Method one: The bowl of the spoon under your
Take your bar spoon and flip it both
horizontally and vertically from the way that you would normally hold a spoon so that the bowl of the spoon is in your
hand opposing your index finger. Nestle the twisted portion of the
spoon over the pouring lip of your measuring glass, and place the
end of the spoon against the inside of the pousse café glass. Holding
the concave spoon portion of the bar-spoon will make it harder to use
it to eat your Cheerios, but should give you more control over the
speed of the pour and the orientation of the bar spoon.
If the alcohol is not already pouring along the length of the
spoon, slowly increase the angle of the spoon and measuring glass
until the alcohol begins to trickle down the length of the spoon into
If this is done slowly enough, your second layer of alcohol
should have trickled onto the top of the first and should float
lightly on top. If the drink you're making has more layers, continue
to use the measuring glass and slowly pour the drink. As you gain
experience, you will be able to speed up the process a bit, but
you'll never be able to build layered drinks quickly.
Method two: The bowl of the spoon in the serving
The other way to use your bar spoon is to push the flat back of
the bowl against the inside of the serving glass, but to otherwise
use the spoon in the same way, slowly pouring the liquid down the
handle and now onto the bowl. The idea is that the alcohol will
slide and spread out on the back of the spoon and, more spread out,
will not strike the lower layer of alcohol as quickly.
Although this method proves more difficult as you have less
control over the spoon, it also offers a faster way to pour these
This article is the seventh article in a ten article
series designed to transform people new to drink mixing
into competent bartenders. Click for the next
article in the series, Flaming Drinks.