Reverse Dry Shake
Also known as: reverse shake, reverse dry shaking
In short
The reverse dry shake is the reversed order for egg white drinks: first wet, then dry. We explain the technique, the coil trick and why there are two schools behind it.
In depth
What is a reverse dry shake?
The reverse dry shake is the reversed order for the egg white drink: first everything gets shaken classically with ice, then the ice comes out, and the dry shake follows, entirely without ice, kneading the fineness into the foam. Classically the order ran the other way, first dry, then wet, hence the name reverse.
What the reverse dry shake brings
- Cold first: the foam is created on the already cold drink
- Denser foam: the second shake without ice makes the bubbles fine, many professionals swear by it
- The coil trick: some drop the Hawthorne's spring into the tin during the dry shake, where it works like a whisk, more on the icon with the coil in our strainer entry
Distinction: two schools, one foam
One school shakes dry first and wet after, the other wet first and dry after: the reverse faction saves time and swears by cold foam, the classic faction by long patience. Neither counts as dogma, both count as tools, and whether the foam truly ends up denser is decided by the drink. Where egg white becomes texture, our sour entry has more, and the double strain provides the perfectly smooth finish.
Remember: stirring makes silk, batching makes stock, flash blending makes fluff, the whip shake does half the work, the reverse dry shake makes the foam.
At our lounge
If your drink arrives with a firm hood of foam, someone here reversed the order or shook with patience. Feel free to ask, the foam is the bartender's signature.