Pouring a proper drink is both an art and a science. Bartenders must balance a precise pour with an attractive presentation. One key technique in a bartender’s repertoire is the double pour – pouring a jigger’s worth of liquor into a mixing glass, then pouring that liquor into a second vessel before adding it to the cocktail. But why do bartenders do this? What is the purpose of a double pour? And most importantly – how many counts does it take to execute this maneuver properly? In this article, we’ll explore the reasons behind double pouring, its function in drink mixing, and how to measure out the perfect double pour.
What is a Double Pour?
A double pour refers to the practice of pouring spirits or liqueurs from one vessel into a second vessel before adding it to a cocktail. Typically, a bartender will use a jigger to measure out one ounce or 1.5 ounces of liquor. They will then pour this into a separate mixing glass or shaker. From there, they will pour the liquid into the final cocktail vessel.
So in essence, a double pour takes the alcohol on a brief detour before reaching its final destination in the glass. It serves as a small intermediary step in the drink building process.
Why Do Bartenders Double Pour?
There are a few key reasons bartenders employ the double pour:
To Aerate the Liquor
Pouring liquor between two vessels helps to aerate it. As the liquid splashes and mingles with air between containers, it opens up the flavor. This allows aromatic compounds to express themselves more fully. A double pour is especially useful when using higher-proof alcohols. The aeration helps to tame the alcoholic heat and harshness.
To Control Portion Size
A double pour guarantees accuracy when measuring out liquor. Bartenders can precisely use a jigger to portion out an ounce or 1.5 ounces. Pouring into a second vessel before the final glass protects the portion size. It prevents over-pouring directly into the cocktail.
For Visual Flair
The double pour adds a level of showmanship and visual interest to drink mixing. The cascading liquid captivates guests. It demonstrates the bartender’s skills and finesse. The technique highlights the craft that goes into building a balanced cocktail.
How Many Counts for a Double Pour?
So now we arrive at the key question – just how many counts does it take to properly execute a double pour? Let’s break it down step-by-step:
The First Pour
Using a jigger, the bartender portions out the desired amount of liquor. For this example, let’s say it is a standard 1 ounce pour. The bartender tilts the jigger slightly to initiate the pour. As the liquid starts to fall, they begin counting:
“1 thousand, 2 thousand, 3 thousand…”
In total, the initial pour into the first vessel takes about 3 counts. This ensures a full 1 ounce makes it from the bottle into the jigger. The bartender may tilt the jigger upright again to stop the flow of liquor.
The Second Pour
Now the liquor must transfer from the jigger into the second mixing glass. For this pour, an experienced bartender counts:
“1 thousand, 2 thousand.”
So just 2 counts for the second pour. This moves the liquid smoothly and quickly into the next vessel. The bartender may give the jigger a small flip at the end to drive any last drops out. But the key is a brief, crisp pour of just 2 counts.
The Final Pour
The last stage is pouring the liquor into the waiting cocktail glass. For this, the count goes:
“1 thousand, 2 thousand, 3 thousand.”
Three counts once again for a controlled, smooth final pour. The liquid should gently splash into the glass – not spill wildly over the rim.
Tips for Mastering the Double Pour
Once you understand the basics, practicing and honing your technique is key. Follow these tips for double pour excellence:
Use a Standard Jigger
A basic, two-sided stainless steel jigger with measurements of 1 ounce and 1.5 ounces works best. This allows consistent, precise pours every time.
Hold the Jigger Properly
Grip the jigger between the thumb and middle finger. Keep the index finger along the top edge for control. Place the pad of the index finger on the edge to initiate pouring.
Pour Confidently
Hesitating or shaking during the pour can cause spilled liquor. Pour decisively in a steady stream.
Use a Towel to Absorb Drips
Keep a towel folded neatly nearby to catch any drips and wipe clean jiggers and vessels between uses.
Practice with Water First
Master the counts and motions using only water before transferring the skill to real liquor.
Visualize the Count
Hearing the count rhythm in your head helps maintain a consistent pour pace.
Stay Focused
Tuning out distractions keeps the pour count perfectly timed. Don’t let chatting or background noise throw off your rhythm.
Have Confidence
Trust your instincts and don’t overthink the pour. Let your hands follow your internal liquor metronome.
The Double Pour in Cocktail History
While popular in modern mixology, the double pour actually has a long, rich history. In the early 1800s, renowned New Orleans apothecary Antoine Amédée Peychaud frequently used the technique. It became an iconic move within his signature brandy toddies and Sazeracs. The double pour helped integrate the flavors of Peychaud’s proprietary bitters and absinthe rinses.
In the late 1800s, celebrity bartender Jerry Thomas traveled America and Europe dazzling guests with his showy drink preparation. The flashy double pour highlighted his skill and drink mastery. It added entertainment value that wowed 19th century bar crowds.
During American Prohibition in the 1920s, double pouring helped mask potent homemade moonshine and bathtub gin. The aeration mellowed the harsh liquors’ bite within cocktails. Countless speakeasies relied on the technique to make primitive hooch more palatable.
Using Double Pours Beyond the Bar
While most commonly used by bartenders, the applications of double pouring translate beyond the bar as well:
Coffee
Double pouring freshly roasted coffee between vessels helps release aromatics and degasses the beans. Try transferring french press coffee back and forth prior to serving.
Beer
Pour hard-to-pour bottle conditioned beers like hefeweizens and wits gently between glasses. This rouses the yeast for an optimal presentation.
Wine
Letting wine breathe via a double pour can soften tannins in young red wines or open up aromas in cool climate whites. Simply pour from bottle to decanter and back again before serving.
Tea
Just like coffee, double pouring loose leaf tea allows flavonoids and aromas to fully develop. Try pouring black tea between vessels prior to steeping.
Cocktails
For home mixology, double pour cocktail ingredients like vermouths, sherry, or liquor to integrate flavors.
Double Pouring Dos and Don’ts
While a useful and impressive technique, double pouring must be done with care to avoid waste and messes:
DO:
- – Use a correctly sized jigger for accurate portions
- – Hold the jigger securely by the thumb and middle finger
- – Pour with confidence in a steady, consistent stream
- – Follow the proper three count rhythm for each stage of the pour
- – Visualize the count mentally like a metronome
DON’T:
- – Overfill the jigger and spill excess liquor
- – Hesitate or shake during the motions
- – Lose track of the pour count mid-technique
- – Allow pours to splash wildly and overflow vessels
- – Double pour highly expensive or rare liquors
Calculations for Correct Double Pours
To analyze the double pour mathematically, let’s crunch some numbers:
Variables:
- V1 = Volume of liquor in initial jigger pour
- V2 = Volume transferred in second pour
- Vf = Volume of liquor remaining in final glass
- t1 = Time in counts of initial pour (3 counts)
- t2 = Time in counts of second pour (2 counts)
Consistency Equations:
- V1 = V2 = Vf
- t1 = 3 counts
- t2 = 2 counts
Sample Calculation – 1 ounce double pour:
- V1 = 1 ounce (by jigger measurement)
- t1 = 3 counts (standard time for initial pour)
- V2 = V1 = 1 ounce (liquor transfers fully between vessels)
- t2 = 2 counts (standard time for second pour)
- Vf = V2 = 1 ounce (no liquor lost between pours)
This model can be scaled up or down for larger or smaller double pour amounts. But the key variables remain fixed based on standard pouring practices. A successful double pour depends on the consistency of timing and the full transfer of liquid between each stage.
Troubleshooting Double Pour Issues
Problems can arise even with experienced bartenders. Here are some troubleshooting tips:
Too much liquid in jigger – Adjust fill level and pour time
- Don’t overfill jigger initially to prevent overflow
- Extend pour counts to 4 or 5 seconds if too much liquid
Drips and spills – Check pouring motion and hand positioning
- Use a secure grip and proper hand angle
- Pour decisively in a straight stream, no shaking
Uneven flow between vessels – Verify pour counts
- Maintain same 3 count and 2 count rhythm between pours
- Visualize counts mentally like a metronome
Loss of liquor volume – Evaluate transfer between containers
- Ensure flip and tilt motions fully empty each vessel
- Watch that all liquid transfers between each container
Inconsistent results – Practice with water and reset
- Hone technique with water first before actual liquor
- If pour gets off track, start over mindfully
Slowing down, visualizing the counts, and resetting is key if the double pour process begins to deteriorate. With enough practice, the timing will become second nature.
Proper Double Pours Create Better Drinks
From aerating liquor to guaranteeing accurate portion sizes, double pouring brings functionality and flair to the drink building process. Master bartenders rely on this fundamental technique to craft well-balanced cocktails. With a graceful and mindful approach, you can achieve double pour perfection. Simply etch the counts into your muscle memory and let intuition guide your hands. So grab a jigger, take a breath, and start practicing your double pours! Both your techniques and your drinks will improve with each round.
