Lena Savoie
Alcoholic drinks are served in different ways, depending on the type of beverage and local licensing laws. For example, in the UK, beer is typically served in glasses filled to the top, whereas other drinks, like wine, are not. This is because alcoholic drinks are served by volume, and these volumes must be strictly adhered to. Beer glasses are filled to the top as they are sold by the pint, whereas other drinks, like wine, are served in oversized glasses to allow for ice, mixers, and other garnishes, which are added according to taste. The shape of the glass is also important for drinks like wine and brandy, as the glass catches and emphasizes the aroma, which is a crucial part of the drinking experience. Bartenders also have different pouring techniques, such as the long pour, which can make the customer think they are getting more alcohol than they are.
| Characteristics | Values |
|---|---|
| Bartenders bring the bottle closer and further from the glass | To avoid spills and splashes, and to control the pour |
| Drinks aren't always mixed thoroughly | Bartenders typically pour alcohol first, which settles at the bottom of the glass |
| Shaking mixes drinks better than stirring | |
| The order of liquids poured into a glass affects how they mix |
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What You'll Learn
- Bartenders use the 'long pour' technique to make customers feel like they're getting more alcohol
- Bringing the bottle closer and further from the glass helps prevent spills
- Pouring alcohol first ensures it starts at the bottom, so it needs to be stirred to mix
- Licensing laws dictate the volume of alcohol served, which must be strictly adhered to
- Wines and spirits need a certain glass shape to emphasise aroma—an essential part of the experience
Bartenders use the 'long pour' technique to make customers feel like they're getting more alcohol
Bartenders use the "long pour" technique for several reasons, one of which is to make customers feel like they're getting more alcohol. This technique involves bringing the bottle closer and further from the glass during the pour, often in a rhythmic motion.
The long pour creates the illusion of a larger pour by extending the duration of the pour and adding a bit of theatre to the process. Customers perceive that they are getting a better deal and a more generous serving. This perception is enhanced by the flair and skill exhibited by the bartender during the pour, which can be quite entertaining.
Additionally, the long pour technique provides bartenders with better control over the pour. By adjusting the distance from the glass, bartenders can easily start and stop the flow of liquid, making it less likely to spill or overflow. This is especially useful when using spouts that aren't connected to an automatic counter or have manual mechanisms to control the pour.
The long pour also allows bartenders to visually monitor the fill line and ensure an accurate pour. It becomes a natural part of their pouring routine, helping them time the right amount of liquor without needing to constantly watch the liquid levels. This skill is particularly important when serving shots or cocktails, where precise measurements are crucial to the taste and balance of the drink.
While the long pour has its advantages, it's also simply a fun habit for bartenders. The motion can create a satisfying whistle noise, and the challenge of pouring without spilling adds a bit of amusement to their routine tasks.
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Bringing the bottle closer and further from the glass helps prevent spills
Bartenders often employ a technique where they bring the bottle closer and further from the glass while pouring. This technique is called a "long pour". It is often used to make the customer feel like they are getting a larger serving than they actually are. However, the primary reason for this technique is to prevent spills.
Bringing the bottle closer to the glass at the beginning and end of the pour helps to eliminate spilling while tilting the bottle up and down. It is also easier to cut the pour by bringing the bottle closer to the glass at the end of the pour. This technique also allows the bartender to avoid dipping the spout in the liquid and to begin the motion of putting the bottle back on the shelf.
The "long pour" technique is not usually something that is consciously learned. Bartenders often pick it up through observation or during training. It becomes a natural part of their pouring technique after performing it hundreds of times.
Bartenders also enjoy using this technique as it becomes a fun whistle noise in their head, and they can challenge themselves to see how far away they can get the bottle from the glass without spilling any liquid.
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Pouring alcohol first ensures it starts at the bottom, so it needs to be stirred to mix
When a bartender pours alcohol first, it starts at the bottom of the glass and stays there if it isn't mixed well. This is because alcohol is denser than water, and the lack of turbulence means the two liquids will take time to mix through diffusion. Therefore, the drink needs to be stirred to mix the alcohol and other liquids thoroughly. Bartenders typically add alcohol to a glass first when mixing a drink because the alcohol is measured, and the drink is then topped off with a mixer, which is usually cheaper and isn't measured.
The need to stir a drink with alcohol first depends on the desired outcome. Sometimes, it is intentional to have the alcohol at the bottom, such as in a Tequila Sunrise, where Grenadine is floated on top. In other cases, such as when making a cocktail, it is essential to stir or shake the drink thoroughly to ensure the alcohol and other ingredients are evenly distributed.
Stirring a drink with alcohol can be done manually with a spoon or straw, or a bartender may use a cocktail shaker to mix the ingredients more effectively. The type of glass used can also affect the mixing process, as some glasses have a shape that helps to emphasise the aroma of the drink, which is a crucial part of the drinking experience.
Licensing laws also play a role in how alcoholic drinks are served. In some places, such as the UK, specific measures must be used to ensure accurate volume servings for spirits. However, ice, mixers, and garnishes are not required to be of a set volume, so using an oversized glass is common to accommodate varying customer preferences.
Overall, pouring alcohol first into a glass ensures it starts at the bottom, and stirring or shaking is necessary to mix the drink evenly. The need for thorough mixing depends on the type of drink and the desired presentation and flavour profile.
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Licensing laws dictate the volume of alcohol served, which must be strictly adhered to
Licensing laws dictate the volume of alcohol served in a given measure, and these laws must be strictly adhered to. The volume of alcohol served is an important consideration for bartenders and servers, as over-serving can lead to legal consequences and liability issues. Each country, state, and region may have its own specific laws and regulations regarding alcohol service, which must be followed to maintain legal compliance. These laws are in place to promote responsible drinking and to ensure the safety of patrons. Non-compliance with licensing laws can result in fines, the suspension or revocation of licenses, and even criminal charges in some cases. As such, bartenders and servers are trained to be aware of the legal volume limits for different types of alcoholic beverages and to ensure that they do not exceed these limits when serving customers. This may involve the use of measured pours, jiggers, or other tools to accurately measure the volume of alcohol dispensed. By adhering to these licensing laws, establishments can maintain their legal standing, promote responsible drinking, and provide a safe environment for their patrons.
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Wines and spirits need a certain glass shape to emphasise aroma—an essential part of the experience
The shape of a glass can significantly impact the drinking experience, especially when it comes to wines and spirits. The right glass can emphasise the aroma, an essential part of tasting, and enhance the overall experience.
Firstly, the shape of the glass directs the flow of the liquid towards the ideal area of the mouth for optimal flavour perception. For example, a tapered glass for spirits channels the liquid to the tip of the tongue, where sweetness is perceived. In contrast, a wider glass for red wine delivers the wine to the centre of the tongue, emphasising the wine's body and depth of flavour.
Secondly, the shape of the bowl or cup of the glass traps the aroma, allowing the drinker to savour the bouquet of the wine or spirit. A wine glass with a larger bowl, for instance, allows more air to come into contact with the wine, enhancing the release of its aromatic compounds. This, in turn, intensifies the perception of the wine's aroma when the drinker brings the glass closer to their nose.
Thirdly, the shape and size of the glass can influence the drink's temperature, which also affects the release of aromas. A narrow champagne flute, for instance, helps preserve the drink's cool temperature, keeping the bubbles and delicate aromas intact. On the other hand, a wide-brimmed glass for red wine encourages evaporation, ideal for releasing the wine's complex aromas without warming the drink too much.
Lastly, the glass's shape can also influence the head or the foam of a drink, which is particularly important for beers and some cocktails. The shape can impact the head retention and, subsequently, the release of certain aromas. For example, a beer glass with a narrower top helps retain the head, keeping the beer's aroma and flavour profile intact for longer.
In summary, the shape of a glass plays a crucial role in enhancing the drinking experience, especially for wines and spirits. By directing the flow, trapping aromas, influencing temperature, and impacting head retention, the glass's shape emphasises the aroma—an integral component of tasting and enjoying these beverages.
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Frequently asked questions
Pouring drinks to the brim can lead to spillage and over-pouring can throw off the balance of the drink.
Use a jigger for precision or a pour spout to control the flow of the liquid.
Jiggers come in various sizes and styles, offering precision and consistency. Pour spouts, on the other hand, are metal nozzles that control the flow of liquid.
Practice with water first to build confidence and accuracy without wasting alcohol.
"Fill it to the brim" or "Fill it to the rim".
