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18-516: Vana Tallinn is typically served on the rocks but may also be used for cocktails , food, coffee or mulled wine . The recipe for Vana Tallinn (45% vol) was invented in 1960 by the master distiller Ilse Maar, the bottling manager Bernhard Jürno and the distillery specialist Jaan Siimo . Vana Tallinn (45% vol) was the only drink in the Vana Tallinn product family until 1999, with liqueurs with an alcohol content of 40% and 50% vol added at

36-401: A garnish . 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 or blended with ice instead of cubes. "Hot Toddy" drinks are cocktails served hot as the name implies. A shot of whisky, tequila , or vodka, when served neat in a shot glass,

54-409: A later time. More than 115 million bottles of Vana Tallinn liqueur have been sold since the production began in 1960. As of 2022, Vana Tallinn liqueur is sold in 60 countries around the world. In 2018 Liviko announced they started to export Vana Tallinn to Spain, and in 2019 to India . Vana Tallinn liqueurs: Vana Tallinn Cream liqueurs: Other variants: Vana Tallinn Baltic Sommelier Grand Prix

72-454: 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. "With a twist" signals the bartender to add a " twist " of the peel of a citrus fruit to the cocktail. Often, the bartender will hang the rind of the citrus on the glass as

90-413: A shot to relieve the bitter taste or strong kick of the alcohol. A relatively new type of chaser is called " pickleback " wherein a shot of liquor is chased by a shot of pickle brine. 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

108-475: 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

126-405: A whole fresh citrus fruit with a small kitchen knife immediately prior to serving, although a peeler, citrus zesters , or other utensil may be used. A curled shape may come from cutting the wedge into a spiral, winding it around a straw or other object, or as a byproduct of the cutting. The name may refer to the shape of the garnish, which is typically curled or twisted longitudinally, or else to

144-437: A wine list. On the rocks Various unique terms are used in bartending . 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

162-442: 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" 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

180-602: Is an annual sommelier competition to find the best sommelier in the Baltic States (Estonia, Latvia and Lithuania ). The competition was named after Vana Tallinn. Sommelier competition has been organized since 2006 by Liviko in cooperation with the Sommelier Associations of Estonia, Latvia and Lithuania. Finalists of the competition undertake a series of skill tests including blind tasting, decanting, serving wine, food matching and correcting mistakes on

198-553: 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 Israel , 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

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216-403: The act of twisting the garnish to release fruit oils that infuse the drink. Other techniques include running the twist along the rim of the glass, and "flaming" the twist. They are generally about 50 mm (2 inches) long (although length varies), and thin. Cocktails featuring a twist include Horse's Neck . A lemon twist is also an optional garnish for the martini , and an orange twist

234-426: The available selection. 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

252-399: 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

270-411: 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

288-461: 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. Unmixed liquors may be served either neat, up, or on

306-475: 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. A drink served "neat"

324-463: 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 . Twist (cocktail garnish) A twist is a piece of citrus zest used as a cocktail garnish , generally for decoration and to add flavor when added to a mixed drink. There are a variety of ways of making and using twists. Twists are typically cut from

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