The PRO 2 PRONG Strainer [MEZCLAR] is a Hawthorne-style cocktail strainer built around a classic and efficient design: a perforated metal body, coil spring and two support prongs.

This is the kind of bar tool that does not rely on complicated decorative elements. Its purpose is practical: it sits over the preparation vessel and helps the bartender separate the cocktail from the ice and larger solid ingredients remaining after shaking.

The two-prong construction is an established variation of the Hawthorne-style cocktail strainer and similar designs are widely used in professional bartending.

What does 2 PRONG mean?

The two metal extensions visible on the front of the strainer are not merely decorative details.

They act as support points when the strainer is positioned over the rim of a shaker or another compatible vessel. They help stabilise its position and give the bartender better control during pouring.

In international barware terminology, this construction is commonly described as a 2-Prong Strainer or 2-Prong Hawthorne Strainer.

Why are there 2-prong and 4-prong strainers?

The number of prongs does not automatically indicate the quality of a cocktail strainer. They are primarily different approaches to construction and positioning.

Both two-prong and four-prong designs use support points to help position the strainer on the vessel.

• 2 Prong: simple, compact and widely used construction;
• 4 Prong: provides additional contact points around the rim of the vessel;
• Prongless designs: professional strainers also exist that rely primarily on the shape of the body and direct control by the bartender.

The choice between two and four prongs therefore depends more on the design of the strainer, the vessel being used and the bartender's personal preference than on a rule that more prongs automatically mean a better tool.

How does the coil work?

The coil spring is one of the characteristic elements of a Hawthorne-style strainer.

As the cocktail is poured, liquid passes towards the serving glass while the coil helps retain ice cubes, broken ice and larger solid ingredients inside the preparation vessel.

This is particularly useful after shaking, when the shaker may contain both the original ice cubes and smaller fragments created during vigorous movement.

Why use a Strainer with a Boston Shaker?

A Boston Shaker does not have a built-in strainer. Once shaking is complete, the cocktail must therefore be separated from the ice used for chilling and dilution.

This is where a separate cocktail strainer becomes essential.

After opening the shaker, the PRO 2 PRONG Strainer is positioned over the tin and the cocktail is poured through it into the serving glass.

It forms part of one of the fundamental professional cocktail-tool combinations:

• Boston Shaker;
• Cocktail Strainer;
• Jigger;
• Bar Spoon;
• Fine Strainer, when additional filtration is required.

What does a Hawthorne-style Strainer retain?

Its primary function is to separate the cocktail from the ice used inside the shaker.

Depending on the ingredients and the construction of the coil, the strainer can also help retain pieces of fruit, herbs and other larger solid particles.

It should not, however, be confused with a Fine Strainer. A Hawthorne coil is not an ultra-fine mesh and is not intended to remove every small particle from a cocktail.

What is DOUBLE STRAINING?

When finer filtration is required, the PRO 2 PRONG Strainer can be combined with a Fine Strainer.

This bartending technique is known as Double Straining.

During pouring, the cocktail first passes through the cocktail strainer positioned on the shaker and then through a fine-mesh strainer held above the serving glass.

The first strainer retains the ice and larger ingredients, while the Fine Strainer helps catch smaller particles.

When is Double Straining useful?

Double Straining can be particularly useful for cocktails containing:

• muddled fruit;
• berries;
• fresh herbs;
• mint;
• basil;
• citrus;
• pulp or other ingredients that leave small particles in the shaker.

It can also be used when the bartender wants to reduce the amount of fine ice fragments reaching the finished drink.

2 PRONG design for stability and control

A practical advantage of the two-prong construction is the way the prongs create contact points with the rim of the vessel.

During service, the bartender must not only hold the strainer in place but also control a shaker that may be extremely cold, wet and slippery after shaking.

Stable positioning helps make the pouring movement more controlled and repeatable, an important detail when multiple cocktails are prepared throughout a busy service.

What does the bartender's finger do?

Although the two prongs help position the strainer, the tool still needs to be controlled during use.

The bartender typically places a finger on the upper part of the strainer to hold it securely while tilting the shaker.

Depending on the strainer design and the pressure applied, an experienced bartender can also influence how the liquid passes through the area around the coil.

Hawthorne or Julep Strainer?

Both tools perform the general task of separating a cocktail from ice, but their construction and typical applications are different.

• Hawthorne-style Strainer: uses a metal coil and is particularly associated with cocktail shakers;
• Julep Strainer: has a perforated, spoon-like body without a coil and is traditionally associated with a Mixing Glass;
• Fine Strainer: uses a fine mesh and is primarily intended to catch smaller particles.

For a bartender who regularly works with a Boston Shaker, a Hawthorne-style strainer is one of the fundamental tools of the bar station.

PRO – a design focused on the job

With this MEZCLAR model, the PRO character is reflected primarily in its straightforward, functional construction.

There are no decorative elements dominating the tool. The metal body, coil, perforations and two support prongs are all focused on its principal function: fast and controlled cocktail straining.

This makes the model easy to integrate into a working bar station where tools are used repeatedly and need to remain practical, familiar and easy to handle.

Dimensions and handling

The strainer measures approximately 15 × 7.5 cm and weighs approximately 90 g.

Its compact format makes it practical on a busy bar station and allows natural one-handed control during pouring.

The shape is designed for practical use with compatible preparation vessels, particularly a Boston Shaker.

How to use the PRO 2 PRONG Strainer

After shaking the cocktail in a Boston Shaker, open the shaker and position the strainer over the tin from which you intend to pour.

The two prongs rest against the rim of the vessel, while a finger can be placed on the upper section of the strainer to keep it stable.

Tilt the shaker towards the serving glass in a controlled movement. The cocktail passes through the perforated area and around the coil while the ice and larger solid ingredients remain inside the vessel.

If the recipe requires a cleaner filtration, position an additional Fine Strainer between the shaker and the serving glass to perform a Double Strain.

Cleaning the coil is important

With a Hawthorne-style strainer, it is important to clean more than just the main metal body. The coil requires particular attention because fruit pulp, citrus fibres, herbs and other residues can become trapped between its turns.

After use, we recommend rinsing the strainer promptly with water before these residues have time to dry.

For thorough cleaning, wash by hand using water and liquid detergent, paying particular attention to the coil and perforations.

Avoid highly abrasive sponges and metal brushes that may unnecessarily scratch the surface.

After washing, rinse thoroughly and dry with a clean, soft cloth before storage.

Key features

• Brand: MEZCLAR
• Brand origin: United Kingdom
• Model: PRO
• Type: 2 Prong Strainer
• Style: Hawthorne
• Category: Cocktail Strainer
• Construction: perforated metal body + coil spring
• Support prongs: 2
• Dimensions: approx. 15 × 7.5 cm
• Weight: approx. 90 g
• Primary use: Boston Shaker
• Function: separating the cocktail from ice and larger solid ingredients
• Compatible technique: Double Straining with a Fine Strainer
• Use: professional bar / Home Bar
• Recommended care: hand washing with particular attention to the coil

Frequently Asked Questions

What does 2 Prong Strainer mean?
It means that the strainer has two metal extensions that create support points against the rim of the vessel. This construction is internationally known as a 2-Prong Strainer.

Do the two prongs have a function or are they decorative?
They have a practical function. The prongs help position and stabilise the strainer against the rim of the vessel during pouring.

Is this a Hawthorne Strainer?
In terms of construction, it belongs to the Hawthorne style: it uses a perforated body and metal coil to strain the cocktail.

Is it suitable for a Boston Shaker?
Yes. This type of cocktail strainer is particularly associated with shaker use and is suitable for separating the finished cocktail from the ice used during shaking.

What is the difference between a 2-prong and a 4-prong strainer?
Both designs use support points to position the strainer on the vessel. The number of prongs represents a difference in construction and handling and does not automatically mean that one model is superior to the other.

Can it retain pieces of fruit?
The coil can help retain ice and larger solid ingredients. For pulp, seeds and very small particles, we recommend using an additional Fine Strainer.

What does Double Strain mean?
Double Straining means passing the cocktail first through the strainer on the shaker and then through a Fine Strainer. This helps retain smaller particles and fine fragments of ice.

Is it only suitable for professional bartenders?
No. The design is typical of professional bar equipment, but its operation is straightforward, making it suitable for a well-equipped Home Bar as well.

How should it be cleaned?
We recommend hand washing and rinsing promptly after use. Pay particular attention to the coil, where fruit pulp, fibres and other residues can become trapped.