How to Dry Shake a Cocktail

Matthew Kelly/Supercall

Anyone who’s ever tried to make a Ramos Gin Fizz knows that the success of the cocktail relies on the quality of the dry shake. Without a good dry shake, the Fizz comes out flat and froth-less. Nobody wants a froth-free Ramos.  

Dry shaking (shaking a cocktail without ice) is most commonly used to emulsify egg whites into cocktails—as it is with the Ramos Gin Fizz. When a recipe calls for a dry shake, a quick one-two shake won’t do. Dry shaking calls for serious elbow grease. Here’s how to do it right.

Shaking tin

Matthew Kelly/Supercall

Step 1

Pour the cocktail ingredients into the smaller half of a shaking tin and seal the tin with the other half.

Matthew Kelly/Supercall

Step 2

Shake, hard, for one to two minutes until the egg white is fully emulsified.

Matthew Kelly/Supercall

Step 3

Follow the remaining directions of the cocktail recipe.