"No Issues"
Jun 2, 2016

The tool behind the pour
The Hawthorne is named after the Hawthorne Café in Boston and has been the dominant strainer style behind professional bars for over a century. The coiled spring design solves a specific problem: after shaking, the tin contains not just your cocktail but also broken ice, citrus pulp, egg white fragments, and herb pieces. The spring filters all of it in one smooth motion. The four-prong design replaced earlier two-prong versions because it seats more securely on the widened mouth of a cocktail shaker tin, which is why it became the professional standard.
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"No Issues"
Jun 2, 2016
FAQ
The Hawthorne strainer is used with shaker tins and is the right tool for shaken drinks. The julep strainer is a perforated spoon-shaped strainer designed for use with a mixing glass when straining stirred cocktails. Both have a place behind a complete bar.
Yes. The coil detaches from the strainer plate so you can clean both pieces thoroughly. Remove the spring, rinse both parts under warm water, and reattach before use.
The 4-prong Hawthorne is sized for standard cocktail shaker tins, including the 18 oz and 28 oz weighted tins. It seats on the rolled rim of the tin and locks in place with the prongs.
For most drinks, no. The coil handles standard filtration. For very fine filtration — egg white cocktails, drinks with muddled herbs, or anything you want silky smooth — pour through the Hawthorne and a fine mesh strainer at the same time. This is called a double or fine strain.
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