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Brock - Certified Sommelier > Cocktails / Beer / Sake > Flashcards

Cocktails / Beer / Sake Flashcards

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1
Q

Describe the Aviation cocktail.

Ingredients, Preparation, Presentation

A 
Ingredients:
1.5 oz. London Dry Gin
3/4 oz. Lemon Juice
2 Dashes Maraschino liqueur
2 Dashes Crème Yvette (creme de violet)

Preparation:
Shake all ingredients with ice and strain.

Presentation:
Cocktail glass, garnished with cherry OR lemon twist.

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2
Q

Describe the Bee’s Knees cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
1.5 oz. Gin
3/4 oz. Honey
3/4 oz. Lemon Juice

Preparation:
Shake all ingredients with ice and strain.

Presentation:
Cocktail glass, garnished with lemon twist.

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3
Q

Describe the French 75 cocktail.

Ingredients, Preparation, Presentation

A 
Ingredients:	
1.5 oz. Gin
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup
Champagne

Preparation:
Shake all ingredients (except Champagne) with ice and strain.
Top with Champagne

Presentation:
Highball glass filled with ice OR Champagne flute, garnished with lemon twist.

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4
Q

Describe the Gibson cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 1/2 oz. Gin
1/2 oz. Dry Vermouth

Preparation:
Stir all ingredients with ice and strain.

Presentation:
Cocktail glass, garnished with pearl onion.

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5
Q

Describe the Gimlet cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Plymouth Gin
3/4 oz. Lime Juice
3/4 oz. Simple Syrup

Preparation:
Shake all ingredients with ice and strain.

Presentation:
Cocktail glass, garnished with a lime wedge.

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6
Q

Describe the Last Word cocktail.

Ingredients, Preparation, Presentation

A 
Ingredients:
3/4 oz. Gin
3/4 oz. Lime Juice
3/4 oz. Green Chartreuse
3/4 oz. Maraschino Liqueur

Preparation:
Shake all ingredients with ice and strain.

Presentation:
Cocktail glass, no garnish.

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7
Q

Describe the Negroni cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
1 oz. Gin
1 oz. Sweet Vermouth
1 oz. Campari

Preparation:
Stir all ingredients with ice and strain.

Presentation:
Old fashioned glass filled with ice OR cocktail glass, garnished with orange peel.

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8
Q

Describe the Martini cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2.5 oz. Gin
1/2 oz. Dry Vermouth

Preparation:
Stir all ingredients with ice and strain.

Presentation:
Cocktail glass, garnished with olives OR lemon peel.

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9
Q

Describe the Cosmopolitan cocktail.

Ingredients, Preparation, Presentation

A 
Ingredients:
1.5 oz. Vodka
1/2 oz. Triple Sec
1/2 oz. Cranberry Juice
1/2 oz. Lime Juice

Preparation:
Shake all ingredients with ice and strain.

Presentation:
Cocktail glass, garnished with lime twist.

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10
Q

Describe the Madras cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Vodka
2 oz. Cranberry Juice
2 oz. Orange Juice

Preparation:
Shake all ingredients with ice and strain.

Presentation:
Highball glass filled with ice, garnished with an orange slice.

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11
Q

Describe the Kamikaze cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
1 oz. Vodka
1 oz. Triple Sec
1 oz. Lime Juice

Preparation:
Shake all ingredients with ice and strain.

Presentation:
Cocktail glass, garnished with a lime slice.

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12
Q

Describe the Moscow Mule cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Vodka (originally Smirnoff’s)
1/2 oz. Lime Juice
4 oz. Ginger Beer

Preparation:
Pour vodka and lime juice into mug, top with ginger beer.

Presentation:
Copper mug filled with ice, garnished with a lime wedge.

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13
Q

Describe the Screwdriver cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Vodka
4 oz. Orange Juice

Preparation:
Pour into glass, vodka first.

Presentation:
Highball glass filled with ice, garnished with an orange slice.

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14
Q

Describe the Margarita cocktail.

Ingredients, Preparation, Presentation

A 
Ingredients:
2 oz. Tequila
3/4 oz. Cointreau
3/4 oz. Lime Juice
Simple Syrup to taste (optional)

Preparation:
Shake all ingredients with ice and strain.

Presentation:
Cocktail glass with salted rim, with or without ice. Garnished with a lime wedge.

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15
Q

Describe the Paloma cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Tequila
One-half fresh-squeezed Lime
Chilled Grapefruit Soda

Preparation:
Salt the rim of a highball glass, add ice, combine tequila and lime, top with soda, then stir.

Presentation:
Highball glass filled with ice, garnished with lime wedge.

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16
Q

Describe the Tequila Sunrise cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
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 filled with ice, garnished with orange slice AND cherry.

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17
Q

Describe the Boulevardier cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
1 oz. Bourbon
1 oz. Sweet Vermouth
1 oz. Campari

Preparation:
Stir all ingredients with ice and strain.

Presentation:
Lowball glass filled with ice OR cocktail glass, garnished with orange peel.

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18
Q

Describe the Manhattan cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Rye Whiskey
1 oz. Sweet Vermouth
2 dashes Angostura Bitters

Preparation:
Stir all ingredients with ice and strain.

Presentation:
Cocktail glass, garnished with a cherry.

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19
Q

Describe the Traditional Old Fashioned cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Spirit(Typically American Whiskey)
2 Dashes of Bitters
1 Sugar Cube

Preparation:
Add sugar cube and enough water to muddle it into shaker. Muddle, add bitters and spirit, add ice, and stir. Strain into glass.

Presentation:
Old Fashioned glass filled with ice, no garnish.

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20
Q

Describe the Modern Old Fashioned cocktail.

Ingredients, Preparation, Presentation

A 
Ingredients:
2 oz. Spirit(Typically American Whiskey)
2 Dashes of Bitters
1 Cherry
1 Orange Slice
1 Dash Simple Syrup

Preparation:
Add simple syrup and fruit to a glass. Muddle, add bitters and spirit, add ice, and stir.

Presentation:
Old Fashioned glass filled with ice, no garnish.

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21
Q

Describe the Mint Julep cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Bourbon
10-12 Mint Leaves
1/2 oz. Simple Syrup

Preparation:
Add simple syrup and mint to a glass. Muddle, add crushed ice and 1/2 of the Bourbon. Sir, add ice, the remainder of the Bourbon, and stir again. Cap with ice.

Presentation:
Silver or pewter Julep Mug, garnished with mint.

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22
Q

Describe the Sazerac cocktail.

Ingredients, Preparation, Presentation

A 
Ingredients:
2 oz. Sazerac Rye Whiskey
5 Dashes Peychaud's Bitters
Splash of Absinthe
Half of a Sugar Cube
Lemon Peel

Preparation:
Chill lowball glass. Muddle sugar cube and splash of water in a shaker. Rinse chilled glass with absinthe, and add the other ingredients to the shaker with ice. Stir, and strain into chilled glass.

Presentation:
Lowball glass, lemon peel garnish optional.

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23
Q

Describe the Whiskey Sour cocktail.

Ingredients, Preparation, Presentation

A 
Ingredients:
2 oz. Bourbon or Rye Whiskey
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
1 Egg White (Optional)

Preparation:
Shake all ingredients with ice and strain.

Presentation:
Old fashioned glass filled with ice OR cocktail glass if egg was used. Garnished with cherry AND half orange wheel OR citrus peel.

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24
Q

Describe the Caipirinha cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Cachaça
Juice of two Lime Quarters
2 tsp. Sugar

Preparation:
Muddle Sugar and lime quarters until sugar is dissolved. Add crushed ice and Cachaça.

Presentation:
Lowball glass filled with ice, garnished with lime wedge.

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25
Q

Describe the Daquiri cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Rum
3/4 oz. Lime Juice
3/4 oz. Simple Syrup

Preparation:
Shake all ingredients with ice and strain.

Presentation:
Cocktail glass, garnished with lime wedge OR lime wheel.

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26
Q

Describe the Hurricane cocktail.

Ingredients, Preparation, Presentation

A 
Ingredients:
2 oz. Dark Jamaican Rum
2 oz white rum
1/2 oz over proof rum
2 oz. Lemon Juice
2 oz. Passion Fruit Syrup

Preparation:
Shake all ingredients with ice pour without straining.

Presentation:
Hurricane glass, garnished with a lemon wheel.

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27
Q

What is wort?

A

A sugar rich liquid derived from malted grains.

It is then fermented.

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28
Q

What are hops and what do they do?

A

They are flowers.

They add flavor and bitterness, and have both preservative and antiseptic qualities that prohibit bacterial growth

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29
Q

What is the grain of choice for most beer?

A

Barley

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30
Q

List the 9 steps of making beer.

A
  1. The grain is steeped in water until germination begins.
  2. The grain is transferred to chambers with controlled temperature and humidity to reach desired level of growth.
  3. This “green malt” is roasted in a kiln.
  4. The “malt” is then ground to produce “grist”.
  5. The “grist” is combined with hot water. This creates the “wort”.
  6. The wort is drawn off the grains and into the brew kettle or “copper”.
  7. Hops are added, and the wort is boiled
  8. The wort is strained off the hops and chilled to appropriate fermentation tempurature.
  9. After fermentation, the beer is put in conditioning tanks, filtered, and bottled.
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31
Q

What type of beer used top-fermenting yeasts?

What kind of beer flavor does this yield?

A

Ale

This produces fruitier, more richly flavored beer.

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32
Q

What type of beer used bottom-fermenting yeasts?

What kind of beer flavor does this yield?

A

Lager

This produces a more delicate, cleaner beer.

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33
Q

Which type of beer yeast ferments slower?

Which ferments at a lower temperature?

A

Bottom-fermenting yeasts ferment slower AND at lower temperatures.

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34
Q

What is a lambic?

How does this differ from a fruit lambic?

A

A style of Belgian beer that is fermented in open casks, aged, blended, and refermented in bottle. “Brussels Champagne”.

Fruit lambics are refermented with added fruits - sour Morello cherries for “Kriek” or raspberries for “Framboise”

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35
Q

What is Geuze?

A

A style of Belgian beer made by mixing one-year-old lambics with beers aged 2-3 years.

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36
Q

What does “Sake” mean in Japan?

A

It is a term used for ALL alcoholic beverages.

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37
Q

What is the name of the mold used in Sake production?

A

Koji-kin

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38
Q

Name the 4 styles of Sake and their corresponding maximum percentage of remaining rice grain.

A

Junmai - 70% (or more if labeled semaibuai)
Honjozo - 70%
Ginjo - 60%
Daiginjo - 50%

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39
Q

What does it mean if Junmai is appended to the beginning of another style of Sake?

A

That NO brewer’s alcohol was added.

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40
Q

List the 9 steps of making Sake.

A
  1. The rice grain is milled (polished) to style.
  2. The rice is rinsed, soaked in water, and steamed.
  3. The steamed rice is innoculated with the mold, creating the “koji”.
  4. After a couple days yeast, water, and more rice are added, creating the “moto”.
  5. After about 2 weeks, the “moto” is moved to a fermentation tank.
  6. More koji, water, and steamed rice are added to the moto to create the “moromi”.
  7. The sake is fermented to about 20% alcohol.
  8. Water is added to bring it down to about 17% alcohol, it is pressed, pasteurized, and bottled.
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41
Q

What is a tokkuri?

A

A ceramic, narrow-neck flask used to decant sake.

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42
Q

What is Nigori Sake?

A

Unfiltered Sake

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43
Q

What is Namazake?

A

Unpasteurized Sake

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44
Q

What is Taruzake?

A

Sake aged in wooden barrels

45
Q

What is the range of abv for liqueurs?

A

15-30%

46
Q

What is the bestselling spirit in the US?

A

Vodka

47
Q

Why do Eastern European and Russian vodkas tend to have a little more character than their Western European and American counterparts?

A

Because the EU and the US mandate any spirit labeled vodka to be neutral in flavor

48
Q

Name a vodka made from:

  1. Corn
  2. Potatoes
  3. Grain
  4. Grapes
A
  1. Titos
  2. Chopin, Grand Teton
  3. Stolichnaya, Cinco
  4. Ciroc
49
Q

Name 5 common ingredients used to flavor gin.

A
  1. Juniper berries
  2. Lemon Peel
  3. Orange Peel
  4. Anise
  5. Nutmeg
50
Q

How is gin made?

A

By flavoring and then redistilling a neutral spirit.

51
Q

Where was gin first developed?

By whom?

For what purpose?

What was it originally called?

A

Dutch Dr. Sylvius de Bouve developed the first crude gin as a medicinal oil known as Genever.

52
Q

All whiskey must be made from _____.

A

Grains

53
Q

Who distilled Kentucky’s first whiskey?

What style did this man pioneer?

A

Elijah Craig

Bourbon

54
Q

Bourbon whiskey must be distilled from _____.

How must it be aged?

A

A minimum of 51% corn

In charred new oak barrels

55
Q

What is “Straight Bourbon Whiskey”?

A

Bourbon that has been aged at least 2 years and does not contain any added color or flavor.

56
Q

What are the requirements for Rye Whiskey?

A

Must be made from a minimum of 51% rye and aged at least 2 years in charred new oak barrels.

57
Q

How does rye whiskey taste in comparison to bourbon?

A

It is more powerful and bitter.

58
Q

What kind of barrels are used to make Scotch?

A

Used, usually bourbon or sherry.

59
Q

What gives Scotch its unique flavor?

A

The burning of peat to malt the barley.

60
Q

What are the 5 legal categories of Scotch?

A 
Single Malt
Blended Malt
Single Grain
Blended Grain
Blended
61
Q

What 3 grains can be used to make Scotch?

A

Barley
Corn
Wheat

62
Q

What are the 4 things that must be true of all Scotches?

A

They must be made in Scotland.
They must be aged a minimum of 3 years
They must be distilled at least twice
They must be at least 40% alcohol

63
Q

What are Scotland’s 6 regions of production?

A 
The Islands
Islay
Highland
Lowland
Speyside
Campbeltown
64
Q

What is the largest region of Scotland?

Name 3 distilleries there.

A

Highland

Dalwhinnie
Glenmorangie
Oban

65
Q

Which Scotch is often the lightest and least smoky? Name one distillery there.

A

Lowland

Glenkinchie

66
Q

Which Scotch is mild and somewhat fruity?

Name 3 distilleries there.

A

Speyside

Macallan
Glenlivet
Glenfiddich
Balvenie

67
Q

Which region of Scotland produces the most peaty, smoky style of Scotch whisky?

Name 3 distilleries there.

A

Islay

Laphroaig
Lagavulin
Ardbeg

68
Q

Which region of Scotland produces whisky with a peaty, toasted seaweed character?

Name 2 distilleries there.

A

The Islands

Highland Park (Isle of Skye)
Talisker (Isle of Skye)
69
Q

What is the reason (and result) for the difference in Irish and Scotch whiskies?

A

In light of a tax on malted barley, the Scottish responded by heating their barley at night—the origin of “moonshine”—and the Irish began using a large proportion of unmalted barley in their whiskies.

Thus, Irish whiskey is typically lighter in character.

Also, the Irish do not rely on peat to fuel their fires.

70
Q

Brandy is defined by the EU as _____.

3 things

A

A distillation of wine
with a minimum 36% abv
with a minimum 6months oak aging.

71
Q

Name the 6 regions of Cognac production in descending order of quality.

A 
Grande Champagne
Petit Champagne
Borderie
Fins Bois
Bons Bois
Bois Ordinaires (Bois à Terroirs)
72
Q

Name the main grape varieties of Cognac.

A

Ugni Blanc (accounts for 98% of plantings)

with tiny amounts of:
Folle Blanche
Colombard

73
Q

What is the first distillation of Cognac called?

A

The Brouillis

74
Q

What is the second distillation of Cognac called?

A

The Bonne Chauffe

75
Q

List the barrel aging requirements for the following Cognac designations:

VS
VSOP
XO

A

VS - minimum 2 years
VSOP - minimum 4 years
XO - minimum 10 years

76
Q

Cognac may be labeled under an individual region provided ___% of the eau-de-vie originated in the named area.

A

100%

77
Q

Name the main grape varieties of Armagnac.

A

Ugni Blanc
Folle Blanche
Colombard
Baco Blanc

78
Q

Name the 3 regions of Armagnac

A

Haut-Armagnac
Bas-Armagnac
Armagnac-Ténarèze

79
Q

How does the flavor of Armagnac compare to that of Cognac?

A

Armagnac is more masculine, more rustic, more fiery, and more flavorful than Cognac.

80
Q

List the barrel aging requirements for the following Armagnac designations:

VS
VSOP
XO

A

VS - 1-3 years
VSOP - 4-9 years
XO - minimum 10 years

81
Q

Rum must be distilled from _____.

A

Fermented sugar cane or molasses.

82
Q

What is Cachaça?

A

A Brazilian spirit that provides the base for the caipirinha cocktail.

It is produced from fermented sugarcane and is essentially light rum.

83
Q

Tequila must be distilled from _____.

What is the minimum percentage of this distillate that must be used?

A

Piña, the heart fo the blue agave plant.

51%

84
Q

List the barrel aging requirements for the following Tequila designations:

Blanco
Reposado
Añejo
Extra Añejo

A

Blanco - no oak aging, bottled immediately
Reposado - 60 days - 1 year
Añejo - 1-3 years
Extra Añejo - minimum 3 years

85
Q

Where is most Mezcal made?

A

Oaxaca

86
Q

Where is most Mezcal made?

A

Jalisco

87
Q

What is the difference between Tequila and Mezcal?

A

Tequila is a type of Mezcal that can ONLY be made from the blue agave.

Mezcal can be distilled from any type of agave.

88
Q

Name the fruit base of the following liqueurs:

Cointreau
Chambord
Midori
Malibu
Limoncello
Creme de Cassis
A 
Cointreau - Orange
Chambord - Black Raspberry
Midori - Melon
Malibu - Coconut (rum base)
Limoncello - Lemon
Creme de Cassis - Black Currant
89
Q

Name 2 coffee liqueurs.

A 
Tia Maria (rum base)
Kahlua (rum base)
90
Q

What is used to flavor Amaretto?

A

Apricot and Almond

91
Q

Describe the Collins cocktail.

Ingredients, Preparation, Presentation

A 
Ingredients:
2 oz. Gin
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup
Club Soda

Preparation:
Shake all ingredients (except soda) with ice and strain. Top with soda.

Presentation:
Highball glass, garnished with orange slice and cherry.

92
Q

Describe the Manhattan cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Rye Whiskey
1 oz. Sweet Vermouth
2 dashes Angostura Bitters

Preparation:
Stir all ingredients with ice and strain.

Presentation:
Cocktail glass, garnished with cherry.

93
Q

Describe the Rob Roy cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Blended Scotch Whisky
1 oz. Sweet Vermouth
1 dash Angostura Bitters

Preparation:
Stir all ingredients with ice and strain glass.

Presentation:
Cocktail glass, garnished with cherry.

94
Q

Describe the Godfather cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
1.5 oz. Scotch Whisky
3/4 Amaretto

Preparation:
Pour ingredients over ice and stir.

Presentation:
Lowball glass, no garnish.

95
Q

Describe the Champagne cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
Champagne/Sparkling Wine
Angostura Bitters
Sugar Cube

Preparation:
Place napkin over flute with sugar cube on top. Dash bitters onto cube, pour into glass. Top with bubbles. Express the oils from a lemon peel, then discard it.

Presentation:
Champagne flute.

96
Q

Describe the Kir Royale cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
3 oz. Champagne
1/3 oz. Creme de Cassis

Preparation:
Pour Creme into flute, top with Champagne

Presentation:
Champagne flute, no garnish.

97
Q

Describe the Mimosa cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
4 oz. Brut Champagne
2 oz. Orange Juice
1 barspoon Grand Marnier (optional)

Preparation:
Build in flute.

Presentation:
Champagne flute, no garnish.

98
Q

Describe the Greyhound cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
1.5 oz. Gin/Vodka
5 oz. Grapefruit Juice

Preparation:
Pour into glass.

Presentation:
Lowball glass, no garnish.

99
Q

Describe the Pink Lady cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
1.5 oz. London Dry Gin
1/4 oz. Grenadine
1 Egg White

Preparation:
Dry shake all ingredients first, then shake with ice and strain.

Presentation:
Cocktail glass, garnished with cherry.

100
Q

Describe the Sidecar cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
2 oz. Cognac
3/4 oz. Triple Sec
3/4 oz. Lemon Juice

Preparation:
Shake and strain.

Presentation:
Cocktail glass, garnished with orange slice.

101
Q

Describe the Long Island Iced Tea cocktail.

Ingredients, Preparation, Presentation

A 
Ingredients:
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, garnished with a lemon twist.

102
Q

Describe the Kir cocktail.

Ingredients, Preparation, Presentation

A

Ingredients:
3 oz. White Wine
1/3 oz. Creme de Cassis

Preparation:
Pour Creme into glass, top with Wine

Presentation:
Wine glass.

103
Q

What style of beer is a Stout?

A

Ale

104
Q

What style of beer is a Porter?

A

Ale

105
Q

What type of beer is a Marzen/Oktoberfest?

A

Lager

106
Q

Name a great vermouth for a Manhattan.

Why does it work well with this cocktail?

A

Antica Formula

It has lots of vanilla, with notes of herb and citrus

107
Q

Name a great vermouth for a Martini.

Why does it work well with this cocktail?

A

Noilly Pratt Original Dry

It has notes of green apple

108
Q

Name a great vermouth for a Negroni/Boulevardier.

Why does it work well with this cocktail?

A

Carpano Punt e Mes

It is complex, with bitter-sweet notes and a sweet finish.

Brock - Certified Sommelier (19 decks)

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