Post #765954 by mikehooker on Fri, Jul 8, 2016 10:50 AM

I make a lot of my drinks nowadays in a top down mixer but mai tai's, daiquiris, and certain other drinks should always be shaken. I just recently bought my first Boston shaker after having always used stainless cobblers. It took a little practice but I'm so glad for the transition. Once you figure out the technique of sealing and releasing the glass from the metal tin, it's so much faster and easier than trying to pry the top off a cobbler shaker once it's gotten ice cold. That said, if I'm making something that needs to be strained (such as a daiquiri), to me it's easier to just release the cap off the cobbler and use the built in strainer than it is to grab a Hawthorn strainer to put over the Boston shaker.

I paid $15 for the Boston shaker at World Market. The pint glass had a rubber ring around the top but I found that whenever I smacked the tin down over the glass, the rubber surround would shift and not keep the seal. So I just took that off and use the glass directly against the tin and have not had any trouble thus far. A few days ago I was in a Restaurant Depot and saw they sold metal tins and glass pint glasses separately for like $3 each. And at a liquor/supply store they sold the tins on their own for a whopping $16. That's a crazy mark up. The sizes all seem to be the same between the three places. Any idea why there's such a discrepancy in pricing?