Standard shake? Dry shake? Reverse dry shake? If this kind of cocktail-making jargon has your head spinning, here’s a quick-fire explanation.
Nothing really to report here. Add all ingredients in the recipe and shake vigorously in fast, quick motions. Easy peasy.
A term for when all your ingredients except the ice is in the shaker. ‘Dry’ shaking allows the foam to be produced – particularly common if you’re using egg white to create. Ice is added for the second shake, mostly to get some chill factor. And if you strain it relatively quickly the ice won’t dilute the drink too much and destroy the silky or foamy top you’re after. (Vegans, there are great cocktail ‘foamers’ on the market that are a good substitute for egg white.)
Reverse Dry Shake
This is when all the ingredients except the egg white are shaken with ice in the shaker. The mixture is strained, egg white is added, and everything is shaken for a second time. You’ll have more air in the mixture, and you’ll need to shake the second time around for longer to give the egg time to emulsify in the icy cold liquid.