Bar Basics
This is the name for the tool used to measure precise amounts of liquid, typically in one or two-ounce capacities.
Jigger
This cocktail, made with rum, lime, and mint, originated in Havana, Cuba, and became a favorite of writer Ernest Hemingway.
Mojito
A customer says, "Make it a double." What do they want?
Twice the usual amount of the base spirit (or "two shots instead of one")
This basic taste is detected on the sides of the tongue and is often balanced with sugar in cocktails.
"sour" or "acidity”
If a customer asks for a "G&T," they are asking for?
Gin and Tonic
This four-letter term describes a spirit served alone, without ice, mixers, or chilling.
“Neat”
A classic Martini is typically garnished with either a twist of lemon or one of these pitted green fruits. Name the fruit.
Olive.
When a customer says, "We're heading to a dinner reservation soon," their hidden need is likely for what?
the bill / to close out quickly
This word, used to describe the finish of the Lonely Valentine, refers to a flavor derived from the cacao bean, often found in crème de cacao. Name the Term.
Chocolate/chocolaty.
You're out of syrup. A guest wants a Whiskey Sour. You can use this common sweetener instead, though it will change the flavor slightly. What ingredient would you use?
Honey/Agave Nectar.
This family of cocktails combines a spirit, citrus juice, and sugar. Name the family.
”Sour”
What is in an "Old Fashioned"?
This cocktail is made with bourbon, sugar, (water,) and bitters.
A customer says, "Surprise me with something you think I'd like." The first thing you should do is ask them about this.
What are their "flavor preferences" (or "what spirits they like / what they usually drink")?
This word describes a wine or cocktail that feels smooth and rich on the tongue, often from higher sugar content or fat.
Creamy/Velvety
Prohibition in the United States (1920-1933) led to the rise of these hidden, often underground drinking establishments. Name this type of bars.
Speakeasy bars
This small, cylindrical tool with a flat end is used to crush or press ingredients like mint, fruit, or sugar cubes. What is this tool?
“Muddler” （“crusher” for 20pts）
This classic is made with rye whiskey, cognac, sweet vermouth, Bénédictine, and both Peychaud's and Angostura bitters. Name the classic and its origin(location).
Vieux Carré And New Orleans
A customer says, "I'd like something smoky, but not peaty." You might recommend a cocktail made with this type of spirit. 1) Name the spirit for 20pts 2)Name the cocktail for 20pts
1)Mezcal 2)any cocktail with mezcal (like Naked and Famous)
This flavor describes a cocktail with umami-rich quality, often making you want food. Name the flavor word.
This bright red syrup, made from pomegranate, is a key ingredient in a Tequila Sunrise and a Shirley TempleThis bright red syrup, made from pomegranate, is a key ingredient in a Tequila Sunrise and a Shirley Temple. Name the syrup.
Grenadine Syrup
This technique involves running a citrus peel around the rim of the glass and then dropping it in to release aromatic oils onto the surface of the drink.
“expressing the peel/zest” or “twist the peel”
What is in a "Zombie"? (40pts) Who is the creator? (10pts)
This tiki classic, created by Donn Beach, combines rum(three kinds of rums), lime, grapefruit, and honey.
This term, meaning "to throw in," refers to a free drink given to a customer, often a regular or friend of the bartender. Name this term.
In the Paper Plane video, Anders described the cocktail's flavor journey as having a perfect this, moving from bright to deep and back again. Name the term.(three-letter word)
Arc
A customer insists you made their Manhattan wrong because they wanted it "perfect." What is your resolution?
In bartending terms, this means they wanted it made with equal parts of these two ingredients. For Manhattan, equal parts of sweet vermouth and dry vermouth.