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Terms used in drinking culture and bartending

Various unique terminology is used in bartending.

In bartending, the terms "straight up" and "up" ordinarily refer to an alcoholic drink that is shaken or stirred with ice and then strained and served in a stemmed glass without ice. For example, the label of a bottle of top shelf bourbon typically identifies the product as "Kentucky straight bourbon whiskey" (since about 95% of all bourbon is produced in Kentucky). While the meaning of "up" and "neat" is ordinarily clear, some clarification may be needed for "straight" and "straight up", to determine whether the spirit is intended to be chilled and strained or served undiluted at room temperature. Neat drinks are typically served in a rocks glass, shot glass, snifter, Glencairn glass, or copita.

"On the rocks" refers to liquor poured over ice cubes, and a "rocks drink" is a drink served on the rocks. Rocks drinks are typically served in a rocks glass, highball glass, or Collins glass, all of which refer to a relatively straight walled, flat bottomed glass; the rocks glass is typically the shortest and widest, followed by the highball which is taller and often narrower, then the Collins which is taller and narrower still.

"With a twist" signals the bartender to add a "twist" of the zest of a citrus fruit (bar choice, if unspecified) to the cocktail. Often, the bartender will hang the rind of the citrus on the glass as a garnish.

Cocktails are generally served chilled, although some (e. g., margaritas) may be served either with or without ice, and this must be specified. Cocktails can be served "frozen", which is with crushed ice or blended with ice instead of cubes. "Hot Toddy" drinks are cocktails served hot as the name implies. Unmixed liquors may be served either neat, up, or on the rocks, with differing conventions. High quality whisky and other aged liquor are most often served neat, while lower quality whisky is usually served with a mixer or on the rocks. Vodka can be stored as a liquid well below the freezing point of water because of its high proof and low particulate content, and cocktails made with sub freezing vodka are sometimes requested to minimize the amount of added water from melted ice during shaking.

A shot of whisky, tequila, or vodka, when served neat in a shot glass, is often accompanied by a "chaser" (a mild drink consumed after a shot of hard liquor) or a "water back" (a separate glass of water). These terms commingle as well; it is common in many locales to hear a "beer back" ordered as the chaser to a shot. A drink may specifically be ordered "no chaser" as well. In Israel, a chaser is simply a smaller version of a shot. In the Philippines and Canada, "chasers" are beverages, mostly sweet ones, that are drunk immediately after downing a shot to relieve the bitter taste or strong kick of the alcohol. A relatively new type of chaser is called "pickleback".

Drinks establishments will often have a lower priced category of drinks, known as "well drinks" or "rail drinks", and a higher priced category known as "top shelf" or "call" drinks, and will use upselling by offering the higher priced category when taking orders. The terms come from the relative positions of the bottles of spirit used for the drinks; the cheapest version of a spirit offered by a bar is typically stored in a long rail or "well" making it readily available to a busy bartender, while the more expensive, better quality liqueurs and spirits are displayed on shelves behind the bar where they attract patrons to the available selection.