Recipe Boston Shaker

A Boston shaker is the two-piece design that bartenders tend to prefer: a larger tin and a smaller cup that seal against each other with no built-in strainer or cap. This listing doesn't state the materials, capacity or finish of the Recipe Boston Shaker, so check the product specifications for those. Most Boston sets pair a weighted tin with either a second tin or a pint-style glass. Their appeal is that the pieces are simple to clean, have no small parts to clog, and hold enough volume for two drinks at once. The shaker is best for cocktails that need hard shaking with ice: sours, daiquiris, margaritas, whiskey sours, Cosmopolitans, Clover Clubs and anything containing citrus juice, egg white, cream or syrup. Shaking chills the drink quickly and dilutes it, and it aerates ingredients that stirring can't blend. Build the drink in the smaller piece, add the spirit last if you are measuring carefully, and fill the larger tin with fresh ice. Seal the two with a firm tap of the heel of your hand, then shake hard for about 10 to 15 seconds. The outside of the tin should frost over. For a drink with egg white, shake once without ice (a dry shake) to build texture, then again with ice to chill it. Because a Boston shaker has no strainer built in, you will need a separate Hawthorne strainer. Add a fine tea strainer if you want to catch ice shards and fruit pulp when pouring into a coupe. To open the shaker, tap the side of the large tin near the seam, or squeeze the seal between your thumb and palm. Pour right away, so the drink doesn't keep diluting against the ice. Rinse the shaker with warm water after each use and dry it before storing, since citrus and sugar residue can dull metal and leave a smell. Check the care notes for dishwasher guidance before you put it in one.