The Columbia Bartending Society

cocktail

A \_____ is simply any beverage that balances flavors and ingredients. They vary in amount of alcohol, size and complexity.

built drinks

These types of drinks are made by pouring its components over ice in the gas that it'll be served in. Dilution is minimal and chilling occurs as drink sits in ice.

stir

To increase rate of chilling and dilution for a built drink, \________ the drink before serving

Shaken Drinks

these types of drinks are made by pouring its components into a shaking tin with ice. After shaking, liquid is strained into serving vessel. Bc this is more rigorous process, they are better suited for drinks with several components

purpose of measuring drinks

Important to get balance in a cocktail. Measuring out amount of liquid you use in each drink is imperative for speed, accuracy, consistency and safety.

wash line

Location that the cocktail fills up to in a particular glass. this is known as \_______


The total volume of each drink determines the placement of \________

consistency

The \__________ of the wash line ensures that you are serving the same amount of liquid to each customer when they order the same drink

jigger

bartender's measuring cup. Typically two sided indicating fluid oz

Japanese, bell, single basin

what kind of styles of jiggers are there?

Japanese precision

CBA recommends which kind of jigger bc of flexibility, work fast with, leave less room for under or over pourin

pour tops

tool designed to fit most standard liquor bottles. Also referred to as "speed pourers"

one one thou sand

count that \= 1 oz

ABV

alcohol by volume, expressed as a percentage and indicates the percent of the substance that is alcohol per each unit of volume

proof

expressed as a number and is equal to 2x the ABV % number

ex: 50% ABV \= 100 \_____

standard drink

A \_________ contains 14 grams (0.5 oz) of pure ethanol

Blood Alcohol Concentration (BAC)

Intoxication is measured by. Indication of amount of alcohol in the bloodstream as %.

0.08 %

Legal limit for BAC

0.015 %

The average elimination rate from alcohol that is being metabolized is \______ per hour

sex/hormone levels, metabolic rate, size/weight, food consumption, rate of consumption, ABV/proof of drink, medications/drugs in the system

write the 7 primary factors that affect an individuals BAC and intoxication

food consumption

having food in the stomach before and during alcohol consumption slows rate at which alcohol passes into bloodstream

rate of consumption

The body metabolizes about 1 standard drink/hour

don't alter but mask

medications/drugs in the system ....... BAC level

Judgment, Inhibition, reaction time, coordination

write the 4 visible cues of intoxication

acronym: JIRC

judgment

inappropriate behavior, inc rate of consumption

inhibit

looking relaxed, becoming talkative, sudden behavioral change

Reaction time

unfocused eyes, slowed movements, verbal response

coordination

impaired motor control, staggering and loss of balance

Dram Shop Act

A state statute that imposes liability on the owners of bars and taverns, as well as those who serve alcoholic drinks to the public, for injuries resulting from accidents caused by intoxicated persons when the sellers or servers of alcoholic drinks contributed to the intoxication.

spirits

hard liquors that meet 3 criteria and are foundation of most cocktails:

- distilled alcoholic beverages

- do not contain added sugar

- contain at least 40% alcohol by volume

Vodka, gin, rum, tequila, whiskey and bourbon

The 6 spirits on the CBA speed rack are....

vodka

spirit liquor

base ingredient: neutral grain, sometimes potatoes, fruits or sugar. After fermentation, spirit is distilled to purify it by filtering out unwanted materials

colors: transparent

general flavors: ideally should be plain, flavorless

Higher-end vodkas repeat distillation process to further eliminate minerals and other impurities that impart undesirable tastes

Gin

spirit liquor

base ingredient: made from neutral grain that is then vapor-infused with juniper and botanicals (herbs, roots, citrus) and then redistilled.

colors:

general flavors: typically juniper flavor

London Dry, Old Tom, Plymouth, Genever

what are the 4 categories of gin:

London Dry gin

most common gin; strong juniper; hints of citrus

Old Tom gin

sweater gin, richer flavor than London Dry

Plymouth Gin

drier gin than London Dry, more citrus forward; spicy botanicals

genever gin

malt forward gin; less juniper and botanical; robust and rich

Rum

spirit liquor

base ingredient: made from sugarcane or sugarcane by-products (molasses) that's fermented and distilled before aging process

colors: White/Clear; Gold/Pale; Dark; Black

general flavors: the darker the rum, the more aged and the richer/full the flavor

white/clear

mild flavor rum; light body; aged in stainless steel

Gold/Pale Rum

mellow flavor rum, aged in oak barrels for some time

Dark Rum

Darker rum; fuller flavor; aged in oak for extended period

Black Rum

Darkest rum; richest flavor; aged for longest period of time

Spanish, English, French, Jamaican,

4 main categories of rum based on style and region

Spanish

type of rum that is:

light bodied, from PR, DR and Cuba

English

type of rum that is:

rich, darker, and spicier, imported from former \______ colonies

French

type of rum that is:

earthier, drier, more floral notes, mostly from \______ West Indies

Jamaican

type of rum that is:

"navy rum", complex, fruity, toasty, brown sugar, high ABV

Spiced and flavored, cachaca

Additional rum further distinguished:

Spice and flavored

rum that can be aged as all types of rum but has additional flavor such as cinnamon, caramel or coconut

Cachaca

rum that must be produced in Brazil from sugarcane juice; smoother/sweeter

Agave

spirit liquor

base ingredient: blue agave (at least 50% agave to be considered tequila)

colors:

general flavors:

-Mezcal: smokey, earthy, floral notes
-Tequila: sweet, fruity, toasty

Mezcal

Agave spirit that has flavor: smokey, earthy, floral notes

Tequila

Agave spirit that has flavor: sweet, fruity, toasty

tequila and mezcal

what are the two types of agave spirits?

joven, blanco, abacado

Mezcal aged for 0-2 months.

Give me names:

blanco, silver, plato

tequila aged for 0-2 months.

Give me names:

Reposado

Mezcal and tequila aged for 2-11 months.

Give me the name that refers to this age group for both

Añejo

Mezcal and tequila aged for 1-2 years

Give me the name that refers to this age group for both

Extra Añejo

Mezcal and tequila aged for 3+ years

Give me the name that refers to this age group for both

Whiskey

spirit liquor

base ingredient: neutral grains, but are differences in different types

colors:

general flavors:

bourbon

this liquor is made with 5% corn and is sweeter

Irish

type of whiskey that is smooth; made from malt; distilled in wood casks for 3+ years

Scotch

type of whiskey that is made in Scotland w/ malt or grain; aged 3+ years in oak

Japanese

type of whiskey that is similar to scotch style; dry, smokey, peaty flavors

Canadian

type of whiskey that is high in corn content; barrel-aged 3+ years; light/smooth

Bourbon, Tennessee, Rye

American whiskey has three sub-categories

Bourbon

American Whiskey:

51% + corn; aged in charred new-oak barrels

Tennessee

American Whiskey:

51-79% corn; maple charcoal filtration

Rye

American Whiskey:

51% + rye; crisper and spicier than bourbon

single

The term "\_____" malt/grain whiskey defines whether the spirit is made from a single distillery

Blended

The term "\____" whiskey indicate that spirit is blend of whiskies from diff distilleries. Mixing casks helps distilleries find precise, balanced flavors they desire.

modifiers

term for alcoholic liquids that are used in addition to a cocktail's base spirit in order to supply more flavors that spirits alone can't provide.

- these are not restricted to sugar-free substances and can have any alcoholic content

liqueurs, digestivos and aperitivos, fortified and aromatized wines, bitters

what are the four types of modifiers

Liqueurs

A type of modifier. A spirit that has been altered with added flavors and sweeteners

(most utilize a neutral grain base like vodka + infusion/other flavoring processes).

Ex. amaretto, triple sec, etc

digestivos and aperitivos

type of modifier that stimulate appetite or digestion. These are made from either wine, brandy, or neutral grain spirits that have been macerated with fruits, herbs and roots.

-typically bittersweet in flavor and highly complex

ex: Amari (Italian made)

Fortified and aromatized wines

type of modifier that is made from a wine base w/ added alcohol (usually brandy or neutral grain spirits). They can be flavored w/ fruits, herbs and roots.

The most common are vermouths which are flavored with herbs, barks and spices

Dry vermouth

fortified wine that has pale color; dry, bitter; pairs well with lighter spirits

sweet vermouth

Fortified wine that has red color, sweeter; darker; pairs well with aged spirits

blank/white vermouth

fortified wine that has transparent color; pairs with both light and aged spirits

Bitters

type of modifier that serve like a bartender's "spice rack". Often added as a splash. They contribute unexpected flavors and bind flavors together, bring flavors out and alter cocktails texture and aroma.

highly concentrated and typically high-proof

Binders

non-alcoholic substances that act to cohesively draw together the components of cocktails. Present in vast majority of cocktails, with variation in their amounts, ranging from couple oz to just zest

include: fresh juices, sweetness, fruits, herbs, vegetables

Sweeteners

Type of binder. Provides 3 qualities to a cocktail: roundness (soften edge of alcohol), mouthfeel (viscosity), flavor (mode of sweetener)

Simple syrup - neutral, 1:1 sugar: water

Sweeteners, fresh juices, milk and egg products, plant products, sodas, garnishes

What are the 6 types of binders

roundness, mouthfeel, flavor

what are the 3 qualities that sweeteners provide to a cocktail

1. to soften the edge of alcohol
2. by supplying its viscosity
3. through the mode of the sweetener

1 oz

Fresh Juices:

how many fluid oz does 1 lime have

1 to 1.5 oz

Fresh Juices:

how many fluid oz does 1 lemon have

Milk and egg products

type of binder that are used to provide creamy, silky, and frothy textures to cocktails

ex: creams, lactose, and egg whites

Plant Products

type of binder where you muddle these ingredients to extract oil and juice (e.g. mint) or steep/brew it (e.g. tea/coffee)

Garnishes

A type of binder. Can supply aromas, flavors, visual appeal.

Citrus wedge, wheels, crescents, fans, flags, twists.
Apples, cherries, cucumber, mint, pineapple, bitters floated on top, cinnamon/nutmeg/chocolate grated

Citrus Crescent

1. Trim the nubs on both sides of the citrus
2. Cut the citrus in half lengthwise
3. Make a partial cut in the center of each half crosswise
4. Cut each half into 1/4 inch slices, yielding half-circle crescents.

Citrus twists

1. Strip long pieces of citrus peel
2. minimize thickness of pith attached
3. express twist: holding peel with pith side facing you and outside facing the glass, squeeze to release oils over glass
5. discard or place in drink pith side down

rocks/old fashioned

citrus twists: What type of glassware?

- place peel as-in to glassware

coupe

citrus twists: citrus twists: What type of glassware?

- place peel as is or twist into coil and balance on rim

champagne flute, martini glass

citrus twists: What type of glassware?

- place as is or coil into glass

Speed Rack

Bartender's home base that helps ensure a clean, high speed bar.
1. Contains most common used alcohols
2. should be ordered light to dark
3. order always maintained

Vodka, Gin, Light Rum, Tequila, Triple Sec, Whiskey, Bourbon

what alcohols and in what order is on the CBA's speed rack

Cointreau \= Grand Marnier \= orange liqueur

Substitutions for triple sec

simple syrup \= honey syrup \= agave syrup

Substitutions for sugar

milk \= soy milk \= coconut milk

substitutions for cream

call brand

many types of liqueurs are commonly referred to as their \___________ as opposed to their main flavor.