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ADV Somm 2022: Service + Tasting > Classic Cocktails > Flashcards

Classic Cocktails Flashcards

1
Q

Adonis

A

1.5 Fino Sherry
1.5 Dolin Rouge Vermouth
2 dash Orange Bitters
*Stir, strain in Cocktail glass Lemon Peel garnish

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2
Q

Alexander

A

1 oz Creme de Cocoa
1 oz Gin
1 oz Cream
*Shake, double strain in Coupe Nutmeg

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3
Q

Americano

A

1 1/2 oz Campari
1 1/2 oz Sweet Vermouth
Soda Water
*Build over rocks in double Highball, top with Soda
Orange Peel or Wedge garnish

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4
Q

Aviation

A

2 oz Gin
2 tsp Luxardo
1/2 oz Lemon Juice
1/4 oz Creme de Violette
*shake, double strain in Coupe
lemon expression
Amarena Cherry

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5
Q

Bamboo

A

1 1/2 oz Fino Sherry
1 1/2 oz Dolin Dry Vermouth
2 dash Orange Bitters
*Stir, Strain in Cocktail glass Lemon Peel

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6
Q

Bee’s Knees

A

1 1⁄2 oz Gin
3⁄4 oz Lemon Juice
3⁄4 oz Honey Syrup
*Shake, double strain in Highball Lemon Wheel/Peel

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7
Q

Bijou

A

1 oz Gin
1 oz Sweet Vermouth
1 oz Green Chartreuse
2 dash Orange Bitters
*Stir, strain in Cocktail glass Lemon expression, Cherry garnish

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8
Q

Blood & Sand

A

1 oz Blended Scotch
1 oz Orange Juice
3/4 oz Sweet Vermouth
3/4 oz Cherry Heering
*shake, double strain in Highball Cherry garnish

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9
Q

Bobby Burns

A

2 oz Blended Scotch
.75 oz Sweet Vermouth
.5 oz Benedictine
*Stir, strain in Cocktail glass Lemon Expression/Peel

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10
Q

Boulevardier

A

1 1⁄2 oz Bourbon
3/4 oz Campari
3/4 oz Sweet Vermouth
*Stir, Strain in Cocktail glass Orange Peel garnish

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11
Q

Bronx

A

1 1/2 oz Gin
1/2 oz Dry Vermouth
1/2 oz Sweet Vermouth
1 oz Orange Juice
*shake, strain in Coupe Orange Wheel or Peel

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12
Q

Brooklyn

A

1 1/2oz Whiskey
1/2 oz Dry Vermouth
1/2 oz Ramazzotti
1 bar spoon Luxardo Maraschino
*Stir, strain in Cocktail glass

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13
Q

Caipirinha

A

2 oz Cachaca
1/2 quartered Lime
1 tbsp Granulated Sugar
Muddle in shaker, add crushed ice, pour in Highball

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14
Q

Champagne Cocktail

A

5 oz Sparkling Wine
1 Sugar Cube
Angostura Bitters
*Build in Flute, Lemon Peel

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15
Q

Champs-Elysees

A

1 1⁄2 oz Brandy
1⁄2 oz Green Chartreuse
1⁄2 oz Simple Syrup
3⁄4 oz Lemon Juice
1 dash Angostura
*shake, double strain in Coupe Lemon Peel/Wheel

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16
Q

Chrysanthemum

A

2oz Dry Vermouth
1/2oz Benedictine
2 dash Pernod Absinthe
*Stir, strain in Cocktail glass Orange peel expression/garnish

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17
Q

Clover Club

A

1.5 oz Gin
.5 oz Lemon Juice
.25 oz Raspberry Citrate
.25 oz Rich Syrup
1 Egg White
*Dry shake, shake in Coupe 3 cherries

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18
Q

Coronation

A

1 oz Sweet Vermouth
1 oz Dry Vermouth
.75 oz Applejack
.25 Apricot Liqueur
*Stir, strain in Coupe No garnish

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19
Q

Corpse Reviver #1

A

1 1/2 oz Cognac
3/4 oz Calvados
3/4 oz Sweet Vermouth
*Stir, strain into Cocktail glass No garnish

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20
Q

Corpse Reviver #2

A

1 oz Gin
1 oz Cointreau
1 oz Lillet Blanc
1 oz Lemon Juice
1 dash Absinthe
*Combine in shaker, double strain in Coupe Flamed Orange Peel garnish

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21
Q

Cosmopolitan

A

1 1⁄2 oz Citrus Infused Vodka
3⁄4 oz Cointreau
3⁄4 oz Cranberry Juice
1⁄4 oz Lime Juice
*Shake, double strain in Coupe Lime Wheel garnish

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22
Q

Daiquiri

A

1 1⁄2 oz Rum
3⁄4 oz Lime Juice
3⁄4 oz Simple Syrup
*Shake, double strain in Coupe Lime Wheel garnish

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23
Q

Dark n Stormy

A

2 oz Gosling’s Black Seal Rum (Float)
Ginger Beer
1/2 oz Lime Juice
*Build Ginger Beer & Lime in Collins over ice Float Rum
Lime Wheel garnish

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24
Q

Death in the Afternoon

A

1 sugar cube
1/2 oz Absinthe
Sparkling wine
*Build in Flute Lemon Peel

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25
Q

El Diablo

A

1 1/2 oz Reposado Tequila
1/2 oz Creme de Cassis
1/2 oz Lime Juice
Ginger Beer
*Combine Tequila & Lime in shaker. Double strain over rocks into Collins. Top with Ginger Beer, Float Cassis
Mint Garnish

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26
Q

El Presidente

A

1.5 Rhum Agricole
1.5 Dolin Blanc Vermouth
1 tsp Clement Creole Shrubb
1/2 tsp Grenadine
*Stir, strain in Coupe Orange Peel & Cherry

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27
Q

Fizz (any spirit)

A

1 1/2 oz Spirit
3/4 oz Citrus Juice
3/4 oz Simple Syrup
1 Egg White
*Dry shake, shake, double strain in Collins Straw garnish

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28
Q

French Cocktail

A

2 oz Vodka
1 oz Lillet Blanc
1 dash Orange Bitters
*mixing glass, strain in Cocktail glass Flamed Orange Peel garnish

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29
Q

French 75

A

3/4 oz Lemon Juice
3/4 oz Simple Syrup
Sparkling Wine
*Shake (excluding Wine) double strain in Sugar Rim Flute.
Top with Sparkling Wine Lemon Peel garnish

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30
Q

Gibson

A

2 oz Gin
1 oz Dry Vermouth
1 dash Orange Bitters
*Stir, strain in Cocktail glass
Cocktail Onion garnish

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31
Q

Gimlet

A

2 1/4 oz Gin
1⁄2 oz Lime Cordial
1⁄4 oz Lime Juice
*Shake, double strain UP or Rocks Lime Wheel garnish

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32
Q

Green Point

A

2 oz Rye Whiskey
1/2 oz Yellow Chartreuse
1/2 oz Punt e Mes
*Stir, strain in Cocktail glass
No garnish

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33
Q

Hanky Panky

A

1 1/2 oz Gin
1 1/2 oz Sweet Vermouth
1/4 oz Fernet Branca
*mixing glass, strain in Cocktail glass
Lemon Peel garnish

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34
Q

Harvest Moon

A

2oz Applejack Brandy
.5oz Lime Juice
.5oz Orgeat
*Shake, strain into Coupe
Lime Wheel/ Angostura Drop

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35
Q

Harvey Wallbanger

A

2 oz Vodka
2 oz Orange Juice
1/4 oz Lemon Juice
2 drops Orange Flower Water
1/2 oz Galliano (float)
*Build in Double Old Fashioned glass Nutmeg & large Orange Peel garnish

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36
Q

Hemingway Daiquiri

A

2oz Rum (white)
1 oz Grapefruit Juice
1/2 oz Lime Juice
1/4 oz Luxardo
*shake, double strain in Coupe Lime Wheel garnish

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37
Q

Horse’s Neck

A

1.5 Overholt Rye Whiskey
.5 Lemon Juice
2 dash Angostura Bitters Ginger Beer
*Build in Collins
Long Lemon peel (“Horse’s Neck”)

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38
Q

Hot Toddy

A

1 1/2 oz Bourbon
3/4 oz Honey Syrup
1/4 oz Lemon Juice
Hot water
*Build in Heated shaker tin, pour in Heated 6 oz mug
Clove studded lemon wheel

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39
Q

Japanese

A

2 1/2 oz Cognac
2 tsp Orgeat
3 dashes Angostura
*Stir in mixing glass, strain in Cocktail glass
Lemon Peel garnish

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40
Q

Jack Rose

A

1 1/2 oz Applejack
1/2 oz Grenadine
1/2 oz Lime Juice
*shake, double strain in Coupe Lime Wheel garnish

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41
Q

Julep

A

2 oz Bourbon
1/2 oz Simple Syrup
5-6 Mint Leaves
*Build/Muddle in Julep tin, Crushed Ice Mint Sprig(s) garnish

42
Q

Last Word

A

3/4 oz Gin
3/4 oz Luxardo
3/4 oz Green Chartreuse
3/4 oz Lime Juice
*shake, double strain in Coupe Cherry garnish

43
Q

London Sour

A

2 oz Blended Scotch
2 oz Orange Juice
3/4 oz Lemon Juice
1/2 oz Orgeat
*Shake w crushed ice, pour in Double Highball Orange, Lemon Wedge

44
Q

Lion’s Tail

A

2 oz Bourbon
.5 oz Allspice Dram
.75 oz Lemon Juice
2 tsp Gomme Syrup (Rich syrup substitute) 1 dash Angostura
*Shake, strain in Highball
Lemon Wheel

45
Q

Lemon Drop

A

1 1/2 oz Citrus Vodka
3/4 oz Cointreau
3/4 oz Lemon Juice
SUGAR RIM
*Shake, double strain in Coupe Lemon Wheel

46
Q

Lucien Gaudin

A

1 1/2 oz Gin (Broker’s)
1/2 oz Cointreau
1/2 oz Campari
1/2 oz Dry Vermouth
*Stir, strain in Cocktail glass Orange Peel garnish

47
Q

Maid

A

2 oz Gin (Broker’s)
1 oz Lime Juice
3/4 oz Simple Syrup
5 Mint Leaves
2 Cucumber slice (thin)
*Shake, double strain over ice in Highball
Mint & Cucumber garnish

48
Q

Mai-Tai

A

1 oz Smith & Cross Rum
1 oz Flor de Cana 7yr Rum
1⁄2 oz Creole Shrub/Dry Curacao
1⁄4 oz Rich Syrup
1⁄4 oz Orgeat Syrup
3⁄4 oz Lime Juice
*Dry shake, pour over crushed ice in Tiki mug
Lime garnish

49
Q

Manhattan

A

2 oz Whiskey
1 oz Sweet Vermouth
2 dash Aromatic Bitters
*stir, strain in Cocktail glass
Cherry garnish (Lemon expression)

50
Q

Margarita

A

1 1/2 oz Tequila
3/4 oz Cointreau
3/4 oz Lime Juice
1/4 oz Agave Syrup
*shake, double strain over ice in Highball or UP
Lime Wedge/Wheel garnish

51
Q

Martinez

A

2 oz Gin
3/4 oz Sweet Vermouth
Bar spoon Luxardo Maraschino Liqueur
1 dash Aromatic Bitters

*stir, strain in Cocktail glass
Lemon Peel garnish

52
Q

Martini

A

2 oz Gin
1 oz Dry Vermouth
2 dash Orange Bitters
*Stir, strain in Cocktail glass Lemon Peel garnish

53
Q

Mexican Firing Squad

A

1.5 oz Blanco Tequila
.5 oz Grenadine
.5 oz Lime Juice
3-4 dashes Angostura
*Shake, strain over crushed ice in Collins Orange/Lime Slice/Cherry garnish

54
Q

Mojito

A

1 1/2 oz Rum (white)
1 oz Simple Syrup
1/2 Lime (Quartered)
6-8 Mint Leaves
Soda Water
*Muddle in shaker (excluding Soda) add crushed ice, pour in Collins, Top with Soda Mint garnish

55
Q

Necromancer

A

1 1/2 oz Absinthe
1/2 oz Creme de Violette
1/2 oz Water
*Build in Highball over ice Peychaud’s Bitters & Flower garnish

56
Q

Negroni

A

1 oz Gin
1 oz Sweet Vermouth
1 oz Campari
*Stir, Strain Up or on Rocks Orange Peel garnish

57
Q

Oaxaca Old Fashioned

A

1 oz Tequila
1 oz Mezcal
1/4 oz Agave syrup
2 dash Angostura Orange Peel
Build in glass

58
Q

Old Fashioned

A

2 oz Whiskey
1 Sugar Cube
Orange Peel
2-3 dash Aromatic Bitters Soda Water
*Build/Muddle in Highball Cherry garnish

59
Q

Old Pal

A

1 1/2 oz Rye Whiskey
3/4 oz Campari
3/4 oz Sweet Vermouth or Dry
*Stir, Strain in Cocktail glass Orange peel

60
Q

Paloma

A

2 oz Tequila (Blanco)
1 1/2 oz Grapefruit
1 oz Agave Syrup
3/4 oz Lime
dash Salt Tincture
*Top with soda, build. Collins glass
Lime wedge

61
Q

Pan American Clipper

A

2 oz Applejack
1/2 oz Lime Juice
1/2 oz Grenadine
2 dash Absinthe
*Shake, strain in Coupe Lime Peel

62
Q

Pegu Club

A

2ozGin
3/4 oz Cointreau
3/4 oz Lime Juice
1 dash Angostura Bitters
1 dash Orange Bitter
*Shake, double strain in Coupe Lime Wheel garnish

63
Q

Penicillin

A

2 oz Blended Scotch
3/4 oz Honey Syrup
3/4 oz Lemon Juice
1/4 oz Ginger Juice
1/4 oz Islay Scotch (Laphroaig)
*shake, double strain in Coupe, No garnish

64
Q

Pimm’s Cup

A

2 oz Pimm’s Liqueur
1/4 oz Lemon Juice
2 Dash Angostura Bitters
Ginger Beer
*Build in Collins over ice Cucumber, berry, herb garnish

65
Q

Pina Colada

A

2 oz Aged Rum (Flor de Cana)
2 oz Pineapple Juice
1 oz Lime Juice
3⁄4 oz Coco Lopez
*Shake with crushed ice, pour in Tiki mug Parasol,
Heavily garnish

66
Q

Pisco Sour

A

1 1/2 oz Pisco
3/4 oz LIME Juice
3/4 oz Simple Syrup
1 Egg White
*Dry shake, double strain in Coupe Aromatic Bitters garnish

67
Q

Rickey

A

1 1⁄2 oz Gin or Bourbon
3⁄4 oz Lime Juice
Soda
*Build in Collins Lime

68
Q

Rob Roy

A

2 oz Blended Scotch
1 oz Sweet Vermouth
1 dash Angostura Bitters
*Stir, Strain in Cocktail glass Cherry garnish

69
Q

Rusty Nail

A

1 1/2 oz Blended Scotch
3/4 oz Drambuie
*Build in Highball over ice

70
Q

Saturn

A

1.5 oz London Dry Gin
.5 oz Lemon juice
.5 oz Passion Fruit syrup
.25 oz Falernum liqueur
.25 oz Orgeat
*Brief shake on crushed ice, pour into Double Rocks
Lime peel and cherry garnish (shape of Saturn)

71
Q

Sazerac

A

2 oz Rye Whiskey
1/4 oz Simple Syrup
3-4 dash Peychaud’s Bitters
Absinthe Rinse
*Stir, strain in chilled Highball (rinsed) Lemon Peel garnish

72
Q

Sex on the Beach

A

1 1⁄2 ozVodka
1⁄2 oz Peach Schnapps
1 oz Cranberry
1 oz Orange Juice
*Shake, Double strain over ice in Collins Orange Slice & Cherry garnish

73
Q

Sherry Cobbler

A

2 1/2 oz Amontillado Sherry
1 oz Grapefruit Juice
2-3 Berries
1/2 tsp Granulated Sugar
*Muddle fruit in shaker, build, strain in Julep Tin
Berry, Fruit & Mint garnish

74
Q

Sidecar

A

1 1/2 oz Cognac
3/4 oz Cointreau
3/4 oz Lemon Juice
*Shake, double strain in sugar rim Coupe Lemon Wheel garnish

75
Q

Singapore Sling

A

1 oz Gin
1⁄2 oz Cherry Heering
1⁄4 oz Cointreau
1⁄4 oz Benedictine
1⁄2 oz Lime Juice
dash Angostura
*Dry shake, pour over crushed ice in Tiki mug Cherry & Pineapple garnish

76
Q

Southside

A

1 1/2 oz Gin
3/4 Lemon Juice
3/4 Simple Syrup
5-6 Mint Leaves
Soda Water
*Shake. double strain in Collins over ice Top with Soda water
Mint garnish

77
Q

Stinger

A

2 oz Brandy
3/4 oz Creme de Menthe
*Shake, double strain in Coupe

78
Q

Ti Punch

A

2 oz Rhum Agricole
1⁄4 oz Lime
1 tsp Rich Syrup
*Build in Highball Lime

79
Q

Tom Collins

A

1 1/2 oz Old Tom Gin
3/4 oz Lemon Juice
3/4 oz Simple Syrup
Soda Water
*Shake, double strain in Collins over ice Top with Soda
Lemon Wedge & Cherry garnish

80
Q

Toronto

A

2 oz Rye Whiskey
1/4 oz Fernet Branca
1/4 oz Simple Syrup
1 dash Angostura Bitters
*Stir, strain in Cocktail glass Orange Peel garnish

81
Q

Tuxedo

A

2 oz Gin
1 oz Sherry (fino)
1 dash Orange Bitters
*Stir, strain in Cocktail glass Lemon Peel garnish

82
Q

Vesper

A

2 oz Gin
1 oz Vodka
1/2 oz Lillet Blanc
1 dash Orange Bitters
*Shake, double strain in Cocktail Glass Lemon Peel

83
Q

Vieux Carre

A

1 oz Rye Whiskey
1 oz Brandy
1 oz Sweet Vermouth
1 tsp Benedictine
2 dash Angostura Bitters
2 dash Peychaud’s Bitters
*Stir, strain over rock in Highball

84
Q

Whiskey Sour

A

1 1/2 oz Whiskey
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1 Egg White
*Dry shake, shake, double strain in Highball over ice
Cherry garnish

85
Q

Cape Codder

A

1 1/2 ounces vodka
4 ounces cranberry juice
1/4 ounce lime juice

Preparation: Pour ingredients over ice.
Presentation: Highball glass, garnished with lime wedge

86
Q

Dubonnet Cocktail

A

1 1/2 ounces gin
1 1/2 ounces Dubonnet Rouge
Dash of bitters

Preparation: Stir all of the ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lemon twist

87
Q

French Martini

A

2 ounces vodka
1/2 ounce Chambord
2 1/2 ounces pineapple juice

Preparation: Shake all ingredients with ice and strain into a cocktail glass.
Presentation: Cocktail glass, garnished with lemon twist

88
Q

Gin Gin Mule

A

Ingredients:
1 1/2 ounce London Dry Gin
1/2 ounce simple syrup
1/2 ounce lime juice
Ginger beer
10 mint leaves

Preparation: Lightly muddle the mint in the base of a shaker. Add all of the liquid ingredients except the ginger beer. Add ice, shake, and strain into an ice-filled glass. Top with ginger beer.

Presentation: Highball glass, garnished with mint sprig, lime wedge, or slice of candied ginger

History: Created by Audrey Saunders at her famed Pegu Club in Manhattan.

89
Q

God Father

A

1 1/2 ounce Scotch whisky
3/4 ounce amaretto
Preparation: Pour ingredients over ice and stir gently to mix.

Presentation: Old Fashioned glass

History: The origin of this Duo is unknown, but Disaronno claims that it was the favorite cocktail of actor Marlon Brando. Either way, it first made an appearance as the Tiki era ended and the Disco age of Grasshoppers and Mudslides began.

90
Q

God Mother

A

1 ounce vodka
1 ounce amaretto liqueur

Preparation: Pour over ice and stir briefly to mix the two ingredients.

Presentation: Double rocks glass

History: The origin of this cocktail is unknown, but it is clearly a variation on the God Father. Disarono claims the creative rights of that cocktail.

91
Q

Grasshopper

A

1 oz. Green Crème de Menthe
1 oz. White Crème de Cacao
1 oz. Cream

Preparation: Shake all ingredients over ice and strain.
Presentation: Cocktail Glass

92
Q

Irish Coffee

A

Ingredients:
1.5 oz. Irish Whiskey
1 tsp. Brown Sugar
6 oz. Hot Coffee
Heavy Cream

Preparation: Add whiskey, coffee and sugar to the mug. Top with Cold Cream.
Presentation: Coffee Mug

93
Q

Long Island Iced Tea

A

1/2 oz. Vodka
1/2 oz. Tequila
1/2 oz. White Rum
1/2 oz. Triple Sec
1/2 oz. Gin
3/4 oz. Lemon Juice
1 oz. Simple Syrup
1 oz. Coca-Cola
Preparation: Stir all ingredients with ice.

Presentation: Highball Glass, Lemon Twist

94
Q

Naked & Famous

A

3/4 oz. Mezcal
3/4 oz. Yellow Chartreuse
3/4 oz. Aperol
3/4 oz. Lime juice

Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail Coupe, Lemon Twist (optional)

History: A mezcal-fueled, modern day variation of the Last Word created by bartender Joaquín Simó while at Death & Co. in New York.

Preparations and Variations: The Mezcal one chooses can make a big difference. Simó recommends Del Maguey’s Chichicapa, though a quality non-village designated Mezcal like Sombra, or Del Maquey’s Vida will certainly deliver.

95
Q

Presbyterian

A

2 oz. Scotch Whisky
Ginger Ale
Preparation: Pour Scotch over ice and fill with equal parts ginger ale and soda water.

Presentation: Highball Glass

History: Many believe this cocktail to have been originally made with French Brandy. However, after Phylloxera destroyed the European vineyard Cognac disappeared from bars as well. When Scotch was used as a supplement, the official Scottish denomination of Christianity became the name of this drink too.

Preparations and Variations: Today, many guests will ‘call’ their spirit or brand of choice for a Presbyterian though it is more common to order a ‘Jack and Ginger’ not a Jack Daniels Presbyterian.

The Presbyterian is thought by some to distinguish itself from a plain spirit and ginger ale mixture by cutting the ginger beer with soda water.

96
Q

Tequila Sunrise

A

1.5 oz. Tequila
3 oz. Orange Juice
1/2 oz. Grenadine
Preparation: Pour tequila and orange juice into an ice-filled glass. Add grenadine but do not stir to create the “sunrise” effect.

Presentation: Highball Glass, Orange Slice and Cherry

97
Q

Ward 8

A

2 oz. Rye Whiskey
1/2 oz. Lemon Juice
1/2 oz. Orange Juice
1/4 oz. Grenadine
Preparation: Shake and strain into an ice-filled glass.

Presentation: Old Fashioned Glass, Cherry

History: This cocktail was first created in 1898 at the Locke-Ober restaurant in Boston Massachusetts. The cocktail was named to celebrate the part of town that notably gave Martin Lomasney a political victory that propelled his 50-year career in Massachusetts politics. In 1915 the Boston based Santa Clara Company registered the cocktail as its trademark. However, this was later debunked by the Boston Globe during prohibition, proving its origin to be the Locke-Ober Restaurant.

98
Q

What characteristic defines a flip?

A

The addition of a whole egg

99
Q

What characteristic defines a nog?

A

The addition of cream or milk

100
Q

What does the term “Pousse-Café” indicate?

A

Pousse-Café has become a general term for any layered cocktail. It translates to “coffee pusher” and was consumed after coffee like an amaro. In the 19th century, these were proprietary concoctions; today, the only well-known examples are the sweet shots of the disco era.

101
Q

Tipperary

A

2 oz Scotch
1 oz sweet vermouth
1/2 green chartreuse
2 dash bitters

102
Q

Madras

A

Vodka, cranberry, orange juice

ADV Somm 2022: Service + Tasting (20 decks)

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