Good drinks start with good measuring. Before we talk about flavor, let’s get comfortable with the numbers on the bottle, the marks on the jigger, and the few tools that make the job easy.
Measurements you will see in recipes
American recipes use fluid ounces (oz). If you do not own a jigger yet, your kitchen measuring spoons will do the job.
| Recipe says | Kitchen equivalent | Metric (rounded) |
|---|---|---|
| 2 oz | 4 tablespoons (1/4 cup) | 60 ml |
| 1 1/2 oz (a standard shot) | 3 tablespoons | 45 ml |
| 1 oz | 2 tablespoons | 30 ml |
| 3/4 oz | 1 1/2 tablespoons | 22 ml |
| 1/2 oz | 1 tablespoon | 15 ml |
| 1/4 oz | 1 1/2 teaspoons | 7.5 ml |
| Splash | No fixed amount, usually 1/4 to 1/2 oz | about 10 ml |
| Dash (bitters) | One quick shake from the bottle, a few drops | under 1 ml |
Bottle sizes
- 750 ml (a “fifth”): about 25 oz, or roughly sixteen 1 1/2 oz pours.
- 1 liter: about 34 oz, or roughly twenty-two 1 1/2 oz pours.
- 1.75 liter (a “handle”): about 59 oz, or roughly thirty-nine 1 1/2 oz pours.
Proof, ABV, and the standard drink
ABV stands for alcohol by volume, the percentage of the liquid that is alcohol. Proof, in the United States, is simply twice the ABV. So an 80-proof vodka is 40% alcohol, and a 100-proof bourbon is 50%.
Most spirits land between 35% and 50% ABV. Liqueurs run lower, usually 15% to 40%, because they are diluted with sugar and flavorings. Cream liqueurs are often under 20%.
In the U.S., a standard drink contains about 0.6 oz (14 grams) of pure alcohol. That is roughly 12 oz of 5% beer, 5 oz of 12% wine, or 1 1/2 oz of 80-proof spirits. Many cocktails contain more than one standard drink.
Quick math: how strong is this drink?
Multiply each ingredient’s ounces by its ABV, add them up, then divide by 0.6.
Example, a White Russian: 2 oz vodka at 40% = 0.8 oz alcohol. 1 oz coffee liqueur at 20% = 0.2 oz. Total 1.0 oz of alcohol, divided by 0.6 = about 1.7 standard drinks. That creamy little glass packs more than it lets on.
Basic equipment
You can make great drinks with a short list of tools. Start with the essentials and add the rest only if you find you need them.
| Tool | What it does | Kitchen stand-in |
|---|---|---|
| Jigger | Measures pours. A double jigger with 1 oz and 2 oz sides, plus inside marks for 1/2 and 3/4 oz, covers almost everything. | Measuring spoons |
| Shaker | Chills, dilutes, and mixes. A cobbler shaker has three pieces and a built-in strainer, which is easiest for beginners. A Boston shaker is two tins that seal together and needs a separate strainer. | A mason jar with a tight lid |
| Strainer | Holds back ice and fruit. The Hawthorne strainer has a spring around its edge; a fine-mesh strainer catches tiny ice chips and pulp. | Slotted spoon or tea strainer |
| Bar spoon | A long spoon for stirring drinks smoothly in a tall glass. | Any long spoon or a chopstick |
| Citrus juicer | Fresh lemon and lime juice make a bigger difference than any fancy gadget. | A fork and some elbow grease |
| Knife and small board | For garnishes: wheels, wedges, and twists. | Already in your kitchen |
| Muddler (optional) | Gently presses fruit or mint to release flavor. | The handle end of a wooden spoon |
And the most underrated tool of all: plenty of fresh ice. More on that in Lesson 4.
Tip: measure everything while you are learning. Free pouring looks impressive, but a quarter ounce too much syrup is the difference between “lovely” and “liquid candy.”