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
- Don’t forget to chill your glass unless it comes straight out from the freezer.
- Measure all ingredients with a jigger, adding them into the shaker as you follow a cocktail recipe.
- Start with the smallest volume/cheapest ingredients so if you mess up you can start over again without any wastage.
- Put ice(cubed) as the last thing in your Boston glass or Shaker you want absolute control over the dilution.
- Shake vigorously for at least 12 seconds until ice cold, always taste your cocktail before serving to be sure that it’s ready.
- 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!