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Court of Master Sommeliers - Certified > Cocktails, Spirits and Beers > Flashcards

Cocktails, Spirits and Beers Flashcards

1
Q

Bronx Cocktail

A 
Gin 1oz
Dry Vermouth 1/2 oz
Sweet Vermouth 1/2 oz
Orange Juice 1oz
Orange slice garnish
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2
Q

Madras

A

2 oz Vodka

2oz Cranberry Juice

2oz Orange Juice

Preparation: Shake all ingredients with ice and strain into glass filled with ice

Glass: Highball glass

Garnish: Orange Slice

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3
Q

French 75

A

1.5 oz Gin

3/4 oz Lemon Juice

1/2 oz Simple Syrup

Champagne

Preparation:

  • Shake Gin, Lemon Juice, and Simple Syrup with ice and strain into ice filled glass or chilled flute
  • Top with Champagne

Glass: Highball Glass

Garnish: Lemon Twist

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4
Q

Rossini

A

Strawberry Juice 3/10

Spumante Brut 7/10

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5
Q

Gin and it

A

Red Vermouth 3/10

Gin 7/10

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6
Q

Godfather

A

Amaretto di Saronno 3/10

Scotch Whiskey 7/10

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7
Q

Godmother

A

Vodka 1 1/2oz
Amaretto 3/4oz
Over Ice

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8
Q

Gibson

A

2.5 oz Gin

1/2 oz Dry Vermouth

Preparation: stir ingredients with ice and strain

Glass: Cocktail Glass

Garnish: Pearl Onion

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9
Q

Negroni

A

1 oz Gin

1 oz Sweet Vermouth

1 oz Campari

Preparation: stir ingredients together with ice

Glass: Old fashioned glass

Garnish: Orange Peel

Note:
- Negroni Sbagliato - same ingredients just replace Gin with Prosecco

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10
Q

The Barcelona

A 
Sweet Sherry (or white wine) 100ml
Gin 100ml
Grand Marnier 50ml
Elderflower Syrup 50 ml 
Lemon juice 1 teaspoon
Orange Juice 1 teaspoon
Sprite 
Fresh citrus fruit slice
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11
Q

Rebujito

A 
Fino or Manzanilla Sherry 250ml
Sparkling water or soda 250 ml
Lemon Juice 4 tablespoons
Sugar 4 tablespoons 
Ice cubes 
6 Mints
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12
Q

Martini (classic)

A

2.5 oz Gin

1/2 oz Dry Vermouth

Preparation: Stir ingredients with ice and strain into chilled glass

Glass: Cocktail Glass

Garnish: Olives or Lemon Peel

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13
Q

Cosmo

A 
Vodka 2oz
Lime Juice 1/4oz
Triple Sec 1/4oz
Cranberry Juice 1/4oz
Lime Wedge Garnish
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14
Q

French Martini

A

Vodka 1 1/2 oz

Raspberry liqueur 1oz

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15
Q

Bellini

A

2 part Prosecco
1 part White Peach Puree
Dash raspberry Purée

Preparation: pour Prosecco over puree in glass. Stir gently

Glass: Champagne flute

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16
Q

Long Island Ice Tea

A

1/2 oz Vodka

1/2 oz Tequila

1/2 oz White Rum

1/2 oz Triple Sec

1/2 oz Gin

3/4 oz Lemon Juice

1 oz Simple Syrup

1 oz Coca-Cola

Preparation: Stir all ingredients with ice

Glass: Highball Glass

Garnish: Lemon Twist

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17
Q

Spanish Beer

A

Alhambra Mezquita

Alhambra Reserva 1925

Estrella Damm

Estrella Galicia

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18
Q

What Spanish beer:

Produced by Mahou - San Miguel

  • Location: Granada, Spain (Andalusia)
A

Alhambra Beer

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19
Q

What Spanish Beer:

  • produced by Sociedad Ańonina Damm
  • Location: based out of Barcelona, Spain
A

Estrella Damm

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20
Q

What Spanish Beer:

  • produced by Hijos de Rivera
  • Location: A Coruña, Galicia, Spain
A

Estrella Galicia

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21
Q

Belgium Beers

A

Trappist Westveleteren

Chimay

Westmalle

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22
Q

What Belgium beer:

  • Based out of Vletern, Belgium
  • Produced by Westvleteren
A

Trappist Westvleteren

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23
Q

What Belgium Beer:

  • based out of Chimay, Belgium
  • produced by Chimay Brewery
A

Chimay

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24
Q

What Belgium Beer:

  • based out of Westmalle, Belgium
  • produced by Westmalle Brewery
A

Westmalle Brewery

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25
Q

Mojito

A

1.5 oz White Rum

3/4 oz Lime Juice

2 tsp Sugar

8-10 mint leaves

Soda Water

Preparation:

  • Muddle Mint, Lime and sugar
  • add ice and Rum
  • top with club soda

Glass: Highball glass

Garnish: Mint Sprig

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26
Q

Americano

A

1oz Campari
1oz Sweet Vermouth
Soda Water

Preparation: Serve over ice

Glass: Lowball Glass

Garnish: Orange Slice

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27
Q

Aviation

A

1.5 oz London Dry Gin
1/2 oz Maraschino Liqueur
3/4 oz Lemon Juice
1 Barspoon Crème de Violette

Preparation: Combine all ingredients in a cocktail shaker. Add ice and shake to chill. Strain into a chilled cocktail glass

Glass: Cocktail Glass

Garnish: Cherry (maraschino, amarena, brandied Cherry) or Lemon Peel

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28
Q

Bee’s Knees

A

1.5 oz Gin
3/4 oz Honey
3/4 oz Lemon Juice

Preparation: Shake all ingredients with ice and strain

Glass: Cocktail Glass

Garnish: twist of lemon

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29
Q

Black Russian

A

1.5 oz Vodka
3/4 Kahlùa Liqueur

Preparation: Pour ingredients over Ice

Glass: lowball glass

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30
Q

Blood and Sand

A

1 oz Blended Scotch Whisky

3/4 oz Sweet Vermouth

3/4 oz Cherry Heering

1 oz Orange Juice

Preparation: Shake all ingredients with ice and strain

Glass: Cocktail Glass

Garnish: Orange Twist

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31
Q

Bloody Mary

A

1.5 Vodka

4oz Tomato Juice

1/2oz Lemon Juice

3 dashes Tabasco Sauce

3 dashes Worcestershire Sauce

Salt and Cracked Black Pepper to taste

1/2 tsp. Horseradish (optional)

Preparation: Build the drink in an ice filled glass

Glass: Highball Glass

Garnish: Celery Stick

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32
Q

Bobby Burns

A

2 oz Blended Scotch

1/4 o Bénédictine

1oz Sweet Vermouth

Preparation: Stir all ingredients with ice and strain

Glass: Cocktail glass

Garnish: Lemon Twist

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33
Q

Boulevardier

A

1 oz Bourbon
1 oz Sweet Vermouth
1 oz Campari

Preparation: Stir all ingredients with ice and strain

Glass: Cocktail Glass

Garnish: Orange Twist

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34
Q

Cable Car

A

1 1/2 oz Captain Morgan Spiced Rum

3/4 oz Marie Brizard Orange Curaçao

1oz Lemon Juice

1/2 oz Simple Syrup

Preparation: Rim the glass with Cinnamon and Sugar. Shake all ingredients with ice and strain

Glass: Cocktail Glass

Garnish: Orange Twist

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35
Q

Caipirinha

A

2oz Cachaça

Juice of two lime quarters

2 tsp Sugar

Preparation: Muddle Sugar and lime quarters until sugars is dissolved. Add crushed ice and Cachaça

Glass: Lowball Glass

Garnish: Lime Wedge

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36
Q

Cape Codder

A

1.5 Vodka

4 oz Cranberry Juice

1/4 oz Lime Juice

Preparation: Pour over ice

Glass: Highball Glass

Garnish: Lime Wedge

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37
Q

Champagne Cocktail

A

Champagne / Sparkling Wine

Angostura Bitters

Sugar Cube

Preparation:

  • place a cocktail napkin on top of the flute and adorn with the sugar cube.
  • apply bitters to said cube, then fold the napkin in half and deposit the sugar in the flute
  • top with champagne

Glass: Champange flute

Garnish: Lemon Peel

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38
Q

Corpse Reviver #2

A

3/4 oz Gin

3/4 oz Cointreau

3/4 oz Lillet Blanc

3/4 oz Lemon Juice

Absinthe (glass rinse)

Preparation:

  • Rinse a cocktail glass with absinthe and discard the excess
  • shake all ingredients with ice and strain into the glass

Glass: Cocktail Glass

Garnish: Cherry

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39
Q

Cosmopolitan

A

1.5 oz Vodka

1/2 oz Triple Sec

1/2 oz Cranberry Juice

1/2 oz Lime Juice

Preparation: shake all ingredients with ice and strain into a cocktail glass

Glass: cocktail glass

Garnish: Lime Twist

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40
Q

Daiquiri

A

2 oz Rum

3/4 oz Lime Juice

3/4 oz Simple Syrup

Preparation: shake all ingredients with ice max strain

Glass: Cocktail glass

Garnish: Lime Wedge / Wheel

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41
Q

Dark ‘n’ Stormy

A

2 oz Gosling’s Black Seal Rum

1/2 oz Lime Juice (optional)

Ginger Beer

Preparation: build ingredients over ice

Glass: Highball Glass

Garnish: Lime Wedge

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42
Q

Gin Fizz

A

2 oz Gin

3/4 oz Lemon Juice

3/4 oz Simple Syrup

Soda Water

Preparation:
- Combine the Gin, Lemon and Syrup in a cocktail shaker with ice

  • shake and strain into an empty Collins glass, with no ice
  • Top with soda Water

Glass: Collins Glass

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43
Q

Grasshopper

A

1 oz Green Crème de Menthe

1 oz White Crème de Cacao

1 oz Cream

Preparation: Shake all ingredients over ice and strain

Glass: Cocktail glass

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44
Q

Greyhound

A

1.5 oz Gin / Vodka

5 oz Grapefruit Juice

Preparation: Serve over ice

Glass: Highball Glass

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45
Q

Harvey Wallbanger

A

1 oz Vodka

1/2 oz Galliano

4oz Orange Juice

Preparation: Pour Vodka and orange juice into ice-filled glass. Float Galliano on top

Glass: Highball Glass

Garnish: Orange Slice

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46
Q

Hemingway Daiquiri

A

2oz White Rum

3/4 oz Lime Juice

1/2 oz Grapefruit Juice

1/2 oz Maraschino Liqueur

1/4 oz Simple Syrup

Preparation: Shake all ingredients with ice and strain

Glass: Cocktail Glass

Garnish: Lime Wedge / Wheel

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47
Q

Horses Neck

A

2oz Bourbon

2-3 dashes Angostura Bitters

Ginger ale

Preparation: Build the ingredients in an ice filled glass

Glass: Highball glass

Garnish: lemon twist

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48
Q

Hurricane

A

4oz Dark Jamaican Rum

2oz Lemon Juice

2 oz Passion Fruit Syrup

Preparation: Shake with ice and pour without straining

Glass: Hurricane Glass

Preparation: Lemon Wheel

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49
Q

Irish Coffee

A

1.5 oz Irish whiskey

1 tsp Brown Sugar

6oz Hot Coffee

Heavy Cream

Preparation:

  • Add whisky, coffee, and sugar to the mug
  • Too with Cold Cream

Glass: Coffee Mug

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50
Q

Kamikaze

A

1oz Vodka

1oz Triple Sec

1oz Lime Juice

Preparation: Shake all ingredients with ice and strain

Glass: Cocktail Glass

Garnish: Lime Slice

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51
Q

Last Word

A

3/4 oz Gin

3/4 oz Lime Juice

3/4 oz Green Chartreuse

3/4 oz Maraschino Liqueur

Preparation: Shake all ingredients with ice and strain

Glass: Cocktail Glass

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52
Q

Mai Tai

A

1oz Dark Jamaican Rum

1oz Amber Martinique Rum

1oz Lime Juice

1/2oz Curaçao Liqueur

1/4 oz Orgeat Syrup

1/4 oz Rock Candy Syrup

Preparation: Shake with crushed ice and pour without straining

Glass: Old fashioned glass

Garnish: Spent Half Lime (submerged), Mint Sprig

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53
Q

Margarita

A

2 oz Tequila

3/4 Cointreau (or Combier)

3/4 oz Lime Juice

Simple Syrup to taste (optional)

Preparation: Shake all ingredients with ice and strain into salt rimmed glass, with or without ice

Glass: Cocktail Glass

Garnish: Lime Wedge

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54
Q

Martinez

A

1 oz Genever

2 oz Sweet Vermouth

1/4 oz Maraschino Liqueur

2 dashes Boker’s or Angostura Bitters

Preparation: Stir all ingredients with ice and strain

Glass: Cocktail Glass

Garnish: Twist of Lemon or Orange

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55
Q

Mimosa

A

4 oz Brut Champange

2oz Orange Juice

1 barspoon Grand Marnier (optional)

Preparation: Build all ingredients in the glass

Glass: Champange Flute

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56
Q

Mint Julep

A

2 oz Bourbon

10-12 Mint leaves

1-2 oz Simple Syrup

Preparation:
- Add Syrup and mint leaves to base of glass and muddle

  • add crushed ice and 1 oz of Bourbon to the glass and mix with a barspoon
  • add more crushed ice and the rest of the Bourbon to the glass, mixing again
  • Cap with crushes Ice and garnish with two mint sprigs

Glass: Silver or Pewter Julep Mug

Garnish: Mint

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57
Q

Moscow Mule

A

2 oz Vodka (originally Smirnoff’s)

1/2 oz Lime Juice

4oz Ginger Beer

Preparation: Pour Vodka and Lime Juice into ice filled mug and top with ginger beer

Glass: Copper Mug

Garnish: Lime Wedge

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58
Q

Old Fashioned

A

2 oz Rye Whiskey

3 dashes Angostura Bitters

1 bar spoon Simple Syrup

Preparation: Stir and strain over fresh ice

Glass: Old fashioned Glass

Garnish: Orange Peel

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59
Q

Old Pal

A

1 oz Rye Whiskey

1 oz Dry Vermouth

1 oz Campari

Preparation: Stir the ingredients over ice strain

Glass: Cocktail Glass

Garnish: Lemon Twist

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60
Q

Paloma

A

2 oz Tequila

One half Lime

Chilled Grapefruit Soda

Preparation:

  • Muddle Lime in Highball glass
  • Rim with salt and add ice
  • Build the drink over the ice and stir gently

Glass: Highball Glass

Garnish: Lime Wedge

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61
Q

Paper Airplane

A

3/4 oz Bourbon (Elijah Craig 12 years)

3/4 oz Aperol

3/4 oz Amaro Nonino

3/4 oz Lemon Juice

Preparation: Combine in a shaker with ice. Chill and double strain

Glass: Cocktail glass

Garnish: Lemon Twist

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62
Q

Pimm’s Cup

A

2 oz Pimm’s No. 1

1/2 oz Lime Juice

1/2 oz Lemon Juice

1/2 oz Simple Syrup

1/2 oz Gin

Soda Water

Preparation:

  • Muddle Cucumber and Simple Syrup in Tin
  • Add remaining ingredients, shake with ice, and fine strain into the glass
  • Top with Soda

Glass: Highball Glass

Garnish: Cucumber Slice and Mint Sprig

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63
Q

Piña Colada

A

1 oz White Rum

1 oz Cream of Coconut

3 oz Pineapple Juice

Preparation: Shake all ingredients with rushed ice or blend until smooth

Glass: Hurricane Glass

Garnish: pineapple wedge and cherry

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64
Q

Ramos Gin Fizz (aka New Orleans Fizz)

A

1.5 oz Dry Vermouth

5 drops of Orange Flower Water

1/2 oz Lemon Juice

1/2 oz Lime Juice

1 egg white

1 oz Heavy Cream

1 oz Simple Syrup

Soda Water

2 drops of Vanilla Extract (optional)

Preperation:

  • Vigorously shake all ingredients except soda Water and strain into glass without ice.
  • Top with soda Water

Glass: Highball glass

Garnish: Grated Nutmeg

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65
Q

Rob Roy

A

2oz Blended Scotch Whiskey

1oz Sweet Vermouth

1 dash Angostura Bitters

Preparation: Stir ingredients with ice and strain into chilled glass

Glass: Cocktail Glass

Garnish: Cherry

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66
Q

Rusty Nail

A

2 oz Blended Scotch Whisky

1 oz Drambuie

Preparation: Stir with ice and strain into an ice filled glass

Glass: Old fashioned Glass

Garnish: Lemon Twist

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67
Q

Sazerac

A

2oz Sazerac Rye Whisky

5 dashes Peychaud’s Bitters

Splash of Absinthe

One Sugar Cube

Preperation:

  • Add ice and water to your serving glass to chill
  • In a separate mixing glass, add the sugar cube and bitters along with a small splash of water
  • Muddle until the sugar is dissolved, then fill the glass with ice and whiskey
  • Stir to chill
  • Discard the ice water in the serving glass
  • Season the glass by adding a bit of absinthe roll the glass to coat the Liqueur
  • Discard any excess
  • Strain the contents of the mixing glass into the serving glass
  • Express the oils of the lemon peel and discard

Glass: lowball glass

Garnish: Lemon Peel

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68
Q

Screwdriver

A

2 oz Vodka

4 oz Orange Juice

Preparation: Serve over ice

Glass: Highball Glass

Garnish: Orange Slice

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69
Q

Sea Breeze

A

2 oz Vodka

4 oz Cranberry Juice

2 oz Grapefruit Juice

Preparation: Shake all ingredients with ice and strain into glass filled with ice

Glass: Highball Glass

Garnish: Lime Wedge

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70
Q

Sex on the Beach

A

2oz Vodka

4oz Cranberry Juice

2oz Grapefruit Juice

Preparation: Shake all Ingredients with ice and strain into glass filled with ice

Glass: Highball Glass

Garnish: Lime Wedge

Note: Bay Breeze - same ingredients except swap Cranberry Juice for pineapple juice

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71
Q

Singapore Sling

A

2 oz Gin

3/4 oz Cherry Heering

2 tsp Benedictine

2 tsp Cointreau

2oz pineapple Juice

3/4 oz Lime Juice

2 dashes Grenadine

1 dash Angostura Bitters

Soda Water

Preparation:

  • Shake all ingredients except soda Water with ice and strain into glass filled with ice
  • Top with Soda Water

Glass: Hurricane Glass

Garnish: Cherry, Pineapple, Slice, and Orange

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72
Q

Tequila Sunrise

A

1.5 oz Tequila

3 oz Orange Juice

1/2 oz Grenadine

Preparation:

  • Pour Tequila and orange juice into an ice filled glass
  • add Grenadine but do not stir to create the “sunrise” effect

Glass: Highball Glass

Garnish: Orange Slice and Cherry

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73
Q

Tom Collins

A

2 oz Old Tom or London Dry Gin

1 oz Lemon Juice

1 tsp Simple Syrup

3 oz Soda Water

Preparation:

  • Building all ingredients except soda Water and strain into glass filled with ice
  • Too with soda Water

Glass: Highball Glass

Garnish: Slice Lemon and Cherry

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74
Q

Vesper

A

3 measures London Dry Gin

1 measure Vodka (preferably grain)

1/2 measure Lillet Blanc

Preparation
- shake all ingredients with ice and strain into chilled glass

Glass: cocktail glass

Garnish: Lemon Peel

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75
Q

Vieux Care

A

1oz Rye Whiskey

1oz Cognac

1oz Sweet Vermouth

1/4 oz Bénédicitine

2 dashes Peychaud’s Bitters

2 dashes Angostura Bitters

Preparation:
- Stir ingredients with ice and strain

Glass: Old fashioned Glass

Garnish: Lemon Peel

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76
Q

Whiskey Sour

A

2 oz Bourbon or Rye Whiskey

3/4 oz Lemon Juice

3/4 Simple Syrup

Preparation: Shake and Strain into an ice - filled glass

Glass: Old Fashioned Glass

Garnish: Cherry, Half Orange Wheel

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77
Q

White Lady

A

1 oz Gin

1 oz Cointreau

1oz Lemon Juice

Preparation: Shake all ingredients and strain

Glass: Cocktail Glass

Garnish: Cherry

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78
Q

White Russian

A

1.5 Vodka

3/4 Kahlúa Liqueur

Heavy Cream

Preparation:

  • Pour Vodka and Kahlúa into ice filled glass
  • Fill with cream and stir in slowly

Glass: Lowball Glass

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79
Q

Zombie

A
  1. 5 oz Gold Puerto Rico Rum
  2. 5 oz Aged Jamaican Rum

1 oz Lemon Hart 151

3/4 oz Lime Juice

1/2 oz Don’s Mix (white Grapefruit Juice, combined with one part cinnamon infused Syrup)

1/2 oz Falernum

1 tsp Grenadine

1/8 Pernod

1 dash Angostura Bitters

6 oz Crushed Ice

Preparation:
Blend of all ingredients

Glass: Highball glass

Garnish: Mint Sprig

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80
Q

Manhattan

A

2 oz Rye Whiskey

1 oz Sweet Vermouth

2 dashes Angostura Bitters

Preparation
Stir all ingredients with ice and strain

Glass
Cocktail Glass

Garnish
Cherry

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81
Q

Perfect Manhattan

A

2 oz Rye Whiskey

1 oz Vermouth (.5 dry / .5 sweet)

2 dashes Angostura Bitters

Preparation
Stir all ingredients with ice and strain

Glass
Cocktail Glass

Garnish
Cherry

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82
Q

What is the amount of oz in an American pint glass

A

16

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83
Q

What is the average oz for a single shot of Liqour

A

1.5 oz

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84
Q

How many oz are in a wine bottle

A

750 ml = 25 oz

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85
Q

How many oz are in a champagne flute

A

6 to sometimes 7 fluid oz

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86
Q

Where does Angostura Bitters originate

A

Trinidad and Tobago

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87
Q

What is the two parts of the brewing process

A
  1. The brewer must derive the wort, a sugar rich liquid, from malted grain
  2. Fermenting the wort
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88
Q

What is Wort

A

The liquid extracted from the mashing process during the brewing of beer or whisky.

Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol.

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89
Q

What are hops

A

A flower that adds flavor and bitterness, and has been both preservative and antiseptic qualities that prohibit bacterial growth

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90
Q

What are typically the raw materials used in the brewing process

A

Water

Yeast

A starch source

Hops

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91
Q

What is the cereal grain of choice for most beers

A

Barley

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92
Q

How long is barley steeped in water to promote germination of the grain

A

Two days typically

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93
Q

What is green malt

A

grain softened by steeping in water and allowed to germinate but not yet subjected to drying

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94
Q

What determines the length and degree of roasting the malt to make beer

A

The style of beer desired

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95
Q

If you were making a poster style beer, what would be the degree of roasting needed

A

Heavy roasted black malts

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96
Q

If you were making a pale malt style beer (pale ale), what would be the degree of roasting needed

A

Malt would be dried at low temperatures and very light color

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97
Q

Once the grain to make beer is malted, the malt is grounded or cracked in a mill to produce what?

A

Grist

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98
Q

Wort that is cooled at a lower temperature is typically destined to become what

A

A lager beer

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99
Q

What style of beer when making it uses a top fermenting yeast ( saccharomyces cerevisiae) that is added to the wort? Also what does this do to the beer

A

Ale beers

  • top fermenting yeast prefer warmer temperatures and results in fruity and richly flavored beers
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100
Q

How long does ale fermentation usually take

A

Less than a week

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101
Q

What style of beer when making it uses a bottom fermenting yeast (saccharomyes pastorianus) that is added to the wort? Also what does this do to the beer

A

Lagers

  • creates a more delicate, cleaner beer
  • bottom fermenting yeast, tends to clump together at the bottom of the vessel, ferment slower, and at lower temperatures
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102
Q

What is the yeast uses for ale

A

Sacchaomyces Cerevisiae

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103
Q

Is ale beer top or bottom fermented

A

Top

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104
Q

What is the yeast used to make lagers

A

Saccharomyces Pastorianus

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105
Q

Are lager beers top or bottom fermented

A

Bottom fermented

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106
Q

What country is known for Lambic Beers

A

Belgium

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107
Q

How are lambic beers fermented

A

In open top containers with native wild yeast (brettanomyces bruxellenis and brettanomyces lambicus)

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108
Q

Are lambics typically blended before release

A

Yes

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109
Q

Gueze is a lambic style of beer that is blended with what

A

One year old lambic with beers that have been aged for 2 or 3 years

  • beer is then refermented with aged hops in the bottle, giving the beer sparkle
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110
Q

Mars is a lambic style of beer that is blended with what

A

A mild lambic produced by reusing the malt from a previous lambic fermentation

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111
Q

Faro is a lambic style of beer that is blended with what

A

A mixture of lambic and lighter brewed beer, Belgian candy sugar is added for sweetness

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112
Q

Kriek is a form of what type of Lambric

A

Fruit Lambric

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113
Q

What is the added fruit to the Kriek style of Lambric

A

Morello Cherries (sour)

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114
Q

What style of lambic is Framboise

A

Fruit lambic

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115
Q

What is the added fruit to the framboise style of lambric

A

Raspberries

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116
Q

What temperature should lagers be served

A

48 - 52 degrees

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117
Q

What temperature should lighter ales and draught bitter beers be served

A

54-57 degees

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118
Q

What temperature would you serve full bodied red wines

A

59-64 degrees

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119
Q

What temperature would you serve light reds

A

50 - 55 degrees

120
Q

What temperature would you serve a young light red

A

55 degrees

121
Q

What temperature would you serve delicate and lighter white wines

A

45 - 50 degrees

122
Q

What temperature would you serve heavier white wines

A

50 - 55 degrees

123
Q

What temperature would you serve heavier sweet white wines

A

43-47 degrees

124
Q

What temperature would you serve rosé

A

45 - 50 degrees

125
Q

What temperature would you serve sparkling wine

A

45 - 50 degrees

126
Q

What temperature would you serve dried sherries and dried madeiras

A

43-47 degrees

127
Q

What temperature do you serve sweet madeiras, Ruby and vintage port

A

64-68 degrees

128
Q

What temperature do you serve tawny port

A

54 - 61 degrees

129
Q

What temperature do you serve mineral water

A

43 - 47 degrees

130
Q

What do you offer the guest when they ask for mineral water

A

Lemons

131
Q

Do you offer Ice when the guest ask for mineral water

A

No, because ice cubes are usually made from tap water

132
Q

What is fermented rice is commonly known as what

A

Sake

133
Q

What is Yamada Nishiki

A

The type of rice used to make Sake

134
Q

Is rice used to make Sake the same as the rice you eat

A

No

135
Q

What is done to the rice grain to prepare it for the sake fermentation process

A

It is milled or polished to remove some of the protein laden outer husk of the rice grain

136
Q

What is shinpaku

A

The pure strarchy heart of the rice grain

  • this produces the best Sake
137
Q

How is Sake labeled

A

According to the degree to which it has been milled (seimaibuai)

138
Q

Provides the produced prints “semaibuai” on the label, and uses only water, rice and koji, the milling percentage of this style of Sake may be higher than 70%

A

Junmai

139
Q

In this style of sake it has a maximum % of rice grain of 70, it uses a slight amount of brewers alcohol (pure distillate) is added to the Sake before pressing

A

Honjozo

140
Q

This style of sake has a maximum percentage of rice grain of 60% and will be considered honjozo in style when brewer alcohol is added. If no distilled alcohol is added, what is the style of this Sake

A

Ginjo

141
Q

This type of sake will have a maximum percentage of rice at 50%. This type of sake will be honjozo in style, with brewers alcohol added. If no distilled alcohol is added, it will be labeled

A

Daiginjo

142
Q

What is koji - kin

A

A green powdery mold

  • the mold grows on the steamed rice
143
Q

How long does the koji - kin grow on the rice

A

2 days

144
Q

What is koji

A

The steamed rice upon which the mold is cultivated

145
Q

What is Moto

A
  • also known as the starter

After the koji is created. The addition of yeast, rice and water added to the koji creates the moto

146
Q

How long does the moto period last

A

2 weeks

147
Q

How many stages does the moto go through and creates what

A

3 successive stages, creating the moromi (fermenting mash)

148
Q

After the final addition has been made to the moto, how long does the same ferment

A

Up to 45 days

149
Q

After fermentation what is the usual alcohol content

A

20%

150
Q

What usually is done to lower the alcohol content of sake after fermentation

A

Water is added, lowering the level to around 17%

151
Q

What tasting profiles can Sake reach

A

Bone Dry to Sweet

152
Q

What is the Sake Value Meter

A

It is a measure of the sakes specific gravity or density in contrast to that of water

153
Q

What does a negative value indicate from a Sake Value Meter

A

Sweetness

154
Q

What does positive values indicate on the Sake Value Meter

A

Dryness

155
Q

What does zero mean on the Sake Value Meter

A

Neutral

156
Q

Nihonshudo is the Japanese term for what

A

Sake Value Meter

157
Q

Sake is typically served best at what temperature

A

Room temperature

158
Q

Is it good to heat up Sake

A

It can disrupt the delicate nature of premium Sake but also mask flaws in lower quality sakes

159
Q

Do you serve sake out of the bottle

A

No it it’s traditionally decanted

160
Q

What is a tokkuri

A

A ceramic, narrow neck flask that Sake is decanted before it is served

161
Q

What is the Sake poured in from the tokkuri

A

Ochoko ( a small cylindrical vessel)

The more ceremonial Sakazuki cups

162
Q

Is Sake meant to be aged

A

No, it is meant to be consumed shortly after it is bottled

163
Q

What special style of sake is Namazake

A

Unpasteurized

164
Q

What special style of sake is Nigori Sake

A

Unfiltered

165
Q

What special style of sake is Taruzake

A

Sake aged in wooden barrels

166
Q

What special style of sake is Jizake

A

Sake from a smaller kura (brewery)

167
Q

What special style of sake is Genshu Sake

A

Undiluted Sake

168
Q

Where does the name alcohol come from

A

Arab thinkers

  • derived from the Arabic word “al-koh’l”
  • a cosmetic powder purified through distillation
169
Q

Modern spirits are generally distilled in what two ways

A

Rudimentary pot still

Continuous Still (Coffey, Column, or patent still)

170
Q

What type of Still:

  • the fermented liquor (the wash) is placed into a closed vessel and heat is applied directly to the vessel, vaporizing the ethyl alcohol, a certain amount of water, and congeners
  • the vapors travel up through the vessel and into a condensing coil
  • the vapors will be cooled, condensed into and collected in a separate vessel
A

Simple pot still

171
Q

What do you call volatile molecules, such as esters, other alcohols, and aldehydes, which contribute to the flavor of off flavor of a spirit

A

Congeners

172
Q

What type of Still:

  • has two columns ( the analyzer and the rectifier) and uses steam, rather than direct heat, to vaporize the alcohol
  • in this Still, the alcohol is condensed in a purer fashion, stripping the liquor of excess congeners and creating a higher - alcohol spirit
A

Continuous Still (Coffey, Column, or patent still)

173
Q

What are the name of the two columns used in continuous Still

A

The Analyzer

The Rectifier

174
Q

After distillation of spirits, what color is the spirit

A

It is colorless

175
Q

How do brown spirits such as brandy and Scotch whisky gain their color and character

A

By aging in oak casks

176
Q

Alcoholic content of all alcoholic beverages in the EU and the US, whether fermented or distilled is stated as a percentage of alcohol by volume at what temperature

A

20 degrees Celsius (68 degrees Fahrenheit)

177
Q

What is the range of abv for liqueurs

A

15-30%

178
Q

What is the range of abv for spirits such as Vodka and Gin

A

40-50%

179
Q

What is the range of ABV for Whiskey, brandy, and Rum

A

There is a much wider range for these spirits

  • some ask strength whiskies - those that are not diluted with water prior to bottling - can reach over 60% abv
180
Q

What is the bestselling spirit in the United States

A

Vodka

181
Q

Where was Vodka created

A

Poland and Russia

182
Q

The word “Vodka” derives from where and means what

A

It is derived from the Russian word for water “vody”

183
Q

What are some possible bases for for Vodka

A

Potatoes

Rye

Grapes

Beets

Molasses

184
Q

Vodka is usually made in what type of Still

A

Continuous Still

185
Q

What is vodka filtered with to make the spirit ultra clean

A

Charcoal

186
Q

True or False

Vodka only goes through one distillation

A

False

  • actually the more distillation a Vodka undergoes, the stronger and purer the final spirit will be
  • and it is suggested the less likely it’s abuse will result in a hangover
187
Q

Which form of vodka has the most amount of character? Eastern Europe and Russian vodka or Western Europe and American vodka

A

Eastern Europe and Russian Vodka

188
Q

The EU and the US mandate any spirit labeled vodka must be what type of flavor

A

Neutral

189
Q

What is then minimum abv for Vodka for the EU

A

37.5%

190
Q

If vodka isn’t made from these two bases, an EU producer must state the products used in fermentation on the label

A

Potatoes or Grain

191
Q

Stolichnaya

Ikon

These are two quality producers of vodka from what country

A

Russia

192
Q

Chopin

Belvedere

These are two top producers from what country

A

Poland

193
Q

Grey Goose

Is a top producer of Vodka from what country

A

France

194
Q

What is the distilled base for Chopin Vodka

A

Potato

195
Q

What is type of Still is used to make Grey Goose

A

Pot still

196
Q

What is the distilled base for belvedere

A

Rye

197
Q

What is the distilled base for grey goose

A

Wheat

198
Q

What is the best selling premium vodka in the United States

A

Grey Goose

199
Q

What is the distilled base for Titos Handmade Vodka

A

Corn

200
Q

What is the distilled base for Ketel One

A

Wheat

201
Q

Is Smirnoff vodka made in Russia

A

No, it hasn’t been made in Russia for almost a century

202
Q

Ketel One is a Vodka based from what country

A

Holland

203
Q

What is Acquavit

A

A Scandinavian Liqour

  • a clear spirit fermented from potato or grain
  • flavored with caraway root and other aromatics
204
Q

What style is Gin usually made in

A

London Dry style

205
Q

How do you produce Gin

A

A neutral grain spirit is flavored with a range of botanicals (juniper berries are the most important component) and redistilled

206
Q

What is London Dry Gin

A

The most common modern style of Gin

  • it employs a wide proprietary blend of botanical flavorings, and can therefore be subtly or startlingly distinct in character
207
Q

What are some of the botanical flavorings found in London Dry Gin

A

Generally contains noticeable citrus and spice elements, derived from:

Oranges

Lemon peel

Anise

Cardamom

Coriander

Nutmeg

Angelica Root

And other aromatic substances

208
Q

Beefeater

Tanqueray

Bombay Sapphire

Gordon’s

Boodles

These are top producers of what type of Spirit

A

London Dry Gins

209
Q

Where was Gin created

A

Holland in the 16th Century

210
Q

Who was Dr. Sylvius de Bouve

A

A Dutch doctor who developed the first crude Gin as a medicinal oil known as Genever

211
Q

What is the base Gin for a Tom Collins Cocktail

A

Old Tom Gin

212
Q

Old Tom Gin refers to what animal and why

A

19th century slang for black cat

  • due to a wooden plague that hung outside of a pub and was shaped like a head of a cat
213
Q

Where is Old Tom’s Gin from

A

England

214
Q

What is the flavor profile for Old Tom Gin

A

Lightly sweet Gin

215
Q

What is the proper spelling of Whiskey when referencing Scotch

A

Whisky (not whiskey)

216
Q

Whiskey is a distilled product of what

A

Fermented Grains

Unmalted and malted:

Barley

Maize

Rye

Oats

Wheat

217
Q

Who was Rev. Elijah Craig

A

He distilled Kentucky’s first whiskey in 1789

218
Q

The style of whiskey Rev. Elijah Craig pioneered became known as

A

Bourbon Whiskey

219
Q

What is the minimum amount of corn required to make Bourbon Whiskey

A

51%

220
Q

What is Bourbon whiskey aged I

A

Charred new oak cask

221
Q

If bourbon whiskey is aged for at least two years and made without any added coloring or flavoring, it maybe labeled as

A

Straight Bourbon

222
Q

If bourbon whiskey is aged less than 4 years what must the distilled do

A

Also state the length of aging on the bottle

223
Q

Where is Bourbon County located and how much of Bourbon Whiskey production is done there

A

Kentucky and 95%

224
Q

Can Bourbon Whiskey be made outside of Kentucky

A

Yes, it can legally be produced anywhere in the United States

225
Q

Where does the famous Bourbon Whiskey made by Jack Daniels and George Dickel get made at

A

Tennessee

226
Q

What are the requirements for Tennessee whiskey

A
  • Must be filtered with maple charcoal prior to aging

- must be manufactured in the state of Tennessee

227
Q

What are the similarities between Kentucky Bourbon and Tennessee Whiskey

A

Both are made with at least 51% corn and aged in charred oak barrels

228
Q

What is a sour mash whiskey

A

A portion of spent mash is incorporated into a newly fermenting mash

  • Tennessee whiskey ( Jack Daniels) uses this style o
229
Q

What is Rye Whiskey

A
  • Distilled from a minimum 51% Rye

- aged in new charred oak barrels for a minimum of two years

230
Q

What is Corn Whiskey

A
  • Produced from a minimum of 80% Corn

- Maybe unaged or aged in used of uncharred new barrels

231
Q

What type of cask are used to make Scotch Whisky

A

Used Bourbon and Sherry cask

  • creates a more subtle interaction between wood and spirit
232
Q

These five categories of Scotch:

  • Single Malt Scotch Whisky
  • Single Grain Scotch Whisky
  • Blended Malt Scotch Whisky
  • Blended Grain Scotch Whisky
  • Blended Scotch Whiskey

Where created when

A

2009 Scotch Whisky Regulations

233
Q

This form of Scotch is distilled from malted barley in a pot still at a single distillery

  • From 2012 onward, this form of Scotch can only be bottled in Scotland
A

Single Malt Scotch Whisky

234
Q

This form of Scotch is produced at a single distillery, from unmalted barley, wheat, or corn

A

Single Grain Whisky

235
Q

This form of Scotch is produced from a blend of malt whiskies

A

Blended Malt Scotch Whisky

236
Q

This form of Scotch is produced from two or more grain whiskies

A

Blended Grain Scotch Whisky

237
Q

What is Blended Whisky

A

A mixture of Malt and grain whiskies produced at a number of different distilleries

238
Q

This regulation made the following requirements for Scotch Whisky

  • all whisky producers are to provide an indication of the category on the label
  • can no longer use the term “Pure Malt” ( a synonym for blended malt whiskies)
  • all Scotch whisky must be produced in Scotland
  • distilled twice or more
  • aged for at least 3 years
A

2009 Scotch Whisky Regulations

239
Q

How long is single malt scotch generally aged

A

10 years

240
Q

Highland

Lowland

Speyside

Islay

Campbeltown

The islands

These are the six regions of production in what country

A

Scotland

241
Q

Single malt Whisky is usually aged for

A

10 years

242
Q

What is the largest production region in Scotland

A

Highland

243
Q

Oban

Glenmorangie

Dalwhinnie

Dalmore

Are all top distilleries for what region in Scotland

A

Highland

244
Q

What is the flavor profile for Lowland Scotch

A
  • This the lightest and least smoky

- great as a aperitif

245
Q

Glenkinchie

Auchentoshan

Bladnoch

These are top distilleries located in what region of Scotland

A

Lowlands

246
Q

Speyside use to be a former subzone of what region in Scotland

A

Highland

247
Q

Glenlivet

Glenfiddich

Macallan

These are all top distilleries for what region in Scotland

A

Speyside

248
Q

What is the flavor profile for Scotch from Speyside

A

Milder and fruity character

249
Q

What is the major source of water in Speyside, Scotland

A

The River Spey

250
Q

How many distilleries are housed in Campbeltown

A

3

Glen Scotia

Glengyle

Springbank

251
Q

What is the flavor profile for Scotch from the islands

A

Peatiness and roasted seaweed character

252
Q

Skye

Jura

Mull

Arran

Orkney

These are all Whisky producing islands for what country

A

Scotland

253
Q

Highland Park is a highly regarded producer from what island in Scotland

A

Orkney

254
Q

Talisker is a highly regarded producer from what island in Scotland

A

Skye

255
Q

What is the flavor profile for islay

A

They produce the most peaty, smoky style of Scotch Whisky

256
Q

Ardbeg

Lagavulin

Laphroaig

These are the top producing distilleries where in Scotland

A

Islay

257
Q

What has been the most recent trend in the production of Scotch Whisky

A

The advent of Wood finished styling

  • this means a developing Whisky will be transferred to a different cask for the last two or three years of its aging period

Example - will be transferred from its cask to another that held port, Sherry, Madeira, Burgundy or Sauternes

258
Q

Name some producers who are doing the recent trend of transferring the Whisky to different cask

A

Glenmorangie and Balvenie

259
Q

What type of style does the transferring Whisky to a different cask create

A

A softer and fruiter style

260
Q

Who has produced whiskey longer Ireland or Scotland

A

Ireland

261
Q

Name some famous Irish distilleries

A
  • Old Bushmills
  • Cooley
  • New Middleton (maker of Jamison)
262
Q

What is the origin of moonshine

A

By the Scottish who heated their barely at night

263
Q

What is the usual aging for Scotch

A

7 years

264
Q

What is the usual aging for Irish whiskey

A

Minimum 3 years

265
Q

Why does Irish whiskey not have that smokey character like Scotch

A

Due to the none use of peats in their fires

266
Q

Suntory is a famous producer of whiskey from what country

A

Japan

267
Q

What does eau de vie mean

A

Water of life

268
Q

What is the source material for brandy

A

Wine

269
Q

What are some delicate aromas of Brandy

A

Flowers

Fruit

Subtle Oak

Spice

270
Q

What is the European Unions definition of Brandy

A
  • Brandy is a distillation of wine
  • has a minimum abv of 36%
  • has a minimum oak aging period of six months
271
Q

What are the two delimited regions in south west France that produce Brandy

A

Cognac

Armagnac

272
Q

Where is Cognac AOC located in France

A

Northeast of Bordeaux

273
Q

Grand Champange

Petite Champagne

Borderies

Fins Bois

Bons Bois

Bois Á Terroirs

(Order is based on quality)

These are the six regions of what area in France

A

Cognac AOC

274
Q

What is the northern most region of Cognac

A

Bois á Terriors

275
Q

The town of Cognac sets in what region of Cognac AOC

A

Borderies

276
Q

Does Champagne represent sparkling wine in Cognac

A

No, but the soil

277
Q

What is the preferred soil for Cognac

A

Chalk

278
Q

What areas in Cognac have the highest percentage of soft chalk

A

Grand Champagne

Petite Champagne

279
Q

What type of soil do they have in the outer appellations of Cognac

A

Hard Limestone

Clay

280
Q

What is the base grape for Cognac

A

Ugni Blanc

281
Q

What are some of the secondary grapes of Cognac

A

Folle Branche

Colombard

282
Q

What type of Still is used to make Cognac

A

Cognac is distilled twice in copper Charentais Pot Still

283
Q

In reference to Cognac what is “brouillis”

A

The first distillation of Cognac

  • produces a spirit of 28-32% alcohol
  • many batches of “brouillis” are returned to the boiler to be distilled again, to extract the “soul” of Cognac
284
Q

I’m reference to Cognac what is Bonne Chauffe

A

The second distillation of Cognac

  • the bonne chauffe is divided into several parts:
  • the tête (heads)
  • coeur (heart)
  • secondes (second cuts)
  • queue (tails)
285
Q

How is Cognac aged in and where is the oak from

A

In oak cask from the Limousin and Tronçais Forest

286
Q

What does water and caramel do to Cognac

A

Adds strength and color prior to bottling

287
Q

What does VS mean in reference to Cognac

A

Very Special

  • indicates it’s been ages for two years
288
Q

What does VSOP mean in reference to Cognac

A

” Very Special or Superior, Old Pale”

  • indicates at least 4 years in cask
289
Q

What does XO mean in reference to Cognac

A

Extra Old

  • indicates at least 6 years in a cask
  • in 2018 the minimum requirement will change to 10 years
290
Q

What is the requirement of Cognac named after one of the six regions

A

100% of the eau-de-vie originated from the named area

291
Q

What is fine champagne

A

Wine that is distilled from Grand Champagne and Petit Champagne regions

  • Grand Champagne must make up at least 50% of the blend
292
Q

Where is Armagnac AOC located

A

Southwest France

293
Q

Haut - Armagnac

Bas - Armagnac

Armagnac - Ténarèze

These are the three regions for what AOC

A

Armagnac

294
Q

Folle Branche (Picpoul)

Ugni Blanc

Colombard

Baco Blanc

These are the main grapes for what spirit

A

Armagnac

295
Q

What is significant about the grape Baco Blanc

A

It’s the only hybrid grape authorized in any french AOP

296
Q

What is the main type of Still used in Armagnac

A
  • One distillation in a cooper continuous Still

- in Armagnac may be distilled twice in a Charentais pot still

297
Q

What is a toki

A

The master of saké. Equivalent to a brew master

Court of Master Sommeliers - Certified (50 decks)

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