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Unless you are building a drink in the glass or serving a spirit neat, it is likely that one last step in creating the perfect ...
cocktail is straining. In this segment, Jamie demonstrates two different techniques for keeping your drinks crystal clear and free of little nasties.
Tags:How to Strain a Cocktail,bar skills,Cocktail straining techniques,cocktail tips,How to Double Strain a Cocktail,Raising the Bar with Jamie Boudreau,Straining cocktails drinks,mixology.
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In this segment, we’re going to talk about straining and fine straining. Whenever you finish your cocktail, you're going to have to strain it into a cocktail glass. As you can see, there are a number of different strainers, tulip, hawthorn. But I have a favorite one I've been using recently, by oxo. Doesn’t have much of a handle but has a great little dip which concentrates your pour. So to strain your cocktail, take your strainer and place it snugly in your glass or tin whichever you prefer. Hold it down with your finger and just pour into your cocktail glass.
Every now and then, you’re going to be making a cocktail that’s going to have chunks of fruit or mint in it. In these cases, you're going to want to fine strain. And what fine straining means is you're going to strain twice. Once with your hawthorn and once through a tea strainer. And as you see, any chucks that the hawthorn missed, the tea strainer picked up.