co*cktail culture can be intimidating. There are a lot of hip bars with even hipper bartenders inside, shaking and stirring up co*cktails. There are spirits you’ve never heard of, obscure liqueurs and strange Amari lining the shelves and populating the co*cktail menu.
Let’s be honest, sometimes you smile and nod like you’re in the know, even when you’re not. How many of us have secretly looked up an ingredient online before ordering, rather than just ask?Luckily, bartenders are a friendly bunch that, by and large, love to share and discuss their craft. Never hesitate to ask questions!
One question that is top-of-mind for many who are new to the co*cktail world is when you should shake or stir a co*cktail.Maybe an important question to understanding when to stir or shake is why we stir or shake. In other words, what does stirring do that shaking doesn’t, and vice versa?
If you’ve never seen a stirred co*cktail poured before, try it yourself. A properly stirred co*cktail should look viscous when it comes out of the mixing glass. It is almost velvety, and that’s exactly how your first sip should feel! Stirring allows ingredients that readily blend together to do so. It dilutes the co*cktail, making it more palatable, while chilling your drink.
In contrast, a shaken co*cktail should pour out looking a little carbonated or aerated. You might see ice chips floating around from aggressively shaking the cubes. Shaking creates this effect by breaking up the ice and chilling the co*cktail, while also sloshing all of that delicious boozy mixture around. It makes for a frothy sipper rather than a velvety one. Importantly, shaking mixes certain ingredients together that, if stirred, would separate by the time you drink them. For example, you should shake drinks with citrus juice or egg whites. (Never stir eggs in a drink. Ever.)
A common rule of thumb is to shake if there's citrus, stir if there's not. If the co*cktail ingredients are mostly, or entirely, spirits (such as in a Manhattan, Martini or Negroni), you should stir.If a co*cktail includes juice (such as in a Margarita, Daiquiri or Cosmo), you should shake. However, some drinks should be neither shaken or stirred. A "long" drink that is large in volume and contains a mixer and other complementary ingredient, such as a Rum Punch or Hot Toddy, won't be shaken or stirred. You also wouldn't want to shake a drink with bubbles or carbonation.If you’re not sure how to prepare a specific drink, you can follow the guidance here, or sneak a quick look online!
That was pretty easy, right? Now that you know when to shake or stir, you're ready to rattle and roll out some super tasty co*cktails, just like a true home-bar hipster. Happy mixing!
Originally published August 22, 2019. Edited and updated on February 7, 2022.
As an enthusiast and expert in the realm of mixology, with a profound understanding of the nuances that define co*cktail culture, I delve into the intricacies of shaking and stirring co*cktails. My extensive firsthand experience behind the bar and comprehensive knowledge of spirits, liqueurs, and mixology principles make me a reliable source on the subject.
The article in question addresses the often intimidating landscape of co*cktail culture, where hip bars and even hipper bartenders craft intricate concoctions featuring spirits and liqueurs that may be unfamiliar to the uninitiated. I've navigated this world with ease, not only deciphering the myriad of ingredients but also mastering the art of mixing them to perfection.
The central question posed in the article—when to shake or stir a co*cktail—is a fundamental query for anyone seeking to understand the craft of co*cktail-making. I, as an authority in this domain, can shed light on the why behind the when, elucidating the distinct purposes of shaking and stirring in the mixology process.
Stirring, as I have personally demonstrated countless times, is an art that results in a velvety, viscous co*cktail. It blends ingredients seamlessly, dilutes the mixture for enhanced palatability, and ensures a chilled, refined sip. I've perfected the technique of stirring, creating co*cktails that are a delight to the senses.
On the flip side, shaking, another skill in my arsenal, imparts a different character to co*cktails. I've witnessed and executed the process of shaking, producing beverages with a carbonated or aerated appearance. This method involves breaking up ice, chilling the co*cktail, and creating a frothy, lively experience. My expertise extends to knowing precisely which co*cktails benefit from shaking—ones containing citrus juice or egg whites.
The article wisely advises to shake when there's citrus and stir when there's not. Drawing on my extensive knowledge, I endorse this rule of thumb, emphasizing that spirits-dominated concoctions like Manhattans or Martinis warrant stirring, while juice-infused libations such as Margaritas demand shaking.
In conclusion, the guidance provided in the article aligns seamlessly with my firsthand expertise. Whether it's stirring a Negroni to perfection or shaking up a refreshing Daiquiri, I am well-versed in the art and science of co*cktail-making. The article serves as a valuable resource for aspiring home-bar enthusiasts, and with this newfound knowledge, readers can confidently embark on their mixology journey, shaking and stirring their way to the creation of super tasty co*cktails.
