Bar technique
How to fine strain (double strain) a cocktail
Fine straining, also called double straining, pours a shaken drink through two strainers at once: the Hawthorne on the tin holds back the ice, and a small mesh strainer over the glass catches the chips and pulp that get past it.
It matters most for drinks served up, without ice, where every ice shard floats on top and every scrap of mint ends up on the guest’s lip.
How to do it
- 1Fit the Hawthorne strainer into the tin and push the gate forward so the gap is narrow.
- 2Hold the fine mesh strainer over the chilled glass with your other hand.
- 3Pour steadily through both, without rushing the mesh.
- 4Tap the fine strainer against your hand to clear the last drops.
- 5Rinse the mesh between drinks, so pulp from one drink never lands in the next.
Common mistakes
- Skipping it for drinks with mint, fruit or egg served up.
- Pouring faster than the mesh can drain, so the drink spills over the side.
- Fine straining over crushed ice, where it gains nothing.
