When it comes to mixing drinks, there’s a common misconception that shaking is always the best method. However, this couldn’t be further from the truth. In fact, there are several types of drinks that should never be shaken, and instead, should be stirred or mixed using other techniques. In this article, we’ll explore the drinks that should not be shaken, and why.
The Science Behind Shaking
Before we dive into the drinks that shouldn’t be shaken, it’s essential to understand the science behind shaking. When you shake a drink, you’re introducing air into the mixture, which can affect the texture, flavor, and overall quality of the drink. Shaking also helps to combine and emulsify ingredients, which is essential for creating a smooth and consistent texture.
However, shaking can also have negative effects on certain types of drinks. For example, shaking can cause delicate ingredients like eggs, cream, or fruit to break down or become over-aerated, resulting in an unappealing texture. Additionally, shaking can also introduce too much oxygen into the drink, which can cause the flavors to become unbalanced or the drink to become over-carbonated.
Drinks That Should Not Be Shaken
So, which drinks should not be shaken? Here are a few examples:
Cocktails with Delicate Ingredients
Cocktails that contain delicate ingredients like eggs, cream, or fruit should never be shaken. These ingredients can easily become over-aerated or broken down, resulting in an unappealing texture. Instead, these cocktails should be stirred gently to combine the ingredients and create a smooth texture.
Examples of cocktails that should not be shaken include:
- Pisco Sour: This classic cocktail contains egg whites, which can become over-aerated and frothy if shaken.
- Ramos Gin Fizz: This cocktail contains egg whites, cream, and fruit, making it a prime candidate for stirring rather than shaking.
- Whiskey Sour: While some bartenders may shake whiskey sours, it’s generally recommended to stir this cocktail to avoid introducing too much oxygen into the mixture.
Drinks with Carbonation
Drinks that contain carbonation, such as soda water or tonic water, should not be shaken. Shaking these drinks can cause the carbonation to become over-agitated, resulting in a drink that’s too fizzy or even flat.
Examples of drinks that should not be shaken include:
- Gin and Tonic: This classic cocktail should be stirred gently to combine the gin and tonic water, rather than shaken.
- Rum and Soda: Similar to the gin and tonic, rum and soda should be stirred rather than shaken to avoid over-agitating the carbonation.
- Sparkling Cocktails: Cocktails that contain sparkling wine or soda water, such as the French 75 or the Spritz, should be stirred gently rather than shaken.
Drinks with Thick or Syrupy Ingredients
Drinks that contain thick or syrupy ingredients, such as honey or agave nectar, should not be shaken. These ingredients can become over-aerated or frothy if shaken, resulting in an unappealing texture.
Examples of drinks that should not be shaken include:
- Old Fashioned: This classic cocktail contains sugar and bitters, which can become over-aerated if shaken. Instead, the ingredients should be stirred gently to combine.
- Mai Tai: This tropical cocktail contains orgeat syrup, which can become frothy if shaken. Instead, the ingredients should be stirred gently to combine.
Alternatives to Shaking
So, what can you do instead of shaking? Here are a few alternatives:
Stirring
Stirring is a great alternative to shaking, especially for drinks that contain delicate ingredients or carbonation. To stir a drink, simply combine the ingredients in a mixing glass and stir gently with a bar spoon or stirring rod.
Rolling
Rolling is another technique that can be used instead of shaking. To roll a drink, simply combine the ingredients in a mixing glass and roll the glass back and forth gently to combine the ingredients.
Pressing
Pressing is a technique that’s often used for drinks that contain fruit or herbs. To press a drink, simply combine the ingredients in a mixing glass and press the fruit or herbs gently with a muddler or the back of a spoon to release the flavors and oils.
Conclusion
In conclusion, not all drinks should be shaken. In fact, there are several types of drinks that should be stirred, rolled, or pressed instead. By understanding the science behind shaking and the types of drinks that should not be shaken, you can create better-tasting and more appealing cocktails. So next time you’re behind the bar, remember to think twice before reaching for the shaker – your drinks will thank you.
| Drink | Reason Not to Shake | Alternative Method |
|---|---|---|
| Pisco Sour | Contains egg whites, which can become over-aerated | Stir gently |
| Gin and Tonic | Contains carbonation, which can become over-agitated | Stir gently |
| Old Fashioned | Contains sugar and bitters, which can become over-aerated | Stir gently |
By following these guidelines and using the right techniques, you can create delicious and well-balanced cocktails that will impress even the most discerning palates.
What is the concept of “shaken, not stirred” in mixology?
The concept of “shaken, not stirred” refers to the method of mixing cocktails, where the ingredients are combined with ice in a cocktail shaker and then strained into a glass. This technique is often used to combine, chill, and dilute the ingredients of a cocktail. Shaking introduces air into the mixture, which can result in a lighter, more refreshing texture.
However, not all cocktails benefit from being shaken. Some drinks are better left alone, meaning they should be stirred or mixed using other methods to preserve their delicate flavors and textures. This is often the case with cocktails that contain ingredients that are sensitive to aeration or agitation, such as egg whites or cream.
Why are some cocktails better left alone?
Some cocktails are better left alone because they contain ingredients that are sensitive to aeration or agitation. For example, egg whites can become too frothy and overpowering if shaken too vigorously, while cream can become too thick and heavy. Additionally, some cocktails may contain delicate flavors or aromas that can be disrupted by the vigorous motion of shaking.
In these cases, stirring or mixing using other methods can help to preserve the delicate flavors and textures of the cocktail. This can result in a more balanced and refined drinking experience. By leaving some cocktails alone, bartenders can showcase the unique characteristics of each ingredient and create a more sophisticated and nuanced flavor profile.
What types of cocktails should be left alone?
Cocktails that contain egg whites, cream, or other dairy products are often better left alone. These ingredients can become too frothy or thick if shaken too vigorously, which can disrupt the balance of the cocktail. Additionally, cocktails that contain delicate flavors or aromas, such as those with floral or herbal notes, may also benefit from being left alone.
Other types of cocktails that may be better left alone include those with a high ABV content, as shaking can cause the drink to become too watered down. In these cases, stirring or mixing using other methods can help to preserve the strength and flavor of the cocktail.
How can I determine if a cocktail should be shaken or stirred?
To determine if a cocktail should be shaken or stirred, consider the ingredients and the desired texture and flavor profile. If the cocktail contains egg whites, cream, or other dairy products, it’s likely better to stir or mix using other methods. If the cocktail contains delicate flavors or aromas, it may also benefit from being left alone.
On the other hand, if the cocktail contains citrus juices, simple syrups, or other ingredients that benefit from aeration and agitation, shaking may be the better option. Ultimately, the decision to shake or stir a cocktail depends on the specific ingredients and the desired outcome.
What are some common mistakes bartenders make when shaking cocktails?
One common mistake bartenders make when shaking cocktails is over-shaking, which can result in a drink that is too watered down or too frothy. This can disrupt the balance of the cocktail and make it unpalatable. Another mistake is not using the right type of ice, which can affect the temperature and dilution of the drink.
Additionally, bartenders may not be using the right shaking technique, which can result in a drink that is not properly mixed or chilled. To avoid these mistakes, bartenders should use the right type of ice, shake the cocktail for the right amount of time, and use the right shaking technique.
Can I still enjoy a cocktail if it’s been shaken incorrectly?
While a cocktail that has been shaken incorrectly may not be perfect, it can still be enjoyable. However, the flavor and texture may be affected, and the drink may not be as balanced or refined as it could be. If you’re served a cocktail that has been shaken incorrectly, you can try to adjust the flavor by adding a small amount of a particular ingredient, such as citrus juice or simple syrup.
However, if the cocktail is severely unbalanced or unpalatable, it may be best to ask the bartender to remake the drink using the correct technique. This can ensure that you get the best possible flavor and texture from your cocktail.
How can I learn more about mixology and the art of shaking cocktails?
To learn more about mixology and the art of shaking cocktails, consider taking a bartending class or workshop. These classes can teach you the fundamentals of mixology, including the different techniques for shaking and stirring cocktails. You can also practice making cocktails at home, experimenting with different ingredients and techniques to develop your skills.
Additionally, there are many online resources and books available that can provide guidance and inspiration for bartenders. By learning more about mixology and the art of shaking cocktails, you can become a more skilled and confident bartender, and create delicious and balanced cocktails for yourself and others.