Served down

Bartending lingo, meaning to serve a cocktail without ice in non-stemmed glassware, as opposed to 'served up' e.g. in a coupe or martini glass.

The term probably comes from the fact that cocktails with no ice are typically served in stemmed glassware, so they keep colder for longer, literally raised above the base of the glass (served up). A cocktail like the Sazerac however, is not typically on the rocks, yet is often served in stemless glassware like a rocks glass or gibraltar glass (served down).

We make our Sazeracs stirred, served down, with a lemon peel as garnish.