A cocktail shaker is a sealed vessel for combining liquid, ice, and air to chill, dilute, and aerate a cocktail. The three main types are the Boston shaker (two-piece: a large tin and a smaller tin or mixing glass), the cobbler shaker (three-piece: tin, strainer-lid, cap), and the French shaker (two-piece: tin and cap without built-in strainer). Each requires a slightly different technique for sealing and opening. The Boston shaker is the professional standard — it's larger, seals more reliably, and allows you to see what you're doing. Cobbler shakers are common for home use and work well, but the built-in strainer holes can clog and they're harder to open after a cold shake.
Why It Matters
The type of shaker you use affects how well you can shake (a sealed Boston tin is easier to get leverage on than a narrow cobbler), how you strain, and whether you can see your ingredients before you seal. A good shaker lasts decades.
Where You'll Use It
Every shaken cocktail.
Worth Knowing
Boston Shaker
A two-piece shaker consisting of a large tin (28 oz) and either a smaller tin (18 oz) or a pint mixing glass. The smaller vessel fits inside the larger and seals with a tap. Most professional bartenders use a tin-on-tin Boston shaker — it's faster, seals more reliably, and is more durable than glass.
Cobbler Shaker
A three-piece shaker with a tin, a lid with a built-in strainer, and a small cap. Common in home settings. The built-in strainer is convenient but tends to clog with ice when very cold, making it difficult to open. Requires an additional fine-mesh strainer for double straining.
French Shaker
A two-piece shaker with a tin and a cap but no built-in strainer. Less common than the Boston but elegant and simple. Used more in European bartending.