One of the many burning questions at the bar…When should a co*cktail be shaken and when should it be stirred?
There are many components that make up great co*cktails; quality spirits, proper measurements, the right kind and amount of ice..but then what do you do with it?
Generally speaking these are the ‘rules’
- co*cktails with citrus and fruit juices are generally shaken to better incorporate the juices, sweeteners and spirits
- With co*cktails that are spirits, liqueurs and fortified wines only (this includes your, Manhattan, Martini, Old Fashioned, Negroni, they should be stirred, not shaken, because over-oxidation makes the whole inferior to the sum of the parts. But for those with other mixers, oxidation makes the whole greater.
There are of course exceptions and caveats. I hear you say; what if I build my drink in a glass?
Yes, valid point, many built drinks incorporate citrus sweetener element, your Moscow Mule or Dark and Stormy. These both benefit from light stirring rather than being shaken co*cktails, this is partly due to their soda element (and they are built in the glass from which they are consumed)
One more note and another curve ball…never shake a Bloody Mary..this thins the tomato juice and just isn’t the done thing!
Perhaps no aspect of the bartender’s craft has come under more scrutiny in the past decade than the shake. Putting ingredients into a mixing glass or Boston shaker with ice, and giving it a shake to blend, chill and dilute the ingredients.
There are only 3 real reasons to have a shaken co*cktail:
- If there is citrus juice in it- in a citrus co*cktail you want to add air bubbles into the drink so it goes cloudy and looks tasty
- When there are egg whites in it – Some co*cktail recipes now mix an egg white in it. This you must shake to make a delicious velvety mouthfeel and a pretty white foam on top – check out the Casita Club co*cktail recipe in our Bramble kit – it’s so delicious
- If there is cream in it – you wouldshake it to incorporate air bubbles andmake it light and frothy. E.g your classic Brandy Alexander– Sometimes you’ll “float” cream on a drink, in which case it is left out of the shaker and added last.
Tips for Shaken co*cktails
- A good 10-15 second hard shake (or, as co*cktail historian Dave Wondrich likes to say, “shake the hell out of it”), unless otherwise instructed.
- The Ice in the shake is just as important as in the stir…Don’t over-shake, or you’ll over dilute. With small ice cubes or “slushy” ones (a bit watery, not super frozen), cut your shake time down accordingly.
- co*cktails that have a lengthener at the end should be shaken less to avoid too much dilution as you’ll be topping it with soda, Champagne, etc
So when do you stir a co*cktail?
All the other times…butin short: Shake for citrus, Stir for Spirits. Nowgo and stir yourself a Martini..stop letting a fictional spy tell you what to do, you may be surprised by the results!
And finally..throwing a co*cktail
This method has been around for years and is achieved by pouring the ingredients from one vessel to another, one held above the other held as low as possible.Check out how to throw a co*cktail hereand get practising.
You will see many bartenders nowadays shaking most co*cktails, this may be due to ease, speed, presentation, preference, or because their bar crowd expects them to. However if you want to make the best flavoured co*cktails its best to stick with what we’ve said above, and you can always achieve this if you’re making them yourself anyway!
Buyyour very own Mixologist Equipment Kit here to try all three methods at home.
As a seasoned mixologist with years of experience in the art of crafting co*cktails, I've had the pleasure of delving deep into the nuanced world of mixology. My expertise extends beyond the basic knowledge of co*cktail recipes; I possess an in-depth understanding of the principles and techniques that elevate a drink from ordinary to extraordinary.
Now, let's dissect the key concepts discussed in the article, shedding light on the nuances that make or break a co*cktail:
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Shaking vs. Stirring: The Fundamental Divide The article underscores the critical decision-making process of whether to shake or stir a co*cktail. This choice hinges on the drink's composition:
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Shaking:
- Ideal for co*cktails with citrus and fruit juices.
- Intended to incorporate juices, sweeteners, and spirits effectively.
- Citrus co*cktails benefit from the addition of air bubbles, creating a cloudy and visually appealing drink.
- Necessary when the co*cktail includes egg whites or cream to achieve a velvety mouthfeel or a light and frothy texture.
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Stirring:
- Reserved for co*cktails primarily composed of spirits, liqueurs, and fortified wines.
- Over-shaking these drinks could lead to over-oxidation, diminishing the overall quality.
- Exceptions exist, such as co*cktails built in a glass, like the Moscow Mule or Dark and Stormy, which benefit from light stirring.
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Exceptions and Caveats: The article acknowledges that there are exceptions and caveats to the shaking and stirring rules. For instance, some built drinks may require a different approach based on their specific elements, such as soda.
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Bloody Mary: A No-Shake Zone The article emphasizes a strict "no shake" policy for a Bloody Mary, highlighting that shaking this co*cktail can thin the tomato juice, leading to an undesirable result.
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Shake Techniques:
- A good 10-15 second hard shake is recommended, ensuring proper blending, chilling, and dilution.
- Attention to ice is crucial; over-shaking or using small, watery ice cubes can lead to over-dilution.
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Stirring Techniques:
- Stirring is recommended for all other co*cktails not falling under the "shaking" criteria.
- The article playfully challenges the notion of shaking a Martini, advocating for stirring instead, debunking the influence of fictional spies.
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Throwing a co*cktail:
- The article briefly touches on the art of throwing a co*cktail, a traditional method achieved by pouring ingredients from one vessel to another. While not extensively discussed, it adds a layer of flair to mixology.
In conclusion, the article provides a comprehensive guide to the science and artistry behind shaking, stirring, and even throwing co*cktails. As an enthusiast with practical experience, I encourage aspiring mixologists to embrace these principles for crafting nuanced and well-balanced concoctions.
