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Commercial Cocktail Shakers

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A bar shaker is how a drink gets mixed and chilled with ice behind the bar, one drink after another through a service. A commercial cocktail shaker seals cleanly when it is cold and comes apart without a fight, which is what a bartender needs when the orders are stacking up.

Our cocktail shakers cover both common formats: the two-part Boston, which seals tighter and is quicker to clear, and the three-piece with a built-in strainer, which is tidier and easier for less experienced staff. We ship cocktail shakers australia wide and deliver any cocktail shaker Aus wide, from a single tool to a full bar set. Pair them with cocktail jiggers and cocktail spoons, and see the full cocktail equipment range.

Buying for a venue? Request a quote and we will price shakers, measures and glassware together.

These are the top FAQs for Commercial Cocktail Shakers

Boston or three-piece: which should a venue buy?

A two-part Boston shaker seals tighter, chills faster and is quicker to clear, which is why most busy bars use one with a separate strainer. A three-piece with a built-in strainer is tidier and easier for less experienced staff.

Many venues keep both and let bartenders choose. Browse the whole cocktail equipment range to see the formats side by side.

Why does a shaker stick when it is cold?

Because the metal contracts and the seal tightens, which is a sign of a good seal rather than a fault. A firm tap on the heel of the tin breaks it; prying it apart is what bends the rim.

A bent rim never seals again, so this is the main reason venues replace shakers early.

What should a commercial shaker be made of?

304 stainless steel. It is the food-safety grade used across Australian commercial kitchens, it chills quickly, it does not taint citrus or spirits, and it survives being dropped on a tiled floor.

Our wider stainless steel equipment range is specified the same way.

How many shakers does one bar need?

At least two per bartender, so one is in the wash while the other is working. A bar with one shaker per station stops every time someone makes a dairy drink.

Turnaround depends on your wash setup; see glasswashers and glass racks.

Do cocktail shakers need a separate strainer?

A Boston does. A three-piece has a built-in strainer, but a fine strainer on the side is still worth having for drinks with pulp or herbs.

Strainers sit with the rest of our bar accessories.

What ice should go in the shaker?

Hard, dry cube ice. Wet or hollow ice melts fast and waters the drink down while you shake, and crushed ice in a shaker will over-dilute almost immediately.

See commercial ice machines for cube production and ice storage bins for holding it.

How are shakers cleaned between drinks?

Rinse immediately so sugar and dairy do not set, and run them through a wash between rounds. Dry fully before stacking or they hold a stale smell.

Line and tool cleaners are in bar cleaning supplies.