Stainless Steel Cocktail Shaker Review

When your at parties or get together's don't you want something a little different besides a beer or maybe wine?? How about a mixed drink using the wonderful 24 oz Stainless Steel Cocktail Shaker. I am sure everyone would be entertained by the one who mixes the drinks right?? I have used a shaker in the past but for me they never came out right. This one was simple to use and what a better way to make a mixed drink the right way with measuring out the mixtures. 

I got this in the mail super quick with no issues and the packaging was great. 

This shaker is dishwasher safe and FDA approved. 

I can't wait to use this for the summer when we have get togethers or barbecue out. I am very impressed with this shaker it's very sturdy and made really well. 

Disclaimer: I was sent products for free to review for my honest opinion, from either a PR agency or a company. Regardless, I only recommend products or services I use personally and believe will be good for my readers. Your opinions may vary from my opinions.

I received one or more of the products mentioned above for free using Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Barware Styles Cobbler Cocktail Shaker Review and Best Martini Recipe

Even on the worst of days, I will still use a wine glass versus sticking a straw straight into the bottle, but I’ve finally conceded to the fact that in order to make a decent cocktail, you have to have the proper tools. Proper glassware aside, a good place to start is with a good cocktail shaker. Barware Styles puts out a decent shaker that is a classic and elegant style. Made of Stainless Steel, the three-piece set won’t rust, comes with a money back guarantee and is currently on sale for $18 versus $40. So if you’re planning upon doing a little entertaining this summer, now’s the time to pick this one up.
There’s actually a “right” and a “wrong” way to use a shaker and it makes a difference in the way your cocktails will turn out. Here are a few pointers to make the best cocktails in town:
  1. Chill serving glass beforehand in the freezer or by filling it with lots of ice and water and letting it sit for 5 minutes.
  2. Always fill the shaker half full of fresh cubed ice, too much and you’ll water your cocktails down, not enough and you’re alcohol won’t blend properly and won’t cool down quickly.
  3. Pour cocktail ingredients into the tin.
  4. Place the strainer & lid on the base and close the cap firmly.
  5. Hold with your right hand if right handed, vice versa if left, and shake, shake, shake, over your shoulder. (Be sure to keep one hand on the cap at all times while shaking and point away from guests).
  6. When condensed water appears on the outside of the shaker, and it gets really cold, you know the cocktail is ready and properly chilled.
  7. Remove the smaller lid, pour the drink through the strainer into your chilled glass, and enjoy!
  8. Always rinse the shaker immediately after use to ensure that it doesn’t get sticky from the liquor. This is one of the main reasons the lid sticks, and is easily avoidable
Now for the Best Martini Recipe!

  • Ice (If you opt not to chill the glass in the freezer)
  • Martini glasses (Large and stemmed, chilled in the freezer for one hour if you can, if not chill by letting sit full of ice and water until very cold. This goes for all recipes below)
  • Dry vermouth (Refrigerated to stay cool and fresh, this is a perishable item)
  • Olives (with the pits) or lemon peel for garnish
  • Good quality gin (not fruit flavored - use a classic gin)


  1. Chill the martini glass. Having the glass ice cold is very important, as the taste of the dry martini is very dependent on the temperature.
  2. Put ice cubes into the cocktail shaker, add a dash of vermouth, stir to coat the ice with vermouth and then pour out the excess liquid.
  3. Add 3 oz. - or two shots - put the lid on, and gently shake.
  4. Sit the shaker down; put your vermouth and ice bucket back in the freezer. This allows a little time for some dilution.
  5. Go back and shake it a little more, add your garnish. If using lemon peel don’t forget to squeeze a little of the lemon oil on top of the drink. If using olives, put them at the bottom of the spear. Do not use stuffed olives-use the kind with the seed still inside. Stuffed olives taste terrible!

Recipe Cocktail Shakers from The Napier Co.

In this post I will be talking about Napier's recipe cocktail shakers. I'm starting this off with a little history on the company, so here it is.
The Napier Company was named after its president, James H. Napier, who led the company from 1920 to 1960. But the company's history can be tracked back to 1875 when it was founded as Whitney and Rice in Attleboro, Mass., manufacturing silver products. The firm changed hands and name in 1882 and became Carpenter and Bliss and shortly thereafter, E.A. Bliss and Co., Inc. After rapid expansion in the late 1880s the company moved to Meriden, CT in 1890. After WWI, the firm shifted emphasis from silver products to production of modern jewelry. James Napier became president in 1920 and the company adopted the name Napier - Bliss Co. In 1922, the name was changed to Napier Company.
Like many jewerly companies they got into lines of art objects and other utilitarian objects like cocktail shakers. In the early to mid 1930s they produced several cocktail shakers and other pieces of barware.

The most famous being the Penguin Cocktail Shaker. It was patented in Oct. 1936 and pictured to the right.

Previous to that though was a shaker with a rotating top with recipes. The inventor was Harry A. Werful. The patent was filed for in Feb. 1933 and called it a "Drink Shaker". It shows a recipe for an "Orange Mint".
Orange Mint
1/2 Orange Juice
1/2 Mineral Water
Dash of Mint Essence
Why you might ask? I assume that not refering to alcohol or cocktails made the process easier as Prohibition was not repealed until Dec. 1933.

In Sept. 1932 Le Roy H. Fontan applied for the patent for the "Tells-You-How" shaker. He referered to it as a "Drink Mixer or Cocktail Shaker". In Oct. of that year Fredrick W. Rettenmeyer applied for a patent for a "Cocktail Shaker". Niether of these patents were granted until Sept. of 1935.
The Rettenmeyer shaker has some simularities to the "Tells-You-How" but I don't believe it was ever produced.

As you can see Napier was quite busy in the shaker department. This only covers a fragment of Napier's products for the home bar though. There were measuring cups, spoons, ice buckets, and several other styles of cocktail shakers.
So I hope you have enjoyed this brief jaunt into The Napier Co.

Tools of the Trade

All this time when I've created cocktails for your entertainment (and perhaps inspiration) you've only seen the result of the finished product. But this time I would take the time and show you the tools of my trade. Some of them are a must acquisition and some are more rarely used. Nonetheless, every tool plays an important role when its time comes. One should never neglect one piece of equipment just because one hasn't used it in a long time

Anyhow, let's have a better look at these:

Starting from the left:
  • a fine strainer.
  • the Boston/3-piece-shaker
  • the liquor measures
  • a lime presser
  • hawthorne strainer
  • a zest grater
  • a saw-edged knife
  • a channel knife
  • another saw-edged knife, sharp edge
  • a bar spoon
  • a peeler
  • a liquor pourer

and my newest collection from England
Starting from the left:
  • a drop bottle
  • UK liquor measures
  • a melon baller
  • a julep strainer
  • a fine strainer
  • a microplane
  • (missing from this picture is another Finnish 4 cl CE-certified liquor measure, given by my dear friends!)
The drop bottles I can use for dashes/tiny amounts of bitters/equivalent measures of liquids. The melon baller makes perfect...well, balls from fruit I can use for decorations, the julep strainer is my newest catch from UK. For straining cocktails that have only spirits, this is the tool. Another fine strainer for double straining and a big thanks to my friends in the UK who gave me a microplane. Finally I can grate nutmegs straight onto the cocktail without using the massive shredder I have!

The jiggers or spirit measures. In this picture the far most left is a "foreign" measure, counting 1 3/4 fluid ounces and 7/8 fluid ounces (I got this from South Africa). The rest three are standard Finnish ones, with 20ml and 40ml centiliters (half and single). The UK measures in the previous pictures go at 25ml and 50ml (for single and double)
The Boston shaker (left) and the 3-piece-shaker (right). The 3-piece-one is more user-friendly to begin with but with the Boston Shaker I've become better friends. Especially when pouring liquids in the glass part (not having any ice in it) I can see what I'm doing whereas with the other one it's all hidden inside the tin.

The 3-piece-shaker has an in-built strainer whereas with the Boston shaker you need a separate strainer. What baffles many people with the Boston one is how to open the shaker after shaking it? Since the metal (and due to thermodynamics) freezes itself to the glass part. It's really simple once you learn it. Below is a picture of the shaker. See that little gap where the glass part starts to open up? You only need a gentle tap to that part and the shaker will open.

Let's continue...
The strainer is one of the more useful tools. Everytime I double strain, I use one of these babies. That way I ensure no little ice shards reach the cocktail, making the drink smooth as fu*k. The lime presser is a very handy device to squeeze the juice of half a lime in no time. Due to its small-ish size, only limes can be used.
Here is the other cocktail strainer, the Hawthorne strainer. Used for most cocktails where the rim stops the ice cubes for falling in the drink + most of the pulp of fruits (if any). Underneath it is one of my babies. The item I value. Introducing the cocktail spoon. I got this from a cocktail bar that was active some years ago. The swizzling motive on the shaft enables stirring of the spoon with great ease when creating cocktails that need...well, stirring. The "hammer" end is for muddling various items such as limes/sugar/mint leaves etc. 
Here are my "decorative" tools. The channel knife makes proper twists, the two saw-edged ones cut fruit like there's no tomorrow, the peeler for fruit peels and the small grater for those that little zest grating that might be needed. Given, that is one of my more rarely used items.

Like any artisan, I've spent quite a time gathering my tools. And they have served me well. Well, indeed! I know I'm stilling missing a proper mixing glass but I will get that some day, promised!

With the help of these tools I can create magnificent, marvelous and otherwise amazing cocktails.

What do you think? Am I missing something crucial from my repertoire? Let me know and I will get back to you!

The Cocktail Shaker

This is a device used for mixing drinks. Ice is usually added to this shaker to make the drink chilled quickly before drinking.
There are three main types of cocktail shakers which include:

The French Shaker- This is a two piece shaker consisting of a metal cap and a metal bottom. A strainer is always needed in order to keep the ice out of the drink when pouring into a glass. These shakers are rare but are slowly gaining popularity.
The Boston Shaker- This is a two piece shaker consisting of a glass or plastic mixing glass and a metal bottom. Ingredients and ice are added to the mixing glass and the metal bottom is placed over the glass and tightly closed by pressing each other together. The cooling of the ice also forms a vacuum seal which keeps the glasses together. When finished shaking, the two can be separated by using your wrist are pressing against the edge. This may be difficult but with practice, it becomes easy. With this shaker, a strainer is also needed.
The Cobbler Shaker- This shaker in my opinion is the easiest to use. This shaker consists of a large metal mixing tin, a metal lid with a built-in strainer and a smaller metal cap to cover the strainer. These shakers are the most popular of them all since they are so easy to use.

Boston Shaker and Strange Cocktails


The result, and more practice in the background

The restaurant next doors 

My friend who is now a bartender at One Star Bar has decided to learn how to use a Boston shaker. He knows how to use a normal shaker, but apparently/possibly the way you use a Boston shaker is slightly different, and hopefully cooler, he tells me.

This meant he did not want me to order anything that did not require shaking. So I ended up drinking a lot of strange cocktails. He produced some coconut milk that some customer had brought because they wanted some cocktail to be made using coconut milk (and not milk + coconut liqueur that many bars use). They only wanted one cocktail, though, so they left the rest of the coconut milk and my friend thought it would be good for me to try out the more uncommon cocktails.

I also ran into a girl who is a Facebook friend of mine and who did some "cosplay" of a Macross character recently. She was not in costume this time, though.
Adding coconut milk


Cleaning up stuff that was accidentally spilled :-)