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 Message 6663 of 22774 in Behind the Bar
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Subject: Re: getting started
From: Puddy
Posted: Tue May 10. 2005, 19:42 UTC
Followup to: "Re: getting started"  by bar.mix.master  (Tue May 10. 2005, 19:26 UTC)
The problem with the jigger is it has the stigma of being "cheap" as opposed 
to free pour, where customers think they're getting more alcohol than they're 
supposed to. Most people (at least in the US) would rather have more alcohol 
than a perfectly balanced cocktail. Anyway, how many good chefs do you see 
using measuring tools for salt, spice, etc.?

And I count both ways. The most important thing is internal tempo. If your 
tempo is off, it doesn't matter what numbers you say... you're not pouring 
accurately.


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