How to Strain a Cocktail

Straining is the step that moves your cocktail from the shaker or mixing glass into the serving glass while holding back the used ice. That ice has already done its job of chilling and diluting, and leaving it in the drink would keep melting and water it down. Clean straining gives you a cold, properly balanced drink served "up" (no ice) or over fresh ice.

What You Need

• A Hawthorne strainer (flat with a metal spring, made for shaker tins)

• A julep strainer (a perforated, spoon-shaped strainer, best for mixing glasses)

• Your shaken or stirred cocktail, still in the tin or mixing glass

• A chilled serving glass, or a glass with fresh ice

• A bar towel

Step by Step

1. Prepare the serving glass before you mix: chill it, or fill it with fresh ice if the drink is served on the rocks.

2. Shake or stir your drink as the recipe says.

3. If using a shaker, separate the tins and place the Hawthorne strainer on the large tin with the spring facing down into the tin.

4. If using a mixing glass, set the julep strainer inside the glass, concave side up, resting against the ice.

5. Press the strainer in place with your index finger (on the tab or top of the strainer) while wrapping your other fingers around the tin or glass.

6. For a cleaner pour, push the strainer forward toward the rim to close the gap. This is called "closing the gate" and keeps out small ice chips.

7. Dump any ice or water from the chilled glass.

8. Pour in one steady motion, holding the tin close to the glass to avoid splashing.

9. Give the tin a final firm tip to get the last drops out; that last bit is still part of the recipe.

Tips From the Bar

• Strain right away. Every second the drink sits on ice it keeps diluting.

• Never pour the shaking ice into the glass unless the recipe asks for it ("dirty dump"). Shaken ice is broken and melts very fast.

• Serving over ice? Always use fresh ice in the glass, not the ice from the shaker.

• If the drink has fresh herbs, fruit pulp or lots of ice shards, use a second fine strainer as well (see our double straining guide).

• A good strain looks clean and smooth in the glass, with no big chunks of ice floating on top.

Alternatives

• No Hawthorne strainer: use a small kitchen sieve or tea strainer held over the glass.

• No strainer at all: crack the two shaker tins just slightly apart and pour through the thin gap, holding the tins together firmly.

• Using a mason jar: unscrew the lid just a little and pour through the gap, or use the lid of a jar with a built-in sifter top.

• Using a cobbler shaker: the built-in strainer in the cap works. Remove the small cap and pour; tap gently if it clogs.

• For stirred drinks without a julep strainer: a Hawthorne strainer works on most mixing glasses too. A slotted spoon or fork pressed against the rim also holds back large cubes.

Where You'll Use This

Daiquiri, Margarita, Manhattan, Negroni, Whiskey Sour, Dry Martini, Aviation, Gimlet

Practice this technique inside the CocktailZ University courses.