Check out my column this week for a rundown of familiar bar terms, in case you aren't sure what to order when your boss asks for a scotch, neat. Below I've made an expanded list of bartending terms for those of you who've always wondered what a "Crusta" is. These terms were compiled from various bartending and mixed drink sites, listed below.
Bang!: A term used to identify the double or triple flavor cocktails (i.e. Peach Bang!)
Box: Pour into and out of a shaker usually only once, mixing the drink without shaking.
Call drink: A liquor and a mixer in which the liquor is a defined brand (i.e. Jack and Coke).
Cobbler: A tall drink served in a highball glass with shaved or crushed ice and a fruit or mint garnish.
Chaser: A separate drink consumed after a shot of liquor.
Collins: A drink similar to a sour, served in a tall glass with soda or seltzer water.
Cooler: A drink with ginger ale, soda water and a twist or fruit rind, served in a highball glass.
Crusta: A sour drink served in a glass completely lined with a citrus peel cut in a continuous strip.
Daisy: A sour, oversize drink, usually made with rum or gin. It's served over crushed ice with a straw and sweetened with fruit syrup.
Lace: Applies to the last ingredient in a drink recipe, meaning to pour onto the top of the drink.
Fix: A sour drink similar to the Daisy, made with crushed ice in a large goblet.
Fizz: An effervescent beverage (i.e. carbonated or emitting bubbles).
Flag: Term used when someone has had enough to drink. Also a garnish.
Flip: A chilled, creamy drink made of eggs, sugar and a wine or spirit. Brandy and sherry flips are some better known kinds.
Frappe: A partially frozen, often fruity drink. Usually a mixture of ingredients served over crushed ice.
Grog: A rum-based beverage with water, fruit juice and sugar served in a large mug.
Highball: A drink served with ice and soda water in a medium or tall glass.
Julep: A drink made of bourbon, mint, sugar and crushed ice.
Lowball: A short drink served with ice, water or soda water in a small glass.
Mist: A liquor served over a glass filled with crushed ice.
Mulls: A sweetened and spiced heated liquor, wine or beer, served as a hot punch.
Neat: The consumption of a spirit as a straight, unaccompanied shot.
Negus: A punch-like combination containing wine, such as port, heated with spices and sweetened.
Nip: A quarter of a bottle.
Nightcap: A wine or liquor taken before bedtime.
On the Rocks: A drink served over ice cubes.
Pick-Me-Up: A drink designed to relieve the effects of overindulgence in alcohol. (Think hangover cure or hair of the dog.)
Posset: An old British drink from which eggnog was derived, consisting of heated ale or wine curdled with milk, eggs and spices.
Puff: A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice.
Rickey: A drink with liquor (usually gin) a half lime and soda water, sometimes sweetened and then served with ice in a rickey glass. Named for Colonel Joe Rickey, and old-time Washington lobbyist
Sangaree: A tall chilled and sweetened wine/liquor garnished with nutmeg.
Shooter: A straight shot of whiskey or other spirit taken neat.
Shrub: Spirits, fruit juices and sugar aged in a sealed container or crock, then bottled.
Sling: A tall drink made with brandy, whiskey or gin, with lemon juice, sugar and soda water. Served both hot and cold.
Smash: A short julep made of liquor, sugar and mind served in a small glass.
Sour: A short drink consisting of liquor, lemon/lime juice and sugar.
Super call: Also known as top shelf or super premium, meaning the high octane, often high proof alcohols or super-aged versions.
Swizzle: A tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or swizzle stick is quickly rotated between the palm of the hands to form frost on the glass.
Syllabub: A drink made from a mixture of sweetened milk or cream, wine and spices.
Toddy: A sweetened drink of liquor and hot water, often with spices and served in a tall glass.
Tot: A small amount of liquor.
Well Drink: A liquor and a mixer, in which the liquor isn't a defined brand (i.e., gin and tonic.)
-- by Jessica Bowman