Julep Strainer

A perforated bowl-shaped strainer used primarily with mixing glasses for stirred cocktails. Fits inside the glass and holds back ice as you pour.

Interactive tool coming soon.

How to use

  1. Rest the strainer in the mixing glass After stirring, angle the perforated bowl of the Julep strainer against the inside wall of the mixing glass with the bowl facing upward toward you, covering the ice.
  2. Hold firm and tilt forward Grip the strainer handle between your index and middle fingers while your thumb steadies the glass rim, then tilt the mixing glass forward at roughly 45 degrees to let the cocktail flow around the strainer edge.
  3. Pour smoothly into the chilled glass Maintain steady forward pressure on the strainer to hold ice back as liquid pours through the perforations and around the rim. Lift the glass to a steeper angle as the liquid level drops.

Frequently Asked Questions

Why is it called a Julep strainer?
The Julep strainer takes its name from its original application: straining Mint Juleps, the classic bourbon-based cocktail traditionally served over finely crushed ice in a silver cup. In 19th century American bar culture, before the Hawthorne design emerged, the perforated bowl strainer was the standard tool for separating ice from finished drinks poured from punch bowls, mixing glasses, and large bar containers. Its association with the Julep gave the design its enduring name.
When should I use a Julep strainer instead of a Hawthorne?
The Julep strainer is specifically designed for use with mixing glasses — its bowl shape is calibrated to fit inside and against the inner wall of a standard 500–750ml mixing glass. It is the correct pairing for stirred cocktails: Martinis, Manhattans, Negronis, Sazeracs, and any other spirit-forward drink prepared in a mixing glass. The Hawthorne strainer is better suited for shaker tins. While either can technically be used with both vessels, the Julep strainer is the traditional choice for mixing glass service.
Are Julep strainers one-size-fits-all?
No. Julep strainer bowl diameters vary and must be matched to the mixing glass size. A strainer that is too small will allow ice to slip around the edges; one that is too large will not seat properly inside the glass. Most standard Julep strainers are calibrated for 500–600ml mixing glasses, which represents the professional standard. When purchasing a mixing glass and Julep strainer together, check that the strainer is designed for that specific glass diameter.
How do I clean a Julep strainer properly?
Rinse the Julep strainer immediately after use to prevent sticky syrups or citrus oils from drying in the perforations. Use a bar brush or bottle brush to clear the small holes if needed. Stainless steel models are dishwasher-safe, but hand washing with a mild detergent and a bristle brush provides better care for the metal finish. Avoid prolonged soaking, which can cause water spotting on polished steel, and always dry thoroughly before storing.
Can a Julep strainer be used for shaken cocktails?
Technically yes, but it is not ideal. A Julep strainer can be held against the opening of a shaker tin and used to strain, but the form factor makes it awkward — the bowl tends to shift under pour pressure from a tin, and the smaller perforations can slow flow significantly for high-pulp shaken cocktails. The Hawthorne strainer's spring-coil design is far better suited to shaker tin use. The Julep strainer belongs with the mixing glass; using the right tool for each vessel maintains both efficiency and technique.

About

The Julep strainer is the elder statesman of cocktail filtration tools, predating the Hawthorne design by several decades. Its perforated bowl form appears in American bar catalogs as early as the 1860s, serving the large punch bowls and mixing vessels of 19th century hotel bar culture. The design is ingeniously low-technology: a shallow bowl punched with uniform holes, fitted with a handle, that rests inside a glass and acts as a dam for ice while liquid flows through the perforations and over the rim. In modern craft bartending, the Julep strainer has been rehabilitated from a historical curiosity into a precision tool through the influence of Japanese and European bar culture, which insists on the correct pairing of strainer to vessel. Using a Julep strainer with a mixing glass requires a different technique from the Hawthorne — rather than pressing against the outside of the vessel, the bartender seats the strainer inside the glass and pours the entire glass forward, using the strainer's resistance against the ice to control flow. This technique, when executed well, is faster and more elegant than the Hawthorne pour for mixing glass service. Quality Julep strainers are made from single-piece 18/8 stainless steel with uniformly punched holes of 3–4mm diameter. Hole uniformity is critical — irregular perforations create uneven flow that disrupts the pour. The best strainers, such as those made by Cocktail Kingdom and Yukiwa, are stamped from thicker gauge steel to prevent warping under repeated heating and cooling cycles. Bowl diameter is the key specification; 8.5–9cm fits the majority of professional 500ml mixing glasses.