

> > just would like to know your way...to get a single shot right when
> >
> > you are free pouring.
> > eva
>
> Where I work, the amount of the principal liquor, such as the gin in
> a gin & tonic, or the bourbon in a Manhattan, is 2 oz. I pretty much
> know the level of a 2oz shot in, say, a rocks glass or highball glass
> filled with ice, so I often simply eye it.
Firstly ensure you have quality pour spouts so that each will dispense at the
same rate. Fill a liqueur bottle with water and pop a spout in the top
Second pour a shot into an empty glass using a rythmic count in your head such
as one, two, three, or anything that will help you gauge the amount of time
you have been pouring for.
Check the shot you have poured using a measure then adjust your count until
you are pouring at the required amount.
Once you gain confidence with your count move onto pouring more than one shot
in a row this is done by creating a bubble in the pour spout by giving a quick
snap of the wrist, this stops the liqueur flow for a second for you to move
onto the next glass without spillage. creating the bubble is tricky at first
but plenty of practice with water will enable you to master it.
Keep pouring shots with water and each night at the start of work test
yourself with a row of glasses and measure the amounts.
another good tip is to look at your glasses when there's a shot inside and try
to get an idea of how a shot should fill the glass with or without ice,
Hope this is a help to you good luck
Pete
petewalpole[at]yahoo.com
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