So what are the main types of strainers that pro bartenders like Spaeth keep in their rotation? “Generally speaking, there are two types of strainers: julep strainers, which look like large, perforated spoons—these are the oldest type of strainer still used. Hawthorne strainers were invented later. They vary in appearance but consist of some kind of perforated plate with long metal coil or spring attached in a semi-circle to the edge of the plate, meant to fit inside the rim of the mixing vessel as the strainer is placed over the mouth.” Julep strainers are typically used for stirred drinks, while Hawthornes are ideal for shaken drinks. “We use Hawthornes when we shake drinks to properly emulsify the clear ingredients (alcohol or syrup) with the opaque ones (juice, cream, egg white) and occasional solid ones (like mint or strawberries). We shake not only to get a homogenous mix of dissimilar ingredients, but also to achieve a frothy, lively texture,” he notes.