Bar & Spirits Review Flashcards

Comprehensive vocabulary flashcards covering equipment, color codes, distillation rules, and specific spirit profiles from the lecture notes.

Yellow (Bar Color Code)

Lemon Juice

Green (Bar Color Code)

Lime Juice

White (Bar Color Code)

Sugar syrup

Black & Brown (Bar Color Code)

Cinnamon Syrup

Black & White (Bar Color Code)

Vanilla Syrup

Red (Bar Color Code)

Bloody Mary Pre mix

Red & Black (Bar Color Code)

Cranberry

Orange (Bar Color Code)

Orange Juice

Blue (Bar Color Code)

Pineapple Juice

Green & White (Bar Color Code)

Grapefruit juice

Red & White (Bar Color Code)

Milk/half & half

Orange & White (Bar Color Code)

Orgeat

Green & Black (Bar Color Code)

Lime Cordial

Purposes of Ice in Cocktails

1. Cooling, 2. Dilution, 3. Presentation.

Types of Ice

Cubed Ice, Crushed Ice, and Block Ice.

Types of Flair

Working flair, Exhibition flair, and Craft flair.

Distillation Essentials

The three ingredients required to produce liquor: Sugar, Water, and Yeast.

Distillation

The process of separating alcohol from water.

Mash

The warmed mixture of sugar, water, and yeast poured into a distillation kettle.

Pot Still

A large kettle, almost always made from copper, into which mash is poured and heated.

Alamabic Charentaise

A French version of a pot still that holds $12000$\text{ litres}.

Column Distillation

A repetitive and continuous form of distillation.

Boiling Point of Alcohol

$$78.3\,^\circ\text{C}$$

Zhizennia Voda

Translates to "Water of life"; the historical phrase used by the Polish, who were the first to put the name vodka on a spirit.

Theodore Lowitz

Discovered charcoal filtering for vodka in $1780$.

Dutch Courage

The name given to gin in the $1570\text{s}$ by the English, who observed Dutch soldiers drinking it before entering battle.

Gin Craze

A period of social disorder in the $1700\text{s}$ caused by widespread gin consumption.

Bathtub Gin

The nickname for homemade gin during American prohibition and the Gin Craze.

Juniper Berry

The main natural ingredient in all gin.

Hendricks Gin Botanicals

Cucumber and rose petals, added after distillation.

Gin Production Methods

Cold Compounding, Distilled Gin, and Flavour extracted.

Rum Runners

People who smuggled rum during Prohibition.

Molasses

The byproduct of sugar refining used to make rum.

Don Beach & Trader Vic

The two most influential bartenders in the tiki movement.

Angel Share

The evaporation of alcohol that occurs during aging.

Cachaça

The national spirit of Brazil.

Rum Agricole

Rum made directly from sugarcane juice.

Pulque

The current name for fermented agave juice (formerly Aguamiel).

Jose Cuervo

The first person to produce Vino de Mezcal commercially.

Cenobio Sauza

The first person to produce Tequila using only blue agave.

Classifications of 100% Agave Tequila

Bianco, Joven (Oro), Reposado, Anejo, and Extra Anejo.

Oaxaca & Jalisco

Oaxaca is the state where most Mezcal originates; Jalisco is the state where most Tequila originates.

Liqueur Production Methods

Maceration, Infusion, Filtration, and Distillation.

Liqueur Categories

Fruity, Herbal, Emulsion, Bitters, and Nutty.

Créme de … Sugar Standard

A minimum of $250\text{ grams}$ of sugar per litre ($100\text{ grams}$ for regular liqueur and $400\text{ grams}$ for Créme de Cassis).

Fee Brothers

The largest brand of bitters in the world.

Steps of Brewing Beer

1. Malting, 2. Mashing, 3. Wort separation, 4. Wort boiling, 5. Fermentation.

Top vs. Bottom Fermentation

Top fermentation is used for older styles of beer like ale or stout; bottom fermentation is used for lager.

Barley

The most commonly used grain for beer.

Uisge Beatha

Gaelic phrase meaning "Water of Life."

Scotch Whisky Requirements

1. Produced in Scotland using water, malted barley, and yeast with mash from one distillery; 2. Distilled no higher than $94.8\%$; 3. Aged in Scotland for a minimum of $3\text{ years}$; 4. No additives other than water or caramel colouring; 5. Bottled at no less than $40\%$.

Peat

Substance used during production that gives Scotch whisky its smoky flavour.

Volstaed Act

The law passed in America in $1920$ that established Prohibition.

Lincoln County Process

The filtering process that separates Tennessee Whiskey from Bourbon.

Vinification

The term for the production process of wine.

Terroir

The word describing a vineyard's soil and general environment.

Brandewijn

Dutch term translating to "Burned wine," from which the word Brandy is derived.

Eau de Vie

French phrase used to describe unaged Brandy.

Phylloxera

Pest that destroyed $85\%$ of European vineyards in the $1880\text{s}$.

Fine Champagne Label

Indicates that all grapes used in the Cognac are strictly from the Grande and Petit "champagne" regions.

Aging Categories for Cognac

Very Special ($2\text{ years}$), Very Superior Old Pale ($4\text{ years}$), and Extra Old ($10\text{ years}$).