Shaker
BeginnerMélanger vigoureusement les ingrédients avec de la glace dans un shaker fermé pour refroidir, diluer et aérer. La technique de cocktail la plus courante.
Outils requis
Comment faire
1. Add all ingredients to a cocktail shaker. 2. Fill the shaker two-thirds full with ice cubes. 3. Seal the shaker tightly and grip it with both hands — one on top, one on the base. 4. Shake vigorously for 10–15 seconds, using sharp, rhythmic back-and-forth motions until the outside of the shaker frosts over. 5. Strain into a chilled glass immediately. Tip: Use fresh, large ice cubes for controlled dilution. Avoid over-shaking citrus-heavy drinks, which can turn cloudy. Common mistake: sealing the shaker before adding ice — add ice last so ingredients mix first.
Conseils pro
Shake for 10-12 seconds with firm, full-arm strokes to reach optimal dilution and a 23-26°F serving temperature. Use large, dense ice cubes rather than small chips to control dilution and prevent over-watering. Always shake drinks containing citrus juice, dairy, or egg white — the vigorous action is essential for proper emulsification and aeration. Seal the shaker at a slight angle to create an airtight lock, and crack it open by pressing the heel of your palm against the side of the tin.
Erreurs courantes
Over-shaking past 15 seconds melts too much ice, leaving the drink watery and washed out. Under-filling the shaker with ice causes rapid melting before proper chilling, producing a warm yet diluted cocktail. Shaking spirit-forward drinks like Manhattans introduces air bubbles that make the drink look cloudy and frothy instead of silky and clear.
