A shaker only works as well as the technique behind it. Here’s what each tool in our range is built to do.
Shake or stir?
Shake anything with juice, egg white, syrup or cream — the agitation blends and aerates. Stir anything that should stay clear and has no juice, egg or dairy — stirring chills and dilutes without clouding the drink. A cobbler or Boston shaker handles the first; a mixing glass and bar spoon handle the second.
Straining
A Hawthorne strainer (the coiled-spring kind) sits on a shaker tin and holds back ice and pulp. A julep strainer (the perforated bowl) is built for a mixing glass. Double straining — Hawthorne plus a fine mesh cone — catches the small ice shards a single strainer misses.
Ice as an ingredient
Large format ice (spheres, big cubes) melts slowly and keeps a drink cold without diluting it fast; smaller cubes are made to melt quickly for shaking. Fill silicone moulds with plain water, freeze flat, and rinse briefly before releasing — it makes unmoulding easier and clears any dust.
Chilling glassware
Fill a glass with ice and water for a minute or two before serving, then tip it out. A cold glass keeps a drink at temperature for longer, which matters more than most people expect.
Care, in short
Stainless steel: hand wash, dry immediately. Copper-tone plating: hand wash only, no abrasive pads. Glassware: hand wash, avoid sudden temperature changes, not for children. Full detail is on our Materials & Care Guide.