Jameson is largely used in the English language and it is also derived from English origins. If getting it right takes a lot of insight and care into 1) what drinks you have to offer, and 2) respectful suggestions/clarifications as to preparations methods, especially if it seems a slip of the tounge, it may be good for the bartender to look past literal interpretations. So relax and understand that there are misunderstandings. 1. But now the term “chilled shot” has come into use to avoid the confusing of whether you want the shot chilled or not.
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Drop three or four ice cubes in a glass and add about 2 ounces of whiskey.
Sorry. Some whiskey drinkers prefer to not dilute or mix their favorite tipple with water or any other beverage.
Conversely, after bartending out East, I’m amazed at how many martini/manhattan drinkers want the rocks from the mix on the side. It derives its name from the fact that the peel is “twisted” over the surface of the drink to express the oils. One of the reasons I’ve asked for rocks on the side of an up martini is that the bartender works the shaker so hard that it’s a watery mess by the time it arrives.
I don’t think many will argue on the meaning of “neat”… i.e. I understand Chucks arguements.
If you have a bartender who’s antagonistic, do the best you can to enjoy your drink and find another place. The funny thing about this is, when you try to clarify a customer’s terminology, they sometimes look at you like you’re the idiot.
I am currently a server and there is a new bartender who is telling me that neat means chilled and up means not chilled. It’s absurd. And “straight up” is the same but in stemware.
Go to town and add maple syrup and whipped cream for a really luxurious drink. Most people LOVE it. Big thank you to reader Jonathan for providing this informative link about this.
Top up the cocktail with iced sweetened tea. If it is their dime, my real work starts when i have to find the delta between what is asked for and what is truly wanted. DJ – We don’t typically keep spirits chilled because they – especially nice whiskies – don’t reveal all of their wonderful aromas and flavors at that temperature. “Up” implies that there was some preparation involved, and that there is no ice in the final product. As mentioned, straight also can refer to a pure pour of a shot of liquor.
Here’s the rub though.
I’m sure the whole hot-water set-up takes more time, so an extra-charge for that doesn’t bother me…But the term “neat” surprised me then, & it especially perplexes me NOW after reading this thread! I really need to get on the splash of water thing myself.
That’s how the term “neat” is used. I often work very closely with people in the hospitality industry, and it sounds to me like you’re the kind of customer who gets a hidden round of applause when he leaves the establishment. I thought it meant just what you had described – out of the bottle with nothing added.
Scotch’s are one of my weak points) but please, please, please drop the attitude. May be a loaded question, but what’s the main difference between single malt scotch vs others vs Tennessee whiskey vs Irish whiskey vs bourbon, etc. Don’t take a chance that he may accidentally put in more than simple syrup. Allowing the customer to make a mistake is not good service IMO. [Name of bourbon] “up” and “shaken” or “strained” or… (as applicable), perhaps? Life is too short to deal with bartenders who could never make mistakes and take stances of “if this guy wants it this way, this is how he gets it. Also, you can’t “send drinks back” when it’s obviously your screw up. Both drinks are Irish, and they complement each other in smoothness and depth of flavor. I have been drinking for a fair amount of time, in bars all over America. Wootten (#69) wins a coveted Internet Ass-hat Award. Glenmorangie also makes some very nice products in various finishes – sherry, port, Sauternes, etc. I wish I could find a bar that is run by professionals like yourselves. The “neat” charge was not for a hot-water setup, just a bartender that didn’t know or didn’t understand the question.
“(unless you ask for it)” Like I said, I did/do ask for it that way.
A delicate blend of gin and vermouth, the Martini is ruined by a big squeeze of lemon juice. BTW Sir – is Up also about delivery in an elevated glass?
My ‘bar’ does not go low enough for me to say “Hey, that is what they said they wanted…..”.
Neat. Is there a term for getting ones liquor pre-chilled? (by the way, classy, urban, upscale bar, but no “extra” charge. 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…, Update! I’m a damn good bartender. There’s a bar in my home town that uses their front window as a backdrop for their liquor display. I’m not cheap, i just wanted it right.
Rusty Nails are usually on the rocks FYI.
Shouldn’t be a problem for most decent cocktail bars! 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. Not sure if you’ll see this, but I hope it helps. two questions from a ‘kid’ who knows nothing. Call it what you will, it's the same drink. Just call it a Screwdriver and ask for a lemon garnish. It’s not my job to give you what I think you should have. When it’s me taking the order, I’ll try to act like I’m the idiot.
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Helps me pace myself if I’m out for the evening.).
DRANIK THAT SSHIT LIEKE THERE ISS NOM TOMORRROW!!!!!! And don’t think I’ve forgotten about the last time I served you the dragon @ Soriah. Information and translations of Jameson in the most comprehensive dictionary definitions resource on the web.
Gently stir the drink until all the ingredients are mixed.
Also, when wanting only a few cubes of ice in a snifter to drop into scotch, how do you order this? Jameson Irish Whiskey. Total Time: 10 minutes | Prep Time: 5 minutes | Serves: 1. For a customer to then blame me because I should have known what they meant is just absurd. Neat: Right out of the bottle. Thanks!
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. No, a decade later and the terminology is still generally the same in most bars here. Bar #2: I ordered that same drink & it was served exactly as I asked (same procedure as Bar#1)but when I got my bill, I was charged $10 each for the 2 drambuies, along with a $3/drink “neat” charge.
Up: Chilled, and served in a cocktail glass. I ordered a whiskey straight up last night in a nice (but brand new) bar (now I know I should have ordered it neat) but it came in a shot glass, and I was put off. "..no". My other question is about light. A little help…. Dan, I think that a hard-core whiskey drinker looking for a “Lagavulin, straight up” is going to have a problem with your definition, there. 3 Answers.
I like the drink as is, and don’t see the need to add water or ice. It didn’t break my heart to get that double Scotch, but it *did* surprise me. Que?
A term like “rocks back” seems like it would be more effecient to convey this. Jameson Whiskey and Water. Almost sent it back for a lowball glass but was insecure in my order to begin with and didn’t want to be a snob.
Note that the default generic “twist” is made from lemon peel. Since I don’t polish the 375mls off like I used to, it’s my approach to drinking the my favorite of all liquors now. 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? Typically, these drinks are associated with a cocktail glass, and this makes it easy to remember. Three seems to be just right – the Goldilocks effect.
So, for instance, if you ordered a grey goose martini your ticket would say Grey Goose $10, and a $2 martini charge. I get this a lot.
Wootten – I’m sure that’s how you do it at whatever dance club or dive bar you’ve been working in for the past year, but I assure you this is not really proper terminology. I say a sign or maturity is to be able to drink coffee black, smoke cigs unfiltered and drink whiskey neat!! Besides, if it’s been in the freezer it doesn’t dilute properly when making a martini. Adding a little lemon juice balances the sickly sweetness of the mixer.
One variation of Long Island iced tea substitutes Jameson for the usual vodka, white rum, tequila and gin. He was a professional, with a hard earned diploma from the University of Georgia to prove it.
Whats the definition of many liquors, not pre-chilled, no ice? Strain the cocktail into a coupe cocktail glass. Terrible service, terrible drinks, no ingenuity.
So there you have it.
Am I imagining this, or do you other folks concur?
Thoughts? Just think of it as being served in a glass that is elevated (up) by a stem. If you, however, think business increases by asking customers “where do you get off?! Drinking whisky neat in moderation will help your circulatory system, prevent blood clots that may cause an ischaemic stroke. what, i would be cool to you and you would not be huffy if i say and swilled $2 drafts all night like a frat boy?
What’s more, perhaps you can settle a private wager — what is implied if someone orders a similar drink “short and neat”? Second time I went for one, asked a different 'tender who simply nodded and went off. But thank you again for the education. The variant spelling Jamieson is another English form. Good article and comments. Suck it up, have the bartender strain the whiskey/whisky into another glass and learn from your mistake rather than throwing a perfectly good (yet slightly chilled) drink away. Get your answers by asking now. And back to another that no one would argue, I’d imagine, “on the rocks” is simply served in a glass over ice.
Also, being a novice, I then assumed that the word “neat” meant “warm, over hot water”. It’s a sad world, but this drinking thing is getting to be more interesting than a craps game…. Jameson Irish Whiskey is a flavorsome companion to mixers and an inspired ingredient in cocktails.
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