What would happen if you stirred every single cocktail you made?

  1. Usually you stir when it's only booze ingredients like Manhattan and martinis for example. When you mix syrups, juices and booze, shaking has the advantage of aerating the mix as well as chilling it very fast. The shaking process breaks the ice cubes inside the tins, giving you tiny ice shards inside the drink, you can get rid of those by double straining. I like to keep the ice shards for margaritas, dirty martinis and a few other things served on the rocks like long Island iced tea. Cosmos and daiquiris I like to double strain

  2. The average quality of the drinks going down. There is no upside except maybe less stress on your shoulders

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