Strain

If you prefer your cocktails served up, versus on the rocks, you'll need to strain out any ice and solid ingredients after shaking or stirring your drink. This can be done either using the strainer built into a cobbler shaker (pictured) or with a hawthorne or julep strainer used in tandem with a Boston shaker.

Practice the technique with: A stinger or a Hemingway daiquiri.

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