Cocktail Strainers: Hawthorne, Julep and Fine

Straining sounds like a small step, but it decides what ends up in the glass. A good strainer holds back the spent ice from shaking or stirring, and a fine one also catches ice shards, fruit pulp, herb fragments and bits of muddled peel. Drinks served without ice show every flaw, so the strainer you choose changes both texture and looks.

Three strainers handle almost every job: the spring-edged Hawthorne, the perforated julep and the fine conical mesh. This guide explains how each one works, which vessels they fit, when to use two at once, and how to keep them clean so they keep doing their job.

The Hawthorne strainer

A Hawthorne strainer is a flat, perforated plate with a coiled spring around its edge and a handle on one side. The spring sits inside the rim of the tin and flexes to fit, so one strainer covers many sizes. Small tabs or prongs rest on the rim to keep it steady.

The useful trick is gate control. Push the strainer forward with your index finger so the plate closes the gap at the pouring edge, and only liquid comes through. Let it sit back and slightly larger bits pass. A tight spring with many coils filters better than a loose one with few, so look at the spring before buying.

• Best with: shaken drinks from a tin
• Check: the spring is tightly coiled and the plate sits flat
• Avoid: strainers whose spring wobbles loose from the plate

The julep strainer

A julep strainer looks like a large, shallow spoon full of holes. It fits inside the mouth of a mixing glass, concave side down, and you hold it in place with your index finger while pouring. It has no spring, so it relies on fitting the vessel snugly.

It pours a stirred drink cleanly and quickly, with no splash from the spring, which suits clear, spirit-forward drinks such as the Manhattan or Sazerac. It is less effective in a shaker, because shaken drinks contain smaller ice fragments that slip through its larger holes.

The fine mesh strainer

A fine strainer is a small conical sieve with a handle. It does not sit on the vessel; you hold it over the glass and pour through it from the Hawthorne. This double straining catches ice shards, citrus pulp, seeds and herb fragments.

Use it for shaken drinks served up in a coupe or Nick and Nora glass, for anything with muddled fruit or herbs, and for egg white drinks where you want a smooth foam. Skip it for drinks poured over crushed ice, where a few shards make no difference, and for stirred drinks, which carry very little debris.

• Clover Club, Southside and Gin Basil Smash all benefit from double straining
• Tap the side gently instead of stirring inside the mesh to speed a slow pour
• Very thick drinks may need a slightly coarser mesh

Matching strainer to drink

Think about two questions: was the drink shaken or stirred, and will it be served with or without ice? Stirred and served up: julep or Hawthorne alone. Shaken and served up: Hawthorne plus fine mesh. Shaken and served on fresh ice: Hawthorne alone is usually fine. Dirty-dumped drinks, where the shaker ice goes into the glass, need no strainer at all.

Cleaning and care

Rinse strainers under hot water immediately. For a Hawthorne, flex the spring under the tap so trapped pulp washes out, and remove the spring occasionally if your model allows it. Brush fine mesh from the outside in with a soft brush, then let it dry fully before storing.

Bent springs and dented mesh lose their seal. Store strainers flat or hanging rather than crushed in a drawer, and replace any mesh with holes or tears.

Common questions

Can I use a kitchen sieve instead of a fine strainer?

Yes, a small tea or kitchen sieve works well for double straining. Make sure it is clean and free of strong flavors, such as residue from savory cooking. A sieve that is too wide may be awkward to hold over a narrow glass.

Why does my Hawthorne strainer drip down the side of the tin?

The plate may not sit flat, or the pour is too slow. Seat the spring fully inside the rim, close the gate with a finger, and pour in one confident motion from a slight height. A strainer with a pronounced pouring lip also helps.

Do I need all three strainers?

A Hawthorne and a fine mesh strainer handle almost everything. A julep strainer is a nice addition if you use a mixing glass often, since it fits better and pours more cleanly than a Hawthorne on a wide glass.