Double Strain

A technique of pouring a shaken cocktail through both a Hawthorne strainer and a fine mesh strainer simultaneously to remove all ice chips and pulp.

Double straining produces a silky-smooth cocktail free of any ice shards, citrus pulp, herb fragments, or egg white foam clumps. The Hawthorne strainer catches large pieces while the fine mesh catches everything else. This technique is essential for any drink where a clean, elegant texture is desired - particularly cocktails with egg white, muddled ingredients, or fresh citrus juice.

💡 Pro Tips

• Hold the fine strainer in your non-pouring hand
• Position at an angle over the glass
• Tap gently to release remaining liquid

⚠️ Common Mistakes to Avoid

• Not using fine enough mesh
• Skipping for drinks that need it (egg white cocktails)
• Holding the strainer too far from the glass

📚 Related Terms

Fine Strainer

A small mesh strainer used in conjunction with a Hawthorne strainer to remove fine particles like ice chips, fruit pulp, and egg white foam from cocktails.

Shake

A cocktail mixing method where ingredients are vigorously combined with ice in a sealed shaker to rapidly chill, dilute, and aerate the drink.

Strainer

A bar tool that separates ice and solid ingredients from the liquid cocktail when pouring into a serving glass.