Built, Shaken, Stirred

Question 1

types of shakers

Answer 1

boston shakers
cobbler shaker

Question 2

why we shake a drink

Answer 2

chill

froth things with texture

dilute the drink

Question 3

purpose of boston shaker

Answer 3

less effect on dilution
makes drinks quickly

Question 4

purpose of a cobbler shaker

Answer 4

visual appeal
built in strainer

Question 5

types of strainers

Answer 5

hawthorne strainer
julep strainer
fine mesh strainer

Question 6

when to use a hawthrone strainer (we use in class)

Answer 6

typically used for shaken drinks

Question 7

when to use a julep strainer

Answer 7

typically used for stirred drinks to keep drink clear

Question 8

when to use a fine mesh strainer

Answer 8

makes drinks exceptionally smooth

Question 9

types of measuring tools

Answer 9

jigger
pour tops

Question 10

when to use a jigger

Answer 10

bartender measuring cups, measures in fluid ounces

Question 11

why/when to use a pour top

Answer 11

less precise than a jigger, faster
place on bottle to pour with speed and precision

Question 12

purpose of a bar spoon

Answer 12

layering
limits
dilution

Question 13

purpose of a muddler

Answer 13

express flavor and aroma
gentle pressing and twisting

Question 14

built drinks

Answer 14

cocktails made inside of the cup, over ice

minimizes dilution

few ingredients

Question 15

shaken drinks

Answer 15

cocktails made by pouring components into a shaking tin with ice

better for drinks with several components, reduce dilution

Question 16

back bar

Answer 16

collection of less frequently used bottles, separated from the speed rack

Question 17

balance

Answer 17

the desired end state of a cocktail given proportions of its ingredients

Question 18

base

Answer 18

the core ingredient of a cocktail, usually a high proof spirit

Question 19

batch

Answer 19

blending some proportion or all of a drink ahead of time to save time

Question 20

dirty

Answer 20

for martinis, add olive brine

Question 21

double

Answer 21

using twice the amount of base spirit; disrupts balance, adds ABV

Question 22

dry

Answer 22

amount of liquid in something

for martinis, uses sweet vermouth

for Manhattans, use dry vermouth

Question 23

neat

Answer 23

served without ice and unchilled; typically reserved for sipping spirits

Question 24

ng

Answer 24

No Garnish

Question 25

on the rocks

Answer 25

served with ice such that the ice passes the washline

Question 26

perfect

Answer 26

for martinis or manhattans, split equal parts sweeet and dry vermouth

Question 27

speed rack

Answer 27

row(s) of most used ingredients given the establishment's menu

Question 28

straight

Answer 28

synonym for neat; served unchilled and without ice

Question 29

straight up

Answer 29

in a stemmed glass, served chilled and without ice

Question 30

wash line

Answer 30

the level a cocktail should consistently fill to in its serving glass

Question 31

wet

Answer 31

for martinis or manhattans use more vermouth

Question 32

4 types of built drinks

Answer 32

- highballs - old fashioned style cocktails - manhattan style cocktails - negronis

Question 33

highballs

Answer 33

1.5:6 alc to juices/mixers - - core components: base spirit, mixer - standard glassware: highballs/collins glass - served: ice

Question 34

what distinguishes a mule from other highballs?

Answer 34

mules are served in copper mugs, while highballs are usually served in a collins

Question 35

when to stir a highball

Answer 35

low traffic events anything with citrus juice blending colors together muddling ingredients

Question 36

smaller ice affect dilution?

Answer 36

causes more dilution

Question 37

old fashioned-style cocktails

Answer 37

core components: base spirit, sweetener, bitters standard glassware: rocks glass, old fashioned glass typically served: on the rocks

Question 38

manhattan style cocktails

Answer 38

core compnents: a base spirit, fortified wine, bitters standard glassware: coupe, martini glass typically served: straight up

Question 39

negroni

Answer 39

core ingredients: a base spirit, fortified wine, apértif standard garnish: citrus peels standard glassware: rocks old fashioned glass (sometimes coupe) served: on the rocks (unless with coupe)

Question 40

how to build a cocktail

Answer 40

1. add an ice shaker (or the desired glass) 2. add ingredients to cold glass or glass 3. stir to involve the ingredients and better homogenize the mixture

Question 41

single rocks glass

Answer 41

8-9 oz smaller volume cocktails, neat, on the rocks

Question 42

double rocks glass

Answer 42

12-13 oz old fashioned glass best for block ice

Question 43

Collin glass

Answer 43

10-12 oz for high volume iced cocktails

Question 44

coupe glass

Answer 44

5-6 oz used for shaken/stirred drinks, some sparkling drinks

Question 45

Nick and Nora glass

Answer 45

4-5oz narrower coupe good for garnishes

Question 46

martini glass

Answer 46

4-5 oz used for martinis, manhattans, high abv drinks

Question 47

red wine glass

Answer 47

14-16 oz large bowled, stemmed glasses encourage oxidation

Question 48

white wine glass

Answer 48

12-14 oz longer stem slimmer bowl to slow warming up

Question 49

champagne glass

Answer 49

7-8oz for sparkling drinks as it preserves carbonation

Question 50

which glasses do you use for cocktails with ice

Answer 50

**single rocks** - smaller volume cocktails, neat, or on the rocks double rocks glass - best for block ice collins glass highballs, high volume iced cocktails

Question 51

glassware for cocktails without ice

Answer 51

coupe - shaken and stirred drinks martini glass - high abv drinks, manhattans na dmartinis nick & nora glass - better for garnishes

Question 52

glassware for wine sparkling cocktails

Answer 52

red wine glass - encourages oxidation white wine glass - slow warming up champagne glass - preserves carbonation

Question 53

common call brands, vodka

Answer 53

absolut chopin grey goose titos

Question 54

common call brands, gin

Answer 54

beefeater hendricks bols plymouth

Question 55

common call brands, rum

Answer 55

bacardi don q goslings el dorado

Question 56

common call brands, agave

Answer 56

don julio (teq) patron (teq) madre (mez) rey campero (mez)

Question 57

common call brands, whiskey

Answer 57

jameson buffalo trace (bourbon) bulleit (bourbon) crown royal