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Bartending > Built, Shaken, Stirred > Flashcards

Built, Shaken, Stirred Flashcards

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Bartending flashcards
1
Q

types of shakers

A

boston shakers
cobbler shaker

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2
Q

why we shake a drink

A

chill

froth things with texture

dilute the drink

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3
Q

purpose of boston shaker

A

less effect on dilution
makes drinks quickly

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4
Q

purpose of a cobbler shaker

A

visual appeal
built in strainer

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5
Q

types of strainers

A

hawthorne strainer
julep strainer
fine mesh strainer

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6
Q

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

A

typically used for shaken drinks

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7
Q

when to use a julep strainer

A

typically used for stirred drinks to keep drink clear

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8
Q

when to use a fine mesh strainer

A

makes drinks exceptionally smooth

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9
Q

types of measuring tools

A

jigger
pour tops

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10
Q

when to use a jigger

A

bartender measuring cups, measures in fluid ounces

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11
Q

why/when to use a pour top

A

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

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12
Q

purpose of a bar spoon

A

layering
limits
dilution

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13
Q

purpose of a muddler

A

express flavor and aroma
gentle pressing and twisting

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14
Q

built drinks

A

cocktails made inside of the cup, over ice

minimizes dilution

few ingredients

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15
Q

shaken drinks

A

cocktails made by pouring components into a shaking tin with ice

better for drinks with several components, reduce dilution

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16
Q

back bar

A

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

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17
Q

balance

A

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

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18
Q

base

A

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

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19
Q

batch

A

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

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20
Q

dirty

A

for martinis, add olive brine

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21
Q

double

A

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

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22
Q

dry

A

amount of liquid in something

for martinis, uses sweet vermouth

for Manhattans, use dry vermouth

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23
Q

neat

A

served without ice and unchilled; typically reserved for sipping spirits

24
Q

ng

A

No Garnish

25
Q

on the rocks

A

served with ice such that the ice passes the washline

26
Q

perfect

A

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

27
Q

speed rack

A

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

28
Q

straight

A

synonym for neat; served unchilled and without ice

29
Q

straight up

A

in a stemmed glass, served chilled and without ice

30
Q

wash line

A

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

31
Q

wet

A

for martinis or manhattans use more vermouth

32
Q

4 types of built drinks

A
  • highballs
  • old fashioned style cocktails
  • manhattan style cocktails
  • negronis
33
Q

highballs

A

1.5:6 alc to juices/mixers

    • core components: base spirit, mixer
  • standard glassware: highballs/collins glass
  • served: ice
34
Q

what distinguishes a mule from other highballs?

A

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

35
Q

when to stir a highball

A

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

36
Q

smaller ice affect dilution?

A

causes more dilution

37
Q

old fashioned-style cocktails

A

core components: base spirit, sweetener, bitters

standard glassware: rocks glass, old fashioned glass

typically served: on the rocks

38
Q

manhattan style cocktails

A

core compnents: a base spirit, fortified wine, bitters

standard glassware: coupe, martini glass

typically served: straight up

39
Q

negroni

A

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)

40
Q

how to build a cocktail

A
  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
41
Q

single rocks glass

A

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

42
Q

double rocks glass

A

12-13 oz
old fashioned glass
best for block ice

43
Q

Collin glass

A

10-12 oz
for high volume iced cocktails

44
Q

coupe glass

A

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

45
Q

Nick and Nora glass

A

4-5oz
narrower coupe
good for garnishes

46
Q

martini glass

A

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

47
Q

red wine glass

A

14-16 oz
large bowled, stemmed glasses
encourage oxidation

48
Q

white wine glass

A

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

49
Q

champagne glass

A

7-8oz
for sparkling drinks as it preserves carbonation

50
Q

which glasses do you use for cocktails with ice

A

single rocks - smaller volume cocktails, neat, or on the rocks

double rocks glass - best for block ice

collins glass highballs, high volume iced cocktails

51
Q

glassware for cocktails without ice

A

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

52
Q

glassware for wine sparkling cocktails

A

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

53
Q

common call brands, vodka

A

absolut
chopin
grey goose
titos

54
Q

common call brands, gin

A

beefeater
hendricks
bols
plymouth

55
Q

common call brands, rum

A

bacardi
don q
goslings
el dorado

56
Q

common call brands, agave

A

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

57
Q

common call brands, whiskey

A

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

Bartending (8 decks)

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