If I’m straining out of the tin, I use a hawthorne and tea strainer because the chances are that I’ve shaken it. And yes, hawthornes can let a lot of ice through, so the tea strainer also helps remove any tiny bits of pulp that sly snuck through when I first strained the citrus (if the drink contains citrus).

If I’m pouring out of a glass, I use a julep strainer because I only pour out of a glass if I’ve stirred, so ice isn’t an issue.

I’m telling you, after practise, you can use the hawthorne + tea strainer just as quickly as you can crack, and rinse them off quickly in the sink.

Plus, when it hits the strainer it aerates the cocktail some and looks like you’re putting extra care and attention into it (which, of course, you are).

I recently got to take part in a speed competition at a friends bar setup simply to decide whether cracking or straining was faster. Each bartender made a Cosmo, two chilled shots of vodka(in one shaker) and a Woo-woo.

A pair of bartenders, four rounds, where they switched each round, and we combined the times for a total completed time for the crack only station, and the strain only station(hawthornes). It was a fun time during an otherwise slow afternoon, and we got to drink all the finished drinks between us.

The strain only station had a faster time by over 1 1/2 minutes, and the spill mat under the crack station had a shitload more in it.

Cracking is for amateurs, and folks who don’t have the right tools, because they don’t understand that tools make the job easier.

Major props for the Alton Brown reference, Good Eats is basically my favorite show on TV (even if only in rerun form).

The only time I use the break method is when I am trying to control amount of foam going into the drink (the thought being foam floats so better to effectively pour from the bottom bottom instead of the top). Otherwise I just use the strainer in the top of my shaker.

-Martin Coates IV

P.S. I am an Engineer not a bartender, but I love throwing cocktail parties on my beach.

P.P.S. I love your blog. Sorry if I keep asking the sub question, but I have a few friends that are forbidden from sugar so always looking for cocktails with low GI for diabetics.

First, as others have said, cracking is a flair move. And like all flair moves, it looks great and impresses customers when DONE RIGHT, and in the RIGHT VENUE. When not done right, or in the wrong venue, it’s cheap and sloppy.

Second, I can crack way faster than straining and without a sliver of ice. But I practice it a lot. If you aren’t already great at it, practice at home before you even think about trying it at the bar.

And even if you’re a pro, cracking should be reserved for speed bars and popular drinks. High end clientele and classic drinks both call for the strainer. Always. When I see a bartender cracking a martini at a hotel (and I have), I just want to smack them.

I guess this proves I am not a “real pro.” Whatever. When did bartending attract so many pseudo-authorities?

I’ve never broken a glass in the shaker either..knock on wood.

please at least use a Hawthorne strainer!

“Gating” a hawthorne strainer involves controlling the amount of pressure you use to press down on the strainer as you pour the drink through it. The flexible spring allows this: The more pressure, the smaller the opening and the fewer ice chunks (not to mention pulp and fruit pieces)that are allowed into a drink. It’s all about control. I don’t think the cracking method is terrible, but I’ve never felt like I had all that much control over it. With a hawthorne, there’s no question.

Jeff, your website is awesome.

http://z.about.com/d/cocktails/1/0/y/9/-/-/quickstrain_tins.jpg

The concept combines the best of both worlds. I have worked in a plethora of environments, and a few years back i punched (drilled) a bunch of little holes in one of my weighted makos and it has served me amazingly well in both high speed speed slingin and clean professional straining.

I always have two at the bar, one with tiny holes(3/32″) and one with medium holes(1/8″)

Note: The ones in the picture i posted are some random company’s product, and personally the holes look too big, but it gets the idea across.

-Xain C

99% of the time I’ll always double strain. the only time you’ll ever see me crack pour is into a drink that contains crushed ice already and my bar back hasn’t kept up on supplying me with a clean hawthorne and tea strainer.

You never know when someone is waiting at the bar, watching your attention to detail and deciding that their next drink and tip are coming your way.

If someone’s looking for speed with a, dare I say it ‘cocktail’ such as a ‘woo woo’, you don’t even need to crack the boston tin, just use the dirty ice n wash the tin…. done…

Secondly, would hawthorne and fine strainers still be being sold worldwide to all the top end bars and bartenders if it wasn’t the most efficient and effective way to strain a drink? The answer is NO. So for ye average bartenders who serve average drinks, keep on crackin. Otherwise get with the times and show some pride in your drinks…..

Jeez…

I guess we know what that guy’s vote is.

http://www.starsofthebars.net/media/530/New_invention_-__Perfect_Pour_Quick_Strain_Tin/

anyone who uses a boston tin to open a bottle, needs to be cracked. It warps the tin and allows fluid to fly when shaking. Do yourself a favour and buy a bar blade ( 10 bottles in 8 sec’s) and do yourself another favour, if you are going to use a tin, DON’T use mine.

It doesn’t come down to whether it’s right or wrong but whether it’s appropriate or inappropriate.
You should ask yourself two questions to help decide.

Is it appropriate for the drink I’m making?

Is it appropriate for the venue I’m working in?

From past experience I found that you can’t go wrong with the hawthorn but cracking does add flair to the drink. If your working in a high market cocktail bar or making a quality drink (i.e martini)you should always use a hawthorn (I double strain mine with a tea strainer) because it’s all about the drink in most cases. Where as a bar that has more of a “fun” or a “party” attitude, cracking or even the waterfall technique (google or youtube that one) is rewarding because I feel it involves the patron a little bit more and even get a “wow” at times.

To sum it up…..

There’s a time and place for everything.

Cheers,

Sam.