Bartender Skills Training Flashcards
Temperature:
Light beers with low alcohol
35*
Temperature:
Wheat beers and pilsners
40*
Temperature:
IPAs, porters, light stouts
45*
Temperature:
Ales and bocks
50*
Temperature:
Heavy stouts & strong ales
55*
T or F:
Alcohol neither freezes nor goes bad
True
Temperature:
sparkling wines and roses
45-50*
Temperature:
whites and light bodied reds
50-55*
Temperature:
medium bodied red
55-60*
Temperature:
full-bodied red
60-65*
up
chilled
no ice
cocktail glass
neat
unmixed at room temp.
straight
any drink that is “up” or “neat”
straight up
stirred or shaken with ice,
strained, ice removed
on the rocks
served over ice
well drinks
aka rail drinks
drinks at a lower price
top shelf
aka call drinks
higher-priced drinks
opposite of wells
4 reasons for stirring cocktails:
presentation
texture
temperature
dilution
dry shake
shaking without ice and pouring over ice after the shake
