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65 Cards in this Set
- Front
- Back
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Pint Glass |
Basic beer glass No advantages or disadvantages |
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Pilsner Glass |
Flute shape Provides greater release of aromatics Pilsners, lagers |
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Weizen Glass |
Heffeweizens and wheat beers Accentuates the color |
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Stemmed Tulip Glass |
Delicate craft beers Allows you to hold without warming beer up |
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Collins/Highball Glass |
Cold drinks with 2 ingredients |
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Rocks (Old-Fashioned) |
Meant for Old-Fashioned or liquor straight on the rocks |
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Martini Glass |
For martinis |
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Margarita Glass |
For margaritas |
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Shot Glass |
1 serving of liquor |
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White Wine Glass |
Glass with a small mouth Cuts down oxidation |
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Red Wine Glass |
Wide mouth Allows more oxidation, accentuates flavors |
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Champagne Flute |
Helps facilitate sparkle of champagne or prosecco Keeps drink fresh |
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Wedges |
Limes, lemons, oranges |
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Wheel Wedges |
Lemons, limes, oranges |
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Twist |
Lemon, lime, orange rinds |
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Shavings |
Used with chocolate or cinnamon |
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Lemon |
Iced tea drinks Adds sour/bitter taste |
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Orange |
Used in Orange Juice drinks, heffenweizens, wheat beers Adds refreshing sweet citrus taste |
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Cherry |
Manhattans, whiskey drinks, dessert drinks |
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Olives |
Martinis |
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Lime |
Drinks with tonic, club soda, margaritas |
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Apple |
Apple flavored drinks, apple martinis |
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Pineapple |
Fruity, tropical drinks |
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Celery |
Bloody Mary's |
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Salt (rim) |
Margaritas |
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Pepper |
Often for Bloody Marys Can be used for martinis, margaritas and certain spicy drinks |
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Mint Leaves |
Usually muddles into drinks like mojitos and mint juleps |
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Sugar (rim) |
Dessert themed martinis |
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Chocolate |
In pieces or shavings for sweet drinks |
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Whipped Cream |
Added ontop of coffee or dessert drinks |
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Up |
Chilled, without ice, served in cocktail glass |
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Neat |
Unmixed liquor, served at room temperature |
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Straight up |
Drink mixed with ice, but strained and shaken or stirred Served in a stemmed glass |
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On the rocks |
Served over ice |
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Well drinks |
"Rail" drinks Lower quality, lower priced drinks |
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Top shelf drinks |
"Call" drinks High quality drinks |
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Shaking (method) |
For thicker drinks, with fruit juices, cream, simple syrups -helps dillute and chill drink -Hard shake: frothier -Long shake: colder drinks |
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Build (method) |
First add ingredients into glass Add ice Sodas/juices added last Usually non-alcoholic or drinks with carbonation |
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Stirring (method) |
Usually for clear drinks Avoids dillution Prevents bubbles |
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Throwing (method) |
Drain one cup above your head into a cup at waist height to aerate the drink (Drinks with vermouth) |
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Brandy |
Made from distilling wine Usually made with grapes (can be apples, pears, plums) Usually served on its own |
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Gin |
-"Mother's ruin" -Gin and tonic with a lime is most common -Distilled with grain, flavor is distinctly from use of juniper berries -since 17th century -Bombay/Tanqueray/Beefeater/Hendricks -Minimum of 37.5%ABV required |
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Rum |
-Versatile as cocktail or straight -Distilled from molasses Originated in The Caribbean -Bacardi/Havana Club/Captain Morgan /Sailor Jerry's Dark rums-made from molasses/caramelized sugar/stronger flavor Light rums- lighter flavo/for sweetness Gold rums- aged in wooden barrels(explains dark color) medium bodied, strong flavor and taste, in between light and dark rums Spiced rums-flavored with spices Premium rums-more "character" normally consumed straight Flavored rums-less than 40%usually,best with oranges, bananas, oranges, mangoes, coconuts, citrus Overproof rums-over 40%, can be up to 75-80%,usually in mixed drinks |
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Tequilaa |
-is a version of Mescal -Mexican liquor produces using a plant called "blue agave" -Tequila considered higher quality than Mezcal -straight or mixed will usually have a lime and salt -Tequila Cruda: lick salt off hand, take shot, suck on like wedge -Don Julio /José Cuervo/Cabo Wabo/Patron |
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Vodka |
-Odorless, tastless, clear liquor made through potatoes and grains -Made into almost pure ethanol and mixed with water -Europe, Russia, Poland produce most Early vodka only had 14%ABV -Smirnoff/Absolute/Stolichinaya |
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Whiskey |
Made by distilling a range of grains, most commonly corn, barley, and rye Normally aged 2 or 3 times before being aged in barrels |
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Flavoring of liqueurs |
Cointreau (orange) Curacao (bitter orange) Grand Marnier (orange) Grapero (pink grapefruit) Maraschino (cherry) Midori (melon) Triple sec (orange) |
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Nut-flavored liqueurs |
Amaretto (almonds) Disaronno (almonds) Frangelico (hazlenuts and herbs) Nocello (walnut and hazlenut) Peanut Lolita (peanut) |
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Other liqueurs |
Berry liqueurs - creme de cassis, slow gin Coffee liqueurs - kahlua, Tia Maria Cream liqueurs - Advocaat, Baileys Irish Creme Creme liqueurs - Creme de menthe, Creme de cacao Whiskey liqueurs - Drambuie |
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Liquor Liqueur |
Made without sugar Made with sugar |
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Bourbon |
Whiskey made in America Grain mixture minimum of 51% corn |
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Tennessee Whiskey |
Bourbon made using a charcoal filtering process |
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Scotch |
Whiskey produced using malted barley Must be made 100% in Scotland No additives or shortcuts allowed |
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Cognac |
-Variety of wine-brandy named after the wine growing town, Cognac, in France -The brandy is twice distilled -Usually made from the Ugni Blanc grape Grades of Cognac: -V. S. : Very Special; stored in oak cask atleast 2 years -V. S. O. P. : Very Special Old Pale; stored for 4-6 years -XO: Extra Old; aged for atleast 6 years, many stored up to 20 years |
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Wine |
-often used in cooking (Coq au vin: chicken and red wine) -Made from fermentation of grape juice
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Red Wine |
Red wine: -red meats -Made from darker colored grapes -younger wine is usually intense violet -most purple grapes release a greenish-white colored juice, so the red color comes from the skin, which fermentation is based on
Light bodied wines : Pinot Noir/Garnay/Cabernet France Medium bodied wines: Barbera/Zinfandel/Shiraz/Grenache Full bodied wines: Cabernet Sauvignon/Merlot/Malbec |
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White Wine |
-White meats -focused on fermentation on the non-colored pulp of grapes Bold & Dry: Chardonnay/Viognier/Semillon Light & Sweet: Reisling/Muscat Light & Zesty: Pinot Grigio/Chenin Blanc/Chablis Herbaceous Sauvignon Blanc/Vinho Verde |
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Rosé Wine |
-Adopts coloring of grape skin during fermentation Saignee method: uses the juice of red wine most winemakers throw out Vin gris method: made without any maceration time, immediate pressing of red skin grapes Decolorizarion method: makes Rosé using absorbant charcoal to decolorize red wine |
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Port Wine |
-from Portugal -dessert wine -sweet red wine (can also be dry, semi dry, white varieties) -best kept cool dark location |
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Sherry Wine |
-fortified wine using white grapes -characteristics based off of oxidation from barrels being aged in -few benefits to being aged |
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Vermouth |
-fortified wine produced in Italy or France -sweet or dry vermouth Sweet Vermouth: considered original version, can be red or white, about 15%ABV Dry Vermouth:slightly higher alcohol content, usually 18%ABV -Martinis/Manhattan -good for flavoring |
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Beer |
-Tap, bottle, or can -fermentation of sugar, usually involves malted cereal grains |
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Aperitif |
-pre dinner drink to hwet your appetite for the meal -light bodied, dry beverages, moderate amount of alcohol |
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Kir/Kir Royale |
-French wine aperitif, served in white wine glass -90% white wine -10% créme de cassis (blackberry liqueur) Kir Royale: Champagne instead of wine |
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Lillet |
-fruity blend of fortified wine, orange peels, and fruit liqueurs Lillet Blanc: Bright and floral with notes of elderberry with a standard base of 80% Semillon, 15% Sauvignon Blanc, 5% Muscadelle Lillet Rose: Pink in color, slightly sweet made of 80% Semillon, 15% Sauvignon Blanc, 5% Muscadelle |
