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.
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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. Dining In 1 minute. People 5 minutes.
Dining In 2 minutes. Dining Out 6 minutes. Ask the Expert bar. Boulud Sud mixologist Samy Berdai shares his take on this iconic cocktail. Cheers to love. People 2 minutes. Travel 3 minutes. This is also a fine way to extend the drink experience, similar to an absinthe drip. If water is a real issue, bring some of your favorite bottled spring water.
It will not only taste better, but be at room temperature. Out of curiosity, have you ever bartended? To presume what someone wants is just asking for issues. In most of Europe, ordering a water back gets you a small pitcher of luke water.
In the states, ordering a water back usually gets you a huge glass of ice water. Does it set a bad tone if you explain to the bartender that you want a tradtional water back, after they hand you the big red plastic cup of ice cold tap water rocks? Also, when wanting only a few cubes of ice in a snifter to drop into scotch, how do you order this?
Is there a term already? If they do bring it rocks, like i ordered, but cleary not how it is supposed to be served, i will appologize and send it back.
If they look upset, i will offer to pay for it, but still order a new one neat. Being a bartender is about getting what we want, not necesarily what we ask for. I find it hillarious when one of these 20 somthings gets huffy having to remember the few cheap single malts they carry. It is like, hon, i am obviously gladly willing to pay at least 2X more per drink than anyone in here, you may want to learn your trade and find out how your bread is buttered.
If the bartender is drooling, look for another bar! I get this a lot. Not sure if this thread is still being followed…. Any thoughts? Rusty Nails are usually on the rocks FYI. I like what I like. But, do you mean to say that there is no other drink in the world that has multiple liquors that can be served either chilled or unchilled?
What about Highball variants? Rusty Nails? Manhattans are generally served chilled as a rule. Any bartender who serves you up a warm one unless you ask for it has no business behind a bar. As a customer, its still a little confusing. I guess I am not a purist but I like my Manhattans at room temp. Whats the definition of many liquors, not pre-chilled, no ice? A little help….
I contend that American whiskey is designed to be served with ice, either in a cocktail or with a bit of ice tossed in the glass. Anyone concur? Haha, cool post. Am I imagining this, or do you other folks concur? And of course — Rumple Minz. Most of it makes sense, but for some reason we keep one set of Fernet and Menta Brancas inside, and one at room temperature.
Go figure. Ahh, Chartreuse. We keep both the yellow and the green in the cooler at work, but I have to say — I prefer it at room temp. I learned a long time ago from Ronnie yeah. Uh huh…. Blair — I was at a Chartreuse class last Wednesday in Portland and the international rep recommended serving Chartreuse either chilled or on the rocks.
Each of the products we tried were chilled, and I must admit, it was quite nice. I had always taken my Chartreuse at room temp, but the chill calmed a bit of the fire. A friend of mine mentioned a drink they came up with last night. My other question is about light. Most bars have their spirit wall on an interior wall with florescent lighting of some kind. What spirits will degrade through light? I believe Absinthe is one of them. Room temperature is ideal for aged spirits, so keep that whisk e y bottle out on the countertop where it belongs!
Just call it a Screwdriver and ask for a lemon garnish. I say a sign or maturity is to be able to drink coffee black, smoke cigs unfiltered and drink whiskey neat!! Great primer, thanks. It seems that in Canada, up and straight up are still synonyms, at least in my neck of the woods.
My favourite martini in Toronto was at the Royal York hotel Library Room a number of years ago, where they served it in a small glass jug nestled in a bowl of ice. Not sure if they still do that, but it really made my day. Very nice, Jeff. I want to pass this out in the Mission, where sometimes I think they get confused if they have to do more than pull beer. Another terrific blog Jeff. I should print it out and let all the servers in my restaurant read it. After all, how much is that shot costing you to begin with?
As a customer, I appreciate the heads up. I completely agree with your definitions Jeff. Now, if only we could get the customers to comply! And Lance, that glass is chipped. I got all of those images off of iStockPhoto this morning and had to take the hand that was dealt. I always cringe when they ask for a gin and tonic with a twist. I always try to clarify, and it usually devolves into them asking for a lime twist when what they wanted was a lime wedge.
Stupid me, I should be able to read their minds from the beginning. Neat: Room temperature, straight out of the bottle into a glass, be it a lowball or a snifter, etc.
This is also how I like my whiskey sours. Thanks for this. Your email address will not be published. These are the books and tools I use every single day to make drinks at home and behind the bar. Clicking on a product takes you to Amazon, which helps me keep this site running, so thank you in advance! UPDATE: So much has been discovered since this post originally went up, about the dangers of quinine in people with quinine sensitivity.
Big thank you to reader Jonathan for providing this informative link about this. As the rain pummels the ground here in the Pacific Northwest, a little window of blue sky nestled between two dark clouds in the neighboring distance makes me wish I were watching the rain fall from across a dark ocean, my little Caribbean fishing….
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