cocktails

Most other basic concepts are self explanatory, but if there’s something anyone has any doubts on, feel free to ask.

Pax vobiscum