The Cocktail Shaker Decoded: Unlocking The Secrets Of Silky Smooth Drinks
Whether it is a classic whisky sour or a signature cosmopolitan or even a tropical daiquiri, what is common to all these chilled drinks is that they are prepared by shaking all ingredients in a cocktail shaker. And of the different bartending tools that are used to blend cocktail mixes, this cocktail shaker stands out, precisely because it has a significant role to play in making chilled drinks, with smooth textures and sometimes even a frothy layer of garnish. This is because there is a science involved in using this simple but effective bartending tool for blending mixes which have a texturally balanced feel and are best served chilled.
Why Shake Cocktails At All: The Science Behind Using Cocktail Shakers
There is a common misconception among those new to the world of mixology that shakers are simply used to bring together all ingredients required for blending drinks in a uniform mix. So, many times, stirrers or bar spoons are used interchangeably with cocktail shakers for blending. However, there is actually much more to cocktail shakers than simple mixing.
One of the more sophisticated effects of shaking on cocktails comes in the form of emulsification. Many cocktails undergo this shift when ingredients like citruses, cream or eggs are combined to produce frothy, velvety textures. With this, cocktails like daiquiris and piña coladas acquire their silky character which has become synonymous with these creamy blends.
As well, when all ingredients are added to a steel or tin cocktail shaker, one of the first transformations that influences the feel of the drink is temperature. For instance, while preparing a whisky sour, ingredients such as 30 ml bourbon or Scotch whisky are brought together with lime juice, an egg white and most importantly, ice cubes. Next, this mix is shaken for 15-20 seconds. What happens during this process is that the ice cubes cool the different elements in the cocktail to produce a chilled drink.
As well, shaking the drinks creates aeration leading to a textural difference that produces a lot of effervescence in shaken cocktails which lends them a very bubbly and light finish. During this process certain robust ingredients also get slightly diluted which in turn enables the creation of a cocktail with smooth and defined flavours. Some of the more pronounced notes in these ingredients get tapered down when they are shaken well with ice to bring a balanced touch into drinks.
Cocktail Shaking Techniques
Cobbler shakers and Boston shakers, both good for quick chilling, are interesting options which beginner and intermediate level mixologists can dabble with. In fact, the cobbler shaker also has a built-in strainer that makes it easy to serve a texturally smooth and foamy drink after shaking it for about 20 seconds.
Along with shaking with ice, another technique involved in blending drinks containing frothy ingredients is a dry shake. This essentially means bringing together all the cocktail ingredients first, without ice. After the drink acquires a thick and luscious foam upon using this dry shake technique, the next step is to double shake it with ice for chilling the blend. Such a two shake technique is often used to prepare drinks which carry a very velvety texture such as the classic pisco sour.
It is evident then that a cocktail shaker has a bigger role to play in mixing drinks along with flavour uniformity. What it also does is brings about a textural shift as a result of processes like chilling, aeration and emulsification, which lend classic and contemporary blends that characteristically smooth and uninterrupted mouthfeel.
Mastering the techniques of rhythmically and purposefully shaking cocktails to listen to the sound of the ice cubes clashing against the container thus becomes one of the most straightforward and essential skills for a budding mixologist.
Also Read: Five Flavours: A Handy Guide To Irish Coffee Cocktails
Drink Responsibly. This communication is for audiences above the age of 25.
