Vocabulary

Question 1

Angostura bitters

Answer 1

Concentrated bitter from Trinidad Tobago made with rum, gentian and plant extracts

Question 2

Bar spoon or stirring spoon

Answer 2

Utensil used either to “mix” cocktails using a mixing glass or “stirring” a cocktail directly in the glass

Question 3

Bar station

Answer 3

Ergonomic working station which normally includes 2 integrates:

ice containers (cubes and crushed) and
speed rack (to contain the bottles)

Question 4

Bloody Mary seasoning

Answer 4

classic seasoning composed of Worcestershire sauce, Tabasco, celery salt and black pepper

Question 5

Boston shaker

Answer 5

utensil made of 2 parts:

a glass
and a tin

used to blend cocktails (short or long)

Question 6

Citrus juicer

Answer 6

Manual utensil used to extract juice from lemon or lime

Question 7

Cobbler shaker

Answer 7

Utensil made of three parts used to blend cocktails (short) this shaker has an integrated strainer.

Question 8

Continental shaker

Answer 8

Utensil made of two parts used to blend cocktails (short or long) it has a particular shape that differentiate it from the Boston shaker

Question 9

Coaster

Answer 9

small mat placed under the drink when it is served

Question 10

Dash

Answer 10

A small quantity of liquid (drop) normally a bitter is used in dashes

Question 11

Directly into the glass/ Build

Answer 11

technique used to prepare a cocktail directly into the glass

Question 12

Double strain

Answer 12

technique used to double filter a cocktail using the classic strainer and the pulp strainer

Question 13

Fancy cocktails

Answer 13

Cocktails reflecting the tendency of the moment and can be consumed at any time during the day

Question 14

Fine strainer

Answer 14

Utensil used while double straining a drink

Question 15

Flarie bartending

Answer 15

Special technical skill used by the bartender to entertain guests or audience

Question 16

Frosting/ Rimming a glass

Answer 16

coating the rim of the glass with salt or sugar

Question 17

Ice pick

Answer 17

Utensil used to sculpt ice block

Question 18

Ice strainer or Howthorne strainer

Answer 18

Utensil used to separate the ice from the drink inside the shaker or the mixing glass

Question 19

Jigger

Answer 19

Instrument used to measure the liquid.

Question 20

Julep strainer

Answer 20

Originally made to drink the mint julep cocktail in the most appropriate way.
Nowadays is commonly used instead of a classic ice strainer

Question 21

Mixing glass

Answer 21

Glas used to steer spirits in the ice by using a mixing spoon in order to refresh it.
The most famous one is the mixing glass “Yarai”

Question 22

Mocktail/ Virgin cocktail

Answer 22

English term which refers to an alcoholic free cocktail

Question 23

Neat

Answer 23

Spirit served without ice

Question 24

On the rocks

Answer 24

drink/spirit served with ice cubes

Question 25

Ounce

Answer 25

English measurement unit

Question 26

Peeler

Answer 26

Utensil used to prepare a citrus zest or garnishes.

Question 27

Piscine

Answer 27

wine or sparkling wine served in a large wine glass filled with ice cubes

Question 28

Rule “3s”

Answer 28

sweet sour and strong is a rule which underline most of the cocktails you know

Question 29

set up

Answer 29

operation which includes all the preliminary preparation needed before to start the service

Question 30

Shake

Answer 30

technique which consists to sharply move the Shaker front and backwards in order to chill and blend the ingredients contained into it.

Question 31

Smoking gun

Answer 31

utensil used to aromatise a liquid and give a visual effect to a drink by the smoke produced with special wood.

Question 32

Speed rack

Answer 32

Metal container placed in front of the working station where the most used spirit are placed in order to speed up the service.

Question 33

Straight up

Answer 33

short drink cocktail served without ice into a stemmed glass

Question 34

Strain

Answer 34

to descend the liquid inside the shaker into a glass through an ice strainer.

Question 35

Toby shaker

Answer 35

utensil made of two tins used to blend cocktails (short or long)

Question 36

Throwing

Answer 36

technique used to prepare cocktails throwing all the ingredients from one tin to another filled with ice cubes. This operation is repeated several times to chill the cocktail, open the aromas and keep the product texture

Question 37

Twist a cocktail

Answer 37

Method used to modify a classic cocktail by changing or flavouring the ingredients which normally compose it.

Question 38

Working flair

Answer 38

Quick, elegant, and realistic moves that can be performed to optimise the cocktail preparation without slowing down the service.

Question 39

Zest

Answer 39

colourful peel normally from citrus, made with a zester to add flavour “zest” to food or drink.