Crafting Better, Smarter, Stronger, Beverage Professionals
Better Bartending
Dry Shaking
DRY SHAKING: Most cocktails containing raw eggs or heavy cream should be shaken, and dry shaking is a process used when dealing with these types of ingredients. Dry Shaking is just one additional step in the shaking process. The purpose of dry shaking is to create a thicker, heavier foamy head. When mixing a shaken drink use the steps below, highlighted in blue is the Dry Shaking aspect.
Steps to serving a shaken cocktail:
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Using a mixing glass.
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Pour measured non-alcoholic ingredients.
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Pour measured alcoholic ingredients into the cocktail shaker.
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Attach shaker tin and give the ingredients a few good shakes.
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Fill mixing glass 2/3 with ice.
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Place shaker tin on top of the mixing glass, at a slight angle.
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Holding both the shaker tin and the glass, shake vigorously in long strides for 10 - 30 seconds.
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Strain into a chilled glass or a freshly iced glass.
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Add garnish to the edge of the glass.
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Present the cocktail to the guest.