Cocktail Quiz
Questions: 16 · 10 minutes
1. Which fresh herb is a defining ingredient in a classic Mojito?
Basil
Rosemary
Mint
Sage
2. Which ingredient set describes a classic Daiquiri?
Gin, lemon juice, sugar, and soda water
Rum, lime juice, and sugar
Bourbon, mint, sugar, and crushed ice
Vodka, tomato juice, and savory seasonings
3. Which spirit traditionally forms the base of an Old Fashioned?
Whiskey
Gin
White rum
Tequila
4. What is the main purpose of a jigger in cocktail preparation?
Straining ice and fruit pulp
Crushing herbs and sugar
Peeling citrus garnishes
Measuring liquid ingredients
5. A cocktail contains fresh lemon juice, syrup, and a base spirit. Which preparation method will usually combine and chill it most effectively?
Stir it briefly without ice
Shake it with ice, then strain it
Build it over ice without mixing
Warm it before pouring
6. A recipe containing egg white calls for a “dry shake.” What should you do during that step?
Shake only the empty cocktail shaker
Shake the ingredients without ice
Shake with crushed ice until fully diluted
Shake only the dry powdered ingredients
7. You taste a drink made with spirit, citrus, and syrup, and it seems sharply sour. What is the most direct adjustment to its basic sweet-sour balance?
Replace the ice with crushed ice
Add more citrus juice
Add a pinch of salt to the rim only
Add a small amount of syrup
8. Which trio makes up a classic Negroni?
Gin, Campari, and sweet vermouth
Vodka, coffee liqueur, and cream
Rum, lime juice, and sugar
Tequila, orange liqueur, and lime juice
9. A bartender twists a strip of lemon peel over a finished cocktail before placing it on the rim. What is the twist intended to do?
Increase the drink’s alcohol content
Absorb excess dilution from the drink
Make the citrus peel dissolve into the cocktail
Express aromatic citrus oils over the surface
10. While making a Mojito, how should mint generally be muddled to release aroma without excessively shredding it?
Boil it before adding it to the glass
Pulverize it until it forms a paste
Press it gently rather than grinding it aggressively
Leave it untouched so no oils are released
11. What commonly coats the rim of a traditionally served Margarita glass?
Salt
Cocoa powder
Grated nutmeg
Ground coffee
12. A drink is described as a “Collins.” Which presentation best fits that style?
Served warm in a small cup without dilution
Layered in a shot glass with cream on top
Lengthened with soda water and served in a tall glass
Served straight up in a coupe with no mixer
13. Which type of vermouth is traditionally used in a Manhattan?
Dry vermouth only
Sweet vermouth
Vermouth is not used
Aromatized wine cannot be used
14. When someone orders a dry Martini, what does “dry” typically indicate?
The drink should use a lower proportion of dry vermouth
The drink should be served without a garnish
The drink should contain more olive brine
The gin should be replaced with dry sparkling wine
15. A bartender reaches for a copper mug. Which classic cocktail are they most likely preparing?
French 75
Sidecar
Moscow Mule
Manhattan
16. Why are many spirit-forward cocktails, such as a Manhattan, usually stirred with ice rather than shaken?
To prevent the drink from becoming cold
To create a thick layer of bubbles
To remove all water from the finished drink
To chill and dilute it while maintaining a clear, smooth texture