"-and it would be a very boring episode, so I'm not gonna shoot that!" Could feel my heart shatter at that statement, truly the tragedy of the last 5 minutes. It's also such great advice to remind people that part of what they're doing is a show, half of what we do is in the showmanship and it's very easy to forget when we're in the moment.
Thermal expansion. Metal is a good conductor of heat, with a vast size difference between the top and bottom, and the very tight tolerances compared to the Boston shaker set (as seen in 0:36). When something gets cold it shrinks The tight tolerances mean that the shrink is significant and they can get stuck. If you leave the two halves together this compounds with the potential for condensation to form and freeze making things worse. Pro-tip, remove the parts immediately after shaking and serving. I hope I saved your 5 minutes.
The lid of the cobbleshaker always get stuck and it is a struggle to get it open. Thats why i prefer boston shaker with both parts made of metal. Perhaps if you have one of those glass cobbleshakers it is much easier to open and a cobbleshaker looks better when doing that show in front of the customers.
@@fugu4163 cobbler shakers are fun if you have like a restaurant and you have a shaken cocktail on menu. that way your guest feel like a mixologist during their dinner
I recently picked up the Superfly Tin after faking it with a plastic cup and a drinking glass 😅 The Barfly shakers have been a HUGE upgrade and you definitely notice the solid build quality. Great vid!
Great video! Thank you. I'd love to see you break down different effects of shakes (whip shake, dry shake, reverse dry shake, etc). Thank you for the information and excellent content!
I use a vintage style, Japanese made Yukiwa shaker at home. It was a little bit on the more expensive side (just over 100 euros), but it’s absolutely lovely and will last me a lifetime! I’m planning on picking up a Japanese made cobbler for Japanese style cocktails though.
i love how you managed to add such a lot of history and context to something fairly straightforward!! makes the vids so interesting and enjoyable :))))
As a stroke survivor who kinda had to grope in the dark figuring it out doing it one handed _(cobbler extra bad, parisian shaker gives good shake but sticks like cobbler, boston works great ifd you grip between legs to smack & open)_ it would be cool seeing a version of this aimed at shaking one handed, might be a good thing to post on something like /r/stroke
Great video! I have the superfly tin, regular barfly tin, elevated craft shaker, Boston, and a few more, and love them all. But when with friends and I am making the drinks, I will agree, it's also about the show, so I definitely use my Superfly tin's. Keep the videos coming!!
I have tried all different styles of shakers (cobbler, Boston, French and tin-on-tin). I found that tin-on-tin is my preferred shaker. I get a perfect seal every time, and it’s easy to clean and maintain. The worst for me were Boston (getting a good seal can be tricky) while the cobbler’s seal can often times be really hard to undo after a shake (on the models I’ve tried anyways). Tin-on-tin is the way to go: they won’t break, they’re relatively cheap too.
@@CubeBizz A glass on tin Boston shaker has advantages over tin on tin. You can see your cocktail as you build it. Glass doubles as a mixing glass for stirred drinks, much better than a tin. Glass feels better. Tin on tin is advisable in higher volume bars where accidents are more likely. But, to each their own.
Also, not sure if it’s been mentioned, but if you have a Blender Bottle water bottle (or another type of protein shaker bottle) those also can work in a pinch.
Tried everything, stainless cobbler, stainless boston shaker--all freezing cold in the hand, and virtually impossible to get them separated. The best is the Oxo black plastic 3-piece cobbler-poo. Fantastic, not cold in the hand, beautiful, never spills a drop, and supereasy to handle. Great channel, by the way.
My son is a bartender, and we have both a Boston Shaker and a Cobbler Shaker. The other night, he was using the Cobbler Shaker (as the other shaker was dirty) and after he poured a cocktail (a Margarita), the Cobbler got stuck (it was at least 15 years old). We had to pitch the Cobbler Shaker as we could not get it unstuck!
I can attest to the Tupperware usefulness. I went on vacation a week ago and forgot my shaker. All I could find was a round Pyrex container with a lid, but it did the job.
One other option if you don't have a shaker is a plastic protein drink shaker/mixer or blender bottle. The ice will stratch up the plastic over time but works well in a pinch.
I'd love to find a Boston shaker with UNWEIGHTED tins. I want such a set for air travel. (Yes, I bring cooking and bartending supplies when on vacation. Never trust a rental condo to be properly equipped.) Haven't found one yet.
I got some off amazon. Just look at cheap tins without the cup on the bottom. Odds are those are all unweighted because if they had concealed weights like the superfly they would advertise it.
Thanks for the tips. Nice video , tin on tin boston is my favourite behind da bar , its really time saving and theres no chances of chipped glassware🥰.
Just use a chopstick or glass stir rod. You don't need the spoon on the end except the rare case of small measurements, but you never need it for mixing. With a chop stick you get the same "stir the ice" effect without having to figure out the weird spin between your knuckles thing. Someone tried to use a chopstick to teach me how to use the bar spoon and I just stopped them right there and realized I absolutely would never stir with a barspoon again.
i was expecting the two - shaker - styles, and then the video ended! for the record: i work at speak-easy tropical bar in seattle, and use those tepotztli copper shakers. They're heavy, but very pretty
Have you done a video on the importance of the glass? Different types? That I would love to hear. I think I have every glass that you have used, but curious is there an importance of the glass.
As I had mentioned previously the Singapore Sling is my favorite, I had noticed that it froths fairly easy (now I know why). What is surprising is that this froth of this drink really adds to the fragrance of the drink; when you go to take a sip the fragrance explodes in front of your face which adds a different dimension as you drink this cocktail, sort of a 2 level effect. Good info!
I noticed that with the cobble shaker, when you closed the shaker with cap on, it's most likely get stuck. I tried closing it with the with the cap seperated with the one with strainer, then put the cap on, it don't get stuck somehow...
good advice Leandro and thanks for the video. I'd like to know your opinion of stance and balance too when shaking, important in my opinion. I suppose its like a sport, you will stand and shake just as you feel comfortable doing so but don't want to do it incorrectly as you've outlined in your video and spill or not shake the cocktail properly.
You were kidding about Steve the Bartender, right? He doesn't look eased or relaxed in the slightest. You can tell by the corners of his eyes: he does not feel like smiling at all, he actually is physically very tensed up. Especially the way he looks to the side and then sudddenly turns to the camera and gives this fake creepy maniacal smile, barely ever blinking... It's disturbing, it's terrifying - it's anything but fucking relaxing. He'd make a decent horror villain though.
Excellent Video, I learned a lot about what the difference in shakers are which I always wondered about. I am curious about the tall chemistry beakers that are next to the blender. If you can you show them in a future video and also where to purchase one that would be great!
Love watching your videos for sure. I’ve learned a lot from you. You should do a garnish video. Not basic garnishes but nothing crazy. Maybe level 2 garnishes. 🤪
What a great video, very interesting 😎, is that an ice machine in the background, would love to hear your view on it, good/bad worth the buy ? Anyway cheers
Another thing about glass shakers, is that glass has a lot more heat capacity, meaning it’ll release more energy (absorb more coldness), leading to more dilution.
I'd like to see that proven before I believe it. The drink only spends a few seconds in the shaker, and if anything, I would think that the low thermal conductivity of glass would lead to less heat transferred from your hands to the drink.
@@alexandernordstrom1617 I hadn’t considered thermal transmission. I suppose if you pre-chilled the glass, you could get the best of both worlds. Either way, yes it does seem like a test would be in order. How would you go about it? I’d probably measure out a certain quantity of ice and liquid, shake for same period of time, then compare the strained volume/mass. I would want to measure the ice and then return it to the freezer for awhile so that the time measuring and the thermal absorbency of the measuring vessel are not contributing factors. I might test this later.
Great video and very interesting I was just wondering about shaking techniques and how to shake can you please do a video on ounces and pour counts thanks
What about japanese style boston shakers, with a smaller small tin? The small tin only sticks out slightly from the large one. Looks closer to a profile of a cobler shaker but Boston shaker style. What is that type called?
I feel like when I try to do a two prong "America style" shake I get all out of sync. I tend to boring just go back and forth lol. So at the triangle you are shaking it to one point then to another or some kind of shake between points or what? I'm a simpleton
Great knowledge in these videos! I don’t know if you have ever bartended in your life but I can tell you care about it. With that being said, the way you break the seal is absolutely cringing! You explain how the seal create a crescent shape but tbh breaking the seal can be done more efficiently then what You show. Also, hitting the base of the larger tin will create a seal (not as great as the method you show) but it won’t warp the tins and will give them a longer lifespan. Love the video though!
When I started making cocktails, with my cobbler shaker, I would just violently twist my wrist back and forth (like I'm turning a knob clockwise and counterclockwise), about 180 degrees in total (90 to the left, 90 to the right). I don't do it anymore, because I use a boston shaker now, but I'm curious if it's a "bad" technique.
Really good! Is the american shake style ”the whip shake” that you often talk about? And you should do a similar episode on stirring and swizzling. That be would really interesting.. thanks for really good work you are doing! 👍🏻
I believe what Leandro specifically refers to with the term whip shake is a light, brief shake with crushed ice, aimed at achieving similar results that you would get from flash blending with a single-spindle drink mixer. So not so much to do with the pattern of the shake itself.
IMHO… Glass on Tin Boston Shaker (no weights, they're pointless in shaking despite your claim, maybe useful in stability while building a cocktail). Using glass is a much nicer option for visibility while building your cocktail or doing double duty as a mixing glass without shaking. Tin on tin is more appropriate in higher volume bars where accidents are more likely. Also, whacking the shaker to lock it together is usually unnecessary. Ice causes the air in the shaker to contract…locking the shaker together. A "light" tap might be advised when shaking without ice "dry shaking". Other than that, the whole whacking the shaker is largely performative. "Aeration reduces alcohol burn"? Ummm, yeah no, I don't believe that for a second. Dilution and chilling reduce alcohol burn, along with the other ingredients. Many people even store alcohol in a freezer expressly to reduce the effect of alcohol burn and slightly more viscous consistency. Finally, the "triangle" shaking pattern is purely spectacle, it has zero effect on chilling or dilution. My 2¢. .
Yes please. alot of youtubers miss that you can redo a season every year. people want to watch the most relevent information. so a yearly mohito video isnt out of the question. (yes i know thatd be overkill, but i hope you get the point.) im a new bartender who indulges in youtube and only watches videos that are up to a year old.
Interesting but doesnt help the person who just makes a few cocktails at home. I tried the Boston shaker and had a hard time getting it apart. It went in the trash and now I use the other style which has the strainer built in.
If you could give a Henry’s a try, I’d really appreciate it! It’s two shots Jameson, one shot St Germain, four shots angostura bitters, shaken vigorously, strained into an empty short glass, and garnished with a lime wedge or wheel. Ice in the glass ruins it through dilution, switching to a lemon or orange garnish lessens it as the aroma brings out different notes than a lime, and each ingredient specifically works with the others.
Any thoughts on decorative shakers such as a copper plated Boston shaker? I bought a nice one from Barfly actually and the copper coating wore quickly. I suppose dishwashers aren’t recommended here either. I also get scratching on the inside where they connect - is this normal or am I tapping them together too hard? Great refresher!
Yeah wearing on plated gear just comes with the territory. It’s the same for any company that makes plated shakers/strainers, etc. its all normal you’re not tapping too hard but you don’t need to tap hard to get them to lock properly
I’m a glass blower and have a certain amount of knowledge about glass and the idea of using a Glass in your shaker is not a great idea and something saying it’s tempered is not any real insurance that it won’t chip or crack
The STB smile and shake is just the best part of this community
Hahaha since I followed him it was the best part of the videos! I try his cocktails and instantly get the Steve smile! Glad this dude is back! ❤🎉
"-and it would be a very boring episode, so I'm not gonna shoot that!"
Could feel my heart shatter at that statement, truly the tragedy of the last 5 minutes.
It's also such great advice to remind people that part of what they're doing is a show, half of what we do is in the showmanship and it's very easy to forget when we're in the moment.
Thermal expansion.
Metal is a good conductor of heat, with a vast size difference between the top and bottom, and the very tight tolerances compared to the Boston shaker set (as seen in 0:36). When something gets cold it shrinks The tight tolerances mean that the shrink is significant and they can get stuck. If you leave the two halves together this compounds with the potential for condensation to form and freeze making things worse.
Pro-tip, remove the parts immediately after shaking and serving.
I hope I saved your 5 minutes.
The lid of the cobbleshaker always get stuck and it is a struggle to get it open.
Thats why i prefer boston shaker with both parts made of metal.
Perhaps if you have one of those glass cobbleshakers it is much easier to open and a cobbleshaker looks better when doing that show in front of the customers.
@@fugu4163 cobbler shakers are fun if you have like a restaurant and you have a shaken cocktail on menu. that way your guest feel like a mixologist during their dinner
I recently picked up the Superfly Tin after faking it with a plastic cup and a drinking glass 😅 The Barfly shakers have been a HUGE upgrade and you definitely notice the solid build quality. Great vid!
Great video! Thank you.
I'd love to see you break down different effects of shakes (whip shake, dry shake, reverse dry shake, etc).
Thank you for the information and excellent content!
I always love it when you go on these little tangents about the philosophy/art of bartending!
I use a vintage style, Japanese made Yukiwa shaker at home. It was a little bit on the more expensive side (just over 100 euros), but it’s absolutely lovely and will last me a lifetime!
I’m planning on picking up a Japanese made cobbler for Japanese style cocktails though.
i love how you managed to add such a lot of history and context to something fairly straightforward!! makes the vids so interesting and enjoyable :))))
TYVM for this video, not only helped me understand the technique but also saved some money on buying my next shaker.
“Shake from the heart!” ♥️
Stealing that 😁 I love that!!
Thank you 🥰
And Steve the Bartender is a very good example of sprezzatura! 👍🏻😊
very informative. thank you. I am not a bartender and didn't not realize the intricacies. Knowing is half the battle. thanks and cheers
Glad you showed Steve’s shake. I’ve always liked his shake and I modeled my shake after his
Great video! Technical videos on bargear are not easy to find. I would love to see one on glasswear - the choices, the preparations and the finishing.
I really like the way you explained the subtleties of this.
Thank you very much for share these technic and show us different types of shaker and methods.
Cheers!
I was not only introduced to the vintage style shaker through your show, but the barfly graduated measuring cup jigger, the best jigger out there.
As a stroke survivor who kinda had to grope in the dark figuring it out doing it one handed _(cobbler extra bad, parisian shaker gives good shake but sticks like cobbler, boston works great ifd you grip between legs to smack & open)_ it would be cool seeing a version of this aimed at shaking one handed, might be a good thing to post on something like /r/stroke
Leandro, this is a great breakdown of tins and shaking. Thank you!!
Great video! I have the superfly tin, regular barfly tin, elevated craft shaker, Boston, and a few more, and love them all. But when with friends and I am making the drinks, I will agree, it's also about the show, so I definitely use my Superfly tin's. Keep the videos coming!!
I have tried all different styles of shakers (cobbler, Boston, French and tin-on-tin).
I found that tin-on-tin is my preferred shaker. I get a perfect seal every time, and it’s easy to clean and maintain.
The worst for me were Boston (getting a good seal can be tricky) while the cobbler’s seal can often times be really hard to undo after a shake (on the models I’ve tried anyways).
Tin-on-tin is the way to go: they won’t break, they’re relatively cheap too.
There is a form to holding the tins and in your case the Boston shaker aka glass pint Tin. It’s hard to explain via text but showing it is easier
@@andrewgarcia5959 what I also like with tin on tin is the fact that I can hold two (one in each hands) and shake away without much fear of a spill.
Thank you I will start implementing this technique with my cocktails from now on.
Great clip Leandro! Some forgotten tips everyone needs to hear again! 👌🏼
Thanks for the explanation on airation and that this actually frothes up the limejuice
You know. Been screwing around for 3 years now. Didn't know I needed this. Good work as always
steve the bartenders smile is just adorable
My family has only ever used cobbler style shakers and i've finally had enough. they are a NIGHTMARE for sticking together
Seriously, get a Boston shaker. Not the glass version though, the normal double tin version
@@CubeBizz A glass on tin Boston shaker has advantages over tin on tin. You can see your cocktail as you build it. Glass doubles as a mixing glass for stirred drinks, much better than a tin. Glass feels better. Tin on tin is advisable in higher volume bars where accidents are more likely. But, to each their own.
For the cobbler I use the back of a knife in the border that connects the top part with the bottom part and pop up when it gets stucks
Great video and always good to learn from the pro. I've been making cocktails 2 years now and it's always good to be reminded of the basics
Also, not sure if it’s been mentioned, but if you have a Blender Bottle water bottle (or another type of protein shaker bottle) those also can work in a pinch.
Before I got my Boston shaker I would shake mine with a mason jar, I guess I wasn't too far off! :D
Tried everything, stainless cobbler, stainless boston shaker--all freezing cold in the hand, and virtually impossible to get them separated. The best is the Oxo black plastic 3-piece cobbler-poo. Fantastic, not cold in the hand, beautiful, never spills a drop, and supereasy to handle. Great channel, by the way.
My son is a bartender, and we have both a Boston Shaker and a Cobbler Shaker. The other night, he was using the Cobbler Shaker (as the other shaker was dirty) and after he poured a cocktail (a Margarita), the Cobbler got stuck (it was at least 15 years old). We had to pitch the Cobbler Shaker as we could not get it unstuck!
I can attest to the Tupperware usefulness. I went on vacation a week ago and forgot my shaker. All I could find was a round Pyrex container with a lid, but it did the job.
As soon as you mentioned sprezzatura I thought of Steve the Bartender, love it!
I dig the cobbler style shaker. It's still my go to despite some of the sticking. Just gotta slap the baby bottom a bit harder and is good to go.
Love the mason jar/tupperware tip. I needed that a few years ago!
One other option if you don't have a shaker is a plastic protein drink shaker/mixer or blender bottle. The ice will stratch up the plastic over time but works well in a pinch.
Have used these many times!
Appreciate the mason jar / tupperware tip!
U can tell this guy loves showinh off hos shaking skills
newbie over here, you really helped me. Thank you!
I like that you're no snob, shake that Tupperware!
Yeah... my boston shaker refuses to separate, gripping top of cobbler shaker with a towel and twisting works every time
LEANDRO!!! Great class!!!! I kind of stole Steve's smile technique when I started out!!! Jean Felix has an awesome shake as well!!!!
I'd love to find a Boston shaker with UNWEIGHTED tins. I want such a set for air travel. (Yes, I bring cooking and bartending supplies when on vacation. Never trust a rental condo to be properly equipped.)
Haven't found one yet.
I got some off amazon. Just look at cheap tins without the cup on the bottom. Odds are those are all unweighted because if they had concealed weights like the superfly they would advertise it.
1:50 : this has happened to every one of my barfly tins. Koriko or Piña all day, every day. (For professional mid/low volume craft cocktail use)
Thanks for the tips. Nice video , tin on tin boston is my favourite behind da bar , its really time saving and theres no chances of chipped glassware🥰.
Please do one on stirring as well! I have such a hard time learning it. I've even tried counter clockwise and two handed, but nothing works. Help!
I will absolutely do a stirring video :)
Just use a chopstick or glass stir rod. You don't need the spoon on the end except the rare case of small measurements, but you never need it for mixing. With a chop stick you get the same "stir the ice" effect without having to figure out the weird spin between your knuckles thing. Someone tried to use a chopstick to teach me how to use the bar spoon and I just stopped them right there and realized I absolutely would never stir with a barspoon again.
At 1st it was difficult for me, but now its easier since the ice in the glass guides you
i was expecting the two - shaker - styles, and then the video ended!
for the record: i work at speak-easy tropical bar in seattle, and use those tepotztli copper shakers. They're heavy, but very pretty
Have you done a video on the importance of the glass? Different types? That I would love to hear. I think I have every glass that you have used, but curious is there an importance of the glass.
As I had mentioned previously the Singapore Sling is my favorite, I had noticed that it froths fairly easy (now I know why). What is surprising is that this froth of this drink really adds to the fragrance of the drink; when you go to take a sip the fragrance explodes in front of your face which adds a different dimension as you drink this cocktail, sort of a 2 level effect. Good info!
Nice video thanks, only one question remains for me:
How do I know when must I stop shaking and serve the drink?
Shake for 40 seconds and you’re done
I noticed that with the cobble shaker, when you closed the shaker with cap on, it's most likely get stuck. I tried closing it with the with the cap seperated with the one with strainer, then put the cap on, it don't get stuck somehow...
Interesting! I'll have to try that out next time
Great topic, exactly what I was looking for
Very informative and educational video ...thanks
good advice Leandro and thanks for the video. I'd like to know your opinion of stance and balance too when shaking, important in my opinion. I suppose its like a sport, you will stand and shake just as you feel comfortable doing so but don't want to do it incorrectly as you've outlined in your video and spill or not shake the cocktail properly.
Boston shaker is my favorite with tempered glass
You were kidding about Steve the Bartender, right? He doesn't look eased or relaxed in the slightest. You can tell by the corners of his eyes: he does not feel like smiling at all, he actually is physically very tensed up. Especially the way he looks to the side and then sudddenly turns to the camera and gives this fake creepy maniacal smile, barely ever blinking... It's disturbing, it's terrifying - it's anything but fucking relaxing.
He'd make a decent horror villain though.
Well, here’s me just picking up the thing and shaking it. In a very non theatrical and understated way. The drinks seem not to suffer!
Excellent Video, I learned a lot about what the difference in shakers are which I always wondered about. I am curious about the tall chemistry beakers that are next to the blender. If you can you show them in a future video and also where to purchase one that would be great!
Very helpful. Thanks!
Love watching your videos for sure. I’ve learned a lot from you. You should do a garnish video. Not basic garnishes but nothing crazy. Maybe level 2 garnishes. 🤪
Sprezzatura, is how Eddie VanHalen played guitar. Always smiling through the awesome bits. Shake your cocktails like Eddie would have.
What is a good source or website to shop around for bitters and fresh ingredients for making cocktails ? (Beginner here)
I can say it, even if the cobbler is certainly the more securized while shaking, its a pure torture to open (when not simply impossible..)
I am so glad I know you, 😁
I love the cobbler shaker for margaritas because I love the little ice shards in the drink while filtering out the large ice.
What would be your method for shaking two tins? Very common in the bar I work at
Steve The Bartender is way too comfortable shaking those cocktails man. No-one makes it look that easy. I'm sure the biceps 💪🏽 help haha
😂
Parisian shaker raises its hand, what about meeeee!😉
I thought this would bore me and I couldn't be more wrong. Great job leondro
"why is there a 9 minute video on freaking shaking?"
nine minutes later
"these last 13 years i have been A FOOL"
“Let’s mix drinks and change lives!”
Is it frowned (😡) upon to mix your cocktail in a blender - would I get the same results?
I prefer my unweighted shaker, but as long as there is a tin on tin Boston Shaker, I’m happy.
What a great video, very interesting 😎, is that an ice machine in the background, would love to hear your view on it, good/bad worth the buy ? Anyway cheers
Thanks for the video
I was like Steve would be a good example... BAM THERE HE IS ! haha
What about the parisien shaker?
Is there any use for a Parisian shaker? I expect not, but they look nice!
A protein shaker works well in a pinch too.
definitely
Another thing about glass shakers, is that glass has a lot more heat capacity, meaning it’ll release more energy (absorb more coldness), leading to more dilution.
I'd like to see that proven before I believe it. The drink only spends a few seconds in the shaker, and if anything, I would think that the low thermal conductivity of glass would lead to less heat transferred from your hands to the drink.
@@alexandernordstrom1617 I hadn’t considered thermal transmission. I suppose if you pre-chilled the glass, you could get the best of both worlds. Either way, yes it does seem like a test would be in order.
How would you go about it? I’d probably measure out a certain quantity of ice and liquid, shake for same period of time, then compare the strained volume/mass.
I would want to measure the ice and then return it to the freezer for awhile so that the time measuring and the thermal absorbency of the measuring vessel are not contributing factors. I might test this later.
Has anyone tried using a paint shaker to create some crazy aeration?
Great video and very interesting I was just wondering about shaking techniques and how to shake can you please do a video on ounces and pour counts thanks
I have already done that video but it could use a redo :) I’ll put it on the list
@@TheEducatedBarfly thank you 🙏🙏👍
What about japanese style boston shakers, with a smaller small tin? The small tin only sticks out slightly from the large one. Looks closer to a profile of a cobler shaker but Boston shaker style. What is that type called?
Make a video about dilution please :)
I feel like when I try to do a two prong "America style" shake I get all out of sync. I tend to boring just go back and forth lol. So at the triangle you are shaking it to one point then to another or some kind of shake between points or what? I'm a simpleton
Great knowledge in these videos! I don’t know if you have ever bartended in your life but I can tell you care about it. With that being said, the way you break the seal is absolutely cringing! You explain how the seal create a crescent shape but tbh breaking the seal can be done more efficiently then what You show. Also, hitting the base of the larger tin will create a seal (not as great as the method you show) but it won’t warp the tins and will give them a longer lifespan. Love the video though!
Now we are owed a video of him shaking a cocktail in Tupperware 😤
When I started making cocktails, with my cobbler shaker, I would just violently twist my wrist back and forth (like I'm turning a knob clockwise and counterclockwise), about 180 degrees in total (90 to the left, 90 to the right). I don't do it anymore, because I use a boston shaker now, but I'm curious if it's a "bad" technique.
I'd love to see a comparison of different shaking techniques, including a few 'bad' ones.
Really good! Is the american shake style ”the whip shake” that you often talk about? And you should do a similar episode on stirring and swizzling. That be would really interesting.. thanks for really good work you are doing! 👍🏻
I believe what Leandro specifically refers to with the term whip shake is a light, brief shake with crushed ice, aimed at achieving similar results that you would get from flash blending with a single-spindle drink mixer. So not so much to do with the pattern of the shake itself.
But man I do really need to pick up one of those more weighted Tins.
IMHO… Glass on Tin Boston Shaker (no weights, they're pointless in shaking despite your claim, maybe useful in stability while building a cocktail). Using glass is a much nicer option for visibility while building your cocktail or doing double duty as a mixing glass without shaking. Tin on tin is more appropriate in higher volume bars where accidents are more likely. Also, whacking the shaker to lock it together is usually unnecessary. Ice causes the air in the shaker to contract…locking the shaker together. A "light" tap might be advised when shaking without ice "dry shaking". Other than that, the whole whacking the shaker is largely performative.
"Aeration reduces alcohol burn"? Ummm, yeah no, I don't believe that for a second. Dilution and chilling reduce alcohol burn, along with the other ingredients. Many people even store alcohol in a freezer expressly to reduce the effect of alcohol burn and slightly more viscous consistency.
Finally, the "triangle" shaking pattern is purely spectacle, it has zero effect on chilling or dilution.
My 2¢.
.
Yes please. alot of youtubers miss that you can redo a season every year. people want to watch the most relevent information. so a yearly mohito video isnt out of the question. (yes i know thatd be overkill, but i hope you get the point.) im a new bartender who indulges in youtube and only watches videos that are up to a year old.
I kind of want to shake all my drinks in Tupperware. Lol
Interesting but doesnt help the person who just makes a few cocktails at home. I tried the Boston shaker and had a hard time getting it apart. It went in the trash and now I use the other style which has the strainer built in.
If you could give a Henry’s a try, I’d really appreciate it! It’s two shots Jameson, one shot St Germain, four shots angostura bitters, shaken vigorously, strained into an empty short glass, and garnished with a lime wedge or wheel. Ice in the glass ruins it through dilution, switching to a lemon or orange garnish lessens it as the aroma brings out different notes than a lime, and each ingredient specifically works with the others.
Are there bell peppers in the citrus bowl?
haven't you seen our Esta Padre cocktail?
Any thoughts on decorative shakers such as a copper plated Boston shaker? I bought a nice one from Barfly actually and the copper coating wore quickly. I suppose dishwashers aren’t recommended here either. I also get scratching on the inside where they connect - is this normal or am I tapping them together too hard? Great refresher!
Yeah wearing on plated gear just comes with the territory. It’s the same for any company that makes plated shakers/strainers, etc. its all normal you’re not tapping too hard but you don’t need to tap hard to get them to lock properly
@@TheEducatedBarfly Thanks sir! This is by large your fault for inspiring me to shake so many great cocktails! 😆 Keep ‘em coming!
🧡
I use my cobbler shaker all the time, although it has a screw on top. It's great.
Also there is totally a wrong way to shake. No smile, bad shake.
You got a point there
I’m a glass blower and have a certain amount of knowledge about glass and the idea of using a Glass in your shaker is not a great idea and something saying it’s tempered is not any real insurance that it won’t chip or crack