These beloved tools have evolved since their creation in the 1800’s and have a not-so-obvious companion to thank for their progression – ice! For most of man’s history, ice was only available for the wealthy or those that lived in freezing climes. Then in the 1830’s, entrepreneurs began delivering ice to clients and thus began ice’s path to the monster business it is today. With the emergence of ice behind the bar, patrons began to drink differently. They were shifting away from punch bowls and gravitated to individual drinks.
Thus, the modern cocktail was born, and the shaker and standardized stir glasses became instant necessities behind the bar.
When shaking a drink, you are looking to mix, aerate, chill and dilute, all of these shakers will do the trick with the proper shake. There are multiple styles of shakers; Boston Shaker, Parisian Shaker & the Cobbler Shaker. Each shaker provides support for different situations while making a drink. For example, the cobbler shaker is ideal for single cocktail creation. While the Boston and the Parisian Shakers are better suited for multiple cocktails. A big difference between the three is the distance the ice has to travel while connecting with the liquid, so ask yourself how cold do I need my cocktail? How diluted? How many cocktails do I need to make? These questions will help you choose the right shaker for the job.
The stir glass is a bit more ambiguous because you can stir a cocktail in just about anything. The most refined mixing glass is a spouted mixing vessel whether it be glass or insulated metal. A key to the mixing glass is its smooth interior and its ability to chill a cocktail. The relatively large and smooth interior will allow you to mix your drink without throwing your ice around inside. When stirring, your drink your goal is to mix, chill and dilute, and not aerate.
Today, nearly all cocktails call for at least one of these tools, so we are giving you one for each.
To purchase a set of your own, we recommend Cocktail Kingdom.
With your shaker, try and make the classic Mary Pickford cocktail combining Kuleana Huihui Rum, pineapple juice, grenadine & Luxardo Maraschino liqueur.
1.5 oz Kuleana Huihui
1.5 oz Pineapple juice (Fresh is best)
Bar spoon Grenadine (Make sure it’s pomegranate not “cherry” sugar)
6 dashes Luxardo Maraschino liqueur
Shake & strain into chilled coupe
With your mixing glass, make this fantastically tasty and simple cocktail: The Kō Host.
2 oz Kuleana Hawaiian Rum Agricole
2 oz Dolin Blanc Vermouth
3 dashes Bitter Truth Grapefruit bitters
Stir & strain into a chilled coupe, zest a grapefruit peel over the top and enjoy.