Term
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Definition
Typically 1 part liquor and 4 parts mixer
served w/ ice
no shaker required - usually stirred
2/3 ice
1.5 oz liquor
1:4::liquor:mixer
Highball glass |
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Term
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Definition
generally requires 2-3 oz of liquor, less mixer than highballs, if any
plenty of ice in glass
2-3 oz liquor
5:1 or 1:1 or 1:0::liquor:mixer
rocks/lowball glass
stirred, not shaken |
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Term
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Definition
lowballs without the ice
chilled in shaker/served straight-up
shaken or stirred
3-4 oz liquor
flavored martinis 6:1::Liquor:Liqueur
martini glass |
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Term
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Definition
combination of a liquor and liqueur, usually no mixer or juice (strong)
shaken and served with ice
2-4 oz alcohol
2:1::liquor:liqueur (unless otherwise noted)
cordial glass
usually no mixer |
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Term
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Definition
vary in liquor content: some mild like highballs, others strong or stronger than avg. lowball
shake all drinks whose recipes require sour mix, milk, or cream, or three or more liquors
when adding carbonated mixers ALWAYS add it AFTER shaking the drink
fill mixing glass 2/3 full with ice
shake drink vigorously
served over ice
served in highball or collins glass |
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Term
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Definition
any mixed drink, most notably highballs, shaken and cream drinks, can be made into a shooter by condensing the ingredients, shaking them, and then straining
designed to get customers drunk fast
chilled in mixing glass/served straight up
1.5-2.5 oz liquor
small rocks or shot glass |
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Term
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Definition
try to make with draft beer
when ingredients call for a shot of something dropped in, you give the filled shot glass to the patron who will drop it in the beer (make sure they drop the shot glass from no higher than the glass's rim)
served without ice
beer with varying liquors |
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Term
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Definition
May or may not take ice
varying proportions
served in wine or champagne glasses |
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Term
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Definition
Always Shaken (unless a special layer effect is called for)
lots of ice
1.5-2 oz liquor
typically a 1:1:1 ratio
served in various glasses |
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Term
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Definition
Fill blender with amount of ice required to completely fill the cup the drink will be served in, then add ingredients.
liquid ingredients should fill to a level just below the top of the ice before blending
*recipes do not have to be followed to the letter to make a good drink. be creative!
-lots of ice in blender
-large capacity glass |
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Term
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Definition
Served NEAT (room temp)
heaviest liquor poured first, cream always last
2-4 oz liquor
pousse cafe or cordial glass
layer all ingredients |
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Term
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Definition
12 oz beer (5%)
1.5 oz shot
5 oz wine (13%) |
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Term
BAC:
2 drinks/hour
(1 per half hour) |
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Definition
.05 BAC
release of inhibitions |
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Term
BAC:
about 3 drinks/hour
(1 per 20 mins) |
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Definition
.08 BAC
DWI legal limit in NY State |
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Term
BAC:
4 drinks/hour
(1 per 15 mins) |
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Definition
.10 BAC
Loss of Coordination, staggering, slurring speech |
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Term
BAC:
8 drinks/hour
(1 per 7-8 mins) |
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Definition
.2 BAC
Loss of emotional control |
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Term
BAC:
12 drinks/hour
(1 per 5 mins) |
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Definition
.3 BAC
"Walking Blackout" or loss of consciousness as body tries to save itself |
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Term
BAC:
14 drinks/hour
(approx 1 per 4 mins) |
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Definition
.35 BAC
Coma, minimum lethal death |
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Term
BAC:
16+ drinks/hour
(more than 1 per 4 mins) |
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Definition
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Term
| factors that affect a person's BAC |
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Definition
YOU
1. weight
2. gender
3. age (young and old = more susceptible)
4. asian descent (liver enzymes)
5. hormones (PMS, the pill, other meds)
DRINK
6. quantity
7. type of alcohol (alcohol concentration)
8. carbonation (faster absorption)
HOW YOU DRINK
9. speed
10. straw (less air=only liquid)
OTHER
11. food
12. other drugs |
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Term
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Definition
| top shelf items (name brands) |
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Term
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Definition
| sweet items (brandy, cordials, liqueurs, before and after dinner wines, port, sherry, Dubonnet, etc.) |
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Term
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Definition
at least 3 sinks and 2 work benches for glassware drainage:
-drain board on far left for dirty glasses
-sink next to ^ for soapy water
-sink in middle for clean hot rinse water
-next sink for ice
-drain board to the right is to store clean glasses and clean work equipment
-additional sink (not always there) or ice bucket to chill liquors in (like white wine, SoCo, Bailey's, Rumple Minze, Black Hous, Jagermeister) |
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Term
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Definition
house brands, default alcohol
Vodka
Gin
Rum
Whiskey
Bourbon
Scotch
Tequila
V G R W B S T
*order may vary depending on establishment, but the order you find them in must be the order they remain in |
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Term
triple sec sub.
OR
cointreau sub. |
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Definition
blue curacao sub.
OR
grand marnier sub. |
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Term
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Definition
| liqueur sub. (be careful of the flavor you are trying to recreate) |
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Term
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Definition
| regular vodka with a splash of rose's lime juice |
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Term
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Definition
| a splash of maraschino cherry juice |
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Term
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Definition
| 4 wedges of lime and a packet of sugar |
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Term
| seltzer & sugar (e.g. in a mojito) sub. |
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Definition
| 7up (typically sweeter than plain seltzer & sugar) |
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Term
cream sub.
(if too heavy, or out) |
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Definition
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Term
cream sub.
(if lactose intolerant) |
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Definition
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Term
NOT interchangeable:
tonic water and...
scotch whiskey and... |
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Definition
NOT interchangeable:
club soda or seltzer and...
any whiskey or bourbon and... |
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Term
garnish:
red drink with...
blue drink with... |
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Definition
color of drink:
green garnish (lime) for a ____ drink
yellow garnish (lemon) for a ____ drink |
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Term
garnish:
tonic drink with...
soda drink with...
triple sec/peach schnapps drink with... |
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Definition
content of drink:
lime for a ____ drink
lemon for a ____ drink
orange for a ____ drink |
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Term
| Wine (temp and how much to fill glass) |
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Definition
white
-stored @ 50°F (15 min. de-chill rule)
-fill approx 2/3 of the way up (past widest part of glass)
red
-stored @ room temp or slightly below (cellars tend to be slightly colder than room temp)
-fill to thickest part of glass |
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Term
Glasses:
know how to draw... |
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Definition
Lowball (rocks)
Highball (Collins = narrower highball)
Shot glass
champagne flute
white wine glass
red wine glass
cocktail
brandy
margarita |
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Term
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Definition
type of beer brewed from malted barley using a top-fermenting brewers' yeast. Quickly fermented, with sweet, full bodied, fruity taste.
(top of barrel) |
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Term
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Definition
Type of beer brewed using bottom-fermenting yeast and ferments in cooler temperatures. Less fruity and spicy. Most commonly consumed beers in the world.
(bottom of barrel) |
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Term
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Definition
Absolute (Citron, Mandarin, Rasberry, Vanilla)
Belvedere
Finlandia
Grey Goose
Ketel One
Skyy
Smirnoff
Stolichnaya (Stoli's) |
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Term
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Definition
Beefeater
Bombay Sapphire
Hendricks
Tanqueray |
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Term
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Definition
Bacardi (Superior, 151, Anejo, Black, Gold)
Captain Morgan's (spiced)
Malibu (coconut)
Meyer's
Mount Gay
Parrot Bay |
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Term
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Definition
Canadian Club
Crown Royal
Jameson's Irish
Seagram's 7 Crown |
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Term
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Definition
Jim Beam
Jack Daniel's
Maker's Mark
Wild Turkey |
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Term
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Definition
Chivas Regal
Dewar's
J & B
Johnnie Walker |
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Term
Call Brands:
Single Malt Scotch
(3) |
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Definition
Glenfiddich
Glenlivet
The Maccallen |
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Term
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Definition
Jose Cuervo/Cuervo 1800
Patron
Sauza |
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Term
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Definition
Courvoisier
Hennessey
Remy Martin |
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Definition
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Definition
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Definition
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Definition
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