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Mixology > Botanist > Flashcards

Botanist Flashcards

1
Q

One serving of straight liquor is

A

1.5 oz

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2
Q

The large side of a jigger holds __ oz, the small (called __) holds __

A

1.5 oz, pony, 0.75 oz

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3
Q

Short, wide 6-8 oz tumbler

A

Old-fashioned glass

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4
Q

Tall & skinny 12 oz glass

A

Highball glass

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5
Q

If you don’t have a muddler, use a __ (and make sure to ___)

A

Wooden spoon, strain (so you don’t end up with plant matter)

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6
Q

How do you make a simple syrup? (Remember not to make too much at once b/c it attracts bacteria)

A

Equal parts water and sugar - boil & dissolve, then cool

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7
Q

Why is agave called a century plant?

A

It blooms once every 8-10 years

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8
Q

Agave is used to make

A

tequila, mezcal, pulque, etc.

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9
Q

What is pulque?

A

The first drink made from agave, from the pulp

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10
Q

How is mezcal made?

A

Pinas are harvested from the agave plant, then roasted and smashed. The resulting liquid is fermented.

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11
Q

What is pechuga mezcal?

A

Mezcal infused with fruit and distilled with a raw, skinned chicken breast to cut the sweetness

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12
Q

What are tequila mixtos?

A

The contain up to 49% non-agave sugars (and are the most common kind of tequila we have)

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13
Q

What is an appellation?

A

Specific origin (like tequila or champagne)

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14
Q

Blanco vs aged for a classic margarita?

A

Blanco

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15
Q

What is the recipe for a classic margarita?

A

1.5 oz tequila, 0.5 oz lime juice, 0.5 oz cointreau (or other orange liquor), splash of simple syrup or agave syrup), garnished with lime

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16
Q

Silver tequila (blanco or plata)

A

unaged

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17
Q

Golden tequila (joven or oro)

A

unaged (may be flavored and colored with caramel color, oak natural extract, glycerin, and/or sugar syrup.)

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18
Q

Aged tequila (reposado)

A

Aged in French oak or white oak barrels for at least two months.

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19
Q

Extra aged tequila (añejo)

A

Aged at least one year in six-hundred-liter or smaller French oak or white oak barrels.

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20
Q

Ultra aged tequila (extra añejo)

A

Aged at least three years in French oak or white oak casks of no more than 600 liters.

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21
Q

What is mezcal con gusano?

A

Mezcal with a worm - just a cheap marketing gimmick

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22
Q

What is the flavor profile of an apple good for cider or brandy?

A

A spitter - super bitter and tannic

23
Q

What’s with apple genetics?

A

They are more complicated than a human’s, and an apple tree will have nothing in common with its parents and will have a completely distinct genetic profile from any other apple trees

24
Q

Why is cider low in alcohol?

A

Because apples are low in sugar

25
Q

What is Calvados/applejack/apple brandy?

A

A distilled spirit made from cider

26
Q

Why did applejack get a bad reputation?

A

Some people made it through “freeze distillation,” which didn’t remove toxic impurities like normal distillation, so it could cause blindness and liver problems

27
Q

What is the oldest domesticated living organism?

A

Yeast

28
Q

What is the science of fermentation?

A

Yeast eat sugar, producing alcohol and carbon dioxide

29
Q

How is sparkling wine made?

A

Yeast is added for a second fermentation during the bottling process

30
Q

What causes bread dough to rise?

A

Carbon dioxide

31
Q

How does fermentation stop?

A

As alcohol content reaches 15%, the yeast dies

32
Q

What are non-fermenting sugars?

A

Types of sugar that yeast cannot digest

33
Q

What are congeners?

A

Imperfect compounds made when an enzyme doesn’t match completely correctly. They can be poisonous and distillers must use special techniques to minimize them

34
Q

What is the “head” of a distillation?

A

Toxic fusel oils, congeners, evaporate first. They can be used as industrial cleaners, and smell like nail polish remover

35
Q

What is the “heart” of distillation?

A

The alcohol that is the intended product, comes after the “head”

36
Q

What is the “tail” of distillation?

A

Heavier molecules containing additional toxins, but also flavorful compounds and some is left in to flavor the beverage, comes at the end of distillation

37
Q

Why is barley so useful to fermentation of various grains?

A

It has high levels of the enzymes that convert starch to sugar, helping to break them down

38
Q

What is malting?

A

Getting a grain wet to start the process of germination and thus conversion of starches to sugars

39
Q

What is bourbon?

A

A corn-based whiskey aged in new charred oak barrels

40
Q

How long is straight bourbon aged?

A

At least 2 years (with no added colors or flavors or other spirits)

41
Q

What is the difference between straight and blended bourbon?

A

Straight bourbon has no added colors, flavors, or other spirits, blended has to be at least 51% straight

42
Q

What is chica de jora?

A

A South American fermented corn beer (chica morada is the nonalcoholic version)

43
Q

What is the base of tito’s vodka?

A

Corn

44
Q

What is moonshine/white dog?

A

A catchall term for unaged whiskeys (usually corn)

45
Q

What is the requirement for the type of barrels bourbon must be stored in?

A

Charred new oak barrels (can’t reuse them)

46
Q

What is brandy?

A

Distilled wine

47
Q

What is sherry?

A

A fortified wine

48
Q

What is port?

A

In Portugal, half-fermented wine + brandy, aged for a few years

49
Q

How is vermouth made?

A

White wine fortified with brandy or eau-de-vie

50
Q

What is shochu?

A

Sweet potato

51
Q

What is the difference between rye whiskey and straight rye whiskey?

A

Straight rye whiskey has been aged 2 years

52
Q

What is St. Anthony’s Fire or dancing mania?

A

Psychogenic effects of ergot in rye

53
Q

What is baijiu?

A

Chinese sorghum liquor

54
Q

What is the relationship between sorghum and millet?

A

Millet is a catchall term for several types of grains, including sorghum

Mixology (1 decks)

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