Bartender Certification Spirits, Liqueurs, and Cocktails 3

Question 1

What is the traditional method of service for a classic Sazerac cocktail?

Accepted Answer

Served in a chilled old-fashioned glass rinsed with absinthe, containing rye whiskey, Peychaud's bitters, and sugar — no ice — garnished with a lemon twist

Answer

Shaken and served in a coupe glass with an olive garnish

Answer

Served over ice in a highball glass with soda water

Answer

Blended with ice and served in a hurricane glass

Question 2

What is 'terroir' in the context of spirits and wine?

Accepted Answer

The environmental factors (soil, climate, geography, microclimate) of a specific growing region that influence the character of its agricultural products

Answer

A French word for the specific yeast strains used in fermentation

Answer

A method of barrel aging used in Cognac

Answer

The legal system that governs geographic appellations for wine

Question 3

What is 'barrel finishing' in spirit production?

Accepted Answer

Transferring a spirit from its primary aging barrel to a different type of barrel for a final maturation period to add additional flavor complexity

Answer

Coating the inside of barrels with a special finish before use

Answer

A cleaning process applied to barrels after use

Answer

A blending technique for combining multiple aged spirits

Question 4

Which of the following describes the production of Gin?

Accepted Answer

Gin is a neutral grain spirit redistilled or macerated with botanicals, the dominant flavoring of which must be juniper berries

Answer

Gin is made by fermenting juniper berries directly

Answer

Gin must be aged in oak barrels for a minimum of two years

Answer

Gin is a blended product of multiple distilled grains with added caramel for color

Question 5

What is a 'digestif' and can you give two classic examples?

Accepted Answer

An after-dinner drink meant to aid digestion, typically bitter, sweet, or fortified; examples include Amaro, Fernet-Branca, Cognac, and Port

Answer

An aperitif served before dinner; examples are Prosecco and Campari

Answer

A sparkling water served between courses

Answer

A cocktail specifically designed to stimulate appetite

Question 6

What is the 'angel's share' in spirit production?

Accepted Answer

The volume of spirit lost through evaporation through the barrel walls during aging

Answer

The portion of a barrel reserved for charity

Answer

The first portion of distillate collected at the beginning of a run

Answer

The percentage of alcohol removed during filtration