Collection: Cocktail Shakers

Choosing a shaker for your bar

The shaker is the most-used tool behind any cocktail bar — and the choice between Boston, Cobbler, and Parisian comes down to the bartender's working style, the bar's pace, and the visual you want guests to see. Production-bar tin-on-tin Bostons cycle the fastest; cobblers look classic on a hotel-bar trolley; Parisian metal-on-metal hits the sweet spot for modern speakeasies.

Shaker styles — Boston, Cobbler, Parisian

• Boston shaker: Two-piece — large metal tin and either a pint glass or smaller tin. The bartender's standard, fast and durable. Separate strainer (Hawthorne or julep) needed.
• Cobbler shaker: Three-piece — body, integrated strainer cap, and lid. Classic look, popular front-of-house and at home — slower than a Boston but no separate strainer.
• Parisian / French shaker: Two-piece all-metal — similar to Boston without the glass. Sleek look favoured in cocktail bars and modern speakeasies.

Material and finish

• Stainless steel (18/8 or 18/10): The standard — durable, food-grade, polished or brushed finish.
• Copper-plated: Modern bar-aesthetic finish — looks the part, requires occasional polishing to keep its sheen.
• Gunmetal / matte black: PVD-coated bar tools for darker bar fit-outs — wears over time on hard daily service.
• Glass weighted Boston: Pint glass on Boston tin — heavier feel, useful for muddling in the glass.

Volumes and seal

• 16oz (small) and 28oz (large): Boston shaker pair — large tin sets the standard for two-drink shakes.
• Cobbler 500–750ml: Three-piece shakers in this range cover most single and double cocktail builds.
• Tin-on-tin seal: Boston shakers should seal with a sharp tap and break with a moderate palm strike — a sticky seal indicates a damaged rim.

Pair with

• Barware kits for full bartender tool sets.
• Strainers and juicers for muddling and citrus prep.
• Cocktail glassware for service.

Why buy cocktail shakers from Hospitality Connect

• 21+ years in the trade: Hospitality Connect has supplied Australian commercial kitchens since 2003 — our experience saves operators from over-spec or under-spec mistakes.
• Genuine Australian stock: Inventory held in our Penrith warehouse for fast Sydney dispatch and Australia-wide freight — not generic offshore drop-ship.
• Sharp trade pricing: Volume and trade-account pricing for cafés, restaurants, hotels, and catering operators — get in touch for a project quote.
• Sizing and workflow advice: We help match equipment to your covers, menu, and bench layout — including GN compatibility and electrical requirements.
• Multi-category fit-outs: Source cooking, refrigeration, prep, warewashing, and front-of-house from one supplier — fewer vendors to manage on a build.
• Manufacturer-backed warranty: Full Australian warranty cover with spare-parts support and service-agent referrals across the country.

Shaker and barware care

• Rinse between drinks: Don't carry residue between cocktails — rinse and shake dry.
• Wash daily, sanitise weekly: Bar tools harbour citrus residue and sugar — full sanitise weekly minimum.
• Replace dented shakers: Dented Boston shakers don't seal cleanly — discard rather than persisting.
• Sharpen citrus channel knives: Dull tools tear citrus peel — keep edges sharp for clean garnishes.
• Inspect strainer springs: Hawthorne strainer springs lose tension — replace the spring or the whole strainer.
• Polish copper-plated tools: Copper develops patina — periodic polish keeps the bar visual.

Need help choosing? Talk to us

Speak to our team for capacity, voltage, and bench-fit advice before you buy — over-spec costs money to run, under-spec costs money in service calls. Penrith showroom open for inspection, trade pricing for operators, and Australia-wide freight on most lines.