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bartending/mixology > secreto drinks > Flashcards

secreto drinks Flashcards

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1
Q

AGAVE WAY

A
  • 5 black grapes
  • 1 slice green chile
  • 1/2 oz lime juice
  • 1/2 oz agave syrup
  • 2 oz espolon reposado

muddle grapes, chile, lime, and agave. add tequila and shake with ice. double strain into a chilled cocktail glass. garnish with grape and chile.

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2
Q

SPICY SECRETO

A
  • 3 slices cucumber
  • 1 slice jalapeno
  • 3/4 oz lime juice
  • 1/2 oz cane syrup
  • 1 1/2 oz Novo cachaca
  • 1/2 oz St Germain

muddle all but the liquors in a mixing glass. add liquors and shake with ice. double strain into a chile salt rimmed collins glass filled with ice. garnish with cucumber slice.

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3
Q

SMOKED SAGE MARGARITA

A
  • 1 1/2 oz Republic Anejo
  • 1 oz Dekuyper O3
  • 1/2 oz lime juice
  • dash of agave (optional)
  • 2-4 sage leaves

combine, tequila, O3, lime in a mixing glass. burn the sage in an inverted mixing tin, put burnt sage in mixing glass then fill mixing glass with ice. cap mixing glass with smoke filled mixing tin and shake. strain into ice filled smoked salt rimmed double old fashioned glass. garnish with lime wheel.

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4
Q

SCARLET PUNCH

A
  • 1 1/2 oz Knob Creek
  • 1/2 oz Southern Comfort
  • 1/2 oz lemon juice
  • spiced cranberry juice
  • Santa Fe Ciderworks cider

build in collins glass, garnish with an orange slice. (can sub regular cran + autumn bitters for spiced cran)

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5
Q

BRULEED CHERRY OLD FASHIONED

A
  • 2 cherries
  • 1/2 oz old fashioned syrup
  • 2 oz Blackbeard spiced rum
  • 2 dashes orange bitters
  • orange peel

place cherries and syrup in old fashioned glass. gently crack cherries open with muddler. brulee with Misto sprayer for 5-7 seconds. add rum, bitters, then ice. stir to combine, garnish with orange peel. (to fill Misto: 1 oz of Angostura bitters and 1 oz of overproof rum)

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6
Q

PARTING GLASS

A
  • 2 oz Tullamore Dew
  • 1/2 oz sweet vermouth
  • 1/4 oz Drambuie
  • dash of peychaud’s bitters

combine all ingredients in a mixing glass and stir with ice. strain into chilled cocktail glass, garnish with lemon twist.

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7
Q

SOUTHERN PEACH SOUR

A
  • 1 1/2 oz Jim Beam
  • 1/2 oz lemon juice
  • 1 rounded bar spoon of peach preserves
  • 2 dashes angostura bitters
  • cinnamon

combine all ingredients except cinnamon in a mixing glass and shake with ice. strain into a chilled cocktail glass. garnish with 2 dashes of cinnamon.

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8
Q

MAPLE JULEP

A
  • 8-10 mint leaves
  • 1/2 oz runny maple syrup
  • 2 oz Silver Coyote
  • dash of barrel-aged bitters (optional)

muddle mint and syrup in old fashioned glass. add whiskey, bitters, and ice, stir to combine. garnish with mint sprig.

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9
Q

BOULIVARDIER

A
  • 1 1/2 oz Knob Creek
  • 3/4 oz sweet vermouth
  • 3/4 oz Campari

stir with ice and strain into chilled cocktail glass. garnish with lemon twist.

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10
Q

CABLE CAR

A
  • 1 oz O3 orange liqueur
  • 1 1/2 oz Blackbeard spiced rum
  • 1/2 oz lemon juice

combine all ingredients in a mixing glass, shake with ice, and strain into cinnamon sugar rimmed cocktail glass. (rim is 10 parts sugar to 1 part cinnamon)

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11
Q

DARK AND STORMY

A
  • 1 1/2 oz Goslings Black Seal rum
  • ginger beer
  • lime juice

build in collins glass. garnish with lime wedge.

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12
Q

HOT BUTTERED RUM

A
  • 1 1/2 oz Flor de Cana (or Don Q gold)
  • 2 heaping bar spoons of HBR batter
  • hot water

place ingredients in a mug, stir to combine

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13
Q

LAST WORD

A
  • 3/4 oz Bombay dry gin
  • 3/4 oz green chartreuse
  • 3/4 oz maraschino liqueur
  • 3/4 oz lime juice

combine all ingredients in a mixing glass, fill with ice then shake. strain into a chilled cocktail glass, no garnish.

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14
Q

MARTINEZ

A
  • 2 oz sweet vermouth
  • 1 oz old tom gin
  • 1 barspoon maraschino liqueur
  • dash angostura bitters

combine all ingredients in a mixing glass. stir with ice, strain into chilled cocktail glass. garnish with lemon peel.

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15
Q

ACAI COOLER

A
  • 1/2 oz lime juice
  • 3/4 oz simple syrup
  • 10 mint leaves
  • 1 1/2 oz Veev
  • soda
  • parfait amour creme violet

muddle mint, syrup, and lime juice. add Veev, ice, float a splash of violet. garnish with a lime wheel.

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16
Q

AMERICANO

A
  • 1 oz sweet vermouth
  • 1 oz Campari
  • san pellegrino

build ingredients in an old fashioned glass, garnish with a lemon peel.

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17
Q

AVIATION

A
  • 1 1/2 oz London dry gin
  • 1/2 oz lemon juice
  • 3/4 oz maraschino liqueur
  • 1 bar spoon of violet liqueur

combine ingredients in a mixing glass, shake with ice, strain into chilled cocktail glass. no garnish.

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18
Q

BASIL-ICA COCKTAIL

A
  • 4-5 basil leaves
  • 1/2 oz lemon juice
  • 1/2 oz cane syrup
  • 1/2 oz St Germain
  • 1 1/2 oz Plymouth gin
  • 2 dashes Peychaud’s bitters
  • 1 dash orange bitters

muddle basil, lemon, and cane syrup. add all other ingredients. shake with ice and double strain into a chilled cocktail glass. garnish with a “spanked” basil leaf.

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19
Q

BIJOU COCKTAIL

A
  • 1 oz gin
  • 1 oz green chartreuse
  • 1 oz sweet vermouth
  • dash of orange bitters

combine all ingredients in a mixing glass with ice and stir. strain into chilled cocktail glass. garnish with long lemon twist.

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20
Q

BRANDY CRUSTA

A
  • 1 1/2 oz Paul Masson brandy
  • 1/2 oz O3 liqueur
  • 1/2 oz lemon juice
  • 1 dash angostura bitters
  • 1 dash orange bitters
  • sugar rim

combine all ingredients in mixing glass and shake with ice. strain into sugar rimmed cocktail glass.

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21
Q

CAIPIRINHA

A
  • 2 oz cachaça
  • 1/2 lime cored and quartered
  • 1 tbs (3 even barspoons) sugar

muddle lime and sugar in an old fashioned glass, add cachaça and stir. add crushed ice and pull lime quarters up and down through mixture (jiggle). no garnish

fruit caipirinha: add requested fruit to double old fashioned glass prior to muddling

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22
Q

CELINA

A
  • 2 apple slices
  • 1/2 oz honey
  • 1/2 oz lemon juice
  • 1 1/2 oz citrus vodka
  • 1/2 oz St Germain
  • float of champagne
  • rosemary sprig

muddle apple, lemon, honey in mixing glass. add vodka, st germain, and shake with ice. strain into chilled cocktail glass, float Gruet and garnish with a burnt rosemary sprig.

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23
Q

CORPSE REVIVER #2

A
  • 3/4 oz gin
  • 3/4 oz Lillet blanc
  • 3/4 oz lemon juice
  • 3/4 oz Cointreau
  • absinthe rinse

combine ingredients except the absinthe in a mixing glass and shake with ice. strain into a chilled cocktail glass rinsed with absinthe.

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24
Q

COSMOPOLITAN

A
  • 1 1/2 oz citrus vodka
  • 3/4 oz Cointreau
  • 1/2 oz lime juice
  • 1/4 oz cranberry juice

combine ingredients in a mixing glass and shake with ice. strain into chilled cocktail glass, garnish with a flamed orange peel.

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25
Q

CUCUMBER COLLINS

A
  • 3 slices cucumber
  • 1/2 oz lemon juice
  • 1/2 oz cane syrup
  • 1 1/2 oz Bombay dry gin
  • 1/2 oz Veev acai liqueur
  • club soda

muddle cucumber, lemon, cane syrup. add other ingredients except soda and shake with ice. strain into ice filled collins glass. and top with soda.

26
Q

DAIQUIRI

A
  • 1 1/2 oz DonQ rum
  • 1/2 lime juice
  • 1/2 simple syrup

shake all ingredients in mixing glass and shake with ice, strain into chilled cocktail glass and garnish with lime wedge.

fresh fruit can be added by muddling with lime and simple.

27
Q

DEVIL MAKES 3

A
  • 2 oz Devils cut Jim Beam
  • 1/2 oz maraschino liqueur
  • 1/4 oz Fernet

stir all ingredients, and strain into chilled cocktail glass. garnish with flamed orange peel.

28
Q

FOG CUTTER

A
  • 3/4 oz gin
  • 3/4 oz brandy
  • 3/4 oz rum
  • 1/2 oz orgeat
  • 1/2 oz lime juice
  • 1 oz orange juice
  • sherry float

combine all but sherry in a mixing glass and shake with ice. strain into an ice filled collins glass. float sherry, garnish with orange and mint sprig.

29
Q

FRENCH 75

A
  • 1 oz gin
  • 1/2 oz lemon juice
  • 1/2 oz simple syrup
  • champagne

combine gin, lemon juice, simple in a mixing glass and shake with ice. strain into a champagne flute. top with champagne. garnish lemon twist.

30
Q

GIMLET

A
  • 2 oz Bombay dry gin
  • 1/2 oz homemade lime cordial

shake ingredients with ice and strain into a chilled cocktail glass. garnish with a lime wheel. can be served on the rocks.

31
Q

GIN FIZZ

A
  • 1 1/2 oz Bombay gin
  • 3/4 oz fresh lemon juice
  • 1/2 oz simple syrup
  • club soda

combine all but club soda in mixing glass with ice and shake. strain into a highball glass, and top with 1 oz club soda. no garnish.

silver fizz = add 1/2 egg white, golden fizz = add 1 egg yolk, royal fizz = add entire egg

32
Q

GINGER’S PEAR-ADISE

A
  • 2 slice bartlett pear
  • 1/2 oz lemon juice
  • 1/2 oz honey syrup
  • 1 1/2 oz spiced rum
  • 1/2 oz ginger liqueur

muddle pear, lemon, honey in mixing glass. add rum and ginger liqueur. shake with ice and strain into a chilled cocktail glass. garnish with pear fan.

33
Q

HOT TODDY

A
  • 1 1/2 oz Jim Beam
  • 3/4 oz lemon juice
  • 3/4 oz honey
  • hot water

combine ingredients in a mug, garnish with a lemon twist.

34
Q

IRISH COFFEE

A
  • 1 brown sugar cube
  • 1 1/2 oz Concannon irish whiskey
  • coffee
  • hand shaken cream

place sugar in a irish coffee mug. add coffee, lightly breaking sugar cube then whiskey. top with cream,

35
Q

JAMAICAN ROSE

A
  • 2 oz DonQ rum
  • 1/2 oz hibiscus syrup
  • 1/2 oz lime juice
  • 1/4 tsp Wray & Nephew overproof rum
  • cinnamon

pour overproof rum into a cocktail glass. combine all ingredients in mixing glass. ignite overproof rum. shake drink, dash flame with cinnamon. strain drink to extinguish flame. garnish with lemon twist.

36
Q

MAI TAI

A
  • 1/2 oz DonQ cristal
  • 1/2 oz Mt Gay amber rum
  • 1/2 oz orgeat syrup
  • 1/2 oz orange curacao
  • 1/2 oz lime juice
  • 1/2 oz simple syrup

combine all ingredients in mixing glass and shake with ice. strain into ice filled cocktail glass. garnish with mint sprig, orange and cherry.

37
Q

MANGO TANGO

A
  • 1 1/2 espolon tequila
  • 1/2 oz lemon juice
  • 1/2 oz campari
  • 2 slices mango
  • 1 oz orange juice
  • 1/2 oz honey

muddle mango, honey, lemon. add oj and liquors, shake and strain into ice filled collins glass. garnish with orange flag.

38
Q

MANHATTAN

A
  • 2 oz bulleit rye
  • 1 oz sweet vermouth
  • 2 dash angostura bitters

combine ingredients in mixing glass, add ice and stir. strain into chilled cocktail glass. garnish with cherry.

39
Q

MARGARITA- WELL

A
  • 1 1/2 oz well tequila
  • 1 oz triple sec
  • 1/2 oz lime juice
  • dash of agave syrup (optional)

combine all ingredients in mixing glass and shake with ice. strain into salt rimmed, ice filled old fashioned glass. garnish with lime wheel.

40
Q

MARGARITA- SILVER COIN

A
  • 1 1/2 oz espolon silver
  • 1 oz cointreau
  • 1/2 oz fresh lime juice

combine all ingredients in mixing glass and shake with ice. strain into salt rimmed, ice filled old fashioned glass. lime wheel garnish.

41
Q

MARGARITA- CADILLAC

A
  • 1 1/2 oz called tequila
  • 1/2 oz cointreau
  • 1/2 oz grand marnier
  • 1/2 oz fresh lime juice

combine ingredients in mixing glass and shake with ice. strain into salt rimmed, ice filled old fashioned glass. garnish with lime wheel.

42
Q

MICHELADA

A
  • 1/2 oz michelada mix
  • dos xx lager
  • 1 oz lime juice

build ingredients in chilled beer glass rimmed with salt. garnish with lime wedge.

43
Q

MINT JULEP

A
  • 6-8 mint leaves
  • 2 1/2 oz bourbon
  • 1 oz simple syrup

muddle mint and syrup in an old fashioned glass. pack with ice. add bourbon and jiggle. garnish short straw centered in a mint bouquet.

44
Q

MOJITO

A
  • 10-12 mint leaves
  • 1 oz simple syrup
  • 1/2 oz lime juice
  • 1 1/2 oz DonQ rum

muddle mint, lime juice, sugar in a collins glass. add ice and rum, top with club soda. jiggle with bar spoonto combine. garnish with lime wheel.

45
Q

MOSCOW MULE

A
  • 1 1/2 oz american harvest
  • ginger beer
  • splash of lime juice

build in crushed ice filled mug, garnish with lime.

46
Q

NEGRONI

A
  • 1 oz Bombay dry gin
  • 1 oz sweet vermouth
  • 1 oz Campari

build in an old fashioned glass over ice. garnish with flamed orange peel.

47
Q

OLD FASHIONED

A
  • 1/2 oz simple syrup
  • 2 dash angostura bitters
  • 2 oz bulleit rye
  • orange peel
  • cherry

pour simple syrup, bitters, and rye in old fashioned glass, add ice and stir to combine. cut orange peel over glass, stir with peel. garnish with cherry.

48
Q

PIÑA COLADA

A
  • 3 pineapple wedges
  • 1 oz cream of coconut
  • 1 1/2 oz DonQ rum
  • 1/2 oz fresh lime juice
  • 2 dash bitters (optional)

muddle, then add liquor. shake to combine. strain over fine crushed ice or up. garnish pineapple wedge and cherry.

49
Q

PINK GIN

A
  • 2 oz Plymouth gin
  • 4 dash angostura bitters
  • lemon twist

build in old fashioned glass.

50
Q

PISCO SOUR

A
  • 2 oz pisco
  • 1/2 oz simple syrup
  • 1/2 oz lime juice
  • egg white

shake everything with ice and strain up into chilled cocktail glass. garnish with drops of angostura bitters.

51
Q

RAMOS GIN FIZZ

A
  • 1 1/2 oz gin
  • 1 egg white
  • 1/2 oz lemon juice
  • 1/2 oz lime juice
  • 1 oz simple syrup
  • 1 oz heavy cream
  • 5 drops vanilla extract

combine ingredients in a mixing glass, shake without ice for 2 minutes. add ice and shake for 1 minute. strain into collins glass without ice. top with 10 drops of orange flower water.

52
Q

RUBICON

A
  • 1 1/2 oz gin
  • 1/2 oz maraschino liqueur
  • 1/4 oz green chartreuse
  • 1/2 oz lemon juice
  • rosemary sprig

combine gin, maraschino, lemon juice in mixing glass. place rosemary sprig in old fashioned glass, pour green chartreuse over it and light on fire. shake mixing glass with ice and pour over to extenguish. add ice and serve.

53
Q

SANTA FE COCKTAIL

A
  • 1/2 small tomato
  • 1/2 oz lime juice
  • 1 slice jalapeno
  • 1 1/2 oz vodka
  • 2 dash celery bitters

muddle all except vodka in mixing glass. add vodka and shake with ice. double strain into chile salt rim cocktail glass.

54
Q

SATAN’S WHISKERS

A
  • 1/2 oz gin
  • 1/2 oz sweet vermouth
  • 1/2 oz dry vermouth
  • 1/2 oz orange juice
  • 2 tsp of either Naranja curacao or grand marnier

combine all ingredients in a mixing glass and shake with ice. strain into a chilled cocktail glass, garnish with long thin orange peel.

55
Q

SAZERAC

A
  • 1/2 oz simple syrup
  • 2 dash peychauds bitters
  • 2 oz bulleit rye
  • absinthe rinse

rinse and chill old fashioned glass with absinthe and ice. in a mixing glass, combine ingredients, stir with ice. dump ice+absinthe, strain mixture into glass with out ice. cut lemon peel over glass and drop into drink.

56
Q

VANILLA BASIL LEMON DROP

A
  • 1 1/2 oz vanilla-basil infused vodka
  • 1/2 oz limoncello
  • 1/2 oz lemon juice

add all ingredients to mixing glass, shake with ice and strain into chilled cocktail glass. garnish with spanked basil leaf.

57
Q

SIDE CAR

A
  • 1 oz O3 orange liqueur
  • 1 1/2 oz Paul Masson brandy
  • 1/2 oz lemon juice

combine ingredients in mixing glass and shake with ice. strain into sugar rimmed cocktail glass.

58
Q

SINGAPORE SLING

A
  • 1 oz Beefeater gin
  • 1 oz Cherry Herring
  • 1 oz Benedectine
  • 1 oz lime juice
  • 2 oz club soda
  • 2 dash angostura bitters

build ingredients in order in ice filled collins glass. lightly stir to combine.

59
Q

VESPER

A
  • 1 1/2 oz gin
  • 1/2 oz vodka
  • 1/4 oz lillet

combine ingredients in mixing glass and stir with ice. strain into chilled cocktail glass. garnish with lemon twist.

60
Q

VIEUX CARRE

A
  • 1 oz cognac
  • 1 oz rye
  • 1 oz sweet vermouth
  • 1 barspoon benedectine
  • 2 dash peychaud’s bitters
  • 2 dash angostura bitters

combine all ingredients in mixing glass and stir with ice. strain into old fashioned glass filled with ice. garnish lemon twist.

61
Q

WARD EIGHT

A
  • 1 1/2 oz bulleit rye
  • 3/4 oz lemon juice
  • 3/4 oz orange juice
  • 1 tsp grenadine

combine ingredietns in mixing glass and shake with ice. strain into chilled cocktail glass. no garnish.

62
Q

WHISKEY SOUR

A
  • 1 1/2 oz jim beam
  • 3/4 oz lemon juice
  • 1 oz simple syrup
  • 1 egg white (optional)

combine in mixing glass, shake with ice. strain into cocktail glass or ice filled rocks glass. garnish with ornage and cherry.

bartending/mixology (4 decks)

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