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.