Bartender 101 - tools tequniques and cocktails - Flipbook - Page 11
DRY SHAKE
A “dry shake” refers to shaking ingredients in a cocktail shaker
without ice. Any recipe containing egg or egg substitute requires
a dry shake. This breaks up the egg white proteins and adds a
frothy,
“fluffy” texture to the mixture.
Shake all the ingredients, with the egg white but without ice,
for at least 30 seconds to get froth. When you have the desired
texture, add ice and shake again then you’re ready to strain and
serve.”
Tips to perfect your dry shake:
•
The longer and harder you shake without ice,
the stiffer the froth you get.
•
After shaking with egg white, thoroughly
wash the shaker and jigger.
