Daniel Craig Shakes It (Interview Magazine)

James Bond didn’t have it entirely wrong—shaking a cocktail gets it colder faster and with less dilution. If you prefer your gin or vodka martini laced with enough shards of ice that you could skate across it, maybe you actually should be shaking certain cocktails. Shaking is also the technique for creating the froth in a daiquiri, pisco sour or Ramos gin fizz.

But which kind of shaker should you use? That’s a matter of preference, too.

Cocktail Shaker by Modern Mixologist

Cocktail Shaker by Modern Mixologist

The Modern Mixologist Cocktail Shaker was crafted in the classic Parisian style, that is, the top sits in the bottom tin, rather than over it, which makes it easier to separate after shaking. Just two thumbs placed on the seam and sliding upward should break the seal. Ideal for home use, the top measures a perfect 1½-ounce jigger, with a line inside to indicate ¾ ounce. The cap (which is replaceable) should fit snuggly over the top without getting stuck. Beneath the cap, the hole pattern is both stylish and functional for an attractive pour. The walls of the tin are thick and sturdy, adding weight for stability while pouring. To properly shake a cobbler, use both hands, placing three middle fingers on the tin with pinkies under the tin and thumbs on the cap. Shake like a piston, throwing the contents from one end to the other.

Like many items in Abou-Ganim’s subtly sensual line, the Cobbler is evocative of that of a woman. “Look at the shoulders,” Abou-Ganim says, finding the silhouette of a Hollywood starlet in his creation. “I love the lines.”

Modern Mixologist Boston Shaker

Boston Shaker by Modern Mixologist

For the ultimate in versatility, the Modern Mixologist Boston Shaker pairs a shaker tin with a Mixing Glass. The 16-ounce glass is etched as a suggestion not to fill the shaker set with more than 9 ounces. The two pieces fit together at a slight angle where the inverted glass rests inside the shaker tin. Just twist slightly to for a tight seal. Use the same piston motion to aerate the contents: “Martinis should be silky, satiny and sexy; daiquiris should be foamy and frothy,” Abou-Ganim says. To separate, use the palm of your hand to give it a slight bump at the 3 o’clock position.

Abou-Ganim Shakes It Like a Polaroid

Mr. Abou-Ganim's Modern Mixologist series of bar tools is available at
Our Creative Director, Hugh (no James Bond), likes his martinis stirred for less dilution.
"Flavour Galore," says Hugh.

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