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MASTERY OF WINE > Cocktails > Flashcards

Cocktails Flashcards

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1
Q

4th regiment

A

1 ounce rye whiskey
1 ounce sweet vermouth
1 dash each orange bitters, Peychaud’s bitters, and celery bitters

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2
Q

How is the 4th regiment served?

A

Coupe with twist of Lemon

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3
Q

Abbey

A

1½ ounces gin
¾ ounce orange juice
¾ ounce Cocchi Americano
2 dashes bitters

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4
Q

How is the Abbey served?

A

Coupe with the cocktail cherry

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5
Q

Absinthe Frappé

A

1½ ounces absinthe
½ ounce sugar syrup
6–8 mint leaves

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6
Q

How is the Absinthe Frappe served?

A

Frappe or Old Fashioned glass with Mint garnish and with straw

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7
Q

Adonis

A

2 ounces Fino Sherry
1 ounce sweet vermouth
2 dashes orange bitters

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8
Q

How is the Adonis served

A

Coupe with orange twist

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9
Q

Alexander

A

¾ ounce VS Cognac
¾ ounce white crème de cacao
¾ ounce cream

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10
Q

How is the Alexander served?

A

Coupe with grated nutmeg

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11
Q

What are the variations of the Alexander

A

No.1:Gin
No.2:Brandy and most classic
Sister: equal parts Gin, crème de menthe, cream

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12
Q

Algonquin

A

1½ ounces rye
¾ ounce dry vermouth
¾ ounce pineapple juice
2 dashes Peychaud’s bitters

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13
Q

How is the Algonquin served?

A

Coupe with optional garnish of bitters (sour-esque)

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14
Q

Variation of Algonquin

A

Shaken: Frothy and sweetness pronounced
Stirred: Savory, dryer

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15
Q

Americano

A

1 ounce Campari
1 ounce sweet vermouth
soda water

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16
Q

How is the Americano served

A

Over ice, soda amount will dictate glass used. Garnished with orange slice

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17
Q

Antibes

A

2 ounces gin
¾ ounce Bénédictine
1 ounce grapefruit juice

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18
Q

How is the Antibes served

A

Old fashioned glass, garnished with orange slice

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19
Q

Aviation

A

1½ ounces London dry gin
¾ ounce lemon juice
2 dashes maraschino liqueur
2 dashes Crème Yvette

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20
Q

How is the aviation served?

A

Cocktail glass, cherry or lemon peel

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21
Q

Aviation Variations

A

No.2: omitting violet liqueur
Blue moon: omitted maraschino
Moonlight: lime and Cointreau replace lemon and maraschino
Casino: orange bitters dashes replace Crème Yvette

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22
Q

Bamboo

A

1½ ounces Fino Sherry
1½ ounces dry vermouth
2 dashes Angostura bitters
2 dashes orange bitters

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23
Q

How is the bamboo served

A

Coupe with a garnish of orange/lemon twist

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24
Q

Bee’s knees

A

1½ ounces gin
¾ ounce honey
¾ ounce lemon juice

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25
Q

How is the Bees Knees served

A

Coupe glass with lemon twist

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26
Q

Bellini

A

2 parts Prosecco
1 part white peach purée
dash of raspberry purée

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27
Q

How is the Bellini served

A

Wine glass/ champagne glass

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28
Q

Bellini variations

A

Rossini: raspberry puree
Tintoretto: pomegranate juice
Puccini: half peach/ mandarin juice

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29
Q

Bijou

A

1 ounce gin
1 ounce green Chartreuse
1 ounce sweet vermouth
dash of orange bitters

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30
Q

How is the bijou served

A

Coupe with lemon twist

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31
Q

Bijou variation

A

Amber Dream: gin, chartreuse, vermouth remain unstirred

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32
Q

Black Russian

A

1½ ounces vodka
¾ ounce Kahlùa liqueur

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33
Q

How is the Black Russian served

A

Lowball glass

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34
Q

Black Russian variations

A

Black magic: adds squeeze of lemon and lemon twist
Black Irish Russian: adds head of Guinness
White Russian: adds heavy cream or milk

35
Q

Blood and Sand

A

¾ ounce Scotch whisky
¾ ounce sweet vermouth
¾ ounce cherry Heering
¾ ounce orange juice

36
Q

Blood and Sand

A

¾ ounce Scotch whisky
¾ ounce sweet vermouth
¾ ounce cherry Heering
¾ ounce orange juice

37
Q

How is the blood and sand served?

A

Cocktail glass with brûléed orange

38
Q

Bloody Mary

A

1½ ounces vodka
4 ounces tomato juice
½ ounce lemon juice
½ teaspoon horseradish
3 dashes Tabasco sauce
3 dashes Worcestershire sauce
salt to taste
cracked black pepper to taste
celery salt to taste

39
Q

How is the Bloody Mary served

A

High ball glass with celery stick

40
Q

Bobby Burns

A

1¼ ounces blended Scotch whisky
¾ ounce sweet vermouth
1 dash orange bitters
1 dash absinthe

41
Q

How is the Bobby burns served

A

Cocktail glass with lemon twist

42
Q

Boothby

A

1½ ounces whiskey (bourbon or rye)
¾ ounce sweet vermouth
2 dashes Angostura bitters
2 dashes orange bitters
1 ounce Champagne

43
Q

How is the boothby served?

A

Coupe with orange twist

44
Q

What is the Boothby a variant of?

A

Manhattan

45
Q

Boston

A

¾ ounce gin
¾ ounce apricot brandy
¼ ounce lemon juice
¼ ounce grenadine

46
Q

How is the Boston served?

A

Coupe garnished with lemon twist

47
Q

Boulevardier

A

1 ounce bourbon
1 ounce sweet vermouth
1 ounce Campari

48
Q

Brandy Crusta

A

2 ounces brandy
1 teaspoon curaço
1 teaspoon lemon juice
1 teaspoon maraschino
½ teaspoon rich simple syrup
2 dashes Angostura bitters

49
Q

How is the Brandy Crusta served

A

Nick and Nora with sugar rim and twist of lemon

50
Q

B&B

A

1.5 oz. Brandy
1.5 oz. Bénédictine

51
Q

Brandy Alexander

A

2/3 oz. Brandy
2/3 oz. Crème de Cacao (brown)
2/3 oz. Heavy Cream

52
Q

Brandy Smash

A

2 oz Brandy
1/2 oz simple syrup
8-10 mint leaves

53
Q

Bronx

A

1 ounce gin
½ ounce sweet vermouth
½ ounce dry vermouth
½ ounce orange juice

54
Q

How is the Bronx served

A

Cocktail glass with orange slice

55
Q

Bronx variations

A

Dry Bronx: muddled orange and pineapple and done with one part gin and French vermouth
Golden Bronx: addition of egg white

56
Q

Bull Shot

A

1½ ounces vodka
3 ounces beef broth
½ ounce fresh lemon juice
salt to taste

57
Q

How is the blood shot served?

A

Cocktail glass with lime wedge

58
Q

Cable car

A

1 1/2 oz. Captain Morgan Spiced Rum
3/4 oz. Marie Brizard Orange Curaçao
1 oz. Lemon Juice
1/2 oz. Simple Syrup

59
Q

How is the cable car served?

A

Cinnamon rimmed cocktail glass with a twist of orange

60
Q

Caipirinha

A

2 ounces cachaça
Juice of two lime quarters
2 teaspoons sugar

61
Q

How is the caipirinha served?

A

Lowball glass with lime wedge

62
Q

Cape codder

A

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

63
Q

How is the cape codder served?

A

Highball glass with lime wedge

64
Q

Cape codder variation

A

Cape cod: omit lime juice

65
Q

Champagne cocktail

A

Champagne or other sparkling wine
Angostura bitters
Sugar cube that has been immersed in bitters

66
Q

Champ Elysees

A

1 1/2 ounces Cognac
1/2 ounce lemon juice
1/2 ounce green Chartreuse
1/2 ounce simple syrup
Dash of Angostura bitters

67
Q

How is the Champ Elysees served?

A

Cocktail glass with lemon twist

68
Q

Clover Club

A

1 1/2 ounces gin
3/4 ounce lemon juice
3/4 ounce raspberry syrup
1 egg white

69
Q

How is the Clover Club served?

A

Coupe glass, the preparation is double shaken over the egg white. Dry shaken first

70
Q

Collin’s

A

2 ounces bourbon or gin
3/4 ounce lemon juice
3/4 ounce simple syrup
Chilled club soda

71
Q

How is the Collin’s served?

A

Highball or Collin’s glass with orange slice or cherry

72
Q

Collin’s variations

A

Usually served with bourbon or American whisky. Originally called for Genever. When Old Tom Gin was introduced that was the standard

73
Q

Corn n oil

A

2 ounces blackstrap rum, such as Cruzan
1/2 ounce velvet falernum
1/4 ounce lime juice
2–3 dashes Angostura bitters

74
Q

How is the corn n oil served

A

Old fashioned glass with lime wedge

75
Q

Corpse Reviver No.1

A

1 1/2 ounces Cognac
3/4 ounce Calvados or apple brandy
3/4 ounce sweet vermouth

76
Q

How is the Corpse Reviver No.1 served

A

Coupe glass with lemon twist

77
Q

Corpse Reviver No.2

A

3/4 ounce gin
3/4 ounce Cointreau
3/4 ounce Lillet Blanc
3/4 ounce lemon juice
1 dash absinthe

78
Q

How is the Corpse Reviver No.2 served

A

Coupe glass rinsed with absinthe. The Absinthe can be withheld as well

79
Q

Reviver variations

A

Kentucky Corpse Reviver: Bourbon subbed for gin
Parisian Corpse Reviver: equal parts Brandy, Fernet, Crème Menthe

80
Q

Cosmopolitan

A

1 1/2 ounce vodka
1/2 ounce Triple Sec
1/2 ounce cranberry juice
1/2 ounce lime juice

81
Q

How is the Cosmo served

A

Cocktail glass with lime twist

82
Q

Daiquiri

A

2 ounces rum
3/4 ounce lime juice
3/4 ounce simple syrup

83
Q

How is the Daiquiri served

A

Coupe glass with lime wedge/wheel

84
Q

Daiquiri variations

A

Hemingway: addition of grapefruit and maraschino liqueur
Floridita:addition of maraschino and sugar

MASTERY OF WINE (63 decks)

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