To Crack or to Strain?

"Ask Your Bartender: What’s Crackin’?

Monday, April 2nd, 2007
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Hey Bartender,

Ever since I started making my own drinks at home I’ve been eyeing all my bartenders like a hawk. I’ve noticed a lot of them use the crack-open-the-boston-shaker straining technique.

What are your thoughts on this? I’m not a huge fan of it because it allows bits of ice to get into the drink and that’s just not very appetizing or pretty ;)

Dan

Hey Dan

I tried to find a video of this for those who don’t understand what we’re talking about here, but I can’t seem to find one. If any of you have your Cocktail DVD handy, Tom Cruise pulls this move when he makes the Turquoise Blue for Gina Gershon. Anyway.

I don’t really have much of an opinion on this. I’ve asked a lot of other bartenders what they thought, and they were also fairly ambivalent. Personally, I’m so used to using a strainer that this particular flair move just slows me down. I agree with your concern that it allows bits of ice to land in what should be a non-chunky drink, but I’d be interested in hearing what others have to say.

So what do you think, internet friends? Strainer or crack?"

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