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Three secondsThis is the answer. A traditional speed pourer takes 3 seconds to pour 1 shot (nip or serve) of alcohol. A form of mathematical absolutism is created through the combination of gravity, airflow, and liquid. or at least that’s what we’re led to believe!Most bartenders use a standard “four count” to free-pour — a count of . . . 1 – 2 – 3 – 4. The “four count” is preferred because it breaks down so easily — “1” equals a quarter shot, “2” equals a half shot, on up to a full “4” count — which is the house pour, or one full shot.The answer comes down to a simple number 3. The magic of 3, or the 3 seconds taken to pour 1 shot (nip or serve) of alcohol via a traditional speed pourer! The science is a combination of gravity, airflow and liquid to create a form of mathematical absolutism… or so we’re lead to believe!
Contents
How long is a pour for a shot?
Most bartenders use a standard “four count” to free-pour — a count of . . . 1 – 2 – 3 – 4. The “four count” is preferred because it breaks down so easily — “1” equals a quarter shot, “2” equals a half shot, on up to a full “4” count — which is the house pour, or one full shot.
How many seconds do you count to pour a shot?
The answer comes down to a simple number 3. The magic of 3, or the 3 seconds taken to pour 1 shot (nip or serve) of alcohol via a traditional speed pourer! The science is a combination of gravity, airflow and liquid to create a form of mathematical absolutism… or so we’re lead to believe!
How much is 1 pour?
A standard pour is what is typically provided to guests at bars and restaurants when liquor or champagne is ordered. Its size depends on the type of alcohol and drink ordered. It’s typically 1.5 fluid ounces for 80 proof liquor and 4 fluid ounces for champagne.
How much is a one second pour?
Given the above, an ounce pour is 2 counts. That’s roughly one second of pouring.
How long is a 2 oz pour?
Pouring a Finger
You may have heard someone say the phrase, “a finger of whiskey.” The idea is that a pour of liquor to the height of a finger held horizontally alongside the bottom of glass should roughly equal two ounces.
What is a free pour?
For the uninitiated, the free pour is one that is done by the experienced bartender who can accurately pour out the ¾, 1 oz, or 1.5 oz pour by counting or eyeballing the flow, and does not need to use a jigger or some other method of pour spout regulation.
How many ounces in a neat pour?
Neat drinks are about two ounces, not chilled, there are no extra ingredients (even ice) and no, you can’t order an Irish Car Bomb neat. Brandy and whiskey are the most popular spirits to drink neat. High-quality spirits of any kind are commonly enjoyed neat as well.
What is a standard bar pour?
The most common pour sizes for liquor drinks are 1.5 oz. and 1.25 oz. Approximately 80% of bars use a 1.5 oz. pour, making this the most common portion size by far.
What is a standard bourbon pour?
A standard bourbon pour is the same as other whiskeys- 1.5 oz for a shot, 2 ounces for a neat pour or on the rocks, and 3 ounces for a double. Let it sit for a few seconds, swirl it, and open the aroma.
What is a double pour?
Pour Size Considerations for Doubles
Doubles are typically twice the size of a standard drink: If you use a 1.25 oz. pour size, a double will be 2.5 oz. If you use a 1.5 oz. pour size, a double will be 3 oz.
What does bruising mean in bartending?
Bruising simply refers to diluting the liquor with the melted ice (water) thus making the drink weaker. Those who prefer their cocktails shaken like this because it makes for a more smooth drink. Diluted alcohol means less burn in the throat.
How do you measure whiskey pour?
How Do You Measure Whiskey Pour? “Fingers” are the unit of measurement for whiskey. You can fill up a finger’s width of the glass by holding it next to the glass. ordered two fingers of whiskey, the amount that would be in your glass would be roughly two adult-sized fingers wide.
How big is a standard shot?
The standard shot glass contains about 44 ml or 1.5 oz. This is the amount of liquor that is typically served in a single shot.
How much liquid is in a shot?
The accepted amount of liquor served in a shot glass in the U.S. is 1.5 ounces or 44 milliliters. Even though the government has never officially set a standard measurement for a shot, the state of Utah formally defines it as 1.5 fluid ounces.
How many ounces in a neat pour?
Neat drinks are about two ounces, not chilled, there are no extra ingredients (even ice) and no, you can’t order an Irish Car Bomb neat. Brandy and whiskey are the most popular spirits to drink neat. High-quality spirits of any kind are commonly enjoyed neat as well.
Pouring Vodka, How Many Seconds Is A Shot? – BlackTailNYC.com
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Pouring Vodka, How Many Seconds Is A Shot?
Three secondsThis is the answer. A traditional speed pourer takes 3 seconds to pour 1 shot (nip or serve) of alcohol. A form of mathematical absolutism is created through the combination of gravity, airflow, and liquid. or at least that’s what we’re led to believe!
How Long Is A Shot To Pour? To free-pour, most bartenders use the “four count” method – a count of 4. – – – – – – – – – – – – – Four counts represent a full shot – one means a quarter shot, two means a half shot, and four means a full shot – the house pour.
What Is A Normal Shot Pour? Almost all bars in the United States serve this standard liquor pour. is 1. 5 ounces. The majority of them. However, a few stand out. A few large corporations pour 1 per cent. A simple cocktail typically contains 25 ounces, but some high-end establishments pour two ounces of complex cocktails.
How Many Seconds Of Pouring Vodka Is A Shot? In the end, there is only one number that matters. A traditional speed pourer takes 3 seconds to pour 1 shot (nip or serve) of alcohol. A form of mathematical absolutism is created through the combination of gravity, airflow, and liquid. or at least that’s what we’re led to believe!
How Long Of A Pour Is One Shot? Four counts represent a full shot – one means a quarter shot, two means a half shot, and four means a full shot – the house pour. Most students make the mistake of putting the cart before the horse when teaching this count.
How Do You Pour Alcohol Without Measuring? Counting to four (yes, with “Mississippi”) as you pour is exactly what it sounds like. Pour to four, stop, and keep drinking. Each “count” should be equivalent to about 12 ounces of booze. When you have a little practice, you will find that what ends up in your glass will fill a jigger to the two-ounce mark.
How Many Seconds Is A Double Pour? Three ounces or 88 milliliters of whiskey make up the whiskey double. Because a standard shot glass holds about 1 ounce, you can use it to measure. If you would like to try free pouring, you can count to 6 seconds as you pour 5 ounces at a time.
What Is A Long Pour Drink? Mix drinks with more alcohol than they call for in their recipes by means of long pours. In order to achieve the perfect long pour, practice different drink measurement techniques, each of which yields a heartier, more potent cocktail than the last.
How Many Counts Is A 2 Oz Pour? Are in nts Is a 2 Oz Pour? When using a pour spout, a 2-ounce pour equals 4 counts. Counting “one one-thousand, two one-thousand, three one-thousand, four one-thousand” until you reach the end of the list.
5 Oz? U.S. law specifies that a shot glass can hold up to 8 oz. of liquor. is 1. 5 oz. (44 mL) Despite the fact that the federal government has never set a standard measurement for a shot, the state of Utah does. There are 5 ounces in 5 mL.
How to “Free Pour” like a Pro in 10 minutes (or less)
Ever wonder how professional bartenders easily free pour so accurately — one ounce, one and a half, or two ounces — all without using a shot glass or jigger? How long does it take to master this skill? C heck out our video below and you’ll see it takes far less time than you’d think.
At Johnny D’s, Oscar is a kick-ass bartender . . . but because the club uses a measured pour, he never perfected doing it free-hand.
A couple of weeks ago I laid down a challenge. I told Oscar that he could quickly develop this skill in less than ten minutes . . . and learn it so well that he’d immediately be able to train someone else.
Last week we actually tried it, and at the end of this introduction you can watch the video we made of our project.
You’ll see Oscar now free-pouring like a champ, and also training Brittany, a waitress at the club with no prior bartending experience.
(You’ll also learn how to do this on your own . . . in only a few minutes.)
Quick background on the “four count” . . .
Most bartenders use a standard “four count” to free-pour — a count of . . . 1 – 2 – 3 – 4. The “four count” is preferred because it breaks down so easily — “1” equals a quarter shot, “2” equals a half shot, on up to a full “4” count — which is the house pour, or one full shot.
The most common mistake when teaching this count is to put the “horse before the cart.”
I’ve seen bartenders make the trainee start pouring blind immediately. The trainee pours blind into a tin cup, then empties it into a measuring glass to see how they did . . . short pour one time, then too much the next.
Then they try again.
And again.
And again.
It’s much faster to simply pour into a long row of shot glasses, over and over. Just keep pouring into a shot glass while counting — until you have the exact count down like a musical beat. Then measure how you do with a blind pour, using that learned count . . .
Do bartenders spend their life counting . . . ?
While it’s useful to count at the beginning, just to establish the rhythm — once you have your exact count and you’ve been using it for a while — you won’t actually be counting at all.
To start, when practice is over and you’re actually working behind the bar, you’ll use a “silent count” — (as Brittany does at the 5 minute mark in the video.) Very quickly that “silent count” will become a “muscle memory.” Your wrist and arm will know the exact four-count just by the “feel” of the time your arm is raised.
The video . . .
First, I have to say that I’m not a great camera-man.
I also want to remind you (once more) that Oscar is teaching this lesson less than ten minutes after he’d learned the method himself. (This is the way we planned it . . . we wanted to demonstrate how easily the skill can be both learned, and taught.)
I guess I’m pointing this out because there sure are some rough spots in the video. There are things that we would have changed if we’d done it a second time. (For example, towards the end of the video, Oscar is interrupted by a woman wanting to purchase a Johnny D’s T-shirt.)
And if we’d done it more than once, maybe we would have cut down on the beginning of the lesson, where Brittany is just learning the feel of the bottle.
But we had already decided . . . no editing, no corrections, just one chance. So once the camera started rolling we were committed to “keep on trucking,” just to prove that learning how to “free-pour” is a ten-minute task.
(Actually, in this case, an 8 minute and 29 second effort.)
So here it is . . . if you follow the method in this video, you’ll be free-pouring like a pro in no time at all. (One suggestion: Enlarge the video to “full screen” and you can better see how accurate Brittany becomes at pouring exact shots.)
Thanks to Johnny D’s and owner Carla DeLellis for the use of her facilities and staff.
Figuring Alcohol… The Science of Pouring
Figuring Alcohol… The Science of Pouring
Why is Free-Pouring so entwined in bartending mythology?
Is there math or science behind the bigger story to counter the heart felt passion of Free-Pouring!
Whichever side of the debate you’re on… it’s fair to say that Free Pouring involves passion and heart whereas Jiggering (figuring) is more a discussion confined to the library of the mind!
So putting this aside let’s look at some of the why before we get into the math and science!
Free Pouring Passion
There’s something riveting watching a bartender doing their thing… almost the equivalent of a martial arts “pouring carta” or “liquid tai chi “ ; connecting mixologist and guest in a sublime moment of magic!
The magic comprises 3 distinct elements:
Mastery/Respect: Like a London cabbie passes the “Knowledge”; bartenders demonstrate mastery through bottles via liquids.
Dexterity: Conductors lead orchestras: so bartenders twirl the wrist, execute bottle cuts and bottle bounce to affirm their nuanced control over the “flow de vie”.
Ring Mastery: Step right up… watch the show… see the bartender defy gravity, be amazed by the control of flame, unbridled ice taming, shaking and writhing … delivering to you, the thirsty guest, a liquid exception in a glass!
When Free-Pouring is considered within this context it’s hard for science to compete!
The Science
So what’s the central tenant anchoring the Free-Pouring thought process?
The answer comes down to a simple number 3.
The magic of 3, or the 3 seconds taken to pour 1 shot (nip or serve) of alcohol via a traditional speed pourer!
The science is a combination of gravity, airflow and liquid to create a form of mathematical absolutism… or so we’re lead to believe!
Based on the 3 count system, let’s break time into discrete volume equivalents.
Time Volume .5 Second 5 mL or ⅙ Oz 1 Seconds 10 mL or ⅓ Oz 2 Seconds 20 mL or ⅔ Oz 3 Seconds 30 mL or 1 Oz
Observation: As 3 is an odd number, not divisible by any other number other than itself or 1, we will see some rather weird fractional times to equate to discrete dispensing amounts.
Question: How do the above times relate to what constitutes a shot or serve of alcohol?
Answer: Doesn’t that depend on one’s country or jurisdiction?
Legislative Pouring Volumes
There are different accepted international serves, it’s quite staggering!
See below via geographic area, standard pouring volumes with arising time equivalents. (Based on the 3 second count)
Country Standard Serve Pouring Time (Seconds) Europe 20 mL 2 Europe 40 mL 4 United Kingdom 25 mL 2.5 United Kingdom 35 mL 3.5 United Kingdom 50 mL 5 USA / Canada ½ Oz 1.5 USA / Canada ¾ Oz 1.75 USA / Canada 1 Oz 3 USA / Canada 1¼ Oz 3.75 USA / Canada 1 ½ Oz 4.5 Australia / New Zealand / Asia 15 mL 1.5 Australia / New Zealand / Asia 30 mL 3
OK, now let’s focus on how we can track or count time?
Tracking Time
Bartenders hone their 1, 2 and 3 second pouring via practice. Interestingly there’s a correlation within the bartending community of Free-Pouring accuracy and sexual prowess. At a guess maybe it’s like liquid succumbing to mastery… Please add your own thoughts here.
Some of the widely accredited techniques for maintaining Free-Poring accuracy.
Counting according to internal syncopation… varies from person to person. Muscle memory… Training repeatedly using a bartender pour test kit ( ProCheck™ )… where one feels the time to mentally imagine a pouring volume.
This all makes sense, right… except what happens to accuracy when a bartender is momentarily distracted or tired? Based on the figures above, doesn’t a blink of the eye, representing a part of 1 second, equate to pouring 5 mL or ⅙ Oz of alcohol! If this volume is then over-poured could this become somewhat problematic, particularly when replicated by hundreds of drinks a night!
Viscosity
Viscosity: is the notion that volume flow rates change when a spirit or liquid is less runny than say the consistency of vodka… due to:
1. Sugar Content
2. Cream or milk content
Viscosity is also affected by factors such as heat and cold… the warmer a liquid the runnier it is, the colder a liquid the slower it runs!
Wouldn’t this suggest that one’s Free-Poring calculations must change to accommodate for the differences of viscosity? Is there a formula or technique to precisely work this out?
If there is, it’s probably safer to call it guessing!
Gravity:
Timing works if the speed which liquid traverses through a speed pourer (see below) is uniform. What happens to liquid flow rates when a bottle is tilted, does the flow rate alter by the remaining volume of liquid and/or air left in a bottle? Does, air pressure and gravity impact pour flow, what about temperature and altitude?
Speed Pourers
Speed Pourers are the tools to pour alcohol from a bottle into some sort of receiving or serving vessel. And like every other multi-dimensional aspect to Free-Pouring they’re made in different factories with different manufacturing techniques, material variations, dimensions. Each variation changing the speed of liquid flow rates!
Check out some of the examples below… pretty easy to see how the pour out points or mouths vary in diameter.
Its all too Confusing… Better use a Jigger and a better Speed Pourer
It’s unbelievable how many related and unrelated variables there are to dispensing alcohol consistency!
There’s too much at stake to focus on trying to be consistently accurate by imagining the outcome desired.
To save a whole lot of pain, over-pouring, second guessing, compliance issues… just invest in an accurate better tools.
Yes, using a jigger is really boring… however if the desired outcome is a guest re-ordering another drink, game over!
Go Figure with a Jigger!
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