![]() Shot: 1.25 to1.5 ounces of spirit served up in a small glass. (Note: liquid measures may vary at individual bars the amounts listed are the ones I use as standard.) Here is a simple glossary of of commonly accepted bar terminology. This is not yet generally accepted, but as cocktail culture continues to evolve and more bartenders become well-versed in cocktail history, the standardized finger pour will become more recognized. This would result in two fingers equaling two ounces and so on. Recently, with a nod to bar history, there has been an effort to standardize the "finger pour" to 3/4 of an inch per finger in an standard old fashioned glass, which equals about one ounce per finger. ![]() As well, most bars have a standard pour of 1.25 to 1.5 ounces, making it difficult to figure out how to charge for each finger. This is an antiquated method and is no longer common because different bartenders have varied sizes of fingers, making the pour lack consistency. For example, if you asked for two fingers of whiskey, you would get straight, room-temperature spirit poured in an old fashioned glass (or tumbler) to the height of two fingers. Let's start with the "Finger Method." Ordering by the digit originated in American saloons in the Old West (1830s to 1920), where you would order whiskey by the width of the barman's finger. Bar terminology is often misunderstood by both inexperienced bartenders and patrons. Can you give us a primer on generally accepted to more obscure ordering terms?Ī: Great question. I ask for a brand-name vodka "up, with a twist," and I've received it unchilled, in a tumbler. I'm served a shot in one of those half glass-bottomed shotglasses more aptly adorned with a TGI Friday's logo. Q: "Up," "neat," two fingers," "rocks," dry," "dirty" - when are historical bar linguistics too much, when are they not enough? For example, I ask for two fingers of whiskey, which to me means a measure of two fingers in a tumbler. Now serving: Kenyon on bar terms, a question from Petey of Denver. You can find him behind the bar at Squeaky Bean - and here every week, where he'll answer your questions. A third-generation bar man with almost 25 years behind the bar, he is a student of cocktail history, a United States Bartenders Guild-certified Spirits Professional and a BAR Ready graduate of the prestigious Beverage Alcohol Resource Program. Sean Kenyon knows how to pour out both drinks and advice.
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