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Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Mixers, Water, Ice and Glasses
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Mixers, Water, Ice and Glasses

All of the ingredients in a cocktail contribute to the experience.

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Old 07-20-2008, 11:53 AM   #21
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Join Date: Jun 2008
Location: Costa Mesa, California
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Default strain on the brain....

Originally Posted by lperry View Post
I made one of these last night with fresh pineapple instead of the pineapple juice and Flor de Cana 4 year because that's the white I have open. It was a bit thick for my tastes, and when I tried to strain it through a fine sieve, it didn't pass through. The hawthorne strainer, in contrast, left too much solid in the drink. Maybe I need a julep strainer? It was a nicely flavored drink - tasty and refreshing in the heat.
When muddling (pineapple in this case) it is quite common to "double strain".
This is usually accomplished with a) the hawthorn strainer on your mixing cup, and then: b) poured through a julep strainer into your chilled glass. These two should enough to get most of the stuff out, tho when using pulverized spices (dried peppers, coriander, cardamom, cumin, etc.) i (shamefully admit) use a triple straining system. Steps a), & b) and c) a fine strainer that i sit, literally, balanced on top of the glass (maybe Tiare has a picture, i have no camera, but i am sure you get the idea).

So all that to say: Yes, you should get a Julep strainer. Robert Hess talks about there uses, and has a link to purchase online, here:

and my fine strainer looks like this (but not as nice):

and when you use it make sure it is balanced, because the handle is handy, but it is also heavy!!

Last edited by forrest; 07-21-2008 at 07:28 PM. Reason: spelling/ verb tense conflict
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Old 07-20-2008, 09:03 PM   #22
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When i double strain i use my hawthorn and a fine mesh strainer, a tea strainer..
A Mai Tai a day.....Mai Tai roa ae!

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Old 07-20-2008, 09:50 PM   #23
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That was my problem then - I need to strain in steps. The good news is that now I get to buy a new gadget.
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Old 07-21-2008, 06:38 PM   #24
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Location: San Francisco, CA
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I pretty much always double strain cocktails these days.

Because I make both stirred and shaken drinks in stainless mixing cup(s), I just use a hawthorne strainer and a fine mesh tea strainer for all drinks. Julep strainers don't really work well with stainless mixing cups. Plus, even when using the julep strainer with glass mixing cups, ice often gets around the side of the strainer.

The tea strainer is something like this:

2.5 Inch Tea Strainer

With drinks with more garbage in them, you sometimes have to hit the residue in the tea strainer with a bar spoon to encourage the liquid to drain out.

Erik Ellestad
Bernal Heights, San Francisco, CA, USA
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