10 Bartender Phrases to Sound Like a Pro

Whether you're hosting friends at home or stepping behind a real bar for the first time, knowing the right lingo can instantly make you sound more confident and competent. Bartenders have their own language — part efficiency, part flair, and part secret code — that sets the tone for how drinks are made, served, and enjoyed.

Ready to level up your mixology vocabulary? Here are 10 bartender phrases that will have you sounding like a seasoned pro in no time.

1. “Neat”

A spirit served straight from the bottle, no ice, no mixer, just a clean pour in a glass.

Example: “Would you like your bourbon neat or on the rocks?”

2. “On the Rocks”

Poured over ice cubes. Great for chilling without diluting too fast (depending on ice quality).

Example: “Let’s do that rum old fashioned on the rocks.”

3. “Up”

Shaken or stirred with ice, then strained into a stemmed glass — no ice in the final drink.

Example: “Can I get a vodka martini, up?”

4. “Dry Shake”

Shaking ingredients without ice, usually to emulsify egg whites or create foam before a second shake with ice.

Example: “Dry shake the sour first, then add ice and shake again.”

5. “Split Base”

Using two different spirits as the backbone of a drink to create depth.

Example: “This Negroni uses a split base of gin and mezcal.”

Looking to learn how pros build flavor combinations like this? Our guide to advanced mixology techniques at mycocktailrecipes.com is a must-read.

6. “Build”

Making the cocktail directly in the serving glass, usually for simple, spirit-forward or highball drinks.

Example: “We build the Mojito right in the glass.”

7. “Muddle”

To gently crush ingredients (like herbs or fruit) to release their flavor.

Example: “Don’t over-muddle the mint or it’ll turn bitter.”

8. “Float”

Layering a spirit or liqueur on top of the drink for flavor or visual effect.

Example: “This tiki drink finishes with a rum float.”

9. “Rinse”

Coating the inside of a glass with a small amount of a strong spirit (like absinthe), then dumping the excess — leaving just the aroma.

Example: “Rinse the glass with absinthe before pouring the Sazerac.”

10. “Dirty Pour”

Pouring the cocktail without straining after shaking or stirring, leaving in the ice shards and extra pulp. It’s messier — but sometimes exactly what the drink needs.

Example: “Let’s do a dirty pour for texture.”

Talk Like You Mix for a Living

Using the right terminology isn’t just about sounding cool — it’s about communicating clearly, especially when making drinks for others or following a recipe. Knowing when to build, when to shake, or how to order your drink “up” shows confidence and precision.

And the more you use these terms, the more naturally they become part of your own cocktail intuition.

Want to Sound Even More Like a Pro?

Dive deeper into bartending phrases, techniques, and cocktail breakdowns. Whether you're just starting out or refining your craft, we’ve got everything from beginner guides to expert-level tricks.

Because sometimes, knowing what to say is just as important as knowing what to mix.

Bonus: Bar Etiquette Matters Too

Knowing the lingo is half the battle — but understanding when and how to use it is what truly sets pros apart. For example, saying "up" or "neat" is only helpful if you're also being clear about the base spirit and glassware. Don’t just mimic the terms — learn how they fit into the flow of service and communication. In a real bar, efficiency and clarity are key.

Even at home, using the right phrases helps guests feel like they’re in good hands — and it shows that you respect the craft. It turns a simple cocktail into an experience.

Practice Makes Natural

Don’t worry if you don’t remember all ten phrases the first time. Start with two or three — maybe “build,” “up,” and “split base” — and try using them while reading recipes or making drinks with friends. Like any language, bar lingo becomes second nature through repetition and confidence. And the best part? Every delicious cocktail you make becomes practice with a reward at the end of the glass.