Bartending terminology
terms used in drinking culture and bartending
Various unique terms are used in bartending.
Definitions and usage
Straight, up, and straight up
In bartending, the terms "straight up" and "up" ordinarily refer to an alcoholic drink that is shaken or stirred with ice and then strained and served in a stemmed glass without ice. "Straight" ordinarily refers to a single, unmixed liquor served without any water, ice, or other mixer. In this sense, "straight" can sometimes be used as a synonym for either "straight up" or "neat".
Furthermore, "straight" is also a term of art for a particular type of whiskey produced in the United States. United States federal law defines the term "straight whiskey" as whiskey that has met particular requirements for its ingredients, production process, and aging. For example, the label of a bottle of top-shelf bourbon typically identifies the product as "Kentucky straight bourbon whiskey".
While the meaning of "up" and "neat" is ordinarily clear, some clarification may be needed for "straight" and "straight up", to determine whether the spirit is intended to be chilled and strained or served undiluted at room temperature.
Unmixed liquors may be served either neat, up, or on the rocks, with differing conventions. High-quality whisky and other aged liquor are most often served neat, while lower-quality whisky is usually served with a mixer or on the rocks.
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