Shaking
German: Shaken (Schütteln) Also known as: Schütteln, Shake
A preparation method in which ingredients are shaken hard with ice in a shaker to chill, dilute and combine them.
When shaking, the ingredients go into a shaker with plenty of ice and are shaken vigorously for roughly ten to fifteen seconds. The drink chills quickly, picks up some meltwater and the components combine even when they normally resist mixing, such as syrup, juice, cream or egg white.
Shaking is typical for drinks containing fruit juice, cream or egg, for example sours. Drinks made purely from clear ingredients are usually stirred instead so that they stay clear. After shaking, the drink is strained so that no ice ends up in the glass.