Scotch Whisky Cocktails & Mixology Flashcards
7 cards from real CSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Scotch Whisky Cocktails & Mixology flashcards as text
What is the key flavor contribution of honey syrup versus simple syrup in a Scotch cocktail?
Answer: Honey adds floral complexity and pairs naturally with Scotch's malt character
Honey syrup adds floral, waxy, and sometimes heathery aromatic complexity that echoes natural tasting notes found in many Scotch whiskies, creating a more cohesive cocktail.
In cocktail service, what is the purpose of expressing a citrus peel over a Scotch cocktail?
Answer: To release aromatic essential oils onto the surface of the drink
Expressing a citrus peel (twisting or squeezing it) releases aromatic essential oils from the zest onto the surface of the drink, adding a bright citrus aroma without adding juice or acid.
When a bartender specifies 'fat-washed' Scotch, what process has taken place?
Answer: A fat (like butter or bacon) is infused into the Scotch then frozen to remove it, leaving flavor behind
Fat-washing infuses a fat into Scotch at room temperature to extract fat-soluble flavor compounds, then freezing solidifies the fat for easy removal, leaving the spirit flavored but clear.
What role does the smoked or peated Scotch float serve in a layered cocktail presentation?
Answer: It sits on top to deliver smoky aroma on the first sip
A peated Scotch float rests on top of the denser, sweeter lower layers because of its lower density, delivering an intense smoke aroma to the drinker's nose before the liquid is tasted.
Which Scotch cocktail was created at the Savoy Hotel in London and is documented in the 1930 Savoy Cocktail Book?
Answer: Bobby Burns
The Bobby Burns (Scotch, sweet vermouth, and Bénédictine) appears in Harry Craddock's 1930 Savoy Cocktail Book and is named after the Scottish poet Robert Burns.
What is the correct preparation method for a Scotch Old Fashioned?
Answer: Muddle sugar with bitters, add Scotch, stir over ice
A Scotch Old Fashioned is prepared by muddling a sugar cube with bitters, adding Scotch whisky, then stirring the mixture over a large ice cube in a rocks glass.
Why might a bartender choose a Speyside Scotch rather than an Islay Scotch for a Scotch Sour?
Answer: Speyside's fruit and malt notes complement citrus without overpowering it with smoke
Speyside malts' characteristic fruit, malt, and sherry notes harmonize with citrus in a sour, while Islay's intense peat smoke can clash with lemon juice and dominate the palate.