Practice CMS Cert Exam - Spirits/Cocktails

Question 1

Name three (3) regions for Scotch Whisky production.

Answer 1

Highlands, Speyside and Islay, but also Lowlands

Question 2

Potable alcohol boils at what degrees C?

Answer 2

78.5

Question 2

What are the permitted grape varietals in Cognac production?

Answer 2

Ugni Blanc, Folle Blanche and Colombard

Question 3

Name three (3) Islay Whisky distillers.

Answer 3

Ardbeg, Lagavulin, Laphroaig, but also Caol Ila, Bowmore

Question 4

What are the islands that form part of the Highlands region of Scotland?

Answer 4

Jura, Mull, Skye, Orkney, and Arran

Question 5

Scotland is divided into six main regions, called:

Answer 5

Highlands, Islands, Islay, Campbeltown, Lowlands and Speyside.

Question 6

Name a cocktail that uses Absinthe.

Answer 6

Sazerac – with rye whiskey and bitters

Question 7

Name the birthplace of Absinthe.

Answer 7

The birthplace of absinthe as we know it today is the Val de Travers, a valley just west of Lake Neuchâtel, western Switzerland.

Question 8

Name the key ingredient in Absinthe.

Answer 8

Artemisia absinthium is its defining ingredient. Also known as wormwood, it is a member of the large Asteraceae family, which includes daisies and sunflowers.

Question 9

Name the key ingredient in Cynar.

Answer 9

Artichokes - this vegetable contains Cynarin a chemical that makes any food or drink appear sweeter

Question 10

What are the aging requirements for XO Cognac?

Answer 10

XO is reserved exclusively for those Cognac cuvees aged for ten years or more. This figure was increased from six years in 2018.

Question 11

What is XXO Cognac?

Answer 11

XXO is a new category, officially introduced in 2019. An XXO must be aged in barrel for at least 14 years.

Question 12

What ingredients are in a Sidecar cocktail?

Answer 12

Brandy, with triple sec and lemon

Question 13

Which nut is used in the following liqueurs: Amaretto, Frangelico and Nocino

Answer 13

Almond for Amaretto, hazelnut for Frangelico and walnut for Nocino

Question 14

What ingredients are in an Italian Sidecar cocktail?

Answer 14

Italian Sidecar – Nocino with brandy and triple sec

Question 15

What is the term for the clouding effect of anise-based spirits when diluted with water e.g. Pastis?

Answer 15

This phenomenon is known as louching or the “ouzo effect”. This is because anise-based spirits contain oils called terpenes which become insoluble when diluted below 30 percent ethanol causing a cloudy precipitate to form.

Question 16

Which spirit is produced from Damson Plums?

Answer 16

Slivovitz is a fruit spirit or fruit brandy produced from damson plums. It has many different names and alternative spellings from slivovitza, slibovita and sljivovica to plum brandy.

Question 17

Is Sotol made from Agave?

Answer 17

Sotol is often described as a type of mezcal. But this seems to stem from the long-held belief that the sotol plant, dasylirion was an agave. It has in fact been shown in DNA studies to be a spoonplant and relative of asparagus, and hence not agave.

Question 18

What year was the first Whisky distillery started in Australia?

Answer 18

Prior to 1992, there were no whiskey distilleries operating in the country, Lark Distillery is the oldest, having opened in 1992, followed by Sullivan’s Cove in 1994.

Question 19

What is the minimum aging requirement for Scotch Whisky and Irish Whiskey?

Answer 19

Irish whiskey and Scotch must be aged for at least three years.

Question 20

What ingredients are in a Negroni, and what are good food matches?

Answer 20

The bitter Italian drink is a perfectly balanced mix of dry gin, sweet red vermouth, and Campari. Salt is a necessity in any Negroni pairing: consider Sicilian Nocellara olives, salted almonds, or classic seafood starters. Perhaps even a garlicky, tomato bruschetta.

Question 21

The following ingredients make which Cocktail: St-Germain elderflower liqueur, Prosecco, seltzer, and mint.

Answer 21

The Hugo, or Hugo Spritz, is a modern classic cocktail that features St-Germain elderflower liqueur and Prosecco. Bountiful mint sprigs and a lemon wedge provide a cooling uplift.

Question 22

Name a classic Gin Cocktail that also uses Champagne.

Answer 22

French 75 – 2 oz dry Gin, 1⁄2 oz fresh lemon juice, 1 bar spoon sugar syrup and Champagne

Question 23

Which classic Gin cocktail also uses Lillet Blanc?

Answer 23

Vesper Martini – 3 oz Gin, 1 oz Vodka and 1⁄2 oz Lillet Blanc

Question 24

What is the difference between a Cosmopolitan and Seabreeze Cocktail?

Answer 24

Both cocktails use Vodka and Cranberry juice, but Cosmo uses lime juice and Cointreau, whereas Seabreeze uses Grapefruit juice only. Both garnish with orange twist.

Question 25

Name a classic Vodka based cocktail that uses Chambord.

Answer 25

French Martini - 2 oz Vodka, 1 dash of Chambord and a dash a pineapple juice

Question 26

Which fruit is Southern Comfort based on?

Answer 26

Peaches (original recipe by Heron 1874) but now adapted to be a whiskey liqueur

Question 27

What is Drambuie?

Answer 27

Drambuie is a Scotch whiskey-based liqueur made with honey, herbs, and spices and used for cocktails such as Rusty Nail.

Question 28

What is Sabra liqueur?

Answer 28

The primary flavour of Sabra is a rich, bitter-sweet chocolate. The dense chocolate is cut with the sweet and sour taste of oranges.

Question 29

What is the difference between a Bucks Fizz and a Mimosa Cocktail?

Answer 29

Both cocktails have 2 oz orange juice, and top up with Champagne Served in a Champagne glass, but Mimosa also has dash orange Curaçao

Question 30

What are the approved varietals for Cognac production?

Answer 30

Ugni Blanc, Folle Blanche, and Colombard

Question 31

Name the AOC regions of Cognac - there are six (6).

Answer 31

Grande Champagne, Petit Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires

Question 32

Fine Champagne Cognac?

Answer 32

A blend of Grande and Petit Champagne regions, at 50/50

Question 33

What is Pineau des Charentes?

Answer 33

It is a vin de liqueur, or fortified wine, made by blending 1/4 Cognac with 3/4 of either slightly fermented grape must or freshly squeezed grape juice. Can be white, rose or red. Must be bottled in the region of Charente. Min aging req in barrel for AOC.

Question 34

Which Classic Rum based cocktail uses Cachaca?

Answer 34

Caipirinha – 2 oz Cachaca, 1 oz lime juice, 1 bar spoon sugar syrup, fresh mint leaves and a dash soda water

Question 35

Which Classic cocktail uses the following: 1 oz brandy, 1 oz brown crème de cacao and 1 oz cream, whipped cream and nutmeg

Answer 35

Brandy Alexander

Question 36

What is the difference between a Manhattan and a Rob Roy Cocktail?

Answer 36

Both cocktails Angostura Bitters, and sweet Vermouth, shaken and strained into a Martini glass. But Manhattan uses Rye Whisky whilst Rob Roy uses Scotch Whisky instead

Question 37

What is Pommeau?

Answer 37

A blend of one year-old apple brandy with apple juice (must, or pressed juice from apples). After at least 30 months, the result is a “mistelle” and in this case it is Pommeau de Normandie, Pommeau de Bretagne or Pommeau du Maine. It just depends what apple brandy was used.

Question 38

Apple brandy is produced in 3 appellations in France: Normandy, Brittany, and Maine. What is it called in each of these AOC’s?

Answer 38

In Normandy it is called Calvados. In Brittany it is called Lambig and in Maine (an area that covers the Sarthe and Mayenne departments in the Pays de Loire) the cider brandy is called Fine du Maine.

Question 39

What does “Seimaibuai” refer to?

Answer 39

The amount of rice remaining after the polishing process – expressed as a percentage – is known as its “seimaibuai,” and is often used as the primary indicator of a Sake’s grade. Honjozo (70%), Ginjo/Junmai Ginjo (60%), and the premium Daiginjo/Junmai Daiginjo (50% or less).

Question 40

What is Ratafia de Champagne?

Answer 40

Produced by adding Marc de Champagne to UNfermented champagne grape must. As the base is an unfermented juice, this fortified wine is considered a Vin de Liqueur (VDL) and not a Vin Doux Natural (VDN).

Question 41

Which Agave is the most widely used in the production of Mezcal?

Answer 41

Agave Angustifolia - Maguey Espadin makes up 90% of Mezcal production.

Question 42

What is Lillet Blanc?

Answer 42

a wine based aperitif using Semillon and Sauvignon Blanc from Bordeaux, with macerated liqueurs of orange peels, and green apples. It originated from Pondensac south of Bordeaux.

Question 43

What is Izzara?

Answer 43

A French liqueur in 2 colours both produced from herbs, prunes, and walnut shells macerated in Armagnac and honey. Yellow from saffron, green from green plants with minty taste.