ShowTenders: Basic Bartending - Jigger

practice at home by matching bar measurements to your stance, using a 42-inch bar height and the distance from the speed rail to the bar top.

Use electrical tape to designate your practice bottle, marking the neck above and below the logo and the bottom, to prevent using real product and protect your liquor license.

Discover the spill-stopped pour spout with a removable rubber part grooved to align with the breather shaft and breather hole, ensuring proper insertion into the bottle neck and reducing spills.

Grip bottle by the neck with thumb and index finger in the socket; keep it parallel to the forearm below threads to protect breather hole during pouring.

Grip the jigger with the index finger and thumb above the center, middle finger behind for balance. Keep the top about a half inch above the rim to prevent spills.

Practice no water pouring with an ounce-and-a-quarter jigger, switching hands, and precise positioning to pour from the 2 o'clock position, rinse, and return the jigger to the tin.

Practice no water right hand front, pouring with the jigger about a half inch above the tin rim and bottle raised to the 2 o'clock position, then rinse and reset.

Master no-water pouring using a two-ounce double-sided jigger and a one-ounce jigger with the left hand, aligning the jigger about half an inch above the tin rim as you pour.

Demonstrates precise jigger pouring: measure two ounces, pour at the 2 o'clock angle, keep half an inch above the tin, dump to cut off, switch hands, rinse, return the jigger.

Master the wiggle wiggle technique to loosen the rubber grommet with the left hand. Use the left hand to pour and cut off, building dexterity and reducing blister risk.

Master the wiggle wiggle technique to remove pour from bottle neck, fill the practice bottle with water, and pour toward you to control flow and protect ice.

grab a shot glass, measure an ounce and a quarter with a jigger, pour slowly to ensure every drop lands, rinse and return the jigger to build muscle memory.

Learn to pour Maker's Mark with a quarter jigger to 1.25 oz into a clean highball glass, while maintaining clean glassware and precise pour technique to prevent spills.

Learn to craft a Cuba Libre with rum and Coke, ice, and a fresh lime garnish, using precise bottle handling and the soda gun for consistency.

Learn to make a screwdriver by measuring vodka with a jigger, shaking orange juice, and pouring into an ice-filled glass with a half-inch fill window.

Master the Madras by measuring 2.5 oz with two 1.25 oz jiggers, add cranberry juice, fill with ice, and shake before serving; leave a half-inch headspace for settling.

Learn to craft a long beach iced tea by combining vodka, rum, gin, and triple sec with cranberry juice, shake with ice, and top with cranberry juice, lemon garnish.

Learn to craft a classic long island iced tea by combining vodka, rum, gin, triple sec, and sour mix, then shake, top with cola, and garnish with a lemon.

Learn to craft a margarita rocks with a salted rim, lime wedge, ice, tequila, triple sec, and margarita mix, shaken and poured with a jigger and tin.

Learn to craft a mojito by muddling mint with sugar and simple syrup, then add Bacardi rum, ice, and soda water before shaking and garnishing with mint.

Learn to craft a layered coffee cocktail using Kahlua, peppermint schnapps, and Bailey's in a shot glass, mastering jigger measurements, bar spoon techniques, and pour control for a distinct drink.

Master the cosmopolitan with precise ounce-and-a-quarter measurements of absolute citron vodka, vigorous shaking, and pouring into a martini glass; garnish with lime and lemon, and rinse and chill equipment.

Learn to craft a Bombay Sapphire martini by pouring 1.25 oz gin and 0.75 oz dry vermouth, stirring over ice, straining into a chilled glass, and garnishing with olives.

Master strawberry daiquiri technique using a jigger, Bacardi, strawberry mix, and blender, with precise five-ounce pours, burping the blender, and a strawberry garnish.

Master the piña colada swirl by blending ice with pina colada mix and strawberry mix, adding liquor first, measuring five ounces for 14-ounce glass, garnishing with pineapple, toasted coconut.

Blend vanilla ice cream with vodka, Kalua, Baileys and half-and-half to make a mudslide, then top with whipped cream and an upside-down chocolate crown.