Built, Shaken, Stirred Flashcards
types of shakers
boston shakers
cobbler shaker
why we shake a drink
chill
froth things with texture
dilute the drink
purpose of boston shaker
less effect on dilution
makes drinks quickly
purpose of a cobbler shaker
visual appeal
built in strainer
types of strainers
hawthorne strainer
julep strainer
fine mesh strainer
when to use a hawthrone strainer (we use in class)
typically used for shaken drinks
when to use a julep strainer
typically used for stirred drinks to keep drink clear
when to use a fine mesh strainer
makes drinks exceptionally smooth
types of measuring tools
jigger
pour tops
when to use a jigger
bartender measuring cups, measures in fluid ounces
why/when to use a pour top
less precise than a jigger, faster
place on bottle to pour with speed and precision
purpose of a bar spoon
layering
limits
dilution
purpose of a muddler
express flavor and aroma
gentle pressing and twisting
built drinks
cocktails made inside of the cup, over ice
minimizes dilution
few ingredients
shaken drinks
cocktails made by pouring components into a shaking tin with ice
better for drinks with several components, reduce dilution
back bar
collection of less frequently used bottles, separated from the speed rack
balance
the desired end state of a cocktail given proportions of its ingredients
base
the core ingredient of a cocktail, usually a high proof spirit
batch
blending some proportion or all of a drink ahead of time to save time
dirty
for martinis, add olive brine
double
using twice the amount of base spirit; disrupts balance, adds ABV
dry
amount of liquid in something
for martinis, uses sweet vermouth
for Manhattans, use dry vermouth
neat
served without ice and unchilled; typically reserved for sipping spirits
ng
No Garnish
on the rocks
served with ice such that the ice passes the washline
perfect
for martinis or manhattans, split equal parts sweeet and dry vermouth
speed rack
row(s) of most used ingredients given the establishment’s menu
straight
synonym for neat; served unchilled and without ice
straight up
in a stemmed glass, served chilled and without ice
wash line
the level a cocktail should consistently fill to in its serving glass
wet
for martinis or manhattans use more vermouth
4 types of built drinks
- highballs
- old fashioned style cocktails
- manhattan style cocktails
- negronis
highballs
1.5:6 alc to juices/mixers
- core components: base spirit, mixer
- standard glassware: highballs/collins glass
- served: ice
what distinguishes a mule from other highballs?
mules are served in copper mugs, while highballs are usually served in a collins
when to stir a highball
low traffic events
anything with citrus juice
blending colors together
muddling ingredients
smaller ice affect dilution?
causes more dilution
old fashioned-style cocktails
core components: base spirit, sweetener, bitters
standard glassware: rocks glass, old fashioned glass
typically served: on the rocks
manhattan style cocktails
core compnents: a base spirit, fortified wine, bitters
standard glassware: coupe, martini glass
typically served: straight up
negroni
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)
how to build a cocktail
- add an ice shaker (or the desired glass)
- add ingredients to cold glass or glass
- stir to involve the ingredients and better homogenize the mixture
single rocks glass
8-9 oz
smaller volume cocktails, neat, on the rocks
double rocks glass
12-13 oz
old fashioned glass
best for block ice
Collin glass
10-12 oz
for high volume iced cocktails
coupe glass
5-6 oz
used for shaken/stirred drinks, some sparkling drinks
Nick and Nora glass
4-5oz
narrower coupe
good for garnishes
martini glass
4-5 oz
used for martinis, manhattans, high abv drinks
red wine glass
14-16 oz
large bowled, stemmed glasses
encourage oxidation
white wine glass
12-14 oz
longer stem
slimmer bowl to slow warming up
champagne glass
7-8oz
for sparkling drinks as it preserves carbonation
which glasses do you use for cocktails with ice
single rocks - smaller volume cocktails, neat, or on the rocks
double rocks glass - best for block ice
collins glass highballs, high volume iced cocktails
glassware for cocktails without ice
coupe - shaken and stirred drinks
martini glass - high abv drinks, manhattans na dmartinis
nick & nora glass - better for garnishes
glassware for wine sparkling cocktails
red wine glass - encourages oxidation
white wine glass - slow warming up
champagne glass - preserves carbonation
common call brands, vodka
absolut
chopin
grey goose
titos
common call brands, gin
beefeater
hendricks
bols
plymouth
common call brands, rum
bacardi
don q
goslings
el dorado
common call brands, agave
don julio (teq)
patron (teq)
madre (mez)
rey campero (mez)
common call brands, whiskey
jameson
buffalo trace (bourbon)
bulleit (bourbon)
crown royal
