When would you use a dry shake, and what does it accomplish?

When would you use a dry shake, and what does it accomplish?

• A. When You Want To Chill The Glass Quickly
• B. When A Cocktail Contains Egg White Or Dairy; It Creates A Foamy Texture
• C. When Using Carbonated Mixers
• D. When The Shaker Is Too Full

Answer: (B)

A dry shake is used whenever a cocktail contains egg white or dairy. Its job is to create a foamy texture by emulsifying those ingredients before you chill the drink. Shaking without ice lets the proteins unfold and trap air, forming a stable, glossy foam with fine bubbles. After that, you add ice and shake again (a wet shake) to chill and dilute, which blends the foam into the drink and locks in the texture. The result is a smooth, lasting foam on top rather than a weak head or a collapse.

A dry shake is used whenever a cocktail contains egg white or dairy. Its job is to create a foamy texture by emulsifying those ingredients before you chill the drink. Shaking without ice lets the proteins unfold and trap air, forming a stable, glossy foam with fine bubbles. After that, you add ice and shake again (a wet shake) to chill and dilute, which blends the foam into the drink and locks in the texture. The result is a smooth, lasting foam on top rather than a weak head or a collapse.