To dry shake egg whites, you shake a cocktail containing egg whites without ice first, before shaking it again with ice. This technique is used to create a richer, foamier texture in cocktails.
Here's a breakdown of the dry shaking process:
- Add Egg Whites: Begin by adding the egg whites to your cocktail shaker.
- Add Other Ingredients: Add all the remaining cocktail ingredients to the shaker except the ice. Follow your recipe carefully.
- Seal and Shake (Dry Shake): Securely seal the shaker without any ice. Shake vigorously for 10-15 seconds (or longer, depending on the recipe) until the contents become frothy. The goal here is to emulsify the egg white and create a foundation for the foam.
- Add Ice: Open the shaker, add ice, and reseal it.
- Shake Again (Wet Shake): Shake vigorously again for another 15-20 seconds, or until the shaker is well-chilled. This step chills the drink and further stabilizes the foam.
- Strain: Double strain the cocktail into your serving glass (this removes ice shards for a smoother texture). The double strain involves using both the shaker's built-in strainer and a fine-mesh sieve.
The dry shake allows the egg white to aerate and create a stable foam before it's diluted and chilled by the ice. The wet shake then chills the drink and tightens the foam. This results in a more luxurious and visually appealing cocktail.
