Shaking a cocktail is like dancing; everyone has their own style, rhythm (or lack thereof) and one signature move. There’s the pelvic thrust-y over the shoulder shake, the “Oh”-faced, hunched over power shake, the Japanese 5-point palm, exploding hard shake and so many more. Whatever your style, though, every good shake should result in the same thing: a perfectly diluted, emulsified, frothy cocktail.
To truly master the art of the shake, you first need to know when to shake. If a drink calls for citrus juice or other fruit juice like a Daiquiri, you shake it to aerate the drink, which creates a frothy body and lightens up the sometimes harsh or strong fruit flavors. Drinks with dairy and/or eggs like a Ramos Gin Fizz need to be shaken in order to completely emulsify the ingredients and create a creamy, foamy head.
The next thing that you need is the right setup. Our recommendation: Go with a set of weighted shaker tins (one small, one large). Why not use a tin and a glass? Besides being heavy, glass is a poor conductor of energy and can’t cool down as quickly as stainless, which means a warmer, improperly diluted cocktail. Plus, unlike glass, shaker tins can survive being dropped accidentally, thrown against a wall or at people (the people don’t fare so well, on the other hand).
Two-Piece Cocktail Tin