If you're going to be all James Bond about it, you'd better do it right.
Then again, shaking also causes drinks to foam up, which sometimes results in a cocktail that doesn't look so stunning.So when should you get shaking? Our basic rule of thumb is to shake any drink that contains juice, dairy, or eggs. These ingredients generally look better in a glass and have a more pleasing texture when they're foamy. Just think of how satisfying whipped cream and meringue taste and feel.
Beginners can get nervous about whether they're using a proper shaking technique, but the truth is, it's an easy thing to master if you follow some simple steps. And, unlike stirring, shaking allows you to express personal style and wit, which are always fun guests at a cocktail party.Before we get into the step-by-step, there are a few basic items you'll want to have on-hand.There are two common types of cocktail shakers.
A Boston shaker, on the other hand, consists of a shaking tin and a mixing glass. They open easily, they're relatively inexpensive, and even if the mixing glass breaks, you can replace it for cheap. Using a Boston does require you to have a separate strainer, but that means you can choose a strainer that'll do the job well.
What about those all-metal Boston shakers, like the one featured in our video above? Generally made of one larger tin and one smaller tin, they're increasingly popular with pro bartenders. They're a great tool for temperature control, but if you're just a beginner, you may want to stick with a transparent glass for now.
As with shakers, there are a couple of commonplace types of strainers. The first is known as a julep strainer, and it has a perforated, bowl-shaped cup attached to a handle. By and large, though, we prefer the Hawthorne strainer, which consists of a flat disk affixed to a coiled spring. The spring traps large chunks or slivers of ice and other solid ingredients, such as muddled fruit or mint leaves.
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