In bartending terms, what does "float" refer to?

The term "float" in bartending specifically refers to the technique of layering a liquid on top of another, creating a distinct separation between the two. This process is typically used to enhance the visual appeal of a cocktail, as well as to introduce different flavor elements that can be enjoyed sequentially as the drink is consumed.

To achieve a float, bartenders carefully pour a less dense liquid over the back of a spoon or along the side of the glass, allowing it to gently rest on top of the denser liquid below. This requires precision, as the goal is to maintain the layers without mixing them. Common examples of cocktails that utilize floating techniques include those topped with a layer of cream, grenadine, or certain liqueurs.

Other options in the question refer to different techniques employed in bartending—mixing refers to the act of combining ingredients thoroughly, shaking involves vigorous agitation to blend ingredients, and chilling a cocktail generally means to cool it down before serving, often done by shaking or stirring with ice. These actions serve different purposes and do not involve the concept of floating, which is uniquely about creating layers.