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1 Flashcards

1
Q

ounces in a shot of liquour

A

1.5 oz OR 45ml

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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

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3
Q

calculate alcohol “proof”

A

proof = double alcohol by volume
(liquid 50% alcohol = 100 proof)

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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

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5
Q

rice wine

A

sake

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6
Q

what is the fermented ingredient in sake?

A

rice

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7
Q

what is the fermented ingredient in beer

A

malted barley

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8
Q

what is the fermented ingredient in rum?

A

sugarcane byproducts including molasses

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9
Q

origin country of rum

A

india or china

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10
Q

what can you determine from the appearence of rum

A

its age. darker = more aged

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11
Q

6 drinks using rum,

A

rum & coke
rum runner
pina colata
tom and jerry
mai tai
zombie

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12
Q

fermented ingredient in gin

A

juniper

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13
Q

juniper is the main ingredient

A

gin

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14
Q

what type of alcohol is scotch

A

whiskey

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15
Q

what was colonial America’s largest and most prosperous indusrty

A

rum

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16
Q

fermented ingredient in vodka

A

grain, potatoes, sugar beet

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17
Q

what does vodka look like

A

thick and creamy texture when frozen

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18
Q

orgin of vodka

A

14th century Russia

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19
Q

3 drinks that use vodka

A

kamikase, white russian, lemon drop

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20
Q

what is the fermented ingredient in tequilla

A

blue agave

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21
Q

blue agave alcohol drink

A

tequilla

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22
Q

N. America’s first indigenous distilled spirit

A

tequilla. Conquistadors adopated it when their brandy ran out

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23
Q

orgin of scotch

A

ancient Celts

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24
Q

appearence of scotch

A

darkness = age and type of wood it was stored in

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25
Q

what is distinct about Scotch compared to other drinks

A

must be distilled and aged for at least 3yrs 1 day

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26
Q

how is sour mash whiskey made

A

different grains are mashed together and fermented

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27
Q

what type of liquor is burbon

A

whiskey

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28
Q

what is distinct about burbon compared to other whiskeys

A

must have 51% corn mixture in its fermented grains

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29
Q

4 types of wine

A

red, white, rose

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30
Q

why is red wine read

A

results from the grape skin contact with the grape’s juice duringfermentation

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31
Q

temperature at which you should serve red wine

A

60-65F. warmer than white wine

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32
Q

7 types of red wine

A

carbernet sauvignon
malbec
merlot
petit sirah
pinot noir
sangiovese
zinfandel

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33
Q

where does white wine get its color

A

grape juice/grape skin or just from the juice - not skin, of select red grapes

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34
Q

characteristics of ideal white wine glass

A

narrow with sharp taper at top to let drinker enjoy the armoa of wine

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35
Q

at what temperature is white wine best served

A

45-50F. cooler than red

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36
Q

what is a varietal wine

A

must be at least 75% of one grape variety. the wine is then named after this grape with a capital initial like Chadonnay

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37
Q

wine that is 75% a single grape variety

A

varietal

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38
Q

non-varietal wine

A

blend of serveral types of grapes. must be less than 75% one grape

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39
Q

why does rose wine have that blush color

A

red skinned grapes are used. skins are discarded in teh middle of fermentation rather than remaining throughout

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40
Q

provides structure to wine

A

naturally coccuring perservative from grape skins, stems, seeds
- more dominent in young red wines. mellows over time

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41
Q

3 red wine

A

cabernet sauvignon, merlot, pinot noir

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42
Q

4 white wines

A

chardonnay
pinot grigio
riesling
sauvignon blanc

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43
Q

2 types fortified wines

A

sherry, port

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44
Q

what should you taste in pinot noir

A

cherries raspberries earthiness

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45
Q

what grape variety is in a white Bordeaucx

A

sauvignon blancv

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46
Q

distinct aout sake

A

fermented wine, serve at any temp. not aged for fresher flavor

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47
Q

type of beer

A

ales, largers

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48
Q

malt

A

fermented cereal grains such as wheat and barley

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49
Q

ale

A

made with top fermented strains of yeast

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50
Q

larger

A

bottom fermenting srains of yeast

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51
Q

how to serve an ale

A

ferments best at warmer temperatures which leads to faster fermentation

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52
Q

how to serve ale

A

warmer temperature which leads to faster fermentation

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53
Q

how to serve larger

A

best at cold temperature

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54
Q

porter

A

ale beer

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55
Q

stout

A

ale beer

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56
Q

Oktoberfest beer

A

larger

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57
Q

ilsner beer

A

larger

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58
Q

characteristic of cream ale

A

high level of carbonation, very little hop flavor

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59
Q

IPA

A

indian pale ale

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60
Q

what type of beer is Guinness

A

stout

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61
Q

temperature to serve light beer and larger

A

46F or lower. well chilled

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62
Q

temperature to serve ales, stouts, porters

A

50sF. cellar temperature

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63
Q

light beer versus regular beer

A

lower alcohol content and less calories

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64
Q

most popular alcohol beverage in world

A

beer.

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65
Q

first historical mention of beer

A

6,000BC on Sumerian/Babylonia tablets

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66
Q

how did ancient Babylonians regulate beer quality

A

drowned unfit brewers in tehir own beer

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67
Q

link between Pilgrim’s landing on Plymouth Rock and beer

A

Mayflower’s log says the crew settled on Plymout Rock because they didn’t want to dip any further into their beer supply

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68
Q

hx of 6-pack beer

A

1940s, a brewery did studies and found that 6 cvans was the ideal weight for the average ouswife to carry home

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69
Q

domestic beers =3

A

budweiser, coors, samuel adams

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70
Q

example of improted beer

A

corona-mexico
guinness england/ireland

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71
Q

how is age of a whisky determined

A

age is the amount of timespent in the cask before bottling

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72
Q

“musts” for Bourbon

A

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

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73
Q

required for Tennessee whisky

A

msut be from TN, always filtered with sugar-maple charocoal, 10 days to filter

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74
Q

licorice flavor

A

absinthe

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75
Q

absinthe

A

licorish flavor

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76
Q

almond flavor

A

amaretto

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77
Q

flavor of amaretto

A

almond

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78
Q

orangeflavor

A

Curacao

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79
Q

Curacao flavor

A

orange

80
Q

triple sec

A

type of Curacao (orange flavor)

81
Q

2 brands of Curacao

A

cointreau & triple sec

82
Q

flavor of coffee

A

Kahlua

83
Q

Kahlua

A

coffee and vanilla flavor

84
Q

Jagermeister flavor

A

bitter cola

85
Q

flavor is bitter cola

A

Jagermeister

86
Q

flavor is honeydew

A

Midori

87
Q

Midori

A

honeydew

88
Q

flavor of Malibu

A

coconut

89
Q

coconut flavor

A

Malibu

90
Q

flavor of Kummel

A

caraway seed

91
Q

alcohol flavor caraway seed

A

Kummel

92
Q

Southern Comfort

A

orange-peach made from brandy and whisky

93
Q

Tia Maria

A

coffee rum

94
Q

creme liquor

A

liqeurs with enough sugar to become thick and creamy in texture

95
Q

Cacao mit Nuss

A

cream de cacao with hazlenut

96
Q

Bailey’s Irish Cream

A

creamy spiced toffee

97
Q

Creme de Cacao

A

chocolate with vanilla overtones

98
Q

strawberry flavored liqueour

A

creme de fraises

99
Q

mint flavor liquor

A

creme de menthe

100
Q

“body” of wine

A

texture/weight of wine in the mouth

101
Q

full-bodied wine

A

texture/weight of a wine in the mouth is richg, complex, well rounded that lingers int eh mouth

102
Q

light-bodied

A

texture/weight of wine in the mouth is subtle and ore watery

103
Q

decantation

A

method of separating the solid liquids that exist in one mixture

104
Q

decanter

A

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

105
Q

brandy

A

all distilled wines

106
Q

distillation of a wine

A

=process of heating wine so the alcohol vaporizes and is collected to make a drink with higher alcohol content

107
Q

study of wine

A

enology

108
Q

enology

A

study of wine

109
Q

“legs” of a wine

A

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

110
Q

“vintage year” of wine

A

year at least 95% of its grapes were harvested (not bottled year)

111
Q

lingering feeling in your mouth after you drink a wine

A

wine’s “finish”

112
Q

“finish” of a wine

A

lingering feeling in your mouth after you taste a wine

113
Q

magnum

A

reference to wine
equivalent to 2 standard bottles of wine (75-ml) or 1.5L

114
Q

wine bouquet

A

smells that originate from the wine making

115
Q

wine aroma

A

smells origtinating from the rapes itself

116
Q

wine bouquet versus armoma

A

bouquet: smell that originates from the wine-making
aroma= smells from the grapes

117
Q

hoppiest beers

A

pale ales are the oppiest

118
Q

“fruitness” of a beer

A

by-product of yeast fermentation in teh brewing process

119
Q

malting

A

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.

120
Q

proof =

A

x2 % of alcohol by volume

121
Q

to “nose” an alcohol

A

to smell it in a particular way as to judge its aroma

122
Q

teraspoon = ounce

A

1/8fl. oz

123
Q

tablespoon

A

1/2 fl. oz or 15ml

124
Q

pony =

A

1fl. oz = 30ml

125
Q

shot =

A

1.5fl. oz or 45ml

126
Q

size of cup

A

8 fl oz
240ml

127
Q

size of pient

A

16fl oz
480ml

128
Q

fifth =

A

25.4fl oz
750ml

129
Q

liter =

A

33.8fl oz
1L

130
Q

magnum =

A

1.5L

131
Q

size of Double Magnum

A

3L

132
Q

decant

A

to pour wine from a bottle that has deposits into another container, often in a carafe that will allow the wine to breathe

133
Q

to add an ingredient to the remainder of a cocktail

A

fill

134
Q

to rub sugar on te rim of a glass

A

frost

135
Q

frost

A

to rub sugar the rim of a glass

136
Q

crusta

A

sugar-rimmed glass

137
Q

sugar-rimmed glass

A

the glass itself = crusta
to rub sugar on the rim = frosts

138
Q

decorate a n alcohol drink with fruit/veggies

A

garnish

139
Q

to crust an ingredient

A

muddle

140
Q

to rub salt on the rim of a glass

A

salt

141
Q

amother round of same dink

A

back up

142
Q

dry

A

less sweet

143
Q

unmixed drink including no ice

A

neat

144
Q

neat

A

unmixed without ice

145
Q

alcohol with ice

A

on the rocks

146
Q

bar snacks

A

sundries

147
Q

flavor of pomegranates

A

grenadine

148
Q

grenadine

A

sweet syrup pomegranate floavored

149
Q

why use bar sugar instead of regular

A

bar sugar dissolves more easily in bar drinks

150
Q

2 drinks that require frosted glass

A

gimlet
cosmopolitan

151
Q

2drinks that require a salt-rim glass

A

margarita, salty dog

152
Q

seltzer

A

soda water with sodium bicarbonate, very slightly salty

153
Q

tonic water

A

soda water flavored with fruit extracts, sugar, and quinine

154
Q

drinks with lime garnish

A

rum sour
cosmpolitan

155
Q

garnish of Manhattan

A

cherry

156
Q

2 drinks with mint

A

mint julep, mojito

157
Q

drink that uses pearl onions

A

Gibson

158
Q

Alabama Slammer

A

1/2 oz Southern Comfort
1/2 oz Amaretto
1/2 oz sloe gin
Dash of fresh lemon juice
Cherry or lemon slice

159
Q

Bahama Mama

A

​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

160
Q

Black Russian

A

1-½ oz. vodka
¾ oz. Kahlua

161
Q

Black Velvet

A

1 oz. Guinness or other stout
3 oz. champagne

162
Q

Bloody Mary

A

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

163
Q

Bombay Punch

A

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)

164
Q

Martini

A

1-1/2 oz. gin (or vodka)
½ oz. dry vermouth
Lemon peel or olive
=splash of olive brine for a dirty martini

165
Q

Cosmopolitan

A

2 oz. vodka
2 oz. cranberry juice
1 oz. fresh lime juice
¾ oz. Cointreau
Lime wedge

166
Q

Fuzzy Navel

A

2 oz. peach schnapps
4 oz. fresh orange juice
Orange peel or peach slice

167
Q

Irish Coffee

A

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

168
Q

Gin and Tonic

A

Gin
Tonic water
Lime wedge

169
Q

Kamikaze

A

1-½ oz. vodka
1 oz. triple sec
1 oz. fresh lime juice

170
Q

Lemon Drop

A

1-1/2 oz. lemon-flavored vodka
¾ oz. fresh lemon juice
1 tsp. simple sugar

171
Q

Long Island ice tea

A

¾ oz. rum
¾ oz. gin
¾ oz. vodka
¾ oz. tequila
¾ oz. triple sec
1 oz. fresh lemon juice
Cola
Lemon wedge

172
Q

Manhattan

A

1-1/2 oz. blended whiskey
¾ oz. sweet vermouth
Dash of bitters
Maraschino cherry

173
Q

Margarita

A

1-½ oz. tequila
½ oz. triple sec
Juice of ½ fresh lime
Lime wedge

174
Q

Mimosa

A

Champagne
Freshly squeezed orange juice (no seeds)
Dash of Grand Marnier (optional)

175
Q

Mind Eraser

A

What is in a:

Mind Eraser

A
1-1/2 oz. vodka
1-1/2 oz. Kahlua
Soda Water

176
Q

Metropolitan

A

What is in a:

Metropolitan

A
1-1/4 oz. brandy
1-1/4 oz. sweet vermouth
½ tsp. simple syrup
Dash of bitters

177
Q

Mojito

A

1-½ oz. light rum
1 tsp. simple syrup
Juice of 1 fresh lime
Soda water
Mint leaves

178
Q

Mudslide

A

¾ oz. vodka
¾ oz. Kahlua
¾ oz. Irish cream liqueur
Chocolate curls

179
Q

Old Fashioned

A

2 oz. bourbon or blended whiskey
1 sugar cube
2 dashes of bitters
Cherry for garnish

180
Q

Rob Roy

A

1-1/2 oz. scotch
¾ oz. sweet vermouth
Dash of bitters
Cherry

181
Q

Pina Colada

A

1-½ oz. golden rum
1-½ oz. coconut cream
4 oz. pineapple juice
4-5 ice cubes
Pineapple chunks
Cherry

182
Q

Sangria

A

1 bottle (750 mL) full-bodied red wine
2 oz. brandy
2 oz. simple syrup
Sliced oranges and lemons
1 cup soda water

183
Q

Screwdriver

A

2 oz. vodka
4 oz. freshly squeezed orange juice
Orange slice

184
Q

Sex on the Beach

A

1 oz. vodka
3 oz. cranberry juice
3 oz. pineapple juice (or orange juice)
1 oz. peach schnapps

185
Q

Strawberry Daiquiri

A

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

186
Q

Sidecar

A

1-1/2 oz. cognac or brandy
¾ oz. Cointreau
Juice of ¼ of a lemon

187
Q

TOm Collins

A

2 oz. gin
1 tsp. sugar
Juice of ½ fresh lemon
Soda water
Lemon wedge
Cherry

188
Q

Tequila Sundrise

A

1-1/2 oz. tequila
6 oz. fresh orange juice
½ oz. Grenadine

189
Q

Whiskey Sour

A

2 oz. blended whiskey
½ oz. simple syrup
Juice of ½ a fresh lemon
Orange slice
Cherry

190
Q

White Russian

A

A
1 oz. vodka
1 oz. Kahlua
1 oz. heavy cream

191
Q

technique for mixing highballs

A

`A
Fill a highball glass 3/4 with ice
Pour 1.5 liquor and fill with mixer
Stir

192
Q

typical liquor to mixer ratio in a highball

A

1:4

193
Q

Greyhound

A

1.5 Vodka, fill with grapefruit juice. no garnish

194
Q

Salty Dog

A

1.5 vodka or gin, fill with grapefruit juice. salted rim but no garish

195
Q

Sea Breeze

A

1.5 oz vodka
Fill with grapefruit juice
Color with cranberry juice
Garnish with lime

196
Q

Hawaiian Sea Breeze

A

1.5 oz vodka or dark rum
Fill with pineapple juice
Color with cranberry juice
No garnish

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