Bartending terminology
Various unique terminology is 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" (since about 95% of all bourbon is produced in Kentucky). 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. Neat. A drink served "neat" is a single , unmixed liquor served without being chilled and without any water, ice, or other mixer. Neat drinks are typically served in a rocks glass, shot glass, snifter, Glencairn glass, or copita. On the rocks. "On the rocks" refers to liquor poured over ice cubes, and a "rocks drink" is a drink served on the rocks. Rocks drinks are typically served in a rocks glass, highball glass, or Collins glass, all of which refer to a relatively straight-walled, flat-bottomed glass; the rocks glass is typically the shortest and widest, followed by the highball which is taller and often narrower, then  the Collins which is taller and narrower still. Garnish. "With a twist" signals the bartender to add a "twist" of the zest of a citrus fruit (bar choice, if unspecified) to the cocktail. Often, the bartender will hang the rind of the citrus on the glass as a garnish (see martini photo above). Cocktails. Cocktails are generally served chilled, although some (e.g., margaritas) may be served either with or without ice, and this must be specified. Cocktails can be served "frozen", which is with crushed ice instead of cubes. 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. Vodka can be stored as a liquid well below the freezing point of water because of its high proof and low particulate content, and cocktails made with sub-freezing vodka are sometimes requested to minimize the amount of added water from melted ice during shaking. Chaser. A shot of whisky, tequila, or vodka, when served neat in a shot glass, is often accompanied by a "chaser" (a mild drink consumed  after a shot of hard liquor) or a "water back" (a separate glass of water). These terms commingle as well; it is common in many locales to hear a "beer back" ordered as the chaser to a shot. A drink may specifically be ordered "no chaser" as well. In the United Kingdom, a "chaser" usually refers to a shot taken after a pint of beer or similar. In Israel, on the other hand, a chaser is simply a smaller version of a shot. In the Philippines and Canada, "chasers" are beverages, mostly sweet ones, that are drunk immediately after downing  a shot to relieve the bitter taste or strong kick of the alcohol. A relatively new type of chaser is called "pickleback". Well and top-shelf. Drinks establishments will often have a lower-priced category of drinks, known as "well drinks" or "rail drinks", and a higher-priced category known as "top-shelf" or "call" drinks, and will use upselling by offering the higher-priced category when taking orders. The terms come from the relative positions of the bottles of spirit used for the drinks; the cheapest version of a spirit offered by a bar is typically stored in a  long rail or "well" making it readily available to a busy bartender, while the more expensive, better-quality liqueurs and spirits are displayed on shelves behind the bar where they attract patrons to the available selection. Sizes. Alcoholic beverages are sold in a wide variety of sizes, for example: Rather than use measuring equipment, professional bartenders usually use a pour spout inserted into the mouth of the bottle, which restricts the flow of liquid to a standard rate allowing reasonably accurate time-based pours. For instance, a "6-count" is a common analogue for a 1.5oz jigger, which can  be trained to by having the bartender upend the bottle (with pour spout installed) and counting to 6 out loud as quickly as the words can be said clearly. This method breaks down into convenient sub-measures; each count is approximately one-quarter fluid ounce, making a "pony" 4 counts and a "half-jigger" 3 counts. This system is not perfect because liquids of different viscosities will pour at different rates through the same spout, but it does allow consistent pours from drink to drink for a consistent result from each bartender, while being much faster than using a thimble  measure or similar spirit measure.