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A Dry Shake for a Dry Year

Dictionary definition of a 'dry shake': A “dry-shake” refers to shaking ingredients in a cocktail shaker without ice. Any recipe that involves egg whites starts with a vigorous dry-shake for at least 30 seconds. This ensures that the egg white combines with the other ingredients, resulting in a nice, frothy texture.

When I started my dry journey, I was disappointed about the experience of some of the mocktails I was trying, as the mouthfeel wasn't what I was used to. I quickly discovered that a master mocktail mixer is very aware of this, so the first step is to make sure you have a high quality base and vermouth-like modifier to ensure you are building a mocktail with structure. Another tool I'm using is the dry shake, as adding egg foam can make a massive difference when mixing up mocktails.


I am not a bartender, but I happen to live with one and they have taught me all there is to know about the dry shake. Below are the top tips I'm using when mixing up my mocktails.



1) Ice is what creates the seal on the shaker, so be sure to hold on tightly as a dry shake is more prone to leaking


2) You may feel a slight pop when you need to add air to the shaker, give the shaker a twist to add air back in for optimal froth


3) I recommend a double strain when doing a dry shake as it creates more foam, so there may be more curdling or egg tissue remaining versus a wet shake


4) The type of egg makes a difference! Pasture raised eggs are bigger, so you are likely to get more froth out of a larger egg white. You can get two mocktails out of one large egg, or just make your single serving extra frothy.


5) Don't dawdle as the egg white will separate, which will change the drink and the overall experience. Make any mocktail involving a dry shake to be enjoyed once poured.


Check out the recipe page for more mocktail inspiration, and enjoy your dry year.


XO, Buttercup

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