In Search of a Tin
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| Demonstration of a Shaker in Each Hand Emilie of the Nacarat Bar La Reine Elizabeth Hotel, Montreal QC |
There are 3 types of cocktail shakers. To which I am going to include the crystal or glass pitcher, a.k.a., martini pitcher.
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| Left. French Shaker Center. Cobler Center Right Boston Shaker Far Right. Crystal Martini Pitcher with Glass Stirrer Photographer Sarah Houghland, Exclusive to SpiritSnob |
The French Shaker
Reportedly developed by the
French. Would you know it. I prefer this one for its simplicity and
practicality. Mine has a built in strainer, making it even less complicated. As
you can see in the picture.
It has a glass bottom and a
metal top which includes a pourer. You simply add the ingredients, shake,
remove the cap and pour.
The Boston Shaker
The more frequently seen at
bars with its glass bottom and metal top, of equal size. Shaken in the
direction of the shoulder and not towards a patron in front of you. The greatest advatage to this is you can
learn the art of tossing the tin into the air as an added arti’ste endeavor.
Something like savoir faire! This shaker usually requires a strainer (Julep or
Hawthorne) or other adaptation, to prevent the ice from going into the final drink.
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| The Cobbler Shaker A Sarah Houghland Photo |
The Cobbler Shaker
Three parts - with its main bottom, a top piece and a cap. Sometimes a built in
strainer is included, if not, you may likely have to consider a Julep or Hawthorne.
The Crystal (Martini) glass with stirring rod.
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| Drink Pitchers with Rods A Sarah Houghland Photo |
Many of us have seen James
Bond being served a martini being prepared in a crystal pitcher and of course a
traditionalist would use a glass stirring rod so that or in order that no
metallic taste is imbued into the gin and vermouth. Quite frankly I use the
glass pitcher for many more of the
cocktails I make then I do shake. Only
if I'm making a Martini or a Vesper do I use a glass stirring rod in lieu of a
metallic bar spoon.
In summary, I hope that this
has helped in your understanding of the tools that are available to you and the
differences in them. As in any craft the correct tools make a big difference in
preparation as well as presentation. Not have all of these tools but at least
an understanding of the choices and how to use them will certainly in still in
you a greater sense of understanding and accomplishment as you go about your Mixology Voyage.
Oh by the way don’t get me
started on my “Japanese Ice Hammer and Chisel” for blocks of ice. Many thanks
to Ann-Marie of The Noble Bar, Speakeasy, Halifax Nova Scotia.
Some tips for use of the
shaker –
- I prefer to chill the shaker to minimize the dilution of the ice.
- I have a couple on hand for parties, so I can have one ready while the first is rinsed and chilled.
- Unlike Emilie, I have yet to master the art of shaking two shakers at the same time.
- I like Difford's Guide for info on technique, ice, etc.
Au revoir, mes
ami … et avec Madames Emilie et Ann-Marie
Drink
Cocktail – The Boulevardier
1.5 parts bourbon - Four Roses
1 part Campari
1 part sweet
vermouth
Sliver of orange
peel
Appetizer – Green Olives, Thyme or Oregano with Sea Salt topping
Music – Ella Fitzgerald “Lover Man, O Where Can You Be?”
Photos: Sarah Houghland, Photographer Exclusive to
SpiritSnob.
Research: Wikipedia, William-Sonoma
Bar Experiences: The Nacarat Bar of the La Reine Elizabeth (Queen Elizabeth) Hotel, Montreal QC and The Noble Speakeasy in Halifax NS.
this blogpost updated on August 31 to add reference to Difford's Guide and minor editing.
Bar Experiences: The Nacarat Bar of the La Reine Elizabeth (Queen Elizabeth) Hotel, Montreal QC and The Noble Speakeasy in Halifax NS.
this blogpost updated on August 31 to add reference to Difford's Guide and minor editing.
