How to Free Pour – Bartender’s Secrets

How to Free Pour – Bartender’s Secrets

The Count is the Secret to the “Free Pour”

Once you’ve got the hang of moving the liquor steadily through your speed pourer, it’s time to develop what is known as the count.

How to do the Count

The trick is to count off in your head about how long it takes to pour an ounce of liquid into a glass. Now everybody’s count pace and pour will be a little bit different, but its suggested that you try to get your count/pour to about 4 = 1oz.. That is from the moment you start pouring, you begin to count 1… 2… 3… 4…, and the amount of liquid you have in the glass should be about 1 oz.

How to Practice the Count

A great way to practice this technique is to get an empty fifth bottle filled with water, a standard drinking glass, and a shot glass or jigger. Using your count, try to pour about an ounce into the standard glass and then from the glass into the shot glass or jigger. The goal of the exercise is to not have any liquid overflow the shot glass or jigger. Keep it up and before long you will have a solid count technique down. It should be noted, as mentioned above, everybody’s count is going be a little different, so just develop what works for you until you get the right measurement.

There you have it, some straightforward and simple methods to ensure your cocktail recipes are done right.

Instructor: (demonstrate) Counting pour (5-10 times) Student: Follow counting pour technique (20-40 times)

How to Start Pouring Shots Using a Jigger

INSTRUCTOR: Demonstrate pouring into a jigger, explain reasons to use/not to use a jigger

STUDENT: Practice pouring into a jigger then putting it into the drink.

There are benefits to using a jigger (or another measuring device) for mixing drinks. Many bars ask their tenders to use them to control the amount of liquor being poured (and control profits) and to ensure drinks are consistent inside the establishment. If you’re mixing up drinks for a private occasion and you’re partaking, using a jigger is smart. Have you ever noticed your free pour shots get- ting larger as the night goes on? Well, it’s likely they do because your perception has been impaired and your drinks may be getting tougher than you bargained for. Then, there’s the occasion of the finely balanced cocktail. Not talk- ing about mixed drinks here, but those French Martinis, Monkey Glands and Tuxedos, which are sensitive to over and under pours of one ingredient or another.

Some bartenders swear by the jigger, some feel restricted by the control. Pouring into a Shot Glass

STUDENT: Practice pouring a shot. Practice pouring into multiple glasses (if available) Do this by going close to the top (but without spilling)

Bonus: How to Cut Lemons for Cocktails

1. INSTRUCTOR: Demonstrate the proper way to cut a lemon use half of lemon

2. STUDENT: (using the diagram below) Cut second half of lemon

TIP: The outside of the lemon is where the flavor lies. When adding a lemon twist to a drink, slowly rim the edge of the glass with the outside of the lemon twist and then twist a drop into the

Figure 2-1: Cutting lemon twists.

Figure 2-1 illustrates the procedure for cutting lemon twists. 1. Cut off both ends of the lemon.

2. Insert a sharp knife or spoon between the rind and meat of the lemon and carefully separate them.

3. Cut the rind into strips.

Slices vs. Wedges

Figure 2-3: Cutting lime slices.

Figure 2-4: Lemon or lime wedges.

Lime slices (Figure 2-3)
1. Cut off both ends of the lime.
2. Slice the lime in half.
3. Lay each half down and cut it into half-moon slices.

Lemon and lime wedges (Figure 2-4)
1. Slice the lemon or lime in half the long way.
2. Lay the cut halves down and halve them again. 3. Cut wedges from the lemon or lime quarters.

Lemon Twists