Measuring and Pouring
Why measuring is the foundation of consistency, and how to do it fast and clean with a jigger without losing style.
Measuring is respect
A measured drink tastes the same on Monday as on Saturday, whoever makes it. Measuring also protects drink cost and responsible service.
Jigger technique
Hold the jigger between index and middle finger, right over the tin, never off to the side. Fill to the brim (the meniscus level with the rim) and tip it in with a quick wrist turn.
- Fill to the brim: a half-filled jigger is a different recipe.
- Measure syrups and juices as carefully as spirits.
- Bitters dashes count too: always use the same dasher bottle.
Free pouring
Free pouring by count works in volume bars, but only with practice and frequent calibration against a jigger. For craft cocktails, always measure.
Key terms
- Jigger
- Double-sided measure for exact portions.
- Free pour
- Pouring without a measure by counting flow time.
- Dash
- Small amount of bitters released from a dasher bottle with one flick.
Related
Rum · Shaken
Daiquiri
Rum, lime and sugar: every bartender's acid test. Three ingredients and nowhere to hide a balance mistake.
Gin · Stirred
Negroni
Three equal parts holding each other up: juniper from the gin, bitterness from Campari and spiced sweetness from vermouth. It is Italy's definitive aperitivo and a template behind dozens of riffs.
Whisky · Dry shake
Whiskey Sour
Whiskey, lemon and sugar, with optional egg white for a silky foam. Balanced, comforting and very versatile.
Sources
- The Bar Book by Jeffrey Morgenthaler
- BARTENDER.MX Editorial
Updated October 20, 2026