Shake

Technique

A shake chills and mixes a drink by shaking it hard with ice, which blends citrus, cream and egg into one smooth drink.

Also called: shaken · whip shake · shaking · hard shake

Standard shake: 10 to 15 seconds, 12 is typical
Shake for drinks served over ice: 5 to 7 seconds
Ice in the shaker: about two-thirds full

What shake means

Drinks with citrus, cream, egg or other cloudy ingredients usually get a shake. The hard motion chills the drink fast and mixes it well. Shaking also adds water and air, which is why the drink turns cloudy.

Many classics call for a shake, and the Sour is one of the best-known. When a recipe says to shake, bartenders reach for the tin. Shaking gives a colder drink in less time than stirring does, which is why it suits drinks with juice.

It sounds right that the longer you shake, the better the drink turns out. A hard 10 to 15 second shake fully chills it. Each extra second mostly adds water, so a long shake can thin out the flavor. Most of that water comes from melting ice.

How to shake a cocktail

Bartenders use a cocktail shaker or a Boston shaker, and both work for the same hard, cold shake.

1.Add the ingredients to the shaker, then fill it about two-thirds full with fresh, hard ice.
2.Close the shaker and hold it firmly with both hands while you shake.
3.Shake hard for 10 to 15 seconds. For a drink served over ice, 5 to 7 seconds is enough.
4.Strain the drink into a glass, and double strain it if it is served up and has fruit, herbs or egg.

Shake compared

StirStirred drinks use only clear ingredients, such as spirits, vermouth and bitters. Shaking suits drinks with citrus, cream, egg or other cloudy mixers.
Whip shakeA whip shake uses a small amount of crushed ice, shaken until it melts, to froth a drink that is then poured over more crushed ice.
Dry shakeA dry shake goes first without ice, so egg or cream can foam. A regular shake starts with ice.

Related terms

Ingredients

Put it to use in your next drink

Garçon explains every step as you make the drink.