shake a Drink

SHAKE your first drink June Bug Like the name implies, this little critter is a perfect summer sipper. Fill a shaker with ice and pour in the following: 2.01 oz. Pineapple juice 1.5 oz. Lemon juice (freshly squeezed) 1.01 oz. Melon liqueur 0.75 oz. Sugar syrup 0.5 oz. Coconut liqueur 0.5 oz. Crème de Bananes liqueur Close the shaker and shake until it begins to frost Strain the mixture into a longdrink glass Top with a pineapple flag (red maraschino cherry speared onto a pineapple wedge)

Shaking, the fourth-oldest technique, became very popular from the 1930s onwards, when the cocktail shaker was a symbol of a carefree society.

There are two types of shaker, and both are usually stainless steel: the traditional three-part shaker with a built-in strainer , and the modern two-part shaker, where one half is the shaker and the other half is a Boston mixing glass or smaller shaker. With the two-part shaker it is necessary to use a separate strainer.

Shaken drinks are made in the following way: the ingredients are poured into a shaker full of ice and the shaker is sealed with a smaller shaker, the top two sections of the shaker or a Boston glass; the contents are then shaken until the outside of the shaker frosts. Afterwards, and depending on the type of drink, the drink is strained into an empty cocktail glass, an empty shooter glass, or a long drink glass full of ice.

Shaken drinks served straight up can be poured to within 1cm of the top of the cocktail glass, and when served in shot glasses or long drink glasses, to within 2 to 5mm of the top.

Shaking can dilute a drink by up to 25%, and mixes the ingredients very well, giving a nice foamy head to the cocktail when the mixture contains juices.