A cocktail shaker is a device used to mix beverages (usually alcoholic) by shaking. When ice is put in the shaker this allows for a quicker cooling of the drink before serving.

A shaken cocktail is made by putting the desired ingredients (typically fruit juices, syrups, liqueurs and ice cubes) in the cocktail shaker. Then it is shaken vigorously for around 5 to 10 seconds, depending upon the mixability of the ingredients and desired temperature.

There are at least three varieties of cocktail shakers:

  • The Boston Shaker: A two-piece shaker consisting of a metal bottom and glass or plastic mixing glass. The mixing container and bottom are inserted into each other for shaking or used separately for stirring or muddling. A separate strainer, such as a Hawthorn or Julep strainer, are required for this type shaker if crushed ice is used. Without such a strainer, some bartenders may instead strain by narrowly separating the two pieces after shaking and pouring the drink through the resulting gap.
  • The Cobbler Shaker: A three-piece cocktail shaker that has tapers at the top and ends with a built-in strainer and includes a cap. The cap can often be used as a measure for spirits or other liquids.
  • The French Shaker: A two-piece shaker consisting of a metal bottom and a metal cap. A strainer is always required for this type of shaker, barring the separation method mentioned above.

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A cocktail strainer is a metal bar accessory used to remove ice from a mixed drink as it is poured into the serving glass. A type of sieve, the strainer is placed over the mouth of the glass or shaker in which the beverage was prepared; small holes in the device allow only liquids to pass as the beverage is poured.

There are two common types of strainers. The Hawthorne strainer is a disc (called the "rim") with a handle and two or more stabilizing prongs. A metal spring fixed around the edge of the rim rolls inward to fit inside the glass. The rim of the strainer does not need to touch the rim of the glass, as the spring inside filters out the ice.

The Julep strainer is shaped like a bowl with a handle, and will fit tightly into a mixing glass or shaker when inserted at the proper angle. Liquid passes through holes or slits in the bowl.

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A jigger or measure is a bartending tool used to measure liquor, which is typically then poured into a cocktail shaker. It is named for the unit of liquid it typically measures, a 1.5 fluid ounce (~44 ml) jigger or shot.[1] However bar jiggers come in other sizes and may not actually measure a fluid jigger.

A traditional style of jigger is made of stainless steel with two opposing cones in an hourglass shape on the end of a rod. Typically, one cone measures a fluid jigger and the other a 1.0 fl. oz. (~30 ml) pony (shot) or 0.75 fl. oz (~22 ml). Other combinations include 2 fl. oz./1 fl. oz. and 1.75 fl. oz./0.75 fl. oz. A typical British "jigger" measures 50ml on the larger side, and 25ml on the smaller side. In Australia a jigger usually measures 30ml and 15ml respectively. In Scandinavia and most other parts of Europe that use the metric system, the measures are 20ml and 40ml.

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Bar Spoon

A bar spoon is a long handled spoon used in bartending for mixing and layering of both alcoholic and non-alcoholic mixed drinks. Its length ensures that it can reach to bottom of the tallest jug or tumbler to mix ingredients directly in the glass. A bar spoon holds about 5 millilitres of liquid (the same as a conventional teaspoon). Its long handle is similar to an iced tea spoon but is usually decorative and elegant - some variations mimic large swizzle sticks, with a disc at one end.

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A squeezer is a small kitchen utensil designed to extract juice from lemons or other citrus fruits such as oranges, grapefruit, or lime. It is designed to separate and crush the pulp of the fruit in a way that is easy to operate. Lemon squeezers can be made from any solid, acid-resistant material, such as plastic, glass, metal (usually aluminium) or ceramic.

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A zester (also, citrus zester or lemon zester) is a kitchen utensil for obtaining zest from lemons and other citrus fruit. A kitchen zester is approximately four inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims. To operate, the zester is pressed with moderate force against the fruit and drawn across its peel. The rims cut the zest from the pith underneath. The zest is cut into ribbons, one drawn through each hole.

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