• Planners Pocket Dictionary: Raising the Bar at Cocktail Hour

     
    FROM THE Fall 2016 ISSUE
     

    Tear out this one-sheet and stash it in your “back pocket” for future reference.

When it comes to special events, the bar is often one of the main attractions. To help your cocktail hour run as efficiently as possible, it’s important to understand the lingo. We hooked up with Kay Alonge of Jewell Events Catering, who serves up a hi ball of terms you should know.

86 – menu item no longer available

BEHIND THE STICK – slang term for the act of getting behind the bar and bartending

CALL DRINK – drink ordered by naming specific brands of liquor and mixers, i.e. Jack & Coke

CORKAGE – the charge (per bottle) for serving wine brought into an event by a sponsor or client

DEEP – a measure of how busy a bar is; for example, “three-deep” means three guests are waiting to be served

FREE POUR – pouring without a measuring device

FULL BAR – a bar that is fully stocked with standard liquor, mixers and materials (here, the recommended bartender to guest ratio is 1:50)

FULL KEG – also called a half barrel; equivalent to 165 cans of beer (or 6.8 cases)

GOLDEN RATIO – 2:1:1, meaning two drinks per guest per hour HI BALL – a tall drink glass

HOSTED BAR – a bar that serves free drinks to guests, but isn’t necessarily a full or open bar (also referring to sponsored bars)

HOUSE BRAND – any brand of liquor served when a customer requests a drink by its generic name, e.g., gin and tonic or scotch and soda (also known as well brand)

LO BALL – a short drink glass (aka rocks glass)

LUG – crate used to store glassware

NEAT – cocktail style meaning the spirit is served without ice

OPEN BAR – typically a full bar that serves free drinks to guests at an event

PREMIUM – more expensive liquor brands that can typically be found stocked on the top shelf

SANIT – back of house area used to stage dirty glassware and/or catering items during an event (an abbreviation of sanitation)

SOFT BAR – a bar that serves beer and wine only (here, the recommended bartender to guest ratio is 1:75)

SPEED RACK – commonly used bottles placed near the ice well

STANDARD SHOT – 1.25 to 1.5 ounces of a spirit served in a small shot glass

STEMWARE – glassware typically used to serve wine

TWIST – citrus peel that is rimmed along a cocktail, and then twisted and dropped in as a flavorful garnish

UP – spirit stirred with ice and strained into a chilled glass (aka straight-up)

WHEEL – a slice of fruit [usually citrus] cut perpendicular and used as garnish or decoration

Kevin Hubschmann is a New Jersey-based comedian who has been making people laugh for most of his life. But after not finding as many opportunities to perform live even before the pandemic, he started hosting popup comedy shows in New York City in 2019 under the business name Laugh.Events (pronounced Laugh Dot Events).

 

In the wake of a total global crisis, the Meet Minneapolis team got to work. 

Connecting the Community

Last summer, as communities across the state reeled, the CVB launched the “We Need Us!” campaign as a rally cry and reminder on the importance of supporting the businesses that make Minneapolis so unique.

“It really came from this question of, ‘How can we support our community that’s hurting in so many ways and make locals feel comfortable making those choices?’” says senior vice president of destination branding & strategy Courtney Ries.

 

Your team may have worn out the Zoom happy hour, but these virtual team-building options offer ways to connect and engage on a whole new level.