Bartenders have a few different methods for knowing how much to pour when making drinks. One common method is using a jigger, which is a measuring device that typically has two sides – one that holds 1 ounce and one that holds 2 ounces.
When using a jigger, bartenders will often use a four-count pour. This means that as they pour the liquid, they count to four in their head (using the “Mississippi” method) and then stop. Each “count” is equivalent to about 1/2 ounce of alcohol. So, by the time they reach the count of four, they should have poured approximately 2 ounces, which would fill the 2-ounce side of the jigger.
The four-count pour is a skill that takes practice to perfect. Bartenders need to develop a sense of timing and rhythm to ensure they are pouring the correct amount each time. They also need to be able to pour steadily and smoothly, without any sudden movements or jerks that could result in an inaccurate pour.
Another method that bartenders use to measure their pours is by using pour spouts with built-in measuring devices. These spouts have a small ball bearing or other mechanism that restricts the flow of liquid, allowing for a consistent pour rate. Each spout may have a different restrictor, such as one that pours 1 ounce per second or one that pours 1/2 ounce per second. This allows bartenders to control the amount they are pouring more precisely.
In addition to using jiggers and pour spouts, experienced bartenders may also develop a sense of “free pouring” where they can eyeball the amount they are pouring without needing to measure it precisely. This skill comes with experience and can be useful during busy times when measuring each pour with a jigger may be too time-consuming.
It’s important to note that accuracy in pouring is crucial for both customer satisfaction and responsible alcohol service. Overpouring can lead to excessive alcohol consumption and intoxication, while underpouring can result in dissatisfied customers who feel they are not getting their money’s worth. Bartenders must balance the need to pour accurately with the need to serve drinks efficiently.
Ultimately, knowing how much to pour is a combination of skill, experience, and the use of measuring tools like jiggers and pour spouts. By practicing the four-count pour and developing a sense of timing and rhythm, bartenders can ensure that each drink they serve contains the appropriate amount of alcohol.