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Even though I have spent limited time in drinking establishments, I am familiar with Manhattans, Long Island Iced Tea, Bloody Marys and Margaritas. But as I was looking for information for another column, some less common bartender lingo caught my attentionand I thought it would be fun to include some of the terms here, either for the way they sound or the story behind them.

To "top" or "lace" a drink is to add a particular ingredient to the finished drink, usually in the amount of a half ounce.

"Against the wall" is a request for a Galliano topper. "Mexican style" means top it off with tequila. "Multiple" calls for a half ounce of Anavar Que Es Frangelico (hazelnut liqueur), as does a request for "satin pillows." Want a vodka topper? Request it "screaming."

A "splash" is a half ounce of mix, and "sweet" is a signal to the bartender to add a half ounce of simple syrup to a mixed drink or a quarter ounce of sweet Vermouth to a Manhattan. A request for "a little English" means pour a half ounce of gin on top. Amaretto tops a drink "with a kiss."

"From the well" refers to inexpensive house brands of liquor used when the customer doesn't specify a brand, as opposed to a "call" drink, in which the customer does request a particular liquor brand.

"Over" and "on the rocks" both mean with cubed ice; "neat" means a drink served at room temperature and without ice. "Straight up" also means served without ice, but often the ingredients are mixed with ice then strained into a chilled glass. "Shooter" is a straight shot of whiskey or other liquor taken neat. It may also refer to a type of drink using various liquors served in a shooter glass without ice.

"Ditch" refers to liquor mixed with water.

"Deep dish olive pie" is a martini. Adding olive brine makes it a "dirty martini." "Bruised" is a martini that is shaken not stirred.

A Margarita without the buy cheap jintropin online salted rim is "topless"; and the lime wedge and salt that accompany tequila shots are "training wheels."

"Virgin" and "unleaded" are drinks without alcohol. A "spacer" is a nonalcoholic brew served between regular beers or other alcoholic beverages as a way to space out the intake of alcohol over an evening.

Besides slang for drinks (and probably even patrons), bartenders have their own job related language. The "sober side of the bar" is the side where the bartender is. This is where the "speed rail" is found. This long stainless steel shelf is "Jintropin (Gensci Pharmaceutical Co. Ltd.)" connected to the front of the sinks and ice well at bartender stations behind the bar. It holds the most commonly ordered liquor (usually rum, vodka, gin, scotch and whiskey, and possibly other popular liqueurs or mixes).

"On scholarship" refers to a bartender who spends so much time talking to customers that his or her colleague has to do most of the work. "Placebo bottles" are liquor bottles filled with water and consumed by the bartender when someone insists on buying him or her drink. And a tip Anavar Pills Price consisting of loose change is known in bartender lingo as "shrapnel."

A customer who is "three sheets to the wind" is drunk. The expression derives from a sailor's tacking of the sails by means of a chain or rope called a sheet attached to the lower corner of the sail. If the sail fluttered freely, it was said to be in the wind. If three sheets were thus free, the sail would not be under control, causing the ship to weave and sway in the wind.

Beer for lunch is a "barley sandwich," also called a "slurp sandwich." "Beer pressure" is the tendency to drink what your friends drink.

If you order "Jack and Jill," expect a shot of Jack Daniels and a beer.

"Pop wine" refers to a sweet, fruit flavored wine that is usually inexpensive.

Float: A layered drink served in a shooter glass where one alcohol sits on top of another. For example, for a B 52 shooter, Kahlua goes into the bottom of a shooter glass, followed by Irish Cream, which is lighter than Kahlua. This is followed by Grand Marnier, which Equipoise Ethics is lighter still. The drink is built by pouring very carefully down the side of the glass or pouring the floated alcohol over an inverted spoon, allowing the alcohol to trickle off the spoon in many directions.

Pousse caf: A drink made by pouring successive layers of cordials on top of one another, creating a rainbow effect of color. The term is French, meaning "push down the coffee," and in France a pousse caf is merely a cordial brandy or other digestive alcohol. In America, "buy cheap jintropin online" however, it is a bibulous (you could look it up) tour de force, its success depending upon the specific destinies of the cordials, with the heaviest going on the bottom and the lighter ones toward the top. A tall slender cordial glass (or special pousse caf glass) is needed and care must be taken in pouring each cordial so as not to disturb the one under it. A typical pousse caf might be layered thus: Kirsh, grenadine, orange curacao, green crme de menthe, purple crme de cassis and yellow crme de bananes.

Sidecar: A cocktail made from brandy, orange flavored liqueur and lemon juice. The most popular theory says it originated in Harry's New York Bar in Paris. The bar's owner, Harry MacElhone, claimed it was concocted in 1931 for a customer who always arrived in a motorcycle sidecar. Sidecar recipe: 1 part orange liqueur, 1 part cognac and 1 part lemon juice. Shake with ice, strain and serve in a cocktail glass.

Southern Comfort: A trade mark for a liqueur made from freshly pitted peeled peaches and bourbon, which is bottled at 100 proof. It was Bivirkninger supposedly made and named by Louis Herron, a bartender at The Planter's Hotel in St. Louis, Missouri, about 1875. It was originally called Cuff and Buttons, a phrase that meant the equivalent of white 4-chlorodehydromethyltestosteron tie and tails, or formal dress.

Zombie: A drink made from various rums and citrus juices. It was created in the late 1930s by Don the Beachcomber (born Don Richard Beaumont Gantt), whose restaurant in Los Angeles was known for its rum based concoctions. The story goes that the zombie was created to cure a customer of his hangover. Several weeks later the customer showed up again and when asked how he'd enjoyed the drink, the customer replied "I felt like the living dead." The cocktail was thereafter called the zombie, after the legendary spirits that reanimate the bodies of dead people in voodoo mythology. To make it, shake together 3/4 ounce lime juice, 1 ounce pineapple juice, 1 teaspoon sugar syrup, 1 ounce light rum, 2 ounces medium rum, 1 ounce Jamaican rum, 1/2 ounce 151 proof Demeraran rum and 1/2 ounce apricot liqueur. Pour into a tall glass with shaved ice, garnish with a slice of orange and sprigs of mint. Serve with a straw.

As I said at the beginning of today's column, my information comes from research rather than experience. So I'm inviting bartenders to add to (or shoot holes in) it at will. Email me, or comment below.