Dry shake…?

rum and vanilla sour with a dry shake

After going to Paris and spending a week pretty much spending our time visiting some of the most delightful cocktail bars I rekindled my love for the creative side of bar tending.

So I had a fair few amaretto sours in Paris. In bars I’ve worked in before we either never used egg white for sours or if we did we just shook it all up in the tin as usual. Paris opened my mind to the dry shake with cocktails containing egg white though!!

I’ve spoken to a few people about to dry shake or not to dry shake and everyone has their own preferences. Some people just stick the whisk of a hawthorn strainer in to create froth. Some people just shake it all bloody hard. No real conclusive answer.

So I resorted to practice. And my conclusion…dry shaking is the way forward. After doing a bit of research its all about the temperature of the egg white for the froth too, so dry shake at room temp and the froth is created quicker. Whether there is an actual science to it I don’t know. But I’m finding my best results are coming from a dry shake first.

So I’m currently enjoying a rum and vanilla sour and it is delightful!

What is everyone elses preferences regarding a dry shake?

amaretto sour in little red door, paris
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