> How many of you use a pronged strainer vs. just straining through a
> crack between your mixing glass and tin?
I use a hawthorn strainer on nearly all drinks, spliting the two glasses and
straining through the gap simply isn't done in my place though I have worked
bars where it was. Like bippo I fine strain most drinks served straight up
through a tea strainer to remove ice chips or bits of citrus fruit. For
martinis I use a julep strainer, just 'coz I think it looks a little more
elegant on a boston glass than a hawthorn strainer!