A drink served up has been chilled through by shaking or stirring, then strained into an empty glass and served without ice. Its origins date back to , but these are murkier than most. A drink served neat , on the other hand, would be poured from the bottle into a glass and served at room temperature without ice.
For spirits, this term seems to have arisen in the early s, but was used to signify or order unadulterated wine from the late 16th century onwards. If a bartender is behind the stick , he or she is working behind the bar doing the actual bartending rather than managerial tasks.
Though this term is believed to have come from the wooden handles on beer taps, its exact origins are still unknown. This measurement system hearkens back to the saloons of the Wild West. I am going to try my scotch with a splash of water in my tulip shaped glass, and play with the imagination to see what new and fascinating aromas I can find. I know a lot of places back east, shots for shooting back quickly are a straight 1oz. Some regional cultural process.
I was just in Chicago an ordered some whiskey at a restaurant bar. I thought it meant just what you had described — out of the bottle with nothing added. Does double modify the meaning of neat? The young guy behind me agreed with the bartender. Who was right? Wow, way more info than I expected to get so quick! All three of those distilleries also have regular-strength bottlings that are quite nice in a variety of age ranges.
Glenfarclas 12 is one such example of a very well-put-together whisky. Glenmorangie also makes some very nice products in various finishes — sherry, port, Sauternes, etc.
All reasonably priced. I really need to get on the splash of water thing myself. Or simply describe what you want when dealing with an unfamiliar location or person. Next time you have a GOOD single malt, smell and taste it, then add one small ice cube and see which you prefer. I usually just drink JD neat in casual bar settings, ad switch it up to scotch mcallans 12 year usually neat in more formal settings. Ice, on the other hand, is best left out of good whisky. Just curious as a relative newcomer to the scotch world.
Any explanations? I am currently a server and there is a new bartender who is telling me that neat means chilled and up means not chilled. I know this is incorrect and so does the other bartenders at work. The Bartender who is misinformed is not new to bar tending, just new to our pub. How do I go about correcting him without causing an argument or offending him?
How does he not know this if he has been a bartender for several years?? The entire time I was reading through all the old comments I was wondering when the comments died…. Wootten 69 wins a coveted Internet Ass-hat Award. Easily, one of the dumbest statements ever published. Congrats, sir. I prefer my Ciroc or Kettle One chilled. No ice. How would I order i if I wanted it with a twist? Up wih a twist? Typically for a troll, he refused to back down in spite of a storm of derision.
Maybe finding some humility yourself and actually practicing the art of mixology instead of preaching it would aid in your despair. And really, there is no need to respond Sir. It is, however, the sort of lazy calls bartenders in, say, dance clubs and dive bars use.
Do your research on vernacular champ. Just an FYI. Interesting thread as I had my first experience with this sort of thing just this evening. My waitperson was superb and replaced the drink even though I said it was not necessary. And yes, this positively impacted on her tip. After all, the bartender is the professional and should have an understanding of how things should be served even when the customer might like it served differently. I ordered a Scotch at a hotel bar in Minneapolis a couple years back, with water back.
Simple enough…. So, for you professionals, I ask: is this unusual? Good article and comments. As a scotch enthusiast this was interesting to read. I usually order mine with a ice cube or two, I will have to try it neat soon. I am not a big people person but would like to learn the craft and maybe own day own a nice bar. I ordered an Irish whiskey, neat, is a bar one time.
The bartender said they had Dewars. I told her that was Scotch, not Irish, and ordered rum, neat instead. People just love crushed ice, I think. But when I drink a martini, I like it to be cold and strong.
And I leave the muddler in my tool bag. I bartend at a fine dining establishment in Birmingham, Alabama. This blog is excellent. I frequently make Sazeracs, French 75s, old fashions, and other classic cocktails. The ordering process is indeed a lost art, though. I always know what to expect when someone asks for a martini list versus a cocktail menu.
I once even had someone ask me if I make a good apple martini. I told them that I will indeed make them an apple martini and that I hope that they will enjoy it.
I personally think that touting my apple martini skills would be the equivalent of our sous chef touting his hamburger-helper making skills. I have problems with people ordering martinis. A trend here in Birmingham is to muddle martinis very heavily.
The result is a very cold drink with a layer of crushed ice. Most customers have come to expect this and I always ask my customers if they would like for their martini to be heavily muddled. Most people LOVE it. What is your take on heavily muddled vodka or gin martinis? Especially given the pompous attitude Chuck is bringing to the table here.
I always repeat orders back to the customers, but I have a feeling Chuck would be too busy patting himself on the back about his excellent taste in drinks to even notice. Let me make this clear though, I would never, ever, berate or tell a customer to suck it. Allowing a customer to make a mistake Tequila Alexander?
Having spent a lot of time on both sides of the bar, I can relate somewhat to Chuck is saying. To me, good service includes verification when it seems someone is making an unusual order. Allowing the customer to make a mistake is not good service IMO. And in his defense, Chuck did say he would offer to pay for his mistakently ordered drink. Some of the responses made it sound like Chuck asked the bar to pay for his mistake. At bartending school we were explicitly told, up, neat, straight and straight up all mean the same thing.
Warm shot right out of the bottle. This is an old thread, but I have to comment after reading it all. My dad was a scotch drinker from way back.
Gave it up more or less in his 50s, but managed to plant the seed. I like them all. There is a mass of bad spots and a few good ones. My definition learned from dad is a bar you can sit in and relax. I only drank in a bar once with dad, but he just sat down, dropped his pack of luckys on the bar, ordered his scotch and visibly relaxed. He taught me how to sip contrary to the shot guzzler kids I hung out with , and I do that to this day. My point is — relax. Otherwise, chat with him. I can tell you pouring out a good scotch would break my heart.
Probably I would ask that he drain off the ice into another glass and bring me a second one minus the ice. By the time the second one was gone, the first one would be fine. Most of all drinking at a bar should be sans stress. So relax and understand that there are misunderstandings. Good thread! Thanks to all. Yes, I carry with me at all dinnertimes a laminated placard showing a photo of a steak cooked to each of the 7 degree of order including raw and burnt.
I am also a drinker and I want my Whiskey neat with a coke back. I live in a College town and u should see the looks that are thrown when I place my simple little order at other local bars.
Let me start by saying this. I do my research, I make an excellent and consistent cocktail, my customers love me. I adore the craft and I plan on continuing it as a profession probably until the end of my days.
The bars and what they do here are atrocities. Terrible service, terrible drinks, no ingenuity. For a customer to then blame me because I should have known what they meant is just absurd. And for you to say I or anyone else is an unqualified bartender for that reason is just plain insulting. ND, good bartending is about excellent customer satisfaction.
If arguing with a paying customer about who said what is the way a bartender gets excellent satisfaction, more power to him. Some bartenders get that, most do not. And if patrons are obligated to pay for any drink from anyone because they say so, why wouldnt they charge for it, before they bring it? These are mixed drinks that are chilled with ice and then served without. Ok, this is where it actually does get confusing.
This is a much simpler term that is rarely confused in the bar industry. But remember: letting the ice sit in the glass will change the experience of a spirit because of dilution. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. In This Article Expand. Straight Up. Know What You're Ordering. Featured Video. Read More. Your Privacy Rights.
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