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45 Cards in this Set
- Front
- Back
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History of Mixology |
1600s - punch is defined as aque vitae, rose water, citron juice and sugar British Navy used watered down punches to combat scurvy Punch is redefined as spirit + sweetener + citrus + spice + lengther (water or tea) 1700s - punches become individualized. New styles created (eg sour, daisies and rickey's) Ice took the world by storm 1800s - more cocktail innovation from immigrants using new ingredients 1856 - bartenders were given a name. They were important members of society prohibition- 1920 to 1933. Best bartenders move to US, Cuba, London, Paris. This helps preserve North American bar culture by spreading it overseas. Lots of corruption and low quality alcohol made. People died from moonshine. Bartending wasn't a great job from WWI to WWII. Many ingredients were diverted for war efforts. 1933 - Don the Beach Comber and Trader Vic's opens off Hollywood Boulevard. Tiki culture is born! Don Beach reintroduced old techniques and fresh ingredients. 1944 - Coca cola launches. Rum and coke are easily distributed to troops At this time people did not like the taste of booze. Popular drinks were Cuba libre, Moscow Mule, Pimms Cup. This lead to the kool-aid era. Drinks were not made properly. Blended drinks were introduced (daiquiri), highballs, martini and vodka rose in popularity 1960s - Sean Connery's famous shaken not stirred line 1950s to 1970s People did drugs. More people making drinks at home. Cocktail culture thrive during times of peace. Cold wars and Vietnam war did not help. 1980s - rainbow room opens in the Rockerfella Center. Old techniques and fresh ingredients are introduced again. The cosmopolitan is created and becomes a favorite of Madonna and Samantha 1988, 1989 - Bombay Sapphire and Patron Tequila challenge vodka for market dominance 1992 - cigar aficionado magazine launches. Cigar bars become popular as people start sipping cocktails and spirits with cigars. 1990s - many small batch and large distilleries open (Oban, Talisker, Laguvalin) 9/11 - many clubs shut down as people are afraid of large gatherings. Makes way for smaller intimate gatherings. 1999 - Milk and Honey opens in NYC. No vodka, cranberry juice, no martini glasses. Excellent style and training. |
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Flavors of Vodka |
Tofu of alcohol |
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Flavors of Gin |
Herbs, floral, botanicals |
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Flavors of Anejo Rum |
Rich molasses notes |
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Flavors of Spiced Rum |
Spices, often sweet |
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Flavors of cachaca rum |
Light vegetal, grassy notes |
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Flavors of tequila |
Grassy, vegetal, sometimes smoky |
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What does tequila reposado mean? |
Rested Balanced between blanco and anejo |
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Flavors of anejo tequila |
Sweet, vanilla |
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Flavors of American whiskey |
Vanilla |
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Flavors of Rye |
Baking spices |
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Flavors of Japanese (saki) |
Complex, orchid fruit |
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Flavors of brandy / cognac |
Fruity, sweet, dry, nutty, complex |
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Vermouth (modifier) |
- sweet or dry - bianco Example: Martini |
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Meaning of the word amari |
Means bitter in Italian Example: Campari |
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Examples of Fortified wine (modifier) |
Madeira, Sherry, Port, Ice Wine |
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Examples of Amari (modifier) |
Campari, Aperol |
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Examples of Liqueur (modifier) |
Grand marnier, triple sec, drambuie |
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Recipe for Cosmo |
0.5 simple 0.5 lime 0.75 cranberry juice 0.5 cointreau 1.5 vodka |
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Purpose of bitters |
Salt and Pepper of the cocktail world |
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Example of a bitter |
Gentian root |
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What were bitters used for before being used in cocktails? |
Medicinal use |
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Why are bitters called bitters? |
For their bittering agents (e.g. gentian root). They are alcohol based liquids, used in small quantities to add spice to a drink. |
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Examples of Sweeteners |
- Simple sugar - Rich - Grenadine - Honey - Oregat (almond base)- tiki cocktails - cordial |
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What is cordial? |
Sugar + water + fruit juice + salt (optional) + citric acid (optional) |
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What is a punch? |
Spirit + sweetener + citrus + spice + lengthener |
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What is a sour? |
Spirit + citrus + sweetener (No spice or lengthener) |
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What is a daisy? |
Spirit + citrus + liqueur or cordial |
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What is a Rickey |
Spirit + citrus + soda |
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Order fruit juice based on acidity Orange, kumquat, mandarin, lime, lemon, grapefruit, tangerine |
Mandarin (11.5) Orange Kumquat Tangerine Grapefruit Lime Lemon (2.3) |
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How to best handle ice? |
- clear ice - dedicated freezer - big ice cubes - avoid dilution. Add ice last. |
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Order of built drinks |
Ice, base, mix, granish |
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Why shake drinks? |
Aeration and emulsify |
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Draw backs of shaking drinks |
- Dilution - increase temperature |
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Why stir drinks? |
Dilution is controlled. For these drinks, it's all about the spirit |
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What is throwing in bartending? |
It's somewhere between shaking and stirring. |
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What is the benefit of throwing? |
It is meant to elevate the aromatics of the ingredients. |
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How is sizzling done? |
- Done in glass with crushed ice - using a swizzle stick - often done for tiki cocktails |
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What is the purpose of blending? |
- Adds a cool texture to drinks |
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What is the drawback of blending? |
Extreme dilution |
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What are kegged drinks? |
Pre-diluted and chilled |
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What are edible drinks? |
Pre-diluted and set. With gelatin or agar. |
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What is the order of dilution, from most to least? Swizzle, thrown, shaken, stirred, built, blended. |
Blended Built Swizzle Shaken Thrown Stirred |
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Types of glassware used for cocktails |
Rocks Collins Coupe Nick and Nora |
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What are some ingredients that can add to the aromatic experience |
Citrus peel Scotch Orange blossom water Rose water Herbs Smoke |
