double straining
From The Oxford Companion to Spirits & Cocktails
, also known as “fine straining,” is the technique of passing a shaken or stirred cocktail through either a Hawthorne or julep strainer as well as a fine mesh strainer suspended above the glass to prevent pulp, fruit, herbs, and ice chips from entering a finished cocktail. Not to be confused with passing fresh-pressed citrus through a chinois to remove pulp before service, double straining is recommended for muddled preparations, which produce flecks of herbs and organic residue that are small enough to pass through a traditional strainer yet large enough to affect the clarity of a cocktail. Some bartenders have taken it to an extreme, double straining even clear, stirred drinks. With a good julep strainer, that is not necessary.Morgenthaler, Jeffrey. The Bar Book. San Francisco: Chronicle, 2014.
Arnold, David. Liquid Intelligence. New York: Norton, 2014.
By: Jim Meehan
This definition is from The Oxford Companion to Spirits & Cocktails, edited by David Wondrich (Editor-in-Chief) and Noah Rothbaum (Associate Editor).