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Published on Sep 18, 2009
A. J. Rathbun, author of CHOW-approved cocktail books "Good Spirits" and "Luscious Liqueurs," demonstrates the proper way to shake a cocktail: up and down in front of your body. Leave your Tom Cruise flair back in the 80s. The exception to the rule is when you're shaking raw egg cocktails in which case you start slow and speed up. http://www.chow.com/recipes/11473
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TRANSCRIPT You might see people shaking with a lot of different motions, over the head, side-to-side. I've found that this basic natural up and down motion is super comfortable and so allows me to really get a good shake on. You want to go pretty fast and get your wrists into it because that wrist motion will really help everything get mixed up and that's why you're shaking, because you want to mix the ingredients and you want to chill the ingredients so the drinks come out tasty and cold. One caveat, when you're shaking with and egg in your drink, start extra slow so it doesn't foam up too quickly and then build up your speed towards the end of your shake.