When you mix and shake in a shaker the reality of the day after day, a dose of elegance and a few drops of fiction, you get cocktails like those by Javier de las Muelas. Because at the moment of making a good Cocktail everything counts, in this article we have wanted to give the importance that the shaker deserves, because it’s one of the most important tools of any barman.

The shaker is the holy grail, the great glass that shelters in its insides distillates, liquors, creams, eggs and juices that, cared and cooled by the ice, will turn into offers served by priests like you. The birth of the shaker was a turning point to make regular bars into cathedrals.

There are two basic types of shakers; the first has three sections with built strainer, used in continental Europe and was created in the late nineteenth century. As a special characteristic, it has a built filter, thanks to which you don’t need the strainer or hawthorne. The second is of two bodies. Of this one, the most often used is known as Boston, consists of two glasses, one metal and another of smaller diameter and glass.

This second shaker is the one that is used in Anglo-Saxon countries. Dates from the mid 19^th century, and when it is shaken, the metal shrinks as a result of the cold and it remains sealed, but we must always ensure that the glass body is up. In some establishments the Cuban is also used, a shaker of two identical metal bodies encased.

Before using the shaker should be cleaned inside and eliminate the metallic taste. To do this, we use a dash of gin, lemon juice, salt and plenty of ice, stirred for about three minutes and then rinse with plenty of water. The job of the shaker is to beat and mix the ingredients for a harmonious, balanced, indivisible and pleasant drink.

HOW TO BEAT IT

With your left hand you have to cover the first and second body of the shaker, while with your right hand you do the same with the first and the third body, through the second, covering the cap with your thumb.

HOW TO MOVE THE SHAKER

The arm movement should be vigorous, rhythmic: from top to bottom, front to back, and do not exceed the limits set by the chest and head. The rest of the body should be relaxed and motionless, not dislocated.

FOR HOW LONG

You have to shake around ten to twenty seconds (depends on the type of cocktail you’re making, if, for example, it has an egg yolk, you’ll beat for longer). The cold transmitted through the metal walls suggests that the mixture is ready.

Now that you control the time and movement to be the father of the perfect cocktail, you just need to know how many cocktails you have to do per service. It would be advisable to fill the main body of the shaker halfway at the most.

Once you add the ice cubes, between five and seven, the content should never exceed 2/3 of the glass, leaving enough room to be beat and mixed well. The result will be between 2 or 3 cocktails, wash the shaker quickly with just water, without using soap or detergent, and dry it.

Now that you know all the secrets about the shaker, we leave time for you to practice in front of the mirror and so this weekend you can surprise your guests with a perfect performance, and always remember that “at the end and through our lives are what we are because of what we lived, ate and drank. “