The Jigger is the single most important piece of barware and learning how to use a double jigger is essential to ensure that each cocktail tastes the way it is meant to. When creating cocktails it is important to follow recipes and techniques to make sure that the original cocktail is respected and recreated. A jigger is a measurement device used to accurately measure out the amount of alcohol that is needed for a cocktail. Generally they are shaped like an hour glass with two openings at each end. Some fancier jiggers might have a more rounded look.
The standard jigger is 1 oz (30ml) on the small end and 2 oz (60 ml) on the big. There are some variations on this including 1 1/2 oz (45 ml) so be sure to check exactly what size your jigger is before using it.
Types of Jiggers
There are many types of jiggers on the market today all with their own benefits. The standard jigger is a small and fat jigger that have the inherent problem of spilling the alcohol due to the shallow sloping sides. We recommend upgrading to a Japanese style to avoid this problem. These have a very steep side wall which allows for easy pouring and minimal spillage.
For the next level of Jiggers there are the rounded double jiggers that are both practical and stylish. These jiggers also allow easy pouring because the shape of the mouth is similar to a cup. The cup shape allows fast movement from your pouring station into the cocktail without any spillage.
How To Use The Jigger
The first and most important part is to understand how to measure the alcohol. If the jigger has a marking inside the mouth, this will be where the liquid should be poured to. In the case of the Japanese jiggers they have a single line inside the mouth as shown below. The rounded doulbe jigger on the other hand has 3 lines etched into the small mouth which each denote 10ml. This is perfect for experimenting with cocktails and adding small amounts of alcohol at a time. If there is no marking on the inside of the mouth it means that the liquid should be poured to very top.
If a recipe calls for liquids with different viscosity (thickness) always be sure to pour the thinnest liquid first. Start with the spirit such as rum and then move onto to pouring any thick liquids such as purees.
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