What does “dry shaking” in cocktail making refer to?

“Dry shaking” in cocktail making specifically refers to the technique of shaking ingredients together without any ice. This method is particularly useful for cocktails that contain ingredients which benefit from emulsification, such as egg whites or creams. When you shake these ingredients without ice, it allows for the creation of a frothy and well-emulsified texture, which is essential for cocktails like a Whiskey Sour or Ramos Gin Fizz.

By allowing the ingredients to combine and aerate thoroughly before chilling them with ice in a subsequent shake, the final drink can achieve a much better consistency and mouthfeel. The first shake helps to mix and aerate the ingredients effectively, while the second shake with ice serves to chill and dilute the drink appropriately. Understanding this technique is crucial for bartenders aiming to perfect the craft of cocktail making.