Fine straining
German: Fine Strain (Doppelt abseihen) Also known as: Double Strain, Doppelt abseihen, Doppelsieb
A technique in which a drink is poured through an additional fine mesh to hold back small ice shards and fruit fibres.
In fine straining the drink is poured into the glass through the regular strainer and a fine-mesh sieve, usually a tea strainer, at the same time. This holds back ice shards, pulp, herb remnants and seeds.
The result is a clearer drink with a smoother texture. It is used above all for drinks served without ice in a coupe or martini glass and for drinks with muddled ingredients.
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