Shaking a drink adds dilution, drops the drink temperature a bit below stirring, and creates an aerated texture. A general rule of thumb if unsure: drinks containing citrus, cream, or egg get shaken. These instructions assume you’re using a two-piece mixing tin set — if not, just follow along and add ice to your shaker last.
1 Prepare the garnish and set it aside.
2 Measure all ingredients into the smaller “cheater” tin. If the recipe calls for egg, crack the egg into a separate container first to inspect for any bits of eggshell.
3 Add ice cubes to the Boston tin, about half full. Secure the two tins together snugly (the cheater tin will fit inside the Boston tin at a slight angle) and raise them to shoulder level, oriented horizontally, with the base of the cheater tin pointed behind you.
4 Shake briskly for 10 seconds, then separate the tins by squeezing or smacking the Boston tin at the point where the two meet. The mixed drink and ice should all be in the Boston tin side of things.
5 Add any lengtheners called for to the tin (like seltzer or soda), then strain into your glass, using a Hawthorne strainer (or double strain by pairing with a fine-mesh strainer, if the drink contains anything chunky).
Tall glasses, made to prevent bubbles from escaping too quickly, come in four sizes: the short eight-ounce fizz, the 10-ounce highball, the 11-ounce Collins, and the 13 1/2-ounce chimney or Zombie glass.
should stack easily into a glass, and despite the name, they don’t necessarily have to be perfectly cubic. You’ll use ice cubes for Highballs and Collinses, but also for shaking. Form them using a directional-freezing icemaker or hand carve down from larger rocks.