The Boston Shaker is a hallmark of American bartending, consisting of a mixing glass and a shaker tin. As its name suggests, its origins are distinctly American, along with the essential American Julep strainer and the American Hawthorne strainer (often called the coil strainer). Understanding the proper use of this set is fundamental to professional bartending.

The Untrained Bartender’s Dilemma

Individuals lacking proper training often find their way behind the bar through embellishment rather than experience. One of the telltale signs of their inexperience? Misuse of the Boston Shaker, leading to the inevitable breaking of the mixing glass. Since admitting to such a mistake would expose their lack of skill, they often resort to a workaround: the Short-Shake.

The True Purpose of the Short-Shake

Rather than a cover-up, the Short-Shake is a powerful efficiency tool in the hands of a skilled bartender. The second, shorter tin is designed to fit over durable double rocks glasses, allowing for the rapid production of multiple drinks at once—often doubling, tripling, or even quadrupling output.

Batching Efficiency: The Boston Shaker and mixing glass alone can accommodate two to three standard cocktails or up to five shooter-style drinks.

Dividing and Multiplying Drinks: When preparing multiple distinct shaken drinks (e.g., Daiquiri, Margarita, White Russian, Mai Tai, Banshee), the Short-Shake method allows the bartender to divide portions into smaller vessels—typically heavy-footed, straight-walled double rocks glasses—while simultaneously stirring and shaking different drinks in parallel.

Maximized Output: A skilled bartender can stir two to three drinks in the mixing glass with their dominant hand while simultaneously shaking another set using the Short-Shake technique with the other hand. This method dramatically increases efficiency during high-volume service while maintaining quality.

Scientific Bartending: Efficiency Through Applied Technique

Scientific bartending is not just about measuring ingredients—it also involves optimizing methods, streamlining production, and refining efficiency. The Short-Shake technique is an example of how a well-trained bartender can maximize output without sacrificing precision.

In today’s industry, skilled bartenders to mentor apprentice bartenders are hard to find, but worth it if you assign them lead bartender position. They won’t be speed demons day one – that’s a learning a new location over time learning curve. Their immediate value is in training behind the bar.

[Photos: Dale DeGroff speaking on bartender tools, and the Boston Shaker: Its Purpose, Proper Use, and Efficiency.]