The History of the Cocktail Strainer
When you think of cocktail tools, the strainer might not grab the spotlight like the shaker or the jigger but it’s been quietly shaping drinks for well over a century. Read on to learn more about this amazing little tool!
Before strainers, bartenders simply poured cocktails straight from a mixing glass, using spoons or improvised tools to hold back ice. This worked… but it was messy, inconsistent, and left too many chips of ice in the glass. The invention of the dedicated strainer solved that problem, giving bartenders precision and polish.
The first widely recognized design was the Hawthorne strainer, patented in the late 19th century. Its distinctive coiled spring fit snugly into mixing tins and glasses, catching ice and fruit pulp while letting liquid flow smoothly. Around the same time, the Julep strainer came about. This was a perforated, spoon-like tool which was already popular in the U.S. for sipping mint juleps, but bartenders adopted it to strain stirred drinks from mixing glasses. Later came the fine mesh strainer, favored for cocktails like the daiquiri, where silky texture matters most.
Today, bartenders often keep all three within reach. What began as a simple solution to a practical problem has become an essential symbol of cocktail craft.
If I’ve captured your interest, read on to learn a little more about each one!
Julep Strainer
Originally designed for drinking mint juleps (and who doesn’t love a mint julep), this strainer looks like a shallow spoon with holes punched through it. Bartenders began using it in the mid-1800s to hold back ice in mixing glasses. It’s most often paired with stirred drinks like the Martini or Manhattan, where you want clarity and a gentle pour.
Hawthorne Strainer
So the Hawthorne strainer. What a name. I picture a man in a top hat with a monocle. It’s probably the most iconic of the bunch, and quite popular. The Hawthorne strainer has a flat disc with perforations and a spring coil that grips the rim of a shaker tin. You’ve all seen it. Patented in the 1890s, it’s the workhorse of cocktail bars. The spring adjusts to different glass sizes, and the tension can be controlled with a finger for a tight or loose strain. Perfect for shaken drinks like Margaritas or Whiskey Sours.
Fine Mesh Strainer
This one looks more like a tea strainer and is often used in tandem with a Hawthorne or Julep strainer. The idea is to “double strain,” catching tiny shards of ice and fruit pulp to give drinks a silky, polished texture. It’s essential for cocktails like the Daiquiri or Clover Club, where smoothness makes all the difference. Just like you.
When to Use?
Julep Strainer: Best for stirred cocktails where elegance and clarity are key (Martini, Manhattan).
Hawthorne Strainer: Ideal for shaken cocktails with ice and citrus (Margarita, Whiskey Sour).
Fine Mesh Strainer: Use when you want to “double strain” for an extra-smooth sip (Daiquiri, Clover Club).
Next time you whip up a cocktail, think of your strainer and my little write-up. So grab your Hawthorne, Julep, or fine mesh (or all three, you maniac) and strain the good strain!