Message 14466 of 22774 in Behind the Bar

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> The short pour. 
> - Unsure if this implies anything more special than "short pour"
> 
> The long pour
> - I interpret this as 'high pour'. Pouring with a longer stream 
> looks like more is happening. Chasing the bottle down to cut at the 
> end looks like you are throwing even more in, but you are just 
> following gravity.
> Flair variation is "the Pump" where this action is repeated, but 
> despite appearances, less liquid is actually poured than the motion 
> and duration would suggest.
> 
> The ice mountain,
> - Pack the glass with ice, even above the rim. Sprits melt it fast. 
> Volume in the glass looks good both due to ice displacement and 
> dilution.
> An extension for this (useful for LIITs) is to repack with even more 
> ice once the spirits are added and the ice settles.
> 
> The spring thaw.
> - Wet ice. Slushy ice. Small cubes.
> Much greater displacement due to better packing of ice volume in the 
> glass. Additional dilution from surface water.
> 
> The speed-rack shuffle
> - Um, anyone? Unless it refers to swapping brand X for Y I'm unsure 
> what this would achieve.
> 
> The hot shot,
> - OK, I'll go with pouring mixer (shooting from the gun) before the 
> spirit is finished. 
> 
> The gravity wave,
> - As described, agitating (like waving the flag) the bottle while 
> pouring to slow and disrupt the flow. Looks like you are attempting 
> to shake more out of the pourer for them, however centrifugal force 
> can completely stop it indefinately. Very impressive when used into a 
> shaker tin where they don't see the flow!
> 
> First impression flim-flam
> - Pour the drink as usual, with straw, and add a dash of spirit right 
> into the straw itself. First sip will be much stronger! 
> 
> What'll we call 
> - Smaller glasses than usual, or with big thick bases and/or sides
> 
> A couple more anyone?
> Yes, I do advocate any of the above methods in context, except an 
> actual "short pour" or bottle-switching.
> 
> .dan.

One more to add, let's call it the "Freezer Burn"

Keep a liquor chilled in the ice/cooler/freezer.  When you pour it over ice, 
you will have less dilution.  Combine this with "The ice mountain" and you'll 
have a drink with a lot more solid ice, the normal amount of alcohol, and only 
as much mixer as you would normally have in the ice mountain.  The benefit of 
course, without water dilution, the customer tastes more alcohol.  Obviously, 
this could be turned into a slight underpour to produce a drink that tastes 
normal but has less alcohol in it.

I thought about this one shortly after I quit and realized that I could have 
convinced all of the more annoying Jack & Coke drinkers that I was overpouring 
for them without ever having to.

-- 
Cody