essential guide to shaking
Mastering your shaking technique can be a great way to inject a bit of theatre into your cocktail making – guaranteed to wow your customers and enhance your serves. We caught up with some of the biggest names in the bar industry who shared their top tips to get you shaking up a storm in no time.
The Standard Shake
Explained by Lynette Marrero
Shaking cocktails is the most efficient way to simultaneously chill and dilute a cocktail. The standard shaking technique is most often used for drinks where juices, cream, fruits, syrups or other heavy ingredients need to be bonded to the spirit.
There is such a thing as over-shaking a drink, so be careful! This is especially true with regular bar ice. When using large cubed ice or block ice, which is more popular in cocktail bars, you can eventually feel the point at which you’ve broken the ice down and are ready to strain. This is seldom over 15 seconds.
Ready to perfect your standard shake? Watch the step-by-step video below:
The Double Shake
Explained by Charles Ainsbury
The double shake is a simple technique to save time, shaking and straining two cocktails at once with a shaker in each hand.
It may seem simple enough, but to master it, you must remember that not all shaken cocktails work in the same way!
For example, a Daiquiri needs plenty of ice and hefty dose of elbow grease, as it's best served bracingly cold. Whereas a Tom Collins needs a few solid flicks of the wrist, just to combine and chill before being diluted with soda water, so there’s no need for an overly long or vigorous shake. Most bartenders will opt to put anything needing a longer or harder shake in their dominant hand, keeping their non-dominant hand for anything served on the rocks. A good bartender will factor in all this information when experimenting with different combinations.
Practice makes perfect, so next time you're making a round of drinks, take into consideration every cocktail you’ll be serving. Remember that once you add ice, the timer is on!
The Dry Shake and the Reverse Dry Shake
Explained by James Fowler
A “dry-shake” refers to shaking ingredients in a cocktail shaker without ice. Any recipe that involves egg whites starts with a vigorous dry-shake for at least 30 seconds. This ensures that the egg white combines with the other ingredients, resulting in a nice, frothy texture.
After dry-shaking, ice is added, and the mixture is shaken for a second time before being strained and served.
The reverse dry shake is the same technique, but in reverse. All ingredients except the egg white are added to a shaker with ice, then strained to remove the ice and the egg white is added before the second shake, resulting in a more consistent foamy texture. Classic cocktails such as the Whiskey Sour and the Ramos Gin Fizz are both made using this technique.
It’s best to fine strain the liquid to remove any ice shards before the second dry shake.
The Hard Shake
Explained by Ryu Fujii
The “hard shake” method was invented by legendary bartender, Kazuo Ueda, and it’s been claimed that he is the only one to ever truly master the technique! Somewhat paradoxically, the hard shake is, in fact, quite gentle – intended to force the ice around the cocktail shaker rather than back and forth from end to end, allowing for greater control of aeration and dilution. However, there’s debate as to whether the hard shake actually makes any difference to the resulting cocktail.
The size of shaker is important in this technique and a 3-piece shaker is preferable. Increasing the amount of air helps to take the edge off the alcohol, giving the end result a smoother finish.
White Spirits vs Brown Spirits
Not all spirits were created equal, and there are several things to consider when hard shaking white spirits versus brown spirits. With both, it’s important to accurately control the snap of the wrist to incorporate as much air as possible and to achieve the right balance between the size of the shaker, the quantity of liquid and the amount of ice.
Generally speaking, a very strong shaking style achieves the best result with white spirits. The idea is to add as much air into the cocktail as possible to take the edge off the acidity and give the cocktail more volume.
For the shake, it is important not to smash the ice against the bottom of the shaker. Instead, use a snap of your wrist and arm stroke to let the ice scrape against the sides of the shaker.
With brown spirits, keep snapping your wrist, but place the shaker at a wider angle to incorporate more air and minimize the amount of ice scraping against the sides of the shaker. Double strain any remaining ice chips, as over-chilling brown spirit-based cocktails can lead to a harsh, acidic taste and prevent the natural cask aromas from coming through
Practice makes perfect
It is time to put these shaking techniques into practice with some serves from the experts.
Antigua Spring Fling
40ml ZACAPA 23 RUM
15ml Chamomile syrup*
20ml Lemon juice
5ml Elderflower liqueur
Fresh chamomile flowers
12.6 grams of alcohol*(according to mls of the serve)
Combine Zacapa Rum, chamomile syrup, elderflower, and lemon juice in a shaker.
Shake well and strain into a cocktail glass.
Garnish with flowers makes one drink.
*For Chamomile Syrup
In a medium saucepan, add sugar and water and cook over medium heat until sugar completely dissolves. Add chamomile, remove from heat and let steep while the syrup cools to room temperature (about 15 minutes). Strain through a fine mesh strainer and store in the refrigerator for up to 2 weeks.
20ml SMIRNOFF NO 21 VODKA
45ml TANQUERAY LONDON DRY GIN
10ml White vermouth
21.6 grams of alcohol*(according to mls of the serve)
Shake with large ice chunks halting when you reach the desired chill.
Check for the correct solution, strain into a frozen martini glass and garnish with a lemon twist.
25ml TANQUERAY LONDON DRY GIN
25ml Chartreuse green
15ml Lemon Juice
15ml Egg white
2 Dashes dandelion and burdock bitters
15.2 grams of alcohol*(according to mls of the serve)
Reverse dry shake ingredients, garnish with mint leaf and pour into a coupe glass
Tea Master Aviation
50 ml TANQUERAY LONDON DRY GIN
10 ml Maraschino liqueur
10ml Green tea cordial*
10ml Yuzu juice
10ml Lime juice
* 1 part granulated sugar to 1 part strongly steeped green tea
19.5 grams of alcohol*(according to mls of the serve)
Add all ingredients to a 3-piece shaker
Fill the shaker 70% of the way with ice. Shake firmly and strain into a cocktail glass
Garnish with Absinthe spray
Join in the conversation andTweet us at @diageobarac, share your photos on Instagram @diageobarac or post on our Facebook page. We’d love to hear from you.
Sign up and become a member of Diageo Bar Academy today and unlock the latest industry news, trends and tips to keep your bar knowledge up to speed!
(*One standard drink contains 8g of alcohol)
SHOW ME WHAT YOU’RE MADE OF
With all this talk of cocktail shaker shape, size and (crucially) technique, are any of us thinking about what our cocktail shakers are made from?
NATIONAL CLASSIC COCKTAILS
We’ve travelled around the globe, to bring you the most innovative and exotic national classic cocktails, served up by some of the world’s top bartenders.
ESSENTIAL BAR SKILLS: GARNISH
Are your garnishes up to scratch? The creativity and thought that goes into your serve’s garnish can be the difference between unforgettable flair or a flop.
ESSENTIAL BAR SKILLS: MUDDLING
Muddling is a great technique to release flavour and aromas from your ingredients and it is a vital skill to know when creating classic serves.