Cocktails Flashcards

1
Q

What are the common types of shakers?

A

Boston, Manhattan/ Cobbler, Parisian

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2
Q

What are the common types of strainers?

A

Hawthorne, Julep, fine mesh

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3
Q

List some basic bar equipment.

A

Boston shaker, Hawthorne strainer, fine mesh strainer, jigger, flat head and serrated muddlers, long spiral bar spoon, citrus juicer, tomato or pairing knife, vegetable peeler, channel knife or citrus zester, nutmeg grater, bar mat, wine key

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4
Q

List some types of glassware.

A

Martini, flute, coupe, wine, margarita, low ball/ old fashioned, high ball/ double old fashion, hurricane, sling, mug, julep cup, beer, shot

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5
Q

List types of distilled spirits.

A

Vodka, rum, gin, whiskey & whisky, tequila & mezcal, brandy, liqueur

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6
Q

What raw materials are fermented and distilled to make spirits?

A

Grains: Barely, corn, rye
Fruit: Grapes, cherries, raspberries, apples & pears
Other: Plants, vegetables, sugar cane

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7
Q

What grains go into a whiskey mash bill and what are their flavor profiles?

A

Corn - sweet and syrupy
Rye - savory and spicey
Malted barley - malt and toffee, helps with starch conversion
Wheat - smooth and clean, with a soft, sweet undertone

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8
Q

Describe the whisky making process.

A

The selection of grains creates a “mash bill” which is crushed, milled, or ground. Grains may be all or partially germinated into a “malt”. Hot water is added and the mix is cooked in a “cereal cooker” to covert starch into sugar, forming a “mash” and cooled. Yeast and additional “sour mash” from a previous batch is added for fermentation. Fermented “distiller’s beer” is collected in a “beer well” before distillation (10% ABV). Two distillation processes are run before barreling (<160 proof from still, diluted to <125 proof into barrel), and later bottled (diluted to 80-120 proof). The liquid press from the first distillation becomes the “sour mash” for future batches.

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9
Q

Describe the distillation process.

A

A fermented alcoholic beverage is heated in a still and evaporated into a “spirit”. Volatile compounds / vapors travel up through the neck, pass through a condensing tube to cool back to liquid form, and are collected at the end. This distills and concentrates the original alcohol. The “head” and “tail” funky, off-aromas may be poured off in processing to retain only the “heart”, higher quality spirit.

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10
Q

Name the types of stills.

A

Pot still - Cognac and single malt scotch
Continuous / Column still - vodka, most bourbon, large-scale

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11
Q

Which spirits are aged?

A

Immediately bottled / no age - most vodka, blanco tequila, light rum, eau-de-vie
Aged in oak - whiskey, brandy, aged rum, anejo tequila

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12
Q

Vodka

A

Grains, potatoes, grapes (Russia) with column still
Popular, 30% of all spirit volume with flavored vodkas, low calorie, and neutral taste

Stolischnaya, Tito’s, Zubrowka Bison Grass Vodka (fruity drinks)

Martini, Vodka soda, Cosmopolitan, Moscow mule, Bloody Mary, White Russian, Lemon drop, Espresso martini, Screwdriver, Harvey Wallbanger, Greyhound

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13
Q

Gin

A

Juniper berries (UK), or other botanicals (coriander, orange peel, anise, cassia, orris root, chamomile, citrus)
London Dry or Plymouth (softer) styles

Tanqueray, Hendrick’s

Martini, Vesper martini, Gin and tonic, Gin Fizz and Ramos Gin Fizz, Tom Collins, Gin Gimlet, French 75, Bees Knees, Negroni, Bramble, Singapore Sling, Salty Dog

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14
Q

Rum

A

Mainly molasses (Caribbean), or sugar cane

White rums - little or no time in barrels, neutral or slightly tropical flavors
Flavored or spice rums
Aged rums - aged in used American whiskey, caramel flavors

Bacardi, Flor de Cana, Kraken Black spiced rum

Classic daquiri, Mojito, Pina Colada, Rum Punch, Dark & Stormy, Hurricane, Mai Tai, Hemmingway daquiri, Zombie, Caipirinha

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15
Q

Tequila & Mezcal

A

Agave (Mexico), takes 8 years to ripen
Tequila - Blue agave hearts, baked or steamed, in Jalisco
Mezcal - Maguey hearts, roasted in stone pits, in Oaxaca

Blanco - 0-2mo aging
Reposado - 2-12mo aging in wooden containers
Anejo - 12+ mo aging in small oak barrels
Extra aged - 36+ mo aging in small oak barrels

Patron, Milagro, Casamigos

Margarita, Paloma, Ranch Water, Tequila Sunrise

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16
Q

Whisky - Scotch

A

Grains, barley, corn, wheat (Scotland)
Single malt (one distillery) and blended (many barrels), peat bog grass smoked for additional flavor, color additives can be used
Regions - Islay (peat), Highland, Campbeltown, Lowland

Johnnie Walker Black Label 12yr, Chivas Regal 12yr, Oban, Laphroaig

Rob Roy, Rusty Nail

17
Q

Whiskey - Ireland

A

Barley (Ireland)
Triple distilled for smoother flavor
Age: 3yr in barrel

Jameson

Penicillin

18
Q

Whisky - Other

A

Rye, Corn, wheat, and barley (Canada)
Smoother flavor from rye, flavor additives can be used
Age: 3yr in barrel

Canada: Crown Royal
Japan: Suntori

19
Q

Whiskey - Bourbon

A

> 51% corn (USA, mainly Kentucky)
Slightly sweeter from corn and oak
Distilled at <160 proof and barreled at <125 proof, no coloring or flavoring added
Aged in new, charred American white oak

Buffalo Trace, Elljah Craig, Basil Hayden’s, Pappy Van Winkle
KY non-Bourbon: Old Forester (Rye)

Old Fashioned, Manhattan, Whiskey Sour, Boulevardier, Mint Julep, Milk Punch, Sazerac, Vieux Carre, Penicillin

20
Q

Whiskey - Tennessee

A

> 51% corn (USA, Tennessee)
Filtered through a bed of TN sugar maple charcoal

Jack Daniel’s

21
Q

Brandy

A

Cognac
Grapes (France, just north of Bordeaux)
Ungi Blanc white grapes, distilled twice in copper pot stills
Age: >2yr in French oak casks, VS or 3star (2yr), VSOP (4yr), XO (10yr)

Armagnac
Grapes (France, SE of Bordeaux)
Local grapes, distilled once in unique continuous still
Age: >2yr in French oak casks

Eau-de-vie
Apples and pears (France, Normandy)
Fruit/ non-grape, Distilled twice in a copper pot still, sometimes continuous still
Calvados AOP
Age: >2yr in French oak casks, 5yr -20yr
EDV Fruits - no aging to preserve fruit character

Brandy de Jerez (Spain), American brandy, Pisco (Peru)

Cognac: Remy Martin Louis XIII, Courvoisier, Martell, Hennesy

Brandy Alexander, Sidecar, Milk Punch, Sazerac, Vieux Carre, Pisco Sour

22
Q

Aperitifs

A

Before meal, light & refreshing

Lillet Blanc, Vermouth, Campari, Aperol, Kir Royal, Pastis, Donlin, Manzanilla

23
Q

Digestifs

A

After meal, strong & fiery

Amaro, Fernet-Branca liqueur, Angostura bitters, Lemoncello

24
Q

Liqueurs

A

Herb & nut: Anisette, Benedictine DOM, B&B, Chartreuse, Creme de Menthe, Disarnno, Frangelico, Galliano, Ouzo, Sambuca, Creme de Violette, Pimm’s No 1 Cup
Fruit: Orange - Triple Sec, Cointreau, Grand Marnier, Campari, Aperol; Creme de Cassis; Luxardo (cherry); Malibu (coconut), Amaretto (apricot), Southern Comfort (peach)
Whisky: Drambuie, Glayva, Irish Mist
Bitters: Angostura, Peychaud’s
Other: St. Germain (elderflower), Canton (ginger), Kahlua (coffee), Bailey’s (cream), Tia Maria (coffee), Licor 43 (vanilla), Vermouth

25
Q

What are other things you should stock?

A

Orange, lemon, lime, berries, cucumber, mint, olives, cherries
Simple syrup, lemonade, ginger beer, Coke, honey
Club soda, tonic water
Cream, whole milk, egg whites

26
Q

How do you make a few classic cocktails?
Tequila

A

Margarita: 35ml tequila blanco, 15ml Cointreau, 35ml lime juice, 15ml pineapple juice, 10ml simple syrup, lime wheel garnish, salt rim. Shake hard

27
Q

How do you make a few classic cocktails?
Gin

A

English Garden: 35ml gin, 15ml St. Germain, 15ml ger extra dry Vermouth, 15 lime juice, 10ml simple syrup, 75ml apple juice, cucumber to garnish. Shake

Bramble: 50ml gin, 25ml lemon juice, 10ml simple syrup, 15ml Creme de Cassis, lemon wheel garnish. Shake, serve over crushed ice, add Cassis

Gimlet: 60ml gin, 35ml lime juice, 15ml simple syrup, 10ml extra dry Vermouth, lime twist garnish. Shake

Ramos Gin Fizz: 1.5oz gin, 1oz simple syrup, 0.5oz lemon juice, 0.5oz lime juice, 1 egg white, 1oz heavy cream, 3 drops orange flower water, 1oz club soda. Dry shake, cold shake, top with soda

Aviation: 50ml gin, 20ml Creme de Violet, 10ml Luxardo, 15ml lemon juice, 15ml simple syrup. Shake gently

French 75: 1oz gin, 0.5oz lemon juice, 2oz Champagne, lemon twist garnish. Shake & top with champs

28
Q

How do you make a few classic cocktails?
Whiskey

A

Old Fashioned: 3oz Kentucky bourbon or rye, 4 dashes Angostura bitters, 0.5oz simple syrup, orange peel. Stir for 60 sec, cherry garnish.
Rye: Old Forester

Manhattan: 2oz rye whiskey or bourbon, 1oz Sweet Vermouth, 2 dash Angostura bitters. Stir 60 sec, cherry garnish.
Rye: Old Forester, Bourbon: Basil Hayden’s

Milk Punch: 1.5 oz bourbon, 1oz dark rum, 1oz milk, 1.5oz cream, 0.75tsp vanilla extract, 0.5oz simple syrup, dash of grated nutmeg garnish. Shake
Bourbon: Basil Hayden’s, Rum: Meyer’s

Mint Julep: 2oz bourbon, 0.25oz simple syrup. Fill halfway with crushed ice & stir 10sec, top with crushed ice, fresh mint bouquet garnish
Bourbon: Basil Hayden’s

Sazerac: 1.5oz rye bourbon, 0.5oz simple syrup, 4 dashes Peychaud’s bitters, 1 dash Angostura bitters. Rinse with absinthe & dump, stir over ice, strain into glass, squeeze lemon twist / no garnish
Absinthe: Emile Pernot Vieux Pontarlier
Rye: Old Forester

29
Q

How do you make a few classic cocktails?
Scotch

A

Rob Roy: 2oz blended Scotch, 1oz Sweet Vermouth, 2 dash Angostura bitters. Stir 60 sec, lemon twist garnish.
Scotch: Compass Box Asyla Blended Scotch

Rusty Nail: 2oz blended Scotch, 1oz Drambuie. Pour over ice and stir to combine
Scotch: Compass Box Asyla Blended Scotch

30
Q

How do you make a few classic cocktails?
Rum

A

Classic Daiquiri: 60ml white rum, 30ml lime juice, 15ml simple syrup, lime wheel garnish. Shake

Dark & Stormy: Muddle lime wedges and 10ml simple syrup, 100ml ginger beer, float 15ml black rum, lime wedge garnish

31
Q

How do you make a few classic cocktails?
Vodka

A

Dry Martini: 75ml vodka, 25ml extra dry vermouth, dash simple syrup, olive garnish. Stir

Espresso Martini: 35ml vodka, 35ml Kalua, 35ml espresso, 15ml simple syrup, coffee bean garnish. Dry & cold shake

Lemon Martini: 15ml vodka, 35ml lemon juice, 15ml pineapple, 10ml simple syrup, lemon peel garnish. Shake

Cosmopolitan: 35 vodka, 15ml Cointreau, 25ml lime juice, 15ml cranberry juice, 15 simple syrup, orange twist garnish. Shake