We made this video for bartenders who work in high volume bars that do not require jiggers. Free pouring is best when you are making LOTS of vodka/sodas, rum/cokes, etc. The faster you can make those drinks the more money you will make! However, stop and use that jigger if you need to when making specialty cocktails with multiple ingredients. Cheers to you all!
This helped more than any video I’ve found! I’m a dj and this helped me figure out that the count is at 160 beats per minute so I’ve just been singing hey ya before I pour lmao and then i just shake it like a polaroid picture
Counting like music is whats helped me too! I do "1 and 2 and" and stop as I would begin the 3. I've tried "1 e and uh" for each quarter but thats a little more thinking power
I’ve been bartending for about 5 months now and nobody really trained me. Just kinda got thrown into the fire lol. Been having a great time and makin fat stacks but I thiiiiink I’ve been counting too slow lol 😝 whoops….this is really gonna help me keep our inventory on point. Thanks guys! PS - the part about which way the spout should be facing was really helpful too
When I first learned the "jerk" method of cutting liquor, I though you bounce it upwards first towards the ceiling, but the spout has to bounce downwards into the drink first then up to stop it flowing. And it can be a very small bounce downward, but just make sure it's deliberate and quick enough.
Rewatching this vid with a smile. Just finished my bartender training at the restaurant I work at.. and I learned my pour counts from these fabulous Gals. In honor of y’all, I’m going yell “Thir-sty-bar-tenders” on my first free pour count on my first shift.
I start working at a huge music venue tomorrow and I’ve only been a beertender at a brewery, and I’ve been nervous about making drinks, so this was so helpful 🖤
Hi girls! This is exactly how I pour and teach my students how to free pour 😉 the only difference is that I'm mostly in Europe so I even adjusted my ml recipes to oz so everyone can learn the same way 😁 keep going! I saw you at work at Hyde beach last year 👍👍👍👍👍 keep up the good work!
@@borna5539 yes that's kinda what I do. Ml and oz are mentioned in each recipe and oz can also be used as parts in case you don't have an exact measuring tool 😊🍸 cheers!
Just got my pour spouts. Always wanted to pour like a boss at home instead of using a jigger. Need to practice up before July 4th tiki drinks!!!! Great video!!
"Who likes to use a jigger? You're gonna look like an amateur." Wait... what?? I think this is a good space to mention that there are different types of bartending. This is "Club" bartending. Busy, high volume scenes like Clubs or Dive Bars where people order things like vodka soda, red-headed sluts, and AMFs. Then there's "Craft" bartending. Places like Speakeasys, Cocktail Lounges, Tiki Bars, etc where people order Manhattans, Negronies, or Classic Daiquiries. If you show up to a craft bartending gig trying to free pour you're going to be laughed out of there. Don't get me wrong, free pouring is good to know but it certainly doesn't make you look "more professional".
This has helped me so much. I also took an empty bottle of titos😂, with a spout and just practiced at my place with water... now my drinks taste great and I always get smiles. Love it. Counting is so important too. Definitely subbed.. loved the video and y'all made me laugh A LOT. 😂
This was so helpful! The fast 4 count was so much better for me than trying to do a 1.5 oz 4 count like I was taught. Also the spout advice seemed obvious but was news to me. Thanks!
The only trouble I have with this is the way you're showing (effectively of course in this video by the way) how to 'violently' throw the liqour down to get a clean and instant stream and then the abrupt finish. This works very well if you're pouring straight into a shaker, but if you're doing 40 glasses of avec, say, that simply CANNOT have spills all over them (think 5-star hotel), this becomes a lot more tricky to get right across the board. Thanks for the video!
The little Chuck the curly girl showed is also excellent when making shots. Though you'll need need to be a bit more careful, as to much momentum can flip the shot glass
You'll notice quite fast when the point is not facing correctly. The flow won't be consistent. Still i prefer a bottle pilot, when my speed rail is on the left i can flip the bottle while grabbing it. Downside, it needs to fill up first. Those black bottle pilots are much better though then those with the red ring. Those get stuck all the time and you'll need to level it for every shot
Great post. Informative and very enjoyable too. You two are the best! By the way, the comments and fuzzy math that Angeoa Kirk posted earlier was obviously incorrect. (guessing you both already new that)
Good video for learning the basic count...BUT if you should inform the viewers that water and alcohol are different densities. I know no one wants to waste alcohol but that difference will effect the timing and count of the pour....
A standard drink like a vodka/cran, rum/coke is typically served in an 8-12 oz glass. Most businesses do a 1.5oz pour of booze for a single liquor drink. Fill the cup with ice and the difference is what you should pour.
I have a hard time with cutting the pour using both methods, but especially the first method, because I'm short and the bar is really high and the ice bin is in front of my stomach which sort of blocks much of my movement (like I can't really swing the bottle down after cutting the pour). Any tips? Thanks ladies!
hmmm... great question! I should do another video on this one and compare different brands. I definitely look at the circumference of the spout hole. It will change the amount that the liquid flows per second. so the ones that are on the smaller side are the most ideal
Most important word in restaurants: consistency. Free pouring destroys this. It may not *look* more professional, but using a jigger is infinitely more professional.
So this technically depends on the establishment. Because a "double" just means that you're getting twice whatever the considered standard pour is. They mentioned a "standard pour" is 1.5 oz... so a double would be 3oz. 1.5oz is 6 counts because : 1.5/0.25 = 6 so a double would be 12 counts because: 3/0.25= 12. You can get the same results by multiplying the number of ounces by 4, if that's easier: 1.5oz × 4 = 6 counts 3oz x 4 =12 counts But like I said, what exactly a "double" is can vary on establishment. I've seen that cheaper or chain restaurants give only 1oz pours, making a "double" in those places be 2oz (8 counts) , while some more expensive places use 2oz pours, making a double in those places be 4oz (16 counts)... so I guess 1.5oz per drink is a good medium standard to go by, making a medium standard "double" be 3oz (12 counts)
