When most people think of a cocktail shaker, they picture a Cobbler. This three-piece shaker style has gained popularity in home bars due to its ease of use and built in strainer.

A solid construction is essential when selecting a Cobbler shaker as thin-walled shakers will deform when chilled and will frustratingly trap your cocktail inside.

To avoid sealing the pieces together, take care to seat the lid and cap on the base with a light tap, not a heavy blow. 

Found in cocktail bars the world over, the Boston shaker has a larger capacity but can be tricky to get the hang of.

Comprised of large and small tins, or sometimes a tin and a glass, the Boston shaker requires the use of a Hawthorne strainer to pour a cocktail without the ice or other solid ingredients spilling out. While predominantly used as a shaker, the Boston can also be used to “roll” or “throw” a cocktail to combine ingredients.

A Boston shaker is sealed by seating the smaller tin inside the larger and giving the top a swift downwards strike using the heel of the palm. The smaller tin should be cocked to one side and sit firmly in the larger.

A hybrid between the Cobbler shaker and the Boston shaker, this refined looking shaker style is simple to use but lacks an in-built strainer.

Instead, it uses a drop in pressure created by chilled air within the shaker to form a seal.

Like a Boston, the French style shaker has a larger capacity than the Cobbler and requires the addition of a Hawthorne strainer, but importantly does not require force to open and close.