The dry shake
The dry shake is the more traditional method mixologists use to get egg white cocktails to froth.
It is straightforward – you shake the egg white with all the other cocktail items without ice to permit the combination without dilution.
The reverse dry shake
There are those mixologists who claim that the opposite method works even excellent – the reverse dry shake.
As the name advises, this is the inverse of a dry shake, where you start by shaking the cocktail ingredients with ice first.
It is then shaken and strained again, this time without ice, before serving.
The Dry Shake or Reverse Dry Shake
While both techniques work extremely well, from personal experience, we have found that a reverse dry shake will generally produce more foam, as the bubbles are bigger, but with a less creamy texture.
If you are looking for a Ramos Gin Fizz with extra drama, this may be a method worth trying out.
Others argue that the reverse dry shake technique introduces too much water into the drink, so if you are aiming for more creaminess, stick with the dry shake technique.
Home mixologists may find that the dry shake is much simple for about the same outcome, as the reserve dry shake can be a bit of a pain.
We tend to use the dry shake technique most generally when making our cocktails.
Either technique is bound to generate a cocktail with big foam envy, so give each one a try and then stick to the one that brings you the most victory.
Still, struggling to find the foam height you are looking for?
Some have included a protein shaker ball or Hawthorne spring to the traditional dry shake technique to make even more froth.