Double Strain

Double straining is the technique of pouring a shaken cocktail through two strainers simultaneously — a Hawthorne strainer placed over the shaker and a fine mesh strainer held over the glass. The liquid passes through both layers in a single pour, producing a cocktail that is completely free of ice chips, citrus pulp, herb fragments, egg white clumps, and any other fine particles that the Hawthorne strainer alone would miss. The Hawthorne strainer, patented in Boston in 1892, is designed to catch ice and large solid pieces with its coiled spring. However, ice chips formed during vigorous shaking, the small slivers broken off the edges of ice cubes, pass easily through the spring's gaps. These chips continue to melt in the glass, over-diluting the drink after it is poured. Fine citrus pulp from freshly squeezed juice also slips through, giving the drink a slightly cloudy appearance and a texture that some find distracting. Egg white fibers and foam clumps are another category of fine material the Hawthorne strainer passes. Double straining is essential for any cocktail containing fresh citrus juice, muddled fruit or herbs, egg white, or aquafaba. Drinks like the Daiquiri, Whiskey Sour, Gimlet, Margarita, Pisco Sour, and Clover Club are all standard candidates. The physical setup is straightforward: hold the Hawthorne strainer against the shaker with the dominant hand; hold the fine mesh strainer in the other hand over the glass. Pour so the stream passes through both strainers. A gentle tap of the fine strainer on the palm after pouring releases the last few drops. For drinks without citrus, egg, or herbs — spirit-forward cocktails shaken for temperature rather than texture — double straining is optional.