Straining
Also known as: strain
In short
Straining is the moment when the drink gets separated from the ice: cold and dilution move into the glass, the ice stays behind. We explain when to strain once or twice and why the finish saves the texture.
In depth
What does straining mean?
Straining means separating the finished drink from the ice before it runs into the glass. Cold and dilution belong in the drink, ice cubes, pulp and herb bits do not. The tool is known from our strainer entry: "The Hawthorne belongs to the shaker, the julep strainer to the mixing glass, the fine sieve makes the finish."
Once or twice?
Straining once is the standard: one sieve, one glass, done. Straining twice is for the fine stuff: egg white, pulp or small particles stay behind in the second sieve. The professional way is known from our double strain entry.
Why the finish counts
The drink earned its texture in the shaker, and straining must not break it. Calm and quick through the sieve, without crushing the ice mountain, otherwise splinters end up in the glass.
Remember this one
"Shaking makes texture, straining makes the finish, the blender makes the frost, flaming makes the spark."
At our lounge
The last sip starts with the last step: cleanly strained, right at our bar.