Due to the more violent nature of the shake, this method will also break down more ice. The strained cocktail will have ice shards on top and add a greater amount of water to the drink. Dilution is actually a good thing because it creates a well-balanced cocktail in which all the ingredients become one flavor. Shake most drinks for 15 to 20 seconds, and egg cocktails for at least 30 seconds or until your arms hurt.
If a cocktail is served on the rocks, strain the drink over fresh ice. Only in rare instances is the shaker ice poured into the glass because it is broken down so much that it dilutes too quickly. Shaken cocktails to try:. Stir cocktails that include only distilled spirits or very light mixers including bitters. Stirring is a gentler technique for mixing cocktails, though it's often done for at least 30 seconds, which is longer than the typical shake.
It is used to delicately combine the drinks to create a crystal-clear cocktail with a perfect amount of dilution from the ice. Many gin and whiskey cocktails are stirred because shaking is said to "bruise" the spirit though that is also up for debate.
A better theory is that stirring produces a silkier mouthfeel, which is ideal for booze-heavy drinks. The long handle of a bar spoon allows for the perfect stirring technique. Hold the spoon at the very top, swirling it around and around not up and down with a smooth, circular motion of your wrist. If your arm is moving, you're making it more difficult and inefficient. You will get different results stirring in a glass kept in the freezer vs one kept on the counter. What does this all mean practically?
Consistency is key — always stir the same way for the same length of time for each cocktail you make. Given the type of mixing glass you own and type of ice you have access to, you need to experiment to find the right length of time to stir that achieves the kind of dilution you like.
And be sure to stick to it every time. The general rule of thumb is to stir a drink with average sized ice cubes for 30 seconds. Practice this a few times, then adjust to the length of time slightly to match your tastes. If you like a stronger drink, maybe 25 seconds is better.
If the drink is still too strong for your taste, try 35 seconds. When a drink is shaken or stirred, ice melts and the drink is chilled. This is because the process of melting ice requires energy in the form of heat, which is absorbed from the drink, causing it to get colder. Every degree of temperature a drink decreases during shaking is therefore associated with a set amount of dilution.
This means there will also be less dilution. And this means the balance of the cocktail will be thrown off, likely resulting in a drink that is too strong because not enough water is present. In the mood for a light and refreshing shaken drink? Each is made with fresh juices, natural sweeteners like agave and maple syrup, and all you need to do is shake them up with some whiskey and ice!
If stirring up a more spirit-forward cocktail is what you are after, look no further than our Classic Old Fashioned syrup. One more note and another curve ball…never shake a Bloody Mary.. Putting ingredients into a mixing glass or Boston shaker with ice, and giving it a shake to blend, chill and dilute the ingredients. All the other times…but in short: Shake for citrus, Stir for Spirits. Now go and stir yourself a Martini.. This method has been around for years and is achieved by pouring the ingredients from one vessel to another, one held above the other held as low as possible.
Unsurprisingly, stirring a cocktail is a more gentle motion and process than shaking it all over the place. Stirred drinks traditionally are spirit forward and contain fewer ingredients—often only liquors and liqueurs. The latter just sounded like a cool line. Why stir a martini, though? Well, for one, the gentler act of stirring results in less chipped or broken ice, which means a crystal clear cocktail—which is considered aesthetically desirable in a martini.
Stirring also tends to lend a fuller, more smooth mouthfeel to drinks, which is considered desirable in many cocktails that are spirit forward.
In general, a stirred martini would be a bit more silky smooth, clearer, and more uniform in texture than a shaken one.
A stirred martini will also be somewhat less diluted than a shaken one would be. The classic martini is crystal clear. You can apply this principle on a wider level to establish a general rule of thumb: If a cocktail is meant to be crystal clear in the glass, it should be stirred.
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