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CSS Paid FCs > Chapters 11 and 12: Service, Mixology, and Health > Flashcards

Chapters 11 and 12: Service, Mixology, and Health Flashcards

1
Q

Author of the 1862 book “The Bartender’s Guide,” or the “Bon Vivant’s Companion”

A

“Professor” Jerry Thomas

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2
Q

Relevance of the word ‘coquetier’

A

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”

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3
Q

What is a cocktail? What is a mixed drink?

A
  • 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
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4
Q

Bounce (Cherry Bounce, for instance)

A

A vintage cocktail, typically made with a mixture of fruit cooked with sugar and spices, macerated for several months with rye whiskey

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5
Q

A fizz (cocktail) that includes a shaken egg white

A

Silver Fizz

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6
Q

A fizz (cocktail) that includes an egg yolk

A

Golden Fizz

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7
Q

A fizz (cocktail) that includes a whole egg

A

Royal Fizz

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8
Q

A fizz (cocktail) that uses Champagne in place of sparkling water

A

Diamond Fizz

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9
Q

Sangaree

A

A wine-based punch (which can include spirits) made with water, ice, and nutmeg

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10
Q

A vintage drink made with rum, spruce beer, and molasses

A

Calibogus

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11
Q

A beverage made in Colonial America using the liquid drawn from a batch of fruit macerated with sugar and vinegar

A

Shrub

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12
Q

A vintage cocktail based on eggs beaten with sugar, and traditionally involving pouring the mixture back-and-forth between glasses

A

Flip

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13
Q

A vintage cocktail made with cognac, orange liqueur, bitters, and lemon juice – garnished with a long loop of lemon peel and a sugared rim

A

Crusta

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14
Q

A vintage drink made with sweetened wine and lemon juice mixed with milk (or cream) and topped with whipped egg whites

A

Syllabub

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15
Q

A vintage drink made with fresh mint leaves muddled with sugar, shaken with a spirit, and poured over ice

A

Smash

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16
Q

A vintage cocktail originally produced with Sherry (in addition to wine, sugar, and fresh fruit)

A

Cobbler

17
Q

A non-alcoholic, pomegranate-flavored syrup known for its bright red color

A

Grenadine

18
Q

A non-alcoholic, almond-flavored syrup originally produced with almonds and barley

A

Orgeat

19
Q

Almond syrup often flavored with lime, ginger, and cloves; thought to be from Barbados

A

Falernum

20
Q

Bar terminology: The final (and lightest) liquid ingredient sometimes added to a drink as the last step

A

Float

21
Q

Bar terminology: Term to describe a drink that is shaken or stirred with ice to chill, then strained and served without ice

A

Up

22
Q

Bar terminology: A mixer or water served on the side

A

Chaser

23
Q

Bar terminology: To crush ingredients (such as mint or citrus fruit) in order to release flavors and oils

A

Muddle

24
Q

Bar terminology: A drink (typically non-alcoholic) served alongside a shot or a strong drink

A

Back

25
Q

Bar terminology: Term to describe a drink (typically an unmixed, single spirit) served “straight from the bottle”

A

Neat

26
Q

Mixing Methods: Often used for drinks “on the rocks,” also known as the pouring method

A

The Build

27
Q

Mixing Methods: Used for cocktails with two or more easily blended ingredients that need to be chilled

A

The Stir

28
Q

Mixing Methods: Used for drinks that contain sugar, cream, or other ingredients that do not readily mix with spirits

A

The Shake

29
Q

Mixing Methods: Variation on the “shake” method recommended to prevent foaming

A

The Roll

30
Q

Mixing Methods: Shaking without ice

A

The Dry Shake

31
Q

Mixing Methods: Best procedure to use when processing frozen drinks or drinks made with solid fruit

A

The Blend

CSS Paid FCs (41 decks)

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