Why We Shake
To chill, dilute, and aerate
Table of Contents
Notes from Anders Erickson's: How to Mix a Drink.
Why?
- To chill
- To dilute
- To aerate (add oxygen)
How?
- Start with a Boston shaker
- Make drink in tall tin
- Fill short tin with ice
- Flip short tin over tall tin
- Hit the back of the short tin to create a seal
- Shake
- Knock the tins against your palm to release the seal
- Double strain into a chilled glass
How long?
This depends on how it is going to be served. And also if you got an egg white in there.
When serving:
with crushed ice → shake ~2 seconds
on the rocks → shake ~5 seconds
straight up → shake ~10 seconds
with an egg white → dry shake (no ice) for ~20 seconds → then with ice for ~5 seconds
Further Reading
The Science of Shaking by Dave Arnold.
References
🐎 Brown Derby
Bourbon, grapefruit, lemon, and honey
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Daiquiri
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Gin, Aperol, Grapefruit
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How to Batch Cocktails
Weigh, dilute and fresh citrus
Cocktail Techniques
In Why We Stir and Why We Shake, we learned that these techinques dilute the drink with right amount of water. When making a batch of cocktails, we need to be more intentional in our dilution.
😶 The Last Word
Boozy, balanced, and so easy to drink
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Let's make your first cocktail right now!
You probably have everything you need in your kitchen right now
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✒️ Posts
We shake to dilute and chill. Yea, dont store your booze in the freezor or fridge. We need it literally melt part of the ice to dilute the drink.
🥵 Naked and Famous
Dry, boozy and incredible riff on "The Last Word"
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Short Shake
Cocktail Techniques
The goal here is to reduce the amount dilution yet cooling the drink some. Shake for ~5 seconds with ~1in size ice cubes. Even shorter with crushed ice.
🍃 Southside
Gin, lime, mint
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Add remaining ingredients and shake with ice