What is Free Pouring and How is it Done?

star_border

Steps

1. 1
   Fit the bottle with a dosing spout (pico dosificador). The spout is what makes free pouring possible — it regulates flow so the count translates to a consistent measure.

   Tip: Free pouring increases service speed and lets you build multiple cocktails at once when the bar is slammed.
2. 2
   Grip the bottle by the neck — right at the dosing spout — with your full hand, gently. Do not crush it into your palm; the grip should be firm but relaxed.

   Tip: A tense grip kills control and tires your hand fast over a long shift.
3. 3
   When pouring, hold the bottle vertically — as if pointing straight up at the 12 o'clock position. This is the 'on-pour' position and gives the most consistent flow.
4. 4
   To stop the pour cleanly and avoid drips, make a small inward circular motion. Pour upright at 12, then rotate lightly — do NOT lift the spout while cutting off the flow.

   Tip: Lifting the spout to cut is the most common beginner mistake — it causes drips and wastes liquor.
5. 5
   Keep the spout right at the rim of the glass while you rotate to cut. The pour stops where you want it, with no trail.
6. 6
   Drill the count. Practice is the path to perfection — use a training program (or a measured glass) to lock in the count for each measure (1 oz, 1.5 oz, 2 oz, etc.).

   Tip: Once the count is muscle memory, you can layer in working flair and varied serving styles.
7. 7
   Know your measurement systems. Three are common behind the bar: ounces (oz), milliliters (ml), and centiliters (cl). The Americas favor ounces; the UK and continental Europe lean on milliliters/centiliters. Use whichever fits your bar — as long as the cocktail stays balanced, the system doesn't matter.

   Tip: For competition coctelaria, switch to milliliters/centiliters with a jigger — free pouring is for speed, not for the kind of precision where every drop counts.

RAUL BARTENDER

¿Qué es el FREE POURING y Cómo se Hace? 🍸

Watch on YouTube →