Cocktail Shaker

The cocktail shaker is the sealed mixing vessel used to combine, chill, and aerate cocktails containing citrus, cream, eggs, or other ingredients that benefit from vigorous agitation. Three main designs are in standard use. The Boston shaker is the professional industry standard: a large metal mixing tin paired with a smaller metal tin or pint glass. The two pieces are joined at a slight angle and tapped together to form a friction seal that tightens as the contents cool the metal. The large capacity (typically 28 oz tin with an 18 oz tin or pint glass) allows for multiple servings or cocktails with high ingredient volumes. Opening a sealed Boston shaker is done by striking the side of the larger tin sharply with the heel of the palm at the point where the two pieces meet — the thermal seal breaks cleanly. The Cobbler shaker is a three-piece design consisting of a large metal or glass base, a cap with a built-in strainer, and a small lid that covers the strainer. Its built-in strainer makes it more user-friendly for home bartenders who do not own a separate Hawthorne strainer, but the cold metal top can become difficult to remove after shaking and it is slower to operate in high-volume settings. The Cobbler design has been in use since at least the 1880s. The French shaker is a two-piece all-metal design with a more curved, tapered profile. It creates a tight seal between the two metal pieces through pressure and is common in European bars. Standard shaking technique calls for filling the shaker approximately two-thirds full with ice, adding the cocktail ingredients, sealing firmly, and shaking vigorously for 10 to 15 seconds until the exterior of the metal tin is visibly frosted. The cocktail should then be strained immediately into the service glass through a Hawthorne strainer. For drinks with egg white, a dry shake without ice precedes the ice shake.