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WSET ® Level 2 Spirits > An Introduction to a Spirits Bar > Flashcards

An Introduction to a Spirits Bar Flashcards

An introduction to properly setting up a professional bar and the tools needed to make drinks of all types.

1
Q

What is the shelf-life of (most) spirits?

A

Generally long, but they are not indestructible.

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2
Q

What is the best storage condition for spirits before they are opened?

A

Spirits are ideally stored in a cool and constant temperature away from direct sunlight.

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3
Q

Spirits react with what, once they are opened?

A

Spirits slowly react with oxygen, which can affect the quality and freshness, which will start to deteriorate.

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4
Q

Deterioration happens faster for what kind of spirits?

A

Spirits with lower abv, but also for any bottle when the bottle is more than 1/2 empty.

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5
Q

What are the two halves of the bar?

A

The two halves are the bar counter and the bar back.

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6
Q

How is bar equipment and design best arranged?

A

The best arrangement and placement of equipment minimizes working movements in both time and distance.

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7
Q

What are the four most important non-spirit cocktail ingredients?

A
  1. ice
  2. simple syrup
  3. fruit juices
  4. bitters
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8
Q

What are the two functions of using ice with cocktails?

A

The two functions of ice are to chill the drink, either in the preparation and/or in service, and for dilution.

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9
Q

What is the strainer that is typically used in conjunction with a shaker and allows for flow control, called?

A

Hawthorne Strainer

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10
Q

What is the device commonly used in conjunction with a Hawthorne strainer in a technique called double straining?

A

Fine Sieve / Tea Strainer

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11
Q

What kind of knife is specifically designed to cut narrow strips of citrus peel for garnishes?

A

Channel knife

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12
Q

What tool allows for the easiest way to ensure that cocktails are made consistently and their balance is maintained?

A

Jigger

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13
Q

What is used to prepare large pieces of citrus peel, typically for garnish?

A

Peeler

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14
Q

What is used to open mixers and beers?

A

Bar Blade

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15
Q

Bar juice should always be…

A

FRESH

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16
Q

What is used to serve garnishes such as nutmeg?

A

Grater

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17
Q

What is the type of strainer typically used in conjunction with a mixing glass?

A

Julep Strainer

18
Q

What is used to prepare stirred drinks?

A

Mixing glass

19
Q

What is used to open bottles of wine?

A

Waiter’s Friend Corkscrew

20
Q

What is used to break up ingredients and release their juice or aromatic oils?

A

Muddler

21
Q

What type of glass is used for a single serving of measured spirit that that is typically drunk in one go?

A

Shot Glass

22
Q

What glass is associated with the Tequila-based sour cocktail that shares it name?

A

Margarita

23
Q

What glass was used to serve champagne, is increasingly being used to serve ‘short drinks’?

A

Coupe

24
Q

What is a versatile glass used for a variety of drinks, including soft drinks and beers?

A

Highball or Collins

25
Q

What is the traditional service vessel for a Moscow Mule?

A

Copper Mule Mug

26
Q

What glass is typically used for Champagne or Champagne cocktail service?

A

Flute

27
Q

What is the traditional glass for a Derby drink?

A

Julep Cup

28
Q

What is used to serve exotic or tropical-themed drinks such as a Pina Colada?

A

Hurricane

29
Q

What vessel is used to serve hot cocktail drinks?

A

Toddy

30
Q

What is the V-shaped glass closely associated with the drink that shares its name?

A

Martini

31
Q

What is the glass used to serve spirits with ice, as in ‘on the rocks’ style?

A

Tumbler or Old Fashioned

32
Q

What is used to serve elaborate Island cocktails, which are often rum based?

A

Tiki Mug

33
Q

Which cools the drink more slowly: shaking or stirring with ice?

A

Stirring

34
Q

Which dilutes the cocktail more: shaking or stirring with ice?

A

Stirring

35
Q

What kind of ice would a bartender use to chill and dilute a drink quickly?

A

Crushed ice

36
Q

What is the preferred way to sweeten a cocktail?

A

Simple Syrup

37
Q

What is orgeat?

A

Orgeat is a syrup flavored with almonds and rose water or orange water.

38
Q

What is one problem when using freshly squeezed juices?

A

Fresh juices can oxidize and lose freshness quickly, even when chilled.

39
Q

What is an ingredient that can be used as a seasoning to add an extra dimension to a cocktail?

A

Bitters (Cocktail Bitters)

40
Q

The primary roll of a garnish is what?

A

To decorate the drink

41
Q

How long do fruit garnishes last?

A

Fruit garnishes last one day, and should be cut at the start of a day and discarded at the end.

WSET ® Level 2 Spirits (13 decks)

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