Fine Strainer

The fine strainer — also called a cocktail fine strainer, tea strainer, or double strainer — is a small mesh strainer used as a second filtration tool alongside a Hawthorne strainer when pouring shaken cocktails. The technique of using both strainers together is called double straining. The Hawthorne strainer catches large ice pieces and solid ingredients when poured from a shaker, but fine particles slip through its coiled spring: small ice chips created during vigorous shaking, citrus pulp from freshly squeezed juice, fine herb fragments from muddled ingredients, and egg white fibers and foam clumps all pass the Hawthorne easily. The fine strainer catches all of these. Using both in combination produces a cocktail that is completely clear, free of textural irregularities, and consistent from sip to sip. Fine strainers used in cocktail work are essentially tea strainers, and the two terms are interchangeable — many professional bartenders use kitchen tea strainers purchased at cooking supply stores. They range from two to four inches in diameter and are held in the non-pouring hand over the glass during service while the shaker is poured through both strainers simultaneously. Fine straining is most important for shaken cocktails containing fresh citrus juice, muddled ingredients, or egg white: Daiquiris, Gimlets, Margaritas, Whiskey Sours, Pisco Sours, Clover Clubs, and Ramos Gin Fizzes are the most common candidates. For spirit-forward stirred cocktails made only with spirits and modifiers, double straining is optional — a single julep or Hawthorne strainer is sufficient because there is no pulp, ice chip risk is lower with the gentler stirring technique, and the cocktail's texture is already smooth by the nature of the ingredients. Rinse and dry the fine strainer thoroughly between uses to prevent buildup of dried citrus pulp and protein residue.