Shaking
Also known as: to shake
In short
Shaking is the bar's strongest technique: ice, drink and momentum become one, the result is cold, diluted and full of texture. We explain the rule of when to shake and when to stir and what makes the difference.
In depth
What does shaking mean?
Shaking means combining drink and ice in the shaker with momentum. It is the fastest way to chill, dilute and mix. The tool has its own entry, here it is about the rule behind it: "The shaker makes texture, the mixing glass makes silk, the built drink stays still."
The rule
Everything with citrus juice, cream, egg or pulp gets shaken, because these ingredients need force to bind. Drinks made only of spirits and modifiers get stirred, because they need silk instead of texture. The shortcut: shake acid and cream, stir spirits.
The relatives
The whip shake makes half the way, the reverse dry shake makes the foam, both techniques have their own entries. For classic shaking the rule is: hit hard until the outside of the shaker frosts over, then the drink is properly cold.
Remember this one
"Shaking makes texture, straining makes the finish, the blender makes the frost, flaming makes the spark."
At our lounge
When you hear the shaker, you know what is happening: texture is on its way.