Japanese Cobbler Shaker Kenta 500ml, 18/10 Stainless Steel

For anyone serving at the table or working a bar on show. A cobbler is the only shaker that can be used with no supporting tools, so it is the one that lets a cocktail be made away from the station: in the room, on a trolley, at a table. Five hundred millilitres is the right capacity for a single drink with its ice.

Because it is the shaker people see most. A Boston is opened with a knock and held low; a cobbler stays high through the shake, in front of the face of the person making the drink and in full view of whoever is watching. The long shape and the soft shoulder of the Kenta were drawn for that moment, and it is the same reason the Japanese school put so much weight on the form of this tool and not on the form of the tins.

• Capacity: 500ml
• Pieces: 3, body, built in strainer and cap
• Material: 18/10 stainless steel
• Strainer: built in, under the cap
• Finishes: coloured, with an outer plating
• Dishwasher safe: no, hand wash on the plating

The built in strainer, and when it is not enough

The grille under the cap holds back cubes and large pieces, but its holes are wider than a spring strainer: on a drink with muddled mint, with pulp or with fine ice shards, something gets through. Anyone wanting a clear result holds a fine mesh strainer over the glass while pouring, which is the fine strain and applies to any cobbler, not only this one.

Take the Kenta shaker if

If you make drinks in front of the guest, if you need a shaker that works on its own out in the room, if the Japanese line interests you without going to the heavier gauge pieces. If instead you shake fifty drinks a night behind a fast bar, a pair of tins stays quicker to open and to wash.

The movement, for anyone coming from a Boston

A cobbler is held differently from a pair of tins: the index finger or the thumb stays on the cap through the whole shake, because that is what stops the internal pressure throwing it off. The movement is shorter and more controlled, held at shoulder height rather than above the head, and it lasts a few seconds less because there is less mass. Anyone moving from a Boston to a cobbler tends to shake too long, and the drink comes out watery.

Care

The outer finish is plated and dishwasher cycles dull it in a way that does not come back. The three pieces wash separately, with a neutral soap, and dry before going back together: water shut between the strainer and the cap is what leaves a mark over time even on the best steel.

FAQ

How much does the Kenta shaker hold? 500ml, the size for one cocktail with its ice.

Does it have a strainer? Yes, built in under the cap, as on every cobbler.

How many finishes are there? The supplier’s page and its attributes do not agree: we are checking, so ask us to confirm before ordering.

Is it dishwasher safe? No, the outer plating gets damaged.

Is a separate strainer needed? Only for the fine strain, done with a mesh held over the glass.

How long should it be shaken? A few seconds less than a pair of tins, because there is less mass to chill: go by the cold on the walls, not by a fixed time.

For the comparison between cobblers there is the shaker guide.