Is there math or science behind the bigger story to counter the heart felt passion of Free-Pouring! Ring Mastery: Step right up The magic of 3, or the 3 seconds taken to pour 1 shot nip or serve of alcohol via a traditional speed pourer!
The science is a combination of gravity, airflow and liquid to create a form of mathematical absolutism Observation: As 3 is an odd number, not divisible by any other number other than itself or 1, we will see some rather weird fractional times to equate to discrete dispensing amounts. Question : How do the above times relate to what constitutes a shot or serve of alcohol?
See below via geographic area, standard pouring volumes with arising time equivalents. Based on the 3 second count. Bartenders hone their 1, 2 and 3 second pouring via practice. Please add your own thoughts here. Took time to get the pour down, this looks much easier. Starbucks Johnny La La taught me, Starbucks … he was a classic old-time barman who knew his stuff. Sorry being late in posting this comment … had some trouble with the site updating, and with the comment module in particular.
Looking forward to tipping a pint of Guinness with you soon. The drills with testing the glass each time works on bottle techniques. I have seen new bartenders not be able to get their counts down because they were not tilting the bottle fully. Then they start to question the pace of their count. I think a video on short pouring techniques would be fun to watch. I used to love having annoying guests think I was hooking them up and actually use less booze.
DavidHayden: There are a few things that might have been done differently in the video, David … more focus on the angle of the bottle when pouring was one of them … although Oscar did correct her on the angle at the beginning, to assure the same rate of pour each time. Oh well. I can picture you with that quiet smile on your face as some annoying customer gets shorted.
This chick starts counting before she even starts pouring…. Of course, when this video was shot she had zero experience behind the bar … that was the point, to take a waitress with no bar training and teach her how to free pour.
I thought she did pretty well for a novice trying to learn a new skill. The four count is designed to adjust to each pour. Obviously, for a one ounce house pour the count will be faster than for a two ounce house pour. But like the chosen tempo of a song, your learned four-count will be stretched or shortened to match your exact house pour.
In a 4-Count measuring system each count is a quarter of an ounce. So for a 1 and a half ounce poor you would count to 6. A 2 oz or double is an 8 count. Or in my bar where we pour a 1. Just grab the house shot glass and learn a different rhythm, length, for the count. Takes a couple of minutes, like a musician going from the tempo of one song to another.
This is a pourer for advanced free pourers that you'll find cruising through every bottle in a full bar liquor list. The tapered pourer is a lot like the standard pourer, but the end of the spout tapers to a smaller opening. That turns the high flow rate to a medium flow rate. This is the best pourer for beginning free pourers.
No contaminants allowed! The screened pourer has a screen on the end to ward off dirt and grime, but the price is steep. It pours at a much lower rate than standard or tapered free pour spouts. The screen can also impede the flow of thicker, more viscous liqueurs.
Combining the best of both worlds, the flap spout pours at a high flow rate like the standard, but defends against dust and dirt like the screened. It has a flap positioned over the end of the spout when not pouring, and off the end of the spout when pouring.
It can still collect residue from thicker liqueurs, though, so it needs to be cleaned frequently. And we mustn't forget about wine pourers. Most drinks take 1. If you're trying to measure a single ounce of liquor , you only need to fill a Solo cup to the first line close to the bottom of the glass. Though it's not exactly a shot size, it's close enough that it won't make a difference in most cases. With a four count you can naturally break your pour into quarter oz increments.
Starting with the heaviest liquid in the drink—or the liquid with the most sugar content—pour the first layer into the glass. To add a second layer, place a spoon upside down inside of your glass—near, but not touching the first layer of alcohol—and very slowly pour the second liquid over the spoon.
A Jigger is a small tool that is used to measure the proper amount of alcohol that should be added to a cocktail. The standard jigger is shaped like an hourglass, with 1 side measuring 1.
The smaller side of the jigger is often called a "pony" shot and typically measures 1oz. When it comes to pouring straight shots or liquor on the rocks, most bars will use a 2 ounce pour.
Neat is used to order a drink that is served with no ice or mixers. It is, quite simply, a straight pour of liquor from the bottle into the glass. Neat drinks also are served at room temperature. Doubles are typically twice the size of a standard drink: If you use a 1.
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