So, you’ve mastered the basics of cocktails. You can shake, stir and strain a drink with ease. You can skewer and twist and zest garnishes in a jiffy. You can float, swizzle, express, dry shake and double strain too. Congratulations, you passed Bartending 101.
Time for the next level.
There’s a lot left to learn, grasshopper. These techniques—from doubling up on jiggers and shakers, to sabering Champagne, to tapping a keg—will take you to the next level of drink mastery.
Use Two Jiggers at Once
Doubling up your jigger hand may seem like a small change, but it can vastly speed up your drinks when you’re making cocktails en masse for a party of impatient drinkers. Hold a larger jigger—a 1- and 2-ounce jigger preferably—in between your thumb and forefinger, and use it by turning your whole hand. Hold a smaller jigger—preferably a .5- and .75-ounce jigger—between your forefinger and middle finger, and use it by rotating only those two fingers in a seesaw motion. This leaves your other hand free to hold a bottle and means the correct measurement is literally never out of reach.
Shaking two shakers at once isn’t much different from shaking one, but it does take a bit more confidence in your technique. Make sure you have a firm grip on both shakers, placing your thumb, ring and pinky fingers on the bottom tin, and your forefinger and middle finger on the top tin. Everything else is a matter of style—you can tap the tins together for a bit of flair, shake them together in a tricep extension motion or alternate like a piston.