Jiggers & bar measures

A Japanese jigger is slim and deep, with a small cup at each end, in 25/50 ml, 30/45 ml, or 30/60 ml. There are markings inside for intermediate measures. So you can also measure out 15 or 20 ml with a single tool. Because it’s tall and narrow, you can easily see the liquid level. The 3/6 cl bell jigger has a wider base, so it’s less likely to tip over on a wet bar. It has no markings inside.

Look at the recipes you make most often. If you use American recipes, choose 30/60 ml. That’s close to one and two ounces. If you work with European recipes in centiliters, 25/50 ml is a better fit. The 15-to-75 ml multilevel jigger can do it all and is handy if you’re still experimenting. If you mainly pour shots behind the bar, a 35 ml or 5 cl chrome pour measure is faster.

Hold the jigger between your index and middle fingers, keeping it level just above the glass. Pour until the liquid domes above the rim. Fill it right to the top, because a half-full jigger measures nothing. Then empty it in one motion and hold it at an angle for a moment. The last drops of a thick liqueur count too.

Measure the strongest ingredient first, then the syrup, and the juice last. That way, you don’t have to rinse it between pours. For a negroni pour three measures of three centiliters each. For a daiquiri it’s six, three, and two centiliters. You can also keep the proportions of a gin and tonic more consistent with a jigger than with a measuring cup. Once you know the proportions, the jigger actually helps you work faster.

Stainless steel is the standard and can go in the dishwasher. Copper, gold, and black are coatings that tarnish when exposed to salt and harsh dishwasher tablets. Rinse them by hand and dry them immediately, and they’ll stay beautiful for years. Chrome scratches most easily.

Sugar syrup is the biggest problem. If you let it dry, a sticky layer remains inside the cup and the measurements are no longer accurate. So give the jigger a quick rinse under the tap between uses. When buying one, also check the measurements. If they’re stamped into the metal, they’ll last. Printed numbers wear off.

Measuring is just the beginning. What you measure out then goes into a cocktail shaker or you stir it with a bar spoon. Then you strain it with a cocktail strainer. The cocktail glass determines how long your drink stays cold, and for drinks served over ice, see the old fashioned glasses. You can find the proportions for all the classics in the cocktail recipes, with the right glass listed for each recipe. Still unsure which size to choose? Read the questions below.