Shaking

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Shaking

Shaking

Generally the most typical and effective way of combining ingredients of different densities, like fruit puree and liquor. It should go without saying that fizzy drinks such as champagne or soda have no place in the mixing tin, unless you are ‘dry shaking’ or, fancy washing your drink off of the ceiling.

Perfecting your shake is an important first step in ensuring you look like you know what you’re doing, and are not about to shower your guests with cocktail. A good shake should be strong and firm, the objective being to quickly chill your cocktail without imparting the dreaded over dilution. A cocktail will be ready to serve once the outside of the cocktail tin is frosty to the touch. You will be surprised at how quickly this happens. Always used cubed ice, and lots of it, unless instructed otherwise, ensuring that the quantity of your cocktail is not spilling over the top of your mixing glass.

Finally, always consider the type of face you make while shaking. Without consideration, you run the risk of showing a bar full of guests what you look like in the most intimate of situations.

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