The object of shaking a cocktail is to thoroughly combine the ingredients and to cool the mixture down until it is almost frozen. This technique is particularly useful for drinks that contain eggs, fruit juices or cream. Recipes that need to remain clear (for example, Martinis) should always be stirred instead of being shaken, in order to retain their clarity.
When shaking cocktails, it is important to remember that the volume of liquid will increase during the mixing process, as some of the ice will melt. Make sure that you do not produce more drink than the glass will hold.
To Shake and Strain
- Half fill the cocktail shaker with whole ice cubes. Do not use crushed ice as this will clog the holes of the strainer.
- Add in the ingredients.
- Shake the container briskly until its exterior becomes almost too cold to touch.
- Pour the cocktail immediately through a hawthorn strainer or the built-in strainer, leaving the ice behind.
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