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Drink Menu > Drink Questions > Flashcards

Drink Questions Flashcards

1
Q

What is Shake and Strain

A

Chill glass with ice and soda water
Take the mixing glass and fill 2/3 with ice
Measure and pour ingredients into mixing glass
Cap mixing glass with tin at a 45 Degree angle
Shake vigorously for 10 seconds
Crack tin to remove glass
Empty ice and water from glass
Place strainer on tin and strain into glass

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2
Q

What is Shake and Pour?

A

Fill mixing glass 2/3 full of ice
Measure and pour ingredients into mixing glass
Cap mixing glass with mixing tin at 45 degree angle
Shake vigorously for 10 seconds
Crack tin to remove glass
Pour drink and ice into glass
Top with more ice if necessary

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3
Q

What is Flash Blend

A

Start off with a heaping glass of ice
Measure and pour ingredients into mixing tin (NO ICE)
Flash blend on medium speed for 2-5 seconds
Pour from tin over ice

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4
Q

What is Mix

A

Start with heaping glass of ice
Measure and pour ingredients onto ice
Pour mixture with ice into mixing tin
Then pour from tin back into glass

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5
Q

What is Layered?

A

Follow order of ingredients on card
Pour first liquor into glass
Choose your tool in which to layer the drink

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6
Q

How to Blend

A

Fill the glass you are serving the drink in with ice
Measure and pour ingredients into blender, liquor first
Dump ice from glass into blender cup
It is done when there is a tight spiral down the center

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7
Q

How to muddle

A

Add fruit into mixing glass
Using flat end of muddler, muddle by pushing down and then twisting the muddler
Do this 7 times
Measure and pour ingredients into mixing glass in the order listed

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8
Q

Which beverage technique is used to make all three of our sangrias?

A

Shake and Pour

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9
Q

How many Ounces of batch mix is used when making all three of our sangrias?
By the pitcher?

A

6 oz

15 oz

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10
Q

How much water do you add when making a sangria by the pitcher? How long do you pulse the blender?

A

2 oz

1 second

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11
Q

Which glass do we serve with our sangrias?

A

Mason Jar

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12
Q

What is the garnish for blackberry sangria?

A

Pineapple wedge and 2 blackberries dropped in

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13
Q

Which beverage technique is used to make the iced teas, and lemonades?

A

Mix

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14
Q

Which beverage technique is used to make the coco berry smoothie and strawberry smoothie

A

Blender

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15
Q

What do we use to measure the perfect amount of ice when making our smoothies?

A

20 oz non alcoholic glass

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16
Q

Which glass do we serve all of our spirit free cocktails in?

A

20 oz Non- alcoholic

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17
Q

What is automatically severed with each bottled beer?

A

Frosted pint glass

18
Q

How many ounces of the primary liquor are poured into each of these drinks?

Well/ Call/ Supercall
Gold Coast Rita X
Well X/ Call X / Supercall X
Regular Martini or Manhattan

A

Well/ Call/ Supercall : 1 1/4 oz
Gold Coast Rita X : 1 1/4 oz
Well X/ Call X / Supercall X : 2 oz
Regular Martini or Manhattan : 2 oz

19
Q

What tools do we use to ensure our customers with 100% consistency?

A 
Posi Recipe lookup 
Quick recipe quite 
Batch Recipes 
Shareable pitcher recipes 
Garnish sheet
20
Q

How do you know what technique is used to execute our drinks?

A

Reference the quick recipe guide

21
Q

What glass is used for all frozen drinks

A

Fiore

22
Q

What forms of identification are acceptable for proof of age?

A

Drivers license
Passport
Military ID with photo

23
Q

What is the shelf life of a bottle of wine and what do we do to keep it fresh during the shelf life?

A

4 days max

We use vacu- vins to pump air out of the bottles

24
Q

Acceptable greet time for each customer?

A

Immediately

25
Q

What is the role of the service/ expo bartender?

A

Makes drinks for the waitstaff and ensures drinks are ran in a timely manner
Also teaches waitstaff from the well glassware, garnishes, and drink menu knowledge.

26
Q

How do we ensure the freshest garnishes?

A

Cut fresh fruit daily

27
Q

What is the role of the hospitality bartender?

A

Make drinks for the bar guests at the hospitality well
Acknowledges customers immediately as they approach the bar
Welcomes and entertains bar customers

28
Q

If a mix is expired, what do you do?

A

Do not use it and throw it away
Inform your manager of the expired mix
Review par levels for the particular mix

29
Q

If the citrus mix was made on the 7th, what would be the end dat of the shelf life?

A

The 12th. Because you include the day you made it and it has a 6 day shelf life.

30
Q

When cutting bar fruit what do you wear for santiation and safety?

A

Cutting gloves and vinyl gloves

31
Q

What fruit is cut on demand?

A

Lemon, lime, orange

32
Q

The hospitality well is optional to use. True or false?

A

FALSE

33
Q

Which well should be closed down and used last at the end of a shift?

A

Hospitality well

34
Q

What are the 10 steps to Sales and service at the bar?

A 
Immediate acknowledgment 
Beverage napkin down 
Scripting 
Up scaling
"How's my drink?" 
Introduction 
Trivia and storytelling 
Networking 
Introduction to manager 
Bar tricks
35
Q

Who do you measure drinks for a frozen glass?

A

In a Fiore glass (heaping) then added to blender

36
Q

When pouring a draft beer, where should you pull the tap handle?

A

Pull at the bottom of the tap handle

37
Q

What should you wear when polishing wine glasses?

A

A pair of polishing gloves

38
Q

How should everything be labeled?

A

With a prep and print label

39
Q

Which customers do we play the name game with?

A

ALL OF THEM

40
Q

What is a bar line check? And how often do we execute them?

A

Daily checklist designed to ensure quality of mixes, fruit, temps, and set up. Execute everyday before open.

41
Q

What is a Build?

A

Start off with a heaping glass of ice
Measure and pour ingredients as listed
Leave a small 1/4” window from top of glass

Drink Menu (2 decks)

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