What Types of Cocktails Are Typically Shaken?

bartender shaking a cocktail shaker at the bar

Shaking isn't just a flashy move behind the bar—it's a purposeful technique reserved for specific kinds of cocktails. The main reason to shake a drink is to combine ingredients that don’t naturally mix, chill the liquid rapidly, and incorporate air for a smooth, frothy texture when needed. Understanding which cocktails benefit from shaking will help you dial in better texture, flavor integration, and presentation for classic and modern recipes alike.

When to Shake: Ingredients That Need It

Cocktails are typically shaken when they're made with dense, non-alcoholic mixers that won't easily blend with spirits by stirring alone. Here are the most common triggers for shaking:

Cocktails containing fruit juice—citrus (lemon, lime, orange), pineapple, cranberry, or other juices.
Egg whites or aquafaba, which need agitation to emulsify and create a foamy head.
Fresh cream, coconut cream, or dairy alternatives.
Sugar syrups, honey, or liqueurs that are thicker and require forceful mixing.
Any combination of these, especially when clarity isn't a goal and aeration improves the drink.

Classic Cocktails That Are Typically Shaken

Margarita – 60 ml tequila, 22.5 ml lime juice, 15 ml orange liqueur, often a touch of simple syrup.
Daiquiri – 60 ml white rum, 30 ml fresh lime juice, 15 ml simple syrup.
Whiskey Sour – 60 ml whiskey, 22.5 ml lemon juice, 15 ml simple syrup, 15 ml egg white (optional).
Cosmopolitan – 45 ml vodka, 15 ml orange liqueur, 15 ml lime juice, 30 ml cranberry juice.
Pisco Sour – 60 ml pisco, 30 ml lime juice, 20 ml simple syrup, 15 ml egg white, few drops bitters.
French 75 – 30 ml gin, 15 ml lemon juice, 15 ml simple syrup, topped with sparkling wine (shake base ingredients, then add wine).
Clover Club – 45 ml gin, 15 ml lemon juice, 10 ml raspberry syrup, 15 ml egg white.
Aviation – 45 ml gin, 15 ml maraschino liqueur, 15 ml lemon juice, 5 ml crème de violette.

margarita cocktail in coupe glass with lime garnish

Why Shaking Matters for These Cocktails

Shaking infuses three main qualities into cocktails that require it:

Rapid chilling—shaking with ice drops the temperature quickly for a refreshing finish.
Aeration and dilution—controlled melting of ice softens intensity and rounds out flavors.
Homogenization of disparate textures—essential for combining citrus, spirits, and eggs or cream into a silky result.

A general rule: if there’s juice, cream, or anything cloudy in the mix, reach for a shaker. If the drink is built only from spirits, liqueurs, and fortified wines (such as a Martini, Manhattan, or Negroni), stirring is typically the go-to to preserve clarity and texture.

whiskey sour cocktail with frothy top and lemon twist

Expert Tips for Better Shaken Cocktails

Use plenty of ice in the shaker for optimal chill and dilution.
Shake vigorously for 10–12 seconds; longer if using egg white or cream to achieve a silky froth.
If a recipe includes egg white, try a 'dry shake' (no ice, then ice) to maximize foam.
Strain with a fine mesh for extra-smooth texture and to remove ice shards.