Using your Diamond Edition Hybrid Cocktail ShakerUpdated 15 hours ago
Opening & sealing your shaker
The #1 rule: always give the small lid a twist to release the pressure, then screw it back down before removing the large measuring top.
If you don't release the pressure first, you're fighting a vacuum inside the shaker and it will be hard to open. This tip solves nearly every "my shaker is stuck" question. Still having trouble? Reach out to us and we'll work with you one on one.
Pouring with the built-in strainer
We tested dozens of strainer hole patterns and chose the one that flows best at a 45-degree angle. An angled pour prevents the "glug glug" that causes a mess. If you've muddled berries in the shaker, pour from the main tumbler instead to prevent clogging.
Prefer a Hawthorne strainer? It works great. The tumbler opening is about the same diameter as a standard pint glass.
How do I know when to stop shaking?
Because the shaker is vacuum insulated, the outside won't get cold, so you no longer have to freeze your hands to tell when a drink is ready. Instead, trust the timing: maximum chill happens about 12–15 seconds after you start shaking, using room-temperature ingredients and a moderate amount of ice. For a margarita or martini, a quick 12–15 second shake does the job. Shake a little longer if you want more aeration and texture.
Controlling dilution
You still get the essential dilution from ice, but because the shaker's internal temperature stays constant, you won't over-dilute your cocktail on a hot day. That makes ice an ingredient you can dial in: use large ice for less dilution and smaller ice for more. Fill to the interior ice fill line for the ideal chill. Avoid crushed ice, which over-dilutes drinks and can clog the strainer.
Egg white cocktails
Whiskey Sour, anyone? The shaker works great for getting that perfect foam. When using the dry shake method, just remember to release the pressure by twisting the small lid before removing the measuring top.
Grip strength & arthritis
The Diamond Edition's fluted surface gives you extra grip. If you can open a grocery store jar or unscrew a sports drink cap without a tool, you should be fine opening the shaker. If arthritis or grip strength makes everyday twist-tops difficult, expect a short learning curve. The good news: the parts never freeze together, and the threads break in after a few uses (like a good pair of shoes), getting easier over time.
Can I put the shaker in the freezer?
No. The shaker is double-wall vacuum insulated, and putting it in the refrigerator or freezer can damage the insulation. There's no need to pre-chill it.
Why don't commercial bars use shakers like this?
Our shakers are designed for the home bar. Commercial bars optimize for speed and cost, so most use two tin cups (Boston Shakers). Those are cheap and fast, but at home they can be messy, get stuck together, and take practice to master. If you're slinging drinks in a busy bar, we won't blame you for sticking with your tins.
More tips from our founder
Adam Craft, Elevated Craft's founder and the shaker's designer, made a video series on YouTube with pro tips for getting the most from your shaker.