What do you call it?

Think college chemistry lab, about 1" diameter glass cylinder, graduated probably in cc or ml.

What was it called?

I'd like one graduated in oz.

Need... for quality Martini's >:-} ...Jim Thompson

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| James E.Thompson                                 |    mens     | 
| Analog Innovations                               |     et      | 
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Reply to
Jim Thompson
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Graduated cylinder. Mikek

Reply to
amdx

-------------------------------------------------------^^^^^^^^^

--^^^^^^^^^

cylinder, graduated

Reply to
Don Y

A "Jigger"

Reply to
David Eather

Consider using a burette instead for additional chem cred.

Reply to
Ralph Barone

I'd get a ketchup pack type fill line and put the exact amounts in those blister packs, and then you could keep a whole string of each in the fridge or wherever the place for them needs to be, but be able to "whip one up" in seconds flat!

So, you'd have the double Vodka bags and the double Gin bags for those guys. and the single serve Vermouth and Voila!

Reply to
DecadentLinuxUserNumeroUno

I would use a hospital "drip bag" for that "always infused" atmosphere.

The Martini glass is the patient. Keeps losing vital fluids to some Gorgzilla martini monster. Have to replenish...

Reply to
DecadentLinuxUserNumeroUno

Here you go:

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It's not clear whether that's Imperial oz or U.S. oz, but the difference is fairly small (4%).

But ml would look more scientific and the conversions should not be too challenging.

I have a nice looking Pyrex 250 ml (about 8-1/2 US oz) one with a red transparent band on the side in with the single malts (more or less randomly- glass with glass), I have not used it for booze).

Similar to this one:

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Could use a burette as well:

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Best regards, Spehro Pefhany

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Reply to
Spehro Pefhany

p.s. they're available in different sizes

Capac. Subdiv. Tol. Cat. No. Each (list)

4 oz. 1/16 oz. _0.3 dr. 08-563B 38.78 8 oz. 1/8 oz. _0.7 dr. 08-563C 52.44 16 oz. 1/4 oz. _1.0 dr. 08-563D 73.44 32 oz. 1/2 oz. _1.5 dr. 08-563E 113.45

Best regards, Spehro Pefhany

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Reply to
Spehro Pefhany

4 Gin 3 Water 2 Sake 1 Simple syrup Splash of Olive Brine ;-)

...Jim Thompson

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| James E.Thompson                                 |    mens     | 
| Analog Innovations                               |     et      | 
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Reply to
Jim Thompson

In the US, a "jigger" is nominally 1.5oz -- apparently nowhere near large enough for Jim's needs.

I'd suggest the other alternative: scale the Rx *up* to something larger, mark the sides of the container (HF being good for this -- if you want a real professional appeal!) in the order in which the ingredients are "added", shake well... dispense.

Reply to
Don Y

Jim Thompson prodded the keyboard

I always called it a "Measuring jar" !

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Reply to
Baron

Buy a cheap digital kitchen scale, find the sg of all your ingredients and convert required volumes to g or oz and rewrite the recipe.

Then use the add 'n' weigh facility to make the perfect cocktail combo.

Also saves on the washing up as you can use your shaker or cocktail glass as the container.

Hell, moving on, you could turn this into a microprocessor controlled cocktail mixing gizmo to deliver any dialled in drink! Must be a huge market out their just gagging for this ....

Andy

Reply to
Andy Bennett

Propagation of usenet probably not anything to do with Thunderbird.

Are those photo things made of plastic? Most of the labware ones are Pyrex or borosilicate glass.

Best regards, Spehro Pefhany

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Reply to
Spehro Pefhany

It doesn't say what the material is. I guess you need to ask the seller. Mikek

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Reply to
amdx

Measuring cylinder.

Cheers

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Syd
Reply to
Syd Rumpo

Actually, about 40 years ago, I designed and built a metered drink dispenser for bars... to keep bartenders from doing what Larkin suggested that "good" bartenders do... overfill. ...Jim Thompson

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| James E.Thompson                                 |    mens     | 
| Analog Innovations                               |     et      | 
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Reply to
Jim Thompson

Who the hell's side are you on?

I've seen the computerized dispensers, at cheap franchise-chain bars. May as well install a drink vending machine and eliminate the bartenders entirely.

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Reply to
John Larkin

I've only seen them in high-end and airport bars. The neighborhood bar or restaurant would go broke very quickly with a metered pour.

Vending machines aren't very good psychoanalysts. ;-)

Reply to
krw

I searched a bit. Here's some food grade measures

You can get them from

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Cheers

Reply to
Martin Riddle

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