(v.) A cocktail-making technique in which the ingredients are rapidly shaken by hand in a shaker before being strained into the service glass. Cocktails that include “cloudy” ingredients, such as juice, cream or egg whites are good candidates for being shaken, while all-spirit cocktails are best stirred. There are different schools of thought as to how to achieve the perfect technique, but the goals are the same: to emulsify and fully integrate the ingredients and cool the drink rapidly by maximizing the exposure to ice, while not letting the ice dilute the drink. Shaking the ingredients should also change the texture of the drink, adding a slight froth and air bubbles.
To shake a cocktail, add the ingredients to the shaker, then fill halfway with ice. Seal the shaker and shake rapidly for 15 to 30 seconds until frost coats the shaker, or to the recipe’s specifications. Strain the shaken cocktail into a glass.