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Mixology Class > Mixology Overview > Flashcards

Mixology Overview Flashcards

1
Q

How many millimeters are in 1 fluid ounce?

A

30mL

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2
Q

What are the two tools for measuring ounceage?

A
  1. Jigger

2. Pour top

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3
Q

What are the pros/cons to using a jigger?

A

Pros: more precise
Cons: slower to measure it out

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4
Q

What are the pros/cons to using a pour top?

A

Pros: fast to pour
Cons: imprecise, not as accurate

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5
Q

What is ABV?

A

Alcohol By Volume, expressed as a percentage and indicates the percent of the substance that is alcohol per each unit of volume

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6
Q

What is proof?

A

Proof is expressed as a number and is equal to twice the ABV percentage number

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7
Q

What is a standard drink?

A

A standard drink contains 14 grams (0.5 oz) of pure ethanol

1.5% of 40% ABV = 12 oz of 5% ABV beer = 5 oz of 12% ABV wine

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8
Q

What are the 7 primary factors that affect an individuals BAC and intoxication?

A
  1. Biological sex / corresponding hormone levels
  2. Metabolic rate
  3. Size/weight
  4. Food consumption
  5. Rate of consumption
  6. ABV/Proof of drink
  7. Medications/drugs in the system
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9
Q

What are the 4 visible cues of intoxication?

A
  1. Inhibitions
  2. Judgement
  3. Reaction time
  4. Coordination
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10
Q

What is the speed rack?

A

The speed rack is the bartender’s home base. They typically follow 3 main principles 1) the speed rack contains the most commonly used alcohols 2) the speed rack should be organized light to dark and 3) the order is ALWAYS maintained

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11
Q

What is the order of the CBA’s speedrack?

A

Vodka, Gin, (Light) Rum, Tequila, Triple Sec, Whiskey, Bourbon

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12
Q

What are common substitutes for triple sec?

A

cointreau, grand marnier, orange liqueur

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13
Q

what are common substitutes for sugar?

A

simple syrup, honey syrup, agave syrup

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14
Q

What is a modification for vanilla vodka?

A

vodka w/ a splash of lime (4:1 ratio, citron vodka

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15
Q

what is a modification for schnapps if it is unavailable?

A

liqueur of same color and flavor

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16
Q

What is a common substitute for Rose’s lime?

A

2 parts lime juice and 1 part simple syrup

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17
Q

How to make simple syrup?

A

1:1 ratio of sugar and water

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18
Q

how do you make a citrus crescent?

A
  1. trim the nubs on both sides of the citrus
  2. cut the citrus in half length wise
  3. make a partial cut in the center of each half crosswise
  4. cut each half into 1/4-inch slices, yielding half-circle crescents
19
Q

how do you make a citrus twist?

A
  1. use a vegetable peeler
  2. clean the edges with a knife and make desired shape
  3. express the twist: holding the peel with the pith side facing you and outside facing the glass, squeeze to release the oils over the glass
  4. gently rub the twist around the rim of the glass
  5. discard it or use it as a garnish a) if a rocks glass; place peel as is b) if using a coupe: place peel as is or twist into a coil and balance on rim c) place as is or coil into the glass
20
Q

how much juice can you typically get from a fresh lime?

A

approx. 1 fluid oz.

21
Q

how much juice can you typically get from a fresh lemon?

A

approx. 1-1.5 fluid oz.

22
Q

how much juice can you typically get from a fresh grapefruit?

A

6-8 fluid oz.

23
Q

how much juice can you typically get from a fresh orange?

A

approx. 4 fluid oz.

24
Q

how much juice can you typically get from a fresh pineapple?

A

approx. 16 fluid oz.

25
Q

what are the 3 types of strainers and their typical uses?

A
  1. hawthorne strainer - typically used for shaken drinks, features a spring
  2. julep strainer - typically used for stirred drinks to keep drink clear
  3. fine mesh strainer - used in addition for exceptionally smooth drinks
26
Q

what are the two different types of shakers?

A
  1. boston shaker - 2 pieces, a large stainless steel mixing tin and a pint glass (or smaller stainless steel mixing tin)
  2. cobble shaker - 3 pieces, a large stainless steel mixing tin, a cover with holes for straining, a cap to cover the holes while shaking
27
Q

what are other bartending tools and their uses?

A
  1. bar spoon - long ergonomic spoon; assists with layering, limits dilution
  2. muddler - express flavor and aroma through gentle pressing and twisting
  3. knife - to prepare garnishes
  4. y-peeler or veggie peeler - to prepare citrus twists
  5. bar key/wine key/church key - to uncork wine bottles and uncap beer bottles
28
Q

what is the back bar?

A

collection of less frequently used bottles; separate from speed rack

29
Q

what does balance mean?

A

the desired end state of a cocktail given proportions of its ingredients

30
Q

what is the bartenders definition of base?

A

the core ingredient of a cocktail, usually a high proof spirit

31
Q

what is the bartender’s definition for batch?

A

blending some portion or all of a drink ahead of time to save time

32
Q

what is the bartenders definition of dirty?

A

for martinis, add olive brine

33
Q

what is the bartender’s definition of double?

A

using twice the amount of base spirit; disrupts balance and adds ABV

34
Q

what is the bartenders definition of dry?

A

for martinis, use less vermouth; for manhattans use dry not sweet vermouth

35
Q

what is the bartenders definition for neat?

A

served without ice and unchillled; typically reserved for sipping spirits

36
Q

what is the bartenders definition for NG?

A

no garnish

37
Q

what is the bartenders definition for on the rocks?

A

served with ice such that the ice passes the wash line

38
Q

what is the bartenders definition for perfect?

A

for martinis or manhattans, served with equal parts dry and sweet vermouth

39
Q

what is the bartenders definition for speed rack?

A

row(s) of the most used ingredients given the establishments menu

40
Q

what is the bartenders definition for straight?

A

synonym for neat

41
Q

what is the bartenders definition for straight up?

A

served chilled with no ice in a stemmed glass

42
Q

what is the bartenders definition for wash line?

A

the level a cocktail should consistently fill to in its serving glass

43
Q

what is the bartenders definition for wet?

A

for martinis or manhattans, use more vermouth

Mixology Class (14 decks)

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