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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:

  • Using a mixing glass.

  • Pour measured non-alcoholic ingredients.

  • Pour measured alcoholic ingredients into the cocktail shaker.

  • Attach shaker tin and give the ingredients a few good shakes.

  • Fill mixing glass 2/3 with ice.

  • Place shaker tin on top of the mixing glass, at a slight angle.

  • Holding both the shaker tin and the glass, shake vigorously in long strides for 10 -  30 seconds.

  • Strain into a chilled glass or a freshly iced glass.

  • Add garnish to the edge of the glass.

  • Present the cocktail to the guest.



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