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Which one should you buy?

If you want to shake cocktails the way bartenders do, get a glass-and-tin Boston shaker with a wide mouth and a 24-ounce tin. Here's where I'd start:

Walk behind any busy bar and you'll see Boston shakers flying. There's a reason for that. Two pieces, no fiddly cap, nothing to stick or leak, and it holds enough ice to chill a drink properly in seconds.

It does look a bit intimidating the first time. Don't let it put you off. Once you've sealed and opened it a dozen times, you'll wonder why anyone bothers with anything else. And if you fancy a booze-free evening, it shakes a fresh lime and mint mocktail just as well as a margarita.

How a Boston shaker works

A Boston shaker has two parts: a large metal tin and a smaller glass. You build the drink in the glass, where you can see exactly what's going in, then add ice. The tin goes over the top at a slight angle, so one side sits flush against the glass, and a firm tap on the base of the glass with the heel of your hand seals it.

The seal is the clever bit. The cold makes the metal contract a little, and the angle wedges the two pieces together so tightly that nothing escapes while you shake. That's also why it opens with a tap rather than a twist: you're just breaking the wedge.

Shaking does three jobs at once. It mixes, it chills, and it melts a little ice into the drink. That water isn't a mistake. It softens the alcohol and pulls the flavours together. A Boston shaker has plenty of room for ice, so all three happen quickly.

There's no strainer built in, so you'll need a Hawthorne Strainer to hold back the ice when you pour.

Houdini Boston Shaker at a glance

What to look for in a Boston shaker

• Room for ice. At least 18 ounces, and 24 ounces or more is better. More ice means a colder drink, faster.

• Wide mouths. Easier to add ice, easier to get a hand or a sponge inside.

• A dependable seal. It should lock with one firm tap and stay locked while you shake hard.

• No insulation. Double-walled shakers look smart, but they slow down the chilling and dilution you're shaking for.

• Glass and tin, or tin on tin. Glass and tin seals securely and is kinder to cold hands. All-metal tins are lighter and can't break, but they get very cold and the seal takes more practice.

The Houdini ticks every box: a generous 24-ounce tin, a wide glass, a seamless tin that's easy to clean, and a seal that holds once you've got the knack.

Who it suits, and who should skip it

Good for you if

• You make cocktails or mocktails regularly and want a proper bar tool

• You often make two drinks at once

• You want something simple to wash, with no small parts

Skip it if

• You want one tool with the strainer built in: a cobbler-style Cocktail Shaker is easier to start with

• You only shake a drink once in a blue moon and don't want to practise

How to get the best from it

Build in the glass

Measure everything into the glass first, cheapest ingredients first. If you get something wrong, you've only wasted lime juice. Then fill the glass with ice.

Seal it

Turn the tin upside down and lower it over the glass at a slight angle, so one side of the glass sits flat against the tin. Give the base of the glass a firm tap with the heel of your hand. Lift the shaker by the glass; if the tin comes with it, you're sealed.

Shake it

Hold the tin in one hand and the glass in the other, with the glass on top and pointing away from your guests. If anything does slip, it goes over your shoulder, not over theirs. Shake hard for 10 to 15 seconds, until the tin is frosty.

Open it

Set the shaker down with the glass on top. You'll see the glass leans one way. Hold the tin, and give its rim a firm tap with the heel of your other hand on the side where the glass leans away. It pops free. Then strain and pour.

Cleaning and safety

• Rinse straight away. Sugar and citrus are easy to wash off now and sticky later.

• Mind the glass. It can chip if it's knocked hard against the rim of the tin. Seal with a firm tap, not a whack.

• Never seal with hot liquid. Shake cold ingredients and ice only.

• Dry the tin fully before stacking it away so it doesn't spot.

The one rule

Glass on top, pointing away from people. Then a sticky shaker is an inconvenience, not a disaster. And a well-made drink is there to be savoured, so keep the measures sensible.

Questions people ask

Is a Boston shaker better than a cobbler shaker?

For regular use, yes. Boston shakers seal more reliably, open more easily and have fewer parts to clean. A cobbler, with its built-in strainer and cap, is simpler for the first few drinks but more likely to leak or stick when cold.

How do I get a stuck Boston shaker apart?

Glass on top, then a firm tap with the heel of your hand on the rim of the tin, on the side where the glass leans away. If it's still stuck, turn it and tap again on the same side.

Do I need a strainer with a Boston shaker?

Yes. A Hawthorne strainer holds back the ice. For drinks served without ice, add a fine small strainer to catch the tiny ice chips too.

How long should I shake a cocktail?

Ten to 15 seconds of hard shaking is about right for most drinks, or as long as your recipe says. When the tin is frosty, you're there.

Glass and tin, or two metal tins?

Glass and tin is the easier place to start. It seals securely and you can see what you're building. Tin on tin is lighter and unbreakable, so it's popular in busy bars, but the seal takes more practice.

Cook with it

Shake my Espresso Martini, or browse my Best Classic Cocktail Recipes. Don't forget the Hawthorne Strainer.

Updated October 2026. Prices change often, so check before you buy.