For bakers, measuring is imperative when it comes to baking the perfect cake. And the requirements for a bartender to make a top-notch cocktail are just the same. Read our blog to find out why measuring is a must.
There’s widespread concern that hospitality operators are wilfully under-serving spirits and beer and/or not using correct measuring instruments (jiggers) to take advantage of patrons. Inspectors from the NMI will be carrying out nationwide inspections and fines are hefty.
Not all jiggers are made equal when it comes to accuracy. Look more closely at that round jigger. If you fill it to the top for a full measure, you'll notice a bubble forms. This is called meniscus and that can lead to bars wasting liquor and losing profits...
There is a flaw in using the white plimsoll line marked on the side of a wine glass. While lines make clear cut boundaries on the sports field or in a car park, the same can not be said for wine glasses.
Unlike spirits, there is no (in either the USA, or Australia) legal requirement for what a measure of wine should be, just some guidelines. So the question remains, what is a standard wine measure?
We understand the bar managers dilemma: seeking practical ways to reduce costs in order to increase profits. Sometimes that means streamlining certain aspects of your business. Rationalising clutter on the bar top seems like a great start, replacing multiple products with just one, but a multi-line jigger may not be the answer.
A busy night behind the bar brings plenty of challenges. Keeping the queues at bay and the customers happy is enough to give even the most hardened bartender the jigger jitters. When time is of the essence; an inadvertent slip of the hand or bump of the bottle may seem low key but they all culminate in SOWO.
If you want to spark off a good debate among bartenders you just need to ask whether they free pour or jigger. One thing’s for sure: whichever side of the fence you sit on, a consistent pour is essential to improving performance.
Ben Davidson's twist on the Tom Collins, swaps out the usual gin for Saké. It's accented with elderflower cordial and lengthened with soda water and freshly pressed Granny Smith apple juice, for a simple and refreshing drink.
Überbartools™ is for bartenders, hospitality brands and prosumers that love high-quality equipment. We design innovative, visually stunning, easy to use bar tools that elevate the experience of mixing cocktails.