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thetruthaboutbartending.com
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Definitions (124)
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julep strainer
Used to filter drinks [usually stirred drinks] from glass or Boston Shaker. Source: thetruthaboutbartending.com (offline)
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premium
Spirit higher in quality [usually] and price than Call. Source: thetruthaboutbartending.com (offline)
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a.b.v.
Alcohol by Volume. Measurement of a beverages alcohol content. Source: thetruthaboutbartending.com (offline)
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absinthe
Spirit distilled primarily from Wormwood and botanicals. Usually served by dripping ice water over a sugar cube. Has a nasty, but greatly exaggerated, reputation of having hallucinogenic properties in addition to alcohol’s usual effects. Modern derivatives contain trace amounts of Thujone – a chemical found in wormwood and known to cause seizures. [..] Source: thetruthaboutbartending.com (offline)
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ale
Warm fermented, top fermented beers. Quickly fermented resulting in higher sugar content. Usually contains hops which give them varying bitterness. Source: thetruthaboutbartending.com (offline)
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apperitif
Drink served before a meal to stimulate the appetite. Popular ones include: Campari, Dry Vermouth, Pernod, and Ricard based drinks. Aperitifs are usually dry. Source: thetruthaboutbartending.com (offline)
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b.a.c.
Blood Alcohol Content Source: thetruthaboutbartending.com (offline)
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backbar
Upper area of bar behind bartender. Often against a wall unless the bar is of an island type. Backbars are used to display liquor, and store glasses, cash register, and other supplies. Source: thetruthaboutbartending.com (offline)
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bitters: @
45% alcoholic herbal essence most often based on the Gentiana flower and herbs. Source: thetruthaboutbartending.com (offline)
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blended malt
Usually refers to Scotch. Scotch created by mixing malts from different distilleries. Source: thetruthaboutbartending.com (offline)
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