In Search of a Tin

In Search of a Tin 

Demonstration of a Shaker in Each Hand
Emilie of the Nacarat Bar
La Reine Elizabeth Hotel, Montreal QC

I don’t know what caused me to research this, at first. I believe it may have been I was looking to buy another cocktail shaker. When much surprisingly, I came upon the discovery that there are a couple of types of “tins”, otherwise known as “cocktail shakers”

There are 3 types of cocktail shakers. To which I am going to include the crystal or glass pitcher, a.k.a., martini pitcher.

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.

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.

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.

 https://www.diffordsguide.com/encyclopedia/312/cocktails/cocktail-shakers-and-how-to-shake-a-cocktail

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.