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bartending/mixology > TOTS classics > Flashcards

TOTS classics Flashcards

(44 cards)

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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

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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

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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

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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

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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

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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

Study These Flashcards
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

Study These Flashcards
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
MANHATTAN
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
MARTINEZ
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
WHISKEY SMASH
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
BRANDY ALEXANDER
``` 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
SINGAPORE SLING
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
HEMINGWAY DAQUIRI
``` 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
DARK & STORMY
``` 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
BOULEVARDIER
2 dashes 50/50 bitters 1. 0 oz Carpano Antica 1. 0 oz Campari 1. 0 oz Buffalo Trace garnish: orange peel, exp & in glass: rocks ice: king cube prod: stir
33
AVIATION
0. 25 oz simple syrup 0. 75 oz clarified lemon 0. 25 oz Crème de Violette 0. 5 oz Luxardo Maraschino 2. 0 oz Tanqueray Ten garnish: grapefruit exp, exp & out glass: coupe ice: none prod: shake & fine-strain
34
LAST WORD
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
JUNGLE BIRD
``` 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
APEROL SPRITZ
BOTTOM: splash of seltzer 1.5 oz Aperol TOP: Prosecco/Champagne garnish: orange wedge glass: wine ice: Kold-Draft prod: build in glass
37
WHITE RUSSIAN
1 oz half & half 0. 5 oz Kahlua 0. 5 oz Caffe Amaro 1. 5 oz Belvedere garnish: none glass: rocks ice: Kold-Draft prod: build in glass
38
AMERICANO
BOTTOM: seltzer 1. 5 oz Campari 1. 5 oz Carpano Antica * stir briefly in glass garnish: orange wedge glass: highball ice: Kold-Draft prod: build in glass
39
BEES KNEES
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
LA LOUISIANE
``` 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
BLOOD AND SAND
``` 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
REMEMBER THE MAINE
``` 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
QUEENS PARK SWIZZLE
``` 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
MILLIONAIRE
0. 5 oz simple syrup 0. 75 oz fresh lime juice 0. 5 oz Greenhook Beach Plum Gin 0. 5 oz Orchard Apricot 1. 5 oz Owney's Rum garnish: lime wheel glass: coupe ice: none prod: shake & fine-strain

bartending/mixology (4 decks)

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