Wednesday, June 6, 2012

Tin Shaker

Tin Shaker, 11"x14" oil on linen

Like most of us, I started my home bar-tending career with a three piece cobbler shaker.  As my interest in the craft grew I graduated to the Boston shaker (a metal tin and a pint glass).  However, the more I went out to the classic bars, the more I realized that almost all of the bartenders simply use two tins for shaking.  So if you're like me and wondering, why is this?  Here are a few reasons why the pros choose this method.

1.  It's much lighter.  If you're going to shake cocktails for hours on end, don't make it harder on yourself.
2.  Metal on metal is going to make the drink colder faster.
3.  There is no glass to break or chip.  The last thing your customer wants is a chip of glass for garnish.

What do you think?  Is metal on metal the best, I'd love to hear your thoughts.


Mr. Martini said...

I absolutely LOVE this painting! It would look incredible on a wall next to "Shaken." ;-)

As for wanting to hear your subscriber's thoughts, mine would be this: A Boston Shaker, once you've gotten the hang of it, is MUCH easier to open and pour from over a three-piece (cobbler) shaker. The pieces have a tendency to freeze to each other making it hard to open to empty the leftover contents (ice, citrus pieces, herbs, etc.) after you've strained the drink.

Matt Talbert said...

Thanks Tim, I’m so glad you like the painting, it would look great next to “Shaken”! Can’t wait for you to see the one I’m working on right now “Stir with Ice,” it’s turning out to be a pretty special piece. Thanks for your input on Shakers. I also prefer a Boston shaker and find cobbler’s to be very frustrating when they get all clogged up.