Anyone who’s ever tried to make a Ramos Gin Fizz knows that the success of the cocktail relies on the quality of the dry shake. Without a good dry shake, the Fizz comes out flat and froth-less. Nobody wants a froth-free Ramos.
Dry shaking (shaking a cocktail without ice) is most commonly used to emulsify egg whites into cocktails—as it is with the Ramos Gin Fizz. When a recipe calls for a dry shake, a quick one-two shake won’t do. Dry shaking calls for serious elbow grease. Here’s how to do it right.