Quizzes

Bartending for beginners

Attempts
Attempt 4

Well done!

You got 21 out of 22 (95 %) questions correct

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1. What kind of drinks typically use crushed ice?

Tropical cocktails

2. Cognac, orange liqueur and lemon juice are the ingredients for which cocktail

Sidecar

3. What is a good indicator of a ready to serve shaken cocktail?

When the shaker is a little too cold to keep holding

4. The Cocktail Formula asks for spirits, bitters, and what other ingredient?

Aromatized wine

5. What is one of the consequences of over-pouring cocktail ingredients?

It affects the profits of the bar

6. What’s an ideal garnish for stirred drinks?

Lemon twist

7. What is one of the most important reasons for keeping everything in its place

It allows for quicker service

8. What is the formula for the sour cocktail?

One part sour, one part sweet, two parts strong

9. What was cocktail culture in the 1970s and 1980s known for?

Artificial flavors

Refer to : The life of a modern bartender

10. What does snapping or agitating a garnish over a glass do?

Releases essential oils from the garnish

11. What’s the ideal technique to use if you’re using carbonated liquids?

Building

12. What is this strainer called?

Hawthorne strainer

13. What’s a good indicator of when a stirred cocktail is finished?

When the ice is level with the liquid

14. What is this measuring device known as?

Jigger

15. What is a Toby Tin?

A tin-on-tin cocktail shaker

16. Stirring is a technique reserved for cocktails comprised of a spirit, bitters, an

Liqueur or fortified wine

17. Grated hard spices are often used in dessert cocktails, particularly those ma

Cream

18. What can you use to mix cocktails in? (Select 3)

Mixing glass
Pint glass
Jar

19. Why would sweet Vermouth be added to punch?

It adds aromatics and spice

20. What is the common language all bartenders share, making it easier to work

The techniques to make classic drinks

21. What other drink could be substituted for Vermouth in the Cocktail Formula?

Lillet
22. What is a bartender trying to achieve when adding an ice cube with a large s

Slowing down dilution

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ace behind the bar?
, and what other ingredient?

e made with what ingredient?

work anywhere in the world?

ge surface area to a cocktail?