By Chef Andrew

To measure or to free-pour, that is the question. I have known mixologists who are insistent that a properly crafted cocktail must be precisely measured and I have also known those who say one must free-pour to show the imbiber that they are getting a “real” drink, as well as to speed up the bar service. In my view, they are both correct. There is no doubt that maintaining the correct ratio of ingredients is essential to making consistently excellent cocktails, but this can be achieved without having to measure into a shot glass or jigger. In the world of professional bartending a good bartender can free-pour a precise (and I do mean precise) amount by measuring the pour in their mind. This is done by internally counting the length of the pour for each ingredient until the total count of the drink is reached.  With a little practice you can quickly learn this technique, here’s how:

1. Buy stainless steel pourers (avoid cork) for your liquor bottles.
2. Fill an empty liquor bottle with water and cap it with a pourer.
3. Pour the water into a 2 oz. shot glass or jigger while counting the pour in your head, each count should equal ½ oz. When you reach 4 the shot glass should be completely filled to the rim without going over. Practice this many times keeping the count consistent (e.g. “one one thousand, two one thousand, etc.”).  
4. When you think you have the count and the pour perfectly synched, empty the shot glass and use the same technique while pouring into a rocks glass.  
5. Then pour the rocks glass into the shot glass and see if it hits the rim without going over.  If it goes over or is short of the rim keep practicing until you have perfected the count.
6. Once you have this down, know the total count for each cocktail you are making and for each individual ingredient.  For example, a straight-up martini is an 8 count (4 oz.) drink, 7 counts gin + 1 count dry vermouth.  

Note: not all pourers are exactly alike so make sure you practice with the pourers that you will actually be using.