Shaken drinks

There’s nothing quite like the sound of ice banging against a shaker tin. The sound is even sweeter when you know that the Bee’s Knees or Gimlet inside is intended for you.

As a general (but not absolute) rule, drinks containing non-spirit elements get shaken. Particularly drinks with fruit juice (the Daiquiri and the Margarita come to mind), cream (the Brandy Alexander or the Grasshopper) or egg white (like the Pisco Sour and the Clover Club).

That’s because shaking aerates and incorporates the ingredients in a way that stirring can’t—and incorporation is precisely what you want when working with acid or cream. But it’s not all about joining ingredients. Shaking can also yield creamy or frothy textures, from the head of an Espresso Martini to the body of a Ramos Gin Fizz.