Technique
Dry Shake
Also known as: pre-shake
A technique of shaking cocktail ingredients without ice first, specifically to emulsify egg white or aquafaba before adding ice and shaking again.
Dry shaking creates the luxurious, stable foam on drinks like Whiskey Sours and Pisco Sours. Without the cold of ice, proteins in egg white (or aquafaba for vegan versions) emulsify more effectively, creating a thicker, more stable foam. After dry shaking vigorously for 10-15 seconds, ice is added and the drink is shaken again to chill and dilute. Some bartenders prefer the reverse dry shake method instead.
💡 Pro Tips
- Shake very vigorously without ice first
- Remove the spring from your strainer and add it to the shaker for extra aeration
- Follow with a standard shake with ice
⚠️ Common Mistakes to Avoid
- Not shaking hard enough during the dry shake
- Skipping the step entirely for egg white drinks
- Adding ice during the dry shake phase
