Measure with shot glass? Use the old finger measurement? Or, just pour away??
You measure your bourbon? The only relevant measurement is bottle empty vs. bottle not empty.
If I’m drinking something straight, like Scotch, I’ll just pour what looks about right (usually about two fingers). If I’m using whisky for a cocktail, I’ll use a jigger.
No measuring.
Depends on the glass. If it was tapered like a shot glass, I might be a little more careful but a standard high ball or old fashioned type glass, two fingers works for me.
Like slowguy said, for a cocktail, a little more precision of called for to keep all the balances.
Pour the bourbon in a glass, drink it. If not enough pour some more.
That’s about it
“What do you like to have with your Jack Daniels?”
“More Jack Daniels.”
.
I just pour.
Measuring whiskey is for amateurs. I would determine how much I would drink based on the class. Usually that would be what you would refer to as four shots in a rocks glass.
Like a water glass full?
Stop pouring when it’s about to spill over the top?
While that may be fine for personal consumption, entertaining involves a little more protocol.
While that may be fine for personal consumption, entertaining involves a little more protocol.
The protocol is pretty simple. For a guest, the correct amount of whisky to pour (according to the Scottish experts) is the amount that the host is happy to give, and the guest is happy to receive. Also described as more than a gnat would drink but less than an elephant.
See? Simple.
Silly me and all my rules.
Stop pouring when it’s about to spill over the top?
Too close to the brim, and it might spill, especially when driving.
Two fingers, using the index and pinky.
I just pour whatever looks right, usually comes out to about two fingers neat.
If I’m drinking something straight, like Scotch, I’ll just pour what looks about right (usually about two fingers). If I’m using whisky for a cocktail, I’ll use a jigger.
This.
If it is a simple bourbon and Coke, I just eyeball it. But, for an Old Fashioned or more complex cocktail, where you really want to the flavors to mesh, I use a jigger.
Pour away.
I use the “two fingers” approach to a pour
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