Drinknation Forums

[relicmix]

shaking drinks are to chill a cocktail, mix the ingredients, or put a head of foam on some cocktails.
you should shake all cloudy drinks (including cream drinks and sours), and you should stir all clear drinks. Never shake a cocktail that has carbonated water or soda
Shake frozen or blended drinks like daiquiris and coladas with crushed ice
the European shaker and the Boston (or American) shaker
Stirring is meant to evenly mix the alcohol and the mixers without clouding the drink.
Shaken drinks will be cloudier but more thoroughly mixed.
bruises the gin and detriments the flavor.
thermal conductivity properties of water,
when you stir a drink, the vortex produced by stirring, even if you stir haphazardly and vigorously, doesn't provide as much "contact" throughout the liquid as shaking does. Shaking also will often result in breaking off small shards of ice, which because of the greater surface area exposed, will transfer their chill that much quicker.
shaking these drinks will trap air bubbles into them and cause them to cloud up
Carbonated ingredients should NOT be shaken: they will cause the shaker to explode!
Shaking can dilute a drink by up to 25%,

[relicmix]

What makes a drink cloudy?

What caues a drink to cloud VS clear?

[thinkingbartender]

Aeration causes the drink to appear cloudy.

[relicmix]

What else causes cloudy? besides air

Does chilling cause cloudness?

What are some methods of Chilling?

[thinkingbartender]

[relicmix]

Thanks for the help just making sure

Because i use the Shaker WITHOUT ice to mix up my drinks and to NOT chill them also.

What inside the shaker causes Aeration?

Would a shaker without ice cause aeration?

[thinkingbartender]

[relicmix]

What drinks do you shake without ice?

Rum Punches, Tropical drinks before the floating, sour drinks like screw drivers,cape cods,bay breeze,sea breeze,long island ice T before the soda, etc.

Instead of rolling i use the shaker with no ice so blend and mix

Aeration:
The air and liquid being shaken together.

Well then rolling has aeration then because the liquid flys through the air into another glass right?

I guess the shaker your ""shaking the AIR""

Shaking the cream for an Irish Coffee in a small shaker is a good technique.

Yes this they do call cloudness because the bailys Irish cream + Aeration= cloudness its not "clear" they say

Pour Baileys irish cream into a Shaker (with NO ice) then shake the baileys irish cream+ aerations= cloudness its not clear anymore

I think this technique is good for FLOATING aerated cream ontop of a mudslide or white russian makes them more cloudy