Use a pint beer glass or the thick-walled mixing glass from a two-part Boston cocktail shaker. For batched drinks, look for slim, vintage-style glass pitchers.
Yarai Mixing Glass
Named for a traditional Japanese weaving design, these diamond-patterned mixing pitchers can have a flat or stemmed bottom. The best are “Made in Japan.”
Look for tighter, larger coils on the stem, which make for easier stirring. Ultra-long, gold- and rose-gold coloured spoons have recently become trendy.
This is the strainer traditionally used with a free-standing mixing glass (versus the spring-coiled Hawthorne strainer, which fits into a metal shaker).
Chill mixing glass by storing it in the fridge or freezer for a few minutes (not long enough for the glass to look frosty) or filling half- and-half with ice and water for about one minute.
Empty the mixing glass and fill three-quarters full with fresh ice. Measure and add each ingredient, tasting each element (such as vermouth, spirits, bitters) be- fore adding to the mix to familiarize yourself with each flavour component of the cocktail.
Place the roundedback of mixing spoon against the wall of the mixing glass. Use your thumb to steady the spoon, and glide your index and middle fingers along the coils on its stem, to guide it smoothly around the sides of the glass.
Every 30 seconds, check for proper dilution by using a fresh cocktail straw to taste, putting your fingertip over the top to capture a small amount of liquid; sample and discard. The drink is perfect when no single ingredient dominates.