James Bond didn’t have it entirely wrong—shaking a cocktail gets it colder faster and with less dilution. If you prefer your gin or vodka martini laced with enough shards of ice that you could skate across it, maybe you actually should be shaking certain cocktails. Shaking is also the technique for creating the froth in a daiquiri, pisco sour or Ramos gin fizz.
The Modern Mixologist Cobbler Shaker was crafted in the classic Parisian style, that is, the top sits in the bottom tin, rather than over it, which makes it easier to separate after shaking. Just two thumbs placed on the seam and sliding upward should break the seal. Ideal for home use, the top measures a perfect 1½-ounce jigger, with a line inside to indicate ¾ ounce. The cap (which is replaceable) should fit snuggly over the top without getting stuck. Beneath the cap, the hole pattern is both stylish and functional for an attractive pour. The walls of the tin are thick and sturdy, adding weight for stability while pouring. To properly shake a cobbler, use both hands, placing three middle fingers on the tin with pinkies under the tin and thumbs on the cap. Shake like a piston, throwing he contents from one end to the other