Which term refers to shaking cocktails without any ice?

The term that refers to shaking cocktails without any ice is known as a "dry shake." This technique is particularly useful for cocktails that include ingredients like egg white, where the goal is to emulsify and aerate the mixture to create a frothy texture. By shaking the ingredients without ice first, the mixture can achieve a better foam before the second shake is done with ice to chill and dilute the drink. This results in a smoother, creamier texture that enhances the overall drinking experience.

Other techniques, while related, do not serve this specific purpose. For example, a "wet shake" involves shaking the ingredients with ice, which dilutes the drink while chilling it, but does not create the same frothy effect that a dry shake does. "On the rocks" refers to serving a drink over ice rather than shaking, and "blended" typically involves using a blender to create a slushy texture, which is not synonymous with the concept of dry shaking. Thus, understanding the dry shake is crucial for bartenders who want to achieve optimal results with certain cocktails.