Shaken cocktails

Shaking is a vigorous mixing method used in cocktail making that chills, dilutes, and aerates the drink, resulting in a well-blended and frothy texture. It's ideal for cocktails containing fruit juices, cream, or egg whites.

Shaking is important because it thoroughly mixes the ingredients, chills the drink, and incorporates air, which is crucial for achieving the right texture and flavor balance in cocktails with thicker ingredients like fruit juices or cream.

Cocktails that are typically shaken include those with fruit juices, cream, or egg whites, such as the Margarita, Daiquiri, and Whiskey Sour.

Generally, you should shake a cocktail for about 10-15 seconds. This is usually enough time to properly chill and mix the ingredients.

To shake a cocktail, you need a cocktail shaker, which can be a Boston shaker or a cobbler shaker, and a strainer to pour the drink into the glass without the ice.

Not all cocktails should be shaken. Cocktails that are primarily made with spirits, like the Martini or Manhattan, are typically stirred to maintain clarity and minimize dilution.

Shaking a cocktail incorporates more air and creates a frothy texture, while stirring is a gentler method that keeps the drink clear and less diluted.

Large, solid ice cubes are best for shaking as they melt slowly and chill the drink effectively without over-diluting it.

If you don't have a shaker, you can use a tightly sealed jar or a travel mug with a secure lid as a substitute.

If your shaker gets stuck, try running warm water over the metal part to expand it slightly, making it easier to separate the pieces.