Dry shake
German: Dry Shake Also known as: Trockenschütteln
Shaking without ice, usually for drinks containing egg white, to whip it and create a fine foam.
In a dry shake the ingredients are first shaken in the closed shaker without ice. Without ice, egg white or egg-white substitutes emulsify more easily, so a fine, stable foam forms during shaking.
Ice is then usually added and the drink shaken a second time to chill and dilute it. The method is typical for the Whiskey Sour or Pisco Sour when egg white is included. Those who prefer not to use raw egg can use pasteurised egg white or plant-based alternatives.
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