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How to always adjust correctly with quantities.


According to their alcohol content, all drinks have serving quantities that must be respected. However, there are - small - variations depending on the nation and local customs and traditions. We can say that, in general, the lower the amount of alcohol in the product - the greater the dose to serve. Short comparison table.

Fruit juices, carbonated and non-carbonated drinks - 0 alcohol - minimum serving dose 100 ml. up to 150-200 ml.
Beers - on average 5% alcohol - the bottles are 25 cl. or 33 cl.
Wines - on average 12% alcohol - the dose in the glass should be 100 ml.
Fortified wines and vermouth - alcohol content from 17 to 22% - serving dose around 55 ml.
Liqueurs and bitters around 30 degrees - serving dose from 4.5 to 5.5cl.
Distillates and liqueurs of 40 degrees alcohol - 4cl dose.

To obtain the ability to always serve the right dose for commercial income needs or for the strict needs of business management, you need to train a lot at home with the measuring cup that can be found quite easily in specialized stores. You shouldn't think of working with all the same bottles and with the dosing spout that regulates the outflow of the liquid. as do those who practice flair or free-style. The bottles are very different from each other, with or without drop regulators and different quantities of liquid inside. It is very professional to work with the bottles in their original packaging. Furthermore, it is not nice to break the measuring cap, especially when it is heat-sealed to the neck of the bottle. In moments of hard work it generates free nervousness. We learn to work naturally, always balancing the weight of the bottle in order to regularize the flow of the liquid and to be able to count how much we pour. YES, I said count. Let's see why. Equip yourself with the jigger, prepare different types of bottles with dispenser and fill them with water. The largest part of the measuring cup is 4 or 5 cl. , fill it while you count to 6, then pour it into a glass and you will see the dose level of a hypothetical whiskey. When you have done tests after tests, try the inverse form. Pour the dose into a glass for a count of 6 and check what your margin of error is. Until now you have used bottles with dispenser, now try without the dispenser and you will see that it is not as simple as it seems. Now you will have to learn to balance the bottle so that the outflow of the liquid is similar to when it comes out with the dispenser. This will allow you to count up to six and give you the right amount you want. Also applies with the 2.5 cl measuring cup. or to pour larger doses into a glass. Just subtract or add numbers to get an optimal result. Learn to do it mentally and you will do it even after thirty-five years of work as this 6 rule enters your DNA and you never take it away even if you become a fantastic professional. I hope, as always, I have been clear enough.
Watch the video and if you found it useful offer me a coffee, it would be nice of you. Thanks !!!

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