Andrew Wilkinson
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 2024 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.
24th March 2024 at 09:48
Thanks, Lilly. I've added a link to DRY SHAKE in te recipe to help others.