Straining is an art. It’s essential for making a perfectly balanced drink free of unwanted solids like ice, fruit pulp, or herbs. Different techniques allow bartenders to control the texture, clarity, and presentation of their cocktails. Each technique requires a different strainer. So, if you’ve ever wondered why there are so many types of strainers, here’s why…
Stainless Steel Julep Strainer
Basic Straining: Shaken or Stirred
The most basic straining technique is used after a cocktail is shaken or stirred. The goal is to separate the liquid from ice and large particles, creating a smooth drink. This technique is typically used with a Hawthorne strainer (for shaking) or a Julep strainer (for stirring).
The Julep strainer is used for straining stirred cocktails where minimal dilution is required. It is designed to rest on the rim of a mixing glass, making it easy to pour the liquid while straining out the ice. It’s used for stirred drinks like Manhattans, martinis, or negronis, ensuring a smooth texture without excessive aeration or ice shards.
Double Straining
Double straining is used when a cocktail contains muddled ingredients like herbs, fruits, or other small particles that could affect texture or appearance. After shaking or stirring the drink, place a Hawthorne strainer or Julep strainer over the shaker or mixing glass. Simultaneously hold a fine mesh strainer over the serving glass and pour through both.
Drinks with muddled fruits, herbs, or eggs like mojitos, brambles, or whiskey sours (especially with egg white). The fine mesh strainer catches any leftover pulp, seeds, ice shards, or egg white bits, leaving a silky-smooth drink.
Double straining is also used in cocktails that include egg whites or aquafaba, like pisco sours, whiskey sours, or gin fizzes, where a creamy, frothy texture is desired. These cocktails are made using a reverse dry shake that involves straining twice. A Hawthorne strainer is used after shaking with ice and a Hawthorne and fine mesh strainer are used after the dry shake, ensuring that the froth is both airy and velvety smooth.
Fine Straining for Clarification
Some modern cocktail techniques involve using clarified ingredients, especially in molecular or high-end bars. Clarification requires removing all solids, leaving a completely clear liquid. After the clarification process, fine straining ensures the final product is clear and smooth. Use a fine mesh strainer or even a coffee filter to remove any remaining particles from drinks like clarified milk punches and many other experimental drinks.