How to pour through stoppers...

How do they get perfect amounts every sing pour? You're probably not new to the bar scene but maybe new to being behind the bar. What are those stopper things and how do they work, you may ask? They're actually not that complicated at all. Most likely, after you begin using them, you'll wish that you had some for your own liquor stash.

 

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1. Most importantly, you've got to find out what kind of stopper you are dealing with - there's two types. One has a roller ball, almost like a ball bearing, at the base of the stopper. As the liquid is poured, the ball will eventually hit the stem and cut off the flow. This stopper is supposed to pour a perfect shot, but can be more unpredictable. The other stopper has no ball in it and is free flow. For this type, it's all about timing. Most bartenders choose a freeflow, as it is more controllable.

2. Bartenders use a count system. Shots convert directly into this. One shot, or 1.5 oz., for instance, is a 6-count. Simply tip and pour out of the stopper and count six seconds.

3. For other ratios, simply use multiplication. A double? 12-count. One oz. would be a 4-count, two oz. would be an 8-count and so on and so forth.

4. To clean them, simply put all your stoppers into a pitcher and fill with steaming hot water. Let cool and rinse out. Sugary alcohols, like kahlua or creme de menthe, may cake onto the stoppers and you should pay extra attention to them.

There, that easy! Now go get some for your home bar so you don't have to get eye-to-eye with a shot glass.

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