Straining a shaken cocktail then elevates the texture by removing pips, pulp and smaller ice shards. Straining a stirred cocktail is as important, removing smaller ice shards which will add extra dilution to a spirit-forward cocktail and potentially throwing off the balance that you’ve worked hard to achieve.
As a rule of thumb (and of course there are exceptions), drinks that contain juice, cream or eggs should be shaken. A few examples are the daiquiri, whiskey sour, tom collins (best to top with soda after shaking and straining), cosmopolitan and margarita.
Find out why and what cocktails to shake. Learn how to shake a cocktail, separate a cocktail shaker and serve impressive drinks. If you follow a few simple tips then you’ll find it relatively easy shake and strain your drink.
Learn how to make perfectly clear ice easily and cheaply. You can use a cooler to make perfect, crystal clear ice blocks for cocktails by utilising a method called directional freezing.
The Boulevardier is essentially a bourbon-based Negroni. A bitter cocktail that transforms into a smooth & unique drink after a few weeks on oak. You’ll notice changes develop after a week but it will be at it’s prime after 4-5 weeks.
Barrel-aging a cocktail adds a soft blend of oak, caramel and char. Our spirit barrels are made from second hand American Oak staves from red wine barrels which have been charred on the inside. This charring caramelises the sugars in the oak and imparts intriguing flavours on a cocktail.