The effect of a large amount of ice being forced back and forth through a relatively small amount of liquid in a cocktail shaker is such an efficient way of cooling that after around 12 seconds thermal equilibrium is reached, between -5☌/23☏ and -8☌/18☏ (more alcoholic drinks can be colder due alcohol freezing at a lower temperature than water). Shaking for longer won't make it colder or more dilute And that includes the ' Japanese hard shake'. Dance around as much as you like but different shaking techniques make no difference to the end temperature or dilution. It doesn't matter how you shakeĭave Arnold's experiments have proven that no matter how you shake and pretty much whatever kind of ice you use, as long as you shake vigorously for 12 seconds, you'll produce a drink between -5☌/23☏ and -8☌/18☏ (differences mostly dependent on construction of shaker, its temperature and alcohol strength of cocktail) with very much the same dilution. However, to play safe pour the contents of the small tin into the large ice-filled tin before sealing. If you use one quick motion you can bring the tin filled with ice down on the smaller tin without losing any ice or spilling your drink. Ideally combine the ingredients in the smaller tin and then add ice to the larger tin. This risks the drink splashing the ice scoop so contaminating the ice and limits the amount of ice going into the shaker compared to scooping the ice into the larger tin. I've noticed that most bartenders assemble their cocktail in the smaller tin of a two-piece shaker and then also scoop their ice into this smaller tin. So steer clear of glass and use all stainless steel 'tin and tin' shakers. In contrast, heavy boston glasses have more thermal mass, so absorb more energy from the drink being shaken. Stainless steel heats up and cools down quickly, and in doing so uses minimal energy, so having little effect on the temperature of the finished cocktail. Dave expands on this and his subsequent research in his excellent book Liquid Intelligence and much of the following is drawn from his work. I've been mixing up cocktails for well over 25 years and during that time little changed, until 2009 when Dave Arnold, then of New York's French Culinary Institute, and Eben Klemm, a much respected bartending friend of his, presented The Science of Shaking at that year's Tales of the Cocktail. Either way there's more to shaking than you'd think. I'm guessing you're reading this page because you're already an accomplished cocktail mixer and are interested in the fineries of the art or you've just read Cocktail shaking basics and were intrigued to see what more there is to know.
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