Serving Liquor | Bartending School

Summary

Highlights

• Discover bartending lingo essentials to impress any patron at the bar! 🚀
• 'Back' means a side drink, perfect for taking the edge off of straight liquor. 🍹
• Serving 'Neat' is the purest form of enjoying liquor, just you and your drink! 🥃
• Put your drink 'On the rocks' for a cool twist with an icy edge. 🧊
• Getting 'Chilled' isn't just for cold days – your drink needs a little shake to get there! ❄️
• Serving 'Straight up' can be perplexing – sometimes it's just booze in a glass, but other times it's a refined, chilled delight. 🍸

Key Takeaways

• Learn the essential bartending terms for serving liquor like a pro! 🍸
• 'Back' isn't just a body part – it's a chaser to mellow out those strong shots. 🍹
• 'Neat' means your drink goes straight from the bottle to your glass – no frills attached. 🥃
• 'On the rocks' isn't just for music – it means your liquor likes to chill with some ice. 🧊
• 'Chilled' drinks get a cool shake before serving – now that's shaken, not stirred! ❄️
• Straight up confusion? 'Straight up' might mean a martini glass affair, but better check with your guest! 🍸

Overview

Chapters

• 00:00 - 00:30: Introduction to Serving Liquor The chapter introduces how liquor is served at a bar, excluding cocktails and mixed shots. Customers have various preferences for how their liquor is served, such as in specific glassware, with or without ice, chilled, or at room temperature, sometimes with a chaser on the side. The chapter also begins to explain the specific serving terms used by customers, starting with the term 'back.'
• 00:30 - 01:00: Back or Chaser The chapter titled 'Back or Chaser' explores the concept of a 'chaser,' a non-alcoholic drink like juice or soda consumed after a strong alcoholic drink to mitigate its harsh taste. The transcript explains how customers might ask for different 'backs' or 'chasers' such as a 'pineapple back' with rum, a 'coke back,' an 'orange back' (orange juice), or a 'pickle back' (pickle juice). The overarching theme is the role of these chasers in complementing straight liquor shots.
• 01:00 - 01:30: Neat This chapter explains the term 'neat' in the context of ordering alcoholic beverages at a bar. It describes that serving a drink 'neat' means pouring two ounces of alcohol, in this case, Maker's Mark, directly into a glass without adding ice, straw, juice, or soda. It specifies that the alcohol is served at room temperature, straight from the bottle. A rocks glass is preferred for serving, but if unavailable, a lowball glass is acceptable.
• 01:30 - 02:00: On the Rocks The chapter 'On the Rocks' focuses on bartending terminology related to serving drinks with ice. The term 'rocks' is explained as meaning neat with the addition of ice. Additionally, the chapter describes the process of preparing a 'chilled' drink, using a Patron shot as an example. This involves adding Patron to a shaker with ice, shaking it to cool the drink, and then straining it into a glass.
• 02:00 - 02:30: Chilled The chapter "Chilled" explores the meaning of the term 'chilled' in the context of serving alcohol. It highlights how 'chilled' refers to the process of cooling alcohol and straining it into a martini glass. The chapter also discusses the confusion surrounding the term 'straight up' or 'up,' explaining that, contrary to some customers' beliefs, 'straight up' is a serving term indicating the way alcohol is served rather than just implying it is plain alcohol in a glass.
• 02:30 - 03:30: Straight Up or Up The chapter titled 'Straight Up or Up' discusses the common confusion in terminology when customers order drinks. The term 'straight up' is often misunderstood by customers, leading the bartender to clarify by asking if they want ice included. Typically, customers unknowingly requesting 'straight up' do want ice and alcohol mixed. Conversely, when a customer orders a drink 'up' (like a 'vodka up'), it indicates they understand the terminology, as 'up' traditionally means shaken or stirred with ice, then strained into a stemmed glass without ice. The chapter highlights the bartender's strategy to manage expectations and deliver the correct drink order.
• 03:30 - 04:00: Conclusion and Next Video Preview The chapter provides instructions on making a vodka martini, including details on the measurements, the methods of shaking and garnishing, and how it is typically served at a bar. It concludes with a question posed to viewers about their prior knowledge of serving terms and invites them to share their experiences in the comments. The chapter ends with a brief preview of the next video, which promises to teach a new topic.

Serving Liquor | Bartending School Transcription

• 00:00 - 00:30 welcome to a nightlife bartenders bartending school tutorial in this video I explain how liquor is served at a bar and I'll be sticking to liquor only excluding cocktails and mixed shots alright let's begin customers want their liquor served in a variety of ways sometimes they want it in a certain glass with or without ice chilled or at room temperature or with the chaser on the side and when they make these requests they may use specific serving terms that you need to know as a bartender the first term I'll be going over is back a BAC is another
• 00:30 - 01:00 word for chaser and if you don't know what a chaser is it's a drink typically juicer soda taken after a strong alcoholic one people typically drink these bags or chasers to reduce the harsh taste after consuming a straight liquor shot for example a customer might ask let me get a shot of rum with the pineapple back in that case you would serve the rum with a splash of pineapple juice in a cup on the side other bags include coke Beck orange bag which is orange juice and pickle Beck which is pickle juice overall any juice
• 01:00 - 01:30 or soda can be used as a back and usually add no extra charge next I'll explain what Nita means if a customer asks let me get a makers mark neat you would put two ounces of alcohol in this case maker's mark into a glass and serve it that's it don't add ice or straw or any juice or soda nothing just two ounces of alcohol at room temperature straight from the bottle into a glass and serve ideally use a rocks glass but if none are available then a lowball glass would be appropriate the following term is on the
• 01:30 - 02:00 rocks it means the exact same thing is neat but with one difference you add ice simple enough right okay moving on the next term is chilled let's say a customer asked let me get a chilled patron shot in that case you would take your shaker tin add a scoop of ice then add a one and a half ounce pour patron from there connect a mixing glass to the shaker tin shake it up a few times to make the alcohol cold then strain the alcohol into a shot glass or a lowball glass and that's what
• 02:00 - 02:30 chilled means alright moving on the final term is straight up or up there's a lot of confusion when it comes to this term the actual meaning of it is to chill alcohol and strain it into a martini glass now here's where the confusion comes in some customers don't know that straight up is a serving term so they'll walk up to the bar and say something like let me get some straight-up vodka and what they'll mean by that is they just want alcohol in a cup nothing more just straight alcohol in fact I've had
• 02:30 - 03:00 more customers ask me for a drink straight up and meant it this way than what the term actually means so what I do in order to save myself some time and confusion is when people ask me for a drink straight up I asked them do you want ice with that most of the time they say yes so I put ice in a cup add the alcohol and serve it and that's how I handle that on the other hand if someone asks for something up for example let me get a vodka up it's more likely that that person knows what he or she is talking about because why would someone randomly ask you for something up you
• 03:00 - 03:30 know what I mean so if that's the case then put two and a half ounces of alcohol in this case vodka into a shaker spoon with ice shake it up strain it into a martini glass garnish it with either an olive or lemon twist and serving and that's how liqueur is served at a bar the question of the video is did you know any of these serving terms prior to bartending and if so where did you first hear them please leave your comments below I'll be happy to hear from you well that wraps up this lesson in the next video I show you how to
• 03:30 - 04:00 price liquor I'll see you then take care you