Dialing in your shaker setup
Nothing changes the feel of making cocktails more than having a shaker setup that actually works well. When I first started out, I leaned toward a Boston shaker since the two-tin setup felt easier to seal and separate compared to most cobblers. One thing I always check before buying is how the tins fit together tight enough to hold during a hard shake, but not so tight that you’re fighting to open it afterward. I’ve seen decent starter sets on alibaba and amazon but once you start caring more about texture and consistency, adding a Hawthorne strainer plus a fine mesh strain makes a noticeable difference, especially with citrus pulp or tiny ice shards.
Curious where everyone stands on egg-white cocktails too dry shake first, reverse dry shake, or another method entirely?