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Dosing of a spirit (here crème de Mûre , a blackberry, in the preparation of Bramble ) with a spout.
Bartender at Freepouring with spout.

A pouring spout (also called a speedster ) is a bar tool that is used for pouring and dosing spirits , juices and syrups in restaurants . The pourer is put into the opened bottle like a cork. The liquid now escapes very evenly from the bottle in a thin stream. This means that even small quantities can be dosed precisely.

Often the ingredients for cocktails in bars are only dosed with the help of pourers and a (bar) measuring cup is not used. Preconditions for accurate results are uniform equipment of all bottles with spouts of the same type, counting of the flow times to the second as well as experience and regular practice. In technical terms, working with pouring spouts is called freepouring (for example: “free pouring”), in contrast to jigging , measuring with a jigger , which is used with and without a spout on the bottles. Which technology delivers "better" results is a matter of dispute among bartenders .

Pourers are available in many different designs. The part that is inserted into the bottle is either a conical shaped cork stopper or is made of plastic with circular fins that hold the bottle in place. In addition, a finger should always fix the pourer when pouring so that it cannot come loose. The pouring tube can be made of plastic or metal, next to it there is a second, smaller opening, through which air flows back into the bottle during pouring. This means that there is no negative pressure in the bottle and the liquid can escape evenly. The flow rate per second depends on the consistency of the liquid and the size of the spout; it is lower for syrups or liqueurs with a high sugar content than for clear spirits. Pourers for around 1 cl per second are widely used,  but they are also available for other flow rates.

A special form are portioners, which block the flow after a certain amount - for example the usual serving quantities of 2 or 4 cl - with the help of a small ball. They make it possible to always serve the same amount of food, even without practice, as is necessary, for example, when preparing simple long drinks . A new portion can only be poured out after the bottle has been erected again and the ball allows the flow again.

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