Drizzling Observation

My "drizzles" are always so goopy looking.  Usually I just pour the sauce directly out of the pan on top of the dish, hoping for an attractive looking-end result, but usually not getting one, ha.  In the future, for completely aesthetic purposes, I need to figure out a better technique for "drizzling"...  I am thinking of using a squeeze-bottle... Or maybe a piping bag...Hmmm...