Bartender Lingo Decoded: Phrases You’ve Heard but Never Understood

Ever been sitting at the bar in Boston, sipping your drink, and overheard your bartender say something that sounded like a secret code? Bartenders have their own language behind the bar — a mix of tradition, shorthand, and inside jokes that make service fast and smooth. Here’s a quick guide to some common bartender lingo you might hear on your next visit.

“Neat”

Order a drink neat and you’ll get liquor poured straight into a glass, no ice, no mixer, no garnish — just pure spirit.

“On the Rocks”

This one’s a classic: your drink served over ice. A whiskey on the rocks is just whiskey in a glass with ice cubes.

“Up”

When someone orders a cocktail “up,” it means it’s chilled with ice (usually shaken or stirred), but then strained into a glass without ice. Think martinis and Manhattans.

“86”

If something is “86’d,” it means the bar is out of it or it’s no longer available. You’ll usually hear it shouted when an ingredient is running low mid-shift.

“Dirty”

Most commonly used with martinis. A “dirty martini” has olive brine added for that salty kick. The “dirtier” it is, the more brine you’re getting.

“Well” vs. “Top Shelf”

The well is the bartender’s go-to lineup of house liquors, usually the more affordable options. Top shelf refers to the premium spirits — often literally kept on the top shelf behind the bar.

“Back”

A back is a small glass of something served alongside your main drink. A whiskey with a water back means you’ll get your whiskey and a small glass of water on the side.

“Last Call”

Every bar-goer knows this one, but it’s worth decoding: last call means it’s your final chance to order a drink before the bar closes service.

Next time you’re at the bar and hear these terms, you’ll be in on the language. And if you’re not sure what something means? Just ask your bartender — we love sharing a little behind-the-scenes knowledge (and maybe teaching you a new phrase or two).