How to shake cocktails and types of cocktail shaker
Words by Simon Difford
Shaking not only mixes a cocktail, it also chills, dilutes and aerates it. Along with stirring, shaking is the most common technique used to mix cocktails.
Shaking is very simple, and if you are new to cocktail-making, please continue reading for some 'how to' tips. However, if you are an experienced bartender, then I suggest you skip to advanced cocktail shaking tips, myths and lessons.
Cocktail shaking basics
When following a cocktail recipe and you see the phrase "shake with ice and strain" or similar, you should place all the required ingredients in a cocktail shaker with cubed ice and shake briskly, similar to agitating the metal ball in a can of spray paint. Shake for around 12 seconds, then strain the liquid into the glass, leaving the ice behind in the shaker.
The temperature and dilution achieved by shaking are just as important to the resulting cocktail as using the right proportions of each ingredient. Too little ice or "wet ice" will melt too quickly in the shaker, producing an over-diluted drink. So always use fresh ice and fill your shaker two-thirds full of ice.
Losing your grip whilst shaking is likely to make a mess, and a flying shaker could injure a bystander, so always hold the shaker firmly with two hands and never shake fizzy ingredients (unless in a minute proportion to the rest of the cocktail).
Cocktail shakers come in numerous sizes and designs, but there are essentially two types: three-piece and two-piece shakers. I recommend two-piece shakers, but many bartenders prefer three-piece shakers. Decide which one you have or will purchase, and then see our more detailed tips and information on how to shake with your chosen shaker.
Three-piece cocktail shakers
Three-piece shakers are also called 'Standard' or 'Cobbler' shakers, and they comprise of three sections:
- Flat-bottomed, conical base or 'can'
- Built-in strainer mid-section
- Top cap or lid which seals the shaker
In 1872, the first patent for a cobbler-style three-piece shaker was granted in the United States. This type of shaker tends to be preferred by Japanese bartenders and practitioners of the hard shake (an advanced technique) due to their relatively small capacity, limiting the travel of ingredients and ice inside.
Three-piece shakers with built-in strainers pour more slowly than two-piece shakers, especially if the drink being poured contains the pulp of muddled fruit.
See: How to use a two-piece cocktail shaker.
Two-piece cocktail shakers
As the name suggests, a two-piece shaker consists of two flat-bottomed cones, one larger than the other. The large cone, or 'can', is made of stainless steel or silver-plated steel, while the smaller cone can be glass, stainless steel, or even plastic. If the smaller cone is glass, the pair are collectively known as a 'Boston Shaker'; if metal, it's a 'French Shaker'.
I recommend 'tin and tin' (French) two-piece shakers over 'glass and tin' (Boston) shakers. However, these devices demand a short period of practice for a new user to become proficient and a moderate amount of use to be confident in front of guests.
See: How to use a two-piece cocktail shaker.
