Chapters 11 and 12: Service, Mixology, and Health Flashcards
Author of the 1862 book “The Bartender’s Guide,” or the “Bon Vivant’s Companion”
“Professor” Jerry Thomas
Relevance of the word ‘coquetier’
It is a two-sided “egg cup” that was used to measure or serve the original Sazerac cocktails in New Orleans, and may be a source of the word “cocktail”
What is a cocktail? What is a mixed drink?
- Technically… a COCKTAIL is a short drink, made by mixing together two or more flavors and typically shaken or stirred, often served “up” * A MIXED DRINK is a tall drink, typically served over ice
Bounce (Cherry Bounce, for instance)
A vintage cocktail, typically made with a mixture of fruit cooked with sugar and spices, macerated for several months with rye whiskey
A fizz (cocktail) that includes a shaken egg white
Silver Fizz
A fizz (cocktail) that includes an egg yolk
Golden Fizz
A fizz (cocktail) that includes a whole egg
Royal Fizz
A fizz (cocktail) that uses Champagne in place of sparkling water
Diamond Fizz
Sangaree
A wine-based punch (which can include spirits) made with water, ice, and nutmeg
A vintage drink made with rum, spruce beer, and molasses
Calibogus
A beverage made in Colonial America using the liquid drawn from a batch of fruit macerated with sugar and vinegar
Shrub
A vintage cocktail based on eggs beaten with sugar, and traditionally involving pouring the mixture back-and-forth between glasses
Flip
A vintage cocktail made with cognac, orange liqueur, bitters, and lemon juice – garnished with a long loop of lemon peel and a sugared rim
Crusta
A vintage drink made with sweetened wine and lemon juice mixed with milk (or cream) and topped with whipped egg whites
Syllabub
A vintage drink made with fresh mint leaves muddled with sugar, shaken with a spirit, and poured over ice
Smash
A vintage cocktail originally produced with Sherry (in addition to wine, sugar, and fresh fruit)
Cobbler
A non-alcoholic, pomegranate-flavored syrup known for its bright red color
Grenadine
A non-alcoholic, almond-flavored syrup originally produced with almonds and barley
Orgeat
Almond syrup often flavored with lime, ginger, and cloves; thought to be from Barbados
Falernum
Bar terminology: The final (and lightest) liquid ingredient sometimes added to a drink as the last step
Float
Bar terminology: Term to describe a drink that is shaken or stirred with ice to chill, then strained and served without ice
Up
Bar terminology: A mixer or water served on the side
Chaser
Bar terminology: To crush ingredients (such as mint or citrus fruit) in order to release flavors and oils
Muddle
Bar terminology: A drink (typically non-alcoholic) served alongside a shot or a strong drink
Back
Bar terminology: Term to describe a drink (typically an unmixed, single spirit) served “straight from the bottle”
Neat
Mixing Methods: Often used for drinks “on the rocks,” also known as the pouring method
The Build
Mixing Methods: Used for cocktails with two or more easily blended ingredients that need to be chilled
The Stir
Mixing Methods: Used for drinks that contain sugar, cream, or other ingredients that do not readily mix with spirits
The Shake
Mixing Methods: Variation on the “shake” method recommended to prevent foaming
The Roll
Mixing Methods: Shaking without ice
The Dry Shake
Mixing Methods: Best procedure to use when processing frozen drinks or drinks made with solid fruit
The Blend
