Classic cocktails have enjoyed a renaissance in recent years. But with the renewed interest in old-fashioned drinks like martinis, sazeracs, and, well… old-fashioneds comes an uptick in customers using—and misusing—common bartending terms.

Never fear! Here’s a handy bartending terminology guide to help you avoid those mixology mishaps. Whisky lovers take note: if you’ve ever ordered a favourite single malt “straight up,” expecting a simple pour into a glass… keep reading.

Neat vs. up vs. straight up

These three terms are probably the most misused of all. Here’s what they actually mean:

Neat: A spirit poured straight into a glass at room temperature, no ice, no mixer.

Up: Chilled (usually shaken or stirred with ice) and strained into a stemmed cocktail glass—cold but without ice in the glass. Years ago some bartenders used the term “down” for the same drink served in a rocks glass, but that phrase is rarely heard today.

Straight up: Technically not a formal bartending term. Many guests say it when they really mean “neat,” while some bartenders interpret it as “up.” If you use it, expect them to ask for clarification.

Tip: A standard neat or on-the-rocks pour is often slightly larger than a simple “shot,” so prices may differ depending on the venue.

Dry vs. wet

These terms show up most with martinis and can be a little counter-intuitive.

• Dry: Means less dry vermouth, not more.

• Extra dry: Virtually no vermouth at all.

• Wet: More vermouth.

• Extra wet: Heavier still on the vermouth.

Note that other cocktails, like a dry Manhattan, have their own definitions—usually using dry vermouth instead of sweet, not just reducing the amount.

Over vs. on the rocks

An easy one at last. Both mean a drink served over ice. “On the rocks” is the more widely recognised phrase, but “over” still pops up with some bartenders or older patrons.

Back vs. chaser

These are similar but used slightly differently:

• Back: A drink sipped alongside the main spirit (for example, “a whisky neat with a water back”).

• Chaser: Something you drink after a quick shot (e.g., “a shot of whisky with a soda chaser”).

You can swap the terms without much confusion—most bartenders will understand either.

Seltzer vs. soda

Even the fizzy mixers can be tricky:

• Seltzer / sparkling water: Plain carbonated water with no added minerals.

• Club soda / soda water: Carbonated water with added minerals, giving a slightly different taste.

Choose whichever suits your palate.

Twist vs. squeeze

A twist is a thin strip of citrus peel twisted over the drink to release aromatic oils, then dropped in or used as a garnish. It adds fragrance, not juice.

If you’d like a wedge of lemon or lime to squeeze for juice, be sure to ask for a squeeze or a wedge, not a twist.

Quick Takeaway

When in doubt, spell out what you want - neat and room-temperature, chilled with no ice, or with a splash of soda. Bartenders everywhere will thank you, and your drink will arrive exactly as intended.