Being a professional bartender is like getting paid to attend an aerobics class—only with tequila shots and even more strangers yelling at you. To be a great bartender, you need to hone your math skills, your memorization skills, your dexterity, your ability to multi-task and your speed. Then, after you’ve perfected all of that, you have to become a master of customer service. If you’ve ever dreamt of working behind the stick, take this quiz to find out if you have what it takes. No googling (or searching Supercall) allowed!
1) What are the proper measures of a Manhattan?
a) 2 ounces bourbon whiskey, 1 ounce sweet vermouth, 2 dashes Angostura bitters
b) 2 ounces rye whiskey, 1 ounce dry vermouth, 2 dashes orange bitters, 1 dash Angostura bitters
c) 2 ounces rye whiskey, 1 ounce sweet vermouth, 2 dashes orange bitters, 1 dash Angostura bitters
d) 2 ounces bourbon whiskey, 1 ounce sweet vermouth, 2 dashes orange bitters, 1 dash Angostura bitters
2) What do bitters like Angostura do to a cocktail?
a) Give the drink more depth.
b) Make the drink less sweet.
c) Make the drink less sour.
d) Make the drink boozier.
e) Both a and b.
f) Both b and d.
3) What is a modifier?
a) An aromatized wine, like vermouth or Lillet.
b) A liqueur, such as Cointreau, maraschino or Chartreuse.
c) A syrup.
e) All of the above.
4) Why would you dry shake a drink?
a) To aerate fresh lime juice.
b) To aerate fresh orange juice.
c) To emulsify egg yolks.
d) To emulsify egg whites.
5) If you’re extremely busy and ten out of twenty customers ask for the same drink, what is the most efficient way to make sure your customers get their drinks in a timely manner?
a) Make as many drinks as you possibly can, as quickly as you can.
b) Make as many of the same drinks as you possibly can in large batches, and then focus on the other drinks that need to be made.
c) Make as many of the same drinks as you possibly can, as quickly as you can.
6) If you spend the good portion of an evening satisfying a “needy” customer, and then that customer tips you $30 on a $145 tab—did they tip you appropriately?
a) No, it should be $50
b) No, $30 is too much money.
c) No, 20% of the total bill would be $29, and I will accept no more than that!
d) Yes, $30 is an acceptable tip.
7) What ingredients are NOT in a classic Bloody Caesar?
a) Tabasco, lemon, Worcestershire sauce
b) Tabasco, lemon, vodka
c) Tabasco, lemon, horseradish
d) Tabasco, lemon, clam broth
e) Tabasco, lemon, gin
f) None of the above.
8) What is the difference between a Dry Martini, a Gibson and a Perfect Martini?
a) A Dry Martini has more vermouth than normal, a Gibson has an olive, and a Perfect Martini is made with orange liqueur.
b) A Dry Martini has less vermouth than normal, a Gibson has an orange twist, and a Perfect Martini is made with orange bitters.
c) A Dry Martini has less vermouth than normal, a Gibson has an onion, and a Perfect Martini is made with orange bitters and sweet vermouth.
d) A Dry Martini has less vermouth than normal, a Gibson has an onion, and a Perfect Martini is made with orange liqueur and sweet vermouth.
9) For which three classic cocktails would you use a julep strainer?
a) Martini, Vieux Carré, Negroni
b) Manhattan, Last Word, Margarita
c) Manhattan, Martini, Margarita
d) Martini, Old Fashioned, Mint Julep
10) What does it mean if a customer asks for something “straight up?”
a) The spirit is served straight, without ice, in a cocktail glass or coupe glass.
b) The cocktail is served without ice.
c) The cocktail is served in a highball glass, without ice.
d) The cocktail is chilled, and served without ice in a cocktail glass or coupe.
11) Match each cocktail with its proper garnish:
1) Dirty Martini
2) Old Fashioned
b) Orange Twist
12) If someone orders “Well Gin with Tonic and lime,” what does well gin mean?
a) Gin that is shaken and chilled.
b) The bar’s house-made gin.
c) The bar’s house gin.
d) Gin that is made in England.
e) The cheapest gin on the menu.
11) 1 and D; 2 and B; 3 and C; 4 and A