Shake Cocktails Minus Ice for Improved Texture
When mixing Sours, Collins or cocktails that call for egg white, try shaking the ingredients without ice to avoid dilution and create volume, froth, and a fresh appeal. Dry shaking the cocktail whips air into the mixture, in turn delivering the foamy, silky texture desired of the finished concoction.
Short Tip
A "reverse" dry shake is when the ingredients are shaken with ice to chill the mixture, and then shaken without ice to produce the desired texture before being served.
