Shaken
Also known as: shake
A description indicating that the cocktail should be vigorously mixed with ice in a shaker to chill, dilute, and aerate.
Shaken cocktails are vigorously mixed with ice in a cocktail shaker, rapidly chilling and diluting the drink while incorporating air for a different texture than stirred drinks. Knowing when to shake is fundamental to proper cocktail making. Shaking is the appropriate technique for cocktails containing citrus juice, dairy, eggs, or other ingredients that benefit from vigorous mixing. The Daiquiri, Whiskey Sour, Margarita, and countless other classics require shaking to properly integrate their components. The shaking action accomplishes several things simultaneously. It chills the drink rapidly - ten to fifteen seconds of shaking drops temperature dramatically. It dilutes the drink as ice melts, typically adding 25-30% water. It aerates the mixture, creating tiny bubbles that affect texture and appearance. Proper shaking technique matters for results. Fill the shaker tin with ice, add ingredients, seal tightly, and shake vigorously for 10-15 seconds. You should hear ice traveling the length of the shaker. Stop when the outside of the shaker frosts over. The two-piece Boston shaker (large tin plus small tin or mixing glass) is professional standard. Three-piece cobbler shakers with built-in strainers work fine for home use but can be harder to open when cold. Whatever the tool, a tight seal prevents embarrassing spills. After shaking, strain the drink into the serving glass. A Hawthorne strainer fits over the shaker opening, holding back ice and pulp. For drinks served up, fine strain through a mesh strainer as well to catch small ice shards. Shaken drinks should not be stirred, and stirred drinks should not be shaken. The classic guidance states: shake drinks with citrus or other opaque ingredients, stir spirit-forward drinks that should remain clear. James Bond famously ordered his Martini shaken, not stirred - bartenders consider this technically incorrect for a Martini, though the customer is always right. The dry shake technique (shaking without ice first) is used for egg white cocktails. This pre-shaking emulsifies the egg for better foam before adding ice for the regular shake. Shaking is faster than stirring but creates a different result. Shaken drinks are colder, more diluted, and slightly cloudy from aeration. This suits sours and other balanced cocktails where these qualities enhance the drink.
💡 Pro Tips
- Shake until the outside of the shaker frosts over
- Point the smaller end away when opening
- Shake drinks with citrus, dairy, or eggs
- Dry shake first for drinks with egg white
⚠️ Common Mistakes to Avoid
- Shaking spirit-forward drinks that should be stirred
- Not shaking long enough to properly chill and dilute
- Opening the shaker toward yourself or guests
- Using a shaker that does not seal properly
