Peter McCarthy
7th March at 00:11
Smooth, minty, and refreshing. Goes down too easy!
7th March at 00:07
The drops of bitters in the foam are an interesting technique; puts it right by your nose when taking a sip!
23rd July 2023 at 20:48
surely you shake dry first BEFORE shaking with ice to increase the head of the foam? this page even says so - https://www.diffordsguide.com/g/1150/how-to-make-cocktails/how-to-dry-shake
21st March at 23:18
I wondered about this so I googled it and found this!
The Dry Shake and The Reverse Dry Shake
As explained by James Fowler -
A "dry shake" refers to shaking ingredients in a cocktail shaker without ice.
Any recipe containing egg requires a vigorous dry shake for at least 30 seconds to ensure that the egg white combines with the other ingredients and produces a smooth, frothy texture.
After dry shaking, ice is added, and the mixture is shaken for a second time before being strained and served.
The reverse dry shake is the same technique but in reverse and is used in classic cocktails like a Whisky Sour or Ramos Gin Fizz.
All ingredients except the egg white are added to a shaker with ice and then strained to remove the ice. The egg white is added before the second shake, producing a more consistent foamy texture.
The Dry Shake and The Reverse Dry Shake
As explained by James Fowler -
A "dry shake" refers to shaking ingredients in a cocktail shaker without ice.
Any recipe containing egg requires a vigorous dry shake for at least 30 seconds to ensure that the egg white combines with the other ingredients and produces a smooth, frothy texture.
After dry shaking, ice is added, and the mixture is shaken for a second time before being strained and served.
The reverse dry shake is the same technique but in reverse and is used in classic cocktails like a Whisky Sour or Ramos Gin Fizz.
All ingredients except the egg white are added to a shaker with ice and then strained to remove the ice. The egg white is added before the second shake, producing a more consistent foamy texture.
13th May 2023 at 00:30
This was not what I was expecting. It is like a gin daiquiri and a mojito had a child. Mint is strong, but not overpowering. Very refreshful and perfect in afternoon or would be great at a brunch. Wow.
12th May 2023 at 18:01
Recipe has no mention of what bitters to use or how many drops
12th May 2023 at 20:53
I use 3 drops of an aromatic bitters such as Angostura. You raise a good point so I've added more info to the recipe above.