Reverse Dry Shaking

You want a big head of foam? Then you want a reverse dry shake. Before continuing on, I hope you've read my article on dry shaking. There, I describe what's happening when you try to create a foam and over a few tips like orienting your shaker top before sealing. Read it? Good, because this is where things get crazy.

A normal shaking technique mixes a drink in this order:

1. Shake with ice and foaming agent (i.e., egg white);
2. Strain;
3. Serve.

A dry shake mixes a drink in this order:

1. Dry shake without ice;
2. Shake with ice and foaming agent (i.e., egg white);
3. Strain;
4. Serve.

A reverse dry shake mixes a drink in this order:

1. Shake with ice;
2. Strain;
3. Shake with ice and foaming agent (i.e., egg white);
4. Serve.

Did you even catch the difference? Shake with ice first to chill and dilute, strain, then add the foaming agent and shake again.

---

Why reverse dry shake

Beyond producing a stove pipe hat of foam for your drink, a reverse dry shake has a great advantage over the dry shake. By moving the straining up on the order, you allow for a more direct transfer into the serving vessel. This keeps your foam more intact without exposing it to additional water, or having to pass it through a strainer.

---

What you’ll need

You’ll need a shaker or mixing tins. I prefer mixing tins, specifically the Cocktail Kingdom Koriko Large 28 oz and Small 18 oz mixing tins.

---

How to reverse dry shake

Similar to a normal shaking technique, you start by pouring your ingredients into the shaker and adding ice. Then shake for 10-12 seconds to chill and dilute.

Next, open your tins or shaker and strain your liquid into either the smaller tin or another mixing glass/shaker. Discard the ice, and seal your liquid back in the shaker. Since there will not be ice in the shaker, aligning your shaker top straight up and down with the base for a strong seal. Then shake for another 15 seconds to build the foam.

Crack it open, pour into a glass, and serve the drink. You'll have achieved a good head, but even then, it won't last forever, especially the texture within the drink that is under the foam.

---

Now let's also be clear, if you're a recipe stickler like me, not many recipes call for a reverse dry shake. This technique seems to have its origins going back to the late aughts, and it will likely begin appearing in more recipes. It's a great technique that can really impress!