Beverage Glossary Alphabet (S)

Sambuca (sam-BOO-kah). The generic name for a clear liqueur with a licorice flavor. Sangiovese (SAN-gee-oh-VAY-zee). The red Italian grape used to make Chianti. Sanitize. To destroy bacteria with a chemical solution. Sauvignon Blanc (SO-vin-yon-BLONK). The adaptable white grape used to make many French wines, including white Bordeaux, Graves, Sancerre, Sauternes, and Pouilly Fume′. In the United States and elsewhere this grape is used to make the white wines Fume′ Blanc and Sauvignon Blanc. Schnapps. In the United States a sweet liqueur that is usually fruit- or mint-flavored. Scotch. A whiskey made in Scotland; typically a blend of malt whiskies and grain neutral spirits. Screw-pull. A type of corkscrew that twists into a wine-bottle cork and extracts it. Also called a lever-pull. Seasonal ale. A speciality ale made for spring or fall release; has hints of spices. Sec. A French term on a Champagne label; the literal translation is dry but this wine is slightly sweet. Secondary competitor. A bar that competes with yours simply because it is located in the same area. Sekt (zekt). A German term for sparkling wine. Semillon (SEM-ee-YON). A white grape that had been used primarily for blending but is now bottled as its own varietal; a rich, fruity white wine. Server. A waiter or waitress. Service bar. A bar pouring drinks for table service only, often out of public view. Service encounter. The server’s first contact and subsequent "relationship" with a guest. Service mark. A trademark for a service rather than a product. See trademark. Service napkin. A clean, white towel or napkin carried by a wine server; used to wipe condensation off the bottle and to wipe the lip of the bottle before pouring. Also called a serviette, the French word for napkin. Service scape. The environment in which a service encounter takes place. A service scape includes the de′cor, lighting, music, and anything else that affects the guest experience. Also called a landscape. Shake. To mix a drink by shaking it in a shaker or using a shake mixer. Shake mixer. A top-shaft mechanical drink mixer. Also called a spindle blender. Shaker. The combination of a mixing glass and a stainless-steel container fitting over the glass, in which drink ingredients and ice, are hand-shaken. Shelf life. The length of time that a beverage can be stored without loss of quality. Sherry butt. A wooden cask in which sherry is aged. Shooter. A small, straight-up drink served in a shot glass, typically consumed all at once, as in drinking a toast. Short. A slang term for a drink that equals less than five measures of liquid. Shot. The portion of liquor served straight in a shot glass with a glass of ice water or another liquid on the side. Shot glass. The small glass in which a shot is served. Shrinkage. Losses due to theft, spillage, and other occurrences. Silica. The fine sand used in making glass. Simple syrup. A sweetener for mixed drinks made of one part sugar and one part water. Singani. A Bolivian-made brandy from grapes; a type of pisco. Single-cask. The unblended Scotch from a single cask in a single distillery; usually the most exclusive (and expensive) type of Scotch. Single-malt Scotch. An unblended malt Scotch from a single distillery. Skimming. An identity-theft crime in which an illegal device is used to surreptitiously read (skim) the stored data on the magnetic strip of a credit card and to use the information to make a counterfeit card. Slivovitz (SHLIV-uh-vits). A plum brandy made in central Europe. Snifter. A footed glass with a large, rounded bowl in which brandy is typically served. Solera system. A Spanish storage method for making some kinds of liquor, notably brandy. The system consists of rows of barrels filled with liquor of different ages; the oldest product is tapped and refilled with a younger product, and multiple vintages are blended for product consistency. Sommelier (SUM-el-yay or SOHM-ee-yay). The person who handles the ordering and serving of wines in a restaurant, typically having considerable wine knowledge. Also called a wine steward, cellarmaster, winemaster, or wine waiter. Sour. A family of mixed drinks made with lemon juice, served in a Sour glass, and garnished with cherry and orange. A Whiskey Sour and a Daiquiri are examples of Sours. Sour mash. In whiskey-making a distilling method in which a portion of fermented mash from a previous fermentation is added to fresh mash. Southern Comfort. A brand-named liqueur made from American brandy, peach juice, and other ingredients. Sparkling wine. A wine containing carbon dioxide in solution that bubbles when poured. Spatlese (SHPAYT-lay-zah). A German wine made from fully ripened grapes, late-picked after the official harvest date. Special Occupational Tax. The annual federal tax that each liquor retailer is required to pay (to the TTB) for each place of business. Abbreviated SOT. Speed bar. A very busy, high-volume bar that requires experienced bartenders who can work under pressure. Speed rail, speed rack. A bottle-width rack for liquor bottles that is attached to the apron of underbar equipment. Splash. A slang term for 1/4 of an ounce. Sports bar. A bar with a sports theme that attracts customers by showing a variety of sporting events, usually on big-screen television sets. Spumante (spoo-MON-tee). An Italian sparkling wine. Standard. Another term for the tap or faucet of a keg-beer dispensing system. Standard cost percentage. A cost / sales ratio based on standardized drinks; provides a standard for measuring the actual cost / sales ratio. Standard drink size. A standard amount of prime ingredient used per drink. Standard glass. A glass of a specified size and shape for a given drink. Standardized drink. A drink that is characterized by standard ingredients in standard quantities, a standard portion size, a standard glass size, and standard preparation procedures. See standard. Standardized recipe. A recipe listing specific ingredients and amounts that all bartenders in the business must follow. See standardized drink. Standards of Identity. The U.S. government’s definitions of the various classes of spirits, wines, and malt beverages, including how it is made, what it is made of, its alcohol content, and the type of container in which it is aged. Station. The area of a bar set up for a certain part of the drink-service process, such as a pouring station or a serving station. Steam beer. A beer made by combining bottom fermentation with higher temperatures of ale fermentation. The name refers to the steam that is released when the barrels are tapped. Called dampfbier in Germany. Stemmed glass or stemware. A glass with a foot, stem, and bowl. Still wine. A wine without bubbles; nonsparkling. Stir. To mix a drink by stirring its ingredients with ice in a mixing glass. Stout. A full-flavored dark ale, usually imported, having an alcohol content ranging from 4 percent to as high as 10.5 percent by volume. Straight. A liquor served "as is," without mixing in other ingredients. Straight up. A drink served in a chilled glass without ice. Straight whiskey. An unblended whiskey containing 51 percent or more of a single grain type, usually corn or rye. Strainer, bar strainer. A wire spring with a handle and ears that fit over the rim of a measuring glass or cup. Stripper. A hand tool used for cutting twists of fruit peel. Strip stamp. A Federal stamp placed over the top of a sealed liquor bottle; now most often a tamper-evident closure of metal or plastic. Structure. 1. The term for a combination of attributes of a wine: its sweetness, acidity, and the amounts of tannins and alcohol in the wine. 2. For a cocktail the components that are mixed together to make it: a base spirit, complementary ingredients to modify or enhance flavors, and a garnish. Suberin oak. The type of tree from which natural cork is harvested. Submicron filter. A water filter that removes most types of dangerous parasites from water systems. Subminimum wage. A lower wage (lower than the federal minimum wage) allowed to be paid only to workers under age 20 and only during their first 90 days on the job. Also called a training wage. Suggestive selling. The technique of offering or recommending additional items to customers. Sulfites. Chemicals found naturally in many wines; a small percentage of people have allergic reactions to them. Sweet-and-sour mix. A bar substitute for sugar and lemon or lime in mixed drinks. Sweet stout. A beer made with milk (or lactic) sugar and fewer hops, resulting in a less bitter flavor that some compare to sweetened espresso. Swizzle stick. A stir stick used to mix a drink in the glass. SWOT analysis. An appraisal of four common business factors: strengths, weaknesses, opportunities, and threats. Syrah. An adaptable red grape that makes a tannic, full-bodied red wine; used often in blending. Called Shiraz in Australia. source:(http://www.hotelmule.com/)