COLUMBIA BARTENDING EXAM (KEY
CONCEPTS/DOES NOT INCLUDE
RECIPES)QUESTIONS & ANSWERS
(SCORED A+)
Definition of cocktail - ANSWERAny beverage that balances flavors and ingredients
Definition and Importance of Wash line - ANSWERThe total volume of each drink
determines the placement of the wash line relative to the rim of the glass. It is simply
the location that the cocktail fills up to in a particular glass.
Approximate equivalent of 1 fluid ounce - ANSWER30mL
Approximate equivalent of 1 bar spoon for 1 oz - ANSWER8 bar spoons = 1 oz
2 main types of drinks and their distinctions - ANSWERBuilt drinks (made by pouring
its components over ice in the glass it will be served in- dilution is minimal and
chilling occurs as the drinks sits)
Shaken drinks (made by pouring its components into a shaking tin with ice- they are
better suited for drinks with several components but not a requirement)
Purpose of measuring ingredients - ANSWERThe balance of flavors, alcohol, and
measure for safety.
Definition of ABV - ANSWERalcohol by volume; the amount of the liquor that is
comprised of alcohol, expressed as a percentage
Definition of proof - ANSWERtwice the ABV, expressed as a number
Significance of a standard drink and approximate amounts - ANSWER14 grams (0.5
oz) of pure ethanol, used to keep track of intoxication, binge drinking, etc.
1.5 oz of 40% liquor
12 oz of 5% beer
5 oz of 12% wine
Definition and significance of BAC - ANSWERBlood alcohol content. Indicates
amount of alcohol in bloodstream as a percentage
Ex: a BAC of 0.01% indicates that 0.01% of your blood's volume is alcohol or 1 part
alcohol per 10,000 parts of blood
7 primarily factors that influence intoxication - ANSWER1) Biological
sex/corresponding hormone levels
2) Metabolic rate
3) Size/weight
, 4) Food consumption (having food in the stomach before and during alcohol
consumption slows the rate at which alcohol passes through the bloodstream
5) Rate of consumption (body only metabolizes ~1 standard drink per hour)
6) ABV/Proof of Drink
7) Medications/Drugs in the system
Rum (base ingredients, color, general flavors) - ANSWER- Made of sugarcane or
sugarcane by-products (molasses), fermented and distilled before undergoing an
optional aging process in either stainless steel vats or oak barrels
- White/clear rum (mild flavor, lighter body, aged in stainless steel)
- Gold/pale rum (mellow flavor, aged in oak barrels for some time)
- Dark rum (darker, fuller flavor, aged in oak for extended period)
- Black rum (darkest, richest flavor, aged for longest period of time)
4 categories: Spanish (light-bodied), English (rich, dark, spicier), French (earthier,
direr, more floral notes), and Jamaican (fruity, toasty, brown sugar, high ABV)
Two other types: spiced/favored rum and Cachaca
4 visible cues of intoxication and their definitions - ANSWERLoss of JIRC:
Judgement, Inhibitions, Reaction Time, Coordination
Significance of Dram Shop Acts - ANSWERA statute that enforces civil liability for
dangerous acts performed by intoxicated customers due to negligence by a serving
party. Bartenders have a moral and legal obligation to monitor a guest's intoxication
and bartenders can be held legally responsible for the actions of the people they
serve.
Definition of a Spirit - ANSWERHard liquor. Must meet three criteria: 1) distilled
alcohol beverage, does not contain added sugar, and contains at least 40% alcohol
by volume (ABV). They are the foundation for most cocktails
6 Spirits on the CBA speed rack - ANSWERVodka, Gin, Light Rum, Tequila, Triple
Sec, Whiskey, Bourbon (mnemonic: very good rum toast three wild bears)
Vodka (base ingredients, color, general flavors) - ANSWER- Neutral grain-
sometimes potatoes, fruits, or sugar.
- Clear
-Should have no flavor, minerals and impurities may result in undesirable tastes and
mouthfeel
Gin (base ingredients, color, general flavors) - ANSWER- Neutral grains then
steeped or vapor-infused with juniper and botanicals (herbs, roots, citrus) then
redistilled
- Clear
- 4 categories of gin: London dry (most common, strong juniper, hints of citrus), Old
Tom (sweeter, richer flavor), Plymouth (drier than London Dry, more citrus forward,
spicy botanicals), and Genever (malt forward, less juniper and botanical)
CONCEPTS/DOES NOT INCLUDE
RECIPES)QUESTIONS & ANSWERS
(SCORED A+)
Definition of cocktail - ANSWERAny beverage that balances flavors and ingredients
Definition and Importance of Wash line - ANSWERThe total volume of each drink
determines the placement of the wash line relative to the rim of the glass. It is simply
the location that the cocktail fills up to in a particular glass.
Approximate equivalent of 1 fluid ounce - ANSWER30mL
Approximate equivalent of 1 bar spoon for 1 oz - ANSWER8 bar spoons = 1 oz
2 main types of drinks and their distinctions - ANSWERBuilt drinks (made by pouring
its components over ice in the glass it will be served in- dilution is minimal and
chilling occurs as the drinks sits)
Shaken drinks (made by pouring its components into a shaking tin with ice- they are
better suited for drinks with several components but not a requirement)
Purpose of measuring ingredients - ANSWERThe balance of flavors, alcohol, and
measure for safety.
Definition of ABV - ANSWERalcohol by volume; the amount of the liquor that is
comprised of alcohol, expressed as a percentage
Definition of proof - ANSWERtwice the ABV, expressed as a number
Significance of a standard drink and approximate amounts - ANSWER14 grams (0.5
oz) of pure ethanol, used to keep track of intoxication, binge drinking, etc.
1.5 oz of 40% liquor
12 oz of 5% beer
5 oz of 12% wine
Definition and significance of BAC - ANSWERBlood alcohol content. Indicates
amount of alcohol in bloodstream as a percentage
Ex: a BAC of 0.01% indicates that 0.01% of your blood's volume is alcohol or 1 part
alcohol per 10,000 parts of blood
7 primarily factors that influence intoxication - ANSWER1) Biological
sex/corresponding hormone levels
2) Metabolic rate
3) Size/weight
, 4) Food consumption (having food in the stomach before and during alcohol
consumption slows the rate at which alcohol passes through the bloodstream
5) Rate of consumption (body only metabolizes ~1 standard drink per hour)
6) ABV/Proof of Drink
7) Medications/Drugs in the system
Rum (base ingredients, color, general flavors) - ANSWER- Made of sugarcane or
sugarcane by-products (molasses), fermented and distilled before undergoing an
optional aging process in either stainless steel vats or oak barrels
- White/clear rum (mild flavor, lighter body, aged in stainless steel)
- Gold/pale rum (mellow flavor, aged in oak barrels for some time)
- Dark rum (darker, fuller flavor, aged in oak for extended period)
- Black rum (darkest, richest flavor, aged for longest period of time)
4 categories: Spanish (light-bodied), English (rich, dark, spicier), French (earthier,
direr, more floral notes), and Jamaican (fruity, toasty, brown sugar, high ABV)
Two other types: spiced/favored rum and Cachaca
4 visible cues of intoxication and their definitions - ANSWERLoss of JIRC:
Judgement, Inhibitions, Reaction Time, Coordination
Significance of Dram Shop Acts - ANSWERA statute that enforces civil liability for
dangerous acts performed by intoxicated customers due to negligence by a serving
party. Bartenders have a moral and legal obligation to monitor a guest's intoxication
and bartenders can be held legally responsible for the actions of the people they
serve.
Definition of a Spirit - ANSWERHard liquor. Must meet three criteria: 1) distilled
alcohol beverage, does not contain added sugar, and contains at least 40% alcohol
by volume (ABV). They are the foundation for most cocktails
6 Spirits on the CBA speed rack - ANSWERVodka, Gin, Light Rum, Tequila, Triple
Sec, Whiskey, Bourbon (mnemonic: very good rum toast three wild bears)
Vodka (base ingredients, color, general flavors) - ANSWER- Neutral grain-
sometimes potatoes, fruits, or sugar.
- Clear
-Should have no flavor, minerals and impurities may result in undesirable tastes and
mouthfeel
Gin (base ingredients, color, general flavors) - ANSWER- Neutral grains then
steeped or vapor-infused with juniper and botanicals (herbs, roots, citrus) then
redistilled
- Clear
- 4 categories of gin: London dry (most common, strong juniper, hints of citrus), Old
Tom (sweeter, richer flavor), Plymouth (drier than London Dry, more citrus forward,
spicy botanicals), and Genever (malt forward, less juniper and botanical)
