Tips

Question 1

Cocktail should be?

Answer 1

A whole that’s much better than the sum of its parts.

Question 2

Have A New Spirit?

Answer 2

Taste it alone and then applicate it onto a classic cocktail, is whiskeys to old fashioned or manhattan, Gin to a martini, Rum to daiquiri

Question 3

Words to use when tasting

Answer 3

Just be open to whatever is personally relevant. A Peaty scotch might remind you of a campfire by the beach, etc.

Question 4

Gin

Answer 4

Neutral spirit that’s redistilled with botanicals, it always has juniper but it can have orange peel, lemon peel, anise, Angelica root, caraway, cassia, coriander, cocoa, bitter almonds and many others. Was first made in holland where it was called Genever.

Question 5

Plymouth

Answer 5

Gentle, citrus-forward type gin similar to original London Dry but with lower abv.
Also available in high proof, navy strength for a stiff martini.
lymouth is a gateway gin. Someone says the don’t like gin, make them a south side with Plymouth and watch them become converts.

Question 6

Tanquerey

Answer 6

A high proof gin that has the ability to stand up to other strong flavors and modifiers. It’s high proof gives body to drinks that don’t have it without adding sugar.

Question 7

Types of Rum

Answer 7

Spanish Style : A lighter style typically distilled from molasses.
English Style : Richer style, often distilled from Demerara sugar.
Jamaican : Aka “navy Rum” has funky complexity.
French : Distinct, grassy, earthy style mostly known as rhum agricole. Produced largely in French West Indies:

Question 8

Needs A Bump

Answer 8

Tastes good but needs a little something extra.

Question 9

Mr. Potato Head

Answer 9

Technique for creating a new drink by

substituting 1 or more ingredients in an established, usually classic, cocktail recipe.

Question 10

KETCHUP

Answer 10

St. Germaine.

Or Bartenders butter and bartenders duct tape

Question 11

FAT

Answer 11

A sweetener (syrup) used to add viscosity to a thin drink.
"That swizzle taste great but needs a little fat. Add some simple or agave?"

Question 12

DAB

Answer 12

Dash of Angostura

Question 13

The Golden Ratio

Answer 13

1 1/2 Spirit
3/4 Vermouth
1/4 Liqueur or Modifier

Question 14

Absinthe hallucinogenic?

Answer 14

Wormwood in absinthe does contain thujone, substance once thought to be a powerful hallucinogenic. However true absinthe only contains trace amounts of thujone as it barely survives distillation process, and thujone levels in absinthe can now be tested in the us thanks to modern science.

Question 15

Batavia Arrack

Answer 15

Funky and pungent it is distilled from sugar cane and red rice. Thought to be the precursor to Rum and the ingredient first used in Punch which was invented in India by British soldiers stationed there.

Question 16

Absinthe

Answer 16

An overproof spirit whose main flavor is anise. For absinthe to be legit absinthe is must contain the leaves and flowers of grande wormwood, plant in the same family as tarragon, fennel, lemon balm (melissa) and other shrubs with long medicinal histories.

Question 17

Aquavit

Answer 17

Mainly produced in Scandinavia, it’s made from neutral grain or potato spirits and flavored with herbs spices and botanicals, predominantly licorice-like caraway, often includes dill, anise, cardamom, fennel and citrus peel.

Question 18

Modifier

Answer 18

Any alcoholic ingredient that isn’t the base of a cocktail. Can include liqueurs and amari also Vermouth, sherry, and other fortified wines.

Question 19

Amaro

Answer 19

It’s a bittersweet liqueur from Italy, mainly consumed after a meal as a digestif. Just a small amount can add many times it’s weight in depth and complexity in a cocktail.