Straining cocktails has been around since the 1800s when the original Julep Strainer was used as a way to ensure that enamel-deficient teeth wouldn’t come into contact with cold nice. The pain from the cold contact would cause people to yelp in pain. Later on, in 1853, we saw an increase of facial hair in men, in which, a julep strainer would help keep bits that were muddled from attaching to the facial hair. This was quite an interesting way to attack this problem before the usage of straws.
It didn’t take long for the Julep Strainer to become a classic bar tool and starting in 1892, there was a desire for a model of strainer that would allow for easier pouring. The original patent for the Hawthorne Strainer was released in 1892 but didn’t get the name Hawthorne until later on in 1894 when it took its name from the Hawthorne Cafe. The connection comes from Denny Sullivan who owned the cafe and was part of the original patent by William Wright. William is considered the inventor of the Hawthorne Strainer.
The Rise of the Hawthorne Strainer
What makes the Hawthorne Strainer unique is that it has a coil that can help fit any size of glass or cocktail shaker tin. This advantage allowed for the straining of cocktails easier, with more control over the strainer, tin, and pouring control. Once the evolution of cocktails started to steer towards cocktails with no fruit bits or ice, like in a martini, around the beginning of the 1900s in London, there were bartenders that were double-straining cocktails using tea sifters.
Double Straining Method
Once the fine mesh strainer started getting used, the double straining method was becoming a practical bar practice. Allowing your cocktail to strain through two different strainers eliminated the ice bits and fruit bits and allowed for a clear solution cocktail to be enjoyed. Some would say that double straining can affect aeration, however, the argument still stands that if you leave a cocktail long enough, the bubbles would dissipate whether it was fine strained or not.
Fifth & Vermouth Strainers
Our Hawthorne Strainers come in a few different varieties including Professional Series Hawthorne Strainer, St.George Strainer, Half Moon Strainer, or the Cat Ear Strainer. Our St.George Strainer remains one of our most popular models and comes in colors like stainless steel, copper, gold, and gunmetal black.
Our Julep Strainer collection has our Professional Julep Strainer, Bourbon County Julep Strainer, and our classic New Orleans Julep Strainer. Our New Orleans strainer comes in a variety of colors including stainless steel, copper, gold, and gunmetal black.
We do offer a fine mesh strainer for the double-straining method. It’s simple, and easy to use, and belongs in most bar collections.
Old Cuban Recipe – Created in 2004 by Audrey Saunders (New York, USA) – Adapted by Pete Wells (https://cooking.nytimes.com/recipes/1012913-the-old-cuban)
Ingredients:
- 6 mint leaves, plus the tip of a mint sprig for garnish
- ¾ ounce (1½ tablespoons) lime juice
- 1 ounce (2 tablespoons) simple syrup
- 1½ ounces (3 tablespoons) amber rum
- 1 or 2 dashes of Angostura bitters
- 2 ounces Champagne
- 1 lime slice
Process:
Gently bruise the mint with lime juice in a shaker using a muddler or wooden spoon. Add syrup, rum, bitters, and a big handful of ice, and shake until well chilled. Strain into a coupe or cocktail glass and add Champagne.
With a knife, slit the lime slice halfway through and pierce it with the mint sprig. Perch it on the rim of the glass.