

> Under what circumstances would a julep strainer be used rather than a
> hawthorn? Perhaps this would be better a separate thread but the
> video got me wondering?
Is there also a combination of the hawthorne and julep strainer? I don't have
a julep strainer myselve but would like to have one because it makes pouring
easier. But the hawthorne has the spring which can have some advantages as a
sieve. I've occasionaly used the hawthorne strainer as a julep strainer
putting it inside the tin or glass instead of on top. Adjusting the shape of
the hawthorne strainer such that it looks like the julep strainer could make
such practice easier. Are there any of such strainers or have other people
been modifying their strainers themselves? The hawthorne strainers could be
bended but still most of the times the handle is a bit short.
If there aren't already such strainers which I've described above than I
predict that there will be in the near future. I suspect it will start
somewhere in Australia or Asia. There is a lot of activity around the
'molecular' stuff but there is no advancement in the use of science or
technology in something simple like sieving/filtration (which currently can
take some time for certain drinks like those with muddled fruits). Bartenders
use the same tools as they did hundred years ago while in the food industry a
lot has changed. The drinks have changed and there may be a need for new
equipement design. Double straining takes a lot of time if there is a lot of
pulp and the technique has to be done with two hands while others can be done
with one.
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How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
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