Different methods of shaking cocktails

Shaking is the most common cocktail technique that not only properly mixes your ingredients but also employs necessary chilling, dilution into your drink and helps to aerate it.

When to shake and when to stir?

It’s all about the texture (mouthfeel) of the cocktail.

  • If cocktail has some cloudy ingredients such as fruit juices, eggs or dairy then you want a cocktail to be shaken(vigorously). If ingredients are combined properly it creates a frothy texture on the top and fresh aroma.
  • If the cocktail contains a clear(transparent) ingredients such as spirits, liqueurs, vermouths and so on then you want a cocktail to be stirred which chills and dilute a drink and should leave you with a soft and silky mouthfeel.

 

Building the ingredients in the shaker and shaking a cocktail

  1. Don’t forget to chill your glass unless it comes straight out from the freezer.
  2. Measure all ingredients with a jigger, adding them into the shaker as you follow a cocktail recipe.
  3. Start with the smallest volume/cheapest ingredients so if you mess up you can start over again without any wastage.
  4. Put ice(cubed) as the last thing in your Boston glass or Shaker you want absolute control over the dilution.
  5. Shake vigorously for at least 12 seconds until ice cold, always taste your cocktail before serving to be sure that it’s ready.
  6. When a cocktail is shaken, it’s most likely that it also needs to be double strain using a fine mesh strainer to avoid tiny pieces of ice, fruits and other solids. (sometimes it might not be required)

 

Shaking cocktails with egg white (Dry shake/Reversed Dry shake)

  • If the cocktail contains egg white, we usually need to use the dry shake technique which is basically shaking without ice first to emulsify the ingredients.
  • The other technique called reversed dry shake is shaking your cocktail with ice then straining back into the shaker and shaking without ice.

 

The hard shake (Japanese style)

  • The hard shake is a stylised way of shaking a cocktail, intended to drive the ice inside around the shaker rather than simple back and forth
  • Proponents of the hard-shake maintain that the method produces a better tasting cocktail
  • Starting with slow-freezing the ice from the bottom-up, to get rid of the tiny air bubbles. This makes a harder and more solid ice cube that will take a lot more beating in the shaker before breaking in pieces and thus diluting the drink.
  • The ice cubes are shaped into perfectly round spheres, again to decrease chipping of the ice during shaking.

As shaking is one of the most iconic movements of a bartender, Mixes From Mars ensures that every event will have at least a shaken drink to amaze your guests at your event! Looking to have some of our bartenders shake up some awesome cocktails at your event? Drop us an enquiry today!