Up

A drink served up has been chilled and diluted by shaking or stirring it with ice, then strained into a glass that holds no ice at all, most often a coupe, martini or Nick and Nora glass. Classics like a Martini, Manhattan, or Daiquiri are all traditionally served up.

The point of serving up is presenting a drink that is already fully chilled and diluted to its intended strength, then keeping it that way for the whole time it is being sipped, since there is no ice sitting in the glass to melt further and change the balance as the drink warms. That makes precise shaking or stirring time more important than it is for a drink served on ice.

Stemmed glassware is traditional for up drinks partly so a hand holding the glass by the stem does not warm the liquid inside the bowl. A common mix-up is confusing up with neat, which skips the shaking or stirring and dilution step entirely and is simply a spirit poured straight and served at room temperature.