what does down mean in bartending?

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86’s etymology is a little murky with explanations ranging from alcohol strength to the number of bullets French soldiers were issued 🙌 Supposedly, its use in the restaurant industry dates back to the 1930s to signify that they have run out of something 😁 There’s also the possibility that it comes from Prohibition-era raids at a bar called Chumley’s at 86 Bedford Ave in New York City. As this story goes, a paid-off police officer would tip off a bartender by telling him to 86 his customers. In this case, it had meant for them to leave via the Bedford Ave exit. But probably the most likely story is that it’s just another example of diner slang and that rhymes with “nixed.” [1]
There are some minor differences, and they’re good to keep in mind if you’re ordering a drink at the bar and getting specific about just what you want included in it. Tonic is perhaps the most specific sort of fizzy water, and the thing that makes it the only fizzy water for a gin and tonic is something called quinine. If you’re looking for a bit of fun bar trivia, water laced with ground cinchona tree bark — and quinine — was once thought to protect British troops in India from malaria. It was incredibly bitter, though, and they added some soda water and ultimately gin to create the drink that’s much more than medicinal today. [2]
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Based on a new article from jeffreymorgenthaler.com, the third term that causes some confusion on both sides of the bar is the word “twist”. I’ve ordered a gin martini with a twist (my preferred garnish) and received a big wedge of lemon on the side of the glass. I’ve taken an order for a gin and tonic with a twist, and had the had drink sent back because I garnished with a thin strip of citrus peel. A delicate blend of gin and vermouth, the Martini is ruined by a big squeeze of lemon juice. Conversely, the bold flavors of a gin and tonic need more than a light spritzing of lemon or lime oils on the surface of the drink. [3]
Jigger – A jigger is an hour-glass shaped steel measuring device – where one side measures 1 ounce (30ml) and the other measures 1½ ounces (45ml). However, jiggers come in many different sizes.Layer – Layering a shot or drink is done the same way as floating. The heavier alcohol goes on the bottom and the next, lighter alcohol gets floated on top using a careful pour down the side of the glass or a pour over an inverted spoon.Mixer – Mixers are the non-alcoholic ‘mixes’ that accompany alcohol in drinks. Mixers can be water, soda, juice, energy drinks etc (I.e. In the drink Rum & Coke, the mixer is Coke). (emended by Jonathan Phillips from Kemerovo, Russia on December 6, 2021) [4]

Article References

  1. https://www.mentalfloss.com/article/63889/7-bartending-terms-and-what-they-actually-mean
  2. https://www.mashed.com/52006/bartending-terms-know/
  3. https://jeffreymorgenthaler.com/up-neat-straight-up-or-on-the-rocks/
  4. https://barsandbartending.com/bar-terms-and-bartender-terminology/
Kelly-Anne Kidston

Written by Kelly-Anne Kidston

I am a writer of many words, from fiction to poetry to reviews. I am an avid reader and a lover of good books. I am currently writing my first novel and would love to find some beta readers who are interested in getting an early look.

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