Would you play the shaker differently?

Bartending Lesson one

There are four basic techniques for mixing wine: Shake, Stir, Build and Blend.
The most classic method of shaking is the use of the English Shaker pot and the American Boston pot.

Bartending Lesson two

Shaker pot is mainly composed of three parts: the body, the filter and the lid. There are three kinds: 250ml, 500ml and 750ml. The main methods of use are: single-hand shaking (250ml) two-hand shaking (more than 500ml). The shaking method is divided into one stage shaking method, two stage shaking method, three stage shaking method, parabola shaking method, single hand shaking method,  longitudinal shaking method, lateral tilt shaking method, 8-figure shaking method, hard shaking method, Suzuki Takayuki shaking method.

Bartending Lesson Three

American Boston shaker, also known as fancy shaker. It is mainly composed of two parts: the metal pot body, also called "Tin", and the top cover. The main method of use is two-handed shaking, including longitudinal shaking, lateral tilt shaking, Suzuki Ryuki shaking and so on. When pouring wine, it is best to use a special filter (Strainer) to filter out some impurities.

Bartending Lesson four

So what's the difference? The Boston pot has a larger capacity, a longer wheelbase, and can enter a lot of air, and shake can create more foam, such as making a Singapore Sling, and the air can make a glass of wine taste and appearance more perfect. For the choice of ice, the Shaker pot and the Boston pot should also choose the right size of ice, and the impact and melt speed are not the same.