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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.
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PREMIUM
Spirit higher in quality [usually] and price than Call.
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A.B.V.
Alcohol by Volume. Measurement of a beverages alcohol content.
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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. [..]
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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.
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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.
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B.A.C.
Blood Alcohol Content
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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.
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Bitters: @
45% alcoholic herbal essence most often based on the Gentiana flower and herbs.
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Boston Shaker
16 oz clear mixing cup – usually made of glass (pint glass).
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