When it comes to the debate of whether to dry or wet shake a cocktail first, there are differing opinions among mixologists and bartenders. However, the general consensus leans towards dry shaking as the preferred method. Dry shaking refers to shaking the cocktail ingredients without ice, while wet shaking involves shaking the ingredients with ice from the start.
The purpose of dry shaking is to create a smoother and frothier texture in certain cocktails, particularly those that contain egg whites or cream. By shaking the ingredients vigorously without ice, the proteins in the egg whites or cream are able to emulsify more effectively, resulting in a luxurious foam. This technique is commonly used in classic cocktails like the Whiskey Sour or the Ramos Gin Fizz.
Personally, I have found that dry shaking can indeed enhance the texture and mouthfeel of a cocktail. The initial shaking without ice allows for better integration of the ingredients, resulting in a more cohesive and velvety texture. It also helps to incorporate air into the mixture, contributing to the creation of a frothy foam.
However, it is worth noting that not all cocktails require dry shaking. For instance, if a cocktail does not contain egg whites or cream, the benefits of dry shaking may not be as pronounced. In such cases, wet shaking can still produce a well-mixed and refreshing drink.
To further explain the reasons behind the preference for dry shaking, let's delve into the science behind it. When you dry shake a cocktail, the proteins in the egg whites or cream denature and bond together more effectively. This creates a stable foam that is capable of holding its shape for a longer period of time. The absence of ice during the initial shake also prevents dilution, allowing the flavors to remain more concentrated.
On the other hand, wet shaking involves adding ice from the start. While this method certainly chills the ingredients and provides the necessary dilution, it may not produce the same level of foam or texture as dry shaking. The cold temperature can cause the proteins to coagulate more quickly, leading to a less stable foam and a less silky mouthfeel.
While both dry shaking and wet shaking have their merits, dry shaking is generally preferred when aiming for a silky and frothy texture in cocktails containing egg whites or cream. The initial shake without ice allows for better emulsification of the ingredients, resulting in a more luxurious foam. However, it is important to consider the specific cocktail and its ingredients before deciding whether to dry or wet shake. Ultimately, experimenting with both methods can help you find the technique that best suits your desired outcome.