The Ultimate Cocktail Shaker? Elevated Craft Shaker

[@freepour]

We found a better explanation of the measuring cup. So it does have half measures. But it is a little confusing, but if you memorize them it might make sense... tinyurl.com/elevatedmeasures

[@justinkendrick3929]

I think the idea is that the line over the 1oz is 0.75oz, but all the others are half oz points. So, the line over 2oz is 1.5oz, the one over 3oz is 2.5oz, etc.

[@HLR4th]

I own one of these but like a typical guy didn’t read the directions! Thanks for the link/graphic. If one needs directions to read a measure, it may not be intuitive. I will have to pay more attention to my measuring cup graphics, etc in the future.

[@austinsparks4802]

This is something I'm getting for my Papaw. Once you hit that 80-90 mark, cold things really do mess with your hands. He's been making margaritas, whiskey sours, and all kinds of other stuff with a Boston shaker and winter gloves. Man is one hell of a determined guy, and I think this is right up his alley bar wear wise.

[@austinfields7837]

Me and at least 10 other people are stoked on this 80+ year old man makin sours (I'm imagining with dry shaking [don't correct me]). What a f**kin' G. Where's his TikTok? Details lol

[@superscuba73]

It's a great shaker for those that can't use a Boston. I still have mine in the cupboard for when I eventually can't use a Boston shaker. For those that can, a Boston shaker is superior.

[@leoschultz9046]

From what I have seen of Japanese bartenders, which is one area of the world where the cobbler shaker is actually the professional choice, they flip it over and continue to shake it from side to side as it drains, which keeps the ice moving and helps the cocktail flow out quickly. I bought a really nice cobbler shaker just to give it a try, since they are so popular in Japan, and they have such a serious cocktail scene, I figured there had to be something to it. After trying it out at home and at work for a month or so, I decided that it definitely wasn't the device for trying to make drinks quickly and efficiently, but that it could have a certain elegance when you are taking your time, and making cocktails is nothing if not a bit of edible theatre. It lives at home now for when I feel lazy and leave me tools at work so I have something nice to shake in at home for myself or a friend. As for this shaker, it seems nice, though I would have liked to see some fluting or gnurling to help untwist the parts, and I have never been a fan of insulated shakers since it dulls the feel of what I am shaking, both from a temperature perspective, and my ability to listen to the cocktail and as the ice breaks up. Not for me, but I am sure it will make lots of people happy.

[@tomassanchez376]

I agree every word you typed

[@TracyHall_DreamsAndLogic]

It's far more likely it's just a cool looking performance rather than any practical purpose...

[@SavidgeKitchen]

I love my elevated shaker- I use it to batch cocktails and take them with me when heading to a friend's house. Nice to hear a little bit about the history of shakers here, thanks!!

[@freepour]

That's a good idea. And it keeps the drinks cold.

[@SavidgeKitchen]

@@freepour Yep, totally. and the seal is so solid that I can throw it in a bag without worrying about it leaking.

[@greenmarcosu]

My life changed (for the better) when I switched from a Cobbler Shaker to a Boston Shaker.

[@UnclePete]

Mine too

[@bruceharlick3322]

Amen to that.

[@Olordrin]

Same here.

[@aces1091]

How so?

[@greenmarcosu]

@@aces1091 The cobbler shaker is not great at straining compared to a springed strainer. Also, the lid on the cobbler shakers I had used tended to either not fit tight enough or get stuck. I never had one that was just right. The boston shaker (just the bottom large metal cup plus a sturdy glass pint glass) stays together better but also comes apart easier. The boston also gives you more internal space to get a better shake if you are working with a double cocktail which I often do when I am making cocktails for myself and my partner.

[@CoachVinoLLC]

I ABSOLUTELY love my Elevated Craft shaker. I was an early adopter and haven’t looked back since. A fair test for people to draw their own conclusions! Cheers! 🥃

[@RobsHomeBar]

Figured I’d find your comment here 😂 ...I like my Boston shaker :P

[@CoachVinoLLC]

@@RobsHomeBar haha! Funny thing is that as much as I love my Elevated Craft shaker for home bar, I would still probably use a Boston Shaker in a professional setting. The Boston Shaker is easier to bang around, open and pour quickly, which is important during rush.

[@RobsHomeBar]

@@CoachVinoLLC even for home, if you’re entertaining... I have 8 pint glasses and 3 large tins 🤪 so I can get a lot of drinks done fast without cleanup haha

[@CoachVinoLLC]

@@RobsHomeBar entertaining? What is this entertaining you speak of? Lol. Seems like a foreign concept.

[@RobsHomeBar]

@@CoachVinoLLC LOLOL.. granted it’s been a while 🤦‍♂️🤦‍♂️

[@uwuawoo3987]

I got the elevates craft for my birthday. It is AMAZING. Easy to open cause it’s a twist, it’s insulated so the hands don’t get cold, and it’s weighted very nicely. My personal fav

[@doombuddha]

I always thought the reason for the cobbler shaker in stores was that it was easier for those getting started without any advice to not mess it up when trying it. It just seems more straight-forward as far as looking at it and knowing which end is up when starting out. This was the case for myself, at least

[@freepour]

True, it's sort of all inclusive. And you don't need to figure out how to combine the tins and break them loose. Plus it looks a little classier...

[@MDCarver1980]

If you have 100g of Ice and 100g of Liquid Water, the Liquid Water will occupy a smaller volume. So in a tight container, when Ice Melts the volume reduces, since liquid does not change volume due to pressure, but gas does, the air inside the shaker expands to compensate for the lower non-gas volume. This creates disequilibrium between the inside and outside of the shaker in regards to volume. It’s not quite a vacuum, but the pressure inside the shaker has decreased to so much lower than the pressure outside the shaker that without some sort of carburetor, the outside Air Pressure is making it more difficult to remove the lid from the shaker because the pressure inside the Shaker has dropped considerably due to the expanding gasses compensating for melting solids that are far less dense than in their liquid form.

[@ElevatedCraft]

Our advice is to always "burp" the pressure with by twisting the small lid before unscrewing the large measuring top. If you are using the Elevated Craft Shaker with a hawthorne strainer this is an important step when there is a lot of heat exchange happening. @ScorpioDan 80 - your explanation about negative pressure also just made me realize that when you dry shake egg whites you are creating positive pressure from the aerating the egg whites. When dry shaking egg whites, we've always told people to burp the small lid also. The whole "burping" step is not relevant if you are just shaking and pouring through the strainer but using the small lid as a pressure release is a key reason people use the Elevated Craft Shaker in addition to the Boston. You can't "burp" a boston shaker so when dry shaking egg whites a lot of home bartenders have exploding tins. Cheers - Adam Craft

[@tobyey9134]

Cooling the tin also shrinks it which makes it stick together firmly too.

[@bozoclown99]

🤣🤣🤣

[@hjk5387]

Protein shaker works the best for me. Screw cap helps with egg white explosions, plastic helps with your hands not getting super cold but still allows you to feel that it is cold, and with a strainer, it works just as well as a boston shaker. Yes, it does not look fancy, but damn can you make cocktails quick and easy!

[@RobsHomeBar]

Seems pretty cool but I’ll stick with my Boston shaker

[@rokaskundrotas4805]

It is so good that I want to buy a second one now, just waiting for some discounts. I shifted to this one from using the Boston shaker and don’t even want to look back (the Boston shaker was getting stuck, the surface was getting super cold, and some other cons like spilling a little bit when pouring. None of this happens with the Elevated Craft shaker). Also, the jigger has so much capacity that often times you can add all the ingredients at once, and it’s accurate! I know some people say it’s not accurate, well, mine is. It also looks good and feels very high quality.

[@TheRockyLeonFan]

I had an idea for this channel. You know how GQ do their 'Meteorologist Breaks Down Natural Disasters in Movies & TV' sort of videos... I would love you to review a couple of bartending scenes and comment on what are they doing wrong/right etc.

[@t.9811]

Don Draper's Old Fashioned from Mad Men comes to mind.

[@margefoyle6796]

Ooh. I love this idea!

[@roebucksruin]

Professionally, I prefer a Boston, but there's something really satisfying about man handling a small, well-made cobbler shaker. Over the past year, I picked up a Birdy 3-piece, which arrived with a perfect fit. I also picked up a couple of etched cobblers from AliExpress that arrived tight and required a little sanding for a proper fit. I could see them being used in a professional environment, but definitely not volume service.

[@csongorkakuk5871]

Therapist: "It's okay. General Grievous DiMonriva doesn't exist, he can't hurt you." General Grievous DiMonriva:

[@chipsclassiccocktails1458]

I have one and really like it for sours. Like you said, it eliminates leaking. That alone makes it worth it to me. Another excellent video, thanks!

[@bob___]

I got this shaker as a present, and I find that it's a good cocktail shaker for drinks that use egg whites, because the fact that the top screws on means that the shaker doesn't try to come apart when you're using egg whites.

[@DavidRamseyIII]

Truffles on the rocks used a cobbler shaker and it always looks very neat

[@MalcolmDrood]

I bought one of those for myself out of curiosity. Personally, I think it works great as a home bar shaker/jigger. Quieter, not cold, versatile. When I tried to use it during service (especially a busy one) it was a hard no go. Breaking it down fully to rinse between drinks was a pain, there’s a reason the Boston shaker is king behind the bar. Although, it does have its place if (god forbid) you have to make a Ramos and it works well shaking multiples of the same drink together too.

[@ElevatedCraft]

Cheers Ohm

[@margefoyle6796]

I'm so glad you did this. The Shaker& Spoon FB crowd (cocktail subscription fan group) absolutely loves these things and I've wondered about them. I didn't have trouble with exploding egg white cocktails or have issues with a cold exterior, which seem to be the main benefit from their comments, so I haven't bothered with this. Seems a bit fussy to me, but if the above were issues, I could see really wanting this.

[@angrychivafan]

I got a regular shaker and now the top to the strainer is stuck. Looking for a new and saw this. The insulation is a nice touch. Will keep ice from thawing quick and won’t make a mess with the condensation. You can still unscrew too and double strain instead of using the top strainer.

[@theaterobscura]

Awesome thumbnail! For some reason, I do associate the cobbler shaker with a sort of mid-century elegance. Movies maybe? I'd use a cobbler if I were making drinks in a sunken living room while wearing a lounge jacket, but I don't have any of those things, so I use a Boston.

[@ryanaycock3282]

I was also an early backer during the campaign. I like that it does not spill my beverage or get my hands cold while I am shaking. The company states that the shaker is dishwasher safe, but I would be reticent to put something with a rubber gasket in the dishwasher. I have been handwashing my elevated craft shaker, which is the only thing that prevents me from using it more often. As for the built-in jigger, I have never seen a use for it given that so many cocktails call for quarter ounce aliquots.

[@LeTopShelf]

Great review as always! I was one of the early backers and I'm really liking it even though I still prefer my Boston shakers for most applications. I love the double wall insulated design for when I make cocktails to go. I fill it all the way up, screw it shut, toss it in a bag and still ice cold cocktails to serve when I reach my destination several hours later. I tend to use the measuring cup top as a drinking glass. For professional bartenders, I don't really see that many of them adopting it. The Boston shaker is faster, more effective and easier to clean but, I think this is the perfect shaker for the amateur home bartender who doesn't want to deal with technique and the mess they can sometimes create.

[@ElevatedCraft]

Thank you for being an early backer! The EC shaker is specifically designed for home bar use and batching cocktails to go just as you described. Pros have noted that it is really good for egg white recipes but in the US, the efficiency of the tin on tin in a commercial bar makes sense. Cheers

[@urouroniwa]

Once again commenting on old videos :-) I've just gotten into cocktails really recently. I wanted a shaker, but they aren't really that easy to get in rural Japan where I live. However, I had this stainless steel screw top container from a brewery that holds about 600 ml. They were selling them with the idea that you would go to the brewery and buy a pint of beer and take it home. Unfortunately, they forgot to actually check the liquor laws and got shut down :-) (Very rare case of ignoring rules in Japan!). But I thought, "Hey, I'll give that a try". It's awesome. As a beginner, I love the screw top. It just makes everything much easier. The only real downside is that it doesn't have in integrated strainer and the mouth of the container isn't really shaped to accept a hawthorn strainer (if I could even find one). But I dump everything in a hand held tea strainer and... I don't really see much advantage to double straining. The tea strainer catches everything and if I'm going to do it anyway... Of course, the ice ends up in the strainer, but it's not actually a problem, as far as I can tell. Probably some day I'll look back on this and mock my caveman naivety, but for now, I'm making cocktails :-) Keep going back in time and pumping out those old videos! I'm learning lots and having a great time!!!

[@magnusstahl3019]

I like that you are wearing a T-shirt that's says Malört.

[@jcvalenti]

Been using this for about 5 months now. I do like it quite a bit, but I still find myself reaching for the Boston when I do anything with egg whites. My favorite feature is the insulation - if I'm making the same cocktail all night, I like that I can put the top on it and keep the ice cold, and not have to be swapping out ice all night. I've left the thing 3/4 full with ice overnight and it has stayed completely intact through to the next morning. Obviously when making drinks there will be some dilution, but your shaking ice goes a long, long way with this thing.

[@freepour]

they say it keeps cold for 24 hours

[@colorfulcocktails4061]

The video is what I want. I am ready to buy a new Boston shaker. Thanks for sharing!

[@harrythomas1922]

My drinking buddy friend and his Army friend bought 4 of these, one for each of them and one for me and my son. We really like it and use it as our “main” shaker. We can put 3 cocktails in this which is nice for him and me and my wife. Highly recommended.

[@denisshmidt6476]

I’ve had it for months and love it.

[@pantera6]

I started with a cobbler shaker and switched to a boston style. I find i can get smaller bubbles and finer foam with cobbler shaker

[@michaeloporto5202]

I really like the Elevated Craft shaker. I only make drinks at home, so I don't need anything super efficient.

[@alyssaboyle2187]

Great review and history lesson! I'm actually glad I will still get ice chips with this shaker. I tell my husband to "make it snow" when he's shaking. Brrr...

[@gasiedu]

I own one and love it, I find the measures in it work perfect for me I make a couple at a time

[@boozeontherocks]

That is an interesting review. I have seen this shaker a few time and I was curious about it. I think I will stick with my Boston. I like it. Great review.

[@eyesdontsee]

That extra rubber gasket is innovation that excites 👀

[@TheTribalBarGuy]

Great video again guys. I really love that you are like Pixar Studios in their movies and I often find some cartoon references while watching. Love seeing this kind of "Easter eggs" while watching the show. I really like the Toy Story movies so that makes it even more fun. Cheers!

[@steveglave35]

I have one of these and I agree the built in strainer isn't the best. I always take off the top and use a Hawthorne strainer when I pour. That Boston shaker set you have looks cool, I love the flat black finish!

[@ElevatedCraft]

The type of ice and pouring angle play a big part in how well it pours. We've found that when using softer ice that breaks up easily, a hawthorne strainer is best. If you are using larger hard ice and pour at a 45 then the flow comes out like you'd expect without the "glug glug" that happens when there is not enough air flow. If you have a full shaker and turn it vertical then almost nothing will come out which is a fun physics thing (air lock?) that I'm sure someone in the comments can describe better than me ;-).

[@MrtinVarela]

The air inside of the shaker is still temperate as you close it. During shaking the air is cooled down by the ice together with the mixture. The cooled air generates less pressure than ambient and this difference produces the slight vacuum when you try to open it.

[@adamscharenbroch8976]

Love my Elevated Shaker. Those marks are for 1/2 oz pours.

[@alb9044]

I believe the lower portion of a cobler shaker gets much colder, faster then the top. The bottom contracts around the top making the top difficult to remove

[@blackt-shirtcocktail1931]

It seems interesting for beginners since you don't need jigger, strainer... But do you think we could find it behind a cocktail bar soon ? The fact that you have to screw and unscrew it all the time makes me think that using it could slow down the way we work, don't you think ? But I might be afraid of change too ;)

[@Jeremy-kg1zr]

It'll certainly never be behind the bar of a business, if that's what you're talking about. Far too much time for a busy place to use, and the little cap makes for much more difficult cleaning.

[@robertsorrellbynum8050]

Leandro and Marius testing cocktail shakers: now with a chunky soup, you have to unscrew this part 😂

[@candidginger3557]

I died when they talked about soup. I guess the lid could double as a bowl as well lol.

[@cdsprech]

Leandro, I think you're definitely right about the vacuum. I notice in my boston style shaker, there's quite a bit of liquid stuck in the small tin immediately after shaking that drains into the bigger tin only once I break the seal. Like a really thick layer of liquid lining the sides of the small tin. Also, I wonder how much the metal shrinks onto the lid of the cobbler because it got so cold.

[@UnmistakableSoundOf]

I think I'll stick with my Boston shaker. It seems like a nice, uncomplicated solution to the problem. I used to have issues with exploding egg white drinks when I used to use a Boston shaker with a glass, but I've had no problems since I switched to using two tins, a grand and mini-grand as Leandro puts it.

[@happens4656]

Hey, that cobbler shaker is the same one I have! I think I bought it off Amazon for cheap. At this point I could be a Japanese bartender

[@rubygregory1992]

You should review the Brumate shaker. I purchased it last year and I’m very happy with the quality and performance! 🤗

[@MongolTier7]

7:18 for me it looks like a midway point between two measurements. If the bottom line is 0,5oz and the upper line is 1oz then the marking is at 3/4oz. If the bottom is 30 and the upper is 60, the marking is 45. I would just use a traditional jigger but if someone doesn't have any bar equipment I can see how this shaker may be a good investment on its own.

[@freepour]

You're right. The design feature was too subtle for us to notice at the time. Here's a breakdown of all the intended measurements tinyurl.com/elevatedmeasures

[@mrjoeyorton]

The lids don't get stuck on cobbler shakers entirely due to a vacuum, they get stuck as the metal contracts and then expands as it heats up again at different rates. Now the seal that keeps the drink in is the vacuum, hence why a boston shaker with a glass pint glass works. But over lots and lots of cooling and reheating the cobbler shakers top deforms a bit and things get wonky and they get stuck more often then not. My cobbler the top always gets stuck but not the "cap" so I can open it break the vacuum and get the drink out but can't open it all the way.

[@timk1480]

I like feeling the frost. Also, a grand shaker tin cost about $6 and slaps onto a pint glass I use for drinking. Plus a pint glass let’s you see the ingredients. The measurements also don’t help. I make a lot of tiki drinks and they often call for 3/4 oz or 1/4 oz measures. After the first ingredient I would have to break out my jigger.

[@RumRunnerDan]

Agreed, nice looking piece of equipment, but I am sticking with my Boston shaker 🤙

[@TheMatthewcota]

I started with a cobbler shaker. It has a screw on cap and lid. Bought some boston shaker tins later...was not ready for the pressure that built up while shaking a sour.

[@TaberIV]

My parents have this shaker, and making a few drinks with it at a family party I found untwisting the cap repeatedly made for a good amount of strain on my hand. It never got stuck compared to a regular cobbler, but I would be uncomfortable using it regularly.

[@Cocktailnyymi]

IMHO the reason more and more are using the boston version (me included), is that with the glass part you can _actually see_ what is/n't in the drink already. If you get distracted you could use the glass for visual help. Isn't the same with a full steel cobbler one. And yeah, the sticking of the cap of a cobbler shaker...never again :D

[@Javic167]

The anormality of water is that its density lowers by getting colder, every other substance will improve density by getting colder. At 3°C water has its biggest density and by getting colder it expands. When freezing (0°C) it reaches its lowest density of its liquid and solid form (of course steam has a way lower density than ice or water). So when the ice inside the shaker melts by absorbing the kinetic energy of the molecules of the tin, booze and juices (2nd theorem of thermo dynamics, heat allways goes from hot to cold [at least when there are "many" molecules, which is basicly allways the case, unless you work at Cern lol]) and by that increases its density or otherwerwise said, it decreases its volume by melting, which results in less airpreassure inside the tin (next to cooling the air, so the gas molecules lose kinetic moving energy and expand less, but that is less significant than the melting ice) which means the sorrounding airpreassure is higher than the preassure inside of the tin, pressing the shaker together. It is the same effect as why a vacuum holds to tins or whatever together, but vacuum means there is nothing inside there (no air, no molecules or atoms, mostly we call anything that's close to a vacuum vacuum cauze doing a perfect one is nearly impossible). I hope that is understandable, I covered the very basics you need to know in regards to why a shaker sticks together after shaking.

[@freepour]

Thanks for this! 🙏🏼

[@TheCaro2]

@@freepour : In short: metal shaker's diameter reduces about 0,02-0,03mm while shaking (with ice), but the content of it shrinks much more thus creating negative pressure :)

[@Javic167]

@@TheCaro2 you are German too, right? :D

[@TheCaro2]

@@Javic167 : Propably worse, Finnish.. 🤔

[@Javic167]

@@TheCaro2 well "Berg" is either German or Scandinavien, so there was a chance. lol

[@ogreenius]

Interestingly, although they arguably improved on several annoying aspects of other Cobbler designs, the small pour spout appears to still be an issue. This is almost unavoidable when the entirety of your cocktail has to come out through such a small opening. There's no room for air to escape on one side. If you had a cap that was the diameter of the Parisian shaker, and nearly that entire surface area was a pour spout and filter, it would probably work a lot better. Ah, you say: but then you can't use the cap as a measuring device because it's too big. But I assure you, you can. Off to go create my competing design now... 😆

[@briancorley1159]

Boston shaker is the way to go, and I’ve tried ‘em all

[@ctwiggs]

Thanks for the shaker shakedown!

[@WhiskeyMike47]

I like my Elevated Craft shaker, except for one thing. If you get anything sticky on the rim where the top and bottom halves join, it can be stupid hard to unscrew since the surface of the metal is smooth and doesn’t have any kind of texture to increase your grip.

[@j.p.thearmoredchef]

I gave away my cobbler shaker. I can’t see liking this either. I don’t like fighting my shaker to get the drink out.

[@jlb9074]

OK. Forget about the shaker - I see the Mr. Black Amaro on the counter. Got my bottle today. Let’s have some cocktails using that bad boy!

[@eyesdontsee]

The science behind the expansion and contraction of metal is very real, car pistons are sized down to like the 1000th of an inch to allow for the same expansion and contraction of the metal so that it still allows the oil to slide past and lubricate, sorry if that babbling is hard to understand I’m autistic and not the best at explaining things

[@freepour]

It was a great explanation thanks!

[@MrMoney331]

Great Video! As my self and not fully an "Experienced" Bartender just a Home bartender. I really do think this piece of equipment is very nice and does everything it promises. But I still usually reach for the Regular old Boston Shaker. I have experienced a few times where I over shake the Elevated one and my drink turns into a Slushy. But I'm glad to have it in my arsenal!

[@freepour]

Do you use the integrated measuring cup? Did you figure out which marks are for what? Based on the description on the website it looks like it should be half measures, but then they write 3/4 for oz. Or is it somehow both? Are there multiple markers?

[@MrMoney331]

@@freepour Think you guys figured it out. I do like the size of the Jigger. All the way up to 6oz. They show you making the whole thing right in there. 2 oz Spirit then just on top of that go to 2.5oz when adding stuff. Interesting way to do it

[@ElevatedCraft]

Thank you Chris. The type of ice you are shaking with will make a huge difference. If you are using the automatic ice a freezer pumps out then it is likely soft and will crush. My freeze has a setting called "fast ice" which for cocktail purposes = soft ice. Best practice is to find a good source of hard ice. My local grocery store has a brand called "crystal ice". I snag a bad of any time they have it. It's basically 1x1 hard cubes. Otherwise, using ice trays is a good alternative and just letting them freeze over a long period of time.

[@sumyupee]

It does have a half ounce measures between the ounces. There's a line above OZ which denotes half ounces. It also has 3 quarter ounce measures at the bottom, up to the strainer and then to the first ridge, and then the first half line above the 1oz. I still prefer using a jigger with .25 measurements because you can add them to the cocktail in any order, whereas you're stuck with adding them first with the shakers incorporated jigger. For shaking cocktails, I think it works great especially for warm or hot cocktails. I do wish the strainer holes were a little bigger, or the mouth was a little wider because it does have a tendency to get clogged with certain drinks, but luckily you can always unscrew it and strain it with separate strainers. I do think it is functionally superior to a Boston shaker for certain things but if you're used to Boston shakers you're going to have to use it a lot to get used to it.

[@freepour]

Yeah we figured it out. Although it’s a little clunky that the half ounce measure is exactly where the 1oz or 2oz is machined In the tin and the full ounce is the mark above

[@V-Morte]

.25, .5, 3/4 are listed. Than 1/2 marks after each whole ounce 1, 1.5, 2, 2.5 etc to 6oz

[@andrewmccudden4507]

Solid review .. Thanks

[@gabrieletesio6848]

I don't understand the hate with the cobbler strainer, if you don't want to use it, just open the shaker and put a hawthorne strainer in it, I do that most of the times, I see it more as an addon

[@freepour]

True :)

[@jcEstrada]

Looks nice, but personally I prefer the Yeti cocktail shaker, feels super premium

[@TainakaRicchan]

All material "shrinks" when getting cold, some more then others, it depends on the material. Physically there are two things happeing when shaking to get stuff cold: The metal itself gets cold, "shrinking" the tins/parts itself, possibly making them a tigther fit. Also the Air inside the shaker is "shrinking", creatund a low preasure environment that literally sucks the parts of the shaker together.

[@TheRandomHighFive]

Would love to hear your thoughts on the c&d tools boston shaker.

[@ericktellez7632]

I seem to be in the minority here, I started with the regular cheap cobbler shaker and eventually improved the quality of the shakers until I reached my preferred shaker, the boston shaker. It’s so versatile and it never gets stuck. I don’t see the need of a built in strainer when I have dozens of strainers at my disposal.

[@andrews3137]

This may have been explained, as this video is two years old (and I'm just a nerdy layman, so I may have miscalculated or be incorrect somewhere)... In addition to any size change in the shaker itself from cooling, as the ice melts, its volume of water takes up approximately 8.3% less volume. At the same time, as the liquid and air cool down, they also reduce in volume (volumetric temperature expansion coefficient: ethanol ≈ 0.00061/°F; water ≈ 0.000174/°F; dry air [disregarding humidity and condensation] ≈ 0.00205/°F), creating a vacuum. So, if a room temperature shaker has 3.5 fl oz of 30% ABV room temperature liquid pre-dilution, and after shaking has a dilution of 25% and a liquid temperature of 32°F, you can expect a vacuum to build. The phase change of the ice alone would reduce the volume of the contents by approximately 0.8 fl oz, the original liquid by 0.04 fl oz, and the air (if started with 20 fl oz of air) would be reduced by 1.6 fl oz. I believe this would result in around a 7% vacuum for a full-size Boston shaker.

[@doc8125]

this would be pretty good for traveling. It has all it needs inside the container (jigger, strainer and shaker) so it would be perfect for house parties when covid goes fucks off. Have lost many a strainers and jiggers by missplacing them while drunk

[@freepour]

you might still need a fine strainer, but yes, other than that its a pretty compact package.

[@benkogan445]

Thanks for the review. I suppose if I didn’t already have a cobbler shaker I might get this, but I’ll probably pass. Side note, as a Chicagoan I appreciate the Malort tee shirt.

[@nickc7764]

Slight digression but what are the specs on that daiquiri? It looks so orange and you mention “Denizen rum makes a fantastic daiquiri”. One of my favorite drinks of all time. Would love a variation on the classic.

[@Baralan]

The way I interpret the picture at 7:14 is as follows: strainer part is .25 oz, the next line/kink is .5 oz, the 1oz text is .75oz as it is between .5 and 1. The following texts are all in-between full ounces, so 1.5 2.5 3.5 etc.

[@peterjuncker8488]

That's correct I think

[@freepour]

Correct, sort of. There's both half measures and 3/4 in the beginning but as the cup grows larger there's only 3/4. Here's an illustration they should have used instead tinyurl.com/elevatedmeasures

[@tectonicbrewing4168]

What are your thoughts on the mini oak barrels? I see one right behind you, I'm interested in your review 😉.

[@odiec5567]

I definitely prefer my Boston Shaker for most all drinks except stirred or drinks I have to dry shake, which makes less of a mess with a cobbler (for my inexperienced hands). I would imagine the Boston Shaker is preferred on how quick it is to clean and how you don't have to fight to separate it. Also, just guessing, but I imagine "designers" use the cobbler to avoid needing to include a Hawthorne strainer in their cocktail sets.

[@luckykazivlog8782]

Nice thanks for sharing! 😍👌

[@Mickla]

Speaking of shakers my Tepotztli one is arriving tomorrow....work of art or hype...we’ll soon find out

[@terrellkluting5370]

I might get one.

[@hogwallowsoaps]

Had me sold until I heard the $70 price tag. LOL

[@UnclePete]

I like to feel the temperature and know when it is cold. I could be wrong, but I think if something is inside an insulated container, it won't melt as quickly. Wouldn't the ice fail to cool the drink as much if the shaker is insulated? I think that is what Dave Arnold would say. Anyhow. I'll stick to my boston shaker.

[@ElevatedCraft]

Dave Arnold's published a great experiment over 10 years ago that showed max chill happens after 12 -15 seconds of shaking and everything after is for adding texture. Basically the contents inside the shaker have reached equilibrium. With a single wall shaker, after max chill (which = predictable dilution) you are then heating up the contents via your hand and the outside environment so the results become less predictable. Pro bartenders have this dialed in but if you are shaking and its hot outside or if you are a home bartender then dialing in the dilution is a wild card. With the Elevated Craft Shaker, you still get the essential ice dilution due to the transfer of heat from the room temperature alcohol (or any liquid) to the ice, however, you will not over-dilute your cocktail on a hot day because the internal temperature of the shaker is constant. With the Elevated Craft Shaker, the ice becomes an ingredient that you can predictably dial in depending on the amount of dilution you want. For example, we use large ice for less dilution and small ice if we want more dilution.

[@UnclePete]

@@ElevatedCraft Cool. It sounds like the main advantage to this is that the ice won't melt too quickly on hot days.

[@bermei5187]

Been using a cobbler shaker for a while since it's just what I have and recently the strainer bit has been coming off the top after shaking because apparently it's just wedged in there as a separate piece. Another reason to not favor the cobbler shaker.

[@binniskariah3424]

Good video and thank you. What is that ice make behind you?

[@freepour]

It's the Opal Nugget Machine

[@bobschiller6435]

I own a cobbler shaker and I find the biggest problem with it is dry shaking with an egg white. The white gets hung up in the strainer and doesn't produce the desired froth.

[@mortentermeer]

I recently bought this Parisienne shaker 700ml from Barfly. I love it but my old strainer didn’t fit... way to lose. What hawthorne strainer would fit the Parisiene 700ml shaker well/snug? Since I already bought a new hawthorne strainer where the coils don’t fit snug enough either. It’s a large 9,5cm hole to fit into

[@stuartmoody2674]

Hey Guys - Love the videos! I saw this one and really like that Parisian Shaker however am struggling to find one in that size and color, would you be able to share the brand you guys are using please?

[@freepour]

the shaker featured in this video is the Elevated Craft Shaker. elevatedcraft.com/

[@BOYVIRGO666]

What about the Birdy shaker by erik lorincz? Gotta test that 150 dollar japanese shaker :D

[@MrMoney331]

I am pretty sure on the Elevated Shaker the line on the Number say 2 oz is the Half way mark, so it does have the 1/2 oz marks. I am pretty sure.

[@MrMoney331]

Haha. I spoke too soon. Darn Chris finish the video! Haha

[@MrMoney331]

7:10 in the book that came with mine there is a really nice section on Sizes. I think the line above the 1oz is 3/4 and the rest of the lines mark the 1/2 mark.

[@freepour]

we probably should have looked closer at it, but it was not clear from the design. So that could be done better. tinyurl.com/elevatedmeasures

[@MrMoney331]

@@freepour I agree, kind of passed over that the first read through and once I found it out was like "Oh"

[@GutsBatman]

The thinner profile seems to demand smaller ice cubes and chips. I wonder how big a ice cube you can get in there. Seems like it's a lot more effort than the Boston Shaker.

[@ElevatedCraft]

2" / 50mm sphere cube drops all the way to the bottom of the tumbler.

[@peterpatrician]

I’ve always wondered the purpose of making it insulated. I suppose keeping your hands from getting cold could be nice for some people, but it’s not a design flaw with a traditional tin. There’s a function and purpose to no insulation. I can’t see this being a big reason. Is it really to keep a cocktail cold for 1 to 24 hours? After shaking, you are straining into a glass. So unless you made too much to fit in your glass, there’s no benefit to having an empty insulated thermos. And I wouldn’t think leftover cocktail, though kept cold and insulated, would be good even 30 minutes later. But maybe it wouldn’t dilute as fast? (I suppose if you did leave liquid in it, you wouldn’t have wet countertops.) As for making too much-I can’t think of a case when you’d need a 6 oz measure for an ingredient (unless of course you were doubling or tripling a recipe for multiple guests at home). But if you were adding that much liquid at one time, you’d fill this shaker up so much that you wouldn’t get much aeration after adding ice. If I recall, this only holds 18oz? This is a general issue with cobblers-you have less room for ingredients to whip around if you make more than one cocktail serving at a time. I’m curious how many who have this shaker get use out of the larger measures, and how easy and accurate it is to use the lid to measure. I’m almost tempted to get one simply for testing purposes. I know I won’t like it more than my traditional tins. But it looks like a quality tool.

[@ElevatedCraft]

Hey Peter, the idea is that you can batch cocktails so that is where the 6 oz comes into play. You can also build a whole cocktail into the measuring top if you'd like so you are only pouring once vs a bunch of jigger pours. The tumbler holds 21.5 oz, the closed assembly holds 28oz. For your use case I think the vacuum insulation would be best served for batching something like 20 oz of margaritas or similar to enjoy with other people or over a long period of time. If you are just slinging drinks as fast as possible then the tin on tin is best. Cheers

[@lorenzocalabrese5922]

Could you try “Innovative Bar Tools” by Bruno Vanzan? His Boston shaker is awesome, there’s a fine strainer in it

[@andrewjohnston9115]

€139 for a shaker ... Boston shaker on Amazon £7.99 ... a fool and their money ...

[@gasphynx]

The science: frozen water takes up more space than liquid water due to its crystalline structure. As you shake a cocktail some of that ice melts and takes up less space, creating a vacuum.

[@Marinilliv]

I'm highly doubthing that this thing would get proper dilution without the ambient temperature keeping things from getting too cold on the inside. The reason the metal gets cold on a normal cocktail shaker is because all of that energy is being moved outside while warmth moves inward. With this, I imagine it gets cold inside really quickly and the ice hits a point where it stops melting at a consistent rate. Just my 2¢. I'd like to see some tests on whether it's true, but I won't be spending my money on this. Get one of those boston shakers with the rubber on the outside and save $50+

[@DaCake2]

I really hate this shaker. The fact they made it screw on is absolutely terrible. Cobbler shakers already take more time, and now it will take you even more time cause you have to screw it on and off. Also, I agree with you about the insulation being a disadvantage. I actually like to gauge the temperature of my cocktails when I'm shaking. Great video as always!

[@freepour]

on the plus side the screw top helps prevent it from seizing which it can with friction fitting

[@davidpeterson5930]

Boston shakers will always be the best shaker

[@guidoencalada3336]

It’s a good design for a home bar. However, I don’t see this being too practical in a high volume application.

[@kirohaas3193]

It's not creating a vacuum. It's the ice which chills the metal, which makes it the metal contract, thus making the seal and harder to pull off.

[@chrisrenaldo643]

great video. I've been on the stick for nearly 30 years. 9 times out of 10, I use a cobbler shaker. have done so for the past 4-5 years. I have a Guy Degrenne on my home bar - picked it up at a thrift store. Which suggests, the extra feature (threaded cap, built in jigger, etc.) are kind of 'neutral improvements' in a commercial setting, but not a bad tool for a novice/home bartender. $70? I'll take a $10 shaker and spend $65 on a bottle of Michter's Rye and Carpano Vermouth and make a top shelf Manhattan. but that's just me.