How To DRY SHAKE Your Cocktails (And Why!) 🍸👋 | Diageo Bar Academy

Dry shaking is a technique used in cocktail making to create a frothy and velvety texture in certain drinks, particularly those that contain ingredients like egg whites or cream.
It involves shaking the cocktail ingredients without ice initially, followed by shaking with ice to chill the drink. Dry shake cocktails also offer a unique and indulgent experience and taste to your customers.
They are often served in elegant glassware, and added garnish complements the cocktail's aesthetic appeal. From classic whiskey sours with a frothy crown to creamy pisco sours, the dry shake technique elevates these cocktails, making them a true delight. Here, we provide a step-by-step walkthrough on how to perform the dry shake technique. So, let’s get shaking!
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[@migselv261]

Thanks. Very nice tips and the egg trick with the strainer was !!

[@nicholasjose3832]

I never knew you could use a strainer to separate the yolk from the egg white. My mind is blown

[@dazzlemasseur]

I didn't know about all the subtleties when trying to get all the liquid from the shaker out. Will have to look into that.

[@muztokee6734]

A bartender that uses a hand blender, you gotta be kidding me 🤦🏽‍♂️