Spirits, Beer, Cider, Cocktails, Sake Flashcards
Spain cider PDO
Sidra de Asturias DOP
- autonomia = Asturias
Traditional mead flavoring
Honey
What is Metheglin
Mead flavored with spices and herbs
What is mead
Honey wine - an alcoholic beverage made from honey, water, and yeast
What is Balaton
Morello sour cherry from Hungary
4th Regiment cocktail
1 ounce rye whiskey
1 ounce sweet vermouth
1 dash each orange bitters, Peychaud’s bitters, and celery bitters
Preparation: Shake all ingredients with ice and strain into a cocktail coupe.
Presentation: Garnish with lemon peel.
Type of beer: brown
Ale
Gin EU definition
ethyl alcohol flavored with juniper berries (Juniperus communis) and other flavorings.
In all types of gin, the predominant flavor must be juniper.
Min 37.5%
Apple types of Sidra de Asturias
8:
Acids, sweets, sour bitter, bitter, bitter semi acid, sweet bitter, semi acid, semi acid bitter
French AOPs for cider
Contentin AOP
Cournouaille (Cornwall) AOP
Domfront AOP (pear cider)
Pays d’Auge AOP
Alexander cocktail
Ingredients:
¾ ounce VS Cognac
¾ ounce white crème de cacao
¾ ounce cream
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail coupe, garnished with grated nutmeg
Pale is what type of beer
Ale
What is Melomel
Mead with fruit
What is Danube
Morello sour cherry from Hungary
Where is Genever made
Demarcated Geographic Area:
Netherlands
Belgium
Germany: Niedersachsen and Nordrhein-Westfalen
France: Nord-Pas-de-Calais
What is Genever
Gin from a specific area made of ethyl alcohol and min 1.5% moutwijn (a grain-based alcohol/ malt wine).
Blend between gin and whisky with a malt flavor
UK Cider areas
Herefordshire Cider PGI
Worcestershire Cider PGI
Gloucestershire Cider PGI
Traditional Welsh Cider PGI
What is an Americano
Americano
1 ounce Campari
1 ounce sweet vermouth
soda water
Preparation: Serve over ice.
Presentation: Glassware depends on amount of soda water; garnish with orange slice.
What is an Aviation
Aviation
1½ ounces London dry gin
¾ ounce lemon juice
2 dashes maraschino liqueur
2 dashes Crème Yvette
What is Cyser
Mead with apple
What is Lutowka
Morello sour cherries from Poland
What is Génépi des Alpes/Genepì delle Alpi PGI
a traditional herbal liqueur, or apéritif, made in the Alpine regions of France and Italy, using plants of the genus Artemisia (wormwood).
Common botanical additions
Angelica, Common Mugwort (A. vulgaris), Basil, Calamus, Cinnamon, Clove, Juniper, Hyssop, Lavender, Sweet Clover, Mint, Melissa, St. John’s Wort, Oregano, White Nettle, Scots Pine, Rosemary, Savory, Sage, Thyme, Elderberry, Wild Thyme, Verbena, Vulneraria
What is jizaki
Microbrewery
Multiple parallel fermentation
starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously
Amakuchi
Sweeter sake
What is Amazake
A sweet, non-alcoholic drink made from koji, rice and water, which is saccharified but not fermented
Kura ?
Sake brewery
Kura AKA
Sakagura
Sake ingredients
rice, water, yeast, koji mold, and brewer’s spirit (distilled alcohol).
What is Arabashir
The sake that is obtained from the first pressing of the fermentation mixture sometimes sold separately under this name.
What type of beer is scotch
Ale
What type of beer is mild
Ale
Bee’s Knees cocktail
Bee’s Knees
Ingredients:
1½ ounces gin
¾ ounce honey
¾ ounce lemon juice
Preparation: Shake all ingredients with ice and strain.
Presentation: Cocktail glass, garnished with lemon twist
Bijou cocktail
Bijou
Ingredients:
1 ounce gin
1 ounce green Chartreuse
1 ounce sweet vermouth
dash of orange bitters
What is Morat
Mulberry mead
What is Pyment
Grape mead
Marasca?
Morello sour cherry from Croatia
Meteor?
Amarelle sour cherry from US
6 Cognac regions
6 defined regions of production (descending order of quality):
1. Grande Champagne
2. Petite Champagne
3. Borderies
4. Fin Bois
5. Bons Bois
6. Bois Ordinaires (aka Bois a Terroirs)
What does Martinique AOC make
French sugarcane rum (Saccharum officinarum or Saccharum spontaneum) via a continuous still
Martinique distilleries
The Favorite, Depaz, Saint James, La Mauny, JM, Simon and Neisson
Martinique labels
Blanc, Ambre, Vieux
What type of beer: Burton
Ale
What type of beer: old
Ale
What type of beer: belgian
Ale
Hippocras
Mead flavored with grape and spices
Capsimel
Mead flavored with hot pepper
Braggot
Mead flavored with Grain, usually malted barley
Bochet
Mead flavored with Burnt or caramelized honey
Montmorency
French Amarelle sour cherry
North Star
Morello sour cherry from US
Oblacinska
Morello sour cherry from Serbia
Black Russian
1½ ounces vodka
¾ ounce Kahlùa liqueur
Preparation: Pour ingredients over ice.
Blood and Sand
¾ ounce Scotch whisky
¾ ounce sweet vermouth
¾ ounce cherry Heering
¾ ounce orange juice
Boulevardier
1 ounce bourbon
1 ounce sweet vermouth
1 ounce Campari
Aru-ten
Sake to which brewer’s alcohol has been added; non-junmaishu.
Atsukan
Piping hot sake
Choko
Small ceramic cups from which sake is drunk, often used in conjunction with a small ceramic flask called a tokkuri.
Daiginjoshu
Sake made from rice polished to less than 50% of its original size, fermented at low temperatures.
Two categories of sake
Junmai (first 4 ingredients) vs Arukouru Tenka / Aruten (includes brewers alcohol)
sakamai
Sake rice, 80+ varieties
kakomai
Table rice
How is sakamai different from kakomai
Sakamai: short- or medium-grained, tend to be spongy and dry rather than sticky, making them difficult to eat.
tend to be heavier, spongier texture, unique ratio of fat and protein on the outside, with a particularly starchy center concentrated on the inside. This white heart, or shinpaku, is key to sake production.
Sake ABV
Sake ferments to about 8 to 20% natural alcohol. However, to avoid additional taxes, the final product is often diluted to around 15%. Legally, sake must have an alcoholic content of no more than 22% ABV.
Caipirinha
Ingredients:
2 ounces cachaça
juice of two lime quarters
2 teaspoons sugar
Preparation: Muddle sugar and lime quarters until sugar is dissolved. Add crushed ice and cachaça.
Cape Codder
Ingredients:
1½ ounces vodka
4 ounces cranberry juice
¼ ounce lime juice
Preparation: Pour ingredients over ice.
Presentation: Highball glass, garnished with lime wedge
Collins
Ingredients:
2 ounces bourbon or gin
3/4 ounce lemon juice
3/4 ounce simple syrup
Chilled club soda
Corpse Reviver No. 1
Ingredients:
1 1/2 ounces Cognac
3/4 ounce Calvados or apple brandy
3/4 ounce sweet vermouth
Corpse Reviver No. 2
Ingredients:
3/4 ounce gin
3/4 ounce Cointreau
3/4 ounce Lillet Blanc
3/4 ounce lemon juice
1 dash absinthe
Preparation: Shake all ingredients with ice and strain into the glass.
Presentation: Cocktail glass, garnished with cherry; the absinthe can be withheld and used to rinse glass
Rhodomel
Mead flavored with rose
Acerglyn
Mead flavored with Maple
T’ej
Mead flavored with Ethiopian gesho
Hydromel
Session mead (lower alcohol content)
Schaerbeek
Morello sour cherry from Belgium
Stevns
Morello sour cherry from Denmark
type of cherries from Hungary
Morello: Balaton, Danube
Types of Amarelle cherries
Meteor (US), Montmorency (France)
Distillato di mele trentino
Apple; Italy Eau-de-Vie
Südtiroler Gravensteiner
Apple; Italy Eau-de-Vie
Südtiroler Golden Delicious
Apple; Italy Eau-de-Vie
What grape must Marc de Jura AOP include
Savagnin
Styles/grapes of Marc de Jura AOP
Blanc: Chardonnay, Savagnin, Pinot Gris
Rouge: Pinot Noir, Poulsard, Trousseau
Marc must comprise min. 3 of these varieties including Savagnin
Minimum age of Marc de Jura AOP
24 m
What is Marc de Jura AOP used for
About 90% of the total production is used to produce Macvin de Jura, which is a VDL (Marc de Jura + grape must)
What are the Marc AOCs in France
Marc de Jura
Marc d’Alsace
Marc de Bourgogne
Styles of Marc de Bourgogne AOC
Blanc, Rouge
Grapes of Marc de Bourgogne AOC
Blanc: Aligoté, Chardonnay, Melon, Pinot Gris, Pinot Blanc, Sacy, Sauvignon Blanc
Rouge: César, Gamay, Gamay de Bouze, Gamay de Chaudenay, Pinot Noir, Tressot
Minimum aging Marc de Bourgogne AOP
2 yrs
Fune
A large box (usually wooden), used for pressing moromi and separating lees from the fresh sake.
Futsushu
Literally translated as ‘regular sake’, this term is given to sake that does not fall into one of the special designations such as junmaishu orhonjozoshu.
Genmai
Unpolished rice; brown rice.
Genmaishu
Sake made from unpolished rice.
Genshu
Undiluted sake. While most sake has water added to bring the alcohol content down from around 20% to around 16%, some does not have water added, and is known as genshu
Ginjoshu
Sake made from rice polished to less than 60% of its original size, fermented at low temperatures.
Go-mi
The five representative flavours that are sometimes used as a framework for assessing sake: sanmi, amami, karami, shibumi and nigami.
Fernet Branca
Bitter herbal
Italy
herbs, roots, spices
Jägermeister
Herbal liqueur
Germany
herbs, spices, fruits
Averna
Herbal bitter
Italy
herbs, roots, citrus
Unicum (Zwack)
Herbal bitter
Hungary
Herbs, spices
Zwack
Herbal bitter
Hungary
Herbs, spices
Age categories of Marc de Bourgogne AOC
Age Indications:
Vieille: minimum 4 years of aging
Très Vieille: minimum 6 years of aging
Hors d’Âge: minimum 10 years of aging
Kirsch de Fougerolles AOC
produced from red and black cherries however Table cherries, sour cherries, and Montmorency cherries are not permitted
Cherries are fermented in contact with the pit
Fermentation must last at least 5 weeks and aged for a min. 6 months in a neutral container
What is “Production Fermière”
Applies to Kirsch de Fougerolles AOC
The spirit was produced, matured and bottled on the same estate where the fruit was harvested and fermented
What is significant about Kirsch de Fougerolles AOC in terms of when the AOC was established
AOC Established:
2010 (first stone fruit-based eau-de-vie to gain AOC status in France)
What is the bottle for Kirsch de Fougerolles AOC
Bottling: Traditionally, the Kirsch de Fougerolles is released in a mouth-blown artisan bottle called the Bô, with an approx. capacity of 70 cl
What’s the different between Fine de Bourgogne and Marc de Bourgogne
Fine de Bourgogne is distilled from wine lees (the sediment left after fermentation), while Marc de Bourgogne is distilled from grape pomace (the solid remains after pressing grapes)
Grapes of Fine de Bourgogne AOC
Blanc: Aligoté, Chardonnay, Melon, Pinot Gris, Pinot Blanc, Sacy, Sauvignon Blanc
Rouge: César, Gamay, Gamay de Bouze, Gamay de Chaudenay, Pinot Noir, Tressot
Aging reqs of Fine de Bourgogne
minimum 3 years in oak barrels of less than 60 hl
Guinomi
A vessel from which sake is drunk, usually larger than an o-choko.
Hi-ire
The sake pasteurization process
Hirezake
translated as ‘fin sake’, this is sake that has the grilled fin of a blowfish added to provide a distinctive flavour.
Hiyaoroshi
Sake that has been pasteurized only once, as opposed to twice in the case of most sake. It is usually ready for drinking in the autumn of each year.
Hiya
Sake that is served at below room temperature. Also referred to as reishu.
Honjozoshu
Sake made from rice, koji, water, and a little alcohol.
Ramazzotti
Italy
roots, herbs, orange peel, anise
Campari
Italy herbs, quinine, rhubarb, orange
Aperol
Italy
orange, gentian, rhubarb
Amer Picon
France
orange, gentian
Suze
France
gentian, herbs
Boonekamp
Germany
herbs, roots, spices
Cosmopolitan
Ingredients:
1 1/2 ounce vodka
1/2 ounce Triple Sec
1/2 ounce cranberry juice
1/2 ounce lime juice
Daiquiri
2 ounces rum
3/4 ounce lime juice
3/4 ounce simple syrup
Dark ‘n’ Stormy
Ingredients:
2 ounces Gosling’s Black Seal Rum
1/2 ounce lime juice (optional)
Ginger beer
El Presidente
Ingredients:
1 1/2 ounce rum
3/4 ounce dry vermouth
1/2 ounce Curaçao liqueur
1 barspoon grenadine
What are the grades for classifying sake rice
Santoh (Grade 3)
Nittoh (Grade 2)
Ittoh (Grade 1)
Tokuto (Special Grade)
Tokujo (Higher Special Grade).
Tokutei meisho-shu
“special designation” or “premium” sake, must be made from rice that has been given one of these five grades. This is the high quality sake typically seen in restaurants
seimaiki
sake rice is milled using a machine called seimaiki
