Although the shaker is one of the best known products associated with a bartender, there are many people who, daily basis, they use this tool without knowing exactly how it works.
The shaker is the tool that could best be associated with a barman precisely because in any place you decide to enter you will always find a barman with a shaker in hand. There are different types of shakers but the best known types are three. The boston, the Parisian and the cobbler.
SHAKER – THE MAIN DIFFERENCES
To be more precise it is fair to say that thanks to each type we can obtain different results. To change, in addition to the shape, it is also the space that the drink has available to move inside the instrument, thus becoming oxygenated. By oxygenating, the drink manages to incorporate the air inside the shaker, changing its texture and resulting, for example, creamier on the palate.
BOSTON
It shaker boston it is composed of two parts often made of steel, a bigger call believe and a smaller call half tin. Sometimes, instead of the half tin, the Boston can consist of a mixing tin in glass. Given the greater oxygenation space that allows for this shaker, it is excellent for all drinks that contain fruit juices.
PARISIAN
Lo shaker Parisian, like boston, it is made up of two steel parts, to vary is the form that is more elegant. Compared to the first type, the space that the drink uses for oxygenation is slightly less and for this reason it is better suited to shaking products such as cream in order to improve the emulsion.
COBBLER
Lo shaker cobbler besides being also known by the name of continental shaker it is the least recent of the three types of shakers. It is made up of three steel parts, the tin which contains all the ingredients, a first perforated cap that acts as a filter and a second cap to close the instrument while shaking. The cobbler is best suited to historical recipes composed mostly of alcoholic ingredients.
WHY IT SHAKES?
The shake has several purposes in addition to the oxygenation we have just talked about. In fact, it is shaken to dilute, to cool and to mix the ingredients that make up the cocktail. For a shake we have been taught that it takes approx 7 seconds of time. Others, on the other hand, prefer to count the beats. If even in this case we want to be precise and knowing that every drink is unique, it is good to differentiate the timing of the movement based on the result you want to obtain. It will then be up to the experience of the barman to figure out how to move in order to create perfect drinks. The more force is used during the shaking, the less time it will take for the drink to reach the minimum temperature.
DRY SHAKE O SHAKERATA A SECCO
With dry shake we mean a shake that involves mixing the ingredients without using ice. This procedure is carried out when an emulsifier such as egg white or albumin (lyophilized egg white) O the faba water for the vegan version. For some it is better to make the dry shake first and then the normal one by adding ice. Instead, it would be more appropriate to perform the dry shake as a second movement as the egg white tends to whip better at higher temperatures even if you don't notice too many differences between one choice and the other.
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