Cocktails Flashcards
What are the common types of shakers?
Boston, Manhattan/ Cobbler, Parisian
What are the common types of strainers?
Hawthorne, Julep, fine mesh
List some basic bar equipment.
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
List some types of glassware.
Martini, flute, coupe, wine, margarita, low ball/ old fashioned, high ball/ double old fashion, hurricane, sling, mug, julep cup, beer, shot
List types of distilled spirits.
Vodka, rum, gin, whiskey & whisky, tequila & mezcal, brandy, liqueur
What raw materials are fermented and distilled to make spirits?
Grains: Barely, corn, rye
Fruit: Grapes, cherries, raspberries, apples & pears
Other: Plants, vegetables, sugar cane
What grains go into a whiskey mash bill and what are their flavor profiles?
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
Describe the whisky making process.
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.
Describe the distillation process.
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.
Name the types of stills.
Pot still - Cognac and single malt scotch
Continuous / Column still - vodka, most bourbon, large-scale
Which spirits are aged?
Immediately bottled / no age - most vodka, blanco tequila, light rum, eau-de-vie
Aged in oak - whiskey, brandy, aged rum, anejo tequila
Vodka
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
Gin
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
Rum
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
Tequila & Mezcal
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
Whisky - Scotch
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
Whiskey - Ireland
Barley (Ireland)
Triple distilled for smoother flavor
Age: 3yr in barrel
Jameson
Penicillin
Whisky - Other
Rye, Corn, wheat, and barley (Canada)
Smoother flavor from rye, flavor additives can be used
Age: 3yr in barrel
Canada: Crown Royal
Japan: Suntori
Whiskey - Bourbon
> 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
Whiskey - Tennessee
> 51% corn (USA, Tennessee)
Filtered through a bed of TN sugar maple charcoal
Jack Daniel’s
Brandy
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
Aperitifs
Before meal, light & refreshing
Lillet Blanc, Vermouth, Campari, Aperol, Kir Royal, Pastis, Donlin, Manzanilla
Digestifs
After meal, strong & fiery
Amaro, Fernet-Branca liqueur, Angostura bitters, Lemoncello
Liqueurs
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
