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.
Tools: Shaking tin
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Pour the cocktail ingredients into the smaller half of a shaking tin and seal the tin with the other half.
Shake, hard, for one to two minutes until the egg white is fully emulsified.
Follow the remaining directions of the cocktail recipe.