What is dry shaking in cocktail preparation?

Dry shaking refers to the technique of shaking cocktail ingredients without the addition of ice. This method is particularly useful for cocktails that include egg whites or other emulsifying agents. The primary goal of dry shaking is to emulsify these ingredients, creating a frothy and smooth texture in the final drink.

When ingredients like egg whites are shaken without ice, they come into contact with each other more effectively, allowing for better emulsification. This process introduces air into the mixture, enhancing the overall texture and body of the cocktail. Once the ingredients are well-emulsified, ice can be added, and the mixture can be shaken again to chill the drink and achieve the desired dilution.

This technique contrasts with shaking with ice, which is primarily aimed at chilling and diluting the drink, rather than emphasizing the emulsification process. Understanding dry shaking is essential for bartenders who want to master the art of cocktails that require a rich, frothy texture.