Tips & Techniques
Shaken or Stirred?
The question of when to shake and when to stir can be confusing with the abundance of contradictory information available on the subject. The rule to follow here is quite simple. Stir drinks that consist of mostly transparent liquids, such as liquor-only drinks such as a Martini, Manhattan or Negroni. Shake cocktails that call for opaque mixers such as juices, egg whites or cream. Shaking works to fully incorporate these ingredients and prevent separation from occurring. Proper shaking or stirring will work to chill your drink and add the appropriate amount of dilution, for a perfectly balanced drink every time.
Add more ice to your shaker than you think you will need. Using less ice will actually cause it to melt more quickly into the mixture, resulting in a watery and inconsistent finished drink. How hard to shake you ask? Take a cue from the famous bartender Harry Craddock "Shake the shaker as hard as you can; don't just rock it: you are trying to wake it up, not send it to sleep!”