問題一覧
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You could use it as muddler in a pinch
long-handle metal bar spoon
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For frozen drinks like daiquiri and margaritas need a quality for crushing ice
blender
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For stirring cocktail
long-handle metal bar spoon
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Available in glass or disposable plastic add a funky nonedible garnish to drinks
swizzle sticks
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Used to break up sugar cubes
muddler
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Mashes ingredients like mint leaves in a mint julep to release their flavor
muddler
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Is easier to work with but as they tend to have smaller capacity than boston
cobbler shaker
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Strainer in addition to the mixing cup and lid
cobbler shaker
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Consist of a mixing glass like pint glass and mixing lid a metal beaker
boston shaker
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One of the simplest pieces of equipment but its used in hundreds of recipes
boston shaker
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Three piece shaker
cobbler shaker
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Two piece shaker
boston shaker
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2 kinds of shaker
boston shaker cobbler shaker
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Used for combining liquid ingredients and mxing them with ice to chill them
shaker
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Essential cocktail equipment
shaker strainer jigger bar spoon swizzle stick blender glass wear ice accessories
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Flavouring or colouring
bitter syrup like grenadine or orgeat syrup
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Lend a smooth quality to the cocktail
eggs or cream
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Typical modifier
vermouth softer spirit fruit juices egg cream
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Helps round off the sharp burn of spirit
modifier
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Ingredient which is added to the base to give the drink desired flavor and smoothness
modifier
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Generally a single spirit on which the cocktail such as vodka, whisky or rum
base
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Components of cocktail
base modifier flavouring/colouring
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Heating a small amount of the liquor in a spoon will cause the alcohol to collect at too can be easily lit
flaming
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Some liquors will ignite quite easily if their proof is high
flaming
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Which a cocktail or liquor is set alight normally to enhance the flavor of a drink
flaming
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have sugar content which contributes to ther densities
liqueurs
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are lighther compared to syrups and are available in many densities
liqueurs
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are heavier
syrups
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one ingredient is floated over the other by pouring gently over rhe back of spoon into a small glass straight-sided glass
layering
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used when the ingredients used are of different colors, flavors and densities
layering
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recipe calls for ice it is place firsr before adding the ingredients
building
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ingredients are poured one by one into glass in which is to be served and then stirred
building
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some recipes will call for ice to be placed in blender
blending
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Cocktail shaker are sold with build in
shaker or hawthorn strainer
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Water has began to condense on the surface of the shaker, cocktail should be sufficiently chilled to be strained
shaking
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Shaking
pour ingredients hold shaker in both hands one hand on too and one supporting base give short, sharp, snappy shake
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When a drink contains eggs, fruit juices or cream
shaking
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Basic technique
shaking straining stirring muddling blending building layering flaming
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Peychaud guests shortened the name to cocktay to
cocktail
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French term for an eggcup
coquetier
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Served a moxed brandy drink in french eggcups
peychaud
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Alcohol is from
mid 16th century or medieval latin
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Rectified spirit was made by distillation of fermented liquor or wine
alcohol
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Believe to have got its name from aramic term al khul
alcohol
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Meaning essence or the finer thing
al kuhl
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Arabuc of cocktail
al kuhl
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Modifying ingredients and a mixer presented with a garnish
cocktail
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Mixed drink made up of base liquor
cocktail
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A distilled liquor as itd base ingredients that is mixed with cordials and other ingredients
cocktail
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Old British drink from which the eggnog was derived
posset
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Spirits or liquor is more apparent than another
Punch
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Care should be taken to mix ingredients such a way that neither the sweet, the bitter
punch
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May also mixed and served in individual glasses
punch
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Drink usually mixed in a bowl in large quantity and served from buffet cups or glasses
punch
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Tall drink
highball
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Eggnog and fizz combination
flip
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Shaken well and strained into stemmed glasses, sprinkles with grated nutmeg
flip
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Are served cold nnow
flip
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Made with liquor and sugarixed with an egg and spices
flip
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Made with an ounce of liquor and lemon juice plus ginger ale and toppes with twist lemon
bucks
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Popular drink for the late morning and afternoon
fizz
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An effervescent drink
fizz
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Shake with ice and served in old fashioned glass or champagne glass
daisies
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Large cocktails made of liquor grenadine of any other cordial with lemon or lime juice
daisies
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Served witha straw or stirrer
cobbler
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Tall drink served in a large goblet fills with two thirds shave ice heavily flavored fruit juices and liquor
cobblers
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Mainly made with sweetened lemon or line juice and a variety of liquors and filled with plain soda and water
ades
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Served tall with ice and garnish with slices of fruit
ades
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Mocktails
four season Shirley temple orange squash lemon squash
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Non alcoholic drinks
mocktails
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Should be served flaming and drunk in one gulp
shooter
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Cocktail with a combination of two or more liqueurs
shooter
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Classic cocktail
margarita manhattan rob boy white russian
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Cocktail named after a person or places
classic cocktail
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Tropical cocktail
mai tai pina colada daiquiri tequila sunrise
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Cocktail that are heavily blended with fresh fruits
tropical cocktail
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International cocktail
french75 moscow mule zombie long island iced tea
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Cocktails that are recognized worldwide
international cocktail
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Classification of cocktail
international cocktail tropical cocktail classic cocktail shooter mocktails ades bucks cobblers daisies fizz fiz or lowball flip highball punch posset
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Mixed drink typically made with alcohol
cocktail
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is appropriate way of combining these ingredients with others creating a smooth ready to serve mixture
blending
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is needed for recipes containing fruit or other ingredients which do not break down by shaking
electric blender
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crush ingredients with muddler on the back end of your bar spoon or pestle
muddling
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to extra t the most flavor from certain fresh ingredients as fruit or mint garnishes
muddling
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if ice is used, use ice cubes to prevent dilution and strain the contents into glass begins to collect condensation
stirring
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you can stir cocktail effectively with a metal or glass rod in mixing glass
stirring
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Drink is required shaken with ice
Shirley temple
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Ensure youve used ice cubes as crushed ice tends to clog
straining
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Important not to rock your cocktail to sleep
shaking
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Normally done with ice cubes 3 quarters of the way full
shaking
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Object is to almost freeze the drink whilst breaking down and combining the ingredients
shaking
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Method use cocktail shaker to mix ingredients together
shaking
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Where an apothecary by the name peychaud
new orleans
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Drink of hot milk with egg, ale wine, and flavored honey and spices
posset
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Any liquor served with ice in tall glass with soda carbonate mixers such as soda and tonic, ginger ale
highball
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Orginal a hot drink
flip
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Drink pit in an small tumbler with lots of ice
fix or lowball
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From liquor, lemon juices and syrup
fizz