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Mixology Flashcards

1
Q

Who was Jerry Thomas?

A

The American author of “The Bartender’s Guide”, the first drink book ever published in the US.

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2
Q

What American whiskey drink was created in 1787?

A

The Mint Julep.

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3
Q

What is a cocktail?

A

A short drink (one typically presented in a small glass) made by mixing liquor or wine with other spirits, fruit juices, egg whites, and/or bitters. No single ingredient should overpower.

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4
Q

What is a mixed drink?

A

A tall drink presented in a taller glass, generally served over ice. Combines liquor with a mixer.

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5
Q

How long after preparation is fresh orange juice best used?

A

Within 4 hours.

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6
Q

What is the normal shelf life of citrus juices (other than orange)?

A

Best if used within 12 hours, after 24 should be discarded.

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7
Q

Within what time frame are most infused spirits best used?

A

6 Months

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8
Q

What is the shelf life of simple syrup if properly refrigerated?

A

About one month.

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9
Q

What is another name of the sweeter version of simple syrup sometimes used in European recipes?

A

Two-to-one.

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10
Q

What is a Bounce?

A

Purportedly a specialty of Martha and a favorite of George Washington. In colonial times made from spiced cherries strained and served with a spirit. Modern recipe made with fruit, spices and rye whiskey. Served neat.

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11
Q

What is in the modern recipe for a Bounce?

A

Fruit cooked with sugar, cinnamon, nutmeg and lemon juice, macerated for three months or more with a bottle or whiskey. Strained and served neat.

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12
Q

What is a Calibogus?

A

A popular vintage drink of rum, spruce beer and molasses. Now made with rum, molasses and lime juice with a drop of pine tincture or a splash of pine liqueur. Served with soda over ice.

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13
Q

What is a Crusta?

A

A vintage cocktail that was made with a mix of cognac, orange liqueur, Angostura bitters, and lemon juice. Garnished with long loop of lemon peel and sugared rim.

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14
Q

What is a Cobbler?

A

A vintage cocktail family made with a base spirit or wine, sugar and fresh fruit. Shaken with ice and poured unstrained into a glass.

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15
Q

How was the original Cobbler made?

A

With Sherry, sugar and fresh fruit.

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16
Q

What is a Fizz?

A

A vintage cocktail containing a spirit (often gin), lemon juice, and sugar, served tall over ice with carbonated water.

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17
Q

What is a Flip?

A

A vintage cocktail made with a spirit(s), sugar, spices and whole raw egg (with cream optional).

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18
Q

How is a Flip made?

A

Beating an egg with sugar, then adding spirit(s), sugar, and spices. Poured back and forth between glasses or shaken.

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19
Q

What is a well-known version of the Flip?

A

Eggnog.

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20
Q

How were Flip cocktails often heated?

A

By stirring with a heated implement.

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21
Q

What is a Sangaree?

A

A vintage wine-based punch. Spirits were sometimes added, with the entire concoction then blended with water, ice, and nutmeg.

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22
Q

What is a Shrub?

A

A vintage cocktail made in 17th and 18th century England as well as colonial America.

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23
Q

What was the Shrub made in 17th and 18th century England?

A

A sweet, liqueur-like spirit made by mixing rum or brandy with sugar and fruit, fruit juice, or fruit zest.

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24
Q

What was the Shrub made in colonial America?

A

A beverage made using liquid drawn from a batch of fruit macerated with sugar and vinegar. The syrup-like liquid was then mixed with water, spirits, or carbonated water.

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25
Q

What was the Smash?

A

A vintage cocktail made with fresh mint muddled with sugar, shaken with a spirit, and strained over ice. Some versions include fruit in the recipe smashed along with the mint.

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26
Q

What is the Syllabub?

A

A vintage cocktail made with a base of sweetened wine, usually a white wine mixed with sugar and lemon juice. It is mixed with milk or cream, and topped with a meringue-like topping of sweetened, whipped egg whites.

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27
Q

What are some drinks that include Grenadine?

A

Tequila Sunrise
Jack Rose
Shirley Temple (N/A)
Roy Rogers (N/A)

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28
Q

What is the predominant flavor in Grenadine?

A

Pomegranate

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29
Q

What is Orgeat?

A

A non-alcoholic almond-flavored syrup originally produced with a blend of almonds and barley.

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30
Q

What other flavor profile, besides almonds, do modern versions of Orgeat often have?

A

A floral component - sometimes rose water or orange flower water.

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31
Q

What are some drinks that include Orgeat?

A

Mai Tai
Scorpion
Other tropical drinks.

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32
Q

What is Falernum?

A

A sweet syrup with many flavors that originated in Barbados.

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33
Q

What are some common flavors found in Falernum?

A

Lime, Almond, ginger and cloves.

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34
Q

What is a compound syrup?

A

A flavored syrup, used in mixology to provide sweetness, flavor, color or texture to a drink.

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35
Q

What is Lime Cordial?

A

A very tart and concentrated non-alcoholic syrup flavored with lime.

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36
Q

What is Rose’s Lime Juice?

A

A widely distributed commercial product featured in the recipe for Gimlets and several other classic cocktails.

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37
Q

What is Ginger Syrup?

A

A compound syrup, easy to make, provides an excellent vehicle to preserve the potent flavor of fresh ginger.

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38
Q

What is the role of bitters in cocktails and mixed drinks?

A

They should enhance the flavor, complexity and balance of the drink.

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39
Q

What are Tinctures?

A

Unsweetened single-flavor extracts that are infused or combined with high-proof neutral spirits.

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40
Q

What is the difference between an infusion and a tincture?

A

A tincture is much more highly concentrated.

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41
Q

What is the purpose of tinctures in mixology?

A

They add a specific flavor (or flavors) without increasing the volume of the drink.

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42
Q

What is the one-step rule?

A

A bar should be designed so that the bartender will have all necessary ingredients and tools within easy reach, within one (or possibly two) steps in any direction.

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43
Q

How many ounces are in a jigger?

A

1.5

44
Q

What is the well of a bar?

A

A speed rack mounted to the sinks and ice bin. Historically where the least expensive spirits and mixers kept.

45
Q

What is the Back Bar?

A

A display behind the bar set up to market and promote sales of premium, super premium, and ultra-premium brands.

45
Q

What is a Back?

A

A nonalcoholic drink served alongside a shot or a strong drink.

46
Q

What is a Chaser?

A

A mixer or water served on the side, generally meant to be sipped after a drink of a straight shot of liquor.

47
Q

What is a Float?

A

The final liquid ingredient added to a drink after the basic procedure is performed. Because spirits and liqueurs have varying levels of density, if the lightest liquid is carefully poured, it will “float” on top.

48
Q

What is Free-Pour?

A

Making a drink without using a jigger or other measuring method.

49
Q

What does the term “light” mean in mixology?

A

A drink with a reduced amount of liquor but the same quantity of mixer.

50
Q

How is a cocktail served “On the rocks”?

A

The cocktail is shaken or stirred with ice, and then strained over fresh ice into a glass.

51
Q

What is a “short” in mixology?

A

A drink generally served in a rocks glass with less than 5 ounces fluid in total.

52
Q

What is a “tall” or “long” in mixology?

A

A drink served in an 8-16 oz. highball glass. The amount of mixture is increased in a “tall” drink, but not the amount of alcohol.

53
Q

What does the term “up” mean in mixology?

A

A drink that is shaken or stirred with ice to chill, then strained and served without ice, generally in a stemmed glass.

54
Q

What are the four most common mixing methods for cocktails and mixed drinks?

A

Build
Stir
Shake
Blend

55
Q

What are two less commonly used methods for mixing cocktails and mixed drinks?

A

Rolling
Dry shake.

56
Q

What is the Build Method also known as?

A

The pouring method.

57
Q

What type of drinks are usually made using the build method?

A

Mixed drinks requested on the rocks.

58
Q

What are some common cocktails made using the build method?

A

Rum and Coke
Tequila Sunrise
Drinks served “tall”.

59
Q

What are the steps for the build method?

A

Place ice into glass.
Pour measured spirit into the glass.
Finish by topping off with the mixer.
Garnish as necessary.
Add the stirrer, sip stick, or straw, then serve.

60
Q

What is a variation of the build method preferred by some bartenders?

A

Some bartenders prefer to measure the spirits into the glass before adding the ice.

61
Q

What is the Stir Method?

A

A method for cocktails made with two or more easily blended ingredients that need to be served chilled but without ice.

62
Q

What type of drinks are generally made using the stir method?

A

Manhattans
Rob Roys
Martinis

63
Q

What are the steps involved when using the stir method?

A

Chill a stemmed glass.
Place ice into the mixing glass until one-third to half full.
Pour the base liquid into the mixing glass and add the spirit(s).
Hold the mixing glass at the base and stir for 20-60 seconds.
Using a Hawthorne strainer, strain into serving glass.
Garnish as appropriate and serve.

64
Q

What is the Shake Method?

A

A method used to make cocktails/mixed drinks containing ingredients such as sugar or cream that do not readily mix with spirits and therefore require more agitation.

65
Q

Why might the shake method be used to make cocktails that could be made using the stir method?

A

It may created a lighter taste as it adds 25% more water and creates millions of bubbles.

66
Q

What are the steps used in the shake method?

A

Put ice into the mixing glass until it is one-third to one-half full.
Measure spirits, mixers, and base ingredients into mixing glass.
Place the large tin over the top, making sure that is sits evenly and lightly tap the top of the tin, creating a vacuum.
Flip it over, shake it vigorously for 15-20 seconds.
Flip back over, remove shaker tin, strain through Hawthorne strainer into a glass.
Fill to within a quarter inch of the rim and garnish.

67
Q

How do you remove the shaker tin from the mixing glass?

A

With metal shaker still on bottom, hold in left hand. Press index finger against the mix glass. Make a ball or fist with right hand. Locate the frost line and strike the tin to break the vacuum.

68
Q

What is the Roll method for making cocktails?

A

A method used when making drinks that call for thick juices or pureed fruit. It uses the same steps as the shake method, but, instead of shaking, the ingredients are gently rolled back and forth six or seven times.

69
Q

What is an alternative way to do the Roll Method?

A

Another alternative is to transfer the ingredients from one large glass to another a half dozen times.

70
Q

What is the dry shake?

A

The shake method without ice. Shake at least 15 seconds, then add ice, shake again, and strain.

71
Q

What is the reverse dry shake?

A

A version of the dry shake preferred by some bartenders where the ingredients are shaken with ice first, but without the ingredient requiring a dry shake, and then without the ice but with the ingredient requiring the dry shake. .

72
Q

What is the Blend Method in mixology?

A

A blending process for cocktails that contain ice cream, crushed ice, or other solid ingredients with spirits and other mixers.

73
Q

What is the most consistent type of ice to use for blending?

A

Cracked ice.

74
Q

What are the steps for the blend process of cocktail making?

A

Place cracked or crushed ice in blender.
Add remaining ingredients.
Blend for a few seconds on lower setting and then additional ten seconds or more on higher setting.
Using a cocktail spoon to maintain an even flow, pour the blended ingredients into an appropriate glass.

75
Q

What are the main drink families?

A

Liquor on Ice
Two-Liquor Drinks on Ice
Martini Family
Sours
Shooters
Highballs
Tropical Drinks
Wines and Punches
Cream-Based Drinks
Frozen Drinks
International Coffees
Pousse-Cafés

76
Q

What is a Frappé?

A

Sometimes called a mist, a liquor on ice drink. Made using crushed or shave ice and served in a coupe or cocktail glass with a straw.

77
Q

What are some examples of Two-Liquor Drinks on ice?

A

Black Russian
Rusty Nail
Stinger

78
Q

What is a Black Russian?

A

Vodka and Kahlua

79
Q

What is a Rusty Nail?

A

Scotch and Drambuie

80
Q

What are some examples of drinks in the Martini Family?

A

Martini
Manhattan
Rob Roy
Old Fashioned.

81
Q

What is in a classic martini?

A

Gin and vermouth

82
Q

What is the Manhattan?

A

A drink made with whiskey, vermouth, and bitters, named for the Manhattan Club where said to have first been served in 1874.

83
Q

What is the Rob Roy?

A

A variation of the Manhattan made from Scotch Whiskey instead of blended whiskey.

84
Q

What are Sours?

A

Drinks that combine a liquor (or liquors) with sour mix, lime juice, or lemon juice.

85
Q

What are some examples of Sours?

A

The Margarita
Daiquiri
Gimlet
Pisco Sour
Whiskey Sour

86
Q

What are Long Sours?

A

Sours with the addition of carbonated soda to cut the acidity.

87
Q

What are some examples of Long Sours?

A

Tom Collins
Long Island Iced Tea

88
Q

What are Shooters?

A

A drink made of one or more spirits, and may have non-alcoholic ingredients. Served in a shot glass.

89
Q

What are some examples of Shooters?

A

Mudslide
B-52
Lemon Drop.

90
Q

What are Highballs?

A

Drinks made with carbonated mixers, water or juices and served tall on ice in a highball glass.

91
Q

What are some examples of Highballs?

A

Jack and Ginger
Rum and Coke
7 & 7
Tequila Sunrise
Bloody Mary

92
Q

What is the origin of the name “Highball”?

A

Either from serving drinks on train after reaching highball speed, or the highball on train track meaning it was clear.

93
Q

Who was Victor Bergeron?

A

The proprietor of Trader Vic’s, credited with starting the tropical drink craze in the 1930s with the Mai Tai. Also credited with inventing the Piña Colada.

94
Q

What are some tropical drinks?

A

Mai Tai
Piña Colada
Zombie

95
Q

Where is the Piña Colada said to have originated?

A

Credit is often given to Victor Bergeron from Trader Vic’s, however, the recipe may actually be from Puerto Rico.

96
Q

What is Don the Beachcomber?

A

A chain of bars that opened in the 1930s specializing in tropical drinks.

97
Q

What are Wines and Punches?

A

A category of drinks consisting of punches and wine based cocktails.

98
Q

What are Punches?

A

Drinks made from a combination of at least 5 ingredients - alcohol, water, sugar, lemon and tea or spices.

99
Q

Where does the term Punch come from?

A

The Hindi word Panch, which means five. One of the first punches introduced to the west was by sailors from the East India Company - Wassails, using brandy or wine base.

100
Q

What are some types of Punch?

A

Fish House Punch
Planter’s Punch
Hot Rum Punch

101
Q

What are some well-known wine based cocktails?

A

Mimosa
Champagne Cocktail
Kir

102
Q

What are some examples of Cream-based drinks?

A

Grasshopper
Brandy Alexander
White Russian

103
Q

What are International Coffees?

A

Irish Coffee
Mexican Coffee

104
Q

What are Pousse-Cafés?

A

Layered drinks made by floating ingredients on top of one another to create a multilayered effect.

105
Q

What are some examples of Pousse-Cafés?

A

Pousse-Café
Angel’s Kiss

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