Using the Old Cuban Cocktail as an example which was first created by Audrey Saunders of the Pegu Club in NYC, Robert Hess demonstrates how double straining can lift your cocktail mixing skills to a more refined level. While everyone mixing cocktails should have a Hawthorn strainer or Julep strainer at hand, double-straining a shaken cocktail will hold back any little ice-shards that result from shaking. Double straining will also help keeping citrus pulp or pieces of muddle fruit or herbs out of the drink.
Old Cuban Cocktail
30 ml (1 oz) Sugar Syrup 1:1
25 ml (3/4 oz) fresh Lime Juice
6 or 7 leaves of fresh mint
45 ml (1 1/2 oz) aged Rum
1 dash The Bitter Truth Aromatic Bitters
60 ml (2 oz) Champagne or Sparkling Wine
Add first three ingredients to your mixing tin. Muddle gently. Add rum and bitters and shake with ice to chill and dilute. Double strain into a cocktail coupe or champagne coupe. Top with Champagne.