Expert mixologist Jim Meehan demonstrates how to use a cobbler shaker.
[MUSIC] When I get a margarita or when I get a beautifully shaken fresh sour. That drink is not something that's gonna last very long. It's going to be something that I'm gonna wanna take. And kind of throw back pretty quickly. As Harry Craddock once said in the Savoy Cocktail Book, we want to drink our drinks quickly while they're still laughing at us. So instead of serving it on the rocks which is going to water the drink down and sort of slow me down, I'm going to serve it straight up. So to start out, an ounce of agave syrup, and this is agave nectar that I've lengthened with a little bit of hot water to make it more pourable. I'm gonna cut a fresh lime right in half, and then I'm gonna squeeze that right into the jigger to make sure I get a full ounce of fresh-squeezed lime. Fresh-squeezed limes are used to make every margarita at Tommy's. I would not wanna cheat that. And then two ounces of the 100% agave tequila. As soon as I've got that all in my shaker, I'm gonna ice the second part of my Boston Shaker. And many of you are probably looking at this and my Boston Shaker, and what you're accustomed to. Is the large metal cup and then usually a 16 ounce tempered pint glass. What I have been using for the last five years is instead of using a pint glass I've been using an 18 ounce metal shaker cup. There are a couple advantages here, first and foremost it's lighter and when you spend your entire night shaking cocktails a little bit less weight is going to be a lot less work at the end of the night. And the other idea is that this is going to go in here. Once this seal is made, many times you see young bartenders and novices shake this cocktail. A vacuum is created and it becomes harder to pull the shaker apart. What a lot of bartenders will do is start pounding on the mixing glass to break it apart. If you've ever pounded on a glass Boston shaker before, you were wondering if that's going to break. This is never going to break in your hands. So, this is the seal here, it's right at 6 o'clock. You can see that it's. Perfectly open on the other side. That means that when I get done shaking it, I'm gonna pop it right here at three o'clock and it should be just fine. So close your shaker, give it a nice hard shake. [SOUND] I usually shake quite hard for seven to eight seconds You'll notice that if you've shaken hard enough you've got that beautiful froth inside. And then I'm going to fine strain it of all and any pulp or anything, all the ice shards in my drink into my chilled cup. I'm just gonna put a little lime wheel over the surface. [NOISE] No salt. Julio doesn't like it with salt. I'm not gonna serve it with salt. If you like your margarita with salt, go ahead and put a slat on the rim about it. We'll talk about salt rims in another cocktail. And here you have the Tommy's Margarita [MUSIC]