Shaking is the most energetic mixing method in cocktail making. You seal liquid and ice in a shaker and shake hard — typically 10 to 15 seconds — which simultaneously chills the drink, dilutes it with melt water from the ice, and aerates it by creating thousands of tiny air bubbles. The result is a colder, slightly frothy, more diluted drink than stirring produces. Sours, citrus-forward drinks, and anything with egg white, aquafaba, or cream are almost always shaken.
Why It Matters
Shaking does things stirring cannot. It creates aeration — that light, slightly frothy texture in a well-made Whiskey Sour or Daiquiri. It also integrates citrus juice and other dense or thick ingredients that stirring would leave stratified. Shaking produces more dilution than stirring in the same time, which is correct for citrus drinks because the acidity needs that water to come into balance.
Where You'll Use It
Sours, Daiquiris, Margaritas, Gimlets, anything with citrus juice or egg white. If the recipe has lemon or lime juice, shake it.