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bartending/mixology > TOTS classics > Flashcards

TOTS classics Flashcards

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Bartending flashcards
1
Q

DAIQUIRI

A

0.75 oz simple syrup
1 oz lime juice
2 oz Banks 5 Island rum

garnish: none
glass: coupe
ice: none
prod: shake & fine strain

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2
Q

TOM COLLINS

A

0.5 oz simple syrup
0.75 oz lemon juice
2 oz Barr Hill Old Tom gin

garnish: orange/cherry flag
glass: highball
ice: Kold-Draft
prod: shake & strain

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3
Q

GIMLET

A

0.75 oz simple syrup
1 oz fresh lime juice
2 oz Tanqueray

garnish: lime wheel
glass: coupe
ice: none
prod: shake & fine-strain

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4
Q

NEGRONI

A

2 dashes 50/50 bitters
1 oz Carpano Antica
1 oz Campari
1 oz Bombay Dry

garnish: orange peel, exp & in
glass: rocks
ice: king cube
prod: stir

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5
Q

SIDECAR

A 
3 dashes 50/50 bitters 
0.25 oz demerara syrup 
0.75 oz Combier
0.75 oz fresh lemon juice 
2 oz Hennessy VS

garnish: lemon peel, exp & in
glass: coupe
ice: none
prod: shake & fine-strain

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6
Q

MARTINI

A
  1. 5 oz Dolin Dry Vermouth
  2. 5 oz Plymouth Gin

On the rocks or olive if requested. Coupe if dirty, replace Vermouth with 0.5 oz olive brine and add 0.5 oz more Gin. All stirred unless otherwise specified. Same for Vodka.

garnish: lemon peel, exp & in glass: Nick & Nora
ice: none
prod: stir

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7
Q

COSMO

A

0.25 oz simple syrup
0.25 oz cranberry juice
0.75 oz Pierre Ferrand Dry Curacao
0.75 oz fresh lime juice
2 oz Greenbar Lemon Vodka

garnish: lemon pigtail
glass: coupe
ice: none
prod: shake & fine-strain

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8
Q

OLD FASHIONED

A

2 dash 50/50 bitters
3 dashes Angostura bitters
0.25 oz demerara syrup
2 oz Wild Turkey Rye

garnish: orange peel, exp & in
glass: rocks
ice: king cube
prod: stir

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9
Q

SAZERAC

A

Chill glass with crushed ice & rinse with Kubler Absinthe, discard & shake out. In mixing glass, combine 0.5 oz demerara syrup with 5 dashes Peychaud’s bitters and 2.5 oz Wild Turkey Rye. Add ice, stir to chill, and strain into glass.

garnish: lemon peel, exp, on side glass: rocks
ice: none
prod: see below

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10
Q

FRENCH 75

A

0.75 oz simple syrup
0.75 oz fresh lemon juice
1 oz Bombay Dry
TOP: Moet & Chandon

garnish: lemon pigtail
glass: coupe
ice: none
prod: shake & strain

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11
Q

VIEUX CARRE

A 
3 dashes Peychaud's bitters 
2 dashes Angostura bitters 
0.25 oz Benedictine
0.5 oz Carpano Antica
1 oz Hennessy 
1 oz Bulleit Rye

garnish: lemon peel, exp & in
glass: rocks
ice: king cube
prod: stir

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12
Q

MARGARITA

A

0.25 oz agave syrup
0.75 oz Combier
0.75 oz fresh lime juice
2 oz Arette

garnish: lime wedge
glass: rocks
ice: Kold-Draft
prod: shake & strain

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13
Q

SBAGLIATO

A 
1 dash 50/50 bitters
1 oz Carpano Antica 
0.25 oz Aperol
0.75 oz Campari
TOP: Moet & Chandon

garnish: orange peel, exp & in
glass: rocks
ice: Kold-Draft
prod: build in glass

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14
Q

PALOMA

A

BOTTOM: seltzer
0.75 oz agave syrup
0.75 oz fresh lime juice
1 oz fresh grapefruit juice 2 oz Tequila

garnish: lime wedge
glass: highball
ice: Kold-Draft
prod: shake & strain

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15
Q

BELLINI

A
  1. 25 oz simple syrup
  2. 5 oz white peach puree
  3. 25 oz Champagne

garnish: none
glass: coupe
ice: none
prod: stir w/o ice, pull into glass

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16
Q

CHAMPAGNE COCKTAIL

A

garnish: lemon peel, exp & out
garnish: viola flower
glass: coupe
ice: none
prod: build in glass

Soak one sugarcube with Angostura bitters & place in coupe. Top with Moet Moet, and express lemon peel to
clear head. Discard lemon peel. Top with viola flower.

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17
Q

MOJITO

A 
7 - 9 mint leaves, spanked 
0.75 oz simple syrup
0.75 oz fresh lime juice
2 oz Bacardi
TOP: seltzer

garnish: mint sprigs
glass: highball
ice: crushed
prod: roll between two shakers with two ice cubes, then roll into highball gl and add crushed ice, seltzer

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18
Q

VIRGIN MOJITO

A

7 - 9 mint leaves, spanked
1.5 oz simple syrup
1.5 oz fresh lime juice
TOP: seltzer

garnish: lime wedge
glass: highball
ice: crushed
prod: roll between two shakers with two ice cubes, then roll into highball gl and add crushed ice, seltzer

19
Q

ESPRESSO MARTINI

A

0.5 oz Caffé Amaro
0.75 oz Kahlua
1 oz chilled espresso
1.5 oz Grey Goose

garnish: espresso dust
glass: coupe
ice: none
prod: shake & strain

20
Q

PISCO SOUR

A

1 egg white
0.75 oz simple syrup
1 oz fresh lemon juice
2 oz Capurro Pisco

garnish: Angostura art
glass: coupe
ice: none
prod: dry-shake, add 2 cubes ice, shake to chill, strain into glass

21
Q

SEELBACH

A 
3 dashes Angostura bitters 
3 dashes Peychaud's bitters 
0.25 oz demerara syrup
1 oz Elijah Craig
TOP: 3 oz Champagne

garnish: lemon pigtail, inserted first glass: champagne flute
ice: none
prod: stir briefly

22
Q

PIMMS CUP

A 
BOTTOM: seltzer
MUDDLE: orange, cucumber slice 
ADD: mint leaves
0.75 oz simple syrup
0.75 oz fresh lime juice
0.5 oz Tanqueray gin
1.5 oz Pimm's No. 1 Cup

garnish: mint sprig & cucumber slice
glass: highball
ice: Kold-Draft
prod: shake & fine-strain

23
Q

MOSCOW MULE

A

BOTTOM: seltzer
0.75 oz ginger syrup
0.75 oz fresh lime juice
2 oz Vodka

garnish: ginger candy
glass: highball
ice: Kold-Draft
prod: shake & strain

24
Q

JACK ROSE

A

0.75 oz grenadine
0.75 oz fresh lemon juice
2 oz Applejack

garnish: orange peel, exp & out
glass: Nick & Nora
ice: none
prod: shake & fine-strain

25
Q

MANHATTAN

A

4 dashes Angostura bitters
0.25 oz Dolin Rouge
0.75 oz Carpano Antica
2 oz Wild Turkey Rye

garnish: brandied cherry
glass: Nick & Nora
ice: none
prod: stir

26
Q

MARTINEZ

A

1 dash 50/50 bitters
0.25 oz Luxardo Maraschino
0.75 oz Barolo Chinato
2 oz Barr Hill Old Tom gin

garnish: lemon peel, exp & in
glass: Nick & Nora
ice: none
prod: stir

27
Q

WHISKEY SMASH

A

ADD: 5 - 7 mint leaves
0.5+ oz demerara syrup
0.75 oz fresh lemon juice
2 oz Wild Turkey Rye

garnish: mint sprig
glass: rocks
ice: crushed
prod: shake & strain

28
Q

BRANDY ALEXANDER

A 
2 dashes Angostura bitters 
1 oz half & half
0.5 oz Crème de Cacao
1 oz Grand Marnier
1 oz Hennessy VS

garnish: espresso dust
glass: coupe
ice: none
prod: shake & fine-strain

29
Q

SINGAPORE SLING

A

0.5 oz demerara syrup
0.75 oz fresh lime juice
0.5 oz orange juice
0.5 oz Charry Heering
0.25 oz Benedictine
0.25 oz Cointreau
1.5 oz Junipero Gin
TOP: seltzer

garnish: pineapple leaf/lime wedge
glass: highball
ice: Kold-Draft
prod: shake & strain

30
Q

HEMINGWAY DAQUIRI

A 
3 dashes Angostura bitters 
0.25 oz Maraschino
0.5 oz demerara syrup
0.5 oz fresh lime juice
1 oz fresh grapefruit juice 
2 oz Bacardi

garnish: skewered cherry/lime wedge
glass: coupe
ice: none
prod: shake & fine-strain

31
Q

DARK & STORMY

A 
BOTTOM: seltzer
0.75 oz ginger syrup
0.75 oz fresh lime juice
1.5 oz Gosling's Black Seal 
FLOAT: 0.5 oz Cruzan Blackstrap

garnish: ginger candy
glass: highball
ice: Kold-Draft
prod: shake & strain

32
Q

BOULEVARDIER

A

2 dashes 50/50 bitters

  1. 0 oz Carpano Antica
  2. 0 oz Campari
  3. 0 oz Buffalo Trace

garnish: orange peel, exp & in
glass: rocks
ice: king cube
prod: stir

33
Q

AVIATION

A
  1. 25 oz simple syrup
  2. 75 oz clarified lemon
  3. 25 oz Crème de Violette
  4. 5 oz Luxardo Maraschino
  5. 0 oz Tanqueray Ten

garnish: grapefruit exp, exp & out
glass: coupe
ice: none
prod: shake & fine-strain

34
Q

LAST WORD

A

1 oz fresh lime juice
0.5 oz Maraschino
0.5 oz Green Chartreuse
1 oz Plymouth

garnish: none
glass: Nick & Nora
ice: none
prod: shake & fine-strain

35
Q

JUNGLE BIRD

A 
5 dashes Angostura bitters 
0.5 oz demerara syrup
0.5 oz fresh lime juice
1 oz pineapple juice
0.25 oz Campari
0.5 oz Cruzan Black Strap 
1.5 oz Bacardi 8

garnish: pineapple leaf
glass: rocks
ice: king cube
prod: shake & strain

36
Q

APEROL SPRITZ

A

BOTTOM: splash of seltzer
1.5 oz Aperol
TOP: Prosecco/Champagne

garnish: orange wedge
glass: wine
ice: Kold-Draft
prod: build in glass

37
Q

WHITE RUSSIAN

A

1 oz half & half

  1. 5 oz Kahlua
  2. 5 oz Caffe Amaro
  3. 5 oz Belvedere

garnish: none
glass: rocks
ice: Kold-Draft
prod: build in glass

38
Q

AMERICANO

A

BOTTOM: seltzer

  1. 5 oz Campari
  2. 5 oz Carpano Antica
    * stir briefly in glass

garnish: orange wedge
glass: highball
ice: Kold-Draft
prod: build in glass

39
Q

BEES KNEES

A

3 dashes 50/50 bitters
0.75 oz clover honey
0.75 oz fresh lemon juice
2 oz Bombay Dry

garnish: none
glass: Nick & Nora
ice: none
prod: shake & fine-strain

40
Q

LA LOUISIANE

A 
ADD: absinthe mist
3 dashes Peychaud's bitters 
2 dashes 50/50 bitters
0.25 oz Benedictine
0.5 oz Carpano Antica
2 oz Wild Turkey Rye

garnish: brandied cherry
glass: Nick & Nora
ice: none
prod: stir

41
Q

BLOOD AND SAND

A 
0.25 oz fresh lemon juice 
1 oz blood orange juice 
0.75 oz Cherry Heering 
0.75 oz Carpano Antica
1 oz Chivas 12yr

garnish: dehydrated lemon wheel
glass: coupe
ice: none
prod: shake & fine-strain

42
Q

REMEMBER THE MAINE

A 
ADD: absinthe mist
3 dashes Angostura bitters 
0.5 oz Cherry Heering
0.75 oz Punt e Mes
2 oz Whistle Pig Rye

garnish: orange disc, exp & in
glass: rocks
ice: none
prod: stir

43
Q

QUEENS PARK SWIZZLE

A 
ADD: spanked mint leaves 
0.75 oz demerara syrup 
0.75 oz fresh lime juice 
2.0 oz Banks 5 Island Rum 
ADD: crushed ice
Swizzle above mint line
TOP: Angostura bitters (approx. 3x)

garnish: mint bouquet
glass: highball
ice: crushed AFTER
prod: Build in glass

44
Q

MILLIONAIRE

A
  1. 5 oz simple syrup
  2. 75 oz fresh lime juice
  3. 5 oz Greenhook Beach Plum Gin
  4. 5 oz Orchard Apricot
  5. 5 oz Owney’s Rum

garnish: lime wheel
glass: coupe
ice: none
prod: shake & fine-strain

bartending/mixology (4 decks)

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