You want to be the best bartender you can be, and this means knowing how to use a cocktail shaker. You may think that all cocktail shakers are the same, but there is actually quite a bit of variety in terms of what they look like and their functionality. In this post, we will explore these differences so that you can find your best choice for a cocktail shaker!

A Brief History of the Cocktail Shaker

If you think of a cocktail shaker as a “vessel used to blend liquids,” it’s possible that they’ve been in use for thousands of years. “In prehispanic Mexico and South America, the jar gourd was utilized as an enclosed container, so the cocktail shaker may be dated back to 7000 BCE.”

Until around the mid-nineteenth century, bartenders typically mixed drinks by pouring them between who cups. It’s said that an innkeeper wanted to make a “little show” by putting a smaller cup inside the larger one and shaking it.

The new approach became increasingly widespread throughout the second half of the nineteenth century, prompting a slew of patents regarding this new style of combining drinks. This lovely “apparatus for mixing beverages” by W. Harnett – dated 1872 – is the first I’ve come across.)

Cocktail shakers became popular in the early twentieth century, but their usage dropped dramatically during prohibition and again during World War II (as metal production was all but reserved for the war effort.) After the 1950’s, cocktail shakers regained popularity and became quite common at home.

What are the different types of cocktail shakers?

Shakers are available in a variety of forms and sizes, although two dominate the market: cobbler and Boston. The cobbler is a popular dish made up of three components: a tin, a cap, and a built-in strainer.

Bartenders that have a flair for the creative often prefer using a Boston shaker. These mixing tins, which may be made of glass or tin, have two 12- and 28-ounce mixing tins and provide ample space for ice and drink due to their tight natural seal and ample area.

The Boston Shaker

The Boston Shaker, which isn’t much of a departure from the innkeeper’s inspiration in the 1800s, is the most popular option among professional and high-volume bars. The larger cup is placed upside down over the smaller one and sealed with a “whack”.

The majority of models have two steel cups, whereas a few of them are constructed with one glass cup and one steel cup. Steel is (not surprisingly) more durable than glass, so it doesn’t break as easily.

The steel cups can either be “weighted” (which you can see on the larger cup in the image above) or filled with sand. The weight adds stiffness and some weight to the shaker cup, making it more comfortable and quieter to use.

Benefits of the Boston Shaker:

The Boston Shaker will not be trapped closed. This is unlike the cobbler shaker, which is well-known for being trapped shut – but it’s something you should look out for after making a couple of drinks in the shaker and it’s gotten rather chilly.

It’s quick and simple to seal and reopen with practice.

The dishwasher-safe cup is simple to maintain.

Downsides of the Boston Shaker:

The Boston Shaker has the disadvantage of requiring a separate strainer such as a Hawthorn strainer — there isn’t one built in like on the Cobbler shaker. That said, the Cobbler shaker’s built-in strainer isn’t always very effective – so you may want to strain separately anyhow.

The style of shaker you see here is also a little difficult to get the hang of, but not enough to deter me.

There’s an increased risk of glass shattering for Boston Shakers using a glass cup.

The Boston Shaker is a fantastic option for bartenders who want to create cocktails on a regular basis. It’s simple enough for novices to learn, yet it’s also sophisticated enough to serve the busiest bartender. 

The Cobbler Shaker

When most people imagine a cocktail shaker, they think of this one. It’s the type of mixer that you’re most likely to come across in a consumer kitchen or at home. It’s made of stainless steel and has a strainer built in, as well as a small cap that fits on top to keep the liquid trapped while shaking.

Benefits of the Cobbler Shaker

The Cobbler shaker is the most “beginner friendly” of the shakers, in that it’s simple to put together and (usually) open up again, and has a strainer in the cap, so you won’t need to buy one.

You won’t need to buy a strainer separately, as I mentioned previously.

Drawbacks of the Cobbler Shaker

Since the cobbler shaker’s two metal components are merely “placed” together rather than tightly sealed, it is vulnerable to seepage.

Additionally, when the cap and cup become moist, they frequently freeze, making it extremely tough to open the shaker. This is especially likely if you’re using the shaker many times in a row because the metal will get really, really cold.

The built-in strainer is rather ineffective. I haven’t seen a cobbler shaker with an effective strainer built in yet; usually they have big holes, resulting in a drink with ice and fruit pulp mixed in.

When you’re shaking the container, you’ll want to keep that little cap on top – if not, it may fly off and drench the person behind you.

The Cobbler shaker, in my opinion, has too many disadvantages to be worthwhile.

Unless you only intend to make cocktails once a year or less, and never more than one at a time, go for it. Otherwise, consider investing in the Boston Shaker since it will continue to operate as you become more experienced with bartending and won’t leak or get stuck closed.

The French (Parisian) Shaker

The French Shaker is the rarest of the three shaker types. The French shaker is (in my modest opinion) the nicest of the three, like a halfway point between the Cobbler Shaker and the Boston Shaker.

Benefits of the French Shaker

• The cap of the French shaker sits inside the cup, giving it a better seal than the Cobbler shaker and making it less prone to freeze shut, even if this isn’t always the case.
• This is a gorgeous piece! The finest looking shaker in this style.

Drawbacks of the French Shaker

• The French Shaker, like the Boston Shaker, is made up of only two parts and does not include a strainer.
• Can take a bit of practice, again, like the Boston Shaker
• It might be tough to locate, particularly in commercial shops.

Size and Capacity Guide

Finding the right size cocktail shaker depends on how you plan to use it. Most home bartenders assume bigger is always better, but the wrong size can actually make cocktail making more difficult and less enjoyable.

Understanding Shaker Sizes

Small Shakers (12-16 oz capacity) Perfect for single cocktails or intimate gatherings. These compact shakers are ideal if you’re just starting out or have limited bar space. You’ll get better control and more precise dilution with smaller batches, plus they’re easier to handle if you have smaller hands.

Standard Shakers (20-24 oz capacity) The sweet spot for most home bartenders. This size comfortably makes 1-2 cocktails at once without feeling unwieldy. Standard Boston shakers typically come in this range, giving you enough room for ice and ingredients without excess space that can affect your shaking technique.

Large Shakers (28-32 oz capacity) Best for entertaining or busy home bars. While you can make 3-4 cocktails simultaneously, remember that larger batches can be harder to shake effectively. The extra weight when full requires more arm strength, and you’ll need more ice to properly chill larger volumes.

Visual Capacity Guide

Here’s what different capacities mean in practical terms:

• 12 oz shaker = 1 standard cocktail (3-4 oz finished drink) + ice
• 20 oz shaker = 2 cocktails comfortably, or 1 large cocktail with extra ice
• 28 oz shaker = 3-4 cocktails, perfect for batch making identical drinks
• 32+ oz shaker = Party size, but requires significant ice and strong technique

Choosing Based on Your Needs

For Beginners: Start with a 20 oz shaker. It’s forgiving if you add too much ice and gives you room to grow your skills without being overwhelming.

For Regular Entertainers: Go with 28 oz capacity. You’ll appreciate the efficiency when making multiple drinks, and it handles both single servings and small batches well.

For Space-Conscious Kitchens: A 16 oz shaker stores easily and handles most cocktail needs. You might need to make drinks in batches for groups, but the convenience often outweighs this limitation.

Professional Considerations: Bars typically use 28 oz Boston shakers because speed matters more than convenience. The larger size allows bartenders to work efficiently during busy periods.

Daily Cleaning Routine

Immediate Rinse Always rinse your shaker immediately after use, even if you plan to wash it properly later. Citrus oils and sugar-based ingredients can create sticky residues that become harder to remove once they set.

Hand Washing Steps Fill your shaker with warm (not hot) water and a drop of dish soap. Use a bottle brush or long-handled sponge to reach all interior surfaces. Pay special attention to the bottom edges where residue commonly builds up.

For Boston shakers, the wide openings make cleaning straightforward. Cobbler shakers require extra attention around the built-in strainer area where pulp and oils can get trapped.

Deep Cleaning Weekly

Remove Lingering Odors Fill your shaker with warm water and add 2 tablespoons of white vinegar or lemon juice. Let it sit for 15 minutes, then scrub and rinse thoroughly. This removes any lingering flavors that could affect future cocktails.

Exterior Polish Use a microfiber cloth with a small amount of stainless steel cleaner to maintain the exterior shine. Avoid abrasive cleaners that can scratch the surface and create places for bacteria to hide.

What to Avoid

Dishwasher Warnings While many shakers claim to be dishwasher safe, the high heat and harsh detergents can damage finishes over time. The steam environment can also cause certain platings to corrode or discolor.

Harsh Chemicals Bleach and ammonia-based cleaners can pit stainless steel and leave metallic tastes in your drinks. Stick to mild dish soap for regular cleaning.

Soaking Too Long Don’t leave your shaker soaking overnight. Extended exposure to water, especially if it contains citrus or salt, can cause corrosion even in high-quality stainless steel.

Storage Tips

Dry Completely Store your shaker only when completely dry. Even small amounts of moisture can lead to water spots or, in humid environments, the beginning of corrosion.

Separate Storage Store shaker components separately to allow air circulation. Nesting pieces together while damp creates the perfect environment for bacterial growth and odors.

Climate Considerations In humid climates, consider storing your shaker with a small packet of food-safe desiccant to absorb excess moisture.

How do you use a cocktail shaker?

Fill your shaker with the cocktail ingredients in order the recipe. Fill the container with a thick layer of ice (the less ice, the quicker the drink will dilute).

Then, if you’re using a cobbler shaker, add the lid. Cover your tins with a Boston shaker if necessary. Shake the tins until the sides have frosted over and are cool to the touch, usually about 15 seconds. Strain out ice chunks, herbs, and citrus seeds for a smoother texture.

Troubleshooting Common Problems

Even the best cocktail shakers can present challenges. Most issues have simple solutions once you understand what’s causing them.

Stuck or Frozen Shakers

The Problem This primarily affects cobbler shakers but can occasionally happen with French shakers. The metal contracts when cold, creating a vacuum seal that makes separation nearly impossible.

Immediate Solutions Run warm (not hot) water over the seam where the pieces meet. The metal will expand slightly, breaking the vacuum seal. Alternatively, tap gently around the seam with the handle of a wooden spoon while applying steady pulling pressure.

Prevention Don’t over-tighten cobbler shaker caps, and avoid shaking for extended periods. If making multiple drinks, give the shaker a moment to return to room temperature between uses.

Leaking Shakers

Boston Shaker Leaks Usually caused by improper sealing technique. Place the smaller tin inside the larger one at a slight angle, then tap firmly with the heel of your hand to create the seal. The tins should sit together snugly without gaps.

Cobbler Shaker Leaks Check that the cap threads are properly aligned before tightening. Cross-threading is the most common cause of leaks. Also ensure the built-in strainer is seated correctly.

Quick Test Before adding ingredients, test your seal with just ice and a small amount of water. A few gentle shakes will reveal any leak points before you waste good ingredients.

Poor Seal Formation

Boston Shaker Won’t Seal This often happens with new shakers that haven’t been “broken in.” The metal surfaces need slight wear to create proper friction. Use fine steel wool to very lightly roughen the contact areas, then clean thoroughly.

Wet Hands Issue Slippery hands can prevent proper sealing technique. Dry your hands thoroughly and consider using a bar towel for better grip when creating the seal.

Temperature-Related Issues

Shaker Gets Too Cold to Hold This happens during extended shaking or when making multiple drinks quickly. Keep a bar towel handy to wrap around the shaker, or wear thin bar gloves for better insulation and grip.

Ice Melting Too Quickly Usually indicates insufficient ice or warm ingredients. Use plenty of ice (it should fill about 2/3 of your shaker) and consider chilling your shaker in the freezer for a few minutes before use during hot weather.

When to Replace Your Shaker

Visible Damage Signs

• Dents that affect the seal
• Rust spots or persistent discoloration
• Cracks in metal or loose joints
• Persistent odors that cleaning can’t remove

Performance Issues If your shaker consistently leaks despite proper technique, or if pieces no longer fit together properly, it’s time for a replacement. Quality shakers should last years with proper care, so frequent problems usually indicate it’s reached the end of its useful life.

Upgrade Timing Many home bartenders start with a basic cobbler shaker and upgrade to a Boston or French shaker as their skills improve. There’s no shame in outgrowing your first shaker as you develop better technique and higher standards.