Should a freepour or measure? This is a question which comes up from time to time. There is no definitive answer to this but here are some thoughts.
Freepour or measure – some definitions
Measuring is self-explanatory. You simply use some form of measure – likely a cocktail measure so that you know what quantity of each ingredient you’re putting in your drink. The alternative is to freepour where you simply pour each ingredient and guess at the quantity you’re pouring. Both have their place.
What do I do?
The cocktail measure is an essential part of any bartender or home based mixologist’s bar kit. As a result I have a collection of them. Well, 5 or 6 to be precise. They need to cover a variety of measures. The standard ‘waisted’ ones will likely be 25 ml at one end and 50 ml at the other. This is a single shot and a double shot. And also for reference this also represents a single unit and a double unit. Based on the assumption that you’re measuring a 40% ABV spirit. It will say on the bottle the alcoholic strength.
But of course many cocktails call for 35 ml or a measure and a half, or half a measure – whatever. So I have some of those too. However, I also spotted a great little plastic measure at Simon Difford’s website. I already had a glass version but this plastic one is now my go-to cocktail measure. I recommend it if you’re mixing cocktails at home as it is fairly inexpensive, easy to use and versatile. It has all the measures marked on it from 2.5 ml half a teaspoon up to 60 ml so pretty much everything you’ll need. One tip though if you buy one is to always rinse it at the end of the evening. The plastic discolours over time at the bottom where you’ve had sticky, heavy ingredients!
Mostly I tend to measure the ingredients each time I make a cocktail. Yes, it takes longer but at least I ensure that each time I make the drink it is the same. It is consistent. And I’m a bit geeky – so being precise appeals to me.
When to freepour
Other bartenders and mixologists I have worked with will tend to freepour when they can. It is quicker and if you’re serving the public – perhaps it makes it look like you know what you’re doing. In the case of the Mojito for instance, we tend to use a double measure – 50 ml of white rum. Freepouring makes perfect sense because if you guess at it, you might pour 50 ml +- 25%. Is that going to make a significant difference to the taste of the cocktail once you’ve added mint, lime, sugar syrup and a splash of soda? Probably not. However if you’re making a prohibition style cocktail where it is all small but strong measures, then freepouring is more risky. And how about a cocktail containing half a teaspoon of the strongly aniseed flavoured absinthe? Best of luck guestimating that! Same with ingredients such as Chartreuse. Anything which is strongly flavoured and complex should be treated with respect.
In summary then – the case for measuring
I don’t have strong advice on this topic either way. However, I’ll continue to use my trusty range of measures when making cocktails. But if that’s too much pfaff for you and you’re happy freepouring – go for it. Just be conscious of what type of cocktail you’re making. The general rule of thumb is that the smaller the measures the more important it is to use measures. If you’re making me a Sazerac or a Vieux Carre I hope you’ll use a measure! Cheers.