It’s about time I shed some light on where this originated from. About three years ago I was talking to one of the bartenders at Whistling Shop about dry shaking – the practice of twice shaking a cocktail contaning egg-white, the first time with no ice and the second time with ice, to better aerate it – when much to our mutual amusement he suggested that we popularise a ‘reverse dry shake’. It was intended as a general wisecrack insult targeting those who formulate questionable modern bartending practices (of which there are many), but something resonated and it got me thinking about the physics of dry shaking and, more importantly, the inescapable truth that we were all doing it totally the wrong way. I didn’t even need to test the resverse dry shake to know that it would be a better way of whipping air in to a cocktail than the established practice. Ice has the effect of ‘knocking’ air out of the foam, so it is best used in the first shake. Using the same (cold) shaker, shake the drink a second time with no ice and you’ll find a wonderfully aerated drink that doesn’t even need straining.
thanks to original post:http://www.thecuriousbartender.com/#!The-Reverse-Dry-Shake/c8cv/10A07257-7B99-4D5E-A7A8-C096312358D4