Hi. I’m Chris Cardone from the Beatrice Inn and the Flair Bartenders’ Association and I’m gonna teach you how to do a figure eight with a bounce cut.
Now, bounce cutting is important because you have to be able to finish your pour without spilling it all over the bar and wasting the product from the bar or restaurant that you work at. So a bounce looks like this. Where you simply bounce it and when you bounce it the liquid kind of hiccups in the pour spout and doesn’t spill anymore. So you are going to pour it, bounce it, and that cuts the pour for a very quick second, enough to kind of cut down with your pour.
So then when you do a figure eight what it looks like is your going to pour, come down, bring it around and then bounce your way out of it as well. The concept when you’re doing it all in one smooth motion sort of looks like a figure eight as you bring the bottle around. So you’re gonna take your bottle and your tin, you’re gonna bring it up, bounce it out, bring it back around and then pour it and bounce it back down and that is how you do a bounce cut with a pour precisely.
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