Cocktail Strainers

The three common bar strainers are the Hawthorne, which seats in a shaker tin with a coiled spring; the julep, a perforated bowl held in a mixing glass; and the fine or conical mesh strainer, used as a second strainer to catch small fragments.

A Hawthorne strainer is a flat disc fitted with a coiled spring around its edge and usually a handle. The spring seats inside a shaker tin and traps ice, fruit pulp and herb fragments so only liquid passes into the glass.

Double straining means pouring through a bar strainer and a second fine mesh strainer at the same time. Bartenders do it for drinks served without ice, where small ice shards, citrus pulp or muddled herb fragments would spoil the texture.

Strainers in the Hospitality Connect range come in finishes including gold, rose gold and gunmetal, as well as plain metal. Venues usually pick a finish that matches their shakers, jiggers and spoons so the bar tool kit reads as one set.

Check the strainer disc against the internal diameter of the tin or mixing glass. A Hawthorne sits inside the tin and relies on its spring for the seal, while a flat or prong strainer rests across the rim and needs to overlap it.