Shake Cocktails Minus Ice for Improved Texture
When mixing a sour, fizz, or another cocktail that calls for egg white, try shaking the ingredients without ice first to avoid dilution and create volume, froth, and a fresh appeal. This method is called dry shaking. Dry shaking the cocktail whips air into the mixture, in turn delivering the foamy, silky texture desired of the finished concoction. After a dry shake, you may want to add ice and shake again to further chill the cocktail.
Short Tip
A "reverse" dry shake is when the ingredients are shaken with ice to chill the mixture, and then shaken without ice to produce the desired texture before being served.
