1 Flashcards
1
Q
ounces in a shot of liquour
A
1.5 oz OR 45ml
2
Q
why was the concept of alcohol “proof” created
A
18th Brit sailors were paid in rum so it had to be proved.
rum combined w/gunpowder. if burned, the rum was pure. if watered down too much, it would not burn
3
Q
calculate alcohol “proof”
A
proof = double alcohol by volume
(liquid 50% alcohol = 100 proof)
4
Q
lowball versus highball
A
lowball = short glass
highball = large glass
- same amount of alcohol but the lowballs have less mixer so will be stronger
5
Q
rice wine
A
sake
6
Q
what is the fermented ingredient in sake?
A
rice
7
Q
what is the fermented ingredient in beer
A
malted barley
8
Q
what is the fermented ingredient in rum?
A
sugarcane byproducts including molasses
9
Q
origin country of rum
A
india or china
10
Q
what can you determine from the appearence of rum
A
its age. darker = more aged
11
Q
6 drinks using rum,
A
rum & coke
rum runner
pina colata
tom and jerry
mai tai
zombie
12
Q
fermented ingredient in gin
A
juniper
13
Q
juniper is the main ingredient
A
gin
14
Q
what was colonial America’s largest and most prosperous indusrty
A
rum
15
Q
fermented ingredient in vodka
A
grain, potatoes, sugar beet
16
Q
what does vodka look like
A
thick and creamy texture when frozen
17
Q
orgin of vodka
A
14th century Russia
18
Q
3 drinks that use vodka
A
kamikase, white russian, lemon drop
19
Q
what is the fermented ingredient in tequilla
A
blue agave
20
Q
blue agave alcohol drink
A
tequilla
21
Q
N. America’s first indigenous distilled spirit
A
tequilla. Conquistadors adopated it when their brandy ran out
22
Q
orgin of scotch
A
ancient Celts
23
Q
appearence of scotch
A
darkness = age and type of wood it was stored in
24
Q
what is distinct about Scotch compared to other drinks
A
must be distilled and aged for at least 3yrs 1 day
25
how is sour mash whiskey made
different grains are mashed together and fermented
26
what type of liquor is burbon
whiskey
27
what is distinct about burbon compared to other whiskeys
must have 51% corn mixture in its fermented grains
28
4 types of wine
red, white, rose
29
why is red wine read
results from the grape skin contact with the grape's juice duringfermentation
30
temperature at which you should serve red wine
60-65F. warmer than white wine
31
7 types of red wine
carbernet sauvignon
malbec
merlot
petit sirah
pinot noir
sangiovese
zinfandel
32
where does white wine get its color
grape juice/grape skin or just from the juice - not skin, of select red grapes
33
characteristics of ideal white wine glass
narrow with sharp taper at top to let drinker enjoy the armoa of wine
34
at what temperature is white wine best served
45-50F. cooler than red
35
what is a varietal wine
must be at least 75% of one grape variety. the wine is then named after this grape with a capital initial like Chadonnay
36
wine that is 75% a single grape variety
varietal
37
non-varietal wine
blend of serveral types of grapes. must be less than 75% one grape
38
why does rose wine have that blush color
red skinned grapes are used. skins are discarded in teh middle of fermentation rather than remaining throughout
39
provides structure to wine
naturally coccuring perservative from grape skins, stems, seeds
- more dominent in young red wines. mellows over time
40
3 red wine
cabernet sauvignon, merlot, pinot noir
41
4 white wines
chardonnay
pinot grigio
riesling
sauvignon blanc
42
2 types fortified wines
sherry, port
43
what should you taste in pinot noir
cherries raspberries earthiness
44
what grape variety is in a white Bordeaucx
sauvignon blancv
45
distinct aout sake
fermented wine, serve at any temp. not aged for fresher flavor
46
type of beer
ales, largers
47
malt
fermented cereal grains such as wheat and barley
48
ale
made with top fermented strains of yeast
49
larger
bottom fermenting srains of yeast
50
how to serve an ale
ferments best at warmer temperatures which leads to faster fermentation
51
how to serve ale
warmer temperature which leads to faster fermentation
52
how to serve larger
best at cold temperature
53
porter
ale beer
54
stout
ale beer
55
Oktoberfest beer
larger
56
ilsner beer
larger
57
characteristic of cream ale
high level of carbonation, very little hop flavor
58
IPA
indian pale ale
59
what type of beer is Guinness
stout
60
temperature to serve light beer and larger
46F or lower. well chilled
61
temperature to serve ales, stouts, porters
50sF. cellar temperature
62
light beer versus regular beer
lower alcohol content and less calories
63
most popular alcohol beverage in world
beer.
64
first historical mention of beer
6,000BC on Sumerian/Babylonia tablets
65
how did ancient Babylonians regulate beer quality
drowned unfit brewers in tehir own beer
66
link between Pilgrim's landing on Plymouth Rock and beer
Mayflower's log says the crew settled on Plymout Rock because they didn't want to dip any further into their beer supply
67
hx of 6-pack beer
1940s, a brewery did studies and found that 6 cvans was the ideal weight for the average ouswife to carry home
68
domestic beers =3
budweiser, coors, samuel adams
69
example of improted beer
corona-mexico
guinness england/ireland
70
how is age of a whisky determined
age is the amount of timespent in the cask before bottling
71
"musts" for Bourbon
at least 51% corn, must be storred for at least 2 yrs in new, charred oak casks
cannot be distille dot more than 80% alcohol by volume
72
required for Tennessee whisky
msut be from TN, always filtered with sugar-maple charocoal, 10 days to filter
73
licorice flavor
absinthe
74
absinthe
licorish flavor
75
almond flavor
amaretto
76
flavor of amaretto
almond
77
orangeflavor
Curacao
78
Curacao flavor
orange
79
triple sec
type of Curacao (orange flavor)
80
2 brands of Curacao
cointreau & triple sec
81
flavor of coffee
Kahlua
82
Kahlua
coffee and vanilla flavor
83
Jagermeister flavor
bitter cola
84
flavor is bitter cola
Jagermeister
85
flavor is honeydew
Midori
86
Midori
honeydew
87
flavor of Malibu
coconut
88
coconut flavor
Malibu
89
flavor of Kummel
caraway seed
90
alcohol flavor caraway seed
Kummel
91
Southern Comfort
orange-peach made from brandy and whisky
92
Tia Maria
coffee rum
93
creme liquor
liqeurs with enough sugar to become thick and creamy in texture
94
Cacao mit Nuss
cream de cacao with hazlenut
95
Bailey's Irish Cream
creamy spiced toffee
96
Creme de Cacao
chocolate with vanilla overtones
97
strawberry flavored liqueour
creme de fraises
98
mint flavor liquor
creme de menthe
99
"body" of wine
texture/weight of wine in the mouth
100
full-bodied wine
texture/weight of a wine in the mouth is richg, complex, well rounded that lingers int eh mouth
101
light-bodied
texture/weight of wine in the mouth is subtle and ore watery
102
decantation
method of separating the solid liquids that exist in one mixture
103
decanter
vessel that holds the decantation of a liquid which may contain sedimenmt
-used to aerate wine to let it "breathe" enhancing the overall armoa of wine
104
brandy
all distilled wines
105
distillation of a wine
=process of heating wine so the alcohol vaporizes and is collected to make a drink with higher alcohol content
106
study of wine
enology
107
enology
study of wine
108
"legs" of a wine
the syrupy lines taht a wine leaves on teh glass after being swirlled
-nothing to do with wine quality
-heavier/thicker legs indicate higher alcohol/sugar content
109
"vintage year" of wine
year at least 95% of its grapes were harvested (not bottled year)
110
lingering feeling in your mouth after you drink a wine
wine's "finish"
111
"finish" of a wine
lingering feeling in your mouth after you taste a wine
112
magnum
reference to wine
equivalent to 2 standard bottles of wine (75-ml) or 1.5L
113
wine bouquet
smells that originate from the wine making
114
wine aroma
smells origtinating from the rapes itself
115
wine bouquet versus armoma
bouquet: smell that originates from the wine-making
aroma= smells from the grapes
116
hoppiest beers
pale ales are the oppiest
117
"fruitness" of a beer
by-product of yeast fermentation in teh brewing process
118
malting
Malting is a process whereby grains are soaked in water to begin germination, but then removed and either dried or heated to prevent further germination.
119
proof =
x2 % of alcohol by volume
120
to "nose" an alcohol
to smell it in a particular way as to judge its aroma
121
teraspoon = ounce
1/8fl. oz
122
tablespoon
1/2 fl. oz or 15ml
123
pony =
1fl. oz = 30ml
124
shot =
1.5fl. oz or 45ml
125
size of cup
8 fl oz
240ml
126
size of pient
16fl oz
480ml
127
fifth =
25.4fl oz
750ml
128
liter =
33.8fl oz
1L
129
magnum =
1.5L
130
size of Double Magnum
3L
131
decant
to pour wine from a bottle that has deposits into another container, often in a carafe that will allow the wine to breathe
132
to add an ingredient to the remainder of a cocktail
fill
133
to rub sugar on te rim of a glass
frost
134
frost
to rub sugar the rim of a glass
135
crusta
sugar-rimmed glass
136
sugar-rimmed glass
the glass itself = crusta
to rub sugar on the rim = frosts
137
decorate a n alcohol drink with fruit/veggies
garnish
138
to crust an ingredient
muddle
139
to rub salt on the rim of a glass
salt
140
amother round of same dink
back up
141
dry
less sweet
142
unmixed drink including no ice
neat
143
neat
unmixed without ice
144
alcohol with ice
on the rocks
145
bar snacks
sundries
146
flavor of pomegranates
grenadine
147
grenadine
sweet syrup pomegranate floavored
148
why use bar sugar instead of regular
bar sugar dissolves more easily in bar drinks
149
2 drinks that require frosted glass
gimlet
cosmopolitan
150
2drinks that require a salt-rim glass
margarita, salty dog
151
seltzer
soda water with sodium bicarbonate, very slightly salty
152
tonic water
soda water flavored with fruit extracts, sugar, and quinine
153
drinks with lime garnish
rum sour
cosmpolitan
154
garnish of Manhattan
cherry
155
2 drinks with mint
mint julep, mojito
156
drink that uses pearl onions
Gibson
157
Alabama Slammer
1/2 oz Southern Comfort
1/2 oz Amaretto
1/2 oz sloe gin
Dash of fresh lemon juice
Cherry or lemon slice
158
Bahama Mama
1/2 oz lemon juice
2 oz orange juice
2 oz pineapple juice
1 1/2 oz rum
1 oz coconut rum
1/2 oz grenadine syrup
Fresh frui
159
Black Russian
1-½ oz. vodka
¾ oz. Kahlua
160
Black Velvet
1 oz. Guinness or other stout
3 oz. champagne
161
Bloody Mary
1-1/2 oz. Vodka
3 oz. tomato juice
½ oz. fresh lemon juice
Few drops of Worcestershire Sauce, to taste
Freshly ground black pepper
Dash of celery salt
Grated horseradish
Tabasco sauce
Lemon wedge and celery stick
162
Bombay Punch
3 oz. Maraschino syrup or Grenadine
3 oz. apricot liqueur
3 oz. Curacao or Cointreau
2 cups sherry
2 cups brandy
1 liter soda water
1 liter ginger ale (or ½ liter ginger ale plus
½ liter champagne)
Fresh fruit and sprigs of sugared mint
(25 5-oz. servings)
163
Martini
1-1/2 oz. gin (or vodka)
½ oz. dry vermouth
Lemon peel or olive
=splash of olive brine for a dirty martini
164
Cosmopolitan
2 oz. vodka
2 oz. cranberry juice
1 oz. fresh lime juice
¾ oz. Cointreau
Lime wedge
165
Fuzzy Navel
2 oz. peach schnapps
4 oz. fresh orange juice
Orange peel or peach slice
166
Irish Coffee
1-½ oz. Irish or blended whiskey
1-½ oz. tsp. sugar
4 oz. hot, strong, black coffee
Sprinkle of cinnamon or chocolate curls
Whipped cream
167
Gin and Tonic
Gin
Tonic water
Lime wedge
168
Kamikaze
1-½ oz. vodka
1 oz. triple sec
1 oz. fresh lime juice
169
Lemon Drop
1-1/2 oz. lemon-flavored vodka
¾ oz. fresh lemon juice
1 tsp. simple sugar
170
Long Island ice tea
¾ oz. rum
¾ oz. gin
¾ oz. vodka
¾ oz. tequila
¾ oz. triple sec
1 oz. fresh lemon juice
Cola
Lemon wedge
171
Manhattan
1-1/2 oz. blended whiskey
¾ oz. sweet vermouth
Dash of bitters
Maraschino cherry
172
Margarita
1-½ oz. tequila
½ oz. triple sec
Juice of ½ fresh lime
Lime wedge
173
Mimosa
Champagne
Freshly squeezed orange juice (no seeds)
Dash of Grand Marnier (optional)
174
Mind Eraser
What is in a:
Mind Eraser
A
1-1/2 oz. vodka
1-1/2 oz. Kahlua
Soda Water
175
Metropolitan
What is in a:
Metropolitan
A
1-1/4 oz. brandy
1-1/4 oz. sweet vermouth
½ tsp. simple syrup
Dash of bitters
176
Mojito
1-½ oz. light rum
1 tsp. simple syrup
Juice of 1 fresh lime
Soda water
Mint leaves
177
Mudslide
¾ oz. vodka
¾ oz. Kahlua
¾ oz. Irish cream liqueur
Chocolate curls
178
Old Fashioned
2 oz. bourbon or blended whiskey
1 sugar cube
2 dashes of bitters
Cherry for garnish
179
Rob Roy
1-1/2 oz. scotch
¾ oz. sweet vermouth
Dash of bitters
Cherry
180
Pina Colada
1-½ oz. golden rum
1-½ oz. coconut cream
4 oz. pineapple juice
4-5 ice cubes
Pineapple chunks
Cherry
181
Sangria
1 bottle (750 mL) full-bodied red wine
2 oz. brandy
2 oz. simple syrup
Sliced oranges and lemons
1 cup soda water
182
Screwdriver
2 oz. vodka
4 oz. freshly squeezed orange juice
Orange slice
183
Sex on the Beach
1 oz. vodka
3 oz. cranberry juice
3 oz. pineapple juice (or orange juice)
1 oz. peach schnapps
184
Strawberry Daiquiri
A
1-½ oz. light rum
¾ oz. Curacao or triple sec
¾ oz. lime juice
½ tsp. sugar
6 ripe strawberries, hulled
4-5 ice cubes
Slice of fresh fruit
185
Sidecar
1-1/2 oz. cognac or brandy
¾ oz. Cointreau
Juice of ¼ of a lemon
186
TOm Collins
2 oz. gin
1 tsp. sugar
Juice of ½ fresh lemon
Soda water
Lemon wedge
Cherry
187
Tequila Sundrise
1-1/2 oz. tequila
6 oz. fresh orange juice
½ oz. Grenadine
188
Whiskey Sour
2 oz. blended whiskey
½ oz. simple syrup
Juice of ½ a fresh lemon
Orange slice
Cherry
189
White Russian
A
1 oz. vodka
1 oz. Kahlua
1 oz. heavy cream
190
technique for mixing highballs
`A
Fill a highball glass 3/4 with ice
Pour 1.5 liquor and fill with mixer
Stir
191
typical liquor to mixer ratio in a highball
1:4
192
Greyhound
1.5 Vodka, fill with grapefruit juice. no garnish
193
Salty Dog
1.5 vodka or gin, fill with grapefruit juice. salted rim but no garish
194
Sea Breeze
1.5 oz vodka
Fill with grapefruit juice
Color with cranberry juice
Garnish with lime
195
Hawaiian Sea Breeze
1.5 oz vodka or dark rum
Fill with pineapple juice
Color with cranberry juice
No garnish
