
Examining the Science and Style of the Shake
We analyzed the shakes of three top bartenders to see just how much personal style affects your drink.
- story: Kara Newman
- photo: Eric Medsker
We analyzed the shakes of three top bartenders to see just how much personal style affects your drink.
The Rosita Camba from Restaurant GUSTU combines native spirit singani with tamarind, chocolate bitters, citrus and egg white, for a sweet-and-bitter frothy cocktail.
The Shakerato takes the classic stirred combination of Campari, sweet vermouth and gin and shakes them into an icy, pink froth.