The difference between shaken and stirred cocktails lies in the mixing technique, which affects the texture, dilution, and aeration of the drink. Here are the key differences between shaking and stirring: Texture: Shaking a cocktail introduces tiny air bubbles into the liquid, giving it a cloudy appearance and a frothy texture. Stirring, on the other hand, creates a smooth and silky texture without air bubbles.
Dilution: Shaking a cocktail chills and dilutes it more quickly than stirring. While stirring also cools and dilutes the drink, it does so more slowly and to a lesser extent than shaking.
Aeration: Shaking a cocktail aerates it, making it lighter and more frothy. Stirring does not introduce air bubbles into the drink, resulting in a smoother and more velvety texture. The general rule of thumb is that clear cocktails made only with spirits should be stirred, while cloudy cocktails containing non-alcoholic ingredients like citrus, egg, cream, or milk should be shaken. For example, classic cocktails like martinis and negronis, which are made entirely with spirits, are typically stirred to showcase the flavors of the liquors. On the other hand, cocktails containing fruit juices, dairy, or other opaque ingredients, such as margaritas, daiquiris, or cosmopolitans, are usually shaken to combine and chill the ingredients effectively.