Bar-Diction - ary - 3

Bar, Tools, Liquor, Mixing, Distillation, Production

TERMINOLOGY LOG

Series – 3 of 8

C – F

Corkscrew
If you stock corked bottles of wine, these are essential for every waiter and bartender to own. The “Waiter’s Corkscrew” is the most popular, which folds up like a jack knife – containing a short knife, bottle opener, and the actual curled steel prong that screws into the cork, where the bottle opener doubles as a leve-rage puller for the cork to lift out of the bottle. A tricky one to use is called the “Ah So”, and does not puncture the cork. It has two 2-3 inch flat prongs, one slightly shorter than the other, and are inserted at the top of the bottle’s neck between the cork and the bottle glass. Slowly work down and twist up, raising the cork out of the bottle. May be easier on Reds than Whites. Either way, it’s tricky. It’s up to you to become the master! Another one is called the “Boomerang”. Instead of a knife to trim the foil off the top ridge of the bottle, it has four small cutting wheels con-nected to a bridge that expands out to fit wine bottle tops per-fectly, ridge or non-ridged. The foil cut, when trimmed, results in the cleanest looking cut on the market today. It also has the same curled steel prong that screws into the cork, but does not contain a short knife. The Boomerang can be purchased or special ordered at your nearest Fine Wines stores, as well as the Ah So and Waiter’s Corkscrew. Wine Sales Reps will sometimes hand them out to managers and waiters as a way to advertise the brand stocked in the House, with the brand name etched on the side of the corkscrew. Also check your local restaurant and bar supply.

Cutting Board
Used for the preparation of any cut/sliced fruit or other condi-ment, for purposes of garnishing cocktails. Many sizes and shapes available, in hard plastic or fine smooth wood. All cutting boards should be routinely washed, rinsed, and dried after each use.

Dash
About ¼ of a teaspoon in measurement, this pour is usually towards the end of the cocktail’s preparation, by floating or lacing a dash of a liqueur, syrup, or citrus juice.

Decoction
A water-based preparation of bark, roots, berries, seeds, or twigs simmered in boiling water.

Density
A term used to describe the thickness levels of spirited liqueurs, cordials, schnapps, and fruit brandies.
2. Thickness of consistency.
3. Volume of liquid under specified conditions of pressure and temperature.
Also see Gravity and Viscosity.

Detoxification
The process of aiding removal of toxins and waste products from the body.

Distillation
A purification process, where the given mixture is heated to separate the volatile parts from its less active parts – Liquid >to Vapor >to Liquid. The separation of alcohol from fermented mash through levels of intense heat. The hotter the temperature, the more neutral the flavor. The lower the heat, the greater the flavor of the resulting distillation. The vapor is then cooled, condensed, and then used to produce a fine spirit.

Drag
A half-inch (1/4 oz.) tail of designated liquor poured into the glass as the bottle angles back up to its upright position, in conjunction with, and after the use of the jigger (for the house measured pour). Example: If your House pour is 1 ½ oz., but you only have a 1 ¼ oz. jigger, then simply “drag” the last ¼ oz. over the ice in glass instead. Also known as Tail.

Drainboard
The resting place for your glassware after just being washed and rinsed. The place for the glass to completely dry from rim to foot, without the use of a dry towel. The thin plastic webbed-mesh much of the industry uses to lift the glass above the board (for the illusion of better and faster drying)is pathetic. The best thing to use are what’s known as Egg Shell sheets. There a ½ inch tall in height, and come in 24 x 36 hard plastic sheets and are white in color. There usually what is used for the ceilings of elevators. Excellent drainage, and very inexpensive. You can get them at your local hardware and gardening supply stores. The only task is you will have to cut/slice them to fit in your built-in stainless steel washing and draining area of ther bar, but it’s simple. The measuring is easy.

Dramshop Law
(Section 25602) of ABC Code
A liquor liability protecting bar owners from losses resulting from customers who become intoxicated and cause injury or damage to others and their property, either within or outside of your bar.
Any person who sells, furnishes, gives or causes to be sold, fur-nished or given away, any alcoholic beverages to any habitual drunkard, or to any obviously intoxicated person is guilty of a misdemeanor. After 1979, a bill was passed in California legis-lature that no longer held the licensee/owner liable for an intoxi-cated individual who was of legal age, but does hold them liable to this day for the serving of an alcoholic beverage to any person or any intoxicated person found to be under age, who then sub-sequently ends up in a car accident on their way home,including the harm, injury, or death of any others involved in the accident.

Dry
In regards to the correct measured use of Dry Vermouth, an adjec-tive used to describe when a customer wants their martini (Gin or Vodka) “Extra Dry” or drier than normal. Vermouths come as Sweet – Red/Rouge color, and Dry – Straw/Blonde color. Based on the type of vermouth used, or the degree of sweetness desired. Also see Wet

Elixir
A liquid herbal preparation with a pleasant taste, due to the addition of fruit and honey. Known as highly nutritive, invigor-ating tonics for the mind, body, and spirit. Elixer Tonics & Teas, out of Los Angeles is the place to contact:
Store #s– Phone –310-657-9310 Fax –310-657-9311
Website – elixer.net
Business offices – Phone – 323-850-9450 Fax – 323-850-9451

Espresso/Cappuccino Machine
Not every bar has one, but if so, it’s normally located somewhere in the Back Bar area so it can be close and connected to a water line, for heating and steaming purposes. Standard recipes are the Espresso, Cappuccino, Caffe Latte, Caffe Mocha, Cocoa Latte, and Macchiato. Decaf is available.

Eau-De-Vie (Eaux)
French for “Water of Life”, it is a brandy distilled from the fer-mented mash of any fruit. These are colorless brandies with an aroma and flavor suggestive of fruit blossoms.

Flag
A term not used much today (except in bartending schools!).
A 2-4 color garnish combination of a Cherry (Red), and either a Lime (Green), Lemon (Yellow), Orange (Orange), or all three at your preference, depending on the ingredients, flavor, and overall color and character of the cocktail.

Flash Blending
A method of blending where the intention is not to crush the ice, since there is no blade to do so, but to force together different consistencies of ingredients in the same way used in making soda fountain milkshakes. The ice normally used is crushed already, so as to chill the ingredients at the same time. 5 seconds of flash blending is all that is needed for a cocktail. Pour or strain into glass.

Flavoring Agent/Accent
An ingredient for cocktails, such as a syrup, bitters, herbal liqueur, or a dash of an exotic, complex aperitif.

Flights
A common term used by wine tasters, referring to wine judges at com- petitions tasting wines in flights (groups of chardonnays, pinot noirs, etc.). Same goes for spirits flights in restaurants and bars tasting a selection of Tequilas (Blanca, Anejo, Reposado) as example, for characteristics and quality. Can be set-up com-plete with product info, or a more informal presentation by a bartender to educate a curious guest. “Blind Flights” are a series of wines or spirits tasted by a group, with the tasters unaware
of the brand names.

Float / Floater
In Pousse Cafe’s, liqueurs “float” one atop the other. When making drinks like a Mai Tai or Singapore Sling, the final ingredient in each of these two classic cocktails is a “float” or “lace” of dark rum for the Mai Tai, and cherry brandy for the Sling, which sits on top of the rest of the previously poured liquid ingredients to the recipe.

Floor Mats
These half-inch raised rubber mats are not only essential for safety, but required by law to be on the floors of all back bars and kitchens. Designed rectangular in 3 by 5 foot squares to fit perfectly, and completely covers the full path of the bartenders’ walkway behind the bar. Drain holes throughout, excess liquid fall is the main reason why the mats are mandatory.

Fortified Wine
A wine, as in Madiera, Port, or Sherry, that has a grape spirit added to it.

Frappe
In regards to cocktails, this term means the use of crushed/shaved ice instead of cubed ice, with a simple base liquor of choice. See also Mist.

Free Pour
A term used when the bartender measures the pour with an internal count instead of the use of a measuring tool like a jigger or a shot glass. The knowledge of the speeds of certain and different pourer tops for liquor bottles used behind bars is extremely im-portant to accurately measure the House Pour with a gauged count in the mind.

Frosted
1. A chilled glass, not frozen, but cold enough so the glass looks cloudy or foggy, yet avoids the lips sticking to the glass.
2. Coating the rim of the glass with any of various granulated food products, such as coarse margarita salt, sugar, cinnamon sugar, or celery salt. Shaved or crushed coconut also works provided you use a liqueur, chocolate syrup, or other flavored syrup for the rim so the coconut will grab and stick. For the others, use a lime, lemon, or orange squeeze.

Funnel
With many different sizes available, this is for pouring liquid from one container into another. Mixers and juices that are pur-chased in larger containers for cost purposes will need to be transferred into smaller containers for your ice well’s jockey box.

Fusel Oils
A by-product of the distillation process, these oils are found in all major spirits. An excess of these oils is what causes hang-overs. This element is part of the spirit’s natural character.
See also Congeners and Sulfites.

KB